KR20090100610A - Rice coating compositions for improving expiration date, functional rice containing the same and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A rice coating composition and functional rice comprising the same are provided to retard discoloration and decay after a polishing process and to extend the shelf life. CONSTITUTION: A method for preparing functional rice comprising a rice coating composition comprises the following steps of: sterilizing and washing polished rice with negative ion water; drying the sterilized rice until the moisture content becomes 10-15%; coating the dried rice with the rice coating composition; drying the coated rice until the moisture content becomes 3-5%; and irradiating the radiation to the dried rice. The rice coating composition is composed of 15-25wt% of silk peptide, 3-7wt% of starch, 5-15wt% of collagen and 55-75wt% of drinking water.

Description

RICE COATING COMPOSITIONS FOR IMPROVING EXPIRATION DATE, FUNCTIONAL RICE CONTAINING THE SAME AND MANUFACTURING METHOD THEREOF}

The present invention relates to a composition for coating a rice and a functional rice including the same, and a method for manufacturing the same. More particularly, long-term storage of the rice is possible, decay and discoloration are delayed, and improved rice taste and nutritional value of old rice. It relates to a rice coating composition to enhance and functional rice containing the same and a method for producing the same.

In general, rice is an important food resource worldwide. Rice is one of the world's top three grains, with wheat and corn in the shell of rice. Most Asian countries, in particular, have rice as their staple food. About 90% of the rice is produced in many Asian countries. In addition, rice is the basis of diet in Korea, and more than half of the world's population, including Japan, India, China, and many Southeast Asian countries, uses rice as its main food.

If you look at the weight ratio of each part constituting the rice, there is a slight difference depending on the varieties, but the rice husk part called chaff is 11 to 12%, the seed embryo is 1.5 to 2.5%, the stratum corneum is 3.8 to 6.7%, The remaining starch layer accounts for 64.8-79.7%. Cereals are composed of carbohydrates, proteins, vitamins, minerals, fats, fiber, and water, and their composition ratios vary depending on the type of grain or processing method, but most edible grains all have these ingredients. The cooking method and storage conditions vary depending on the ratio.

The chemical composition of rice varies slightly depending on the varieties, the climate, soil quality, and growing methods of rice, but brown rice and white rice are 70 to 80% carbohydrate, 7 to 8% protein, and 1 to 2% fat. White rice with rice bran removed is significantly higher in carbohydrates than brown rice, but contains less protein and fat. Non-glutinous rice contains about 20% amylose and about 80% amylopectin, and glutinous rice is mostly amylopectin and little amylose. Rice of unified varieties of amylose content of about 24%, the conventional general varieties contain about 18% of the content is low. Rice tastes good with less amylose.

Rice is cultivated in Munon, compared to other grains, and has many benefits, such as high yield and stability, and good taste and easy cooking. In addition, paddy rice can be connected, and unlike field crops such as corn and wheat, munon has the advantage of low outflow of topsoil, and rice production is likely to increase worldwide in the future. In fact, even where wheat was used as a staple, there are many cases where rice is turned into rice farming where water can be grown.

Rice is mostly used to cook rice, and is used in a variety of other processed foods. Processed foods are mainly used in the production of rice cakes, alcohol, sweets, and gochujang. Rice is fermented with malt to make persimmon and malt, and yeast makes various liquors such as makgeolli, yakju, and sake. In Korea, rice is powdered or steamed to make various rice cakes such as rice cake, Injeolmi, Songpyeon, Shiru-teok, and Snow White. It is also used as a raw material for various sweets and breads, and also as a raw material for rice vinegar and rice noodles. In recent years, processed foods such as canned rice, rice snacks and rice flakes have been developed in response to diversification and simplification of the diet.

In Korea, rice production increased from 1.49 million tons in 1910 to an average of 2.43 million tons in 30 to 34, following the use of chemical fertilizers and clearing. However, rice production after August 15 was less than 2 million tons in the first half of the fifties due to the suspension of fertilizer supply produced in North Korea, sluggish production due to June 25, and unsettled land ownership system. Since the 1960s, the annual average production has exceeded 3 million tons thanks to the diversification policy. In particular, as new varieties of unified rice were developed and distributed, rice production exceeded 5 million tons every year except for a few years since 76. Rice production doubled in 40 years, from 295,9000 tonnes in 1955 to 5.333,000 tonnes in 1996. During this period, the cultivated area decreased slightly from 108,886886 ha to 1,050,000 ha, while the number of stages (yield per 10a) increased 88% from 269 kg to 507 kg in the same period.

