KR20030043495A - Manufactural method of the germinate-unpolished rice - Google Patents

Abstract

PURPOSE: A method of preparing a germinated brown rice is provided to make the unpolished brown rice product bear rich taste and nutritional contents, and to increase the consumption of rice by developing the rice product as a health food. CONSTITUTION: In a method of preparing a germinated brown rice, rice seeds are settled in water, and sorted. The sorted rice seeds are settled in the water of 10 deg.C for 10 days, or in the water of 20 deg.C for 5 days. Then, the sleeping state of the rice seeds is broken by applying a temperature impact to the seeds at 55 deg.C for 5 minutes. The moisture content is removed from the rice seeds, and allowed to stand in a germination room, where the temperature is kept to be 20-30 deg.C with an humidity of 80-95%, for 7-10 hours to germinate the rice seeds by 0.3-0.5mm. The germinated rice seeds are cleaned in fresh water two or three times to remove the waste material thereof. The rice seeds are dried, and processed by way of the usual brown rice processing. The processed rice is finally packaged.

Description

Manufacturing method of germinated brown rice {Manufactural method of the germinate-unpolished rice}

The present invention relates to germinated brown rice, germination in the rice seed state without germinating in the brown rice state, the smell and microorganisms generated by the metabolic action of the germination step is absorbed into the pores of the bristles and trademark skin and subcutaneous fibrous tissue of chaff It is related to germinated brown rice, which is characterized by removing most of the odor and removing the chaff in the milling process, to remove unpleasant odors such as grilling.

First of all, the Doosan World Encyclopedia is summarized and quoted as follows: "Brown rice is dried and threshed after harvesting rice.

Therefore, brown rice has better shelf life than white rice, has less harm to insects and microorganisms, and there is no loss of nutrients due to whitening. Therefore, brown rice is richer in fat, protein, vitamin B1 and B2, and there is no decrease in processing amount. . "

Therefore, in recent years, a variety of foods, nutritional value, diet, such as health orientation, such as the advocate of brown rice, but the taste is better than white rice, nutrients are not digested and absorbed enough, it has not been spread because of difficulty in cooking.

The reason why brown rice is not digested and absorbed is not simply because the shell is hard, but because phytic acid exists to protect brown rice's life-producing substances.When brown rice sprouts, it germinates, it turns to ingoinositol, which causes digestive problems. Since it does not cause digestion better than white rice, new ingredients such as vitamins, amino acids and enzymes are produced in the germination process, which enhances natural healing power and washes out toxins in the adult disease and body.

However, in the production of germinated brown rice, as conventional germinated brown rice directly germinated to produce germinated brown rice, it is easily invaded by microorganisms during the germination process, and odors are generated inside and outside of greasy metabolite. If you wash it with water, the smell does not go away, and even when cooked, the smell remains intact.

In order to produce germinated brown rice without odor, complex processes and large-scale facilities are required, and there is a disadvantage that the quality of the product is remarkably deteriorated, such as color change of products and brown rice crushing, gloss, and cracking, even during drying for long term preservation.

Therefore, the present invention has been made to solve the above problems, without the need for complicated processes and large-scale equipment, without the unpleasant smell, such as burning, long-term storage and timely delivery can be supplied, and the color of the product is small Its purpose is to produce and process germinated brown rice that is soft and easy to digest, such as rice with its unique flavor, rich nutrients and germinated brown rice, without crushing or breaking eggs.

Figure 1: Exploded View of Rice Seed

Figure 2: Front View of Rice Seed

3: Left side view of rice seed

4th: Right side view of rice seed

Figure 5: Detailed cross-sectional view of the rice husk

<Description of the symbols for the main parts of the drawings>

1. Brown Rice 2. Sauce

3. pear 4. chaff

5. Goodwill 6. Goodwill

7. A few touches

10. Bristles 11. Trademark

12. Subcutaneous fibrous tissue 13. Milk tissue

14. Subcutaneous 15. Flow

16. Pore

In the present invention, in the production of germinated brown rice, germination in the rice seed state without germination in the brown rice state, and the smell and microorganisms generated by the metabolic action of the germination step is absorbed into the pores of the bristles and epidermis and subcutaneous fibrous tissue of rice hulls and dried. It is related to germinated brown rice, which is characterized in that it removes most of the odor at the stage and removes the chaff in the pottery process to remove unpleasant odors such as grilling.

