KR101714963B1

KR101714963B1 - Method for producing three color germinated brown rice powder using three color brown rice

Info

Publication number: KR101714963B1
Application number: KR1020160032659A
Authority: KR
Inventors: 천상욱
Original assignee: 농업회사법인주식회사지푸드
Priority date: 2016-03-18
Filing date: 2016-03-18
Publication date: 2017-03-09

Abstract

The present invention relates to a method for manufacturing three color germinated brown rice powder which comprises the following steps: (a) macerating black brown rice, red brown rice, and green brown rice in water separately for seed-soaking and germination; (b) drying the black germinated brown rice, the red germinated brown rice, and the green germinated brown rice separately; and (c) mixing and pulverizing the black germinated brown rice, the red germinated brown rice, and the green germinated brown rice. The present invention further relates to the three color germinated brown rice powder, and processed food containing the three color germinated brown rice powder.

Description

TECHNICAL FIELD The present invention relates to a method for producing three-color germinated brown rice powder using three-

The present invention relates to a method for producing a microorganism, comprising the steps of: (a) germinating by soaking black, brown and green brown rice respectively in water; (b) drying the germinated black germinated brown rice, the red germinated brown rice, and the germinated brown rice germinated in step (a), respectively; And (c) mixing the dried black germinated brown rice, the red germinated brown rice, and the germinated brown rice germinated in step (b), followed by pulverization. And a processed food containing the tricolor germinated brown rice powder and the tricolor germinated brown rice powder.

Rice (rice, Oryza sativa L.) has been used as the main ingredient of our diet with the beginning of history. Whole grain of rice is an unpurified cereal which contains many nutritional and physiologically active ingredients which are useful for the human body rather than being refined.

Brown rice, which is a form of whole grains, is composed of rice bran, embryo and endosperm which contains pericarp, seed coat and aleurone layer with rice husk removed from rice. It is rich in nutrients such as proteins, vitamins, minerals and dietary fiber.

Brown rice contains abundant physiologically active substances such as γ-oryzanol, octacosanol, β-sitosterol, γ-aminobutyric acid, tocopherol and tocotrienol These physiologically active substances have been reported to have hypoglycemic effect, inhibition of blood pressure increase, cholesterol lowering, anticancer and endurance strengthening effect.

Studies on the breeding of colored crops have been increasing as scientifically proving that the pigment components present in natural foods exhibit various physiological activity effects in the human body. Antioxidant, antimutagenic, anticancer and anti-inflammatory effects of black rice and black soybean, which are representative colored crops, are abundant in anthocyanin. In addition, it has been reported that the pigmented barley lines developed in various varieties in Korea have high electron donating ability, SOD-like activity, lecithin oxidation inhibiting activity and radical scavenging ability.

Anthocyanin is a water-soluble natural coloring matter contained in vegetable food with purple color. It is contained in cereal such as fruit and vegetables such as grape, raspberry, and coloring, purple potato, purple sweet potato, red flower and fruit, , Pink, purple, and blue, and there are about 300 species in nature.

Black rice, which is a type of colored pigeon, is also removed from its surface only. Its dietary fiber content is higher than that of white rice, and its nutrients such as vitamins and minerals are abundant. The black rice contains physiologically active ingredients such as polyphenols, flavonoids, anthocyanins, and γ-oryzanol, which are known to exhibit antioxidant functions in vivo.

Anthocyanin, a magenta pigment present in the rice bran layer of black rice, is composed mainly of glycosides such as cyanidin-3-glucoside and malvidin-3-glucoside. And has been reported to have various physiological activities such as antioxidative activity, antimicrobial activity, antimutagenicity, thrombolytic activity and antioxidative effect. Rice is classified into rice and glutinous rice depending on the content of amylose. Like ordinary rice, black rice is divided into rice and glutinous rice.

Grain causes biochemical and physicochemical changes in seedling by germination, improving digestibility and increasing physiological activity. It is known that germination of germinated brown rice is more softened than that of brown rice to improve the taste of the rice and activation of various enzymes in seedling to increase the content of health functional substance.