However, the consumption of rice continues to decrease due to various needs of the food service industry, consumers' dietary needs, and westernization of eating habits.

Therefore, the situation is that the rice inventory continues to increase because the consumption does not reach the increased rice production as described above.

Therefore, in recent years, various methods for increasing the shelf life of rice have been studied to solve the problems caused by the imbalance of rice production and consumption.

As one example, Korean Patent No. 0498828 (published October 20, 2004) discloses a functional rice packaging material that continuously maintains the taste and quality of distributed rice for a long time. However, since the rice packaging material must be kept in a closed state, there is a problem in that the taste and quality of the stored rice are deteriorated when the packaging material is opened.

As another example, Korean Patent No. 0300670 (published December 6, 1999) discloses a food additive containing acetic acid, oxyacid, amino acid, flavoring agent and chitosan. However, the food additive has a problem that is difficult to use in foods such as rice because it contains a pungent taste such as sour taste.

Therefore, the first object of the present invention is to coat the surface of the rice to improve the taste and nutritional value of the rice of long-term storage of the rice, as well as to delay the discoloration and decay after milling work and to improve the shelf life for rice coating It is to provide a composition.

The second object of the present invention is to provide a functional rice that improves the taste of rice and nutritional value of long-term storage rice, as well as delays discoloration and decay and improves shelf life after milling.

It is a third object of the present invention to provide a method for producing a functional rice in which the rice taste of long-term storage is improved and the nutritional value is not only improved, but also discoloration and decay are delayed after the cutting operation and the shelf life is improved.

In order to achieve the first object of the present invention described above, according to one embodiment of the present invention, 15 to 25% by weight of silk peptide, 3 to 7% by weight of starch, 5 to 15% by weight of collagen, and 55 to mineral drinking water It provides a rice coating composition comprising 75% by weight.

In order to achieve the above-described second object of the present invention, according to one embodiment of the present invention, 15 to 25% by weight of silk peptide, 3 to 7% by weight of starch, 5 to 15% by weight of collagen, and 55 to mineral drinking water It provides a functional rice coated with a composition for rice coating comprising 75% by weight.

In order to achieve the third object of the present invention described above, the manufacturing method according to an embodiment of the present invention is the step of sterilizing and washing the milled rice with anion water, and drying the sterilized rice with a water content of 10 to 15% Coating the surface of the dried rice with a composition for coating a rice comprising 15 to 25 wt% of silk peptide, 3 to 7 wt% of starch, 5 to 15 wt% of collagen, and 55 to 75 wt% of mineral drinking water; It provides a method for producing a functional rice comprising the step of drying the rice coated with the composition at a water content of 3 to 5%, and sterilizing the dried rice by irradiation for 2 to 3 minutes.

According to the present invention, it is possible to provide a functional rice with improved taste and nutritional value of rice.

And coating the composition according to the present invention to the rice stored for a long time already, it can remove the odor, it is possible to give the rice taste like the new rice. For example, in the case of government rice, rice provided to the welfare recipient, rice supported by North Korea, industrial rice, etc., there is an inevitable case of long-term storage after milling, and thus, odor may already occur in rice.

However, by coating the composition according to the present invention to the rice stored for a long time as the rice to give a taste like a new rice, it can contribute to the promotion of national health.

In addition, using the composition according to the present invention, the shelf life of the rice after the milling operation is increased by two to three times or more. In addition, it does not require a separate washing process when cooking can prevent the leakage of nutrients generated during the washing process.

Hereinafter, a composition for rice coating, a functional rice including the same, and a manufacturing method thereof according to preferred embodiments of the present invention will be described in detail.

One embodiment of the present invention relates to a composition for coating a rice, and when the components contained therein are roughly divided into silk peptides for improving the taste and nutritional value, collagen for increasing the adhesion with rice and improving the luster of the rice, and its composition. Starch is used to increase the uniform adhesion and coating power of the components, and mineral drinking water is used to control the viscosity of the composition and to supply beneficial minerals to the human body.

Rice coating composition according to an embodiment of the present invention comprises a silk peptide.

