Method for Manufacturing a Grain Sweetener Using Brown Rice

Method for Manufacturing a Grain Sweetener by Roasting and Molding Brown Rice Soaked in Vegetable Extract

This technology involves a method for producing brown rice granules by soaking brown rice in a mixed extract of grape seed powder, kohlrabi, eggplant, and frisée, followed by steaming, roasting, pulverizing, and extrusion molding.

Existing sweeteners have limited versatility, creating a need for a natural, grain-based sweetener that can be used across a wide variety of dishes.

By roasting, pulverizing, and molding brown rice infused with a vegetable extract, this technology can be applied as a natural grain sweetener for products such as scorched rice (nurungji), soups, and instant rice.

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Key Features:

• Preparation of a mixed extract by adding water to grape seed powder, kohlrabi, eggplant, and frisée, followed by extraction and filtration.
• Soaking dried brown rice in the prepared mixed extract for a set period.
• Steaming the soaked brown rice to make cooked brown rice, then roasting and pulverizing it into brown rice powder.
• Extrusion molding the brown rice powder into brown rice granules for use as a sweetener.

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