KR20020081577A - A wrapped boiled unhulled rice and the process of cooking unhulled rice - Google Patents

Abstract

PURPOSE: A process of preparing cooked brown rice is provided by cooking rice bran and rice embryo-buds generated during rice polish with polished rice immediately after the rice polish and then packing. Whereby, the cooked rice is soft like polished cooked rice while simultaneously containing unpolished rice nutrients. CONSTITUTION: Rice is milled into polished rice and rice bran containing rice embryo-buds. The polished and rice bran containing the rice embryo-buds are mixed in a ratio of 1:0.5 to 3 immediately after the milling and then cooked.

Description

A wrapped boiled unhulled rice and the process of cooking unhulled rice}

The present invention relates to a method of manufacturing a packaged brown rice and a packaged brown rice with nutrition of brown rice and maintaining the taste of rice, and more specifically, in the process of turning brown rice, which is a 1-minute sea bream stripped rice husk from rice, to white rice. The present invention relates to a packaged brown rice with a nutritious taste of rice and a taste of white rice packed with rice bran and rice flakes, which are immediately cooked together with white rice.

To make rice look good and look good, the process of slicing the rice husk and rice bran layers is called jeongjeong, and the rice hulled only 1 minute is called brown rice, and if you chop rice bran layer 9 times from brown rice, it becomes 10 minutes. The mill does not simply chop rice, but discards high quality fiber and nutrients.

Brown rice is cooked and eaten by the fiber in the epidermis of brown rice, and the taste of rice is rough. White rice with preference is preferred, and products are packaged so that they can be simply enjoyed in busy modern life.

However, as the research reports that modern diseases are caused by deficiency of various vitamins and minerals, ingestion of white rice has the risk of exposure to modern diseases, and brown rice has more fat than white rice, especially vitamin B1, B2, niacin, etc. Despite the fact that minerals such as vitamins, calcium, and iron are more than white rice, white rice rice cooked with white rice is dominated by simple visual appearance and taste. It is driving.

An object of the present invention is to solve the problems of white rice packaging rice as described above, as a manufacturing method of the packaged brown rice and the brown rice used for this, the nutrients of brown rice and the soft rice taste of white rice at the same time as white rice The present invention provides a method for producing a packaged brown rice, which is prepared by processing rice bran and rice snow together with white rice.

Hereinafter, the method of making the brown rice of the present invention will be described in that order, it will be described with respect to the packaged brown rice wrapped packaging brown rice made thereby.

In the manufacture of packaged brown rice, the first step of selecting the brown rice which is one minute sea bream of good quality, the second step of cutting the brown rice into white rice and separating the white rice, rice bran and rice snow generated during the milling process, Immediately after the third step of cooking rice with the white rice, rice bran and rice eyes, and the fourth step of putting the cooked rice in a certain container in a container according to the general packaging process, and then moistened and cooled. .

In detail, the first step is to select brown rice, which is a fine one minute sea bream, and it is important to select an accurate one minute raw rice. In other words, brown rice is a 1-minute sea bream stripped only from rice husk and refers to a live raw rice that sprouts when sprinkled on the mother plate.If it is incorrectly selected as 2 or 3 minutes, it will not sprout. Should be selected. Therefore, the selection is important to take advantage of the rich nutrients in brown rice, and only rice husk should be peeled off when rice is directly applied.

In the second step, the brown rice is polished with white rice and the rice bran and the rice snow are separated, the brown rice selected in the first step is polished with the white rice, and the rice bran and the rice snow generated during the milling process are separated. Therefore, in the second step, the brown rice is cut into white rice which is 10 minutes through 2 minutes and 3 minutes, and by-products of rice bran and rice snow are produced, which are collected separately by type. At this stage, rice bran and rice flakes are formed into powder with a certain particle size.

The third step is to cook rice with the white rice, rice bran and rice snow immediately after the cutting, and the white rice is the main ingredient to give the rice a soft taste, and the rice bran and rice snow generated in the process of turning into the white rice together. Since the rice is mixed, the nutrients of brown rice will coexist with the white rice as it is, allowing you to eat rich nutrition. Therefore, vitamins and minerals that are lacking in white rice cooked by modern people can be ingested, so that they can enjoy the nutrition of brown rice with white rice flavor.

In this stage, the rice should be cooked with white rice, rice bran and rice eyes immediately after the cutting, so that no nutrients are lost. In other words, the rice bran and rice snow separated by the cutting process has an oil component, which starts to be rancid immediately after separation, causing loss of nutrients and rice bran and rice snow, which do not mix well even when cooked. As soon as rice bran and rice flakes are separated, rice is cooked immediately, and rice and rice bran and rice flakes are not separated, but the nutrients of brown rice are mixed evenly, and the rice taste can be cooked as white rice.

In addition, the mixing ratio of rice bran including white rice and rice flakes may be 1: 0.5, 1: 1, 1: 2, 1: 3, etc., and the ratio is produced when 100 g of white rice is 1, and the white rice is 100 g. The amount of rice bran including the rice flakes is represented as 1.

Also, instead of cooking with rice at this stage, porridge can be eaten, which is brown rice porridge made with white rice, rice bran and rice snow. The mixing ratio at this time is also the same as the case of cooking with rice as above.

The fourth step is a step of steaming and cooling after putting the cooked rice in a predetermined container in a container according to a general packaging process, a conventional method is used.

In the third step, it is natural that it can be replaced with a bottle or a can.

As described above, the present invention contains the nutrition of brown rice as it is, and the rice taste is softened like white rice, so that vitamins and minerals, etc., lacked in the diet of modern people can be ingested as a convenient meal, thereby contributing to the improvement of national health.

Claims (2)

A first step of selecting brown rice, which is a good quality 1 minute sea bream, a second step of separating the brown rice, rice bran and rice snow from the process of milling the brown rice with white rice, and rice bran including the white rice and rice snow just after milling Method of producing a brown rice rice packaging characterized in that the third step of making rice by mixing in a ratio of 1: 0.5 to 3. A packaged brown rice cooked in a container with brown rice cooked by mixing brown rice and rice bran, which are obtained by milling brown rice, at a ratio of 1: 0.5-3.