Method for preparing germinated brown rice having improved texture and cookability without microbial contamination and a germinated brown rice obtained therefrom
AssigneeCJ Corporation
InventorsSang-You Kim, Hyun-Jun Park, Sang-Jin Byun
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Abstract
The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germination process, and to a germinated brown rice obtained therefrom. More particularly, improved germinated brown rice can be obtained by at least partially removing the skin, germinating the altered rice in slighted acid germination water and treating the germinated brown rice at elevated temperatures and pressures.
Claims6
A method for preparation of germinated brown rice having excellent texture, cookability and safety against microbial contamination, characterized in that comprises the steps of:
- grinding brown rice to an after-grinding weight level ranging from 94.4% to 98.8% by weight based on the weight of raw brown rice in order to partially remove the outermost skin of brown rice;
- germinating brown rice by immersing grinded brown rice into the slightly acidic germination water, injecting air therein and changing the germination water at an interval ranging from 5 to 10 hours for a time period ranging from 10 to 30 hours;
- and
- treating germinated brown rice at a high temperature ranging from 100 to 140° C. and under high pressure for a time period of 5 to 40 minutes.
Dependencies are inferred from the claim text.