The silk peptide improves the taste and nutritional value of the rice, and improves the shelf life of the milled rice, and combines with the collagen to protect the rice from various bacteria and viruses, and maintains the unique color of the rice.

Here, the silk peptide is a substance called sericin, which forms the outer skin of silk thread, is dissolved through a processing process to obtain a protein called fibroin present therein, and then hydrolyzed the fibroin with various enzymes as a catalyst. It is obtained. Since the protein is composed of various hormones, skin, nails, hairs, etc. as the main constituents of the human body, the silk peptide may be a good source of protein, but it may not be digested and absorbed even when ingested in a polymer state. It is preferable to ingest by hydrolysis to have a molecular weight, preferably an average molecular weight of 4000 or less, more preferably an average molecular weight of 500 to 4,000.

In addition, the silk peptide contains 8 essential amino acids and 18 kinds of necessary amino acids, which are effective in strengthening endurance, supplying essential nutrients, strengthening liver function, etc. to a person with a high momentum, and which are not synthesized in the body. Among them, cystine and serine help to improve diabetes by normalizing pancreatic function and help insulin secretion, and alanine and asparagine help detoxification by strengthening liver function, and valine is the growth and development of infants and adolescents. And brain development. In addition, tyrosine plays a role in memory enhancement and dementia prevention, methionine plays a role in preventing fatty liver and hair loss, and arginine plays a role in eliminating waste and improving chronic fatigue. In particular, since serine plays a role of maintaining calcium in a solubilized state, it is characterized by increasing the absorption rate of calcium.

 At this time, the silk peptide is preferably included in the rice coating composition 15 to 25% by weight. When the content of the silk peptide is used in the rice coating composition is less than 15% by weight, the taste of the rice is reduced and the supply of sufficient nutritional value is difficult, and since the silk peptide is expensive, it is economical to use more than 25% by weight. Not desirable

Rice coating composition according to an embodiment of the present invention includes starch.

The starch is to increase the uniform adhesion and coating power of the components, to give viscosity to the composition containing silk peptide, collagen and mineral drinking water so that the composition is uniformly adhered to the surface of the rice and coated. In addition, the starch provides a stickiness to the rice when cooking rice with rice.

At this time, the starch is preferably contained in the rice coating composition 3 to 7% by weight. When the content of starch in the composition for coating the rice is used in less than 3% by weight, the coating power of the coating composition for the rice for the rice is lowered, when used in excess of 7% by weight to provide excessive stickiness in the rice to reduce the texture.

Rice coating composition according to an embodiment of the present invention comprises collagen.

The collagen is to increase the adhesion and improve the luster of the rice, and combines with the polypeptide to protect the rice from various bacteria and viruses, and improves the luster of the rice.

Here, collagen is a protein composed of 18 kinds of amino acids and is present in skin, bone, cartilage, hair, teeth, digestive organs, and blood vessels, and refers to a fibrous protein that is connected between cells. Collagen generates energy, helps muscle development, catalyzes metabolism, helps regenerate and repair human tissues, and improves immune function in muscles, joints, and skin.

The collagen is low molecular weight, preferably less than the average molecular weight of 4,000, more preferably, the use of fish collagen, donpi collagen or woopi collagen with an average molecular weight of 500 to 4,000, so that the collagen can be easily absorbed in the human body, more preferably Preferably, it is preferable to use fish collagen, and in particular, it is preferable to use fish collagen (trade name: FCP) manufactured by Geltec.

In addition, the collagen is preferably contained 5 to 15% by weight in the rice coating composition. When the collagen content is used in the rice coating composition is less than 5% by weight, the deadline for protecting the rice to be protected from the penetration of bacteria and viruses is reduced, the shelf life of the rice is reduced, when the composition is used in excess of 15% by weight The tackiness does not improve and may adversely affect other physical properties.

Rice coating composition according to an embodiment of the present invention includes mineral drinking water.

The mineral drinking water is to control the viscosity of the rice coating composition and supply beneficial minerals to the human body, it is composed of 96 to 97% by weight of water and 3 to 4% by weight of minerals, specifically mineral drinking water of Eudia Minerals ( A brand name: star mineral) can be used.

The water may use soft water, distilled water, deionized water, or filtered tap water that does not contain any substances that are harmful to the human body. Preferably, distilled water is used.

