KR100852353B1 - Process of making functional rice - Google Patents
Process of making functional rice Download PDFInfo
- Publication number
- KR100852353B1 KR100852353B1 KR1020070012241A KR20070012241A KR100852353B1 KR 100852353 B1 KR100852353 B1 KR 100852353B1 KR 1020070012241 A KR1020070012241 A KR 1020070012241A KR 20070012241 A KR20070012241 A KR 20070012241A KR 100852353 B1 KR100852353 B1 KR 100852353B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- garlic
- weight ratio
- material solution
- functional
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 87
- 235000009566 rice Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 86
- 239000000463 material Substances 0.000 claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 claims abstract description 34
- 240000002234 Allium sativum Species 0.000 claims abstract description 33
- 235000004611 garlic Nutrition 0.000 claims abstract description 33
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 23
- 240000000249 Morus alba Species 0.000 claims abstract description 23
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 14
- 241001474374 Blennius Species 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 241001116389 Aloe Species 0.000 claims abstract description 13
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 13
- 241000234282 Allium Species 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 12
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 12
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 12
- 244000000626 Daucus carota Species 0.000 claims abstract description 12
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 12
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 12
- 239000011575 calcium Substances 0.000 claims abstract description 12
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 12
- 229910052742 iron Inorganic materials 0.000 claims abstract description 11
- 235000015097 nutrients Nutrition 0.000 claims abstract description 10
- 229920001661 Chitosan Polymers 0.000 claims abstract description 9
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000005406 washing Methods 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 239000011550 stock solution Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000835 fiber Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 230000008961 swelling Effects 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims 2
- 238000010298 pulverizing process Methods 0.000 claims 2
- 239000004615 ingredient Substances 0.000 abstract description 13
- 238000002360 preparation method Methods 0.000 abstract description 11
- 238000000605 extraction Methods 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 6
- 230000000149 penetrating effect Effects 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 239000003086 colorant Substances 0.000 abstract description 2
- 235000001465 calcium Nutrition 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000021329 brown rice Nutrition 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000006837 decompression Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 235000007686 potassium Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229940069978 calcium supplement Drugs 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- LXBIFEVIBLOUGU-JGWLITMVSA-N duvoglustat Chemical compound OC[C@H]1NC[C@H](O)[C@@H](O)[C@@H]1O LXBIFEVIBLOUGU-JGWLITMVSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 206010027175 memory impairment Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000008210 xanthophylls Nutrition 0.000 description 1
- 150000003735 xanthophylls Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 기능성쌀의 제조방법에 관한 것으로, 마늘 및 오디, 뽕잎, 복분자, 다시마, 미역, 알로에, 당근, 고구마, 브로콜리, 양파에서 추출한 성분을 쌀에 침투시키는 방법으로 제조한다. 본 발명에 따른 기능성쌀의 제조방법은 재료액 제조단계와 제조액 침투단계로 이루어지며, 상세하게는 마늘원액 제조단계, 추출원액 제조단계, 혼합단계를 거쳐 재료액을 제조한 후, 쌀을 세척하는 단계, 세척한 쌀과 재료액을 교반기에 넣고 진공으로 감압하여 팽윤시키는 단계, 가압하여 재료액을 침투시키는 단계, 저온에서 건조하는 단계로 이루어지며, 상기 혼합단계에서 필요에 따라 칼슘, 철분, 키토산, 클로렐라 중에서 선택되는 영양물질을 첨가할 수도 있다.The present invention relates to a method of manufacturing functional rice, and is prepared by a method of infiltrating the ingredients extracted from garlic and mulberry, mulberry leaves, bokbunja, kelp, seaweed, aloe, carrot, sweet potato, broccoli, onion. Method for producing functional rice according to the present invention is made of a material solution manufacturing step and the preparation liquid penetrating step, in detail, after preparing the material solution through the garlic juice preparation step, extraction extract preparation step, mixing step, washing the rice To do this, the washed rice and the material solution is put into a stirrer and reduced pressure in a vacuum to swell, pressurized to penetrate the material solution, drying at a low temperature, calcium, iron powder, if necessary in the mixing step, You can also add nutrients selected from chitosan and chlorella.
