Apparatus for producing germinated brown rice, method for producing germinated brown rice, and food

Abstract

A method for producing germinated brown rice according to the present invention may include a step of sprinkling water onto brown rice.

Description

Germinated brown rice manufacturing device, germinated brown rice manufacturing method, and food

[0001] The present invention relates to a germinated brown rice manufacturing apparatus, a germinated brown rice manufacturing method, and a food. The present invention relates to a germinated brown rice manufacturing apparatus having a high germination rate (high germination rate) and a germinated brown rice manufacturing method. The present invention relates to a food, in particular to a food utilizing germinated brown rice produced by the manufacturing apparatus and manufacturing method of the present invention.

[0002] As the excellent health benefits of brown rice have been revealed, the demand for consuming it as a food is increasing significantly. In germinated brown rice, carbohydrates such as starch accumulated in the seed are consumed during the early stages of germination to promote plant growth. At the same time, useful enzymes are produced that convert and synthesize various substances necessary for plant growth. For this reason, germinated brown rice is highly useful as a health food, including for dieting. Generally, brown rice contains significantly more nutrients, such as dietary fiber, various vitamins, and minerals, than white rice. Therefore, it is better to consume it in its brown rice state rather than white rice.

[0003] When brown rice is germinated, physiological regulatory substances such as gamma-aminobutyric acid (GABA), ferulic acid, oryzanol, and various enzymes increase. In addition, protein, various amino acids, and vitamins B1, B2, B6, and B12 increase. 12 It is known that the amount increases significantly. Additionally, during germination, the fibrous parts of brown rice soften. Therefore, it is known that the fibrous parts become softer during cooking. In particular, gamma-aminobutyric acid is a type of non-protein amino acid widely distributed in nature.

[0004] Gamma-aminobutyric acid (GABA) is a major inhibitory central neurotransmitter present in the brains and spinal cords of mammals, synthesized from glutamate by glutamate decarboxylase. A deficiency in GABA can cause seizures and convulsions, particularly epilepsy, and may also be an indirect cause of conditions such as Huntington's disease and Parkinson's disease. Vigabatrin (r-vinyl-GABA), an analog of GABA used as an anticonvulsant, has been reported to suppress approximately 50% of seizures in epilepsy patients. This occurs by irreversibly inhibiting GABA-transaminase, thereby increasing the concentration of GABA in the brain. However, GABA is known to have various side effects and poses problems as a complete anticonvulsant or antiepileptic drug.

[0005] Gamma-aminobutyric acid produced from sprouted grains has almost no side effects on the human body. Various new physiological regulatory effects of gamma-aminobutyric acid produced from sprouted grains are being revealed. For example, effects such as lowering blood pressure, inhibiting the increase of cholesterol or triglycerides, activating the activity of the kidneys and liver, inhibiting blood sugar spikes, promoting blood flow to the brain to stimulate brain cell metabolism and enhance memory and learning effects, preventing obesity, improving emotional disorders and stroke sequelae, colon cancer, and promoting growth hormones are known.

[0006] Ferulic acid present in rice is a polyphenol that exists in the form of ester bonds to arabinoxylan and gamma-oryzanol. Consequently, it is known to have extremely low bioavailability. However, when rice germinates, ferulic acid is converted into a free form. Therefore, consuming germinated brown rice can significantly increase the bioavailability of ferulic acid. For example, one can obtain significant benefits such as the antioxidant effect of ferulic acid inhibiting the action of free radicals, and the ability of ferulic acid to protect the skin from ultraviolet rays by inhibiting the production of melanin pigment.

[0007] The conventional method for producing germinated brown rice involves a process of germinating the rice for a long time in a soaking tank. Consequently, there is a high possibility of contamination by bacteria during germination, and a distinctive off-flavor develops. For this reason, despite the high nutritional value of germinated brown rice, products with low germination rates and severe off-flavors are distributed and are shunned by consumers. Ultimately, this poses a problem that hinders the expansion of the germinated brown rice market.

[0008] When the soaking time is prolonged and the moisture content is high, the germinated brown rice hardens and splits during the drying process. Consequently, the rough texture of the brown rice reduces the palatability, and there is a problem requiring the brown rice to be soaked in water before cooking. Taking these problems into account, the patent is as follows.

[0009] Korean Patent Registration No. 10-0374701 discloses a method for manufacturing brown rice that, after germination, undergoes an immersion process in high-temperature water (100°C) to eliminate the characteristic off-flavor of germinated brown rice, produces rice with high nutritional value, and is soft and sticky like white rice. Korean Patent Registration No. 10-0033298 describes a method in which high-temperature steam (120°C) is passed through the brown rice and seed coat within one second to slightly dry them, followed by passing them through a freezer maintained at -20°C for 2-3 seconds to freeze them while destroying the tissues of the seed coat and aleurone layer, and then drying them in a drying chamber where the temperature is sequentially increased from room temperature to 60°C to achieve a moisture content of approximately 17%. However, drying at high temperatures after germination causes the brown rice to harden and results in splitting symptoms in the germinated brown rice. When brown rice hardens, it must be soaked in water to soften it before cooking, which results in a significantly reduced texture due to its coarse consistency. Additionally, there was a problem where vitamins were destroyed at high temperatures. Korean Registered Patent No. 10-0354855 circulates water following the flow of air, causing the brown rice submerged in the water to flow along with the water flow. However, this method had the disadvantages of high costs and the susceptibility to microbial contamination during the germination process due to the continuous soaking state.

[0010] The present invention is proposed against the background described above.

[0011] The present invention proposes a method for producing germinated brown rice by selecting a variety suitable for germinated brown rice.

[0012] The present invention proposes a method for producing germinated brown rice, which includes a milling method suitable for germinated brown rice and / or a method for storing brown rice.

[0013] The present invention proposes a germinated brown rice manufacturing apparatus that implements temperature and humidity suitable for germinated brown rice, a germinated brown rice manufacturing method, and a food product manufactured using the method and apparatus.

[0014] The present invention proposes a germinated brown rice manufacturing apparatus, a germinated brown rice manufacturing method, and a food product manufactured using the method and apparatus, taking into account the characteristics of germinated brown rice.

[0015] The present invention proposes a germinated brown rice manufacturing apparatus capable of obtaining a high germination rate and a germinated brown rice manufacturing method.