In recent years, as a part of activation of brown rice consumption, overcoming the disadvantages of brown rice, germination including various nutritional and functional properties has been spotlighted. Such germination is softened compared to conventional brown rice, and texture improvement and functional improvement are improved, Activation of various nutritional functional ingredients and enzymes such as ferulic acid, tocotrienol, magnesium, zinc, γ-oryzanol, GABA (γ-aminobutyric acid) and β-sitosterol Are known to activate or increase health functional substances.

Korean Patent No. 1571890 discloses a safflower brown rice powder composition and Korean Patent Laid-Open Publication No. 2009-0016081 discloses a method of producing a mixed brown rice powder. However, in the method of producing the tricolor germinated brown rice powder using the tricolor brown rice of the present invention .

It is an object of the present invention to provide a germinated brown rice powder having improved functional properties and physiological activity and a favorable taste during production of germinated brown rice powder, , Drying conditions, and the like, thereby providing a method of manufacturing a ternary germinated brown rice powder having high nutritional content and excellent taste.

In order to solve the above-described problems, the present invention provides a method for producing a microorganism, comprising the steps of: (a) germinating by soaking black and brown rice, red brown rice and green brown rice respectively in water; (b) drying the germinated black germinated brown rice, the red germinated brown rice, and the germinated brown rice germinated in step (a), respectively; And (c) mixing the dried black germinated brown rice, the red germinated brown rice, and the germinated brown rice germinated in step (b), followed by pulverizing the brown rice germinated brown rice powder.

In addition, the present invention provides tricolor germinated brown rice powder prepared by the above method.

The present invention also provides a processed food containing the tricolor germinated brown rice powder.

The tricolor germinated brown rice powder of the present invention is improved in preference to functional foods such as total phenol, flavonoid, amino acid and GABA, and antioxidative activity, Can be expected.

FIG. 1 is a diagram illustrating a manufacturing process of the ternary germinated brown rice powder of the present invention.
Fig. 2 shows photographs of black germinated brown rice, red germinated brown rice, and green germinated brown rice.

In order to achieve the object of the present invention,

(a) germination by soaking black and brown rice, red brown rice and green brown rice respectively in water;

(b) drying the germinated black germinated brown rice, the red germinated brown rice, and the germinated brown rice germinated in step (a), respectively; And

(c) mixing the dry black germinated brown rice, the red germinated brown rice, and the germinated brown rice germ in the step (b), followed by pulverizing the brown rice germinated brown rice, to prepare a ternary germinated brown rice powder.

In the method for producing the ternary germinated brown rice powder of the present invention, the condition referred to as water in the step (a) is preferably a step of bringing black, brown and green brown rice into water at 20 to 25 ° C for 15 to 24 hours More preferably 20 to 25 < 0 > C for 18 hours. Under the above conditions, the brown rice was absorbed by water and expanded and softened to form a condition capable of sprouting from the rice. The germination rate was improved in the subsequent germination stage, If it is immersed for a longer period of time than the above range, the nutritional components are eluted.

The germination of step (a) is preferably 20 to 28 hours at 19 to 25 ° C for black brown rice and brown rice brown, and 19 to 25 minutes for green brown rice called water. Deg.] C for 40 to 56 hours, more preferably black brown rice and red brown rice can be germinated by being soaked at 22 [deg.] C for 24 hours, and water brown rice brown at 22 [deg.] C for 48 hours, respectively . As a result of enhancing the physiological activities such as total phenol, flavonoid, amino acid and GABA, and antioxidant activity of the powders prepared by germinating black, red and green brown rice under the above conditions, it was possible to produce powders having improved preference .

In addition, in the method of producing the ternary germinated brown rice powder of the present invention, drying in the step (b) is preferably performed at 45 to 55 ° C until the moisture content of the ternary germinated brown rice is 10 to 15% (v / w) And more preferably the tricolor germinated brown rice can be dried at 50 캜 until the moisture content reaches 13% (v / w). Drying of the ternary germinated brown rice under the above conditions resulted in an increase in the effective component in the powder, thereby making it possible to produce a powder having high nutritional content and improved taste.