본 발명에 따라 제조한 기능성쌀은 쌀 내부에 수분 함유량이 많아 맛이 우수하면서도 마늘의 항균성분을 함유하여 보존기간이 긴 특징이 있으며, 일반 쌀밥을 지을 때와 동일한 방법으로 밥을 짓거나, 일반 쌀과 혼합하여 동일한 방법으로 밥을 지을 수도 있다. 또한, 본 발명의 기능성쌀은 오디, 뽕잎, 복분자, 다시마, 미역, 알로에, 당근, 고구마, 브로콜리, 양파 중에서 선택된 재료로부터 추출한 성분을 함유하며, 필요에 따라 칼슘, 철분, 키토산, 클로렐라 중에서 선택되는 영양물질도 함유하여 밥으로부터 다양한 영양성분을 섭취할 수 있으며, 다양한 천연색상으로 소비자의 기호를 충족시킬 수 있다.Functional rice prepared according to the present invention has a long shelf life due to the high content of moisture in the rice and excellent taste, but also contains an antibacterial component of garlic, and cooked in the same way as when cooked rice, or general You can mix it with rice and cook it in the same way. In addition, the functional rice of the present invention contains a component extracted from a material selected from audi, mulberry leaf, bokbunja, kelp, seaweed, aloe, carrot, sweet potato, broccoli, onion, and selected from calcium, iron, chitosan, chlorella, if necessary It also contains nutrients, so you can get a variety of nutrients from rice, and meet the taste of consumers with a variety of natural colors.
쌀, 기능성쌀, 부패방지, 마늘, 오디, 뽕잎, 다시마, 미역, 알로에. Rice, functional rice, anti-corruption, garlic, mulberry, mulberry leaves, kelp, seaweed, aloe.
Description
본 발명은 기능성쌀의 제조방법에 관한 것이다.The present invention relates to a method for producing functional rice.
다양화된 식생활로 인해 국내 쌀소비량은 점차 줄어들고 있으나 여전히 쌀은 주식으로서 위치를 차지하고 있으며, 최근에는 건강식으로 인정받아 오히려 쌀에 대한 관심이 높아지고 있다. 한편, 생활수준의 향상으로 맛과 영양뿐 아니라 편리성까지 동시에 갖춘 기능성 식품을 찾는 소비자가 점차 늘고 있다. 따라서, 주식인 쌀에 특정 영양소나 천연재료 등을 첨가하여 영양을 보강한 기능성쌀에 대한 연구가 꾸준히 진행되어 왔다.Domestic consumption of rice is gradually decreasing due to diversified diets, but rice still occupies a position as a staple food. On the other hand, consumers are increasingly looking for functional foods that not only taste and nutrition but also convenience due to improved living standards. Therefore, research on functional rice supplemented with nutrition by adding specific nutrients or natural ingredients to rice, which is a staple food, has been steadily in progress.
기능성쌀에 대한 종래기술을 크게 두 가지 종류로 나눌 수 있는데, 그 중 하나는 쌀의 표면에 기능성 성분을 코팅하는 방법이고, 다른 하나는 감압을 이용하여 기능성 성분을 쌀에 침투시키는 방법이다.The prior art for functional rice can be largely divided into two types, one of which is a method of coating a functional ingredient on the surface of the rice, the other is a method of infiltrating the functional ingredient into the rice by using a reduced pressure.
종래기술의 예로서, 대한민국 등록특허 제10-0563269호 기능성쌀 및 그 제조방법에서는 현미, 발아현미에 마늘효소액을 침투시키고, 기능성 성분이 혼합된 한천용액으로 코팅하여 기능성쌀을 제조하는 방법을 제공하였다. 그러나, 쌀의 표면 에 기능성 성분을 코팅하는 방법은 운반 및 보관 과정에서 코팅재료가 탈락하는 문제점이 있었다.As an example of the prior art, the Republic of Korea Patent No. 10-0563269 functional rice and its manufacturing method to penetrate the garlic enzyme solution to brown rice, germinated brown rice, and provides a method for producing functional rice by coating with agar solution mixed with functional ingredients It was. However, the method of coating the functional ingredient on the surface of the rice has a problem that the coating material is dropped during the transport and storage process.
한편, 대한민국 공개특허 제10-2004-0048718호 기능성쌀 및 그 제조방법에서는 발아현미와 기능성 물질을 120~30mmHg의 감압챔버에서 반응시킴으로써 발아현미에 기능성 물질을 침투시키는 방법을 제공하였다. 그러나, 단순한 감압방식으로는 쌀 안에 충분한 양의 기능성 물질을 침투시킬 수 없는 한계가 있었다.On the other hand, the Republic of Korea Patent Publication No. 10-2004-0048718 and the manufacturing method thereof provides a method for penetrating the functional material into the germinated brown rice by reacting the germinated brown rice and the functional material in a reduced pressure chamber of 120 ~ 30mmHg. However, there is a limit in that a simple decompression method can not penetrate a sufficient amount of functional material in the rice.
