METHOD OF RICE GRAIN PROCESSING Russian patent published in 2019 - IPC B02B5/02 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used in the processing of rice grains. Method of processing rice grains includes cleaning the grain mass from impurities, peeling rice grains, separating peeling products into husked rice, unhusked rice and husks, sorting husked rice in a photoelectronic separator. Sorting is carried out by measuring the color parameters – hue, saturation and brightness with the release of husked rice grains with an ordinary color of fruit shells and waste, representing a mixture consisting of seeds of wild plants, mineral impurities and husked rice grains with different color of fruit shells, other than ordinary coloring. In the future, waste is sorted to remove seeds of wild plants and mineral impurities with the release of husked rice grains with different color of fruit shells, other than ordinary coloring. Surface of the isolated husked rice grains with different color of fruit shells is cleaned with additional moistening by 0.3–0.8 % by weight of the product and then sorted to remove rice flour and crushed rice grains with release of whole grains of husked rice with different color of fruit shells. Selected whole grains of husked rice with different colors of fruit shells are sorted into three fractions by measuring the color parameters – hue, saturation, and brightness – to obtain products of increased nutritional value. First fraction, characterized by a hue from 18.64 to 23.58 standard units, saturation from 132.51 to 140.63 standard units and brightness from 80.93 to 106.25 standard units, is a product of high nutritional value – pink husked rice. Second fraction, characterized by a 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, is a product of high nutritional value – bright red husked rice. Third fraction, characterized by a hue of from 15.82 to 17.96 standard units, saturation from 94.91 to 116.51 standard units and brightness from 46.37 to 51.25 standard units, represents a product of high nutritional value – brown husked rice.

EFFECT: use of the invention will increase the yield of finished products, as well as expand the range of products.

1 cl, 3 ex, 2 tbl