KR101814442B1 - Manufacturing process of low calorie Korean traditional sweets using germinated brown rice - Google Patents

Abstract

The present invention relates to a method for manufacturing low-calorie Korean traditional sweets and cookies using germinated brown rice as grain syrup. More specifically, nutrition and germination rate are increased by germinating brown rice in a tank emitting far infrared rays to manufacture the germinated brown rice, and when manufacturing a deep-fried sweet rice cake by manufacturing a syrup using the germinated brown rice, a deep-fried sweet rice cake to which the grain syrup of germinated brown rice is applied. In addition, in order to compensate for the disadvantages of high sugar content of deep-fried sweet rice cake, a Sargassum fusiforme extract in which a lot of fucoidan is contained is contained to compensate for the disadvantages of the deep-fried sweet rice cake and to provide the deep-fried sweet rice cake having improved texture and flavor, thereby enabling consumers of various classes to intake the deep-fried sweet rice cake which can be enjoyed without worrying about his/her health.

Description

{Manufacturing process of low calorie Korean traditional sweets using germinated brown rice}

More particularly, the present invention relates to a method for manufacturing a Korean rice gruel, which comprises gypsum brown rice gruel so that a healthy brown rice can be consumed as a snack without using a sweet potato as a raw material. And a manufacturing method used.

Kangjung, Ryu, Dasik, Milkweed, Milk gangjeong, Chungcheon and so on.

Yue, a typical Han-gwa, is made of glutinous rice, soaked in water, cut into powder and then mixed with soy sauce and liquor, steamed and thinly sliced into various shapes, and then fried in oil and sprinkled with honey and orchard. The types of Yukwa are very diverse and are called Gangjeong, Sanja, Banshae, However, all the basic assembly methods are the same, and the names are different depending on the shape and the shape of the object. Sliced glutinous rice dough is sliced, dried, oiled, buried in a gangjeong Gangjeong, squares are easier if you make a living.

In addition, the oyster is a kind of sweets that is made by kneading various kinds of grain powder with honey, oil, and alcohol, kneading them, and then frying them in oil to the house honey. The medicine is a typical example of the oyster, and it is used for the refreshment and the overstretching.

The glutinous rice is called glutinous rice and soybeans for about 5 days, finely crushed, and the glutinous rice flour and flour are evenly mixed and kneaded with warm water. Put on cotton balls and rub the dough for about 1 hour, then put on a wooden bat so that they mix with each other in the hamburger and mortar. Put the flour on the chopping board and push the dough to the thickness of about 0.3cm by the pusher, make it square and dry it thoroughly. Remove the dried flour and dough from the flour thoroughly, sprinkle it in hot oil, and drain it. If you fry enough rice called rice, the rice flour begins to splash, leaving only grain. Soak the cooked fried rice in warm seasoning and put it in a bowl. Put the plastic bag in a plastic container, put the oatmeal, seal it so that it does not catch the wind, and store it in a cool place.

Rice is a stock of Asian people including Korea, and it is called brown rice that only rice husks are peeled off from rice, and rice husk of brown rice is cut to improve soft texture and body digestibility.

Brown rice is rich in protein, fat, dietary fiber, vitamins, calcium and iron and various minerals compared to white rice, so it has excellent nutritional value and functionality. Despite the above advantages, brown rice has a difficulty to be placed as a favorite food of various age groups due to rough texture. On the other hand, white rice has a perception of avoiding white food as a major cause of adult diseases such as hypertension and diabetes, while overeating it by eating habits of Koreans who are rice stocks.

The disadvantages of white rice as mentioned above have been overcome by development of various foods continuously, and such effort contributes to promotion of consumption of rice.

Seaweed is a food that can be eaten very quantitatively and abundantly. Generally, it contains about 10% of protein and it contains about 30 ~ 40% of carbohydrate, but because it is vegetable fiber, calories are not expressed. Seaweeds contain many inorganic minerals that are essential for health, and they also contain proteins. Seaweeds such as seaweed, seaweed, and kelp contain a lot of potassium ions and are chemically very good alkaline health foods.

