| 摘要 |
A method of manufacturing scorched rice water using germinated brown rice concentrates containing useful components for body such as vitamins, amino acid, enzymes, superoxide dismutase and the like is provided to minimize the generation of gelatinization or retrogradation during formation of scorched rice extract by filtering the scorched rice extract through a centrifugation or filtration and produce scorched rice water which is rich in nutrients and good in color by use of a color difference meter. Rice is soaked in water, heated with steam, aged with hot air and roasted at 150 to 360deg.C. The roasted rice is mixed with purified water and germinated brown rice concentrates and extracted to obtain scorched rice extract. Thereafter, the scorched rice extract is centrifuged in the first step to remove remaining starch, diluted to give a sugar content of the scorched rice extract in the range of 0.17 to 0.19 and added with natural sweeteners and flavorings to obtain heated scorched rice water with a sugar content of 0.34 ±0.03 and pH of 6.2±0.3 which is filtered with a filter of 0.2mum, heated with steam, packaged and then sealed with a cap. The sealed container is sterilized at more than 85deg.C in the first step and 73 to 75deg.C in the second step. In the roasting process, the rice is roasted to give L values of 20 and 80 in chromaticity measured by a color difference meter. In the process for producing the scorched rice extract, rice bran concentrates are further mixed.
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