KR20160092343A - Production method of improved storage period functional brown rice - Google Patents

Abstract

The present invention relates to a manufacturing method of functional brown rice having improved storability. More particularly, the manufacturing method of functional brown rice having improved storability improves flavor and nutritional components of brown rice by spraying a plant-added additive and vitamin E to the brown rice having high dietary fiber content through a polishing process; and increases storability of the brown rice. Also, the manufacturing method of functional brown rice having improved storability reduces the amount of viruses in the brown rice through a sanitization treatment.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a functional brown rice having enhanced storage stability,

The present invention relates to a method for producing a functional brown rice with improved storage properties, which comprises spraying vegetable additives and vitamin E on a brown rice having a high content of dietary fiber through a corn process to improve the flavor and the effect components, To a method for producing functional brown rice improved in storage stability capable of reducing bacteria.

Generally, brown rice is a rice husk layer made of rice husk layer, rice husk layer (rice bran layer), ssueun and cedar, which is removed with a brown rice machine. It is said to remove the rice husk layer of brown rice and the number of times .

The brown rice is classified as 1 ~ 13 minutes. The brown rice is processed for 1 ~ 7 minutes and the brown rice is processed for more than 9 minutes.

Therefore, brown rice contains various enzymes such as vegetable fiber and various minerals such as minerals, it increases resistance to diseases, prevents oxidation of blood, and makes alkaline blood. Therefore, it is useful for preventing aging and enhancing intestinal function. It is known and recommends brown rice rich in dietary fiber.

However, because of the rough texture of brown rice, the digestion of dietary fiber is slow, and the inconvenience of cooking, it is preferred to use rice with a smooth texture and digestion for more than 9 minutes.

In addition, brown rice, white rice, and grains are harvested once a year in Korea, processed after threshing and drying process, and preserved for more than one year. In the preserved brown rice and white rice, And rice pests such as rice weevils and molds are generated according to the quality of the rice, and the quality of the rice is deteriorated.

In order to solve these problems, Korean Patent Laid-Open No. 10-1998-079624 discloses a method of germinating brown rice. However, the present invention uses an underwater germination process, Therefore, it is difficult to use in general rural areas.

Korean Patent No. 10-0386120 discloses a natural vegetable essential oil composition having insecticidal, antibacterial and antioxidative effects and a preservative for preserving agricultural products containing the same. However, in order to remove insecticides and bactericides against various foods The quality and texture of rice preserved for a long time are not presented.

It is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a method of reducing the number of bacteria in brown rice rich in dietary fiber by irradiating plant extracts and ultraviolet rays to the brown rice, And a method for producing functional brown rice.

It is another object of the present invention to provide a method for manufacturing a functional brown rice having improved storage stability that can maintain the quality of brown rice even after storage for a long period of time by inhibiting the oxidation of fatty acids contained in brown rice during storage by stirring the chemical solution in which vitamin E is dissolved.

It is another object of the present invention to provide a method for producing a functional brown rice having enhanced storage stability, which can increase the influence of brown rice by mixing various cereals with a plant extract and can take a component of vitamin E which is difficult to ingest in cereals.

In accordance with the present invention, there is provided a method for manufacturing a functional brown rice improved in storage stability, comprising the steps of: preparing a brown rice, and mixing the green rice with 100 parts by weight of cinnamon, A first drying step of drying the brown rice in which the plant extract is sprayed by the spraying step and a sanitizing step of irradiating ultraviolet rays to the brown rice dried through the first drying step, 1 to 5 parts by weight of a solution of vitamin E dissolved in 100 parts by weight of brown rice reduced in bacteria and fungi through the sanitizing step and stirring the mixture; And a second drying step of drying the chemical solution, wherein the plant extract is mixed with 1 part by weight of each of wormwood, cinnamon and green tea leaves in an amount of 40 parts by weight, Extracting the mugwort extract, cinnamon extract and green tea extract for 1 to 2 hours, mixing 1 part by weight of the cinnamon extract and 3 parts by weight of the green tea leaf extract with 1 part by weight of each of the mugwort extracts extracted through the extraction step, And a filtration step of filtration.