One of the seaweeds as mentioned above contains many inorganic salts such as calcium, iodine and iron. In the days of Borit Hill, where food was scarce, I used to mix the grain with a little bit of sardine, and cooked topped rice. Tott has been eaten as a herb for years, but nowadays it is abundant with vegetables, so most of the produced tortoises are consumed by the Japanese, and they are eaten in miso soup or seasoned.

As a method of manufacturing the above-mentioned ingredients, Patent Documents 10-2004-0073412 (Aug. 19, 2004) and Korean Patent No. 10-0741391 (2007.07.13) are not sufficient for a healthy snack that overcomes the disadvantages of Korean traditional medicine. have.

Korean Patent Publication No. 10-2004-0073412 (Aug. 19, 2004) Korean Patent Registration No. 10-0741391 (2007.07.13)

In order to overcome the disadvantages of various sugars with high sugar content and high calorie content, the inventors of the present invention have found that by reducing the amount of sugar used, adding syrup using germinated brown rice rich in nutrients and fucoidan lowering cholesterol levels, And thus the present invention has been completed.

Therefore, an object of the present invention is, in one aspect, to provide a glutinous flour added with germinated brown rice flour.

An object of the present invention is, in a further aspect,

1) clean glutinous rice is soaked in water, then cleaned and milled to prepare glutinous rice flour;

2) adding 1 part by weight of soybeans so that 10 parts by weight of water is added, grinding and sieving, and filtering only soybean concentrate;

3) adding 20 to 35 parts by weight of a bean product and 0.5 to 2 parts by weight of a top extract to 100 parts by weight of glutinous rice powder, and kneading the mixture with a dipping cake;

4) thinly sliced the rice cake and then cut it constantly;

5) drying the cut rice cake for 4 to 8 hours in a windy dryer at 55 to 75 ° C;

6) aging the dried rice cakes for 24 to 72 hours in a jar or a storage container so that moisture does not become dry on the surface;

7) firstly boiling the aged rice cake until it is swollen in oil at 100 to 120 ° C;

8) secondly frying the first fried rice cake at 160-180 占 폚;

9) mixing 100 parts by weight of germinated brown rice syrup, 3 to 6 parts by weight of sugar and 0.5 to 2 parts by weight of top extract, and making tonic at 80 to 120 ° C;

10) a step of soaking a rice cake, which is secondarily boiled in the warm syrup, with a selected one of rice bran or rice flour, sesame seed, sesame seed, black seed, scorch powder, parat powder, And

11) A method for producing a glaze-added starch-added starch and a glutinous rice gruel comprising the step of filling a gruel and then hardening at a low temperature of 2 to 10 ° C.

In the case of using the added glutinous rice flour according to the present invention as described above, the gingival foliage and fucoidan are taken in order to reduce the risk of excessive intake of obesity and cholesterol by rice and sugar, And can provide an oyster with increased taste and flavor.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing an overall process for producing a whey protein added with germinated brown rice flour according to the present invention. FIG.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. The following terms are defined in consideration of the functions in the embodiments of the present invention, which may vary depending on the intention of the user, the intention or the custom of the operator. Therefore, the definition should be based on the contents throughout this specification.

Yue, one kind of Han, is made of glutinous rice, soaked in water, then cut into powder, then mixed with soy sauce and alcohol, steamed and sliced into various shapes, dried and then sprinkled with oil, . We made our own sweets from ancient times and made them from oil, so they got 'oil'. Western confectionery is mainly made from flour and baked in the oven, whereas our own confectionery is usually made from rice. Yukwa is hot and humid in summer, so it is difficult to make it because it is easy on Gangjeong basil and it is sickly. There are many sizes and shapes and many uses.

