Rice

The document discusses rice grain coffee as a substitute for regular coffee. It provides details on the process of roasting rice grains to produce rice coffee, including heating rice in a pan until it turns a golden brown color. The document also outlines the equipment used such as grinders and packaging machines and includes a flow diagram of the process.

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Rice

Uploaded by

Ronald

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Rice Grain (Oryza Sativa) Coffee

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Submitted to:
Engr. Nida Verana

Eastern Visayas State University

Chemical Engineering Department
Tacloban City

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CHE 463
(Chemical Process Industries)

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Submitted by:
Ronald T. Baldago
BSChE-4A

May 29, 2019

I. INTRODUCTION

Rice (Oryza sativa is the most important cereal crop in the developing world and is the staple food

of over half the world's population. It is generally considered a semi-aquatic annual grass plant.

About 20 species of the genus Oryza are recognized, but nearly all cultivated rice is O. sativa L.

A small amount of Oryza glaberrima, a perennial species, is grown in Africa. So-called "wild rice"

(Zizania aquatica), grown in the Great Lakes region of the United States, is more closely related

to oats than to rice.

Rice coffee doesn’t cause acid reflux that is why it is pleasant to the stomach, is gluten-free and

has a very low-calorie hit. Though rice coffee does not provide you the pleasure that you can get

from your regular coffee beans, but it can be a substitute if you ran out of coffee.

The health benefits of rice include its ability to provide fast and instant energy, regulate and

improve bowel movements, stabilize blood sugar levels, and slow down the aging process, while

also providing an essential source of vitamin B1 to the human body. Other benefits include its

ability to boost skin health, increase the metabolism, aid in digestion, reduce high blood pressure,

help weight loss efforts, improve the immune system and provide protection against dysentery,

cancer, and heart disease. Rice is a fundamental food in many cultural cuisines around the world,

and it is an important cereal crop that feeds more than half of the world’s population.
II. PROCESS
A roasted rice drink traditionally served as a coffee substitute, this refreshing beverage
has no caffeine, is gluten-free and has a very low calorie hit.
Roasting the rice
1. Heat a cast iron pan until very hot. Place uncooked rice grains on to pan and try to
spread it out as evenly as possible. Let it stay for a minute or so.

2. Start moving the rice around so that it will roast evenly all around.

3. Watch until the rice turns into a golden, nut brown colour. This is when you must
pay extra attention.

4. As soon as the rice turns dark brown, remove from heat immediately and transfer
into another container.
III. APPARATUS
Equipment used in Japan roasting rice grain