Title of Invention	ENZYMATIC POLISHING OF BROWN RICE
Abstract	This invention relates to a process for the enzymatic polishing of brown rice comprising soaking brown rice in water to obtain soaked rice, subjecting the soaked rice to treatment with calcium carbonate solution followed by enzymatic treatment of the rice grains using a mixture of xylanase and cellulase, washing the enzymatically treated rice and steaming the same obtain the enzymatically polished rice.

Title of Invention

ENZYMATIC POLISHING OF BROWN RICE

Abstract

This invention relates to a process for the enzymatic polishing of brown rice comprising soaking brown rice in water to obtain soaked rice, subjecting the soaked rice to treatment with calcium carbonate solution followed by enzymatic treatment of the rice grains using a mixture of xylanase and cellulase, washing the enzymatically treated rice and steaming the same obtain the enzymatically polished rice.

Full Text	FIELD OF THE INVENTION: This invention relates to a method of enzymatic polishing of rice. This invention further relates to a method of enzymatic polishing of brown rice to improve its cooing quality and texture. BACKGROUND OF THE INVENTION: Brown rice contains more nutritional components, such as dietary fibres, essential amino acids, minerals, proteins, vitamins and other non-nutrient essential phytochemicals (phenolic compounds), than the ordinary milled rice. These are contained in the germ and outer layers of the starchy endoperm, which are removed as bran during whitening or milling operation. However, brown rice has lost its appeal due to its hard texture, nutty taste, dark colour, higher cooking time and lower shelf life. A number of methods of polishing and washing brown rice are known in the art. Korean Patent Publication No. KP 8402120 to satake Eng Co. Ltd. discloses a method of producing rice of superhigh gloss by polishing rice grains to under 96%, referred to brown rice and by directing a cool air stream on them to lower the temperature and to humidify them. This is followed by rubbing the surfaces to polish them and produce rice of extra high polish, without any cracks and with high surface hardness. JP 3114423 to Hirose Mfg Co. Ltd. discloses a method of polishing rice with a little water, with the help of an erected screw, a rotary rice stirrer and polisher in a rice washing tub. The among the rice grains caused by differences of rotation for a stirring vane. Mechanical milling results in lower head rice yield with loss of major nutrients. Largest proportion of the gross nutrients concentrated in the bran layers, outside the starchy endosperm of rice are removed during milling operation. According to nutritionists brown rice should be preferred because of its high nutritional value. Removal of bran layers in the milling process improves the appearance, cooking quality and palatability of rice though major loss of nutrients and high percentage of brokens result during mechanical milling. Therefore, the need exists of produce rice, with minimum breakage, retaining the maximum possible nutrients of brown rice and with preferably cooking attributes. OBJECTS OF THE INVENTION It is therefore an object of this invention to propose a process for the enzymatic polishing of brown rice, which is nutritionally richer than milled rice. It is a further object of this invention to propose a process for the enzymatic polishing of brown rice, which allows the rice to retain the bran phytochemicals in comparison to mechanically milled rice. It is a further object to propose a process for the enzymatic polishing of brown rice, which yields rice with better cooking quality and texture. These and other objects and advantages of the invention will be apparent from the ensuing description. DETAILED DESCRIPTION OF THE INVENTION : According to this invention is provided a process for the enzymatic polishing of brown rice. In accordance with this process rice is polished in a more selective way with the help of xylanase and cellulase enzymes. Brown rice is soaked in water at 30- 35oC for 12 to 48 hrs and for another 30 m to 4 hrs at 60 to 65°C attain a saturated moisture level of 35-39%, which lead to an increase in GABA concentration. Calcium carbonate is added to water and the rice grains are kept therein for 30 to 60 mih. Enzymatic treatment is done for 1 to 3 hrs at 30 to 55°C. The enzymes acted upon the non-starch polysaccharides of the bran layers releasing their monomeric sugar constituents. The rice grains are then washed to remove the enzymes, steamed in a preheated autoclave for 10 to 40 min under, atmospheric pressure. The enzymes used are hydrolytic enzymes such as cellulases, xylanases etc, which selectively degrade the rice bran layers. The enzymes are produced from Aspergillus sp and Trichoderma sp respectively. Xylanase enzyme was produced through solid-state fermentation by growing Aspergillus awamori on wheat bran according to the method of (Koremelink et al., 1991); cellulase enzyme was produced through solid -state fermentation by growing Trichoderma reesei Rut C-390 on Ocimum gratissimum seeds and sawdust according to the method of (Das, Banerjee & Bal, 2006). The crude enzymes were centrifuged and supernatant enzymes were concentrated by Ultra Filtration. Steaming of hydrated and enzyme treated rice grain was carried out to complete the gelatinization process as well as to deactivate the left over enzyme. Enzyme treated rice was steamed in a preheated autoclave at atmospheric pressure. Steaming time and pressure were judiciously controlled because intense heat and pressure hardens the grain excessively and depends it color while incomplete gelatinization of rice starch produces opaque white belly at the core of the rice kernel, which makes it prone to breakage. Relatively low-pressure steam is used to obtain high colored/translucent steamed rice. Optimum time of steaming was found to be 20 min for the production of translucent, light colored grains. According to an embodiment of this invention is proposed a combination preparation for hydrolytic enzymes used for bio-polishing of rice. The xylanaese is used in 200-300 IU/ml and cellulase in 30-40 IU/ml. In a preferred embodiment 256 IU/ml of xylanase and 36 IU/ml cellulase is used for treating the rice grains. According to an embodiment is disclosed a formulation comprising a mixture of enzymes with additives, for bio-polishing of rice. Calcium carbonate is used as an additive for fortification of the polished rice. A 02% to 0.8% solution of calcium carbonate is generally employed and 0.5% being the preferred concentration. The invention will now be explained with the help of the following non-limiting examples. EXAMPLES: Freshly harvested, PUSA Basmati, long and slender variety of paddy has been procured from Haryana, India. Paddy was harvested in October 2005 and contained 20% moisture. After 24 h from harvesting, it was sun-dried to about 11-12% moisture content (wet basis) and was stored in airtight containers for 30 days at ambient temperature (30±2°C). Paddy was dehulled and broken grains were removed using laboratory grader and head brown rice was used. All Chemicals were procured from Merck, India and Sigma Co., USA. Enzymatic treatment of rice 10g of brown rice grain was soaked in 50 ml water for 24h. Water was changed at regular intervals for minimizing bacterial contamination. Rice grain was soaked for another 1h in 50 ml fresh water at 60-65°C (10°C below its gelatinization temperature) to saturate the grains to a moisture content of 37-39%. 0.5% (0.25g) of calcium carbonate was added to water and kept for another 30 min. The absorbed calcium ions acted as an inducer for the enzyme activity. Rice grain was strained out and washed in water to remove excess calcium carbonate and then treated with 15 ml of xylanase and cellulose enzyme solutions, buffered at pH 5) 256 IU/ml and 36 IU/ml respectively for 2 h at 50°C. Rice grain was strained out and washed to remove the enzymes. The superficial water was blotted off and then steamed in a preheated autoclave for 20 min under atmospheric pressure for complete gelatinization of the rice grains. The polished rice was then subjected to various physico-chemical tests for evaluation of its properties. Brown rice was polished in abrasive polisher for 120s with Degree of Milling ≥ 10% to get the milled rice. The polished rice grains were packed in plastic containers and kept at ambient condition. Experiments were done in triplicate and average data was used for analysis. Brown rice was taken as the control and result of experiments carried out with enzyme treated rice and milled rice was compared to that of the control. Estimation of total protein, crude fibre and crude oil in rice Protein content of PUSA basmati brown rice was estimated to be 8.93%. The protein content was as high as 7.68% through enzymatic treatment of rice and through mechanical milling the value reduced to 7.28%. Much of the nascent proteins of bran are bound in glycosidic linkages and held within the fibrous matrix of the bran in brown rice. Mechanical milling has.resulted in major loss of the protein due to the removal of the bran layers. The crude fibre content in brown rice and enzyme treated rice was estimated to be 1.86% and 1.48%, respectively. 