Yuhwa, which is a kind of Hanwoo, has the merit of being able to produce only rice, liquor, beans, and oranges. However, this is a snack that can not be eaten by modern people who consume healthy foods. In order to supplement the above-mentioned traditional confectionery and to preserve the inherent flavor, the present invention was made by making germinated brown rice with germinated rice ginseng and using various kinds of ginseng as the examples.

In addition, by extracting and adding the active ingredient of fucoidan and chitosan using the above-mentioned crude chestnut, the cholesterol can be excreted which can be a problem when only the white rice is ingested, thereby making it possible to compensate the disadvantages of the chuche.

Material preparation

Clean glutinous rice is called water and then cleaned and ground to make glutinous rice flour.

Also, clean beans are selected and washed. 1 part by weight of soybeans is added so that 10 parts by weight of water is added, and the mixture is ground and sieved, and only soybean is filtered. The bean has a constant ratio of beans to water to maintain the texture of the yuwu.

Dough stage

20 to 35 parts by weight of bean sprouts and 0.5 to 2 parts by weight of top extract are added to 100 parts by weight of the ground glutinous rice flour prepared above, and kneaded with a dipping rice cake.

If the bean paste is slowly added to the glutinous rice flour and top extract, make sure that the dough is not overcooked.

The top extract is a top extract containing fucoidan as an active ingredient to facilitate the release of the sugar component of the yoghurt. When the top extract is less than 0.5 part by weight, the efficacy is not exhibited. When the amount is more than 2 parts by weight, By weight, and preferably 1 part by weight is most preferable.

It is preferred that the top extract is carried out by the following method.

In a method for extracting fucoidan from an extract as an active ingredient,

a. Drying and crushing the clean tar;

b. Dissolving in the water 2.5 times the weight of the crushed garnet;

c. Precipitating the dissolved tofu with 3% calcium salt;

d. Separating the supernatant of the precipitate by centrifuging the precipitate;

e. Adding the separated supernatant to 95% ethanol in the same amount as the supernatant;

f. Obtaining a precipitate by centrifugation of the ethanol precipitate;

g. Slowly dissolving the obtained ethanol precipitate with water to completely dissolve the ethanol precipitate;

h. Filtering the precipitate dissolved in water and lyophilizing the filtrate;

i. Obtaining the lyophilized top powder, and extracting powder from the top.

The obtained extracts are prepared by adding fucoidan as an active ingredient and adding them to rice cakes and syrups, respectively, during the production of the milk.

The content of fucose in the above extract was analyzed. The measurement was carried out using HPAEC (high performance anion electric chromatography) and the detector was analyzed with a PAD (Pulsed Amperometry Detector). As a result of the above analysis, it was confirmed that fucoidan was added in the case of producing the yucca by the extraction method as described above, in which the fucoid content was 42 to 48%.

The above-mentioned fucoidan is known as a component that moisturizes living tissues, envelops wounds, and prevents inflammation, and attention is focused on various functionalities of fucoidan, a polymeric polysaccharide contained in such brown algae.

Particularly, in the present invention, yuchu which is ingested with fucoidan under the spotlight of blood circulation improvement, anticancer (colorectal cancer), cholesterol reduction, anti-obesity effect, immunoregulatory effect, improvement of kidney disease, It is possible to perform the function of alleviating the ingestion of food. In addition, by using germinated brown rice syrup, the production of yoghurt reduces the use of sugar, and it becomes possible to ingest inorganic minerals, vitamins, and amino acids of brown rice which were difficult to ingest with rough texture.

Molding step

The above-mentioned glutinous rice flour and top extract are sliced into rice cakes which are soaked in bean sprouts, and then cut to a certain shape according to the use of the yeast. According to the above shape, Yue is divided into Gangjeong, Sanja, Bansha, and Jangjeol.

Drying step

The cut rice cake is dried for 4 to 8 hours in a wind-drier at 55 to 75 ° C. The cut rice cake as described above should be continuously dried so that the rice cake is not cracked or broken by drying in a dryer in which no wind passes. For proper drying as described above, it is more preferable to dry at 60 DEG C for 4 hours.

