TH46164A - Germinated brown rice that is safe and has good cooking properties; the process for producing such rice and processed foods. - Google Patents

Abstract

DC60 (28/04/43) This invention relates to germinated brown rice with a starch gumming level from 30 to 90%, water content from 20 to 70%, alpha-amylase function not greater than 5 IU/g, and an attached microbial population not greater than 10,000/g, which provides safety with low microbial contamination and no or minimal fermentation odor or other unpleasant odors; a process for the production of thoroughly germinated brown rice, consisting of hot water or steam treatment of the germinated brown rice; and processed feed prepared by the germinated brown rice process. This invention relates to germinated brown rice with a starch gumming level from 30 to 90%, water content from 20 to 70%, alpha-amylase function... Not more than 5 IU/gram and a microbial population attached not more than 10,000/gram, which provides good safety and low microbial contamination, with no or very little fermentation odor, or other unpleasant odors. The process for producing thoroughly germinated brown rice consists of treating the germinated brown rice with hot water or steam; and the processed feed is prepared by the germinated brown rice process.

Claims (7)

1. Germinated brown rice with a starch gum content of 30 to 90%, water content of 20 to 70%, alpha-amylase activity not exceeding 5 IU/gram, and an attached microbial population not exceeding 10,000/gram. 2. Germinated brown rice with a starch gumming level of 30 to 90%, water content of 20 to 70%, alpha-amylase activity of no more than 2 IU/gram, microbial population of no more than 1,000/gram, and ethyl alcohol content of 0.5 to 20%. 3. The process for producing germinated milled rice under Patent 1 consists of treating the germinated milled rice with hot water and steam. 4. The process for producing germinated brown rice under Patent 2 consists of treating the germinated brown rice with hot water and steam, and then adding ethyl alcohol to the treated germinated brown rice. 5. The process under claim 3 or 4 whereby the treatment of germinated brown rice with hot water is carried out by soaking the germinated brown rice in hot water of 60° to 100°C for 5 to 30 minutes. 6. The process under claim 3 or 4, whereby the steam treatment of germinated brown rice is carried out by steaming with steam of 0.5 to 1.5 kg/cm² for 5 to 30 minutes. 7. Processed food is prepared by means of a process that constitutes the exercise of a provisional agreement under Article 1 or Article 2.