Producing Rinse-Free Rice by the Bran-Grind Method: A Way to Stop Environmental Pollution From Rice Industry Waste Water.
The short blades stir rice grain to remove remnant fine bran of the rice surface, which adheres on the inner surface of the cylinder. The large blades scratch off the stuck bran on the wall. The mixture of rice and detached tiny bran particles move to the sorting part of the machine, and clear rinse-free rice is obtained.
Around the time when the BG-type machine appeared on the market, another manufacturer had released a different type of rinsing machine. A simple prewashed-type rubbed hard on the white rice grains in water. It scraped the surface of endosperm, and could not successfully deal with large amounts of turbid rice-washed water generated in rice milling plants, so rice dealers became unable to use it consequently.
Rinse-free rice is actively handled in many company’s cafeterias and major restaurants for business use. Recently, Japanese cuisine has been employed for most school lunches now, but for them, rice cooking is cumbersome. Among such circumstances rinse-free rice is employed by about half of school meals. There is a merit in terms of economic reason, such as saving time, unnecessary for washing machine and manpower.
There is also an advantage to support rice-making farmers by supplying domestic rinse-free rice for school meals. About 30% of the major rice dealers in Japan have turned to rinse-free rice. However, enhancing deliciousness and preserving the nutritional properties are difficult to reconcile. Nevertheless, rice that meets both of these characteristics has been available as early as 2005.
Adv Food Technol Nutr Sci Open J. 2017; 3(1): 45-50. doi: 10.17140/AFTNSOJ-3-144