Here, the mineral means minerals or inorganic salts, and includes elements other than oxygen, carbon, hydrogen, and nitrogen, which are the main components of the organic substance, among the elements necessary for physiological activities such as the growth and maintenance of the human body.

Since the mineral does not contain carbon in its molecular structure, it does not generate energy. Therefore, minerals are essential nutrients to be consumed from the outside because they are not synthesized by the human body.

In particular, by adding minerals concentrated in minerals to rice, processed rice can be manufactured with enhanced taste and enhanced minerals. When cooked with rice, 70% of the food is not excreted and remains in the body as waste products. It is accumulated in the intestines in the intestines, or it is converted into fat, and it is accumulated in the lower abdomen. It also causes high blood pressure and stroke. However, ingesting minerals with rice improves digestibility compared to non-minerals, reducing the amount of waste that accumulates, thereby preventing diseases such as hypertension and stroke. This is because minerals are the source of digestive fluids. In addition, minerals are bial, serous, saliva, hepatic, pancreatic, gastric fluid, etc. will change the body fluid weakly alkaline. In addition, the mineral removes excess carbon dioxide and harmful pesticides, heavy metals in the body. Furthermore, it helps to remove excess poisonous gases, odors and toxins in the intestines.

Minerals used in mineral drinking water according to an embodiment of the present invention as sodium (Na), calcium (Ca), phosphorus (P), magnesium (Mg), potassium (K), sulfur (S), chlorine (Cl) , Manganese (Mn), cobalt (Co), iodine (I), boron (B), germanium (Ge), lithium (Li), nitrogen (Ni), molybdenum (Mo), vanadium (V), silicon (Si) , Strontium (Sr), tin (Sn), fluorine (F), titanium (Ti), rubidium (Rb), barium (Ba), tungsten (W), aluminum (Al), iron (Fe), zinc (Zn) , Copper (Cu), selenium (Se), chromium (Cr), nickel (Ni), pullulor (F) or mixtures thereof.

In order to prepare functional rice for gastrointestinal strengthening and nutrition, it is preferable to add the silicon, calcium, potassium, iron, zinc, sodium or a mixture thereof, and to prepare functional rice for improving skeletal and dental health. It is preferable to add silicon, calcium, manganese, phosphorus, zinc or a mixture thereof, and to prepare functional rice for anti-inflammatory action and resistance, it is preferable to add calcium, iron, zinc, copper or a mixture thereof. Do.

In addition, it is preferable to add potassium in order to manufacture functional rice for long-term health and preservation and to prevent vision loss, and to prepare functional rice for controlling thyroid function, it is preferable to add iodine, and to prevent hematopoiesis and bleeding. Potassium, Manganese, Iron, Zinc, Vanadium, Titanium, Phosphorus, Magnesium, Copper, Calcium, Cobalt or mixtures thereof for the production of functional rice for peripheral blood vessel strengthening, arteriosclerosis prevention and treatment, heart strengthening and blood pressure control It is preferable to add.

In addition, zinc, manganese, magnesium, copper or a mixture thereof is preferably added to prepare functional rice for gradual reproduction, hormonal regulation, infertility and insensitivity, and strengthen nerve cells, prevent aging, neuralgia and Potassium, iron, manganese, vanadium, titanium, calcium, or mixtures thereof are preferably added to prepare functional rice for the prevention and treatment of nerve palsy, and for the control of external condition of skin mucous membranes and hair health and skin health. In order to produce functional rice, it is preferred to add silicon, calcium, magnesium, potassium, iron, sulfur or mixtures thereof.

Furthermore, in order to prepare functional rice for elastic muscle composition, body shape control and balance, it is preferable to add calcium, iron, phosphorus, magnesium or a mixture thereof, and to enhance the function of liver, kidney, and intestine, and to detoxify the body. In order to prepare functional rice for excretion and sugar control and body control, it is preferable to add calcium, magnesium, potassium, iron, zinc, manganese, sodium or mixtures thereof, and to regulate human enzyme production, hemoglobin function, and carbohydrates. For the production of functional rice for catabolism it is preferred to add zinc, iron, manganese, magnesium, copper, chromium, strontium, sodium, potassium, cobalt or mixtures thereof.

Furthermore, vitamins A, C, and D are used for the production of functional rice for enhancing the body's absorption of minerals, body growth, metabolism control, anti-aging of skin, fat metabolism, protein metabolism, and visual enhancement. Or a mixture thereof is preferred.

