Journal for the Integrated Study of Dietary Habits
Online ISSN : 1881-2368
Print ISSN : 1346-9770
Development of New Tasty White Process
Shigeharu KanemotoTsunehiko Shibata
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Volume 13 (2002-2003) Issue 1 Pages 2-9

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Abstract

Rice millers in Japan currently produce the Musenmai ( “no wash” rice) pursuing needs of both consumers and rice cooking industry.
There are two types of Musenmai producing equipment, namely dry and wet types.In either case the objective is to achieve fully-milled rice (pre-washed rice) with less than 16% moisture content by removing remains of aleurone layer on milled rice.
Conventional equipment, either of dry or wet type, has issues to overcome.Washing, once or twice, before cooking is still required in the case of dry type equipment.While wet type does not require rice washing at end-users, loss of nutritious elements of milled rice is significant, and in addition, bran-contaminated water out of the equipment needs to be treated before discharge.
We have developed a new type equipment to resolve these issues.The equipment completely removes aleurone layer on milled rice by adding as little as 5% moisture to milled rice and by mixing with a medium made of tapioca, which is heated to 100 degrees in Celsius.
The new system is named “New Tasty White Process” or “NTWP” in short. Musenmai treated through the new process is called'Tasty White Rice'(TWR) They say there is not yet rice-milling industry firmly established as a part of food processing chain in Japan despite abundant rice-milling plants.The development of “NTWP” h as opened new horizons for future rice-milling plants to become comprehensive food processing rice-mills with Total Attractive Quality Management ( “TAQM” ) capabilities based on “HACCP” and “PACCP” .

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