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METHOD OF PRODUCING RICE FLOUR FOR RICE-PROCESSED FOODS USING BROWN RICE SKIN, RICE FLOUR PRODUCED THROUGH SAME, AND FOODS USING RICE FOUR
METHOD OF PRODUCING RICE FLOUR FOR RICE-PROCESSED FOODS USING BROWN RICE SKIN, RICE FLOUR PRODUCED THROUGH SAME, AND FOODS USING RICE FOUR
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机译：使用糙米皮，通过相同方法生产的米粉和使用四米的食品生产米粉的方法
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摘要
The present invention relates to a method of producing rice flour for rice-processed foods using a brown rice skin. According to the present invention, the method of producing the rice flour includes: a brown rice skin collection step of collecting brown rice skins including embryo buds after polishing the brown rice (S10); a steaming step of putting the brown rice skin into a far-infrared radiating oven, and heating and steaming the brown rice at the temperature of 50°C for three to four hours (S20); a primary roasting step of primarily roasting the brown rice skin by putting the brown rice in a roasting container, and heating the brown rice after cooling the brown rice skin, which has been steamed in the steaming step, to a room temperature (S30); a primary sterilization step of cooling the brown rice skin, which is subject to the primary roasting step, at the room temperature, putting the brown rice skin into the far-infrared radiating oven, heating the brown rice skin to be primarily sterilized (S40); a secondary sterilization step of putting the brown rice skin, which has been primarily sterilized, into the far-infrared radiating oven, and heating the brown rice skin to be secondarily sterilized (S50); a fat-removing step of removing fat from the brown rice skin by squeezing the brown rice skin, which is secondarily sterilized, using a squeezer (S60); a drying step of drying the fat-removed brown rice skin by hot wind or quick-freezing (S70); a secondary roasting step of putting the fat-removed brown rice skin into a roasting container, and stirring the brown rice skin while heating the brown rice skin to be roasted (S80); and a brown rice skin pulverizing step of pulverizing the brown rice skin, which has been secondarily roasted, to fine powders (S90).;COPYRIGHT KIPO 2016
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