이에 본 발명의 발명자는 대한민국 등록특허 제10-0479325호 천연색소를 이용한 기능성쌀 제조방법에서 감압, 가압의 과정을 통하여 쌀 내부에 천연색소를 침투시키는 방법을 제공하여, 쌀 안에 충분한 양의 기능성 물질을 침투시킬 수 있도록 하였다. 그러나, 상기 기능성쌀은 일반적인 기능성쌀과 같이 부패가 발생하기 쉬우므로 보관성이 떨어지는 단점을 지니고 있었다.Accordingly, the inventor of the present invention provides a method of penetrating natural pigment into the rice through a process of decompression and pressure in the functional rice manufacturing method using natural pigments, Republic of Korea Patent No. 10-0479325, sufficient amount of functional material in the rice It can be penetrated. However, the functional rice has a disadvantage of poor storage because it is likely to rot like a general functional rice.
본 발명에서는 대한민국 등록특허 제10-0479325호 천연색소를 이용한 기능성쌀 제조방법의 기술을 개량하여, 쌀의 내부에 건강에 이로운 오디, 뽕잎, 복분자, 다시마, 미역, 알로에, 당근, 고구마, 브로콜리, 양파로부터 추출한 성분과 필요에 따라 칼슘, 철분, 키토산, 클로렐라 중에서 선택된 영양물질을 함유시킴으로써 영양쌀의 역할을 충분히 수행하면서도, 일반 기능성쌀의 문제점인 쌀의 부패를 막아 보존기간을 연장할 수 있는 기능성쌀의 제조방법을 제공하고자 한다.In the present invention, by improving the technology of the functional rice manufacturing method using the natural pigments of the Republic of Korea Patent No. 10-0479325, beneficial to the health of the inside of the mulberry, mulberry leaves, bokbunja, kelp, seaweed, aloe, carrot, sweet potato, broccoli, Functionality that can extend the shelf life by preventing the decay of rice, which is a problem of general functional rice, while fully fulfilling the role of nutritious rice by containing nutrients selected from onions and calcium, iron, chitosan and chlorella as needed. To provide a method for producing rice.
본 발명은 기능성쌀의 제조방법에 관한 것으로, 오디, 뽕잎, 복분자, 다시마, 미역, 알로에, 당근, 고구마, 브로콜리, 양파 중에서 하나 또는 둘 이상을 선택하여 혼합한 재료로부터 추출한 성분과 마늘로부터 추출한 성분을 쌀에 침투시키는 방법으로 제조하며, 필요에 따라 칼슘, 철분, 키토산, 클로렐라 중에서 선택된 영양물질을 첨가할 수도 있다.The present invention relates to a method of manufacturing functional rice, and components extracted from garlic and mulberry, mulberry leaves, bokbunja, kelp, seaweed, aloe, carrots, sweet potatoes, broccoli, onions selected from the mixed material and selected from two or more ingredients It is prepared by the method of infiltrating rice, and a nutritional substance selected from calcium, iron, chitosan, and chlorella may be added as necessary.
마늘은 혈액순환 개선, 스트레스 해소, 강장, 정력증강, 항암 등의 효과를 나타내는 것으로 알려져 있는 건강에 이로운 식품으로, 마늘에 함유된 알리신은 항균 및 부패방지의 효과를 나타낸다.Garlic is a healthful food known to have effects on improving blood circulation, relieving stress, tonic, stamina and anticancer, and allicin contained in garlic has antibacterial and anti-corruption effects.
오디는 뽕나무의 열매로, 익으면 즙이 풍부해지고 당분이 들어 있어 새콤달콤하고 신선한 향기가 난다. 오디에는 포도당, 과당, 시트르산, 사과산, 타닌, 펙틴을 비롯하여 비타민(A, B1, B2, D), 칼슘, 인, 철 등이 함유되어 있다. 오디는 강장작용, 갈증해소 작용, 알코올 분해작용, 진정작용을 하며, 불면증과 건망증에도 효과가 있는 것으로 알려져 있다.Audi is a fruit of mulberry, and when it is ripe, it is rich in juice and contains sweet and sour sweet and fresh scent. Audi contains glucose, fructose, citric acid, malic acid, tannins, and pectin, as well as vitamins (A, B 1 , B 2 and D), calcium, phosphorus and iron. Audi is known to be effective in tonic, thirst quenching, alcohol breakdown and sedation, as well as insomnia and forgetfulness.
