POLISHED RICE OR WASH-FREE RICE HOLDING DELICIOUSNESS COMPONENT AND NUTRITION COMPONENT, ITS PRODUCTION METHOD, AND ITS PRODUCTION APPARATUS

摘要

PROBLEM TO BE SOLVED: To provide polished rice or wash-free rice which, though being white rice, holds a deliciousness component and a nutrition component, by leaving a subaleurone cell layer 5, a scutellum 9, etc. of rice grain; and its production method and production apparatus.;SOLUTION: Polished rice or wash-free rice having a subaleurone cell layer 5 left on the outer surface and positioned between an aleurone cell layer 4 and a starch cell layer 6 is prepared by removing an epidermis 1, a pericarp 2, a seed coat 3, and the aleurone cell layer 4. The polished rice is made so that when it is washed and cooked, the degree of yellowness of the cooked rice is 11-18. Almost all of the surface of the polished rice or wash-free rice is covered with the subaleurone cell layer 5; and in all the rice particles of the polished rice or wash-free rice, the total number of rice particles with scutellum 9 or with embryo 8 from which the surface part is removed occupies at least 50%.;COPYRIGHT: (C)2007,JPO&INPIT