Method for preparing germinated brown rice having improved texture and cookability without microbial contamination and a germinated brown rice obtained therefrom
US7217436B2 · kind B2 · utility
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6Claims
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Key dates
| Filing date | Nov 21, 2003 |
| Grant date | May 15, 2007 |
| Priority date | — |
| Expiry date | Jun 8, 2025 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/152
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.