TH17875U - The process of producing tea powder from rice bran. - Google Patents

Abstract

------14/05/2020------(OCR) Page 1 of 1 Summary of Invention The process of producing tea powder from rice bran involves the following steps: A. Milling unmilled rice into brown rice, then polishing the brown rice into hand-milled rice, resulting in rice bran. B. Roasting the rice bran obtained from step A, ensuring thorough heating to remove moisture and enhance its aroma. C. Air-drying the roasted rice bran to dissipate heat. Afterward, sieving it using coarse and fine sieves to obtain ready-to-drink rice bran tea powder. ------------ ------09/01/2018------(OCR) Page 1 of 1 Summary of Invention The process of producing tea powder from rice bran involves the following steps: A. Milling unmilled rice into brown rice, then polishing the brown rice into hand-milled rice, resulting in rice bran. B. Roasting the rice bran obtained from step 1, ensuring thorough heating to remove moisture and enhance its aroma. C. Air-drying the roasted rice bran to dissipate heat. Afterward, sieving it using coarse and fine sieves to obtain ready-to-drink rice bran tea powder. To obtain ready-to-drink rice bran tea: ------------ Edited 8/12/2016 The production process of rice bran tea involves the following steps: 1. Mill the unmilled rice into brown rice, then polish the brown rice into hand-milled rice, removing 30% of the outer layer. This will yield rice bran. 2. Roast the rice bran obtained from step 1 by hand, stirring constantly to ensure even heating. Use a consistent heat of 90-120 degrees Celsius for 50-60 minutes to remove moisture and enhance the aroma. 3. After roasting, air-dry the rice bran. Then sieve it using coarse and fine sieves to obtain ready-to-drink rice bran tea powder. 4. Brew the ready-to-drink rice bran tea powder using a coffee maker, adding 200-250 ml of water. This will produce fragrant rice bran tea with high nutritional value. -------------------- Rice bran tea can be made from the bran of all types of brown rice. The production process is as follows: 1. Mill the unmilled rice into brown rice, then polish the brown rice into hand-milled rice. 1. Remove approximately 30% of the outer skin from the brown rice to obtain rice bran. 2. Roast the rice bran by hand, stirring constantly to ensure even heating. Maintain a consistent temperature of 90-120 degrees Celsius for approximately 50-60 minutes to remove moisture and enhance the aroma. 3. Allow the roasted rice bran to cool. Then, sieve it through coarse and fine sieves to obtain ready-to-drink rice bran tea powder. 4. Brew the rice bran tea powder using a coffee maker, adding approximately 200-250 ml of water. This will produce a fragrant and nutritious rice bran tea.

Claims (2)

------14/05/2020------(OCR) Page 1 of 1 Claims 1. The process for producing rice bran tea powder involves the following steps: a. Milling unmilled rice into brown rice, then polishing the brown rice into hand-milled rice, removing 30% of the outer layer to obtain rice bran. b. Roasting the rice bran obtained from step a by hand, stirring constantly to ensure even heating at a consistent temperature of 90-120 degrees Celsius for 50-60 minutes to remove moisture and enhance the aroma. c. Air-drying the roasted rice bran to dissipate heat, then sieving it through coarse and fine sieves to obtain ready-to-drink rice bran tea powder. 2. The rice bran used in the production of rice bran tea powder, as per claim 1, is selected from Jasmine rice (black variety), Sang Yod rice, Sinlek rice, black glutinous rice, Riceberry rice, and red Jasmine rice. And Jasmine Rice ------------ ------09/01/2018------(OCR) Page 1 of 1 page Claims 1. The process of producing rice bran tea involves the following steps: a. Milling the unmilled rice into brown rice, then polishing the brown rice to obtain hand-milled rice, removing 30% of the outer layer. b. The rice bran from step 1 is then hand-roasted, stirring constantly to ensure even heating. A consistent heat of 90-120 degrees Celsius is applied for 50-60 minutes to remove moisture and enhance the aroma. c. The roasted rice bran is then air-dried to dissipate heat. Afterward, it is sieved using coarse and fine sieves to obtain ready-to-drink rice bran tea powder. 2. The process for producing rice bran powder according to claim 1, using rice bran from various types of jasmine rice including black jasmine rice, Sang Yod rice, Sinlek rice, black glutinous rice, Riceberry rice, red jasmine rice, and jasmine rice. ------------ Edited 8/12/2016 1. The rice bran production process involves the following steps: A. The unmilled rice is milled into brown rice, then the brown rice is polished to obtain hand-milled rice, removing 30% of the outer layer. This yields rice bran. B. The rice bran from step A is then hand-roasted, stirring constantly to ensure even heat distribution. A consistent heat of 90-120 degrees Celsius is maintained for 50-60 minutes to remove moisture and enhance the aroma. C. The roasted rice bran is then air-dried to dissipate heat. Afterward, it is sieved using coarse and fine mesh to obtain ready-to-drink rice bran tea powder. D. The ready-to-drink rice bran tea powder is brewed using a coffee maker, adding 200-250 ml of water. This results in a fragrant and highly nutritious rice bran tea. 1. The production process of rice bran tea involves the following steps: - Milling all varieties of unmilled rice into brown rice, then polishing the brown rice to obtain hand-milled rice, removing approximately 30% of the outer layer. This yields rice bran from all varieties. - The rice bran obtained from step 1 is then hand-roasted, stirring constantly to ensure even heating. A consistent temperature of 90-120 degrees Celsius is maintained for approximately 50-60 minutes to remove moisture and enhance the aroma. - The roasted rice bran is then air-dried to cool. Afterward, it is sieved using coarse and fine mesh to obtain ready-to-drink rice bran tea powder. - The ready-to-drink rice bran tea powder is then brewed using a coffee maker, adding approximately 200-250 milliliters of water. This results in a fragrant rice bran tea with high nutritional value. 2. I hereby claim the right to the invention, namely, the process for producing "rice bran tea from rice bran of all varieties," with the characteristics as fully disclosed in the invention document submitted herewith.