PYUN, YU RYANG,변유량,CHO, HYUNG YONG,조형용,LEE, SEOK HOON,이석훈,HA, JI HYE,하지혜,CHO, EUN YEONG,조은영,KIM, GO RAE,김고래,LEE, JONG HYUN,이종현,HWANG, YUN HEE,황윤희
申请号：
KR1020120086947
公开号：
KR1020140020491A
申请日:
2012.08.08
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a pre-treatment method of brown rice which comprises (a) a step of yielding wet brown rice whose water content is 5-50 wt% based on the weight of a dried product, by immersing brown rice in water； and (b) a step of yielding pre-treated brown rice by processing the wet brown rice with superheated steam. According to the present invention, water absorption speed is significantly improved so that rice cooking speed is increased and thus, pre-treated brown rice which is capable of being easily cooked when mixed with white rice, whose eating quality is improved and shelf life is extended, and which is easily masticated, can be obtained. [Reference numerals] (AA) Water content(%, based on a dried product)； (BB) Control group； (CC) Immersing time(h)본 발명은 (a) 현미를 물에 침지하여 건물 중량을 기준으로 수분함량이 5-50 중량%인 습윤 현미를 수득하는 단계； 및 (b) 상기 습윤 현미에 과열수증기를 처리하여 전처리된 현미를 수득하는 단계를 포함하는 현미의 전처리 방법에 관한 것이다. 본 발명에 따르면, 수분흡수 속도가 현저히 개선되어 취반속도가 높아지므로 백미와 혼합된 상태에서도 양호하게 취반 가능하고, 식미가 향상됨과 동시에 저작이 용이하며, 저장 수명이 연장된 전처리된 현미를 얻을 수 있다.