The plant extract includes a drying step of drying the moisture content of the cereal at 10% to 20%, a pulverizing step of pulverizing the pulverized pulverized cereal by supplying inert gas to the pulverized pulverized cereal, And 5 to 30 parts by weight per 100 parts by weight of the mixture.

According to the method for producing functional brown rice of improved storage stability according to the present invention, the microorganisms are reduced by the treatment of vegetable additives and ultraviolet rays irradiated to the brown rice, and the approach of the sea is suppressed. By vitamin E, It is possible to inhibit the oxidation of the fatty acid and to store it for a long period of time.

In addition, the plant extracts are mixed with various cereals to improve the influence components, and vitamin E, which is difficult to ingest in cereals, can be agitated on the surface, thereby benefiting from the influence of vitamin E.

In addition, the plant extract and hygienic treatment have the effect of improving the palatability by improving the texture and flavor by lowering the strength and hardness of brown rice rich in dietary fiber.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method of manufacturing a functional brown rice with improved storage stability according to the present invention;
FIG. 2 is a block diagram showing a method for producing a plant additive according to the present invention,
3 is a block diagram showing a method of mixing cereals with a plant additive according to the present invention,
4 is a graph showing the water absorption rate of a sample according to the present invention.

Hereinafter, a method for manufacturing functional brown rice with improved storage properties according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a block diagram showing a method for producing a functional brown rice with improved storage properties according to the present invention. FIG. 2 is a block diagram showing a method for producing a plant additive according to the present invention. FIG. 4 is a graph showing moisture absorption rate of a sample according to the present invention. FIG.

As shown in FIGS. 1 and 3, the present invention relates to a method for producing a functional brown rice having improved shelf-life, which is obtained by cultivating dietary fiber-rich brown rice through a planting process, through plant additives and ultraviolet rays to increase the cooking and storage period.

1, the present invention is a method of manufacturing a sludge as described above, which comprises a step S10, a spraying step S20, a first drying step S30, a sanitization step S40, a stirring step S50, a second drying step S60 ).

The tearing step S10 makes a brown rice.

Here, the brown rice is divided into 1 to 7 minutes according to the degree of grinding the rice bran layer (rice bran layer) of the brown rice which has been removed from the rice husk layer.

In the spraying step S20, 1 to 5 parts by weight of the plant extract extracted and mixed with cinnamon, mugwort, and green tea are uniformly sprayed on 100 parts by weight of brown rice obtained in the above step S10.

Herein, the plant extract is prepared by mixing 40 parts by weight of water with 1 part by weight of each of wormwood, cinnamon and green tea leaves and extracting the mixture at 60 to 100 ° C for 1 to 2 hours to extract mugwort extract, cinnamon extract and green tea extract, respectively (S21).

And 1 part by weight of the cinnamon extract and 3 parts by weight of the green tea extract are mixed with 1 part by weight of the mugwort extract extracted through the extraction step (S21), followed by filtration (S22).

That is, the mugwort extract produced by mixing mugwort and water at a weight ratio of 1:40, the cinnamon extract, green tea leaves and water produced by mixing cinnamon and water at a weight ratio of 1:40 were mixed at a weight ratio of 1:40 The extracted green tea extract is extracted.

Each of the mugwort extract, cinnamon extract, and green tea strain was mixed at a ratio of 1: 1: 3, filtered, and sprayed with 1 to 5 parts by weight of 100 parts by weight of the plant extract.

At this time, it is preferable that the plant extract be uniformly sprayed to brown rice through various methods.

Accordingly, the plant extract sprayed on brown rice improves the texture and flavor, and inhibits the occurrence of pests.

In the first drying step (S30), the brown rice sprayed with the plant extract is dried at a room temperature of 20 ° C to 30 ° C for 30 minutes to 1 hour by the spraying step (S20).

Therefore, the sprayed plant extract is dried on the surface of the brown rice and can be stored for a long period of time.

The sanitizing step S40 irradiates dried brown rice with 20 W ultraviolet rays for 10 to 20 seconds through a drying step (S30).

Here, the dried brown rice is uniformly irradiated with ultraviolet rays for 10 to 30 seconds.

Accordingly, the plant extract sprayed evenly on the surface of the brown rice is dried to produce the first sanitized partial browned brown rice, and the first sanitized partial browned brown rice is irradiated with ultraviolet rays to produce the second sanitized part brown rice do.

