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MANUFACTURING METHOD OF GERMINATED BROWN RICE/ADZUKI BEAN/SOYBEAN WITH ABSCISIC ACID/PHYTIN ELIMINATED, MANUFACTURING METHOD OF POWDER, USE FOR MIXED RICE COOKING, AND DISTRIBUTION METHOD
MANUFACTURING METHOD OF GERMINATED BROWN RICE/ADZUKI BEAN/SOYBEAN WITH ABSCISIC ACID/PHYTIN ELIMINATED, MANUFACTURING METHOD OF POWDER, USE FOR MIXED RICE COOKING, AND DISTRIBUTION METHOD
PROBLEM TO BE SOLVED: To provide a method for eliminating abscisic acid and phytin in brown rice as the cause of bad odor, and to solve the problem that germinated brown rice naturally dried after immersion regenerates abscisic acid/phytin due to dry stress so as to return to an approximately the same state as brown rice.;SOLUTION: A brown rice germination vessel (Figure 2) contains brown rice placed in immersion water which includes phototrophic bacteria. Germination of the brown rice eliminates abscisic acid/phytin, and the bad odor of germination is also eliminated. The brown rice/adzuki beans are germinated and activated. The germinated brown rice is frozen for storage, and thawed for rice cooking. The germinated brown rice is vacuum-packed in a polyethylene bag for storage at room temperature and for distribution. The dried germinated brown rice and germinated brown rice powder contain B12 derived from phototrophic bacteria.;COPYRIGHT: (C)2015,JPO&INPIT
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