뽕잎은 다량의 섬유소와 디옥시노지리마이신 성분을 함유하여 혈당을 저하시키므로 당뇨병의 예방 및 치료의 효과가 있으며, 가바 성분을 함유하여 고지혈증, 동맥경화증을 완화하여 혈압을 낮추는 효과가 있는 것으로 알려져 있다.Mulberry leaves contain a large amount of fibrin and deoxynojirimycin, which lowers blood sugar, which is effective in the prevention and treatment of diabetes mellitus, and it contains gava ingredients to reduce hyperlipidemia and atherosclerosis. .
복분자에는 인과 철분, 칼륨, 비타민 A, C 성분이 포함되어 피로회복, 체력 보강, 면역력 증강에 도움을 주고, 타닌 성분이 함유되어 알칼로이드의 흡수를 막고 노폐물을 배출하며, 사포닌 성분이 포함되어 암을 예방하고 콜레스테롤 분해를 촉진시키고, 폴리페놀이 함유되어 노화를 방지하는 효과가 있다.Bokbunja contains phosphorus, iron, potassium, vitamins A and C, which help to relieve fatigue, strengthen physical strength, and boost immunity. Tannins contain alkaloids to prevent absorption and release waste products. Prevents and promotes the breakdown of cholesterol, and contains polyphenols to prevent aging.
다시마는 카로틴류, 크산토필류, 엽록소 등의 다양한 색소와 세포벽의 성분인 알긴산, 요오드, 칼륨, 칼슘, 비타민 B2, 글루탐산 등의 다양한 성분을 함유하고 있으며, 특히 라미닌이라는 아미노산을 함유하여 혈압을 낮추는 효과가 있다.Kelp contains various pigments such as carotene, xanthophylls, and chlorophyll, and various components such as alginic acid, iodine, potassium, calcium, vitamin B 2 and glutamic acid, which are components of the cell wall. It has a lowering effect.
미역에는 식이섬유와 칼륨, 칼슘, 요오드 등이 풍부하여 신진대사를 활발하게 하고, 변비예방, 비만예방, 철분보충, 칼슘보충에 효과적인 것으로 알려져 있다.Seaweed is rich in dietary fiber, potassium, calcium, iodine, etc. It is known to be active in metabolism prevention, constipation prevention, obesity prevention, iron supplement, calcium supplement.
본 발명에서는 오디, 뽕잎, 복분자, 다시마, 미역, 알로에, 당근, 고구마, 브로콜리, 양파 중에서 선택된 재료로부터 추출한 성분을 쌀 내부에 침투시킴에 있어서, 마늘로부터 추출한 성분을 함께 침투시킴으로써, 일반 기능성쌀의 단점인 부패가 쉽게 발생하는 문제를 해결한다.In the present invention, in infiltrating ingredients extracted from a material selected from among mulberry, mulberry leaves, bokbunja, kelp, seaweed, aloe, carrot, sweet potato, broccoli, onion, inside the rice, by infiltrating the components extracted from garlic together, It solves the problem that corruption easily occurs.
본 발명에 따른 기능성쌀의 제조방법은 재료액 제조단계와 재료액 침투단계로 이루어지며, 상세하게는 마늘원액 제조단계, 오디, 뽕잎, 복분자, 다시마, 미역, 알로에, 당근, 고구마, 브로콜리, 양파의 추출원액 제조단계, 혼합단계를 거쳐 재료액을 제조한 후, 쌀을 세척하는 단계, 세척한 쌀과 재료액을 교반기에 넣고 진 공으로 감압하여 팽윤시키는 단계, 가압하여 재료액을 침투시키는 단계, 저온에서 건조하는 단계를 거치는 것을 특징으로 한다.Functional rice production method according to the present invention is made of a material solution manufacturing step and the material solution penetrating step, in detail, garlic juice preparation step, mulberry, mulberry leaf, bokbunja, kelp, seaweed, aloe, carrot, sweet potato, broccoli, onion After preparing the extraction solution of the extract, preparing the material solution through the mixing step, washing the rice, putting the washed rice and the material solution in a stirrer to swell by decompression by vacuum, pressurized to penetrate the material solution, Characterized in that the step of drying at a low temperature.
본 발명에 따른 기능성쌀의 보다 상세한 제조방법은 다음과 같다.More detailed manufacturing method of functional rice according to the present invention is as follows.