In addition, the brown rice produced by the above-described method can significantly reduce the number of bacteria and fungi, and can be stored for a long time by increasing the preservation period before and after the cooking.

And the moisture absorption rate of corned brown rice is increased, so that the texture and flavor can be felt without a big difference compared to white rice after cooking.

In the agitation step S50, 1 to 5 parts by weight of a solution of vitamin E dissolved in 100 parts by weight of brown rice with greatly reduced bacteria and fungi is agitated through the sanitizing step (S40).

Here, the drug solution in which vitamin E is dissolved is in a liquid phase to facilitate stirring, and it is preferable to control the concentration of vitamin E according to climate, environment and brown rice state.

Therefore, it is possible to prevent the oxidized vitamin E from being oxidized by various environments in the air and to prevent oxidation of the fatty acid through the antioxidative action contained in the vitamin E. Thus, the storage period can be increased .

In the second drying step (S60), the agitated vitamin E-dissolved drug solution is dried at 20 ° C to 30 ° C for 30 minutes to 1 hour through the stirring step (S50).

Therefore, the chemical solution in which the vitamin E dissolved evenly on the surface of the brown rice surface is easily stirred into the brown rice, and the fatty acid contained in the brown rice is prevented from being oxidized by the storage environment.

In addition, although the present invention is limited to brown rice, this method can be applied variously according to cereals such as black rice, rice, beans, and wheat.

The plant extract includes a third drying step (S70), a pulverization step (S71), and a mixing step (S72) so that the pulverized cereals can be mixed and used.

In the third drying step (S70), the moisture content of the cereal is dried to 10% to 20%.

Here, the cereal grains are made of grain such as brown rice, black rice, rice, wheat, and corn, and it is preferable that the cereal grains are selectively used as one grain or mixed at a certain ratio so as to supply texture and nutrients.

In addition, it is preferable that the water is dried to facilitate the pulverization.

In the pulverizing step S71, an inert gas is supplied to the cereal grains dried in the third drying step S70 and pulverized.

The inert gas is composed of nitrogen, carbon dioxide, and argon, thereby preventing the grain from being corrupted when crushed, thereby preventing the quality and taste from being changed.

In addition, the crushed cereal grains are preferably made to be mixed with the plant extract to have a certain particle size, and can be variously adjusted so as to control the mixing ratio and texture of brown rice.

Therefore, it is preferable that the fine particles consist of particles having a certain size or more so as to prevent the fine particles from being mixed with the plant extract and changing into fine grains.

In the mixing step (S72), 5 to 30 parts by weight of the pulverized cereal in the pulverization step (S71) is mixed with 100 parts by weight of the plant extract.

Therefore, it is preferable that the grains having a certain particle size when sprayed on brown rice are attached to the surface like a plant extract.

Next, the effect of comparing the brown rice produced by the manufacturing method with the samples will be described.

The samples were compared by using brown rice (0 min), partially browned brown rice (1 min and 2 min) and white rice (10 min).

end. Partial water absorption rate

As shown in FIG. 4, the water uptake rate is shown at intervals of 30 minutes. The water uptake rate at 0 minutes is low and the water uptake rate at 1 minute is slightly higher than that at 0 minute. The water uptake rate of 10 minutes water was 30 minutes and the water uptake rate was slightly lower after 30 minutes.

As time elapses, there is a decrease in moisture absorption rate of 10 minutes water. However, the water absorption time is about 30 minutes on average in the daily life, and after 30 minutes, the rice is crushed and the smell .

Therefore, the water uptake rate up to 30 minutes to cook the partial sea bream (1 minute and 2 minutes) is similar to that of 10 minutes for 10 minutes, so if you cook for 10 minutes in the same condition as sea bream, It is the most important cause.

I. Effect of sample on bacterial count

1) Reduction effect of general bacteria by ultraviolet irradiation treatment

20 W ultraviolet rays were irradiated for 30 seconds at a distance of 10 cm.

As shown in [Table 1], it can be seen that the number of general bacteria is reduced to about 1/50 or less by ultraviolet treatment.