[0016] The present invention proposes a germinated brown rice manufacturing apparatus and a germinated brown rice manufacturing method that are free from unpleasant germination odors.

[0017] The present invention proposes a germinated brown rice manufacturing apparatus and a germinated brown rice manufacturing method for producing germinated brown rice with excellent softness and safety.

[0018] The present invention proposes a food product manufactured by the above-described method and / or apparatus.

[0019] The present invention provides germinated brown rice produced by the above apparatus and / or method.

[0020] The present invention provides a functional food composition comprising the germinated brown rice.

[0021] The method for producing germinated brown rice according to the present invention may include a step of spraying water onto brown rice. The spraying process may include a hot water spraying step in which a hot water spraying process in which hot water is sprayed onto the brown rice and a cold water spraying process in which cold water is sprayed onto the brown rice are performed alternately. The method may include a drying step in which the brown rice germinated in the hot water spraying alternate step is dried.

[0022] In the above alternating hot and cold water spraying stage, the hot water spraying process may be performed more frequently. In the above alternating hot and cold water spraying stage, cold water may be sprayed between at least two hot water spraying processes. In the above alternating hot and cold water spraying stage, the cold water spraying time may be shorter than the hot water spraying time. In the above alternating hot and cold water spraying stage, the sum of the cold water spraying time and the hot water spraying time may be shorter than the non-spraying maintenance time. In the above alternating hot and cold water spraying stage, the cold water spraying time may be independent of the hot water spraying time.

[0023] At least one of the following can be performed: spraying cold water if the water is not in a hot water spraying state at the start time of the cold water spraying process; postponing the cold water spraying until the hot water spraying is finished if the water is in a hot water spraying state at the start time of the cold water spraying process; and postponing the hot water spraying process until the cold water spraying process is finished if the start time of the hot water spraying process begins during the progress of the cold water spraying process.

[0024] In the above-mentioned alternating hot and cold water spraying step, at least one of the following may be satisfied: the temperature of the hot water is 26℃ ± 2℃, and the temperature of the cold water is 17℃ ± 2℃.

[0025] At least one of the following can be satisfied: maintaining the humidity inside the germination tank at 90% or higher during the alternating hot and cold water spraying step, and the elapsed time of the alternating hot and cold water spraying step is 8 to 18 hours.

[0026] In the alternating hot and cold water spraying step, the hot water spraying process can be performed once for 3 to 7 minutes at a cycle of 40 to 60 minutes. The hot water spraying process can be repeated 10 to 14 times in the alternating hot and cold water spraying step.

[0027] In the above alternating hot and cold water spraying step, the cold water spraying process can be performed for 2-10 minutes at intervals of 3-5 hours when the hot water spraying is not possible.

[0028] The above cold water spraying process can be performed 2 to 4 times in the above alternating cold and hot water spraying stage.

[0029] In the above alternating hot and cold water spraying step, the germinated brown rice may be sprouted to a length of about 1 to 2 mm, and then washed 3 to 4 times with water at 17℃ ± 2℃.

[0030] The above drying step can be performed for 12-16 hours in an atmosphere of 40-45℃.

[0031] Before performing the above alternating hot and cold water spraying step, at least one of the following steps may be performed: (a) a step of selecting a variety of brown rice specifically for germination; (b) a step of milling and low-temperature aging the brown rice selected for germination in step (a); and (c) a step of washing and soaking the milled and aged brown rice for germination in step (b).

[0032] The low-temperature aging of step (b) above can be carried out for more than one month in a storage room at a temperature of 13-15℃.

[0033] The washing in step (c) above may be performed twice at 16-18℃, and the immersion may be performed at 16-20℃ for 12-14 hours.

[0034] The germinated brown rice manufacturing apparatus of the present invention may include: a germination tank that is open to the outside and provides an environment for brown rice to germinate; an air pipe connected to the germination tank to supply external air into the interior of the germination tank; a water tank capable of storing water and supplying the water to the germination tank when necessary; a door for opening and closing the germination tank; a pump for supplying water from the water tank to the germination tank and the door; and a spray nozzle installed inside the germination tank to spray the water onto the brown rice.

[0035] A heater for heating the water in the above-mentioned tank is included, and the heater can heat the pipe or heat the water in the above-mentioned tank as a whole. The above-mentioned tank may separately provide a cold water tank for supplying cold water and a hot water tank for supplying hot water.

[0036] The above pump includes a first pump for supplying hot water and a second pump for supplying cold water, and may include a connecting pipe through which water passing through the first pump and the second pump flows in common.

[0037] A door inlet pipe connected to the door and supplying water from the pump to the door; and a door outlet pipe connected to the door and discharging water from the door to the outside may be included.

[0038] It is possible to provide germinated brown rice and related foods that are beneficial to health by using germinated brown rice produced by the above method and device.

[0039] As described above, the method for producing germinated brown rice according to the present invention is,

[0040] 1) Selecting good varieties,

[0041] 2) Milling only the seed coat,

[0042] 3) Undergoing low-temperature aging at a low temperature that is no different from the water temperature used for soaking,

[0043] 4) Using hot water pre-set to the germination temperature so that the germination temperature is maintained during the immersion germination process,

[0044] 5) Discontinuous watering within the 'cold and hot water alternating automatic spraying system germination plant',

[0045] 6) Spraying cold water once every 4 hours to remove the sour off-odor that occurs during the germination process, and

[0046] 7) During watering, oxygen dissolves in the water and is supplied to the germinated brown rice, thereby effectively supplying oxygen and promoting germination.

[0047] According to the present invention, the germination rate of germinated brown rice is higher than that of germinated brown rice from other companies, which has an average germination rate of 90% or more.

[0048] According to the present invention, germinated brown rice exhibited a good appearance.

[0049] According to the present invention, off-flavors and impurities generated during the germination process can be washed away through a repeated spraying process. Accordingly, it is easy to consume as it does not cause aversion to the elderly, pregnant women, and children with sensitive stomachs.

[0050] According to the present invention, during the germination or drying process, significant temperature changes are not applied to the brown rice, such as in high temperature and freeze-drying, thereby minimizing changes in the components of the germinated brown rice.

[0051] According to the present invention, due to the characteristics of germinated brown rice exhibiting a high germination rate, the germinated brown rice becomes soft, and the occurrence of cracking in the grains, which occurs in conventional hardened germinated brown rice, is very low.