[제조방법 1][Manufacturing Method 1]
[제조단계 1-1] 재료액 제조[Step 1-1] Preparation of Material Liquid
[제조단계 1-1-1] 마늘원액 제조[Step 1-1-1] Garlic Juice Preparation
껍질을 제거하고 세척한 마늘 100중량비에 대하여 0.5~1중량비의 에탄올을 첨가하여 분쇄한 후, 원심분리기에서 10,000rpm으로 1시간 동안 회전시켜 액상부분을 취하고, 여과하여 미세한 섬유질을 제거하는 방법으로 마늘원액을 제조한다.After removing the shell and crushed by adding 0.5 ~ 1 weight ratio of ethanol with respect to 100% by weight of the washed garlic, rotated at 10,000rpm for 1 hour in a centrifuge to take the liquid portion, filtered to remove the fine fiber garlic Prepare the stock solution.
[제조단계 1-1-2] 추출원액 제조[Step 1-1-2] Preparation of Extract Solution
오디, 뽕잎, 복분자, 다시마, 미역, 알로에, 당근, 고구마, 브로콜리, 양파 중에서 하나 또는 둘 이상의 재료를 선택하여 세척, 손질한 후, 원심분리기에서 10,000rpm으로 1시간 동안 회전시켜 액상부분을 분리한 다음 여과하여 미세한 섬유질을 제거하는 방법으로 추출원액을 제조한다.After selecting one or two or more ingredients from among mulberry, mulberry leaf, bokbunja, kelp, seaweed, aloe, carrot, sweet potato, broccoli and onion, wash and trim them, and then rotate them at 10,000 rpm for 1 hour to separate the liquid parts. Next, an extraction stock solution is prepared by filtering to remove fine fibers.
[제조단계 1-1-5] 혼합[Step 1-1-5] Mixing
물 100중량비에 대하여 상기 마늘원액 20~50중량비와 추출원액 30~50중량비를 혼합하여 재료액을 제조한다.A material solution is prepared by mixing the garlic juice solution 20-50 weight ratio and the extraction stock solution 30-50 weight ratio with respect to 100 weight ratio of water.
[제조단계 1-2] 재료액 침투[Manufacturing Step 1-2] Material Liquid Infiltration
[제조단계 1-2-1] 쌀 세척[Manufacturing Step 1-2-1] Rice Washing
쌀을 정화된 물로 세척하여 쌀의 표면에 있는 미세분말을 깨끗이 제거한다.The rice is washed with purified water to remove the fine powder on the surface of the rice.
[제조단계 1-2-2] 감압팽윤[Step 1-2-2] Pressure Swelling
상기 재료액과 세척한 쌀을 교반기에 넣고 30분 동안 진공으로 감압하여 쌀의 조직을 이완시킨다.The material solution and the washed rice are placed in a stirrer to relax the tissue of the rice by reducing the vacuum to 30 minutes.
[제조단계 1-2-3] 가압침투[Manufacturing Step 1-2-3] Pressurization
상기 재료액과 쌀 혼합물을 3~10kg/㎠로 5~10분 동안 가압하여 쌀에 재료액을 침투시킨다.The material solution and the rice mixture is pressurized at 3 to 10 kg / cm 2 for 5 to 10 minutes to infiltrate the material solution to the rice.
[제조단계 1-2-4] 건조[Manufacturing Steps 1-2-4] Drying
재료액을 침투시킨 쌀을 -1~1℃의 저온에서 30분~1시간 동안 건조한다.Rice infiltrated with the material solution is dried at a low temperature of -1 to 1 ° C for 30 minutes to 1 hour.
[제조방법 2][Manufacturing Method 2]
[제조단계 2-1] 재료액 제조[Step 2-1] Preparation of Material Liquid
[제조단계 2-1-1] 마늘원액 제조[Manufacturing Step 2-1-1] Garlic Juice Preparation
껍질을 제거하고 세척한 마늘 100중량비에 대하여 0.5~1중량비의 에탄올을 첨가하여 분쇄한 후, 원심분리기에서 10,000rpm으로 1시간 동안 회전시켜 액상부분을 취하고, 여과하여 미세한 섬유질을 제거하는 방법으로 마늘원액을 제조한다.After removing the shell and crushed by adding 0.5 ~ 1 weight ratio of ethanol with respect to 100% by weight of the washed garlic, rotated at 10,000rpm for 1 hour in a centrifuge to take the liquid portion, filtered to remove the fine fiber garlic Prepare the stock solution.
