KR20030035289A - The method of forming the hole and the coating of savor and color on the brown rice - Google Patents

Abstract

PURPOSE: Provided is a method for coating brown rice with color and flavor by permeating a herbal solution and forming holes thereon by coating the brown rice with waterproof and adhesive material, then eluting the permeated solution by high-frequency heat. Therefore, the brown rice with many holes allows moisture to be easily permeated thereinto during cooking. CONSTITUTION: A method for forming holes on brown rice comprises the steps of: soaking brown rice in burned rice straw water and then in a Schizandrae Fructus extract; soaking the brown rice in a herbal extract(Carthamus Tinctorius L., Panax ginseng) and then applying high pressure at 63deg.C to make its moisture content 30 to 35%; adding 2% by weight of Amorphophallus Konjac to a herbal extract, heating for 3hr or more and soaking the brown rice in the extract; drying the brown rice in a hot blast at 40 to 50deg.C; heating the brown rice in a high-frequency drier to form holes on a rice bran layer when the extracts permeated into its embryo layer(3) is eluted by high-frequency heat.

Description

Method for forming the hole and the coating of savor and color on the brown rice}

The present invention is a method of forming a hole when water is released by high frequency heat by applying the waterproof, adhesive, coating layer to the brown rice.

In general, Korean Patent Publication No. 91-7319 discloses a method for preparing brown rice, which is easy to cook. This is because the rice bran layer is not easily cracked with temperature, so there is a problem in achieving the performance and a disadvantage in degrading the taste.

In order to solve the problems described above, the present invention adds a color fragrance to the waterproof and adhesive materials to coat the brown rice, so that the insect repellent and storage deterioration are also compensated for, and moisture penetration by pores during cooking is easy, such as white rice. It is to provide a brown rice manufacturing method that can be cooked.

(A) is a schematic cross-sectional view schematically showing the internal structure of brown rice

Figure (b) is a schematic cross-sectional view schematically showing the outermost layer of brown rice completed

<Code Description of Main Parts of Drawing>

1: embryo (seed) 2: rice bran

3: oil layer (white rice layer) 4: diaphragm

5: coating layer 6: crack

(1) washing and softening of rice bran layers

Soaking brown rice in weak lye (water filtered by burning crests) and immersion in Schizandrae extract, thus forming neutralizing and painting as a mordant and forming intermediate roles in flavoring brown rice

(2) Formation of infiltration water in brown rice

Process of making brown rice in herbal medicine (safflower, ginseng extract) and applying high pressure at water temperature of 63 ℃ to make water content 30% ~ 35%

(3) film formation process

Old Testament to Herb Extraction Adding 2% to quench the brown rice in (2) in the melted for 3 hours or more to form a film

(4) Drying step in close contact with the coating layer and the rice bran layer

Process of adhering the film to rice bran layer by stirring heat blowing (40 ℃ ~ 50 ℃)

(5) ball formation process

Put the brown rice into the high frequency heat dryer in the outer surface dried (4) and apply heat so that the water contained in the oil drainage layer penetrates the rice bran layer and the waterproofing layer to form a hole.

(6) Storage and drying stage

Drying brown rice to 13% to 15% water content

The rice bran layer coating reduces the inconvenience of cooking due to the variety of colors and flavors and the formation of pores, and has the effect of doubling the choice of rice stock.

Claims (1)

Waterproof, adhesive material on brown rice bran layer Manufacturing method of forming a hole in the rice bran layer when the drainage layer penetrated water is eluted by high frequency heat by coating the additive solution).