20% reduction in crude fibre content was observed on enzymatic treatment of rice. Oil content of PUSA basmati brown rice was estimated to be 19%, however, through enzymatic treatment of brown rice, oil content decreased to 16%. Both, high fibre and oil content in brown rice as responsible for its nutty and chewy taste. The reduction in fibre and oil content yielded with soft textured rice (details given in Part B). Detection of Gamma aminobutvric acid (GABA) through TLC GABA accumulates during the soaking of rice grains in water at 30-35°C for more than 20 h. GABA is a neutraceutical compound and methods to increase GABA concentrations of food are now in study. GABA is rice grains is synthesized from glutamic acid by glutamate decarboxylase, GAD, and the activity of GAD shows high correlation with the germination ratio. The presence of GABA in the cooked enzyme treated rice and its absence in cooked brown rice was detected through thin layer chromatography. Total phenolic content (TPC) of rice Phenolic compounds are potent natural antioxidants which act both by reducing the content of toxic compounds in foods and by supplying the human body with exogenous antioxidants. Rice bran exclusively consisted of benzoic acid derivatives such as gallic, protocatechuic and vanillic acids. The phenolic compounds may contribute directly to antioxidative action. Significant differences were observed for TPC among the rice types. Highest TPC was observed for controlled brown rice (190.75 µg of gallic acid equivalent/g of rice) followed by enzyme treated rice (156.45 µg of gallic acid equivalent/g of rice) while lowest for milled rice (34.3 µg of gallic acid equivalent /g of rice). Mechanical milling causes a major loss in Vitamin Thiamine. Significant loss of Thiamine (65%), Pyridoxine (90%), Niacin (57%) and Riboflavin (>90%) was observed due to mechanical milling over brown rice. Selective bio-polishing of rice has helped to retain the major vitamins for brown rice even after cooking, with minor loss tin Thiamine (19%), Niacin (3.4%), Pyridoxine (1%) and Riboflavin (81%) mostly due to the loss of water soluble fractions during soaking of rice. It is seen that minor losses of microelements such as Zn, and Fe, and major losses of macro-elements such as Ca occur due to mechanical milling. This suggested that micro-elements seem to be uniformly distributed in the grain, contrasting with the macro-elements that seem to be present in external layers, aleurone and pericarp and are therefore more affected by the mechanical milling process. Significant loss of calcium (65%), Magnesium (28%), Iron (27%) and Zinc (21%) is observed due to mechanical milling in comparison to brown rice. Selective bio-polishing of rice has helped to retain the minerals with minor losses in Magnesium (6%), Iron (26%), Zinc (5%), while Calcium content increased by 10% may be due to calcium fortification of rice with calcium carbonate treatment. The cooking time of enzyme treated rice is reduced by more or less 15 min with relatively higher water absorbing capacity, volume expansion ratio and grain elongation ratio over brown rice. Degradation of the fibrous bran layers with enzymes allowed easy diffusion of water and the starch granules to expand naturally on cooking. Brown rice is polished with biocatalysts in a selective way, keeping in view, the health benefits of brown rice. Selective degradation of bran layers has facilitated the retention of vital nutrients and non-nutrient phytochemicals and thereby retaining the antioxidant properties of rice. Enzyme treated brown rice proved nutritionally better than milled rice and resulted with better cooking qualities than brown rice. Softer, nutritious, bio-polished rice are produced with no loss in head rice yield. Therefore, enzyme treated rice can be the better alternative for milled rice or brown rice. WE CLAIM: 1. A process for the enzymatic polishing of brown rice comprising soaking brown rice in water to obtain soaked rice, subjecting the soaked rice to treatment with calcium carbonate solution followed by enzymatic treatment of the rice grains using a mixture of xylanase and cellulase, washing the enzymatically treated rice and steaming the same obtain the enzymatically polished rice. 2. The process as claimed in claim 1, wherein the brown rice is soaked in water for 12 to 48 hrs at 30 to 35°C and for another 30 minutes to 4 hrs at 60 to 65°C. 3. The process as claimed in claim 1, wherein calcium carbonate treatment is done for 30 to 60 min. 4. The process as claimed in claim 1, wherein calcium carbonate is added to the water in which the rice is soaked. 5. The process as claimed in claim 1, wherein a 0.2 to 0.8% concentration of calcium carbonate in water is maintained. 6. The process as claimed in claim 1, wherein the xylanase is used in 200-300 IU/ml and cellulase in 30-40 IU/ml. 7. The process as claimed in claim 1, wherein the enzymatic treatment is carried out over a period of 1 to 3 hour. 8. The process as claimed in claim 1, wherein the enzymatic treatment is effected at 30 to 55°C. 9. The process as claimed in claim 1, wherein the enzymatically treated rice is washed with water to free from enzymes. 10. The process as claimed in claim 1, wherein the enzymatically treated rice is steamed for 10 to 40 min at atmospheric pressure. ABSTRACT TITLE: ENZYMATIC POLISHING OF BROWN RICE This invention relates to a process for the enzymatic polishing of brown rice comprising soaking brown rice in water to obtain soaked rice, subjecting the soaked rice to treatment with calcium carbonate solution followed by enzymatic treatment of the rice grains using a mixture of xylanase and cellulase, washing the enzymatically treated rice and steaming the same obtain the enzymatically polished rice.

