RUPTURE MODIFIED BROWN RICE AND MANUFACTURING METHOD

摘要

A method of making cracked brown rice by passing brown rice through a roller which is rotated at room temperature is provided. The product has excellent eating quality which is not inferior to white rice during eating, contains nutrients without destruction and is easy to cook and convenient to use. Brown rice(5) is passed through a roller having protruding parts on a cross-section which is rotated, in which the distance(A) between protruding parts is smaller than the size of the brown rice. The distance(B) between rollers also is smaller than the size of the brown rice. The processed brown rice has a starch layer of which interior is under outdoor exposure.