[0052] Since the germinated brown rice produced according to the present invention is softened, it is convenient to cook it in a standard pressure cooker using the white rice mode without soaking it in water before cooking.

[0053] The germinated brown rice produced according to the present invention is soft like white rice when cooked, is easy to digest, has high nutritional value, and tastes very good.

[0054] Germinated brown rice produced according to the present invention is susceptible to microbial contamination during the germination and drying processes. Germinated brown rice contaminated with microorganisms exhibits a severe germination odor, which can diminish the value of germinated brown rice, which is currently gaining popularity as a functional health rice. In contrast, the germinated brown rice produced by the present invention enhances food safety, palatability, and safety.

[0055] Figure 1 shows a germination test of some brown rice varieties before they are used as varieties dedicated to germinated brown rice.

[0056] Figure 2 shows the appearance of selected organic brown rice (Samgwang rice) for germination in a water tank after soaking for 12 hours.

[0057] Figure 3 is a drawing illustrating a germinated brown rice manufacturing device (also called a germination plant).

[0058] Figure 4 is a drawing showing the soaking of germinated brown rice that is commercialized and distributed by our company, and germinated brown rice that is simultaneously germinated after being manufactured on a germination plant.

[0059] Figure 5 shows the re-sprouting rate of commercially available germinated brown rice and germinated brown rice prepared according to the example.

[0060] Figure 6 shows the results of confirming the re-sprouting rate of a germinated brown rice (black rice) product that has been stored for more than 6 months after production and drying using the germination technology of the example, demonstrating the excellence of the re-sprouting state.

[0061] Figure 7 shows the simultaneous germination rate and sprout length of germinated brown rice after germinated brown rice production.

[0062] Figure 8 shows the condition of the rice after drying the germinated brown rice and cooking it.

[0063] Figure 9 is a schematic diagram of the production of germinated brown rice optimized for functional substances and the development of various products utilizing it.

[0064] Figure 10 is the result of confirming the firmness of the germinated brown rice and germinated brown rice of the present invention.

[0065] The following describes specific embodiments. Each description and embodiment disclosed in the present invention may be applied to other descriptions and embodiments. That is, all combinations of the various elements disclosed in the present invention fall within the scope of the present invention. Furthermore, the scope of the present invention should not be considered limited by the specific descriptions provided below.

[0066] The term “germinated brown rice” in the present invention may refer to rice from which the husk has been removed without damaging the rice germ. The length of the sprout may be 1 to 5 mm. The germinated brown rice may contain an increased production of functional substances such as GABA, which are beneficial to the human body.

[0067] The above-mentioned germinated brown rice can be germinated within a germinated brown rice manufacturing device according to an embodiment having an alternating hot and cold water automatic spraying system. Accordingly, germinated brown rice with no germination odor, excellent taste, and a high germination rate can be produced. The produced germinated brown rice with a high germination rate can be utilized in germinated brown rice dishes and functional processed foods containing germinated brown rice. The produced germinated brown rice with a high germination rate may be beneficial for diabetes and weight loss.

[0068] The method for producing germinated brown rice of the example may undergo the following steps: 1) selecting a good variety; 2) milling only the seed coat, which is the outer layer; 3) undergoing low-temperature aging at a low temperature that is not different from the water temperature during soaking; 4) using hot water that has been pre-set to the germination temperature so that the germination temperature is maintained during the germination process of soaking; 5) discontinuously spraying water within a 'cold and hot water alternating automatic spraying system germination plant'; 6) spraying cold water once every 4 hours to remove a sour off-flavor that occurs during the germination process; and 7) effectively supplying oxygen by dissolving oxygen in the water and supplying it to the germinated brown rice during the spraying. Accordingly, the germination of the brown rice can be promoted.

[0069] According to the embodiment, the germination rate of the germinated brown rice is over 90% on average, which is higher than that of germinated brown rice from other companies. According to the embodiment, the germinated brown rice exhibited a good appearance. According to the embodiment, off-odors and impurities generated during the germination process can be washed away through a repeated rinsing process. Consequently, it is easy to consume for the elderly, pregnant women, and children with sensitive stomachs, as there is no aversion to it. According to the embodiment, during the germination or drying process, significant temperature changes were not applied to the brown rice, unlike in high temperatures or freeze-drying, thereby minimizing changes in the components of the germinated brown rice. According to the embodiment, due to the characteristics of the germinated brown rice exhibiting a high germination rate, the germinated brown rice became soft, and the occurrence of grain cracking, which occurs in conventional hardened germinated brown rice, was very minimal. Since the germinated brown rice produced according to the embodiment is soft, it is convenient to cook it in a standard pressure rice cooker using the white rice mode without soaking it in water before cooking. The germinated brown rice produced according to the present embodiment is soft like white rice when cooked, making it easy to digest, highly nutritious, and very tasty. However, there is a concern regarding microbial contamination during the germination and drying processes of the germinated brown rice produced according to the present embodiment. In the case of germinated brown rice contaminated with microorganisms, a strong germination odor may be present, which can diminish the value of germinated brown rice, which is gaining attention as a functional health rice. In contrast, the germinated brown rice produced according to the present embodiment has increased stability, palatability, and safety as a food product.

[0070] The term "gamma-aminobutyric acid (GABA)" in this invention is contained in higher amounts in germinated brown rice compared to other grains. The above-mentioned "gamma-aminobutyric acid (GABA)" has been reported to be effective in preventing adult diseases such as diabetes, hypertension, hyperlipidemia, and obesity. For growing children, "gamma-aminobutyric acid (GABA)" has the effect of promoting growth and development, as well as enhancing memory and learning abilities. The human health benefits of GABA in germinated brown rice include, first of all, increasing the oxygen supply to the brain to promote brain cell metabolic function. Accordingly, it prevents hypertension, stabilizes the nervous system to relieve stress, and improves learning ability, including mental stability and dementia prevention. Naturally, the higher the germination rate of the germinated brown rice, the higher the GABA content may appear.

[0071] In order to solve problems such as the removal of off-flavors that occur during germination, the present invention can provide germinated brown rice with 1) selection of a variety suitable for germination, 2) milling, 3) a method for storing brown rice, 4) identification of characteristics of germinated brown rice including temperature and humidity suitable for germinated brown rice, 5) a high germination rate, 6) no unpleasant germination odor, 7) excellent softness, and 8) excellent safety.

