KR20050029648A - Rupture modified brown rice and manufacturing method - Google Patents

Abstract

A method of making cracked brown rice by passing brown rice through a roller which is rotated at room temperature is provided. The product has excellent eating quality which is not inferior to white rice during eating, contains nutrients without destruction and is easy to cook and convenient to use. Brown rice(5) is passed through a roller having protruding parts on a cross-section which is rotated, in which the distance(A) between protruding parts is smaller than the size of the brown rice. The distance(B) between rollers also is smaller than the size of the brown rice. The processed brown rice has a starch layer of which interior is under outdoor exposure.

Description

Break Modified Brown Rice and Manufacturing Method

The structure of brown rice is largely composed of a steel layer, which is a rice bran layer, a starch layer inside, and an embryo of rice eyes. The starch layer, also called endosperm or endosperm, is mainly filled with starch particles, and is a part which peels off the steel layer and eats as white rice. Brown rice is composed of 5-6% of the steel layer, 2-3% of the embryo portion, and 92% of the starch layer. Therefore, when the brown rice is milled, about 8% of weight loss occurs, and 92% of brown rice can be obtained.

It is well known that brown rice is better for health than white rice because most of the fiber, vitamin B, and minerals that make up rice are contained in the layers and embryos that are peeled off in the process of turning brown rice into white rice. However, because the steel layer contains a lot of fat, it is difficult to permeate water, so to cook brown rice, brown rice must be called water for a long time or cooked in a pressure cooker, which is inconvenient for a long time. There are disadvantages, and even after cooking, the steel layer surrounds the starch layer as it is, so when you chew brown rice, it feels harder and slippery than white rice.

Therefore, many inventions have been made to make brown rice edible conveniently, but the final price of brown rice is considerably raised because the invention has to go through many times and processes in order to realize the invention.

For example, "the manufacturing method of brown rice which is easy to cook" of the registration number 1000477400000 "The brown rice and white rice can be cooked under the same conditions, and brown rice and white rice can be cooked easily in a general household when mixing and cooking brown rice. Is about "one,"

1. Dehydrate after soaking for 5-6 hours in room temperature of 25-30 degrees,

2. Cook it for 25-30 minutes at 100-120 degrees and take it out immediately.

3. Soak for 20-25 minutes in 25-30 degrees water,

4. First dry at 120 degrees for 20-30 minutes,

5. After secondary drying for 50-60 minutes at 75-85 degrees,

6. Finally, dry for 30-40 minutes at 45-50 degrees

The manufacturing process is very demanding and uneconomical, which can produce brown rice, which is easy to cook only after a long time in six different processes in various temperature layers.

The "how to germinate brown rice" of the registration number 100247686 is also easy to cook like white rice, but also to produce brown rice with a soft and savory taste,

1. A ripening rice sorting step of sorting rice that has not been stripped with rice husk into a brine bucket and having a good germination power;

2. a milling step of turning the selected mature rice into brown rice,

3. Soak brown rice for 6-10 hours in water with 12 ~ 18 ℃ water temperature.

4. In the state which raised water temperature to 20-32 degreeC gradually,

5. Go through the first germination process of soaking brown rice in water for 1 ~ 8 hours,

6. The air germination process in which brown rice, which has undergone the first underwater germination process, is placed for 2 to 5 hours at a distance of 1 cm or more from the water surface,

7. Underwater germination process in which brown rice is soaked for 8 to 24 hours in water or ocher precipitated water at 20 ℃,

8. If germination phenomenon is observed that bubbles are alternately repeated,

9. Underwater germination process until the brown rice shows a predetermined germination rate with the water temperature and the atmospheric temperature at 26-32 ° C;

10.A method of germinating brown rice, characterized in that the germination step of alternately repeating the germination process in the air,

As many as 10 or more processes must be performed for several days in various temperature layers, the manufacturing process is also very difficult and uneconomical problem, and there is also a problem that the nutrients of brown rice can be consumed in the germination stage.

"Production method of softened brown rice" of the registration number 1001523610000 is also "provides a method of manufacturing softened brown rice with improved nutrition and good eating, good digestion and absorption after eating", but the method,

1. Soak rice or brown rice in water at 30-40 degrees Celsius for about 36-48 hours to induce germination at 39-42% of water content.

2. Stop germination by storing rice or brown rice that started germination at 1-2 degrees Celsius for 1-4 days.

3. Remove the cold stored rice and steam for 25-35 minutes at a temperature of 100-105 degrees Celsius.

4. After steaming, it is left at room temperature and dried to reduce moisture content.

5. Pressing and pressurizing between two rollers of a two-roller,

It is very difficult and uneconomical for the manufacturing process to produce brown rice that is easy to cook only after three to nine days of five processes in various temperature layers.

