KR100856502B1 - A washed unmilled-rice and its preparing method - Google Patents

Abstract

The present invention relates to washed brown rice that is easy to cook and a processing method thereof. The present invention includes a semi-process, a dehydration process, a softening process and a drying process of raw rice, and in particular, the microwave in the softening process. By solving the problem that conventional rice is difficult to cook because of poor water soaking, it is possible to cook under the same conditions as white rice, and at the same time, it is easy to cook to provide brown rice with improved taste and texture. The present invention relates to the provision of brown rice and the processing method thereof.

Brown Rice, Cooked Rice, Microwave

Description

Washed brown rice easy to cook and its manufacturing method {A washed unmilled-rice and its preparing method}

The present invention relates to washed brown rice that is easy to cook and a processing method thereof. The present invention includes a semi-process, a dehydration process, a softening process and a drying process of raw rice, and in particular, the microwave in the softening process. By solving the problem that conventional rice is difficult to cook because of poor water soaking, it is possible to cook under the same condition as white rice, and at the same time, it is easy to cook to provide brown rice with improved taste and texture. The present invention relates to the provision of brown rice and the processing method thereof.

In general, the outermost layer of rice is a chaff layer consisting of fibrous cells composed of lignin and silicic acid (S1O ₂ ) as a protective film of brown rice, and serves as a protective film against moisture, heat radiation, cold protection, and external impact. Inside the rice hull layer, the rinds, stalks and whistle layer are located and constitute a hydrophobic rice bran layer with hard and dense hard film. In addition, it consists of an embryonic layer that grows sprouts and roots, and an endosperm that contains starch.

Brown rice is rich in nutrients such as protein, fat, and minerals compared to white rice, which has been removed from rice bran and embryos. It is food.

However, because the brown rice is surrounded by a layer of rice bran made of hard, dense and tough hydrophobic coating, the moisture permeability is low when cooking, so the cooking is not performed well. Even when eating, there is a problem that the digestive absorption rate is lowered because it is hardly chewed in the mouth due to the solid film of the rice bran layer.

In other words, due to the hassle, such as semi-dipping, dipping and lowering the taste, and digestive power after eating, it is being eaten as white rice rather than brown rice.

However, nowadays, the role of brown rice as a health food is increasing and research on it is being actively conducted.

Conventional processing methods for grains include barley rolled with barley rice, barley not only has better water permeability than brown rice, but also slightly increases in the process of increasing water after infiltration, and does not grind during rolling, which is a post-process. Rolling is possible because they do not adhere to each other, but in the case of brown rice, even if moisture is infiltrated for a long time, it is easily crushed during the post-process rolling process.

Therefore, in order to prevent such pulverization, when the steam is completely infiltrated after moisture infiltration, the pulverization is not performed, but the increase in the starch forming the white rice layer inside the brown rice becomes viscous, thereby increasing the adhesiveness. Since the adherence to each other is less commercially available, the processing method of the barley as described above is not applicable to brown rice, so the processing of brown rice requires a separate method.

According to the conventional processing process of brown rice, Korean Patent Publication No. 91-7319 discloses a method for preparing brown rice that is easy to cook. According to the method described above, after immersing brown rice in water, dehydration and increase of steam After cooking, the cooked food is again immersed in water, dehydrated, and dried three times from a high temperature to a low temperature using a hot air dryer to generate cracks in the rice bran layer (skin and seed skin).

However, in the above method, the process step is complicated because the rice bran layer is subjected to the immersion-dehydration-cooking-cooking-simmering-first drying-secondary drying-third drying step. In addition, it is possible to lose the nutrients of brown rice during this process by promoting crack formation of the rice bran layer due to the difference in drying temperature, and at the same time, the rice bran layer which is a kind of thin film form is not easily cracked by the change of drying temperature. Since the cracking effect is also not great, there is a problem in that the brown rice is aging during the excessive drying process several times, deteriorating the taste or appearance of brown rice.

In addition to the above-described method, as a prior art, steamed rice after immersion and compression of brown rice, compressed rice using a vacuum packaging method, expanded rice browned with a fluidized bed dryer, expanded brown rice, germinated brown rice, etc. Patent pending.

But. The above-mentioned conventional techniques are also undesirable because they include semi and immersion processes during the process, which requires the enlargement of the equipment and the taste after cooking, which can be accompanied by loss of water-soluble nutrients and off-flavor.

