Introduction

SUGAWA Embryo Rice Machine is able to help you.

SUGAWA Embryo Rice Machine turns husk, bran and aleurone layer of brown rice into powdery bran form whilst endosperm and embryo parts form embryo rice such that the natural nutrition of rice grain is retained and the objective of quality lifting, efficiency and minimal wastage is achieved. The rice consumed is safe and the whole hulling process is environmental friendly. You may enjoy both the taste of refined white rice and nutritional value of brown rice.

Grain structure and distribution of nutrients

Grain structure and distribution of nutrients

The outer most layer of rice grain is husk, non-edible, below it is bran layer, contains mainly fiber and lipids, underneath is aleurone layer which is rich in Vitamin B complex and non-organic salt. It is also an important source of Vitamin B1. Endosperm is wrapped inside aleurone layer, the major part of grains which contains a rich source of starch and protein. At the side of a grain is embryo or germ which is rich in protein, lipids, Vitamin B complex, Vitamin E and various micro elements.

Health hazard due to long term consumption of refined rice

Health hazard due to long term consumption of refined rice

“Highly refined” food has been proven to be irrelevant. Despite its softness and fineness, there are various setbacks of refined food. Modern “rich man diseases” such as stroke, diabetes and hypertension are very much related to it. Since vitamins, fiber and micro nutrients of grains are concentrated in aleurone layer and embryo, the more extensive the hulling process is, the more the lost of the nutrients, especially Vitamin B complex. Therefore, refined rice is tasty and easily digested though it is harmful to health and causing Vitamin B1 deficiency easily. Early symptoms include fatigue, anxiety, loss of appetite, constipation and poor work performance, serious cases will cause beriberi and severe health problems. Prolonged fiber deficiency in food intake is also direct or indirect root cause of rectal cancer, diabetes, high blood lipid diseases, constipation, haemorrhoid etc.

Why do cancer cases increase?

Why do cancer cases increase?

Western Regional Research Center USDA and University Of California Medical Center scientists researched and discovered that fiber and anti-oxidants present in rice bran are lost in the refined rice. As a result, occurrence of rectal cancer, colon cancer, diabetes, high blood lipid diseases, constipation and haemorrhoid increases.

Modern Nutrition Studies Find That:

Bran and embryo of rice grain contain rich amount of Vitamin B and Vitamin E, boosting body immune system, promoting blood circulation, fighting depression and gaining back vitality. Besides that, potassium, magnesium, zinc, iron, manganese and micro minerals are richer in brown rice, they help to prevent coronary heart diseases and anaemia. It also retains big amount of dietary fiber that promotes growth of good bacteria, improves bowel movement, soften stool, prevents constipation and colon cancer. Dietary fiber can also combine with cholesterol in bile juice to promotes its removal and thus reduces blood lipids.

Benefits of brown rice to diabetes patients and obese people

As carbohydrate in brown rice is wrapped with coarse fiber, digestion is slower and hence it helps to control blood sugar. Meanwhile, zinc, chromium, manganese, vanadium and other micro minerals help to increase the sensitivity of pancreatic juice, especially beneficial to patients with poor glucose tolerance. Japanese research proved that the Glycemic Index (GI) of brown rice is much lower than white rice, giving a better sense of fullness with the same amount of consumption, useful in diet control and thus helps obese people to slim down.

Why not many people eat brown rice?

Brown rice refers to rice which retains its bran, aleurone layer and embryo after the hulling process. Although it is nutritious, its taste is rough and the texture is compact, hard to cook and not easy to digest, therefore less people consume it these days. For refined white rice, it is brown rice after grinding and removing its outer layer, the rice that we take usually. It not only looks white and smooth, taste softer and much better too. However, nutrition experts state that the nutritious value of brown rice is much higher than white rice.

How to get tasty and nutritious rice?

Although brown rice is much nutritious, without refining process, it tastes bad and grain texture is rough, hard to cook, swallow, digest and absorb; white rice is easy to cook, taste good but not much nutrition left. To get the goodness of both, Sonata Green has brought in highly efficient Embryo Rice Machine such that you don’t lose the nutrition of brown rice and also enjoy the taste of white rice.

Why embryo rice has to be hulled and eaten instantly?

Embryo and bran of rice grain not only nutritious but contain anti-oxidants like active Vitamin E, inositol, hydrochloric acid, non-saturated fatty acid and other functional nutrients. Cooked brown rice couldn’t be absorbed well, edible embryo rice is highly absorbable but easily oxidized, just like cut opened apple turns brown easily in the air (oxidized), oxidation increases with time. Hence, experts suggest the fresher the better of embryo rice, preferably hulled and eaten instantly.

Embryo rice study started in Japan since 1930s.

Japan is a country with the longest average human life span in the world. Recent report states that average age of man is 81 years and woman is 86 years. One of the reasons is that Japanese consume embryo rice regularly. In Japan, the retailed price of embryo rice is 25 times of ours. Dining at a Japanese restaurant, additional embryo rice is charged at 600 yens, i.e. about RM20 but side dish is free.

Therefore, we see that Japanese who consumes fresh food mainly getting sufficient nutrients which contribute to their longevity. Early in the 1930s, Japan has started to study embryo rice and embryo rice machine. Today, embryo rice is widely consumed by Japanese.