KANG, WOO HYUN,강우현,PARK, JUN EON,박준언,KANG, WOO HYUNKR,PARK, JUN EONKR
申请号：
KR1020170046535
公开号：
KR1018536540000B1
申请日:
2017.04.11
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for manufacturing rice embryo bud porridge using embryo-retaining polished rice, Lentinula edodes GNA01, and an ice plant. The method for manufacturing rice embryo bud porridge using embryo-retaining polished rice, Lentinula edodes GNA01, and an ice plant includes a first step of preparing: the embryo buds (100) polished to 9.5 polishing degree to maintain clearness in which rice embryo buds are attached, using rice having 15-15.5% of moisture content； Lentinula edodes GNA01 bay salt (200)； and an ice plant fermented liquor (300). The method for manufacturing rice embryo bud porridge using embryo-retaining polished rice, Lentinula edodes GNA01, and an ice plant also includes: a second step of manufacturing a rice embryo bud porridge raw material (400) by heating 10-20 parts by weight of the polished embryo-retaining polished rice at the temperature of 95-100°C for 10-20 minutes at an initial stage with respect to 100 parts by weight of a mixture in which water, nonglutinous rice, and glutinous rice are mixed at a fixed ratio； and a third step of reheating the manufactured rice embryo bud porridge raw material at the temperature of 95-100°C for 5-10 minutes since 5-10 parts by weight of the ice plant fermented liquor and 1-5 parts by weight of the Lentinula edodes GNA01 bay salt are placed into the manufactured rice embryo bud porridge raw material. The method for manufacturing rice embryo bud porridge using embryo-retaining polished rice, Lentinula edodes GNA01, and an ice plant can manufacture health functional food with excellent anti-cancer effect and excellent immunity level strengthening effect of a body and can flavor a savory taste of rice embryo bud porridge having more nutrition than general white rice.본 발명은 배아미와 이슬송이버섯 및 아이스플랜트를 이용한 쌀눈 죽 제조방법에 관한 것으로, 수분 함유량이 15~15.5%인 벼를 사용하여 쌀눈이 부착된 백도가 유지되도록 9.5분도로 도정시킨 배아미(100)와； 이슬송이버섯을 0.5~3mm 두께로 절단시켜 건조 후의 수분 함유율이 30~35%가 되도록 동결 건조시킨 후 100㎛ 이하로 분쇄시키며, 상기 분쇄된 분말 10~15g에 물 10