In addition, Korean Patent Publication No. 89-1555 describes a method for manufacturing dried rice using white rice, which is cooked for 10 minutes under pressurization (2 kg / cm 2) by adding an appropriate amount of water to the dehydrated brown rice. It is dried for 30 minutes at 20 ℃, 20 hours at 20 ℃ to prepare dried brown rice, the above method is well applied to the white rice from which the rice bran layer has been removed, but in the case of brown rice by simple hot air drying treatment, It is difficult to apply because of problems with taste.

Therefore, the complexity of the processing process that is a problem of the prior art, the enlargement of the manufacturing equipment, deterioration of the appearance due to aging of brown rice when tasting processed brown rice, deterioration of stability when restoring after drying, loss of water-soluble nutrients, In order to solve the deterioration of taste and off-flavor, and to cook brown rice easily and carry it, the development of a brown rice processing method is urgently needed.

The present invention has been proposed to solve the conventional problems as described above, the object of the present invention is to process the brown rice in the semi-process, dehydration process, softening process and drying process of the raw rice, in particular, in the softening process micro By solving the problem that conventional rice is difficult to cook because of poor water soaking, it is possible to cook under the same condition as white rice, and to provide brown rice with improved taste and texture. To provide a washed brown rice and its processing method.                         

In addition, another object of the present invention is to provide washed rice for cooking and cooked brown rice prepared for reproduction.

Washed brown rice easy to cook and its processing method according to the technical idea of the present invention to achieve the above object comprises a semi-process, dehydration process, softening process and drying process of the raw rice, in particular, softening The technical configuration is characterized by including a step of increasing the immersion of brown rice by irradiating the microwave in the process.

Hereinafter, the present invention will be described in more detail.

[First Step: Semi-Process]

After the rice of raw material is selected cleanly in the milling line, it is put into a semi-device without dipping, and the odor, foreign matter remaining in the brown rice layer, and the rice bran layer (peel, seedling) remaining hard are semi-hydrolyzed.

Second Process: Dewatering Process

Dehydrated brown rice semi-finned in the first step is dehydrated to maintain a water content of 20 to 25%.

At this time, if the moisture content is less than 20%, there is a problem that the effect of relaxing the texture of brown rice after the cooking as the limit is raised to increase the effect in the next softening process step is not enough.                     

In addition, when dehydration is performed in a state in which the moisture content exceeds 25%, a large difference in the moisture content between the brown rice surface and the inside of brown rice causes a lot of activity, which reduces the commerciality of brown rice and also makes a large amount of moisture out of brown rice. Irregularly penetrates to the inside of the brown rice, which requires a long drying time in the drying process, which leads to poor drying efficiency.

Such excessive drying of brown rice may result in a deterioration of texture, and at the same time, if moisture introduced into the brown rice from the outside does not dry quickly or does not dry properly, storage is poor and odors other than the unique smell of brown rice are produced. Problems arise.

Hereinafter, after the semi-process after passing through the first process of the present invention by using the water content and the semi-apparatus of the existing untreated brown rice according to the immersion time (the semi-apparatus was used in the semi-device disclosed in Patent No. 1996-032550) The following table 1 shows changes in the water content of brown rice which has not been dehydrated and which has undergone both the first step (semi step) and the second step (dehydration step) of the present invention.

                        Time Item Immersion time One 2 3 4 5 6 Existing Brown Rice Moisture Content 19.66 22.14 25.29 27.63 31.04 32.92 Moisture content before dewatering washed brown rice 26.53 Moisture content immediately after dehydrated brown rice 21.98

As shown in Table 1, the semi-processed brown rice of the present invention has an immersion effect of about 4 hours when compared to the conventional immersion time even without a separate immersion process.

[3rd process: softening process]

The softening process is a process of irradiating microwaves as a characteristic part of the present invention.

Microwaves are irradiated for 20 to 40 seconds to the brown rice dehydrated to 20 to 25% water content in the second step.

At this time, if the microwave irradiation time is less than 20 seconds, the microwave is difficult to penetrate into the inside of the brown rice with too short irradiation time, and the tissue of the brown rice cannot be softened sufficiently, and if the microwave irradiation time exceeds 40 seconds, the desired brown rice Excessive softening is made than the degree of softening of the brown rice after odor is generated, there is a problem that the quality of the product is degraded because of the texture and taste.

