Title:
食感、炊飯性及び安全性の優れた発芽玄米の製造方法及びこの方法によって製造された発芽玄米
Document Type and Number:
Japanese Patent JP4546068
Kind Code:
B2
Abstract:
The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germination process, and to a germinated brown rice obtained therefrom. More particularly, improved germinated brown rice can be obtained by at least partially removing the skin, germinating the altered rice in slighted acid germination water and treating the germinated brown rice at elevated temperatures and pressures.
Inventors:
Kim Sanyu
Park Hyung Jun
Byung Sanjin
Park Hyung Jun
Byung Sanjin
Application Number:
JP2003392160A
Publication Date:
September 15, 2010
Filing Date:
November 21, 2003
Export Citation:
Assignee:
CJ CORPORATION
International Classes:
A23L5/20; A23L7/10; A23L7/152; A23L7/196; A23L7/20
Domestic Patent References:
| JP2002159269A | ||||
| JP2000300196A | ||||
| JP2002065183A | ||||
| JP2000093097A | ||||
| JP2001352916A |
Foreign References:
| WO2002071873A1 |
Attorney, Agent or Firm:
Toshiko Hiraishi
Ryoichi Hagiwara
Takashi Watanabe
Yuko Ishikawa
Ryoichi Hagiwara
Takashi Watanabe
Yuko Ishikawa