Moisture balance step

The dried rice cakes are placed in a jar or a container for storage without moisture on the surface and the inside of the rice cakes so that moisture is equilibrated for 24 to 72 hours. The moisture is distributed uniformly over the whole rice cakes, so that it is possible for the whole rice cakes to swell evenly during the heat treatment. In order for water to equilibrate as described above, moisture may not be uniform within 24 hours. After 72 hours, the rice dough may be decomposed and suitable for 72 hours. If the time exceeds the above range, .

Primary Boiling  step

The first boiling is performed until the moisture-balanced rice cake is swollen in oil of 100 to 120 ° C as described above. As described above, the primary molten metal is cooled at a low temperature, preferably at a temperature of 110 ° C., until the rice cake is swollen. The swollen rice cake is shaped just before the bowl is taken out, and the aesthetic feeling of the rice cake that is swollen at the bottom is raised.

Secondary Boiling  step

Firstly, the rice cake is heated at a high temperature of 160 to 180 ° C. As described above, the second-type hot water can be applied at a temperature higher than the first temperature to improve the texture of the yukata and the temperature of 160-180 ° C, which is the temperature at which the rice cake does not change quickly, is most suitable.

Stage preparation phase

In order to carry out the process of immersing the rice cake in which the water is heated, the germinated brown rice syrup, the sugar and the chrysanthemum extract are added and heat is applied to prepare the chrysanthemum.

100 parts by weight of germinated brown rice syrup, 3 to 6 parts by weight of sugar and 0.5 to 2 parts by weight of top extract are mixed and boiled without mixing at 80 to 120 ° C. The sugar is added in an amount of 3 to 6 parts by weight in order to firmly bind the sugar to the juice of the fruit, and when the sugar is less than 3 parts by weight, the stickiness is not sufficient for binding the solid. When the sugar is 6 parts by weight or more, It is preferably 3 to 6 parts by weight, and most preferably 4 parts by weight. The top extract is most preferably 0.5 to 2 parts by weight per 100 parts by weight of hymen so that the flavor and texture are not impaired and an effective effect is added.

The germinated brown rice syrup used in the present invention provides a syrup which germinates brown rice and improves physical properties and digestive effect of brown rice.

Brown rice is more abundant in nutrients and fiber such as vitamins, minerals, amino acids, fats and fibrin, but it is hard to cook and it is not chewed softly because it has rough grain compared to white rice and it is difficult to use it as a food material.

These germinated germinated germinated brown rice is germinated brown rice. The germination of germination changes the physical properties of the germination process and softens. At the same time, it is converted into phosphorus and inositol which promotes digestion by the action of phytate acid dephosphate, Fiber, vitamins, and minerals are included in the rice bran layer and shoots, so it is better to digest than brown rice.

The process of germinating brown rice can be roughly classified into a sorting step for selecting suitable seeds or brown rice, a digging / washing step, a germination atmosphere immersion step in which brown rice is soaked in water, a normal germination stage, and a drying stage. In the normal germination stage, the temperature control of water and the addition or addition of some components to water affect the germination of brown rice effectively.

In the selection step, brown rice having excellent taste and quality within 6 months is selected, and the selected brown rice is subjected to a washing step of removing foreign matter by using ground water or authentic water.

The brown rice washed as above is put in a germination tank made of white clay containing elvan, and the brown rice is germinated by filling the water with 1.5 to 2 times of the weight of brown rice. The germination temperature is maintained at 30 to 45 ° C for 8 to 30 hours. At this time, drainage and watering should be done once every 3 ~ 6 hours so that brown rice does not become corrupt.

The sprout is preferably sprouted so that the sprout is 2 to 5 mm. If the sprout is less than 2 mm, dietary fiber is not sufficiently produced. If the sprout is more than 5 mm, the nutritional composition contained in the germinated brown rice is reduced .

