We usually eat white polished rice which is polished and whitened by machines. Compared to polished rice, the paddy after milling is brown rice and it contains aleuronic and layer.
Do not ignore the rice layer; in face it contains nutrition material. It includes approx 60% to 70% vitamin, mineral substance and huge amino acid. Although we eat polished white rice in daily life, but nutrition substance is fading away when the rice is being polished, washed times after times so that only asylum and some protein remaining within rice. So we can say brown rice contains more nutrition substance than polished rice.
Based on modern research, we find brown rice bran and embryo contains plenty vitamin E & B which can improve people immunologic function, metabolism. Furthermore it helps us to keep calm. We also find that brown rice contains much Potassium, Magnesium, Zinc, Ferrum and Manganese, and they are all good for preventing angiocardiopathy and anemia. It keeps great amount of dietary fiber which boost Probiotic growing inside body, intestinal peristalsis. It can also soften excrement and prevent intestinal cancer. Dietary fiber combines cholesterol inside bile; it helps discharge cholesterol and reduce blood fat.
Brown rice benefit fat people and diabetic particularly. Since asylum substance is covered by crude fiber, so that people absorption is slower than normal level, it help them to keep low blood sugar. Meanwhile Zinc, Chrome, Manganese and Vanadium increase insulin sensibility. It is good for carbohydrate tolerance shortage people. Japanese research proves brown rice blood sugar is much lower than white polished rice. People easily get full to east brown rice.
So it helps fat people keep diet. Now it is popular to eat brown rice in many East Asia countries such as Japan, Korea, Singapore.
At the processing plant, the rice is cleaned and hulled. At this point, brown rice needs no further processing. If white rice is desired, the brown rice is milled to remove the outer bran layers. Hulling is the process to remove the hull from the kernel.
Hulling can be done by hand by rolling or grinding the rough rice between stones. However, more often it is processed at a mill with the help of automated processes.
The process of Mechanical Hulling
Drying is the process of simultaneous heat and moisture transfer. It is the removal of excess moisture from the grains. Once dried, the rice grain, now called rough rice, is ready for processing. Proper drying results in increased storage life of the grains, prevention of deterioration in quality, reduction of biological respiration that leads to quality loss of grains, and optimum milling recovery.
In the country three methods are used for drying the paddy grains, namely :
Sun drying is a traditional method of drying the paddy grains. In fact, the major quantity of produce is being dried in the country by this method. Sundrying is the most economical method of drying grains. Grains are spread on drying surfaces such as concrete pavement, mats, plastic sheets and even on fields to dry naturally.
Mechanical drying process means drying the grains by ventilating natural or heated air through the grain mass to get it evaporated the moisture from it. Mechanical dryers are more reliable since drying could be done anytime of the year.
Chemical drying method involves the spraying of common salt solution with specific gravity of 1.1 to 1.2 on the ears of the mature paddy crop.