[제조단계 2-1-2] 추출원액 제조[Step 2-1-2] Preparation of Extract Solution
오디, 뽕잎, 복분자, 다시마, 미역, 알로에, 당근, 고구마, 브로콜리, 양파 중에서 하나 또는 둘 이상의 재료를 선택하여 세척, 손질한 후, 원심분리기에서 10,000rpm으로 1시간 동안 회전시켜 액상부분을 분리한 다음 여과하여 미세한 섬유질을 제거하는 방법으로 추출원액을 제조한다.After selecting one or two or more ingredients from among mulberry, mulberry leaf, bokbunja, kelp, seaweed, aloe, carrot, sweet potato, broccoli and onion, wash and trim them, and then rotate them at 10,000 rpm for 1 hour to separate the liquid parts. Next, an extraction stock solution is prepared by filtering to remove fine fibers.
[제조단계 2-1-5] 혼합[Manufacturing Steps 2-1-5] Mixing
칼슘, 철분, 키토산, 클로렐라 중에서 하나 또는 둘 이상의 영양물질을 선택하고, 물 100중량비에 대하여 상기 마늘원액 20~50중량비와 추출원액 30~50중량비, 영양물질 0.1~1중량비를 혼합하여 재료액을 제조한다.Select one or two or more nutrients from calcium, iron, chitosan and chlorella, and mix the 20 to 50 weight ratio of the garlic stock solution, the 30 to 50 weight ratio of the extraction stock solution, and the 0.1 to 1 weight ratio of nutrients with respect to 100 weight ratio of water. Manufacture.
[제조단계 2-2] 재료액 침투[Manufacturing Step 2-2] Material Liquid Infiltration
[제조단계 2-2-1] 쌀 세척[Step 2-2-1] Rice Washing
쌀을 정화된 물로 세척하여 쌀의 표면에 있는 미세분말을 깨끗이 제거한다.The rice is washed with purified water to remove the fine powder on the surface of the rice.
[제조단계 2-2-2] 감압팽윤[Manufacturing Step 2-2-2] Pressure Swelling
상기 재료액과 세척한 쌀을 교반기에 넣고 30분 동안 진공으로 감압하여 쌀의 조직을 이완시킨다.The material solution and the washed rice are placed in a stirrer to relax the tissue of the rice by reducing the vacuum to 30 minutes.
[제조단계 2-2-3] 가압침투[Manufacturing Step 2-2-3] Pressurization
상기 재료액과 쌀 혼합물을 3~10kg/㎠로 5~10분 동안 가압하여 쌀에 재료액을 침투시킨다.The material solution and the rice mixture is pressurized at 3 to 10 kg / cm 2 for 5 to 10 minutes to infiltrate the material solution to the rice.
[제조단계 2-2-4] 건조[Manufacturing Step 2-2-4] Drying
재료액을 침투시킨 쌀을 -1~1℃의 저온에서 30분~1시간 동안 건조한다.Rice infiltrated with the material solution is dried at a low temperature of -1 to 1 ° C for 30 minutes to 1 hour.
상기 제조단계 중 마늘원액의 제조단계에서, 에탄올의 혼합량이 많으면 밥을 지은 후 알콜 냄새가 날 수 있고, 에탄올의 혼합량이 적으면 항균력이 떨어질 수 있으므로, 마늘과 에탄올의 비율은 마늘 100중량비에 대하여 에탄올 0.5~1중량비인 것이 바람직하다.In the manufacturing step of the garlic stock solution during the manufacturing step, if the amount of ethanol is mixed, alcohol may smell after cooking rice, and if the amount of ethanol is mixed, the antibacterial activity may fall, so the ratio of garlic and ethanol is 100% by weight of garlic. It is preferable that it is 0.5-1 weight ratio of ethanol.
혼합단계에 있어서, 마늘원액의 혼합량이 적으면 부패방지 효과가 떨어지고 마늘원액의 혼합량이 많으면 밥에서 마늘 맛이 날 수 있으므로 물 100중량비에 대하여 20~50중량비의 마늘원액을 첨가하며, 추출원액의 혼합량이 적으면 기능성이 떨어지고 추출원액의 혼합량이 많으면 색이나 맛이 강하여 쌀에 대한 기호도가 떨어질 수 있으므로 물 100중량비에 대하여 30~50중량비의 추출원액을 첨가한다.In the mixing step, if the mixing amount of the garlic stock solution is less anti-corruption effect, if the mixing amount of garlic stock solution is a lot of garlic flavor in the rice, so add 20 to 50 weight ratio of garlic stock solution to 100 weight ratio of water, If the amount is small, the functionality is inferior, and if the amount of the mixed extract is high, the color or the taste is strong, so the palatability of the rice may fall, so the extract is added in an amount of 30-50 weight ratio based on 100 weight ratio of water.