As described above, germination in the germination tank made of elvan and clay makes the germination rate of brown rice higher than the conventional production yield and promotes the nutritional component of germinated brown rice by the germination using the far infrared rays of clay so that the shelf life is enhanced by the antibacterial effect.

The germinated brown rice spreads evenly on the teabag to dry out. Dry brown rice is dried at room temperature for 30 minutes so that water is not completely dried but dried to remove water.

The germination taste prepared as described above is subjected to a cooking step of steaming.

The liquefaction step of preparing a mixture such that 100 weight parts of germinated brown rice grown as above is 100 to 120 weight parts of a maltose solution is carried out.

The malt liquor obtained in the liquefaction step is obtained by finely grinding the malt, and then extracting the malt powder obtained by filtration. Malt is germinated by barley, which is significantly increased in protein and minerals content, and vitamin B1, B2 and niacin content is increased by 5 to 7 times than when germinated.

The mixture after the liquefaction step is saccharified at 40 to 75 DEG C for 8 to 12 hours.

The saccharification step is a step for decomposing the mixture into sugars such as glucose, maltose, and fructose, thereby facilitating separation of the saccharified liquid.

The saccharification step saccharifies sugar added with the maltose solution at a temperature of 40 to 75 ° C for 8 to 12 hours. When the temperature is lower than 40 ° C, the propagation and quality change of the saccharomyces occur, If it exceeds, the caramel reaction occurs early and the finished product is degraded.

The germinated germinated taste is filtered through a sieve having a size of 150 to 200 mesh to filter out only the pure saccharified liquid to remove solid particles.

The filtered saccharified liquid is concentrated by heating for 1 to 2 hours at a temperature of 120 to 150 ° C. until the gypsum is swollen and comes to the surface. The completion of the concentration is carried out until the sugar content reaches 65-80 Brix.

The concentrated germinated brown rice syrup as described above is used in the preparation of yam chunks in the production of yamatsu.

Stubble application step

The hot rice cake is soaked in the secondarily heated rice cake, and then the rice cake is buried with rice bran, various kinds of flour, sesame seeds, sesame seeds, sesame seed powder, parat powder, phytose powder and sesame seed powder. When the prepared corn syrup is warm, it is necessary to apply the prepared corn syrup before the hardness of the syrup is hardened by immersing the secondly heated rice cakes.

The name of the glutinous rice is different according to the kind of the applied gourd.

Stage of consolidation

The above-mentioned steps are carried out in such a manner that the solid is buried and then hardened at a low temperature of 2 to 10 ° C.

It is preferable that the above-mentioned yuchae is hardened at a low temperature in order to minimize the addition of sugar and to make the yuchung harden longer than the yuchu containing a large amount of sugar and to form a crunchy texture. However, when the temperature is less than 2 캜, the oil can be frozen, and if it exceeds 10 캜, a sufficient texture is not formed. It is most preferable to stand at 4 캜.

As in the above-described manufacturing method, the ointment is difficult to be made in a short time through various steps, making it difficult to make it easily at home. Also, the drying and frying temperatures and syrup concentrations are important because they must be crispy and soft enough to melt in the mouth.

In addition, the germinated brown rice syrup prepared in the present invention has a low use of sugar in the milk, so that the milk is not easily poured, and then the milk is squeezed at a low temperature so that the milk is not easily melted. do.

In addition, fucoidan, which is an active ingredient of extracts of top extracts added in the kneading step and in the preparation of morning syrup, is added separately during the preparation of rice dough and syrup, so that the taste of fucoidan does not affect the yucca and its efficacy is increased.

