KR101690198B1 - Rice sugar and the manufacturing method thereof - Google Patents
Rice sugar and the manufacturing method thereof Download PDFInfo
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- KR101690198B1 KR101690198B1 KR1020160014802A KR20160014802A KR101690198B1 KR 101690198 B1 KR101690198 B1 KR 101690198B1 KR 1020160014802 A KR1020160014802 A KR 1020160014802A KR 20160014802 A KR20160014802 A KR 20160014802A KR 101690198 B1 KR101690198 B1 KR 101690198B1
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- rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 73
- 235000009566 rice Nutrition 0.000 title claims abstract description 73
- 235000000346 sugar Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 72
- 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 claims abstract description 42
- 239000008103 glucose Substances 0.000 claims abstract description 42
- 238000002425 crystallisation Methods 0.000 claims abstract description 38
- 230000008025 crystallization Effects 0.000 claims abstract description 38
- 229940100486 rice starch Drugs 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 34
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- 150000004676 glycans Chemical class 0.000 claims abstract description 14
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 14
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- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 11
- 238000001291 vacuum drying Methods 0.000 claims description 8
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- 239000011449 brick Substances 0.000 claims 1
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- 239000000843 powder Substances 0.000 description 5
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- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
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- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 1
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Images
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/61—Glucose, Dextrose
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
The present invention relates to a rice sugar and a process for producing the same. In the method of the present invention, glucosamylase, a polysaccharide degrading enzyme, is added to rice starch to increase glucose concentration in rice bran, and glucose hydrocrystalline is added as a seed crystal. It is possible to induce pulverization more rapidly than conventional rice silicate production methods by crystallizing rice silicate at a temperature range where crystallization proceeds rapidly. In addition, it is possible to omit the dilution and re-concentration process of rice starch by confirming the proper concentration that can crystallize the rice starch, so that the powdering process is simple, and the rice sauce produced through this process is easier to use and store than when it is liquid And can be usefully used as a sweetener in a variety of uses and methods.
Description
The present invention relates to a rice sugar and a process for producing the same.
Chochung is a traditional food of Korea. It is a natural sweetener made by saccharifying the grains into maltose, diluting it for a long time and then making it thinner. It is called artificial honey because it is a natural honey, called artificial honey. Specifically, cereals such as rice, sorghum, millet, and corn are washed and ground in water, and then sugar is added to the milk by adding maltose. When amylase in malt decomposes starch into glucose, maltose, (Kim & Kim, 1985).
Chochung is known to supply natural nutrients to maintain body balance, to remove toxins and wastes from the intestines, to help improve digestive system diseases, to clear blood, and to regenerate cells to improve the constitution.
Jocheong has been used for a long time by our ancestors because it has glowed and tasted food when it puts sweetness and flavor in Gangjeong, Yoochigo, Also, unlike sugar, there is no change in blood sugar, so it is said to be good for improving obesity. Recently, sugarcane is used as a sweetener instead of sugar.
On the other hand, these preparations are usually commercialized in liquid form. However, in spite of their good shape and nutritional excellence and various efficacies, there is a need for a storage container which can be sealed so that liquid does not flow in distribution or storage. There is a limit to its use. Accordingly, there is a desperate need to develop new formulations in order to enhance the ease of carrying, storing, and using the liquid quinquer.
The present invention relates to a rice sugar and a process for producing the same.
The present invention relates to a method for producing a rice starch, which comprises adding a glucoamylase enzyme to rice starch to decompose the polysaccharide in rice starch to glucose, adding glucose hydrocrystalline to the rice starch as a seed crystal, Crystallizing at low temperature, and drying and pulverizing it.
The present invention also provides a rice sugar produced by the above-described method.
In the method of the present invention, glucosamylase, a polysaccharide degrading enzyme, is added to rice starch to increase glucose concentration in rice bran, and glucose hydrocrystalline is added as a seed crystal. It is possible to induce pulverization more rapidly than conventional rice silicate production methods by crystallizing rice silicate at a temperature range where crystallization proceeds rapidly. In addition, it is possible to omit the dilution and re-concentration process of rice starch by confirming the proper concentration that can crystallize the rice starch, so that the powdering process is simple, and the rice sauce produced through this process is easier to use and store than when it is liquid And can be usefully used as a sweetener in a variety of uses and methods.
FIG. 1 is a graph comparing the crystallization rates of hydrolyzed glucose with seed crystals when rice polysaccharide is decomposed with glucose amylase enzyme (left: control, right: 0.5% of hydrous crystalline glucose) Addition treatment).