In addition, the irradiation amount of the microwave has maximized the effect of the softening process using the range of 950 ~ 1,270 MHz which is currently commercially available dose.

As the above process, a crack of 1.2 to 2.5 mm is generated on the surface of the brown rice, and the moisture existing on the surface of the brown rice by the crack is minutely penetrated and adsorbed inside the brown rice while microwave is irradiated, Not only softening of brown rice occurs, but also immersion effect and gelatinization effect that moisture is rapidly absorbed by drying after infiltration of fine moisture during cooking.

Therefore, after cooking brown rice, it becomes a state which can give a texture and a taste close to white rice.                     

In other words, by irradiating microwave to the softening process of brown rice to increase the softening efficiency, it is possible to cook immediately like white rice without immersion and to enhance the taste.

[4th process: drying process]

The drying process is performed while maintaining a temperature of 45 to 50 ° C. in a drier for distribution and taste of brown rice softened through the first, second and third processes.

This is because when the drying is performed at an overtemperature of more than 50 ℃ in the dryer, only the outer surface of the brown rice is easily dried, and the inside and the outside of the brown rice are hard to dry uniformly, and the surface of the brown rice is cracked or cracked. Because there is.

In addition, when the drying is carried out at a low temperature of less than 45 ℃ in the dryer not only does not dry brown rice in a short time, but also because the drying is not performed properly, microorganisms, etc. can breed, there is a fear that the storage properties deteriorate.

In the dryer, in order to maintain a drying temperature, a direct drying method using heat directly from a heater or the like and a temperature of external air is increased by directly raising the temperature of external air rather than direct drying of heat using a heater, and a drying temperature is generated using the generated hot air. It is preferable to use an indirect drying method that is maintained.

If only the direct drying method is used, the temperature of the brown rice surface may not be maintained at a high temperature of 45-50 ° C., and the temperature of the brown rice surface may be higher than that. It is difficult to produce high quality washed brown rice due to the occurrence of cracks and copper on the surface of brown rice due to difficulty in uniform drying.

In addition, in the case of drying only by the indirect drying method, only indirect hot air is used as compared to the direct drying method, and thus, drying efficiency is low because fast drying is difficult.

Therefore, by utilizing the advantages of rapid drying of the direct drying method and uniform drying of the indirect drying method and maintaining the uniform temperature in the dryer, it is possible to increase the drying efficiency and to produce high quality products.

In addition, the dryer is preferably a conveyor continuous dryer, the dryer is dried using the above-mentioned direct drying method and indirect drying method while the grain is moving on the conveyor belt, the air volume used is drying It is closely related to efficiency.

That is, to prevent excessive drying of the grain or improper drying while the grain is moving on the conveyor belt, to maintain the moisture content of 18-20% of the brown rice we want, and to uniformly dry the grain inside and outside the grain 5 It is preferable to control the wind by blowing of ˜6 m / s, and further, the air volume of 5.5 kPa is most preferable.

In other words, if the air volume exceeding 6 ㎧ is used, the drying of the outside proceeds faster than the drying inside the grain, and the uniform drying of the inside and outside of the grain is impossible, and only the surface of the grain is dried. In the case of using the following air volume, the problem that the drying of the moisture as well as the outside of the grain is not properly made while passing through the dryer. The presence of water in the grains acts as a cause of microbial propagation and grain contamination, resulting in deterioration of shelf life and problems in distribution.

By using this method, the moisture content remaining in brown rice is dried to 18 to 20%. At this time, when the moisture content is less than 18%, the texture is rough after being cooked, and it is not soft. When the moisture content is more than 20%, the viscosity becomes excessively viscous to reduce the taste and the shelf life is very low, resulting in distribution problems.

The brown rice produced by the method of the present invention, which has gone through the above fourth process, is suitable for use for cooking.

On the other hand, one of the objectives of the present invention, washed brown rice for reproductive purposes was to induce rapid exhaustion after opening by carrying out small packaging in the existing large packaging in order to maintain freshness and extend the shelf life. Therefore, the packaging for brown rice used for reproduction is based on a plastic container capable of packing 50 g of brown rice each and 10 pieces of individually reusable 50 g.

Hereinafter, with reference to the embodiment according to the technical idea of the present invention as described above in detail.