제조방법 2의 혼합단계에서 첨가하는 칼슘, 철분, 키토산, 클로렐라 중에서 선택된 영양물질은 일반적으로 분말상태이므로, 첨가량이 너무 적으면 고르게 혼합하기가 어렵고 첨가량이 너무 많으면 수분이 부족할 수 있으므로, 물 100중량비에 대하여 0.1~1중량비의 범위에서 첨가한다.Since nutrients selected from calcium, iron, chitosan, and chlorella added in the mixing step of Preparation Method 2 are generally in powder form, if the amount is too small, it is difficult to mix evenly, and if the amount is too large, water may be insufficient. It is added in the range of 0.1 to 1 weight ratio with respect to.
상기 각 제조단계별 시간, 온도, 압력 등의 조건은 쌀에 재료액을 효과적으로 침투시키면서도 쌀의 맛과 질감을 유지하기 위한 바람직한 조건을 기재한 것으로, 상기 범위를 벗어날 경우 쌀의 맛과 질감이 떨어질 수 있으므로 바람직하지 못하다.The conditions such as time, temperature, pressure, etc. for each manufacturing step describe the preferable conditions for maintaining the taste and texture of the rice while effectively infiltrating the material liquid into the rice, if the range and the taste and texture of the rice may fall. Therefore, it is not preferable.
상기 방법에 따라 제조한 기능성쌀들은 오디, 뽕잎, 복분자, 다시마, 미역, 알로에, 당근, 고구마, 브로콜리, 양파 중에서 선택된 재료의 성분을 함유하고, 필요에 따라 칼슘, 철분, 키토산, 클로렐라 중에서 선택된 영양물질도 함유하고 있으 며, 쌀의 색상은 선택된 재료의 색상을 반영하고 있다. 상기 기능성쌀들은 마늘의 항균성분을 함유하여 보존기간이 긴 특징이 있으며, 일반 쌀밥을 지을 때와 동일한 방법으로 밥을 짓거나 일반 쌀과 혼합하여 동일한 방법으로 밥을 지을 수도 있다.Functional rice prepared according to the above method contains ingredients of ingredients selected from audi, mulberry leaves, bokbunja, kelp, seaweed, aloe, carrot, sweet potato, broccoli, onion, nutrition, selected from calcium, iron, chitosan, chlorella as needed It also contains substances and the color of the rice reflects the color of the selected material. The functional rice contains the antimicrobial component of garlic has a long shelf life, it can be cooked in the same way as cooked or mixed with ordinary rice in the same way as when cooked normal rice.
본 발명에 따라 제조한 기능성쌀은 쌀 내부에 수분 함유량이 많이 맛이 우수하면서도 마늘의 항균성분을 함유하여 보존기간이 긴 특징이 있으며, 일반 쌀밥을 지을 때와 동일한 방법으로 밥을 짓거나, 일반 쌀과 혼합하여 동일한 방법으로 밥을 지을 수도 있다. 또한, 본 발명의 기능성쌀은 오디, 뽕잎, 복분자, 다시마, 미역, 알로에, 당근, 고구마, 브로콜리, 양파 중에서 선택된 재료로부터 추출한 성분을 함유하며, 선택적으로 칼슘, 철분, 키토산, 클로렐라와 같은 영양물질도 함유하여 밥으로부터 다양한 영양성분을 섭취할 수 있으며, 다양한 천연색상으로 소비자의 기호를 충족시킬 수 있다.Functional rice produced according to the present invention is characterized by a long retention period by containing a lot of moisture content in the rice, but also excellent antimicrobial component of garlic, and the same method as when cooking rice, or general You can mix it with rice and cook it in the same way. In addition, the functional rice of the present invention contains a component extracted from a material selected from audi, mulberry leaf, bokbunja, kelp, seaweed, aloe, carrot, sweet potato, broccoli, onion, and optionally nutritional substances such as calcium, iron, chitosan, chlorella It can also contain various nutrients from rice, and can satisfy consumers' preferences with various natural colors.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070012241A KR100852353B1 (en) | 2007-02-06 | 2007-02-06 | Process of making functional rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070012241A KR100852353B1 (en) | 2007-02-06 | 2007-02-06 | Process of making functional rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20080073528A KR20080073528A (en) | 2008-08-11 |
| KR100852353B1 true KR100852353B1 (en) | 2008-08-18 |
Family
ID=39883270
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020070012241A KR100852353B1 (en) | 2007-02-06 | 2007-02-06 | Process of making functional rice |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100852353B1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101039640B1 (en) * | 2008-09-29 | 2011-06-09 | 주식회사 지지아이푸드엔터프라이즈 | Method for producing rice for reducing glucose using coating mixture of mulberry leaf extract and onion juice |