≪ Example 1 >

The glutinous rice was soaked in water and then thoroughly rinsed and ground to prepare glutinous rice flour. Then, 1 part by weight of soybeans was added in an amount of 10 parts by weight, and the flour was sieved and sieved. To 100 parts by weight of glutinous rice powder, 30 parts by weight of bean sprouts and 1 part by weight of extract were added to the mixture, and the mixture was kneaded with a diced rice cake. Then, the diced rice cake was sliced to 5 mm and cut into fingers. Lt; / RTI > The dried rice cakes were placed in a jar and allowed to equilibrate in water for 24 hours. Then, a primary hot water was poured from the oil at 110 DEG C until it swelled, and a secondary hot water was added at 180 DEG C. 100 parts by weight of germinated brown rice syrup, 5 parts by weight of sugar, and 0.5 parts by weight of fucoidan were added to the rice cakes which had been sprinkled with water. Then, rice cakes which had been boiled in germinated brown rice at 80 ° C were immersed in rice cakes, and rice cakes were hardened at 4 ° C.

≪ Example 2 >

The glutinous rice was soaked in water and then thoroughly rinsed and ground to prepare glutinous rice flour. Then, 1 part by weight of soybeans was added in an amount of 10 parts by weight, and the flour was sieved and sieved. 30 parts by weight of soybean meal was added to 100 parts by weight of glutinous rice powder, and the mixture was kneaded with a diced rice cake. Then, the rice cake was sliced at a thickness of 5 mm, cut into fingers and dried for 4 hours in a windless dryer at 60 ° C. The dried rice cakes were placed in a jar and allowed to equilibrate in water for 24 hours. Then, a primary hot water was poured from the oil at 110 DEG C until it swelled, and a secondary hot water was added at 180 DEG C. 100 parts by weight of sugar and 100 parts by weight of water were added to the rice cakes which had been boiled, and then the rice cakes which had been boiled in the boiled syrup at 80 ° C were immersed in the rice cakes, and the rice cakes were hardened at 4 ° C.

≪ Example 3 >

The glutinous rice was soaked in water and then thoroughly rinsed and ground to prepare glutinous rice flour. Then, 1 part by weight of soybeans was added in an amount of 10 parts by weight, and the flour was sieved and sieved. 30 parts by weight of soybean meal was added to 100 parts by weight of glutinous rice powder, and the mixture was kneaded with a diced rice cake. Then, the rice cake was sliced at a thickness of 5 mm, cut into fingers and dried for 4 hours in a windless dryer at 60 ° C. The dried rice cakes were placed in a jar and allowed to equilibrate in water for 24 hours. Then, a primary hot water was poured from the oil at 110 DEG C until it swelled, and a secondary hot water was added at 180 DEG C. 100 parts by weight of starch syrup and 30 parts by weight of sugar were added to the rice cake which had been boiled, and the rice cake which had been boiled at 80 ° C was added to the syrup which had been secondarily boiled, and then rice bran was dipped therein.

<Example 4>

The glutinous rice was soaked in water and then thoroughly rinsed and ground to prepare glutinous rice flour. Then, 1 part by weight of soybeans was added in an amount of 10 parts by weight, and the flour was sieved and sieved. 30 parts by weight of soybean meal was added to 100 parts by weight of glutinous rice powder, and the mixture was kneaded with a diced rice cake. Then, the rice cake was sliced at a thickness of 5 mm, cut into fingers and dried for 4 hours in a windless dryer at 60 ° C. The dried rice cakes were placed in a jar and allowed to equilibrate in water for 24 hours. Then, a primary hot water was poured from the oil at 110 DEG C until it swelled, and a secondary hot water was added at 180 DEG C. 100 parts by weight of sugar, 100 parts by weight of water and 50 parts by weight of honey were added to the rice cakes which had been boiled, and the rice cakes which had been secondarily boiled in syrup at 80 캜 were immersed in the rice cakes, and the rice cakes were hardened at 4 캜.

<Test Example> Sensory evaluation

Yukwa was prepared according to Examples 1 to 4 of the present invention.