Examples 1-2

Rice, a raw material of rice, was selected in a milling line and semi-deposited using a semi- apparatus, and then dehydrated to a water content of 22% using a dehydration apparatus. Dehydrated brown rice was softened by irradiating 1,270 MHz microwave for 30 seconds, and then dried at 45 ° C. and 5.5 m / s wind dryer in a moisture content of 18% to prepare brown rice according to the method of the present invention.

After immersing the brown rice prepared by the above method at an interval of 1 hour within the range of 0 hours to 6 hours, the water was added 2.30 times the weight of brown rice in the case of a normal rice cooker and brown rice in the case of a pressure cooker. 1.75 times the weight of water was added to the water cooked by using a general rice cooker (Example 1) and a pressure cooker (Example 2), respectively, and evaluated the gelatinization time and sensory characteristics.

Comparative Examples 1-2

After washing with conventional brown rice in a general household method, the immersion time is carried out with an interval of 1 hour within the range of 0 hours to 6 hours, and in the case of a general rice cooker (Comparative Example 1), the weight is 2.30 In the case of pear water and pressure cooker (Comparative Example 2), the water was cooked by using 1.75 times water compared to brown rice and cooked using a normal rice cooker and a pressure cooker, respectively.

Comparative Examples 3 to 4

General rice cooker (12-minute sea bream) is conducted in a general home based on 0 and 30 minutes of immersion time after washing with water. In the case of general garden pot (Comparative Example 3), water is cooked at 1.45 times the weight of white rice and pressure cooker ( In the case of Comparative Example 4), 1.2 times of water was added to the white rice, and cooked using a general rice cooker and a pressure cooker, respectively, to evaluate the gelatinization time and sensory characteristics.

Test Example

-Lapse time measurement

In the case of brown rice, the measurement of the gelatinization time was based on the time including 20 minutes of steaming after boiling the brown rice and the steaming, and in the case of the pressure rice cooker, the pressure was completely released after the brown rice was boiled. Measured on the basis of the time until the cooking completion time is displayed on the pressure cooker after holding until moxibustion.

In the case of white rice, the normal rice cooker was measured based on the time including 15 minutes of steaming and boiling after the rice was boiled. In the case of the pressure rice cooker, the pressure is completely released after boiling the rice Measured on the basis of the time until the cooking completion time is displayed on the pressure cooker was carried out.

Each result is shown in the following Table 2, 3, and 4 the average value of the values performed by repeating the above three experimental methods, respectively.

Immersion time (hours) 0 One 2 3 4 5 6 Example 1 52 minutes 45 seconds 52 minutes 15 seconds 51 minutes 30 seconds 52 minutes 04 seconds 51 minutes 21 seconds 51 minutes 29 seconds 48 minutes 54 seconds Comparative Example 1 59 minutes 07 seconds 57 minutes 13 seconds 56 minutes 25 seconds 55 minutes 30 seconds 56 minutes 44 seconds 57 minutes 44 seconds 54 minutes 48 seconds

As shown in Table 2, in the case of Example 1 of the present invention, it can be seen that the required time is generally less than the immersion time than Comparative Example 1.

Particularly, when the immersion time is small, the effect of Example 1 seems to be more, and in Example 1, the cooking time according to the immersion time ranged from 48 minutes 54 seconds to 52 minutes 45 seconds, whereas In the case of Comparative Example 1, the cooking time according to the immersion time ranges from 54 minutes 48 seconds to 59 minutes 07 seconds, and thus it can be seen that the maximum time of the example takes less than the minimum time of the comparative example.

Immersion time (hours) 0 One 2 3 4 5 6 Example 2 39 minutes 53 seconds 38 minutes 02 seconds 37 minutes 05 seconds 37 minutes 22 seconds 36 minutes 13 seconds 37 minutes 12 seconds 37 minutes 00 seconds Comparative Example 2 43 minutes 06 seconds 42 minutes 55 seconds 40 minutes 32 seconds 39 minutes 45 seconds 38 minutes 54 seconds 37 minutes 56 seconds 38 minutes 03 seconds

As shown in Table 3, when the immersion time is between 0 hours and 2 hours, the difference between the Example and the comparative example was large.

In addition, when cooked using a pressure cooker Example 2 showed a difference of 3 minutes 40 seconds to 36 minutes 13 seconds to 39 minutes 53 seconds, while Comparative Example 2 was 5 minutes 10 seconds to 37 minutes 56 seconds to 43 minutes 06 seconds You can see what it represents.