Full Text

FIELD OF THE INVENTION:
This invention relates to a method of enzymatic polishing of rice.
This invention further relates to a method of enzymatic polishing of brown rice to
improve its cooing quality and texture.
BACKGROUND OF THE INVENTION:
Brown rice contains more nutritional components, such as dietary fibres,
essential amino acids, minerals, proteins, vitamins and other non-nutrient
essential phytochemicals (phenolic compounds), than the ordinary milled rice.
These are contained in the germ and outer layers of the starchy endoperm,
which are removed as bran during whitening or milling operation. However,
brown rice has lost its appeal due to its hard texture, nutty taste, dark colour,
higher cooking time and lower shelf life. A number of methods of polishing and
washing brown rice are known in the art. Korean Patent Publication No. KP
8402120 to satake Eng Co. Ltd. discloses a method of producing rice of
superhigh gloss by polishing rice grains to under 96%, referred to brown rice and
by directing a cool air stream on them to lower the temperature and to humidify
them. This is followed by rubbing the surfaces to polish them and produce rice of
extra high polish, without any cracks and with high surface hardness.
JP 3114423 to Hirose Mfg Co. Ltd. discloses a method of polishing rice with a
little water, with the help of an erected screw, a rotary rice stirrer and polisher in
a rice washing tub. The among the rice grains caused by differences of rotation
for a stirring vane.
Mechanical milling results in lower head rice yield with loss of major nutrients.
Largest proportion of the gross nutrients concentrated in the bran layers, outside
the starchy endosperm of rice are removed during milling operation.

According to nutritionists brown rice should be preferred because of its high
nutritional value. Removal of bran layers in the milling process improves the
appearance, cooking quality and palatability of rice though major loss of
nutrients and high percentage of brokens result during mechanical milling.
Therefore, the need exists of produce rice, with minimum breakage, retaining
the maximum possible nutrients of brown rice and with preferably cooking
attributes.
OBJECTS OF THE INVENTION
It is therefore an object of this invention to propose a process for the enzymatic
polishing of brown rice, which is nutritionally richer than milled rice.
It is a further object of this invention to propose a process for the enzymatic
polishing of brown rice, which allows the rice to retain the bran phytochemicals
in comparison to mechanically milled rice.
It is a further object to propose a process for the enzymatic polishing of brown
rice, which yields rice with better cooking quality and texture.
These and other objects and advantages of the invention will be apparent from
the ensuing description.
DETAILED DESCRIPTION OF THE INVENTION :
According to this invention is provided a process for the enzymatic polishing of
brown rice.
In accordance with this process rice is polished in a more selective way with the
help of xylanase and cellulase enzymes. Brown rice is soaked in water at 30-
35oC for 12 to 48 hrs and for another 30 m to 4 hrs at 60 to 65°C attain a