[0072] Another aspect of the present invention for achieving the above objective comprises germinated brown rice prepared by the method and / or apparatus of the example, and a food containing said germinated brown rice. In this case, the term germinated brown rice is as described above.

[0073] In the present invention, the germinated brown rice may have a low germination odor and high hardness. Specifically, 1) the germinated brown rice has high hardness so that splitting occurs less frequently, 2) the high hardness is suitable for maintaining quality during distribution, 3) when rice is cooked using the germinated brown rice of the present invention, the germination odor is low so that the savory rice smell is strong, and 4) it becomes soft, so the cooked rice can be soft.

[0074] Another aspect of the present invention for achieving the above objective provides a functional food composition comprising the germinated brown rice. In this case, the term germinated brown rice is as described above. The term "food" in the present invention includes meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, chewing gum, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages, vitamin complexes, health functional foods, and health foods, and may include all foods in the conventional sense.

[0075] The food of the present invention may include various types. For example, the food may include general food, health functional food, food composition, health food, health functional food, food composition, and health beverage composition.

[0076] The above-mentioned health functional food is synonymous with food for special health use (FosHU) and refers to a food with high medical or therapeutic effects that is processed to efficiently exhibit bio-regulatory functions in addition to providing nutrition. Here, "functionality" means obtaining useful effects for health purposes, such as regulating nutrients or physiological actions regarding the structure and function of the human body. The food of the present invention may be manufactured by methods commonly used in the industry, and may be manufactured by adding raw materials and ingredients commonly added in the industry. Furthermore, the formulation of the food may be manufactured without restriction as long as it is a formulation recognized as a food.

[0077] The food composition of the present invention can be manufactured in various forms of formulations, and unlike general pharmaceuticals, it has the advantage of being free from side effects that may occur during long-term use by using natural materials.

[0078] The aforementioned health food may refer to a food that has active effects of maintaining or promoting health compared to general food. Health supplement food refers to a food intended for the purpose of supporting health. Depending on the context, the terms health functional food, health food, and health supplement food are used interchangeably.

[0079] Specifically, the above-mentioned health functional food is a food prepared by adding the composition of the present invention to food materials such as beverages, teas, spices, gum, and confectionery, or by encapsulating, powdering, or suspension, and when consumed, it brings about specific health effects. Unlike general medicines, it has the advantage of not having side effects that may occur when taking medicine for a long period of time because it is made from food.

[0080] The above food composition may further include a physiologically acceptable carrier, the type of carrier is not particularly limited, and any carrier commonly used in the relevant technical field may be used.

[0081] The above food composition may include additional ingredients that are commonly used in food compositions to improve odor, taste, visual appearance, etc. For example, it may include vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, etc. In addition, it may include minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), and chromium (Cr); and amino acids such as lysine, tryptophan, cysteine, and valine.

[0082] The above food composition may include food additives such as preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), disinfectants (bleaching powder and high-grade bleaching powder, sodium hypochlorite, etc.), antioxidants (butylhydroxyanisole (BHA), butylhydroxytoluene (BHT), etc.), coloring agents (tar dyes, etc.), colorants (sodium nitrite, sodium nitrite, etc.), bleaching agents (sodium sulfite), seasonings (MSG, monosodium glutamate, etc.), sweeteners (dulcin, cyclamate, saccharin, sodium, etc.), flavorings (vanillin, lactones, etc.), leavening agents (alum, potassium hydrogen tartrate, etc.), reinforcing agents, emulsifiers, thickeners (sizing agents), coating agents, gum bases, antifoaming agents, solvents, and improvers. The above additives may be selected according to the type of food and used in appropriate amounts.

[0083] As an example of the food composition of the present invention, it may be used as a health drink composition, in which case it may contain various flavoring agents or natural carbohydrates as additional ingredients, as in conventional beverages. The natural carbohydrates described above may be monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; polysaccharides such as dextrin and cyclodextrin; and sugar alcohols such as xylitol, sorbitol, and erythritol. Sweeteners may include natural sweeteners such as thaumatin and stevia extract; and synthetic sweeteners such as saccharin and aspartame. The proportion of the natural carbohydrates may generally be about 0.01 to 0.04 g, specifically about 0.02 to 0.03 g, per 100 ml of the health drink composition of the present invention.

[0084] In addition to the above, the health drink composition may contain various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid, salts of pectic acid, alginic acid, salts of alginic acid, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, or carbonating agents. These ingredients may be used independently or in combination.

[0085] The proportion of these additives is not very important, but it is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the health drink composition of the present invention.

[0086] An embodiment of the present invention may include a method for producing high germination rate germinated brown rice, comprising: (i) a step of germinating brown rice for germination by spraying hot and cold water in a germination plant equipped with a hot and cold water alternating automatic spraying system; and (ii) a step of drying the germinated brown rice from step (i).

[0087] A method for producing germinated brown rice according to one embodiment may include a cold and hot water alternating spraying step in which hot and cold water alternately spray onto the brown rice by means of a germinated brown rice production device. In the cold and hot water alternating spraying step, hot water may be sprayed more frequently. In the cold and hot water alternating spraying step, cold water may be sprayed between at least two hot water spraying steps. In the cold and hot water alternating spraying step, the cold water spraying time may be shorter than the hot water spraying time. In the cold and hot water alternating spraying step, the sum of the cold water spraying and hot water spraying times may be shorter than the maintenance time during which no spraying occurs. In the cold and hot water alternating spraying step, the hot water spraying can maintain the temperature and humidity of the germinated brown rice production device in an environment suitable for germination. In the cold and hot water alternating spraying step, the cold water spraying can serve to suppress fermentation odors and supply oxygen to the water reservoir.

[0088] In the method for producing germinated brown rice according to one embodiment, the timing of cold water spraying in the alternating cold and hot water spraying step may be independent of the hot water spraying time. For example, if the hot water spraying state is not present at the time the cold water spraying begins, cold water may be sprayed. For example, if the hot water spraying state is present at the time the cold water spraying begins, the cold water spraying may be postponed until the hot water spraying is finished. For example, if the time for starting the hot water spraying begins while the cold water spraying is in progress, the hot water spraying may be postponed until the cold water spraying is finished.