In addition, in the method for producing the ternary germinated brown rice powder of the present invention, the mixing of the step (c) is preferably carried out at a ratio of 3.5 to 4.5: 2.5 to 3.5: 2.5 to 3.5 weight percent of black germinated brown rice, More preferably, black germinated brown rice, red germinated brown rice and green germinated brown rice can be mixed in a weight ratio of 4: 3: 3. Mixing the three-color brown rice at the above ratios improved the functional ingredient and physiological activity, so that it was possible to produce a powder with good quality.

The method for producing the ternary germinated brown rice powder of the present invention is more specifically

(a) Black brown rice, red brown rice, and green brown rice are boiled in water at 20 to 25 ° C for 15 to 24 hours, respectively, and black brown rice and red brown rice called water are heated at 19 to 25 ° C for 20 to 28 hours, Green brown rice is germinated by soaking at 19 to 25 ° C for 40 to 56 hours, respectively;

(b) drying the germinated black germinated brown rice, the red germinated brown rice and the germinated brown rice germinated in step (a) at 45 to 55 ° C until the moisture content is 10 to 15% (v / w); And

(c) mixing the dry black germinated brown rice, the red germinated brown rice and the green germinated brown rice in the step (b) at a ratio of 3.5 to 4.5: 2.5 to 3.5: 2.5 to 3.5, and then pulverizing the mixture into 80 to 120 mesh In addition,

More specifically,

(a) Black brown rice, red brown rice and green brown rice were boiled for 18 hours in water at 20 to 25 ° C, respectively, and black brown rice and red brown rice called water were heated at 22 ° C for 24 hours, Germinating by soaking for 48 hours each;

(b) drying the germinated black germinated brown rice, the red germinated brown rice, and the germinated brown rice germinated in step (a) at 50 ° C until the water content becomes 13% (v / w); And

(c) mixing the dry black germinated brown rice, the red germinated brown rice and the green germinated brown rice in the step (b) in a weight ratio of 4: 3: 3 and then pulverizing the mixture into 80 to 120 mesh.

The present invention also provides a tricolor germinated brown rice powder prepared by the above method.

The present invention also provides a processed food containing the tricolor germinated brown rice powder. There is no particular limitation on the kind of the processed food. Examples of the food to which the powder can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including rice cakes, Tea, a drink, an alcoholic beverage, and a vitamin complex, all of which are processed foods in a conventional sense.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Comparative Example 1: Preparation of tricolor germinated brown rice powder

(a) Prepare 20 ~ 25 ℃ of water twice as much as the weight of colored rice after washing the prepared black brown rice (breed: early-born insect), red brown rice (varieties: black rice) and green brown rice And immersed for 18 hours. In the immersed brown rice, black rice and red rice were germinated for 1 day and green rice was germinated for 2 days and germinated at an average temperature of 22 ± 3 ℃ until germinated at an average size of 1.0 mm.

(b) Drying of colored brown rice germinated with a sprout length of 1.0 mm was dried through warm air (50 DEG C) until the brown rice had a water content of 13% (v / w).

(c) The dried black germinated brown rice, red germinated brown rice and green germinated brown rice were mixed in a weight ratio of 1: 1: 1, respectively, to prepare tricolor germinated brown rice.

(d) The prepared tricolor germinated brown rice powder was pulverized (80-120 mesh) to prepare a powder product.

Comparative Example 2: Preparation of tricolor germinated brown rice powder

The tricolor germinated brown rice powder was prepared by the method of Comparative Example 1, except that the germination of step (a) was germinated for 2 days, and the green rice was germinated for 1 day.

Comparative Example 3: Preparation of tricolor germinated brown rice powder

The tricolor germinated brown rice powder was prepared by the method of Comparative Example 1, and dried until the moisture content of the colored brown rice was 13% (v / w) at 35 ° C during drying in the step (b) .

Comparative Example 4: Preparation of tricolor germinated brown rice powder

The mixture of the germinated brown rice, the red germinated brown rice and the green germinated brown rice were mixed at a mixing ratio of 2: 4: 4 to prepare a tricolor germinated brown rice powder by the method of Comparative Example 1, .