saturated moisture level of 35-39%, which lead to an increase in GABA
concentration. Calcium carbonate is added to water and the rice grains are kept
therein for 30 to 60 mih. Enzymatic treatment is done for 1 to 3 hrs at 30 to
55°C. The enzymes acted upon the non-starch polysaccharides of the bran layers
releasing their monomeric sugar constituents. The rice grains are then washed to
remove the enzymes, steamed in a preheated autoclave for 10 to 40 min under,
atmospheric pressure.
The enzymes used are hydrolytic enzymes such as cellulases, xylanases etc,
which selectively degrade the rice bran layers. The enzymes are produced from
Aspergillus sp and Trichoderma sp respectively. Xylanase enzyme was produced
through solid-state fermentation by growing Aspergillus awamori on wheat bran
according to the method of (Koremelink et al., 1991); cellulase enzyme was
produced through solid -state fermentation by growing Trichoderma reesei Rut
C-390 on Ocimum gratissimum seeds and sawdust according to the method of
(Das, Banerjee & Bal, 2006). The crude enzymes were centrifuged and
supernatant enzymes were concentrated by Ultra Filtration.
Steaming of hydrated and enzyme treated rice grain was carried out to complete
the gelatinization process as well as to deactivate the left over enzyme. Enzyme
treated rice was steamed in a preheated autoclave at atmospheric pressure.
Steaming time and pressure were judiciously controlled because intense heat
and pressure hardens the grain excessively and depends it color while
incomplete gelatinization of rice starch produces opaque white belly at the core
of the rice kernel, which makes it prone to breakage. Relatively low-pressure
steam is used to obtain high colored/translucent steamed rice. Optimum time of
steaming was found to be 20 min for the production of translucent, light colored
grains.

According to an embodiment of this invention is proposed a combination
preparation for hydrolytic enzymes used for bio-polishing of rice. The xylanaese
is used in 200-300 IU/ml and cellulase in 30-40 IU/ml.
In a preferred embodiment 256 IU/ml of xylanase and 36 IU/ml cellulase is used
for treating the rice grains.
According to an embodiment is disclosed a formulation comprising a mixture of
enzymes with additives, for bio-polishing of rice. Calcium carbonate is used as an
additive for fortification of the polished rice. A 02% to 0.8% solution of calcium
carbonate is generally employed and 0.5% being the preferred concentration.
The invention will now be explained with the help of the following non-limiting
examples.
EXAMPLES:
Freshly harvested, PUSA Basmati, long and slender variety of paddy has been
procured from Haryana, India. Paddy was harvested in October 2005 and
contained 20% moisture. After 24 h from harvesting, it was sun-dried to about
11-12% moisture content (wet basis) and was stored in airtight containers for 30
days at ambient temperature (30±2°C). Paddy was dehulled and broken grains
were removed using laboratory grader and head brown rice was used.
All Chemicals were procured from Merck, India and Sigma Co., USA.
Enzymatic treatment of rice
10g of brown rice grain was soaked in 50 ml water for 24h. Water was changed
at regular intervals for minimizing bacterial contamination. Rice grain was soaked
for another 1h in 50 ml fresh water at 60-65°C (10°C below its gelatinization
temperature) to saturate the grains to a moisture content of 37-39%. 0.5%

(0.25g) of calcium carbonate was added to water and kept for another 30 min.
The absorbed calcium ions acted as an inducer for the enzyme activity. Rice
grain was strained out and washed in water to remove excess calcium carbonate
and then treated with 15 ml of xylanase and cellulose enzyme solutions, buffered
at pH 5) 256 IU/ml and 36 IU/ml respectively for 2 h at 50°C. Rice grain was
strained out and washed to remove the enzymes. The superficial water was
blotted off and then steamed in a preheated autoclave for 20 min under
atmospheric pressure for complete gelatinization of the rice grains.
The polished rice was then subjected to various physico-chemical tests for
evaluation of its properties.
Brown rice was polished in abrasive polisher for 120s with Degree of Milling ≥
10% to get the milled rice. The polished rice grains were packed in plastic
containers and kept at ambient condition. Experiments were done in triplicate
and average data was used for analysis. Brown rice was taken as the control and
result of experiments carried out with enzyme treated rice and milled rice was
compared to that of the control.
Estimation of total protein, crude fibre and crude oil in rice
Protein content of PUSA basmati brown rice was estimated to be 8.93%. The
protein content was as high as 7.68% through enzymatic treatment of rice and
through mechanical milling the value reduced to 7.28%. Much of the nascent
proteins of bran are bound in glycosidic linkages and held within the fibrous
matrix of the bran in brown rice. Mechanical milling has.resulted in major loss of
the protein due to the removal of the bran layers. The crude fibre content in
brown rice and enzyme treated rice was estimated to be 1.86% and 1.48%,
respectively. 20% reduction in crude fibre content was observed on enzymatic
treatment of rice. Oil content of PUSA basmati brown rice was estimated to be
19%, however, through enzymatic treatment of brown rice, oil content

