TREATED METHOD FOR PREVENTING RANCIDITY AND SHELF LIFE EXTENTION IN BROWN RICE

摘要

The present invention relates to a method for extending the shelf life of brown rice by preventing acidification. The brown rice contains various nutrients like biologically active substances, proteins, vitamins and minerals which easily induce acidification, thus has a disadvantage in long-term storage. The method of the present invention can extend the shelf life of brown rice from two months to six months by making lipase inactivate in brown rice, the method more specifically including a step of exposing the surface layer (rice bran layer and embryos) of brown rice to superheated-steam between 130-200°C for 20 to 60 seconds, thereby making the lipase inactivate, wherein saturated steam is formed by being firstly heated and is turned into the superheated steam by secondly heating.