[0089] In one embodiment of the germinated brown rice manufacturing method, the temperature of the hot water in the alternating hot and cold water spraying step may be 26°C ± 2°C. The temperature of the cold water in the alternating hot and cold water spraying step may be 17°C ± 2°C. The humidity inside the germinated brown rice manufacturing device in the alternating hot and cold water spraying step may be maintained at 90% or higher. Here, humidity may be relative humidity. The time required for the alternating hot and cold water spraying step may be 8 to 18 hours. The time required for the alternating hot and cold water spraying step may preferably be 12 to 16 hours.

[0090] A method for producing germinated brown rice according to one embodiment may specifically include the following steps: (i) In the alternating spraying of cold and hot water, the hot water spraying may be performed at a cycle of 40-60 minutes (preferably 45-55 minutes, more preferably 50 minutes) for a duration of 3-7 minutes (preferably 4-6 minutes, more preferably 5 minutes) per cycle. In other words, one hot water spraying may be performed during the 40-60 minutes. The hot water spraying may be repeated 10-14 times. (i) In the alternating spraying of cold and hot water, the cold water spraying may be performed at intervals of 3-5 hours (preferably 3 hours 30 minutes to 4 hours 30 minutes, more preferably 4 hours) in the middle of the hot water spraying. The cold water spraying may be performed for 2-10 minutes. The cold water spraying may be performed 2-4 times (preferably 2-3 times).

[0091] In one embodiment, the method for producing germinated brown rice may supply oxygen through the hot and cold water spraying step of step (i). After germination in step (i), washing may be performed. Specifically, the germinated brown rice may sprout to a length of about 1 to 2 mm, and then wash 3 to 4 times with groundwater at 17°C ± 2°C (preferably 16°C). It is not limited thereto.

[0092] In one embodiment of the present invention, oxygen is effectively supplied to the germinated brown rice by dissolving in water during the spraying process, thereby promoting germination. The germinated brown rice showed a much higher germination rate and a better appearance than the germinated brown rice of other companies, which has an average germination rate of over 90%. Since off-flavors and impurities generated during the germination process are washed away through repeated spraying, it is easy to consume without any aversion, even for the elderly, pregnant women, and children with sensitive stomachs.

[0093] A method for producing germinated brown rice according to one embodiment may additionally include at least one of the following steps (a) to (c) before performing step (i).

[0094] (a) A step for selecting a variety dedicated to germinated brown rice,

[0095] (b) A step of milling and low-temperature aging the selected brown rice for germination from step (a), and

[0096] (c) A step of washing and soaking the brown rice for germinated brown rice that has been milled and aged in step (b).

[0097] The low-temperature aging in step (b) above may be carried out for at least one month in a storage room at a temperature of 13°C to 15°C. The washing in step (c) above may be performed twice at 16°C to 18°C, and the immersion may be performed for 12 to 14 hours at 16°C to 20°C. It is not limited thereto.

[0098] The variety selection process of the example is explained.

[0099] In one embodiment of the present invention, the following process was performed to select a brown rice variety: 1) a variety reported to have good functionality and resistance to pests and diseases was selected; 2) planted in an organic complex without using any chemical fertilizers, chemical pesticides, or herbicides; 3) harvested while investigating the degree of pest and disease occurrence; 4) dried the harvested rice; 5) milled using a small mini brown rice miller in the laboratory; 6) subjected to low-temperature treatment in a cold storage for more than one month; 7) performed a germination test in an incubator equipped with a temperature and humidity control system in the laboratory; 8) selected brown rice suitable for germinated brown rice production; and 9) contract-cultivated the selected variety for the following year.

[0100] FIG. 1 is a diagram illustrating the germination test of 7) above. (a) shows germinated brown rice in response to the passage of time, (b) shows the separation of germinated brown rice, (c) shows the number of germinated brown rice and 19 ungerminated seeds, and (d) shows the germinated brown rice. In FIG. 1, (a), (b), and (c) are red rice varieties, and (d) is Samkwang rice. It can be determined that Samkwang rice is preferred as the selected variety. Of course, other rice varieties are not excluded from the present invention. The Samkwang rice may include the National Seed Center's application numbers: Application-2004-137 (samkwang), Application-2016-168 (samkwang1ho), and Application-2024-75 (samkwangchal).

[0101] The brown rice cultivation and pretreatment process of the example are explained.

[0102] Rice cultivated and harvested from the above-mentioned selected varieties may undergo the following steps: 1) removing only the outer seed coat at an eco-friendly milling plant; 2) obtaining only brown rice without ever using a rice polisher; and 3) aging the brown rice in a low-temperature storage facility at 13°C to 15°C for at least one month. Subsequently, 4) the organic brown rice may be placed in a stirring stainless steel tank and washed by mixing the groundwater twice. Afterward, 5) washing may be performed 2 to 3 times over 12 to 14 hours at 16°C to 20°C to ensure sufficient water absorption, thereby clearing the water. Immersion can be performed through this process.

[0103] By removing some phytic acid, which is a germination-inhibiting substance, and foreign substances from the space within the germination plant through the above washing and immersion, particularly immersion, the germination rate of germinated brown rice can be increased and safety can be enhanced.

[0104] Figure 2 is a diagram showing the soaking process, (a) shows the soaking tank, and (b) shows brown rice in the soaking tank soaked for 12 hours.

[0105] The brown rice germination process of the example is explained.

[0106] Embodiments of the present invention allow for the germination of brown rice using a germination brown rice manufacturing device. The germination brown rice manufacturing device may also be referred to as a "cold and hot water alternating automatic spraying system germination plant." Inside the germination brown rice manufacturing device, the germination time of the brown rice may vary depending on the variety and production region. After identifying the characteristics of the variety, the process may be performed for a period of 12 to 16 hours. The germination temperature inside the germination brown rice manufacturing device may be 28°C ± 2°C. The spraying inside the germination brown rice manufacturing device may be performed using water from a hot water chamber at a temperature of 26°C to 28°C. The hot water spraying may be performed intermittently. Meanwhile, if hot water at a temperature suitable for germination is continuously sprayed, the moisture retention of the germinated brown rice may increase, thereby degrading its quality. To prevent this, cold water spraying may be performed once at intervals of 4 hours, for a total of about 3 times. In other words, to maintain a temperature suitable for germination, hot water spraying is primarily used, and cold water spraying can be done intermittently. Alternating between hot and cold water spraying is a key technical point of the embodiment.