decreased to 16%. Both, high fibre and oil content in brown rice as responsible
for its nutty and chewy taste. The reduction in fibre and oil content yielded with
soft textured rice (details given in Part B).
Detection of Gamma aminobutvric acid (GABA) through TLC
GABA accumulates during the soaking of rice grains in water at 30-35°C for more
than 20 h. GABA is a neutraceutical compound and methods to increase GABA
concentrations of food are now in study. GABA is rice grains is synthesized from
glutamic acid by glutamate decarboxylase, GAD, and the activity of GAD shows
high correlation with the germination ratio. The presence of GABA in the cooked
enzyme treated rice and its absence in cooked brown rice was detected through
thin layer chromatography.
Total phenolic content (TPC) of rice
Phenolic compounds are potent natural antioxidants which act both by reducing
the content of toxic compounds in foods and by supplying the human body with
exogenous antioxidants. Rice bran exclusively consisted of benzoic acid
derivatives such as gallic, protocatechuic and vanillic acids. The phenolic
compounds may contribute directly to antioxidative action. Significant differences
were observed for TPC among the rice types. Highest TPC was observed for
controlled brown rice (190.75 µg of gallic acid equivalent/g of rice) followed by
enzyme treated rice (156.45 µg of gallic acid equivalent/g of rice) while lowest
for milled rice (34.3 µg of gallic acid equivalent /g of rice).
Mechanical milling causes a major loss in Vitamin Thiamine. Significant loss of
Thiamine (65%), Pyridoxine (90%), Niacin (57%) and Riboflavin (>90%) was
observed due to mechanical milling over brown rice. Selective bio-polishing of
rice has helped to retain the major vitamins for brown rice even after cooking,
with minor loss tin Thiamine (19%), Niacin (3.4%), Pyridoxine (1%) and

Riboflavin (81%) mostly due to the loss of water soluble fractions during soaking
of rice.
It is seen that minor losses of microelements such as Zn, and Fe, and major
losses of macro-elements such as Ca occur due to mechanical milling. This
suggested that micro-elements seem to be uniformly distributed in the grain,
contrasting with the macro-elements that seem to be present in external layers,
aleurone and pericarp and are therefore more affected by the mechanical milling
process. Significant loss of calcium (65%), Magnesium (28%), Iron (27%) and
Zinc (21%) is observed due to mechanical milling in comparison to brown rice.
Selective bio-polishing of rice has helped to retain the minerals with minor losses
in Magnesium (6%), Iron (26%), Zinc (5%), while Calcium content increased by
10% may be due to calcium fortification of rice with calcium carbonate
treatment.
The cooking time of enzyme treated rice is reduced by more or less 15 min with
relatively higher water absorbing capacity, volume expansion ratio and grain
elongation ratio over brown rice. Degradation of the fibrous bran layers with
enzymes allowed easy diffusion of water and the starch granules to expand
naturally on cooking.

Brown rice is polished with biocatalysts in a selective way, keeping in view, the
health benefits of brown rice. Selective degradation of bran layers has facilitated
the retention of vital nutrients and non-nutrient phytochemicals and thereby
retaining the antioxidant properties of rice. Enzyme treated brown rice proved
nutritionally better than milled rice and resulted with better cooking qualities
than brown rice. Softer, nutritious, bio-polished rice are produced with no loss in
head rice yield. Therefore, enzyme treated rice can be the better alternative for
milled rice or brown rice.

WE CLAIM:
1. A process for the enzymatic polishing of brown rice comprising soaking brown
rice in water to obtain soaked rice, subjecting the soaked rice to treatment with
calcium carbonate solution
followed by enzymatic treatment of the rice grains using a mixture of xylanase
and cellulase,
washing the enzymatically treated rice and steaming the same obtain the
enzymatically polished rice.
2. The process as claimed in claim 1, wherein the brown rice is soaked in water for
12 to 48 hrs at 30 to 35°C and for another 30 minutes to 4 hrs at 60 to 65°C.
3. The process as claimed in claim 1, wherein calcium carbonate treatment is done
for 30 to 60 min.
4. The process as claimed in claim 1, wherein calcium carbonate is added to the
water in which the rice is soaked.
5. The process as claimed in claim 1, wherein a 0.2 to 0.8% concentration of
calcium carbonate in water is maintained.
6. The process as claimed in claim 1, wherein the xylanase is used in 200-300
IU/ml and cellulase in 30-40 IU/ml.
7. The process as claimed in claim 1, wherein the enzymatic treatment is carried
out over a period of 1 to 3 hour.