This result can be seen as a result supporting the fast water absorption rate and gelatinization rate of the above-mentioned embodiment.                     

Immersion time (minutes) 0 30 Comparative Example 3 34 minutes 18 seconds 31 minutes 53 seconds Comparative Example 4 32 minutes 13 seconds 31 minutes 57 seconds

As shown in Table 4, when compared to the cooking time results of the general rice cooker (Example 1, Comparative Example 1) and the pressure cooker (Example 2, Comparative Example 2) of brown rice electric rice cooker (Comparative Example 3) ) Is 34 minutes and 18 seconds (including 15 minutes of moxibustion time) at 0 hours, and shows 52 minutes and 45 seconds (including 20 minutes of moxibustion time) at 0 hours of brown rice of Example 1 described above.

Therefore, the boiling time, which is the time of the luxurious gelatinization, is 19 minutes and 18 seconds for ordinary white rice (Comparative Example 3), and the brown rice of Example 1 is 32 minutes and 45 seconds, so the difference in cooking time is 12 minutes and 33 seconds. Can be seen.

On the contrary, the brown rice of Comparative Example 1 had a boiling time of 39 minutes and 07 seconds in real season except for 20 minutes of moxibustion, and the difference with white rice of Comparative Example 3 showed a difference of 19 minutes and 49 seconds.

Therefore, the brown rice of Example 1 treated by the method of the present invention means that the gelatinization time can be shortened by 7 minutes and 16 seconds compared to the comparative example 1 which is the existing brown rice.

In the case of the pressure cooker, Example 2 shows the brown rice, the brown rice of Comparative Example 2, and the cooking time of the normal rice of Comparative Example 4, respectively, for 39 minutes 53 seconds (including 20 minutes of steaming time), 43. You can see the results for minutes 06 seconds (including 20 minutes of moxibustion time) and 32 minutes 13 seconds (including 15 minutes of moxibustion time).

Therefore, the difference between the actual boiling time of the brown rice of Example 2 and the white rice of Comparative Example 4 treated by the method of the present invention is 2 minutes 40 seconds, and the actual boiling time of the white rice of Comparative Example 2 and Comparative Example 4, which are conventional brown rice, You can see the difference of 5 minutes 53 seconds.

As a result, the difference in cooking time between brown rice of Example 2 and brown rice of Comparative Example 2 is 3 minutes 13 seconds, and the time difference between brown rice of Example 2 and white rice of Comparative Example 4 is 2 minutes 40 seconds. , When cooked in a general electric rice cooker than when using a pressure cooked rice can be seen that the gelatinization time is significantly shortened when cooked with brown rice treated by the method of the present invention.

That is, even when the pressure cooker is not used, the time required for cooking can be drastically reduced.

Sensory evaluation

Sensory evaluation is a method of evaluating human vision, sense of smell, taste, etc., and it is one of the methods that can identify the minute difference in the quality of food than any test method by using human sense.

When explaining the step-by-step method for performing the sensory test in detail, in order to produce the brown rice and white rice for the sensory test, 800g of each sample is collected and treated with the cooking method mentioned above, then general rice cooker and pressure cooker Got brown rice and white rice for about.

Each sample was cooled three times at 5 minute intervals, and then placed in a fixed amount in a bowl and presented to the sensory personnel.

There were 30 sensory test personnel. To eliminate bias against the test specimens, samples with random three-digit numbers were provided and the order of presentation was also randomized to minimize errors.

The test items were appearance, aroma, taste, texture, and overall quality of each sample, and the quality level was measured using a 9 item scale.

Sensory quality evaluation is shown in the following Table 5, 6, 7, 8, 9 and 10 the average value was repeated three times.

Exterior Immersion time (hours) 0 One 2 3 4 5 6 electric rice cooker Example 1 6.50 6.52 6.49 6.58 6.59 6.67 6.62 Comparative Example 1 5.42 5.56 5.78 6.00 6.42 6.38 6.44 Pressure cooker Example 2 6.71 6.81 6.83 6.84 6.82 6.77 6.85 Comparative Example 2 6.50 6.52 6.55 6.54 6.56 6.58 6.60

The quality of the appearance of the rice is expressed as a result of the quality evaluation of the gloss and color of the surface of the rice.