General bacterial count Before processing After processing Brown rice (0 minutes) 6 to 8 x 10 ³ / g 2 to 3 x 10 ¹ / g Partially ground brown rice (1 minute) 4 to 7 x 10 ³ / g 2 to 4 x 10 ¹ / g White rice (10 minutes) 2 to 3 x 10 ³ / g 1 to 2 x 10 ¹ / g

2) Plant extract spraying

Each of cinnamon, mugwort, green tea and water was mixed at a ratio of 1: 40, and the mixture was mixed with a mixture of cinnamon extract, mugwort extract and green tea extract at a ratio of 1: 1: 3, and 1 to 5 parts by weight of the mixture was sprayed on 100 parts by weight of the sample.

As shown in Table 2 below, the number of bacteria in the re-dried sample after spraying decreased to less than 1/10 to 1/20 of that before treatment.

General bacterial count Before processing After processing Brown rice 6 to 8 x 10 ³ / g 1 to 2 x 10 ² / g Partially browned brown rice 4 to 7 x 10 ³ / g 4 to 5 x 10 ² / g White rice 2 to 3 x 10 ³ / g 2 to 3 x 10 ² / g

3) UV irradiation after spraying of plant extract

The plant extracts prepared above were sprayed onto the samples and then treated with ultraviolet rays. As shown in Table 3, plant extracts and ultraviolet treated samples were reduced to about 1/200 of the initial number of bacteria.

General bacterial count Before processing After processing Brown rice 6 to 8 x 10 ³ / g 2 to 3 x 10 ^o / g Partially browned brown rice 4 to 7 x 10 ³ / g 4 to 5 x 10 ^o / g White rice 2 to 3 x 10 ³ / g 1 to 2 x 10 ^o / g

As described above, it is possible to confirm the reduction of bacteria through the ultraviolet ray treatment and the plant extract on the sample, and it is confirmed that the samples which are irradiated with the ultraviolet rays after spraying the plant extract and the ultraviolet ray irradiation are significantly increased have.

All. Effect on the number of fungi of the sample

Experiments on the number of fungi were carried out under the same conditions as in the case of bacterium reduction described in the above-mentioned 'B', under ultraviolet ray irradiation and plant extract injection treatment conditions.

1) UV irradiation

As shown in [Table 4], it can be seen that the number of fungi of the sample is reduced to about 1/30 level or less compared with the number of common fungi by ultraviolet irradiation treatment.

Fungus number Before processing After processing Brown rice 1 to 3 x 10 ³ / g 1 to 2 x 10 ¹ / g Partially browned brown rice 1 to 2 x 10 ³ / g 4 to 5 x 10 ^o / g White rice 2 to 3 x 10 ² / g 1 to 2 x 10 ¹ / g

2) Plant extract spraying

As shown in [Table 5], it can be seen that the number of fungi in the sample decreased to less than 1/100 level compared with the number of fungi after spraying the plant extract.

Fungus number Before processing After processing Brown rice 1 to 3 x 10 ³ / g 2 to 2 x 10 ^o / g Partially browned brown rice 1 to 2 x 10 ³ / g 2 to 3 x 10 ^o / g White rice 2 to 3 x 10 ² / g 1 to 2 x 10 ^o / g

3) UV irradiation after spraying of plant extract

As shown in Table 6, it can be seen that the number of fungi in the sample is reduced to 1/150 or less compared to the number of fungi in general after the spray of the plant extract.

Fungus number Before processing After processing Brown rice 1 to 3 x 10 ³ / g 2 to 4 x 10 ¹ / g Partially, 1 to 2 x 10 ³ / g 3 to 4 x 10 ^o / g White rice 2 to 3 x 10 ³ / g 3 to 4 x 10 ^o / g

Thus, the number of initial fungi was 103 per gram, but ultraviolet irradiation treatment and plant extract treatment decreased the fungal number to a level of about 1/10 of the initial fungus number as in the case of bacteria.

In addition, the effect of ultraviolet irradiation after plant extract spraying was significantly higher than that of each sample sprayed with plant additives and ultraviolet rays.

All. Sensory test result

It is very good using 5 point scale for plant extract spraying and partly browning brown rice (part of sanitizing processed brown rice), brown rice, white rice and plant extract and partial browning brown rice before UV treatment. 3, bad 2, and very bad 1 point.