Manufacturing example 1: Preparation of tricolor germinated brown rice powder

The germinated brown rice powder was prepared in the same manner as in Comparative Example 1 except that the mixture of black germinated brown rice, red germinated brown rice and green germinated brown rice were mixed at a mixing ratio of 4: 3: 3 in the step (c) .

Example 1: Determination of total phenolic compound content of tricolor germinated brown rice powder

The total phenolic compound content was analyzed according to the Folin-Denis method. After adjusting the sample to 1 mg / ml, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteu's phenol reagent was added, and the mixture was mixed at 27 ° C in a shaking bath. After 5 minutes, 1 ml of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of catechin, tannic acid and chlorogenic acid.

Comparison of Total Phenol Content of Tricolor Germinated Brown Rice Powder sample Total Phenol Content (ppm) Catechin Chlorogenic acid Tannic acid Comparative Example 1 109.9 174.4 121.9 Comparative Example 2 111.3 176.5 123.3 Comparative Example 3 108.5 172.4 120.5 Comparative Example 4 106.4 170.4 118.1 Production Example 1 113.1 179.7 126.8

Table 1 shows the total phenol contents of the ternary germinated brown rice prepared by the methods of Production Example 1 and Comparative Examples. As can be seen from Table 1, the total phenol content of Preparation Example 1 was the highest at 179.7 ppm and the lowest value of Comparative Example 4 was 170.4 ppm based on the chlorogenic acid content. The contents of catechin and tannic acid were also highest in Manufacturing Example 1 at 113.1 ppm and 126.8 ppm, respectively. Thus, the tricolor germinated brown rice powder prepared by the method of Preparation Example 1 showed the highest total phenol content, which is preferable.

Example 2: Total flavonoid content of ternary germinated brown rice powder

To determine the total flavonoid content from the methanol extract of the sample, 75% methanol was added to 0.1 g of each sample and the mixture was extracted at room temperature overnight. Then, 1.0 ml of the test solution was taken in a test tube and 10 ml of diethylen glycol was added thereto. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. For the blank test, a 50% methanol solution was treated in the same manner as the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined therefrom.

Comparison of Total Flavonoid Contents of Tricolor Germinated Brown Rice Powder sample Total flavonoid content (ppm) Comparative Example 1 34.5 Comparative Example 2 33.0 Comparative Example 3 31.8 Comparative Example 4 32.2 Production Example 1 36.8

The total flavonoid content of the ternary germinated brown rice powder prepared by the method of Preparation Example 1 and Comparative Example is shown in Table 2 above. As can be seen from Table 2, the total flavonoid content of Preparation Example 1 was the highest at 36.8 ppm and the lowest of Comparative Example 3 was 31.8 ppm. Thus, the tricolor germinated rice prepared by the method of Preparation Example 1 showed the highest total flavonoid content, which was preferable.

Example 3: Tricolor germinated brown rice powder DPPH Radical Scatters exam

To measure the antioxidative activity by hydrogen electron donating ability, a sample was dissolved in a methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

Comparison of DPPH radical scavenging ability of tricolor germinated brown rice powder sample DPPH radical scavenging ability (%) 125 250 500 1000 2000 IC ₅₀ Comparative Example 1 15.3 ± 0.4 28.6 ± 0.2 46.6 ± 0.3 61.2 ± 0.4 79.8 ± 0.9 710.1 Comparative Example 2 13.6 ± 2.1 21.2 ± 2.2 44.5 ± 1.2 59.6 ± 1.8 72.3 ± 2.1 758.5 Comparative Example 3 10.6 ± 1.7 16.3 ± 2.2 36.9 ± 2.4 51.5 ± 0.2 70.5 ± 1.1 915.7 Comparative Example 4 9.5 ± 0.3 18.4 ± 1.8 40.5 ± 1.8 53.4 ± 1.3 71.6 ± 1.6 856.1 Production Example 1 16.9 ± 0.4 31.3 ± 0.2 50.3 ± 0.3 68.1 ± 0.4 88.6 ± 2.0 617.8

The DPPH radical scavenging activity of the ternary germinated brown rice powder prepared by the method of Preparation Example 1 and Comparative Examples is shown in Table 3 above. DPPH radical scavenging activity of Preparation Example 1 was the highest at 88.6% at the concentration of 2,000 ppm of extract and 70.5 ~ 79.8% of Comparative Examples 1 to 4. Thus, the triploid germinated rice of Preparation Example 1 showed the highest DPPH radical scavenging ability and the highest antioxidative activity. The amount of the extract required to exhibit the 50% DPPH radical scavenging ability, that is, the IC ₅₀ value, was also lower than that of the Comparative Example.