[0107] By the alternating spraying of hot and cold water, 1) after confirming the germination rate and germination sprouts and roots of the germinated brown rice with an average of 1 mm to 5 mm, 2) after washing, 3) immediately drying at 40℃ to 45℃ for 12 to 16 hours, 4) high germination rate germinated brown rice with simultaneous germination of sprouts and roots can be produced.

[0108] The term "alternating hot and cold water automatic spraying system" of the present invention is developed and manufactured by the inventor and is characterized by: 1) being a darkroom-type chamber; 2) having hot and cold water circulated on the outer wall of the chamber so as not to be sensitive to external temperatures in all four seasons; 3) having an automatic spraying system capable of spraying hot and cold water alternately inside; and 4) having an air circulation system capable of circulating air from the outside. For germinated brown rice, appropriate temperature and oxygen are important factors during germination. The reason for specifically equipping the alternating hot and cold water automatic spraying system may be: 1) that brown rice becomes soft due to a saturated moisture content when a continuous temperature is applied; 2) that it may break during drying; 3) that the texture of the outer wall of the brown rice is maintained; and 4) that cold water is repeatedly sprayed alternately.

[0109] If the germination temperature is too low, germination may not occur properly. At excessively high temperatures, microbial growth can occur vigorously during germination, presenting a problem where it is difficult to remove the resulting odor (off-odor).

[0110] To maintain the germination temperature during the germination process, water can be sprayed discontinuously at time intervals using hot water pre-set to the germination temperature. Cold water spraying can be performed during the hot water spraying process. Additionally, an air circulation motor connected inside the germination plant can periodically circulate internal and external air. Consequently, sour off-flavors generated during germination can be eliminated. Furthermore, oxygen dissolves in the water and is supplied to the germinated brown rice during spraying, thereby effectively promoting germination.

[0111] FIG. 3 is a drawing illustrating a germinated brown rice manufacturing device, wherein (a) is a front perspective view, (b) is a front view, (c) is a drawing showing the germination tank inside the manufacturing device and the air circulation system and water supply system connected to the germination tank, and (d) is a drawing showing the flow paths for hot water spraying and cold water spraying.

[0112] Refer to FIG. 3. A germinated brown rice manufacturing device may include a germination tank (2) that provides an environment for brown rice to germinate. An air pipe (1) may be connected to the germination tank (2) to supply external air into the interior of the germination tank. Water may be stored in the germination tank. A spray nozzle (6) may be provided in the germination tank (2) to supply hot and cold water. The spray nozzle may spray water from the upper side downward. The sprayed water may contain a large amount of oxygen. Unnecessary water in the germination tank may be discharged to the outside. To this end, the germination tank may be an open configuration. The open area of ​​the germination tank may be small enough to maintain the environment of the germination tank. The spray nozzle may be controlled to be on / off. A water tank (11) for heating water to hot water may be provided. The water tank may be provided with a heater to provide hot water. The heater may heat a pipe (e.g., the outlet pipe of a water tank) or heat the water in the tank as a whole. The water tank may include a cold water tank and a hot water tank separately. A pump (12) for pressurizing and supplying hot and cold water may be provided. The pump (12) may be provided with a first pump (12a) for supplying hot water and a second pump (12b) for supplying cold water. A control panel (10) for controlling the germinated brown rice manufacturing device as a whole may be provided. The control panel may be provided with a processor, memory, control panel, and power supply unit to automatically control the germinated brown rice manufacturing device and each component of the device. Here, automatic control may include the execution of a germinated brown rice manufacturing method. For example, a germinated brown rice manufacturing method may be automatically executed by a program stored in the memory.

[0113] At least one door (3) for opening and closing the germination tank may be provided. A door inlet pipe (4) and a door outlet pipe (5) may be connected to the door (3). Hot water and / or cold water may be supplied to the door inlet pipe (4). The hot water and cold water introduced through the door inlet pipe may be discharged through the door outlet pipe. The temperature of the door may be controlled by the temperature of the water introduced through the door inlet pipe (4). By controlling the temperature of the door, the temperature of the germination tank can be maintained at a more appropriate temperature.

[0114] When a supply of hot water is required, the first pump (12a) is operated, and the hot water passing through the water tank (11) can be supplied to the door inlet pipe (4) and the spray nozzle (6) through the connecting pipe (7). The hot water can be used for heating the door and creating a temperature and humidity environment for the germination tank.

[0115] When a supply of cold water is required, 1) the second pump (12b) is operated, and 2) cold water supplied from the outside or passing through the water tank (11) can be supplied to 3) the door inlet pipe (4) and the spray nozzle (6) through the connecting pipe (7). The cold water can be used for cooling the door, controlling the temperature and humidity environment of the germination tank, and removing odors. The water circulation process can be operated in such a way that the water newly supplied to the germination tank drains the existing water in the germination tank.

[0116] FIG. 4 discloses germinated brown rice of Samgwang rice (a), germinated green rice of green rice (b), germinated black rice of black rice (c), and germinated red rice of red rice (d), produced by a germinated brown rice manufacturing apparatus according to an embodiment and a germinated brown rice manufacturing method performed by said apparatus. In all cases, it can be seen that the germination state is good. The germination rate of Samgwang rice may be the highest.

[0117] The prepared germinated brown rice was dried and then re-germinated. Re-germination refers to drying the germinated brown rice and causing it to germinate again through hot water immersion. The higher the re-germination rate, the higher the nutrient content and viability of the prepared germinated brown rice.

[0118] Figure 5 shows that the germinated brown rice (90%) produced by the germinated brown rice manufacturing device according to the embodiment and the germinated brown rice manufacturing method performed with the device has a higher re-germination rate compared to other germinated brown rice (50%). Figure 6 shows the test results of re-germinating germinated black rice of the embodiment that has been stored for more than 6 months, where (a) shows the start of re-germination and (b) shows the appearance three days after (a). Figure 7 shows the simultaneous germination rate and sprout length of the re-germinated brown rice. Referring to Figure 7, it can be seen that the sprout length is 0.5-2 mm, indicating that the viability of the seed is well maintained.

