PROCESS FOR MAKING RICE TEA

摘要

The scorched rice and the scorched rice tea (Sungnyung) are prepd. by adding water into the polished rice contg. 13% moisture, treating with over-heated steam for 30 min. without pre-hydrating to obtain the cooked hard rice contg. 50-60% moisture, heat-treating at 150 deg.C in a convection dryer to obtain the heat-decomposed browned instant scorched rice (I), adding 500ml water into 30-40g (I) and boiling for 7-10 min to obtain the Sungnyung.