The questionnaire survey was conducted on 40 respondents. The intensity of sweetness felt by the respondents, the hardness of the yuga due to the adhesion of sallow and syrup, the crisp and soft texture, the flavor due to the incense and texture, and the overall preference were higher The results are shown in Table 2.

As seen from the above results, in Example 1 using germinated brown rice syrup, the sweetness was low, the texture was high, In addition, the higher the addition rate of sugar, the higher the crispness and the higher the hardness, so that it can be confirmed that the proper proportion of syrup as in the present invention affects the crispness and softness of the milk production.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention as defined by the following claims It can be understood that

Claims (4)

delete A method for producing a low-calorie soy sauce using germinated brown rice,
1) clean glutinous rice is soaked in water, then cleaned and crushed to prepare glutinous rice flour;
2) adding 1 part by weight of soybeans so that 10 parts by weight of water is added, grinding and sieving, and filtering only soybean concentrate;
3) adding 20 to 30 parts by weight of water, 2 to 5 parts by weight of the soybean meal, and 0.5 to 2 parts by weight of a top extract containing fucoidan as an active ingredient to 100 parts by weight of glutinous rice flour,
4) slicing the above-mentioned diced rice cake and then cutting it constantly;
5) drying the cut rice cake for 4 to 8 hours in a wind-free drier at 55 to 75 ° C;
6) aging the dried rice cakes so as to equilibrate with moisture for 24 to 72 hours in a jar or a storage container so that moisture does not become dry on the surface;
7) firstly boiling the aged rice cake until it is swollen in oil at 100 to 120 ° C;
8) secondly boiling the first molten rice cake at 160 to 180 ° C;
9) The step of dipping the secondarily boiled rice cakes in grated brown rice porridge and then filling a selected one of rice bran, soybean flour, perilla, sesame seed, black seed, black cumin powder, parat powder, scale flour or pine flour; And
10) a step of solidifying the product at a low temperature of 2 to 10 ° C after the product is buried as described above,

The germinated brown rice bran meal,
Selecting and washing the brown rice within 6 months of harvesting;
The ginseng is germinated in a germination tank made of clay containing minerals and the purified water is dipped in 1.5 to 2 times the weight of brown rice and maintained at 30 to 45 캜 for 8 to 30 hours;
Spreading the germinated brown rice uniformly in a teapot and drying it at room temperature for 30 minutes to be drained;
A gelling step of steaming the dried germinated brown rice;
Liquefying the mixture so that the weight of the germinated brown rice is 100 parts by weight and the amount of the malt liquor is 100-120 parts by weight;
A saccharification step of saccharifying the mixture through the liquefaction step at 40 to 75 DEG C for 8 to 12 hours;
Filtering the saccharified germinated brown rice into a sieve having a size of 150 to 200 mesh;
Heating the filtered saccharified solution at a temperature of 120 to 150 ° C. for 1 to 2 hours to concentrate the saccharified solution to a sugar content of 65 to 80 Brix; And
100 parts by weight of the concentrated germinated brown rice syrup, 3 to 6 parts by weight of sugar, and 0.5 to 2 parts by weight of a top extract containing fucoidan as an active ingredient are mixed and boiled at a temperature of 80 to 120 ° C to prepare a germinated brown rice micro] ;
, Wherein the method comprises the steps of:

As the above-mentioned extracts containing fucoidan as an active ingredient,
a. Drying and crushing the clean tar;
b. Dissolving the pulverized clay in water;
c. Precipitating the dissolved tofu as a calcium salt;
d. Separating the supernatant of the precipitate by centrifuging the precipitate;
e. Precipitating the separated supernatant in ethanol;
f. Obtaining a precipitate by centrifugation of the ethanol precipitate;
g. Dissolving the obtained ethanol precipitate in water;
h. Filtering the precipitate dissolved in water and lyophilizing the filtrate; And
i. Obtaining the lyophilized top powder;
Wherein the germinated brown rice germ is used as a raw material for producing low-calorie rice.
delete delete

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