FIG. 2 is a graph showing the relationship between the crystallization rate of rice starch crystals according to temperature and the crystallization of rice starch crystals by temperature (-20 ° C., 0 ° C., 4 ° C., 10 ° C., room temperature) And FIG.
FIG. 3 is a graph showing the relationship between the crystallization rate of rice starch crystals according to temperature and the cross section of rice starch crystals produced by inducing crystallization of rice starch at each temperature (-20 ° C., 0 ° C., 4 ° C., Fig.
FIG. 4 is a view showing the rice sugar produced by each drying method in order to compare the characteristics of the rice sugar according to the drying method to find out the optimum drying method.
FIG. 5 is a graph comparing rice crystallization results of rice with wheat flour according to the concentration of rice flour.
Fig. 6 is a diagram showing a powder added with crystalline fructose for enhancing the sweet taste in rice sugar; Fig.
Hereinafter, the present invention will be described in detail.
(A) a polysaccharide decomposing step of adding a glucoamylase enzyme to a rice flour to decompose the polysaccharide in rice flour into glucose;
(b) a seed crystal addition step of adding glucose hydrocrystalline as a seed crystal to the rice starch decomposed polysaccharide in the step (a);
(c) a low-temperature crystallization step of storing rice starch added with seed crystals in step (b) at 0 to 20 ° C;
(d) drying the rice flour crystallized in the step (c); And
(e) pulverizing the dried rice silage in the step (d).
Further, the present invention provides rice sugar produced by the above-mentioned production method.
The 'Glucoamylase' used in the process of the present invention for producing rice sucrose is an enzyme that decomposes carbohydrates, especially polysaccharides, and is an additive that is used variously in food manufacturing and processing. It is used as an enzymatic agent of food and is a hydrolytic enzyme obtained from a culture of black mold (Aspergillus niger) and its variant, Aspergillus oryzae and its variant, Rhizopus oryzae and its variants, and α -1,4- and alpha-1,6-glycoside bonds, to produce glucose.
The glucoamylase added in the method of the present invention may be added at a concentration of 0.1 to 5% (w / v) of rice starch, but is not limited thereto.
The 'glucose hydrocrystalline' used in the process of the present invention for producing rice sucrose is obtained by purifying and concentrating a saccharified solution, slowly cooling the solution while stirring, and crystallizing the solution at about 30 ° C., and mixing 9.1 to 9.5% . When dried at 110 ° C for about 2 hours, crystals are lost to dehydrated glucose. This dehydrated glucose differs from glucose anhydrocrystalline, and when it is placed in an atmosphere with relative humidity of 70% or more, it absorbs moisture quickly and returns to hydrolyzed glucose . Anhydrous crystalline glucose is prepared by crystallizing an organic solvent or by concentrating in vacuo at 65 ° C to precipitate crystals, followed by pulverization and drying, and usually contains 0.2 to 0.5% of water. The form of crystals is known to be monoclinic in the case of the functional glucose and anisotropic in the anhydrous glucose.
The hydrous crystalline glucose added in the method of the present invention may be added at a concentration of 0.1 to 5% (w / v) of rice starch, but is not limited thereto.
In the method of the present invention, various drying methods such as vacuum drying, cold air drying and freeze drying may be used, and it is preferable to use a vacuum drying method or a cold air drying method.
The vacuum drying may be performed at a temperature ranging from 10 to 20 ° C and preferably at a temperature ranging from 13 to 17 ° C, but is not limited thereto.
In addition, the cold air drying may be performed at a temperature ranging from 5 to 15 ° C. and preferably at a temperature ranging from 8 to 12 ° C., but is not limited thereto.
According to an embodiment of the present invention, the method for producing rice sucrose of the present invention comprises adding glucosamylase, a polysaccharide degrading enzyme to rice starch, to increase glucose concentration in rice starch, Glucose (glucose hydrocrystalline) was added and the rice silicate was crystallized at a temperature range in which the crystallization proceeded rapidly, so that pulverization can be induced more rapidly than the conventional method of producing rice sucrose. In addition, it can be confirmed that the pulverization process is simpler since the proper concentration at which crystallization of rice silicate can be confirmed and the dilution and re-concentration process of rice silicate can be omitted. Therefore, the present invention can be usefully used as a rapid method for producing rice sucrose. In addition, the Rice Sugar prepared through this method is easier to use and store than liquid form, and thus can be utilized as a sweetener in various applications and methods
Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples.
Example One: Rice zymolysis
Crystalline glucose has an advantage of being low in hygroscopicity and easy to be pulverized. Therefore, in order to crystallize rice starch by low-temperature crystallization of glucose in rice starch, first decompose the polysaccharide of rice starch into glucose by glucosamylase, a polysaccharide degrading enzyme Respectively.