As shown in Table 5, in the case of cooking with a general electric rice cooker Example 1 shows a markedly high score as a result of the quality evaluation of the appearance compared to Comparative Example 1. In particular, the shorter the immersion time, the greater the quality difference. In the case of a pressure cooker, it can also be seen that Example 2 has a high quality evaluation overall as a result of comparison between Example 2 and Comparative Example 2. However, if you look at the results of the general rice cooker (Example 1) and the pressure cooker (Example 2) of the embodiment it can be seen that the quality of the appearance of the pressure cooker (Example 2) than the general rice cooker (Example 1).                     

incense Immersion time (hours) 0 One 2 3 4 5 6 electric rice cooker Example 1 6.50 6.52 6.49 6.38 6.48 6.47 6.52 Comparative Example 1 5.00 5.25 5.50 5.77 6.02 6.10 6.21 Pressure cooker Example 2 6.71 6.81 6.83 6.84 6.82 6.77 6.85 Comparative Example 2 6.49 6.53 6.48 6.71 6.72 6.73 6.75

As shown in Table 6, in the case of the electric rice cooker (Example 1) and the pressure cooker (Example 2), the Example shows a high quality, the results of comparison with the comparative example for each cooking condition pressure cooker (Comparative Example 2) Rather, the less the immersion time in the electric rice cooker (Comparative Example 1) than the comparative example, the embodiment shows a relatively high quality, the overall pressure cooker (Example 2, Comparative Example 2) is the electric rice cooker (Example 1, comparison Compared with Example 1, it shows higher quality of fragrance

Organization Immersion time (hours) 0 One 2 3 4 5 6 electric rice cooker Example 1 6.55 6.57 6.58 6.56 6.51 6.53 6.58 Comparative Example 1 5.21 5.34 5.47 5.80 6.00 6.29 6.33 Pressure cooker Example 2 6.71 6.69 6.74 6.75 6.69 6.71 6.77 Comparative Example 2 6.40 6.42 6.47 6.54 6.52 6.58 6.57

In general, the texture of the rice is made as a comprehensive evaluation of the quality of the rice inherent texture, such as the hardness of the rice, cohesiveness of the grain, adhesion, elasticity.

In brown rice, based on the evaluation of the basic texture of the rice, the higher the quality of rice, the less the disadvantages that fiber has to chew when eating brown rice and digestion only requires long chewing.

As shown in Table 7, Examples 1 and 2 according to electric rice cookers (Example 1, Comparative Example 1) and pressure cookers (Example 2, Comparative Example 2) is generally higher quality than Comparative Examples 1 and 2 Values are shown, and in the case of pressure cookers (Example 2, Comparative Example 2) shows the overall high quality value regardless of the immersion time, while in the case of electric rice cookers (Example 1, Comparative Example 1) It can be seen that Example 1 exhibits a significantly higher quality value in a smaller difference between the quality values of Example 1 and Comparative Example 1.

flavor Immersion time (hours) 0 One 2 3 4 5 6 electric rice cooker Example 1 6.35 6.32 6.29 6.40 6.42 6.47 6.48 Comparative Example 1 5.18 5.34 5.47 5.90 6.08 6.17 6.12 Pressure cooker Example 2 6.55 6.52 6.49 6.53 6.56 6.51 6.55 Comparative Example 2 6.10 6.15 6.37 6.39 6.42 6.46 6.43

The quality of the taste of rice does not have any smell other than rice, but it has a high quality evaluation to have the taste and sweetness peculiar to rice.

As shown in Table 8, when the results of the taste of Examples 1 and 2 and Comparative Examples 1 and 2, the electric rice cooker (Example 1, Comparative Example 1) and the pressure cooker (Example 2, Comparative Example 2) Examples 1 and 2 generally show higher quality values compared to Comparative Examples 1 and 2, which are similar to other quality values (exterior, fragrance, texture) mentioned above in the same manner as the rice cooker (Example 1, Comparative Example 1). In the case of), the less the immersion time than the pressure cooker (Example 2, Comparative Example 2) it can be seen that Example 1 shows a high quality value with a large difference in the quality value.

