JEONBUK BIOINDUSTRY DEVELOPMENT INSTITUTE;재단법인 전라북도생물산업진흥원
发明人:
LEE SEUNG JE,이승제,CHO YOUNG JIN,조영진,JANG HAN SU,장한수
申请号：
KR1020160139318
公开号：
KR1020180045334A
申请日:
2016.10.25
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention provides functional calorie-cut rice developed in order to effectively prevent fat accumulation and resemble common rice in terms of swelling and hardness when cooked after rapidly frozen and stored in a freezer in intake for the purpose of commercializing a texture-improved low calorie product. For the purpose, the method for preparing calorie-cut rice according to an embodiment of the present invention comprises the steps of: pre-treatment of washing, drying and grinding each of main ingredients including rye and brown rice to obtain powder of each grain； determining a mix ratio of the grain powder and the added amounts of catechin, a green tea extract, and vitamin pre-mix to correspond to the mix ratio, and then adding the catechin and vitamin pre-mix to the grain powder to obtain a mixture； adding guar gum as a binder to the mixture to steam the same at a given temperature for given hours； extruding and drying the mixture finished with the steaming process to obtain a molded product； drying and aging the molded product； and freezing the aged molded product within a given range of temperatures to store the same, wherein the mix ratio of the grain powder is determined to make the brown rice powder contained more than the rye powder and the added amounts are determined to make the vitamin pre-mix contained more than the catechin. Accordingly, the calorie-cut rice has basically an effect of preventing fat accumulation as well as good texture and excellent force of restoration, is easy to use, and can be stored in a refrigerator or a freezer for a long time after molded.본 발명은 식감을 개선한 저칼로리 식품의 상품화를 목적으로 지방 축적을 효과적으로 방지하면서도 섭취 과정 측면에서 급속 냉동 후 냉동 보관하여 조리할 때 퍼짐성과 경도가 일반적인 쌀과 유사하도록 개발한 기능성 칼로리-컷 라이스를 제공하고자 한다.이를 위해, 본 발명의 실시 예에 따른 칼로리-컷 라이스 제조방법은, 쌀보리와 현미를 포함하는 원부재료 각각을 세척하고, 건조하고, 분쇄하여 각 곡물가루를 획득하는 전처리 단계； 상기 곡물가루의 배합비를 결정하고 상기 배합비에 상응하는 녹차 추출물인 카테킨(catechin) 및 비타민프리믹스의 첨가량을 결정한 후 상기 곡물가루에 카테킨 및 비타민프리믹스를 첨가하여 혼합물을 획득하는 단계； 상기 혼합물에 결착제인 구아검을 첨가한 후