In order to facilitate the enzymatic decomposition of rice starch, 80 ° Bx rice starchy rice syrup was diluted to 40 ° Bx, and the mixture was incubated at 60 ° C for about 6 hours with 1% concentration of glucoamylase. This was set as a treatment group, and a 40 B Bx squalene rice husk diluted without treatment with a glucoamylase was set as a control. After completion of the reaction, the sugar content of fructose, glucose, sucrose, lactose and maltose of the two samples was analyzed by HPLC.
The results are shown in Table 1.
Free sugar content of control and treatment after glucoamylase digestion
(Unit: g / 100g)
As shown in Table 1, the maltose content of the control group was 14.6%. However, the treatment group treated with the glucoamylase enzyme reaction was not detected because the maltose was converted into glucose, and the content of the saccharide was increased by about 20% Could know.
Example 2: Rice Low-temperature crystallization
Example 2-1. Rice Vacuum concentration
The soluble solids content of the rice silage samples was measured before and after the treatment with glucoamylase enzyme and was found to be 40 ° Bx. To induce glucose crystallization, it was left to stand at low temperature (0 ~ 10 ℃) and at room temperature for several days so that it could be easily pulverized. As a result, there was no change in properties and no crystallization. It was thought that the concentration of soluble solid content was low. In order to increase the soluble solid content, the enzyme digested sample with glucoamylase was boiled once to completely inactivate the enzyme and concentrated in vacuo to 65 ° Bx.
Example 2-2. Enriched Rice Low-temperature crystallization
In order to investigate the effect of seed crystals on the crystallization rate in the crystallization of rice starch hydrolyzed with glucoamylase, 300 ml of vacuum concentrated rice bran up to 65 ° Bx after decomposition of glucoamylase in transparent beaker was added , A beaker containing 0.5% glucose hydrocrystalline as seed crystals, and a non - treated beaker as a non - treated control. The treatments and control were kept at 4 ℃ and the degree of crystallization was visually observed at intervals of 3 days.
The results are shown in Fig.
On the 0th day, rice bran was concentrated at 65 ° Bx, and 0.5% of hydrolyzed glucose was added to the right side of the concentrate. After 3 days, large amounts of crystals were observed in the treatment area. In the control without added glucose crystals, partial crystallization started at the bottom of the beaker. On the 6th day, almost all of the treatments were completely crystallized, but only a part of the control was crystallized on the bottom and almost all of the control was crystallized on the 12th day. On the 15th day, complete crystallization was achieved with no difference in control and treatment.
It is possible to induce low-temperature crystallization in a short time by adding a small amount of functional crystal glucose, which can act as a seed crystal, to rice starch to reduce the time required to half compared with that of the control, thereby shortening the pulverization time It is possible to reduce the cost.
Example 2-3. Rice seasoning Optimum temperature setting for low temperature crystallization
In order to investigate the optimum temperature for low temperature crystallization of rice silage in short time, hydrolyzed glucose was added to the rice silage samples concentrated at 65 ° Bx after 1, The crystallization rate of rice silicate was visually observed at intervals of 3 days with the treatment set as the treatment under the temperature condition of room temperature and the treatment at room temperature as the control.
The results are shown in FIG. 2 and FIG.
On the 0th day, concentrated rice bran at 65 ° Bx was recovered from the concentrator, 1% hydrous crystalline glucose was added, and the mixture was thoroughly mixed and dissolved. When the treatment at each temperature condition was observed on day 3, the crystallization was carried out in the order of 0 ° C> 4 ° C> 10 ° C> room temperature. In the treatment at -20 ° C, crystallization and freezing occurred at the same time, It was difficult to judge it completely by the naked eye. On the 6th day, complete crystallization was observed at 0 ℃ and 4 ℃ treatment, and crystallization progressed relatively slowly at 10 ℃ treatment and at room temperature treatment than cold (0 ~ 4 ℃) treatment.
Therefore, it was found that it is most preferable to store at 0 to 4 째 C, and most preferably 0 째 C, for the rapid low-temperature crystallization of rice starch. It was found that it is more inefficient than cold storage because it takes more time to freeze (-20 ℃) and room temperature than crystallization at 0 ~ 4 ℃.
Example 3: Crystallized Rice dry
In order to determine the optimal drying method by comparing the pulverization characteristics of rice flour according to the drying method, the rice flour crystallized at low temperature in Example 2-3 was dried by the following three methods.
Example 3-1. Cold wind drying
The completely crystallized rice bran at 0 占 폚 was placed flat on the container and dried in a cold air for 7 days at a temperature of 10-20 占 폚.
