公开(公告)号：KR1020080006161A

公开(公告)日：2008-01-16

申请号：KR1020060064959

申请日：2006-07-11

Applicant: 동신대학교산학협력단

Inventor： 이숙영 ,  조수인 ,  이혜정 ,  정영삼 ,  부희옥 ,  이은주 ,  장은숙 ,  정상훈 ,  전홍성

IPC: A23L1/10 ,  A23L1/105 ,  A23L1/172 ,  A23L1/164

CPC classification number: A23L7/152 ,  A23L7/10 ,  A23L7/117 ,  A23L7/139

Abstract: A method of producing a functional uncooked food product using cereal seed germinated under optimal germination conditions is provided to apply the functionality of germinated cereal to uncooked food products. Cereal seed of brown rice, corn, buckwheat, Rhynchosia volubilis, black soybean and mung bean is germinated at 20 to 25deg.C for 1 week until it grows to a length of 1.5 to 10mm and blanched in boiling water of more than 90deg.C for 2 to 10min or treated with steam of 120deg.C for 5min. The blanched cereal seed is freeze-dried at less than -20deg.C for 24hr and ground to 60 to 80meshes. Functional uncooked food products contain each of the cereal seed in the range of 3 to 50%.

Abstract translation: 提供使用在最佳萌发条件下发芽的谷物种子生产功能性未煮过的食品的方法，以将发芽谷物的功能性应用于未烹煮的食品。 糙米，玉米，荞麦，黑麦草，黑豆和绿豆的谷物种子在20〜25℃下发芽1周，直到长1.5〜10mm，在90℃以上的沸水中漂白 处理2〜10min或用120℃蒸汽处理5min。 将漂白的谷物种子在小于-20℃冷冻干燥24小时并研磨至60至80目。 功能性未煮过的食品含有3〜50％的谷物种子。