Example 4: Nitrite of tricolor germinated brown rice powder Scatters exam

Measurement of nitrite scavenging activity from the methanol extract of the sample was carried out by adding 40 μl of the sample extract and 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer (pH 4.2) or 0.2 M citrate buffer (pH 4.5) to 20 μl of 1 mM NaNO ₂ citrate buffer, pH 6.0) to a volume of 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour, and then 1,000 μl of 2% acetic acid and 1 μl of a Griess reagent (1% sulfanilic acid and 1% naphthylamine (30% naphthylamine) in a ratio of 1: 1, prepared immediately before use) was added and mixed well. The mixture was incubated at room temperature for 15 minutes at room temperature. Absorbance was measured at 520 nm, Respectively.

N (%) = [1- (A-C) / B] 100

N: Nitrite scavenging ability

A: After 1 hour of addition of sample to 1 mM NaNO ₂ absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Comparison of nitrite scavenging ability of tricolor germinated brown rice powder sample Nitrite scavenging ability (%) Comparative Example 1 29.0 Comparative Example 2 31.9 Comparative Example 3 30.9 Comparative Example 4 31.2 Production Example 1 39.3

The nitrite scavenging activity of the ternary germinated brown rice powder prepared by the method of Preparation Example 1 and Comparative Example is shown in Table 4 above. At the concentration of 1,000 ppm of the extract, the nitrite scavenging activity of Preparation Example 1 was the highest at 39.3%, and Comparative Examples 1 to 4 were as low as 29.0 to 31.9%. Therefore, the triclosan germinated brown rice powder of Production Example 1 showed the highest nitrite scavenging ability and the highest antioxidative activity.

Example 5: Free amino acid content measurement of tricolor germinated brown rice powder

Amino acid content was analyzed by an automatic amino acid analyzer (L-8900, Hitachi, Japan) using the AccQ-Tag method. 100 g of 75% ethanol was added to 10 g of the sample and extracted with an extractor connected with a cooler for 1 hour. After adding distilled water to 50 ml of the solution, 25% TCA (trichloroacetic acid) was added to the solution. The solution was left in the refrigerator for 1 hour and centrifuged at 3,000 rpm for 20 minutes to obtain a supernatant. Then, 10 ml of diethyl ether was added to remove fat, and the solvent was evaporated by an evaporator. The solvent was then dissolved in a lithium citrate buffer for amino acid analysis, filtered through a 0.45 μm membrane filter, (Bio chrom 20 amino acid analyzer, Cambridge, UK).

Amino acid content (ppm) of ternary germinated brown rice powder amino acid Comparative Example Comparative Example 2 Comparative Example 3 Comparative Example 4 Production Example 1 Alanine 9.27 12.83 12.43 11.56 13.16 Aspartic acid 18.88 15.66 15.76 16.54 19.51 Glutamic acid 75.30 74.97 73.25 71.54 76.52 Isoleucine 10.62 13.40 13.44 12.54 14.20 Leucine 5.91 7.29 7.32 7.68 11.70 Methionine 2.64 2.99 2.99 2.56 4.55 Phenylalanine 10.14 12.90 12.83 11.54 13.88 Proline 10.25 12.28 12.13 11.51 14.03 Serine 15.35 13.85 14.00 14.85 17.12 Threonine 9.94 10.34 10.32 10.52 14.74 Tyrosine 4.02 5.10 5.07 5.04 8.91 Balin 11.44 14.26 14.21 11.54 11.11 Sum 183.76 195.87 193.75 187.42 219.43

Amino acid content of the ternary germinated brown rice prepared by the method of Preparation Example 1 and Comparative Example is shown in Table 5. As can be seen in Table 5, the total amino acid content of Preparation Example 1 was the highest at 219.43 ppm, and the contents of Comparative Examples 1, 2, 3 and 4 were 183.76, 195.87, 193.75 and 187.42 ppm, The tricolor germinated brown rice powder prepared by the method of Example 1 showed the highest amino acid content, which was desirable.