[0119] Referring to FIGS. 5-7, it can be seen that the added value of rice can be increased by utilizing germinated brown rice with a high germination rate in germinated brown rice dishes and in high-value-added processed grain foods containing germinated brown rice. Additionally, FIG. 8 is a diagram showing rice cooked using the manufactured germinated brown rice. FIG. 9 is a diagram showing the manufacturing of germinated brown rice for the optimization of functional substances and the development of various products utilizing it.

[0120]

[0121] Hereinafter, embodiments of the present invention will be described by way of example.

[0122] Example 1. Germinated brown rice manufacturing process

[0123] 1-1. Selection Process for Dedicated Organic Sprouted Brown Rice Varieties

[0124] Among the varieties developed by the Rural Development Administration, those that are eco-friendly, have high yields, and contain large amounts of functional substances are selected, planted in research organic fields, and excellent organic rice varieties selected through the stages of harvesting, drying, milling, low-temperature aging, and germination are used as raw materials for germinated brown rice.

[0125] 1-2. Process of milling and storing brown rice for germinated brown rice

[0126] In the case of brown rice intended for germination, damage to the rice germ can significantly affect germination; therefore, as a principle, only the outer husk (seed coat) is lightly removed, and the rice is never passed through a grinder but is passed through a shaving machine and a color sorter. The brown rice must then be aged at a low temperature of 13 to 15°C for at least one month in a storage facility year-round. The reason is that the bran layer of the brown rice is damaged during the milling process, and contaminating it with harmful microorganisms while submerged in water during germination can significantly reduce the quality of the germinated brown rice product.

[0127] 1-3. Brown rice washing and soaking process for germinated brown rice

[0128] Using groundwater that has passed water quality tests, pass it through a hot water tank and immerse it at 16 to 20°C for 12 to 14 hours. Wash it twice at 16 to 18°C ​​to inhibit germination. If immersion and washing are performed at high temperatures, germination power decreases; conversely, if the immersion and washing temperatures are lowered, the rice germ becomes fuller and volume growth is promoted.

[0129] 1-4. Germination Process

[0130] Inside the self-developed darkroom “Cold and Hot Water Alternating Automatic Spray System Germination Plant,” which features automatic temperature, humidity, and air circulation control, the indoor temperature is adjusted to 28℃ ± 2℃, and the humidity is maintained at over 90%. Water is sprayed 10 to 14 times for approximately 5 minutes at 50-minute intervals. Between hot water spraying, cold water is sprayed 2 to 3 times for about 5 minutes every 4 hours. The sprayed water aids germination and removes odors and impurities from the outer layer. The water temperature used for spraying is 26℃ ± 2℃. Continuous spraying at high temperatures destroys odors and nutrients in the germinated brown rice, and causes the cracking phenomenon to become pronounced during drying. Conversely, spraying at excessively low temperatures results in a problem where germination does not occur. Sprout the seedlings to a length of 1 to 2 mm, wash them 3 to 4 times with 18°C ​​groundwater (depending on the season and variety), and then remove the water using a food dehydrator. Caution is required for sprouts 4 mm or longer, as they may lengthen due to their own moisture during drying.

[0131] 1-5. Drying Process

[0132] Place a drying cloth on a square tray, pour the washed and dehydrated sprouted brown rice onto it, spread it out to a thickness of 2 cm or less, and place it on a dryer. Dry at a temperature of 40°C to 45°C for 12 to 16 hours, depending on the variety. Adjust the indoor humidity of the space containing the dryer to 50%. Finally, adjust the humidity of the sprouted brown rice to 12%. When drying to 16% (based on white rice), there is a concern that the sprouts may become elongated due to changes in temperature and humidity during storage and distribution.

[0133] 1-6. Storage method for germinated brown rice after drying

[0134] Sprouted brown rice is stored in a cold storage facility at 13 to 15°C after sealing off the air in a food-approved plastic bag. If stored at excessively low or high temperatures, large temperature fluctuations during distribution can degrade the quality of the product.

[0135] Table 1 below presents the quality standards for germinated brown rice.

[0136] Brown Rice Characteristics Quality Standards Chemical Characteristics Quality Standards Moisture 20% or less Protein 7.5% or less Simultaneous germination rate 90% or more Amylose 21% or less* Normal grain rate 90% or more Alkali disintegration degree 3.5 or more* Sprout length 0.5–2 mm Starch structure Soft*

[0137] ※ Wet analysis of protein and amylose, alkaline decay: 1.3% NaOH, 30℃, 48 hours

[0138] The germinated brown rice of the example satisfies all criteria.

[0139]

[0140] Example 2. Sensory evaluation of sprouted brown rice

[0141] 2-1. Sensory Evaluation Methods

[0142] To evaluate the sensory characteristics of germinated brown rice, rice was cooked using only the germinated brown rice prepared according to Example 1, and a sensory evaluation was performed together with germinated brown rice prepared by another manufacturer. Before the evaluation, evaluators were asked to rinse their mouths with water, smell the rice first, and then evaluate its appearance. Next, they were asked to evaluate the taste and texture while chewing. The results are presented in Table 2.

[0143] Sample crack count of rice grains (%) Quality based on sensory evaluation: mouth odor, degree of cracking, cooked taste, softness, overall quality, texture, silane 84.85±2.12 bc 5.33±2.35 a 3.47±1.55 c 4.67±1.72 4.87±1.73 b 5.27±2.156.80±1.52 a Company A 367.27±1.53 a 3.07±1.62 b 4.46±1.64 bc 3.93±2.05 3.27±1.22 c 1.33±2.133.60±1.35 c Company B 247.07±1.53 a 3.40±1.88 b 4.60±1.54abc 3.96±1.16 4.20±1.37 bc 4.80±1.26 4.33±1.40 bc Company C 226.07±1.83 ab 4.07±1.98 ab 5.53±1.81 ab 4.73±2.195.00±1.73 b 5.07±1.39 5.13±2.17 b

[0144] a; highest, b; average, c; low

[0145] According to the results, the example (Misilan) had the fewest cracked rice grains during the quality inspection, and Misilan <C사<B사<A사의 순서이고, 이취는 미실란이 가장 적었으며, 미실란<C사<B사=A사 순서이고, 구수한 냄새는 미실란이 가장 구수함, 미실란> The order was Company C > Company B = Company A, and the degree of cracking was least with Misilan, and Misilan <A사=B사<C사 순서이고, 부드러운 정도는 C사> The order is Misilan > Company B > Company A, and Misilan was perceived as the best in terms of overall quality preference. Overall, the order is Misilan > Company C > Company B > Company A.

