TWI418306B - Unpolished rice cake manufacturing method - Google Patents

Description

Method for manufacturing brown rice bran

The invention relates to a method for manufacturing brown rice bran, in particular to a method for manufacturing brown rice bran which is made of brown rice and can be added with roots and stems to achieve the problem of reducing the adhesion of teeth and having high nutritional value.

Brown rice is a natural diet health food, rich in more than 30 kinds of multivitamins and minerals, can provide basic nutrients, help digestion and clean the stomach, increase the absorption of the digestive system, and can purify blood vessels, reduce blood fat and Cholesterol, prevent high blood pressure, eat often to maintain health; and brown rice contains cellulose, vitamin B1 and other nutrients far higher than germ rice and white rice, can calm nerves, prevent beriberi caused by lack of vitamin B1, retained The rice bran layer contains polysaccharides that help prevent esophageal cancer and colorectal cancer.

At present, the traditional cockroaches on the market, such as sedge and scallions, are made from glutinous rice or white rice. Because glutinous rice is more viscous after cooking, it is not easy to digest, and the content of carbohydrates and sodium is very high. Therefore, patients with diabetes, overweight or other chronic diseases need to pay attention to avoid excessive consumption; and white rice is a kind of glutinous rice, although some varieties have a clear fragrance, but in terms of nutritional value, compared with brown rice or germ rice, The fiber content is much less and the relative nutritional value is lower. Therefore, whether it is made of glutinous rice or simply made of white rice, although it has better Q degree and better taste, it has less or less nutrition. .

In order to solve the above-mentioned problem of using glutinous rice and glutinous rice made only from white rice, the industry has developed a cockroach that is made of brown rice as a main component, although However, the nutritional value is higher, but because of the tendency to stick to the teeth, the taste and Q degree are relatively poor, so no one in the market sells the glutinous rice made of brown rice.

As mentioned above, the conventional disadvantages are as follows: 1. The nutritional value of glutinous rice and glutinous rice which is only made of white rice is low; 2. The glutinous rice which is mainly composed of brown rice is prone to stickiness and poor mouthfeel.

Therefore, how to solve the above problems and problems in the past, that is, the inventors of this case and the relevant manufacturers engaged in this industry are eager to study the direction of improvement.

Accordingly, in order to effectively solve the above problems, the main object of the present invention is to provide a method for manufacturing a brown rice bran which is prepared by adding a brown rice to a rhizome plant to reduce the problem of sticky teeth and poor mouthfeel.

A secondary object of the present invention is to provide a method for producing a brown rice bran which has a higher nutritional value and a higher nutritional value of alfalfa.

The present invention provides a method for producing brown rice bran, which comprises the steps of: providing a brown rice and a white rice and a stem plant; soaking the brown rice and white rice; and washing the brown rice and white rice after the soaking; The washed brown rice and the white rice are mixed and mixed with water in a fixed weight ratio; the brown rice and the white rice mixed with the water are mixed with the root plant and simultaneously ground into a slurry; The mixture of brown rice and white rice and rhizome is subjected to a heating step; and the mixture of the heated brown rice and the white rice and the rhizome is cooled and formed.

In addition to the advantages of the Q degree and the good taste of the glutinous rice and the glutinous rice made only of white rice, the glutinous rice made of brown rice has a high nutritional value of brown rice bran.

The detailed description of the present invention and the accompanying drawings are intended to be understood as

The above object of the present invention, as well as its structural and functional features, will be described in accordance with the preferred embodiments of the drawings.

1 is a flow chart showing the steps of a first embodiment of the method for producing brown rice bran according to the present invention. The method for manufacturing the brown rice bran comprises the following steps:

S1: providing a brown rice and a white rice and a stem plant; providing a brown rice and a white rice and a stem plant, and the root plant can be selected from potato, sweet potato and yam, wherein the potato is the most Good choice; and the brown rice and the white rice are selected to be in the rice, but not limited to this.

S2: soaking the brown rice and white rice; separately immersing the brown rice and the white rice, the brown rice soaking time is about 6 hours, and the white rice soaking time is about 2 hours.

S3: Washing the brown rice and white rice after soaking; cleaning and washing the brown rice and white rice after soaking.

S4: mixing the washed brown rice and white rice with water in a fixed weight ratio; the cleaned brown rice and white rice are mixed together, and the mixed brown rice and white rice and water are mixed at a weight ratio of 1:3. .

S5: mixing brown rice and white rice which have been mixed with water and the roots and plants are simultaneously ground into a liquid state; then, the brown rice mixed with water and the white rice are mixed with the rhizome plants, and then ground into a liquid state. .

S6: heating the liquid mixture of brown rice and white rice and rhizome plants so that the brown rice and the white rice in the liquid mixture are adhered by the potato; the brown rice and the mixture of white rice and rhizome are ground into liquid Heating is carried out to bind the brown rice and the white rice in the liquid mixture by the potato in the liquid mixture, and the heating method is carried out in a steaming manner, and the steaming time is about 2 hours.

S7: The heated mixture of brown rice and white rice and rhizome is cooled to a solid state.

Finally, the liquid mixture of the heated brown rice and the white rice and the rhizome is cooled to form a brown rice bran.

