LTD.;경기대학교 산학협력단;KYONGGI UNIVERSITY INDUSTRY & ACADEMIA COOPERATION FOUNDATION;(주)다손;DASON CO., LTD.;DASON CO.
发明人:
CHO, EUN KYUNG,조은경,LEE, JAE KWON,이재권,CHONG, HO YEON,정호연,CHAE, EUI CHEOL,채의철,HWONG, JIN YOUNG,황진영,YOO, YOUNG MI,유영미,WOO, HYUN JUNG,우현정,SON, MAE HUI,손매희,JEONG, DA SOM,정다솜,JEON, HYE RI,전혜리,CHOI, EUN HEE,CHO, EUN KYUNGKR,LEE, JAE KWONKR,CHONG, HO YEONKR,CHAE, EUI CHEOLKR,HWONG, JIN YOUNGKR,YOO, YOUNG MIKR,WOO, HYUN JUNGKR,SON, MAE HUIKR,JEONG, DA SOMKR,JEON, HYE RIK
申请号：
KR1020120157410
公开号：
KR1020140087359A
申请日:
2012.12.28
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a manufacturing method of rice having an increased calcium content and rice manufactured by the same to have an increased calcium content, whereby particularly the gelatinization of the rice is adjusted without damage to the appearance of the rice while the calcium content is increased so that the gelatinization and degree of swelling can be increased during a cooking process and a puffing process.본 발명은 칼슘성분이 강화된 쌀의 제조방법 및 이로부터 제조된 칼슘강화 쌀에 관한 것으로서, 구체적으로는 칼슘성분을 강화시키면서도 쌀의 외형 손상없이 호화도를 조절하여, 취반 및 퍼핑 가공과정 등에서 호화도 및 팽윤도를 향상시키는 칼슘성분이 강화된 쌀의 제조방법 및 이로부터 제조된 칼슘강화 쌀이다.