[0146] 2-2. Sensory Evaluation Results

[0147] As shown in Table 2 above, the germinated brown rice according to the present invention was excellent in overall quality (significant in the p<0.05 range), in particular had less germination odor, a strong savory rice smell, and the least amount of cracking or splitting of the rice grains.

[0148] As shown in Fig. 10, it can be seen that the germinated brown rice according to the embodiment exhibits less splitting and high hardness in its raw rice form. Nevertheless, when cooked, it becomes soft and tender. This demonstrates that the germinated brown rice according to the embodiment maintains its hardness during distribution, making it suitable for quality preservation, and that it can be sufficiently softened when finally cooked and eaten.

[0149] From the foregoing description, those skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without altering its technical concept or essential features. In this regard, the embodiments described above should be understood as illustrative in all respects and not restrictive.

[0150] According to the present invention, high-quality germinated brown rice can be produced by improving the quality of germinated brown rice.

Claims

1. The process of spraying water onto brown rice is included, and the spraying process is, A hot water spraying process for spraying hot water onto the brown rice and a cold water spraying process for spraying cold water onto the brown rice are performed alternately in a hot and cold water alternating spraying step; and A method for producing germinated brown rice comprising a drying step for drying the germinated brown rice in the above alternating hot and cold water spraying step.

2. In Paragraph 1, In the above alternating hot and cold water spraying step, the above hot water spraying process is performed more frequently. In the above-mentioned alternating hot and cold water spraying step, the cold water is sprayed between at least two hot water spraying processes. In the above alternating hot and cold water spraying step, the cold water spraying time is shorter than the hot water spraying time, and In the above alternating hot and cold water spraying stage, the sum of the cold water spraying time and the hot water spraying time is shorter than the non-spraying maintenance time. A method for producing germinated brown rice that satisfies at least one of the following.

3. In Paragraph 1, A method for producing germinated brown rice, wherein the spraying time of cold water in the above alternating hot and cold water spraying step is independent of the spraying time of hot water.

4. In Paragraph 2, Spraying cold water if the water is not in a hot water spraying state at the start time of the above cold water spraying process, postponing cold water spraying until the hot water spraying is finished if the water is in a hot water spraying state at the start time of the above cold water spraying process, and postponing the hot water spraying process until the end of the above cold water spraying process if the start time of the above hot water spraying process begins during the progress of the above cold water spraying process. A method for producing germinated brown rice that performs at least one of the following.

5. In Paragraph 1, A method for producing germinated brown rice that satisfies at least one of the following: in the above-mentioned alternating hot and cold water spraying step, the temperature of the hot water is 26℃ ± 2℃ and the temperature of the cold water is 17℃ ± 2℃.

6. In Paragraph 1, Maintaining the humidity inside the germination tank at 90% or higher during the above alternating hot and cold water spraying step, and the elapsed time of the above alternating hot and cold water spraying step is 8 to 18 hours. A method for producing germinated brown rice that satisfies at least one of the following.

7. In Paragraph 1, In the above alternating hot and cold water spraying stage, the hot water spraying process is, Performed for 3-7 minutes per session in cycles of 40-60 minutes, Method for manufacturing sprouted brown rice.

8. In Paragraph 7, A method for producing germinated brown rice, wherein the above hot water spraying process is repeated 10 to 14 times in the above alternating hot and cold water spraying step.

9. In Paragraph 1, In the above alternating hot and cold water spraying stage, the cold water spraying process is, When the above hot water spray is not working, perform for 2-10 minutes at intervals of 3-5 hours, Method for manufacturing sprouted brown rice.

10. In Paragraph 9, A method for producing germinated brown rice, wherein the above cold water spraying process is performed 2 to 4 times in the above alternating hot and cold water spraying step.

11. In Paragraph 1, A method for producing germinated brown rice comprising, in the above-mentioned alternating hot and cold water spraying step, sprouting the germinated brown rice to a length of 1 to 2 mm, and then washing it 3 to 4 times with water at 17℃ ± 2℃.

12. In Paragraph 1, A method for producing germinated brown rice, wherein the above drying step is performed for 12-16 hours in an atmosphere of 40-45℃.

13. In Paragraph 1, A method for producing germinated brown rice that further comprises the following steps (a) to (c) before performing the above alternating hot and cold water spraying step: (a) A step of selecting a variety dedicated to germinated brown rice; (b) A step of milling and low-temperature aging the selected brown rice for germination from step (a); and (c) A step of washing and soaking the brown rice for germinated brown rice that has been milled and aged in step (b).

14. In Paragraph 13, A method for producing germinated brown rice, wherein the low-temperature aging in step (b) above is aged for at least one month in a storage room at a temperature of 13-15℃.

15. In Paragraph 13, A method for producing germinated brown rice, wherein the washing in step (c) above is performed twice at 16-18℃ and the soaking is performed for 12-14 hours at 16-20℃.

16. A food comprising germinated brown rice produced by the method of any one of claims 1 to 13.

17. A germination tank that is open to the outside and provides an environment for brown rice to germinate; An air pipe connected to the germination tank to supply external air into the interior of the germination tank; A water tank capable of storing water and supplying the water to the germination tank when necessary; A door for opening and closing the above germination chamber; A pump that supplies water from the above tank to the germination tank and the door; and A germinated brown rice manufacturing device comprising a spray nozzle installed inside the germination tank and spraying water onto the brown rice.

18. In Paragraph 17, A heater for heating the water in the above-mentioned tank is included, and the heater heats the pipe or heats the water in the above-mentioned tank as a whole, and The above-mentioned water tank is a germinated brown rice manufacturing device that satisfies at least one of providing a cold water tank for supplying cold water and a hot water tank for supplying hot water separately.

19. In Paragraph 17, A germinated brown rice manufacturing apparatus comprising: a pump including a first pump for supplying hot water and a second pump for supplying cold water, and a connecting pipe through which water passing through the first pump and the second pump flows in common.

20. In Paragraph 17, A door inlet pipe connected to the door and supplying water from the pump to the door; and A germinated brown rice manufacturing device comprising a door discharge pipe connected to the door and through which water from the door is discharged to the outside.

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