At this time, the mineral drinking water is preferably contained 55 to 75% by weight in the rice coating composition. When the content of mineral drinking water is used in the rice coating composition is less than 55% by weight, it is difficult to uniformly mix the composition, and when it is used in excess of 75% by weight, a relatively small amount of silk peptide and collagen is used to make rice from various bacteria and viruses. As it is difficult to protect the shelf life of milled rice, the shelf life is substantially reduced.

The present invention provides a method for producing a functional rice coated with a composition for rice coating comprising the above-described configuration.

1 is a flow chart illustrating a manufacturing process of the functional rice according to the present invention.

Referring to Figure 1, the manufacturing method of the functional rice according to the present invention is as follows.

First, the milled rice is sterilized and washed with anion water, and the washed rice is dried at a water content of 10 to 15%, and the surface of the dried rice is 15 to 25% by weight of silk peptide, 3 to 7% by weight of starch and collagen. It is coated with a composition for rice coating consisting of 5 to 15% by weight and 55 to 75% by weight of mineral drinking water.

Next, the rice coated with the composition is dried at a water content of 3 to 5%, and the dried rice is irradiated with radiation for 2 to 3 minutes to prepare a functional rice.

The first step is to sterilize and wash the milled rice with anion water, the milled rice and anion water is put into a tank stirrer, and stirred for 30 to 60 minutes at room temperature to sterilize the rice.

In this case, the milled rice may be prepared through a general threshing process of rice, but preferably, it is prepared through the milling step of the rice and removing and sorting the foreign matter. More specifically, the milled rice may be processed through a first precipitation step, a brown rice milling step, a brown rice sorting step, a second precipitation step, a white rice milling step, and a color sorting step. Here, the precipitation step is a process of selecting rice and foreign matters that do not fit the road, and the brown rice selection step is a process of selecting foreign substances other than rice in brown rice, and the color screening step is a process of selecting foreign substances contained in white rice.

The second step is to dry the washed rice at a water content of 10 to 15%, and any method may be used to dry the rice, but preferably, a dryer or a dehydrator may be used. It is preferable to use a dehydrator.

The third step is to coat the surface of the dried rice coating composition for the rice coating, spraying the rice coating composition on the surface of the dried rice to coat the surface of the rice with the composition for coating the rice, the rice The coating composition is preferably used 0.5 to 2g based on 100g of rice.

At this time, the rice coating composition is composed of 15 to 25% by weight silk peptide, 3 to 7% by weight starch, 5 to 15% by weight collagen and 55 to 75% by weight mineral drinking water. The rice coating composition is prepared by adding the silk peptide, starch, collagen, mineral drinking water to a stirrer and stirring at 60 to 70 ° C. for 40 to 60 minutes.

The fourth step is to dry the coated rice to the moisture content of 3 to 5%, and the method of drying the rice coating composition may be any method, but preferably using a dryer, etc. It is good. In this case, a vacuum dryer may be used as the dryer.

The fifth step is sterilization by irradiating the dried rice with radiation for 2 to 3 minutes, and exposing the rice to radiation energy, such as ionization energy, for a certain period of time through the irradiator to improve germination inhibition, delay in ripening, and preservation of rice. , Rice contaminated pathogens, parasites and pest killing.

Irradiation is a highly practical alternative to the remnants of unhealthy components and the prohibition of use of toxic chemical fumigants. Irradiating radiation to rice does not affect the freshness of the rice, and harmful chemicals do not enter the rice. It does not remain and can achieve the desired purpose such as sterilizing rice or suppressing germination. At this time, the functional rice is preferably irradiated with a dose, for example, 5 kGy or less approved in the Food Code based on Article 7 of the Food Sanitation Act.

If necessary, after the fifth step, the step of packaging the rice to complete the irradiation step may be further included. The sterilized rice may be packaged using a vacuum packaging such as nitrogen filling, and the vacuum packaging is vacuumed by degassing the packaging to create a vacuum state. Can be maintained. In addition, since nitrogen gas is introduced into the packaging container to replace residual oxygen and the nitrogen is dried 99.9%, it is possible to prevent the packaged contents from becoming damp and also to prevent damage to the product.

Hereinafter, the present invention will be described in detail with reference to a preferred embodiment. However, the following Example is for illustrating this invention concretely, It does not limit only to this.