Overall quality Immersion time (hours) 0 One 2 3 4 5 6 electric rice cooker Example 1 6.39 6.37 6.40 6.42 6.46 6.50 6.54 Comparative Example 1 5.28 5.37 5.45 5.88 6.04 6.06 6.11 Pressure cooker Example 2 6.58 6.57 6.60 6.58 6.55 6.54 6.59 Comparative Example 2 6.02 6.12 6.21 6.31 6.32 6.41 6.43

The evaluation of the overall quality of the rice is the result of the sum of the evaluations of all the quality values of appearance, aroma, texture and taste.

As shown in Table 9, the overall quality evaluation results of the brown rice rice is similar to the trend of the results of the quality evaluation value of the appearance, aroma, texture, taste of brown rice (see Example 1, Comparative Example 1) ) And the pressure cookers (Example 2, Comparative Example 2), the overall Example 1, 2 shows a higher quality evaluation value than Comparative Examples 1, 2, and the pressure cookers (Example 2, Comparative Example 2) The less the immersion time in the general rice cooker (Example 1, Comparative Example 1) than the cooking conditions showed a quality evaluation value that Example 1 shows a higher effect.

Therefore, it can be seen that the samples of Examples 1 and 2 show high quality evaluation values in appearance, aroma, texture, taste and overall quality as well as cooking time of brown rice.

         Treatment condition inspection item Comparative Example 3 Comparative Example 4 0 hours immersion 0.5 hours soaking 0 hours immersion 0.5 hours soaking Appearance quality 6.91 6.97 7.01 7.15 Incense quality 6.78 6.85 6.89 6.92 Quality of organization 6.58 6.65 6.82 6.85 Quality of taste 6.62 6.73 6.81 6.89 Overall quality 6.83 6.87 6.93 7.01

Table 10 shows the same sensory test in order to obtain the same result as the sensory test result of brown rice after the rice was cooked under the cooking conditions of electric rice cooker (comparative example 3) and pressure cooker (comparative example 4). Obtained results.

The results were not carried out by randomizing the samples of brown rice and white rice at a time, but only the taste of rice cooked separately according to the cooking conditions and the sensory test.

Therefore, the above results cannot be compared to the same level as the sensory test for cooking conditions of brown rice, but when looking at the quality evaluation value of each item (appearance, aroma, texture, taste, overall quality) of white rice as an absolute experimental value, It shows a higher quality evaluation value than brown rice.

However, considering the uncomfortable cooking of brown rice and the deterioration of the sensory quality of brown rice with cooking time, Tables 5, 6, 7, 8, and 9 presented above use the same cooking method as white rice. As a result of sensory evaluation, it was judged that the sensory quality of brown rice was close to the quality level of white rice.

While preferred embodiments of the invention have been described, the invention may employ various changes, modifications, and equivalents. It is clear that the present invention can be applied in the same manner by appropriately modifying the above embodiments. Accordingly, the above description does not limit the scope of the invention as defined by the limitations of the following claims.

The cooking method of brown rice prepared by the above method is the same as that of white rice, and compared with ordinary brown rice, not only shortening 5-7 hours required for washing and soaking, but also softening the cracked rice layer, which makes cooking conditions difficult, in a rice cooker or general Cooking tools can be cooked, and the taste is also soft and tasteful.

As described above, the cooked brown rice easy to cook according to the present invention and its processing method minimizes the loss of nutrients of brown rice, and brown rice that can easily cook brown rice with good taste even under the cooking conditions of white rice. There is an effect that can be produced.

Claims (6)

1) Semi-process of selecting raw rice from the milling line and then semi-finishing with semi-apparatus without dipping; 2) a dehydration step of dehydrating the brown rice semi-semi from the step 1) using a dehydration device; 3) a softening step of irradiating 950-1,270 MHz microwave for 20-40 seconds to the dehydrated brown rice in step 2) to infiltrate moisture on the surface of brown rice into brown rice; And 4) A method for producing washed rice comprising the drying step of drying the brown rice softened in the step 3) in a dryer. The method of claim 1, wherein the dehydration step is to dehydrate so that the moisture content of brown rice is maintained at 20 to 25%. delete The method of claim 1, wherein the drying step is a direct and indirect drying method and the drying temperature is 45 ~ 50 ℃, the drying air blowing method of washing brown rice characterized in that 5 ~ 6 m / s. The method of claim 1, wherein the final moisture content of the brown rice after the drying step is 18 to 20%. Washed brown rice, characterized in that prepared by the method of claim 1 or 2 or 4 or 5.