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

• Main Authors: JEONG, EUN HO, SHON, GIL MAN, SONG, GEUN WOO, BAE, SUNG MUN, KIM, MAN BAE, JIN, YOUNG MIN
• Format: Patent
• Language: English
• 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

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.