Example 3-2. Freeze-dried
The completely crystallized rice bran at 0 ° C was placed in a container and frozen at 10 ~ -20 ° C for 4 days.
Example 3-3. Vacuum drying
The completely crystallized rice bran at 0 DEG C was placed flat in the vessel and vacuum-dried at a temperature of 10 to 25 DEG C for 48 hours.
Rice flour, which had been dried by each method, was pulverized by a pulverizer into a fine powder form and then compared with each color.
The results are shown in FIG. 4 and Table 2.
Treatment
Color comparison of Rice Sugar
As shown in FIG. 4, there was no significant difference in the external shape of the pulverized powder after drying. However, the lumps before the pulverization after drying were comparatively well crumbled by the force of the hand, but the lyophilization and vacuum drying treatments were very hard.
As shown in Table 2, L, a and b after grinding showed no significant difference in three treatments.
Example 4: Rice Comparison of Crystallization by Concentration
In order to compare the decomposition efficiency of maltose into glucose and the degree of crystallization thereof according to the concentration of rice starch, 85 ° Bx rice starch was diluted to 50, 60, and 70 ° Bx, respectively. Then, glucoamylase was dissolved in 1% And the mixture was reacted at 60 DEG C for 6 hours with stirring. The free sugars of fructose, glucose, sucrose, lactose and maltose were analyzed by HPLC.
The results of analyzing the sugar content by HPLC are shown in Table 3.
As shown in Table 3, it was found that maltose was converted to glucose even when the concentration of rice silicate was high.
In addition, 1% of hydrolyzed glucose, which acts as a seed, was added to the enzymatically digested samples and stored at 4 ℃ for 2 ~ 3 days.
The results are shown in Fig.
As shown in FIG. 5, the highest concentration of the 70 ° Bx rice starch hydrolyzate showed the fastest crystallization in the 50, 60, and 70 ° Bx rice starch hydrolyzate, and 60 ° Bx was higher than 70 ° Bx The crystallization rate was slow and 50 ° Bx was not crystallized. Therefore, it was found that crystallization of high concentration of rice flour can induce crystallization of rice flour in a short time. From this, it can be concluded that the process of diluting (40 ° Bx) and re-enriching (60 ° Bx) the rice ash as in Example 1 can be omitted by using a high concentration of rice silage.
Examples : Rice Sugar Addition of crystalline fructose
The fully dried rice sugar was crushed finely with a crusher to make it into a powder type, or roughly crushed and passed through a sieve to form a granule. In case of lack of sweetness, fructose was mixed with strong sweetness and refreshing feeling. Crystalline fructose is a crystallized fructose powder obtained by subtracting glucose from sugar. Its relative sweetness has the same sweetness as sugar content of about 70% and is used as a sugar substitute for diabetic patients and obese patients. The more the fructose in rice sugar is mixed, the more synergy of sweetness can be obtained.
The form of rice sucrose prepared by adding fructose is shown in Fig.
Claims (7)
(b) a seed crystal addition step of adding glucose hydrocrystalline as a seed crystal to the rice starch decomposed polysaccharide in the step (a);
(c) a low-temperature crystallization step of storing rice starch added with seed crystals in the step (b) at 0 to 4 ° C;
(d) drying the rice flour crystallized in the step (c); And
(e) pulverizing the dried rice silage in the step (d).
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4876096A (en) * | 1986-04-28 | 1989-10-24 | California Natural Products | Rice syrup sweetener |
| KR20110009267A (en) * | 2011-01-11 | 2011-01-27 | 김호승 | Method and development of granule type tea using rose petals |
| JP2012232908A (en) * | 2011-04-28 | 2012-11-29 | Matsutani Chem Ind Ltd | Crystal glucide, method for producing the same, and application thereof |
| KR101325564B1 (en) * | 2012-10-10 | 2013-11-06 | 여영자 | Making method for rice sugar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4876096A (en) * | 1986-04-28 | 1989-10-24 | California Natural Products | Rice syrup sweetener |
| KR20110009267A (en) * | 2011-01-11 | 2011-01-27 | 김호승 | Method and development of granule type tea using rose petals |
| JP2012232908A (en) * | 2011-04-28 | 2012-11-29 | Matsutani Chem Ind Ltd | Crystal glucide, method for producing the same, and application thereof |
| KR101325564B1 (en) * | 2012-10-10 | 2013-11-06 | 여영자 | Making method for rice sugar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102061703B1 (en) * | 2018-03-06 | 2020-01-02 | 농업회사법인 주식회사 두레촌 | Method for Manufacturing Rice Grain Syrup Powder |
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