MANUFACTURE OF SCORCHED RICE UTILIZING GERMINATED AND FERMENTED BROWN RICE EXCELLENT IN ORGANOLEPTIC PROPERTY AND HAVING HIGH GABA CONTENT, AND TECHNOLOGY RELATED TO MANUFACTURE OF SCORCHED-RICE WATER USING SAME
RESEARCH COOPERATION FOUNDATION OF YEUNGNAM UNIVERSITY
发明人:
HAN GI DONG,한기동,JEONG HO JEONG,정호정,LEE JEONG MIN,이정민
申请号：
KR1020180119132
公开号：
KR1020733030000B1
申请日:
2018.10.05
申请国别(地区):
KR
年份:
2020
代理人:
摘要：
The present invention provides a method of manufacturing scorched-rice water by using brown colored rice through a germination and fermentation process. The scorched-rice water manufactured by the method according to the present invention has a high GABA content and also has an excellent content of reducing sugars and total polyphenol. In addition, the scorched-rice water has brownness and turbidity suitable for use in drinks, and thus can be applied as a healthy drink.COPYRIGHT KIPO 2020본 발명에서는 갈색 유색미를 사용하여 발아 및 발효 공정을 거쳐 숭늉음료를 제조하는 방법을 제공한다. 본 발명에 따른 제조 방법에 의해 제조된 숭늉음료는 가바함량이 높으며, 또한 환원당 및 총폴리페놀 함량이 우수하다. 또한, 음료에 사용하기에 적합한 갈색도 및 탁도를 가져 건강음료로서 적용될 있다.