Example 1

1. Under normal temperature and 1 atm, 100 kg of milled rice and 200 kg of anionic water were added to a tank stirrer [Daeyoung Gi, Korea] and stirred for 40 minutes to sterilize and wash the milled rice.

2. At room temperature and 1 atm, the washed rice was placed in a centrifugal dehydrator [Wonjin Machinery, Korea], and the rice was dehydrated so that the water content of the rice was 14%.

3. Under 1 atmosphere of room temperature, 2kg of silk peptide [Krema Korea, Korea], 0.5kg of corn starch [Samyang Genes, Korea], 1kg of fish collagen [FCP, Geltec, Korea] And 6.5 kg of mineral drinking water [Starmineral, Eudiamineral, Korea] was added, and stirred at 65 ° C for 50 minutes to prepare a composition for rice coating.

4. Under normal temperature 1 atm, 1 kg of the rice coating composition was sprayed onto the surface of 100 kg of the dehydrated rice to coat the surface of the rice.

5. At room temperature and 1 atm, the rice was dried in a vacuum dryer [JS Tech, Korea] such that the water content of the coated rice composition was 4%.

6. Under normal temperature 1 atm, the dried rice was put into a radiation sterilizer [Greenpia, Korea] for irradiating 5 kGy of radiation to prepare irradiated functional rice.

Experimental Example

The functional rice produced through the above Example and the white rice on the market as a comparative example after storing for 5 months at room temperature, each state was observed visually, the results are shown in Table 1 below.

<Table 1> Quality test results of functional rice and white rice

division Example Comparative example Change of state Quality maintenance Corruption Chromaticity change Keep color Discoloration occurs

As a result of testing the quality of functional rice and white rice after a certain distribution period in the above, both the quality and the color were maintained in the case of the embodiment, whereas in the case of the comparative example, decay occurred and discolored in part. In addition, as a result of cooking rice with the functional rice of the Example, the taste of rice was excellent.

Therefore, according to the results of the evaluation, the quality and color of the functional rice of the embodiment is maintained even after 5 months at room temperature, but the white rice of the comparative example is decay due to bacterial and viral invasion after 1 to 2 months of its shelf life Generated and the surface was discolored. Thus, the functional rice was evaluated to have an excellent shelf life compared to white rice.

As described above, the present invention has proved its superiority through the above embodiments, but the present invention is not necessarily limited only to the above embodiments, and various substitutions may be made without departing from the technical spirit of the present invention. , Modifications and variations are possible.

1 is a flow chart showing a manufacturing process of functional rice according to an embodiment of the present invention.

Claims (8)

15-25 wt% silk peptide; Starch 3-7 wt%; Collagen 5-15% by weight; And Mineral drinking water 55-75 wt%; Rice coating composition comprising a. The method of claim 1, The mineral drinking water is a composition for coating a rice, characterized in that consisting of 96 to 97% by weight of water and 3 to 4% by weight of minerals. The method of claim 2, The minerals sodium, calcium, phosphorus, magnesium, potassium, sulfur, chlorine, manganese, cobalt, iodine, boron, germanium, lithium, nitrogen, molybdenum, vanadium, silicon, strontium, tin, fluorine, chitan, rubidium, barium, tungsten , Aluminum, iron, zinc, copper, selenium, chromium, nickel, pullulor or a mixture for rice coating, characterized in that a mixture thereof. The method of claim 1, Rice collagen composition, characterized in that the collagen is fish collagen. Functional rice containing a composition for rice coating according to claim 1. Sterilizing and washing the milled rice with anion water; Drying the sterilized rice at a water content of 10 to 15%; Coating the surface of the dried rice with a composition for coating a rice comprising 15 to 25% by weight of silk peptide, 3 to 7% by weight of starch, 5 to 15% by weight of collagen, and 55 to 75% by weight of mineral drinking water; And Drying the composition-coated rice to a water content of 3 to 5%; Method for producing a functional rice comprising the step of sterilizing by irradiation with radiation to the dried rice. The method of claim 6, After the step of sterilizing by the radiation, the method of producing a functional rice, characterized in that it further comprises the step of packaging the rice in a vacuum. The method of claim 6, The rice coating composition is a method for producing functional rice, characterized in that 0.5 to 2g is used with respect to 100g of rice.

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