Microwave Vacuum Drying of Germinated Brown Rice as a Potential Raw Material for Enzyme Food

잠재적 효소식품 원료로서 발아현미의 마이크로파 진공건조

  • Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Kim, Sang-Yong (R&D Center, Tong Yang Confectionery Co.) ;
  • Lee, Won-Jong (Department of Food Science, Kang Nung National University)
  • 김석신 (가톨릭대학교 식품영양학과) ;
  • 김상용 (동양제과(주) 기술개발연구소) ;
  • 이원종 (강릉대학교 식품과학과)
  • Published : 1998.10.01


This work was to study the potential use of germinated and microwave-vacuum-dried brown rite as a raw material for enzyme food. Brown rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at $25^{\circ}C$ for 4 days. The germin ated brown rice was then dried by different drying methods: microwave vacuum drying 1(drying only), microwave vacuum drying 2 $(drying{\rightarrow}crushing{\rightarrow}drying)$, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature to be $60^{\circ}C$. During microwave vacuum drying 1 and 2 the sample reached $60^{\circ}C$ much faster (5 min) and was dried much faster (2 to 3 hrs for microwave vacuum drying 1 and 2 than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying produced a dry sample of the highly retained enzymic activity, followed by freeze drying, vacuum drying and hot air drying.


brown rice;germination;microwave vacuum drying;enzyme activity;enzyme food