The mixing ratio of the brown rice to the white rice and the root stem plant may be 5:3.5:1.5 or 6:3:1, and the mixed weight ratio of the brown rice The minimum is 5; the above mixed weight ratio will affect the mixing weight ratio of about 5% up and down due to the ambient temperature relationship, but does not affect the manufacturing method of the brown rice bran.

Because brown rice is rich in protein, fat, minerals and vitamins B1 and B2, its calcium content is twice that of white rice. In addition, one hundred grams of brown rice contains one gram of cellulose, and cellulose can solve the problem of modern people. The constipation problem can quickly eliminate the toxins in the large intestine, so that the toxins do not easily accumulate in the body; through the above-mentioned brown rice bran manufacturing method, the various nutrients of the brown rice can be preserved, and the roots and stems are one of the components of the brown rice bran, which can be improved. The problem of sticking the brown rice bran originally made from brown rice as the main ingredient, so that the brown rice bran tastes the same Q degree as the conventional tadpole, and can maintain better nutrition.

The second embodiment is a flow chart of the second embodiment of the method for manufacturing the brown rice bran of the present invention. The method for manufacturing the brown rice bran comprises the following steps: S1: providing a brown rice and a white rice and a stem Plants; S2: soaking the brown rice and white rice; S3: washing the brown rice and white rice after the soaking; S4: mixing the washed brown rice and white rice with water in a fixed weight ratio; S5: mixing the water The brown rice and the white rice are mixed with the root and stem plants and simultaneously ground into a liquid; S6: a liquid mixture of brown rice and white rice and rhizome plants is subjected to a heating step, wherein the brown rice and the white rice in the liquid mixture are liquid Horse bell in the mixture Potato phase bonding; S7: Cooling the mixture of heated brown rice and white rice and rhizome plants to a solid state.

This embodiment is the same as the previous steps of the first embodiment, and therefore will not be described again here. However, the difference between the embodiment and the foregoing first embodiment is that the step S7: heating the completed brown rice and white rice. And after cooling the liquid mixture of the rhizome to a solid state, further comprising a step S8: cooling the solid mixture of the brown rice and the white rice and the rhizome plant with a layer of white rice slurry, wherein a white rice and water are provided. After mixing in a fixed ratio and grinding into a slurry, a white rice slurry is formed.

Step S8: cooling the solid mixture of the brown rice and the white rice and the rhizome plant with a layer of white rice slurry to form a white rice slurry; the white rice is ground to form a white rice slurry, and then laid on the solidified brown rice bran. Wait for the white rice slurry to cool and form.

S9: After the white rice slurry layer is cooled, it is further cooled by a liquid mixture composed of brown rice, white rice and rhizome plants.

After the cooling of the white rice slurry layer is completed, a mixture of brown rice, white rice and rhizome plants is placed, and then cooled to a solid state.

After repeating the above steps S8 and S9 several times, it becomes another aspect of the brown rice bran, and the brown rice bran containing the white rice pulp layer has the same nutrition and Q degree as the aforementioned brown rice bran, except that the brown rice containing the white rice pulp is different.粿 Visually better, it can make brown rice bran have diversity.

As described above, the present invention has the following advantages over the prior art: 1. Higher nutritional value; 2. Improve the problem of sticky teeth with brown rice as the main component and enhance the taste.

The present invention has been described in detail above, but the foregoing is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. And so on, should still be covered by the patent of the present invention.

1 is a flow chart showing the steps of the first embodiment of the method for producing brown rice bran of the present invention; and FIG. 2 is a flow chart showing the steps of the second embodiment of the method for producing brown rice bran according to the present invention.

Claims (7)

A method for manufacturing brown rice bran comprises the steps of: providing a brown rice with a weight ratio of 5 and a white rice having a weight ratio of 4 and a potato having a weight ratio of 1; soaking the brown rice and white rice; and soaking the brown rice and white rice The cleaning operation is carried out; the washed brown rice and the white rice are mixed and mixed with water in a fixed weight ratio; the brown rice and the white rice mixed with the water are mixed with the potato and simultaneously ground into a liquid; the brown rice and the white rice and the potato are mixed. The liquid mixture is subjected to a heating step so that the brown rice and the white rice in the liquid mixture are adhered by the potato; the heated brown rice and the liquid mixture of white rice and potato are cooled to a solid mixture. The method for producing brown rice bran according to claim 1, wherein the brown rice and the white rice are selected to be rice. The method for producing brown rice bran according to claim 1, wherein the ratio of the mixture of the brown rice and the white rice to the water is 1:3. The method for producing brown rice bran according to claim 1, wherein the brown rice soaking time is about 6 hours, and the white rice soaking time is about 2 hours. The method for producing brown rice bran according to claim 1, wherein the heating step is carried out in a steaming manner. The method for producing brown rice bran according to claim 1, wherein after cooling the liquid mixture of the dried brown rice and the white rice and the potato to a solid mixture, the method further comprises the steps of: brown rice and white rice after cooling; And the solid mixture of the potato is further coated with a layer of white rice slurry for cooling and forming. The method for manufacturing a brown rice bran according to the sixth aspect of the invention, wherein after the cooled brown rice and the solid mixture of white rice and the potato are further coated with a layer of white rice slurry, the method further comprises a step of: cooling the white rice slurry layer. After completion, it was again cooled by a liquid mixture consisting of brown rice, white rice and potatoes.