| KR101934748B1 (en) | 2017-11-07 | 2019-03-18 | 농업회사 법인 (주) 구미곤충산업연구농장 | Insect shaping rice with enhanced protein content and manufacturing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040040890A (en) * | 2002-11-08 | 2004-05-13 | (주)바이오뉴트리젠 | Cereals filmed with powders or extracts of plants comprising polyphenol or bioflavonoid for improving the metabolism of the lipid and suppressing the fatness |
| KR20050073379A (en) * | 2004-01-09 | 2005-07-13 | 주식회사 네오바이오 | Manufacturing system for functional rice |
| KR20050074229A (en) * | 2004-01-10 | 2005-07-18 | 서영철 | Preparation and Process of Processed Functional Rice |
| KR100572578B1 (en) | 2003-11-19 | 2006-04-24 | 주식회사 네오바이오 | Functional rice and the producing method thereof |
-
2007
- 2007-02-06 KR KR1020070012241A patent/KR100852353B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040040890A (en) * | 2002-11-08 | 2004-05-13 | (주)바이오뉴트리젠 | Cereals filmed with powders or extracts of plants comprising polyphenol or bioflavonoid for improving the metabolism of the lipid and suppressing the fatness |
| KR100572578B1 (en) | 2003-11-19 | 2006-04-24 | 주식회사 네오바이오 | Functional rice and the producing method thereof |
| KR20050073379A (en) * | 2004-01-09 | 2005-07-13 | 주식회사 네오바이오 | Manufacturing system for functional rice |
| KR20050074229A (en) * | 2004-01-10 | 2005-07-18 | 서영철 | Preparation and Process of Processed Functional Rice |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20080073528A (en) | 2008-08-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4521447B2 (en) | Method for producing enzyme-containing health food and health food | |
| CN109757683B (en) | Preparation method of whole-fruit citrus peel | |
| CN101755877B (en) | Method for preparing carrot fiber biscuit | |
| CN104263588A (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN101766314B (en) | Peanut milk and preparation method thereof | |
| KR101098587B1 (en) | Multi-nutrition rice and manufacturing Method thereof | |
| KR101105591B1 (en) | Functional rice for blood sugar down and making method thereof | |
| CN103444927B (en) | Pine needle powder green-keeping and fresh-keeping treatment method and pine needle health protection tea | |
| KR101300378B1 (en) | Functional rice for blood sugar down and making method thereof | |
| CN114376208A (en) | Snow pear and white fungus soup and processing method thereof | |
| KR100852353B1 (en) | Process of making functional rice | |
| KR101997493B1 (en) | Seasoned laver comprising mushroom extract oil and Manufacturing method thereof | |
| KR102219727B1 (en) | Manufacturing method of grain syrup comprising ripe persimmon | |
| CN103431063A (en) | Bean roll and manufacturing method thereof | |
| KR101183247B1 (en) | Red pepper paste with galic and manufaturing method thereof | |
| CN108013285A (en) | A kind of globe artichoke composite beverage and preparation method thereof | |
| KR20190001725A (en) | Methdo for preparing soybean sauce and paste using fermented chaga mushroom powder and bamboo salt | |
| KR102060402B1 (en) | Seasoned laver comprising leaf vegetables and Manufacturing method thereof | |
| CN110613069B (en) | Method for preparing apple composite cloudy juice beverage by using sweet potato powder | |
| KR20060090140A (en) | Manufacturing method of fermented soybeans-cooky and fermented soybeans-cooky manufactured thereby | |
| KR101450722B1 (en) | Soybean extract and preparing method thereof | |
| KR20110050271A (en) | Composition and manufacturing method of persimmon jam and jelly | |
| KR100902775B1 (en) | Special method of making alcohol by using seaweed and sea tangle | |
| KR102279638B1 (en) | Manufacturing method of salted laver containing seaweeds and dendropanax morbifera extract | |
| CN104366516A (en) | Delicious and crispy sliced donkey meat and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20110720 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20120724 Year of fee payment: 5 |
|
| LAPS | Lapse due to unpaid annual fee |