TH6985U - Production process of germinated brown rice with herbs. - Google Patents

Abstract

DC60, a process for producing herbal sprouted brown rice, aims to improve the quality and palatability of brown rice. It can be consumed directly or used in the health food and beverage industry. The process involves soaking brown rice in herbal water for 6-18 hours, then sprouting it by wrapping it in cheesecloth and placing it in the dark for 6-24 hours. Finally, the rice grains are dried in a tray-type hot air oven until the moisture content reaches 11-13%. This results in a product with high nutritional value and antioxidant properties, ready for direct consumption or further application in the health food and beverage industry. Because it is a product with nutritional value and contains antioxidants, it can be further applied in the health food and beverage industry.

Claims (1)

1. The process of producing sprouted herbal brown rice involves the following steps: 1.1 Chop the herbs into small pieces and add clean water in a ratio of herbs to water of 1:10. Then, strain the mixture to obtain the liquid. 1.2 Filter out the solid residue from step 1.1. Pour the liquid into a clean container and store it in the refrigerator. 1.3 Soak the brown rice in the herbal water obtained from step 1.2 (brown rice : herbal water (1:1)) for 6-18 hours, then drain the herbal water. 1.4 Wrap the sprouted brown rice in cheesecloth and germinate it in the dark for 6-24 hours. 1.5 Dry the sprouted brown rice to reduce its moisture content to 11-13 percent by using a hot tray oven at 50-80 degrees Celsius for 3 hours. 1.6 Store the dried brown rice in airtight bags and refrigerate at 4 degrees Celsius to prevent rancidity before cooking.