Steamed whole-rice having enhanced texture and antioxidant activity and preparation method thereof

• Main Authors: WOO, KOAN SIK, AHN, EOK KEUN, KIM, HYUN JOO, SIM, EUN YEONG, PARK, HYE YOUNG, OH, SEA KWAN, LEE, JEONG HEUI
• Format: Patent
• Language: English; Korean
• Published: 10.10.2018
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention relates to a whole grain rice with enhanced texture and antioxidant activity and to a manufacturing method thereof, and specifically, to a method for manufacturing the whole grain rice with enhanced texture and antioxidant activity, which includes a step for adding a mixed rice fermented rice containing white rice and whole rice to cook the rice, to whole grain rice manufactured by the manufacturing method and to a food composition containing the whole grain rice. Since the manufacturing method according to the present invention can suppress the aging of the whole grain rice and increase the texture and antioxidant properties, the manufacturing method can be used for the development of health foods and functional foods using the same. In addition, the manufacturing method can also have positive impact on rice farm income. 본 발명은 식감 및 항산화 활성이 증대된 전곡미밥 및 이의 제조방법에 관한 것으로, 구체적으로 백미 및 전곡미를 포함하는 혼합미에 발효주정을 첨가하여 취반하는 단계를 포함하는 식감 및 항산화능이 증대된 전곡미밥의 제조방법, 상기 제조방법에 의하여 제조된 전곡미밥, 및 상기 전곡미밥을 포함하는 식품 조성물에 관한 것이다. 본 발명에 따른 제조방법은 전곡미밥의 노화를 억제하고, 식감 및 항산화 특성을 증대시킬 수 있으므로, 선호도가 높은 전곡미밥 및 이를 이용한 건강기능식품의 개발에 적극 이용될 수 있다. 또한, 쌀 농가 소득 향상에도 긍정적인 영향을 미칠 수 있다.