TH12935U - Production process of sprouted brown rice crackers. - Google Patents

Abstract

This new application proposes an improved production process for sprouted brown rice crackers based on this invention. The process involves four main steps: soaking sprouted brown rice in water for one hour, cooking it at a ratio of sprouted brown rice to water of 1:2.5 by weight, forming the cooked rice into sheets 2-3 millimeters thick and 5 centimeters in diameter, and drying them in a hot air oven at 50-60 degrees Celsius for 3-5 hours. If a hot air oven is unavailable, sun-drying at 35-45 degrees Celsius for two days yields raw sprouted brown rice crackers. These are then fried until puffed and crispy, resulting in an unflavored sprouted brown rice cracker product, which can be further processed into various flavored versions. Because this is a novel product not yet commercially produced and has a simple production process, it can be scaled up for industrial-scale production.

Claims (3)

Revised 21/11/2016 1. The production process for sprouted brown rice crackers involves the following steps: - Soaking: Cleaned sprouted brown rice (Jasmine Rice 105 variety) is soaked in clean water for 1 hour to allow the sprouted rice grains to absorb sufficient water. - Cooking: The sprouted brown rice is cooked using a ratio of sprouted brown rice to water of 1:2.5 by weight. - Shaping: The cooked sprouted brown rice is coarsely ground to break the grains, then rolled into sheets 2-3 millimeters thick. A mold is then used to press the sheets into circles with a diameter of 5 centimeters. - Drying: The resulting rice sheets are dried in a hot air oven at 50-60 degrees Celsius for 3-5 hours. The raw rice crackers are then removed from the oven. If a hot air oven is unavailable, the rice crackers can be sun-dried at 35-45 degrees Celsius for 2 days. ------------------------------------- New Request (Revised): 1. Production process for sprouted brown rice crackers The process is as follows: - Soaking: Soak cleaned, sprouted brown rice (Jasmine rice variety 105) in clean water for 1 hour to allow the grains to absorb sufficient water. - Cooking: Cook the sprouted brown rice using a ratio of sprouted brown rice to water of 1:2.5 by weight. - Shaping: Coarsely grind the cooked sprouted brown rice to break the grains, then roll it into sheets 2-3 millimeters thick. Use a mold to press the rice sheets into circles with a diameter of 5 centimeters. - Drying: Dry the rice sheets in a hot air oven at 50-60 degrees Celsius for 3-5 hours. Then remove the raw rice crackers from the oven. If a hot air oven is not available, the rice crackers can be sun-dried at 35-45 degrees Celsius for 2 days. 2. The production process of sprouted brown rice crackers, as per claim 1, where sprouted brown rice from non-Jasmine rice varieties can be selected from sprouted brown rice from other non-Jasmine rice varieties. 3. Rice cracker products made from sprouted brown rice using the process described in Patent 1.