| 摘要 |
PROBLEM TO BE SOLVED: To provide a processed brown rice that is superior in nutritive value, taste and safety and that can be easily relished. SOLUTION: The processed brown rice is characterized in that a nonglutinous rice including the grains of <16% amylose content is germinated and treated. The processed brown rice can overcome the defects in the taste and palatability inherent to the germination-treated brown rice. In addition, the grain polishing process can be omitted and the grain crushing when the grains are dried, and the occurrence of the grain cracking are also lowered, thus the process for producing the processed brown rice products has large merits. Further, the elongation of open date, the retention of the taste after rice boiling and the suppression of deterioration during repeated cooking can be realized. |