More specifically, rice seed is selected by sedimentation in brine having a specific gravity of about 1.10, and the selected rice seed is immersed in water at or about 10 ° C. for 10 days, or 5 days in water at or about 20 ° C., and then Applying a temperature shock for 5 minutes at a temperature of about 55 ℃ to break the dormant state of rice seed, after draining the water is maintained for 20 ~ 30 ℃ Celsius 7 ~ 10 hours in the germination room is always maintained at 80 ~ 95% humidity After left to germinate 0.3 ~ 0.5㎜, wash the rice seed 2 to 3 times in clear water to completely remove the metabolite, or break the dormant state of rice seed after 20 ~ 35 ℃ in hot water immersion (浸漬) state After germination and washing, the temperature is sequentially increased from the natural wind, and the moisture content is dried around 16% in a drying room where the temperature is maintained at about 60 ° C. end It is a method of manufacturing germinated brown rice, which is produced by an empty process.

First of all, in the Doosan World Encyclopedia, the contents of rice form and growth are summarized. Paddy seed is composed of brown rice and its surrounding shell, or chaff, and brown rice is mainly composed of pear and pear milk. It is enclosed, and the chaff consists of a small shell, a large shell, and a base shell.

Paddy seeds have a dormant condition that does not germinate for a certain period in a natural state even after fully maturation. This dormancy period varies greatly depending on the variety, and is affected by temperature, humidity, and sunshine during the ripening period.

The dormant seed is sprouted when given proper temperature, moisture and oxygen. The germination temperature is 30-34 ℃, the minimum temperature is 8-13 ℃, and the maximum temperature is 40-44 ℃.

In the state of sufficient moisture, the seeds absorb moisture until the moisture content of the rice seed is 25 to 35%, and then various metabolic reactions occur inside the seeds, followed by leaf or root herb. ) Comes out through the seed and chaff, which is called germination.

In the present invention to break the dormant state of rice seed and supply sufficient moisture to germinate at an appropriate temperature, the chaff surrounding the brown rice acts as a deodorizing absorption and buffer, the chaff absorbs the odor generated in the metabolic process of the germination process, It is related to germinated brown rice which has no smell by drying and removing chaff in the milling process.

The manufacturing and processing process thereof will be described in detail as follows.

(Step 1: Rice Seed Selection Step)

Paddy seed, which is a common rice seed, is precipitated in brine having a specific gravity of about 1.10, and is removed by sorting by eliminating the lumps that rise while stirring.

(2nd process: dormant breakthrough process)

Soybean seed selected in the first process is immersed in water around 10 ° C for 10 days, or 5 days in water around 20 ° C to dissolve the germination inhibitors (such as abzicinic acid), and the temperature is kept at 55 ° C for 5 minutes. A shock is applied to break the dormant state of the rice seeds.

At this time, the rice seed is sufficiently inflated with water, the water passes through the rice hull and the whistle layer, and the swelling is expanded to about 1.5 times the size of the first process and the water content reaches about 30%.

(3rd process: germination process)

After harvesting the rice seed after the second process, 20 to 30 degrees Celsius is maintained and the germination is left for 7 to 10 hours in the germination room where the humidity of 80 to 95% is always maintained.

Alternatively, it can germinate even in a hot water immersion state of 20 ~ 35 ℃, because it does not require much oxygen in the germination stage of rice seed.

During the germination process, metabolism is generated by metabolism, and the pores of the rice hull on the surface of the rice hull, and the pores of the epidermis and subcutaneous fibrous tissue that surround the brown rice smell the odor generated from the secretion. As it acts as an absorbent to remove odors and to act as a buffer from microorganisms to prevent rotting.

The degree of germination is preferably 0.2 to 1.5 mm, even more preferably 0.3 to 0.5 mm, and the germination state is moderate, and the germination is low, the odorless, tasty, and soft germinated brown rice is provided in the process. .

(4th process: washing process)

After washing the rice seed after the third step 2 to 3 times in clear water, the metabolite on the chaff and herbaceous leaf or root herb is completely removed.

(5th process: drying process)

Dab seeds, which have been washed in the fourth process, are immediately drained and dried until the water content is about 17 to 14% in a drying room where the temperature is sequentially increased from the natural wind to maintain the temperature of about 45 ° C.

The temperature of the drying room is dried by drying the water sufficiently with natural wind and gradually raising the temperature.However, high temperature drying and rapid drying cause the brown rice to be easily broken and the fineness such as chromaticity falls significantly. Care should be taken in temperature control of the drying room not to exceed 45 ° C.

Preferably, the moisture content of 15.5 to 16%, which is rich in taste and taste of rice, is suitable, and when it is lower than it, the time to soak it in water is long and not soft, and when it is longer, it is disadvantageous for long-term storage. .

After drying, most of the odors caused by the unpleasant germination process, such as grilling, are removed, and the size and shape of the rice seed is normal size and shape in addition to the fact that the part of the pear is slightly protruded and darkened in the ordinary rice seed such as the first step of the first process. There is no difference in color.

