KR20090060248

• Main Author: JIN YIN XIE
• Format: Patent
• Language: English
• Published: 11.06.2009
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Puffed whole rice containing brown rice and rice bran and a preparation method for a product using the puffed whole rice are provided to prepare rice bran tea, puffed rice bran flour and granulated rice, which show excellent nutrients and preference. A method for preparing puffed whole rice comprises the following steps of: collecting pericarps from brown rice in a first-step polishing process; collecting the remaining pericarp, testa, aleurone layer and germ in a second-step polishing process; adjusting the moisture of the first-step polished rice bran to 13-15wt% and adding 7-10wt% of grain dedosperm; puffing the mixture in a puffing machine; puffing the second-step polished rice bran in the puffing machine; roasting the puffed first-step polished rice bran at 150-170°C for 10-15 minutes in order to obtain a puffed rice bran tea; mixing grain dedosperm powder to the puffed second-step polished rice bran and pulverizing them to obtain puffed rice bran flour; and adding 5-7wt% of water to the puffed rice bran flour and kneading the mixture to obtain noodles.