COOKED SPROUTED BROWN RICE AND METHOD FOR PRODUCING THE SAME

• Main Authors: NAKAMURA SUMIKO, OTSUBO KENICHI
• Format: Patent
• Language: English
• Published: 21.07.2011
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

PROBLEM TO BE SOLVED: To provide a method for producing cooked sprouted brown rice allowing prompt sprouting and boiling of brown rice, and excellent in flavor, cooked rice physical properties, a hygienic aspect, and a rate of content of functional components. SOLUTION: This method for producing the cooked sprouted brown rice includes processing brown rice absorbing water by washing or soaking it in water at a low temperature of ≤10°C, and soaking the rice in hot water of 30-55°C to promote sprouting followed by boiling. The low temperature processing is performed under a condition of slowly freezing water which the brown rice absorbs, and the boiling is performed by soaking the rice in the hot water to promote sprouting followed by directly boiling without changing liquid. COPYRIGHT: (C)2011,JPO&INPIT