発芽玄米米飯およびその製造方法
- 专利权人:
- 国立大学法人;新潟大学
- 发明人:
- 大坪 研一,中村 澄子
- 申请号：
- JP2010001652
- 公开号：
- JP5550103B2
- 申请日:
- 2010.01.07
- 申请国别(地区):
- JP
- 年份:
- 2014
- 代理人:
- 摘要：
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 &le10°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
- 来源网站：
- 中国工程科技知识中心