Example 6: tricolor Germinated brown rice powder GABA Content analysis

GABA (γ-Aminobutyric acid) analysis of the ternary germinated brown rice powder samples prepared by the methods of Production Example 1 and Comparative Examples 1, 2, 3 and 4 was performed using an amino acid automatic analyzer (Biochrom 30, Pharmacia Biotech Co., Piscataway, NJ, USA ) Were used. That is, 200 mg of the pulverized sample was precisely weighed and filtered with a 5 탆 membrane filter. 200 μl of sample, 800 μl of lithium citrate loading buffer and 2 ml of distilled water were added and extracted at room temperature for 24 hours. After centrifugation, 0.4 ml of the supernatant was mixed and used as an analytical sample.

The analytical column was analyzed by a gradient column using a lithium citrate lithium buffer (A, B, CII, DII, pH 2.2, pH 3.55) using a lithium column. The analytical conditions were a solvent flow rate of 25.0 ml / hr And the absorbance at 570 nm and 440 nm was measured using a ninhydrin solution as a coloring reagent for detection. All analyzes were repeated 3 times and the values were expressed as mean and standard deviation.

Comparison of GABA content of ternary germinated brown rice powder sample GABA content (unit, ppm) Comparative Example 1 8.21 Comparative Example 2 13.38 Comparative Example 3 13.07 Comparative Example 4 12.84 Production Example 1 17.16

The GABA content of the ternary germinated brown rice powder prepared by the method of Preparation Example 1 and Comparative Examples 1, 2, 3, and 4 is shown in Table 6. As shown in Table 6, the GABA content of Preparation Example 1 was the highest at 17.16 ppm, and Comparative Examples 1, 2, 3 and 4 were 8.21, 13.38, 13.07 and 12.84 ppm, respectively. Therefore, the tricolor germinated brown rice powder prepared by the method of Preparation Example 1 showed the highest GABA content, which is preferable.

Example 7: Sensory evaluation of tricolor germinated brown rice powder

10 children (aged 8 ~ 13), 10 youth (14 ~ 18 years, 5 boys and girls), 10 women (19 ~ 64 years) 5 female and 5 male aged 65 and over. The subjects were sampled powder samples and color, flavor, taste and preference were evaluated. The results are shown in Table 7 with a score of 5 points scale (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good).

Sensory Evaluation of Ternary Germinated Brown Rice Powder sample color
(color) incense
(aroma) flavor
(taste) Comprehensive preference map
(overall acceptability) Comparative Example 1 4.0 3.7 3.8 3.9 Comparative Example 2 3.8 3.8 4.1 3.9 Comparative Example 3 3.9 3.8 4.0 3.8 Comparative Example 4 4.1 3.9 3.9 4.0 Production Example 1 4.6 4.6 4.5 4.7

As can be seen in Table 7, it was confirmed by the evaluators that Production Example 1 showed a high score of 4 or higher in color, flavor, taste and overall acceptability. Thus, it was found that the preparation of the ternary germinated brown rice powder by the method of Production Example 1 improved the preference degree.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims

(a) Black brown rice, red brown rice and green brown rice were boiled for 18 hours in water at 20 to 25 ° C, respectively, and black brown rice and red brown rice called water were heated at 22 ° C for 24 hours, Germinating by soaking for 48 hours each;
(b) drying the germinated black germinated brown rice, the red germinated brown rice, and the germinated brown rice germinated in step (a) at 50 ° C until the water content becomes 13% (v / w); And
(c) mixing the dry black germinated brown rice, the red germinated brown rice and the green germinated brown rice in the step (b) in a weight ratio of 4: 3: 3 and then pulverizing the mixture into 80 to 120 mesh. Wherein the polyphenol, flavonoid, amino acid, and GABA content and antioxidant activity are enhanced.

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