FUNTIONAL RICE COATED WITH EXTRACTS OF MAXIMOVICZIA CHINENSIS AND METHOD FOR MANUFACTURING THEREOF

A method of producing functional rice coated with Schizandra fruit extract by spraying a Schizandra fruit extract on the surface of rice is provided to improve the texture, functionality and palatability of cooked rice. Schizandra fruit is put into water in a weight ratio of 2 to 2.5:100, heated at...

Full description

Saved in:
Bibliographic Details
Main Authors JEONG, EUN HO, SHON, GIL MAN, SONG, GEUN WOO, BAE, SUNG MUN, KIM, MAN BAE, JIN, YOUNG MIN
Format Patent
LanguageEnglish
Published 17.03.2008
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online AccessGet full text

Cover

More Information
Summary:A method of producing functional rice coated with Schizandra fruit extract by spraying a Schizandra fruit extract on the surface of rice is provided to improve the texture, functionality and palatability of cooked rice. Schizandra fruit is put into water in a weight ratio of 2 to 2.5:100, heated at 90 to 110deg.C for 5 to 15min and at 70 to 85deg.C for 50 to 70min and concentrated to 1.4 to 1.7 Brix. The Schizandra fruit extract is sprayed on the surface of rice. The rice is any one of white rice, prewashed rice and wash-free rice.
Bibliography:Application Number: KR20070021662