| 摘要 |
PURPOSE:To obtain an unpolished rice containing the highly nutrient components of unpolished rice as it is and having the taste, palatability, digestibility and absorbability same as those of polished rice, by incising the testa of unpolished rice and cooking the rice at a specific temperature. CONSTITUTION:Testa of unpolished rice is incised to improve the permeation of water in cooking and the unpolished rice is cooked at 120-125 deg.C to obtain the objective unpolished rice food. The residual cellulose is softened by the treatment to enable the preparation of cooked rice or gruel having the same taste, especially palatability as those of polished rice. The grains remain in the state same as the state of cooked polished rice and the dextrin layer which is a main component of rice bran is dissolved as it is in the cooked rice or gruel and, accordingly, the food prepared by this process has high nutritive value and high cellulose content compared with a food prepared from polished rice. The incision of the testa can be performed e.g. by putting unpolished rice into a round-bottom pan, etc., provided with a stirrer having the corresponding blade form and stirring the rice for a prescribed period. |