(Step 6: Milling Process)

Germinated brown rice is produced by passing the dried germinated rice seed which passed the 5th process to the normal amount as a necessary amount.

(7th process: packaging process)

The final product is packaged in ordinary white rice paper or shipped, or vacuum packaged to ensure no deterioration even if the shelf life is long.

In another method, the germinated brown rice is mixed with ordinary white rice or white rice and mixed grains, and packaged and shipped as described above.

As described above, the present invention is richer in fat, protein, vitamin B1 and B2 than white rice, and has the advantage of brown rice which does not reduce the amount due to processing, and the nutrients are sufficiently digested and absorbed and cooked while having a good taste. Easy germinated brown rice made easy to use.

It does not require complicated processes and large-scale facilities, and it uses the germination, dryer, and pottery spread in farmhouses, without the unpleasant odors such as grilling, and it is as soft as the rice of germinated brown rice with the unique flavor and rich nutrients of brown rice. Long-term preservation and timely delivery of germinated brown rice, which has good digestion, is possible.

In addition, recent demand for rice has been presented as a product that satisfies the needs of health, such as diversification of food, nutritional value, and diet.

Claims (6)

In the preparation of germinated brown rice, it is produced in the above sequential steps of precipitation, germination, washing, drying, milling and packing in the rice seed state without germination in brown rice, and odor generated during metabolic process of germination. Germinated brown rice produced by absorbing microorganisms into the pores of rice husk bristles, trademark epidermis and subcutaneous fibrous tissue, removing most of the odor in the drying step and removing the chaff during the milling process, and removing unpleasant odors such as grilling. Manufacturing Process In the preparation of germinated brown rice, it is produced in the above sequential steps of precipitation, germination, washing, drying, milling and packing in the rice seed state without germination in brown rice, and odor generated during metabolic process of germination. And microorganisms are absorbed into the pores of rice husk bristles, trademark epidermis and subcutaneous fibrous tissue, remove most of the odor in the drying step and remove the chaff in the milling process to remove unpleasant odors such as grilling. Germinated brown rice In the preparation of germinated brown rice, the step of sedimentation by precipitation of rice seed in water, The selected Pt seed was precipitated for 10 days in water around 10 ° C., or 5 days at water around 20 ° C., and then subjected to a temperature shock at a temperature around 55 ° C. for 5 minutes to break the dormant state of Pb seed. step, After subtracting the water of the dormant broke the dormant state, the step of germinating 0.3 ~ 0.5 mm by leaving the germination chamber in which the humidity of 80 ~ 95% is always maintained while maintaining 20 ~ 30 ℃ Celsius, Washing the germinated rice seed 2 to 3 times in clear water to remove metabolite and drain the water, In the drying chamber where the temperature is sequentially increased from the natural wind and the temperature is maintained at about 45 ° C, the moisture content is dried to around 15.5 to 16% and stored, and then the germinated brown rice is processed by the conventional brown rice processing process as necessary. , Packing the processed germinated brown rice Germinated brown rice manufacturing processing method characterized in that the above-mentioned steps are manufactured in a sequential step. In the preparation of germinated brown rice, the step of sedimentation by precipitation of rice seed in water, The selected Pt seed was precipitated for 10 days in water around 10 ° C., or 5 days at water around 20 ° C., and then subjected to a temperature shock at a temperature around 55 ° C. for 5 minutes to break the dormant state of Pb seed. step, After subtracting the water of the dormant broke the dormant state, the step of germinating 0.3 ~ 0.5 mm by leaving the germination chamber in which the humidity of 80 ~ 95% is always maintained while maintaining 20 ~ 30 ℃ Celsius, Washing the germinated rice seed 2 to 3 times in clear water to remove metabolite and drain the water, In the drying chamber where the temperature is sequentially increased from the natural wind and the temperature is maintained at about 45 ° C, the moisture content is dried to around 15.5 to 16% and stored, and then the germinated brown rice is processed by the conventional brown rice processing process as necessary. , Packing the processed germinated brown rice Germinated brown rice manufactured and processed by the manufacturing method, characterized in that the manufacturing process in the above-described steps sequentially. The germinated brown rice mixture according to claim 2, wherein the prepared germinated brown rice and white rice or the prepared germinated brown rice and white rice and a mixed grain mixture are mixed and packaged at a predetermined ratio. The germinated brown rice mixture powder according to claim 2 to 4, wherein the prepared germinated brown rice and white rice or the prepared processed germinated brown rice and white rice and mixed grains are mixed and crushed and packaged at a predetermined ratio.