THE PROCESS OF COOKING OF READY FERMENTED BROWN RICE AND READY FERMENTED BROWN RICE TO BE COOKED THE SAME

PURPOSE: Instant fermented and germinated brown rice, and a producing method thereof are provided to reduce the unique bad smell of germinated brown rice using milk, yogurt, and onion juice. CONSTITUTION: A producing method of instant fermented and germinated brown rice comprises the following steps...

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Bibliographische Detailangaben
Hauptverfasser:	CHOI, TAI HYUN, CHOI, SEO WON
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS,e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES,DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS CONVEYING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PACKAGES PACKAGING ELEMENTS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL STORING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	PURPOSE: Instant fermented and germinated brown rice, and a producing method thereof are provided to reduce the unique bad smell of germinated brown rice using milk, yogurt, and onion juice. CONSTITUTION: A producing method of instant fermented and germinated brown rice comprises the following steps: mixing 40-60wt% of brown rice, 23.3-43.3wt% of brown rice vinegar, and 7.7-26.7wt% of onion slices, and germinating the brown rice for 24 hours to obtain germinated brown rice; mixing 70-80wt% of germinated brown rice, 10-20wt% of milk, 1-10wt% of yogurt, and 1-10wt% of onion juice, and inserting the mixture into a fermenter before fermenting the mixture at 40-50 deg C for 7-9 hours; steaming the obtained fermented and germinated brown rice for 2 hours at 95-99 deg C; and vacuum packaging the obtained fermented and germinated brown rice, and sterilizing the package.