When cooking, all samples were not used for water but pressure cooker was used. The amount of water used was 150% for the weight of rice. As shown in Table 7, the overall flavor of the partially browned brown rice was similar to that of white rice, and the hygienically processed partially brown rice showed a slightly better flavor than the untreated rice.

Types of rice Brown rice Partially browned brown rice Sanitary treatment
Partially browned brown rice White rice smell 3.2 3.8 4.8 4.5 flavor 2.1 4.0 4.2 4.3 Hardness 1.4 3.7 4.2 4.5 Full flavor 1.8 4.3 4.6 4.8

Accordingly, the partly browned brown rice irradiated with plant extracts and ultraviolet rays has a significantly better flavor than the partially browned brown rice and brown rice before treatment, so that the improved effect of the flavor through the manufacturing method of the present invention can be confirmed.

In addition, it can be confirmed that brown rice produced through comparison with white rice (10 min.) Has a similar sensibility to white rice, so that the fish can feel the texture without inconvenience in daily life.

la. Rheometer measurement result

[Table 8] is a measurement of physical properties. As can be seen, the partial browning brown rice showed a great decrease in strength and hardness after cooking compared to brown rice.

Types of rice Brown rice Partially browned brown rice Sanitary treatment
Partially browned brown rice White rice burglar 150,777 27,703 28,625 15,675 Hardness 329,567 44,661 43,275 30,562

As a result, the partial browned brown rice has a slightly higher value than that of white rice, but it has an effect that it can be consumed without any difference in texture compared with white rice by eliminating rough rice texture unique to brown rice.

In addition, it can be confirmed that the texture of the brown rice improves more with the decrease in strength and hardness.

hemp. Effect on bacterial count during preservation of sample

The number of bacterial cells was measured by storing the frozen rice husks at 30 ℃ in a sanitizing treatment. As shown in Table 9, the hygienic part of the frozen brown rice stored for one month shows that it maintains a significantly lower number of bacteria than untreated.

Days saved 0 days 15th 30 days Non-hygienic part Brown rice 4.3 x 10 ³ / g 4.6 x 10 ³ / g 5.2 x 10 ³ / g Sanitization treatment
Partially browned brown rice 4.0 x 10 ^o / g 7.0 x 10 ^o / g 2.1 x 10 ¹ / g

As a result, it is possible to confirm the effect that the propagation of bacteria can be suppressed as much as possible and the quality can be maintained and preserved for a long period of time.

In addition, rice is generally preserved for a long period of more than 1 year in general, so that it is possible to suppress the propagation of bacteria and to have a better effect as the storage period increases.

bar. Effect of storage of sample after cooking

The number of Bacillus bacillus was increased by storage at 30 ℃ in order to observe the change of the number of Bacillus spp.

The effective storage period was based on the initial spoilage count of more than 1x107 grains per gram. As shown in [Table 10], the samples that were sanitized had a time to reach initial corruption of more than 90% Extended.

The time it takes to reach the initial number of spoilage bacteria Increase / decrease rate
(%, ba / a x 100) Before treatment (a) After treatment (b) 0 minutes 6.5 12.4 +90.2 Partially browned brown rice 6.0 11.8 +96.7 White rice 5.8 11.3 +94.5

Accordingly, the reduction of Bacillus bacteria after the cooking can be confirmed, and the preservation time is increased after rice brown rice is cooked.

four. Insecticidal effect of plant extracts

For the brown rice treated with the plant extracts, the remedial effect and the avoidance effect on the low - pest insects which have the greatest damage to the degradation of the stored grain were investigated.

The insects used in the experiments were two species of weevil (Sitophilus oryzae) and Plodia interpunctella, which were directly used in the experiment by capturing adults from rice.

The experimental method was as follows: 1, 5, and 10% by weight of vegetable extract was sprayed into a rectangular plastic container with an internal total volume of 5 L, and then 2 kg of dried partial browned brown rice was poured. Were inoculated in 50 different cages and examined at 1, 7, and 14 days after initiation of experiment, respectively.

The following formula was used for the percentage of dead matter (%).

plant
extract
Throughput (%) Death rate (%) Day 1 Day 7 Day 14 Rice weevil Flower
moth Rice weevil Moth Rice weevil Moth
extract

0 0 0 0 0 0 0 One 4 2 32 26 50 28 5 38 14 58 38 64 46 10 56 24 74 48 82 52

[Table 11] shows the change of the mortality according to the amount and time of plant extract treatment, and it can be confirmed that the insect pests of the grain blooms over time according to the throughput of the plant extract.