8. The process as claimed in claim 1, wherein the enzymatic treatment is effected
at 30 to 55°C.
9. The process as claimed in claim 1, wherein the enzymatically treated rice is
washed with water to free from enzymes.
10. The process as claimed in claim 1, wherein the enzymatically treated rice is
steamed for 10 to 40 min at atmospheric pressure.

ABSTRACT

TITLE: ENZYMATIC POLISHING OF BROWN RICE
This invention relates to a process for the enzymatic polishing of brown
rice comprising soaking brown rice in water to obtain soaked rice,
subjecting the soaked rice to treatment with calcium carbonate solution
followed by enzymatic treatment of the rice grains using a mixture of
xylanase and cellulase, washing the enzymatically treated rice and
steaming the same obtain the enzymatically polished rice.

Documents:

01305-kol-2006-claims.pdf

01305-kol-2006-correspondence others.pdf

01305-kol-2006-correspondence-1.1.pdf

01305-kol-2006-description(complete).pdf

01305-kol-2006-description(provisonal).pdf

01305-kol-2006-form-1.pdf

01305-kol-2006-form-2-1.1.pdf

01305-kol-2006-form-2.pdf

01305-kol-2006-form-3.pdf

01305-kol-2006-form-5.pdf

01305-kol-2006-general power of authority.pdf

1305-KOL-2006-(12-04-2012)-AMANDED CLAIMS.pdf

1305-KOL-2006-(12-04-2012)-DESCRIPTION (COMPLETE).pdf

1305-KOL-2006-(12-04-2012)-EXAMINATION REPORT REPLY RECIEVED.PDF

1305-KOL-2006-(12-04-2012)-FORM 1.pdf

1305-KOL-2006-(12-04-2012)-FORM 2.pdf

1305-KOL-2006-(12-04-2012)-OTHERS.pdf

1305-KOL-2006-(23-05-2012)-CORRESPONDENCE.pdf

1305-KOL-2006-(23-05-2012)-FORM-1.pdf

1305-KOL-2006-(23-05-2012)-PETITION UNDER RULE 137.pdf

1305-KOL-2006-CORRESPONDENCE 1.1.pdf

1305-KOL-2006-CORRESPONDENCE.pdf

1305-KOL-2006-EXAMINATION REPORT.pdf

1305-kol-2006-form 18.pdf

1305-KOL-2006-FORM 3.pdf

1305-KOL-2006-FORM 5.pdf

1305-KOL-2006-FORM 6.pdf

1305-KOL-2006-FORM 8.pdf

1305-KOL-2006-GFA.pdf

1305-KOL-2006-GRANTED-ABSTRACT.pdf

1305-KOL-2006-GRANTED-CLAIMS.pdf

1305-KOL-2006-GRANTED-DESCRIPTION (COMPLETE).pdf

1305-KOL-2006-GRANTED-FORM 1.pdf

1305-KOL-2006-GRANTED-FORM 2.pdf

1305-KOL-2006-GRANTED-SPECIFICATION.pdf

1305-KOL-2006-REPLY TO EXAMINATION REPORT.pdf

« Previous Patent

Next Patent »

Patent Number

255133

Indian Patent Application Number

1305/KOL/2006

PG Journal Number

05/2013

Publication Date

01-Feb-2013

Grant Date

28-Jan-2013

Date of Filing

05-Dec-2006

Name of Patentee

INDIAN INSTITUTE OF TECHNOLOGY

Applicant Address

Indian Institute of Kharagpur 721302

Inventors:

#	Inventor's Name	Inventor's Address
1	RINTU BANERJEE	Indian Institute of Technology, Kharagpur 721302
2	SATISH BAL	Indian Institute of Technology, Kharagpur 721302
3	MITHU DAS	Indian Institute of Technology, Kharagpur 721302

PCT International Classification Number

A23L 1/10

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA