FOOD PRODUCT Russian patent published in 2019 - IPC A23L7/10 B02B5/02 B07C5/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in the manufacture of a product of high nutritional value. Food product contains rice grits, obtained by cleaning the grain mass from impurities, peeling rice grain, separation of peeling products into husked rice, unhusked rice and husks; sorting husked rice in a photoelectronic separator by measuring color parameters – hue, saturation and brightness with the release of husked grains of rice with an ordinary color of fruit shells, corresponding to the color parameters of the hue from 29.58 to 30.92 standard units, saturation from 71.16 to 79.08 standard units and brightness from 99.54 to 109.64 standard units, and their subsequent grinding. Food product additionally contains bright red husked rice obtained from the waste of processing rice grains, which are a mixture consisting of seeds of wild plants, mineral impurities and husked rice grains with different color of fruit shells, other than ordinary color, by sorting waste to remove the seeds of wild plants and mineral impurities with the release of shelled rice grains with different color of bran covering, other than ordinary color. Surface of the isolated shelled rice grains with different color of bran covering with moisture content of 0.3–0.8 % by weight of the product is peeled. These grains are sorted to remove rice screenings and crushed rice grains with the release of whole grains of shelled rice with different color of bran covering. Whole grains of husked rice are sorted with different color of fruit shells with the release of husked rice grains corresponding to color parameters: hue – from 12.21 to 15.55 standard units, saturation – from 117.24 to 131.34 standard units and brightness – from 52.60 to 66.80 standard units. Food product contains the following ratio of initial components, wt. %: rice grits – 50–70, bright red husked rice – 30–50.

EFFECT: claimed food product has a high nutritional value and can be recommended for the normalization of nutritional status for a number of functional ingredients.

1 cl, 1 tbl, 2 ex