Therefore, it is possible to avoid the brown rice of the low pest by the above-mentioned plant extract and to inhibit the propagation, and it is possible to prevent parasitic insect pests stored in the brown rice stored for a long period of time.

Ah. Bacteria Reduction Effect of Vitamin E Stirring

The bacterial counts were measured by adding vitamin E solution to plant extracts and partially reduced browned brown rice, which were reduced by bacteria, and stored at 30 ℃.

Days saved 0 days 15th 30 days Sanitization treatment
Partially browned brown rice 4.0 x 10 ^o / g 7.0 x 10 ^o / g 2.1 x 10 ¹ / g Vitamin E treatment
Partially browned brown rice 4.0 x 10 ^o / g 5.8 x 10 ^o / g 1.6 x 10 ¹ / g

As shown in Table 12, the hygroscopicity of the stored hygroscopically treated rice hulls and vitamin E solution after one month showed that the bacterial counts maintained a remarkably low increase with the passage of time.

Therefore, when the vitamin E drug solution is stirred, it can be stored for a long period of time by inhibiting the propagation of bacteria when stored for a long period of time.

character. Reduction of Fatty Acid Oxidation by Vitamin E Stirring

Changes in the fatty acids contained in the brown rice were measured while keeping the hybrids at 30 ° C while stirring the vitamin E drug solution.

Part on the content of milled rice 100g fatty acids contain 2.5 x 10 ^-2 it measure the change amount of the fatty acid in accordance with the stored number of days in part milled rice of 100g.

Days saved 0 days 15th 30 days Sanitization treatment
Partially browned brown rice 2.5 x 10 ^-2 / g 2.2 x 10 ^-2 / g 2.0 x 10 ^-2 / g Vitamin E treatment
Partially browned brown rice 2.5 x 10 ^-2 / g 2.4 x 10 ^-2 / g 2.3 x 10 ^-2 / g

As shown in [Table 13], when the vitamin E dissolved solution was stirred in the partially browned brown rice stored for one month, it was confirmed that the partial oxidation of brown rice during storage inhibited the oxidation of the fatty acid contained therein.

Therefore, it prevents the oxidation of fatty acid in partial browning brown rice, so that oxidation of fatty acid contained in partial browning brown rice can be suppressed even after cooking for a long period of time, so that it can be stored for a long time.

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 invention as defined by the appended claims. It is obvious that you can do it.

Claims (2)

A panning step (S10) of obtaining a brown rice;
(S20) spraying 1 to 5 parts by weight of a plant extract consisting of cinnamon, mugwort and green tea evenly to 100 parts by weight of the brown rice obtained through the above step (S10);
A first drying step (S30) of drying the brown rice sprayed with the plant extract by the spraying step (S20);
A sanitizing step (S40) of irradiating dried brown rice with ultraviolet rays through the first drying step (30);
A stirring step (S50) of adding 1 to 5 parts by weight of a solution of vitamin E dissolved in 100 parts by weight of brown rice reduced in bacteria and fungi through the sanitization step (S40) and stirring;
And a second drying step (S60) of drying the drug solution in which the vitamin E sprayed through the stirring step (S50) is dissolved,
The plant extract is extracted with 40 parts by weight of water per 1 part by weight of each of the wormwood, cinnamon and green tea leaves, and extracted (S21) for extracting Mugwort mugwort, cinnamon extract and green tea extract at 60 ° C to 100 ° C for 1 to 2 hours, ;
(S22) mixing 1 part by weight of the cinnamon extract and 3 parts by weight of the green tea leaf extract in 1 part by weight of each of the mugwort extracts extracted through the extraction step (S21), and filtering the resultant mixture. Method of manufacturing brown rice.
The method according to claim 1,
In plant extracts,
A drying step (S70) in which the moisture content of the cereal is dried to 10% to 20%
A pulverizing step (S71) in which an inert gas is supplied to the dried cereal in the drying step (S70)
And a mixing step (S72) of mixing 5 to 30 parts by weight of the pulverized cereal in 100 parts by weight of the plant extract in the pulverization step (S71).

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