The invention presents a novel method for producing instant brown rice tea that preserves the natural flavor and aroma of roasted brown rice. Traditional methods involve baking polished rice, leaching it with warm water, and then concentrating the resulting powder. However, this process often leads to the loss of essential flavor and aromatic compounds, as well as excessive extraction of soluble starch, which can result in an undesirable starchy texture and the presence of starch-specific iridium.
In contrast, the method described in this invention involves leaching roasted polished rice at low temperatures (0 to 20°C) to extract the flavor components without dissolving the starch. This leachate is then concentrated along with green tea extract and subsequently powdered to produce a high-quality instant brown rice tea. Additionally, steam distillation of the roasted rice at 40 to 100°C can be used to capture the aromatic components, which are then added during the concentration or mixing stages.
The term "roasted polished rice" refers to brown rice that has been heat-treated to achieve a browned surface, enhancing its flavor profile. Cold water leaching at 0 to 20°C is critical to preserving the unique taste of brown rice tea. Using water above 25°C tends to extract more starch, masking the desired flavor, while water at 40°C may result in an overly starchy and less flavorful product. Therefore, cold leaching for 1 to 24 hours with 5 to 10 times the volume of water relative to the rice is recommended.
To further enhance the aroma and prevent its loss during processing, cyclodextrin may be added. Additionally, a controlled decompression step before freeze-drying can improve the quality of the final product. The flavor extract can be combined with either the green tea leachate or the aromatic distillate, and then concentrated and powdered. Alternatively, the low-temperature leachate can be mixed with the green tea powder directly.
The resulting instant brown rice tea can be rehydrated with water and offers a rich, authentic flavor and aroma. In particular, when the aromatic distillate is included, the product closely resembles naturally brewed brown rice tea.
**Example 1:**
30 g of roasted white rice was soaked in 150 mL of 10°C water for 10 hours, filtered, and washed with 50 mL of cold water. The combined leachate (100 mL) had a solid content of 2.7%, and 0.5 g of cyclodextrin was added. Meanwhile, 100 g of fresh tea leaves were steamed, chopped, preheated at 60°C for 20 minutes, and leached with 65°C water. The green tea leachate (1000 mL, 2.0% solids) was mixed with the brown rice leachate, concentrated under reduced pressure to 35% solids, and freeze-dried to yield 24 g of instant brown rice tea. When brewed, it produced a strong, authentic brown rice tea flavor and aroma.
**Example 2:**
Tea powder (180 g) was leached with 70°C water multiple times, filtered, and concentrated to 140 mL (33% solids). Roasted white rice (30 g) was soaked in 200 mL of 4°C water for 18 hours, yielding 100 mL of flavored leachate (2.5% solids) with 0.5 g of cyclodextrin. Another 30 g of roasted rice was leached with 70°C water, and 140 mL of distilled liquid (1.0% solids) was obtained. The three liquids were mixed and freeze-dried to produce 50 g of instant brown rice tea, which exhibited a good balance of flavor and aroma.
**Example 3:**
Using the same method, the three liquids were prepared. Liquid 2 and 3 were mixed and freeze-dried, then combined with liquid 1 in varying ratios. When 10 g of the former was mixed with 45 g of the latter, the product quality matched that of Example 2, demonstrating the flexibility of the formulation.
**Example 4:**
80 g of roasted white rice was soaked in 480 mL of 7°C water for 12 hours, yielding 240 mL of leachate (3% solids) with 0.3 g of cyclodextrin. Freeze-drying produced a flavored brown rice flour. Fresh tea leaves (140 g) were steamed, chopped, and leached with 65°C water to obtain 500 mL of green tea extract (2% solids), which was concentrated and freeze-dried into 10 g of instant tea. After heating at 80°C for 70 minutes, the tea was mixed with the brown rice flour to create an instant brown rice tea with a stronger rice flavor and superior quality than previous examples.
This innovative approach ensures a more authentic, flavorful, and aromatic instant brown rice tea, making it ideal for consumers who seek convenience without compromising on quality.
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