"Softened brown rice and its manufacturing method" of registration number 1002404980000 also "Knurled rollers form knurled pattern on the surface of rice to create pores and cracks in rice bran layer, so it is easy to cook because it is easy to penetrate moisture when cooking. Provide softened brown rice to facilitate digestion and absorption when eating. "

1. Soak rice in 25 ℃ ~ 35 ℃ water for 12 ~ 24 hours to make water content 27 ~ 42% (weight ratio),

2. When the germ layer (starch layer) and germ layer are enzymatically decomposed by draining to induce germination,

3. By refrigeration at temperature of -1 ~ 5 ℃ for 1-5 days to stop the progress of germination and prevent nutrients lost in germination and growth, and to prevent the enzymatic degradation progressed during germination As the enzymatic digestion is further activated, rice is fresher and

4. A step of expanding the refrigerated layer (starch layer) by expanding the refrigerated rice at 90 to 110 ℃ temperature for 30 to 35 minutes, and cracking the chaff layer by its expansion force,

5. Process of drying the steamed rice by hot air to 20-23% (weight ratio) to cure the viscous oil layer (starch layer) in the steaming step

6. The dried rice is regularly put in between the two knurling rollers with different rotational speeds to deflate the rice husk layer through rolling, and at the same time to expand pores and cracks while expanding the rice bran layer (steel layer) to restore elasticity after rolling. Process of manufacturing brown rice

7. The rolled brown rice is fermented with yeast or cellulase suspension at 25-35 ° C. for 6 to 12 hours to soften the rice bran layer (steel layer) and oil layer (starch layer) of brown rice.

8. The softened brown rice was put into a drier and dried at a moisture content of 15 to 20% by hot air at a temperature of 35 to 40 ° C.

9. Carbonization of rice bran layer (steel layer) by heating for 5 to 10 minutes with hot air of 200 to 300 ° C., followed by drying to 11 to 13% of water content with cold air of 10.10 to 15 ° C.

The manufacturing process is very difficult and uneconomical to produce brown rice, which is easy to cook only when 10 kinds of processes are carried out in various temperature layers for several days. Especially, the nutrients of brown rice may be consumed in the germination stage. In addition, pores and cracks are formed in the steel layer (rice bran layer) by passing between knurling rollers. However, most of the starch layer is still surrounded by the steel layer, and rice bran for 5 to 10 minutes with hot air at 200 to 300 ° C. Heating enough to carbonize the layers can destroy many of the nutrients found in natural brown rice, including vitamins.

The difficulty in cooking brown rice is that it is difficult to penetrate moisture due to the large amount of fat in the steel layer surrounding brown rice. Moisture can infiltrate moisture by making brown rice soaked in water for a long time or cooking in a pressure cooker, but after cooking, the steel layer surrounds the starch layer as it is, so it feels harder and slippery than chewing rice when chewing brown rice. Falls. Fractured brown rice of the present invention is very economical because it can be produced by a very simple method at room temperature, and the cooking method is the same as white rice while the nutrition of brown rice is maintained as it is very convenient to use, and also at the time of eating The texture is as good as it is.

Fig. 1 shows the structure of brown rice, which is roughly composed of 1 embryo part, 2 steel layers, and 3 starch layers. As shown in FIG. 1, since the steel layer of 2 surrounds the starch layer of 3, the penetration of moisture is not easy, and thus cooking is much more difficult than the polished white rice. Therefore, in the present invention, by simply breaking the brown rice, the starch layer is exposed to facilitate cooking.

Fig. 2 shows an example of the processed brown rice of the present invention, which has been broken, and as shown in Fig. 2, the fracture surface 4 of the starch layer is exposed, so that moisture permeates through the fracture surface 4. It can be made easily and can be cooked in exactly the same way as white rice.

As a simple method of breaking brown rice, passing the brown rice between two rotating rollers, the distance between which is smaller than the size of the brown rice, causes the brown rice to crush and break, creating a fracture surface. As it is pressed, a lot of powder may be generated. Fig. 3 shows a method of manufacturing the fractured brown rice of the present invention, in which the brown rice 5 has a protrusion having a regular cross section as shown in Fig. 3, and the distance A between the protrusions is larger than the size of the brown rice. Small, the gap B between rolls is smaller than the size of the brown rice, and between the two rollers rotating so that the protrusion of one roller is aligned with the valley between the protrusions of the other roller as shown by the dotted line of C. When passed, the brown rice is pressed by the protrusion and easily broken.

Fractured brown rice of the present invention is exposed to the fracture surface of the starch layer is easy to penetrate the water through it can be cooked in exactly the same way as white rice without the need for long-term water or using a pressure cooker, the steel layer is destroyed As it is hard and slippery, the texture is excellent, and all the processes are performed at room temperature without using high temperature or germination methods, so the nutrients contained in brown rice are maintained.

Above all, the advantage of the present invention is that the processed brown rice can be produced very easily, so the production cost can be very low, so that it can be provided at an economical price to consumers, and it is very uncomfortable when it is cooked as it is. The solution is simple.

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Claims (2)

Processed brown rice which is broken and the inside of the starch layer is exposed. The brown rice has a regular cross section and the distance between the protrusions is smaller than the size of the brown rice, the gap between the rolls is smaller than the size of the brown rice, and the protrusion of one roller is aligned with the valley between the protrusions of the other roller. Breaking brown rice manufacturing method characterized by passing between two rotating rollers.