http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160133684-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e642940e797ed044e60c46e58c5c6f50 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-1975 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2015-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0007decba5a8b2143ba3fdfcfcb911dd |
| publicationDate | 2016-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160133684-A |
| titleOfInvention | Olbyossal and process for producing the same |
| abstract | The present invention relates to Olbyossal (roasted germinated rice) and a method for producing the same, and more particularly, to Olbyossal which is easily digested and absorbed, has a soft texture, and has an excellent flavor, and to a method for producing the same. The method for producing Olbyossal according to the present invention comprises: a rice bran removing step (S100) of removing rice bran while external albumens and embryo buds of rice remain; a washing step (S200) of washing the rice, from which the rice bran is removed through the rice bran removing step (S100), with water; an immersing/germinating step (S300) of immersing the rice washed through the washing step (S200) for 3-5 days, and germinating embryo buds of the rice into sizes of 0.2-0.5 mm; a dehydrating step (S400) of picking up and dehydrating the rice of the immersing/germinating step (S300); a roasting step (S500) of roasting the rice in a first stage while stirring the dehydrated rice at a temperature of 240-260C for 2-3 minutes, roasting the rice in a second stage while stirring the resultant at a temperature of 210-230C for 4-5 minutes, roasting the rice in a third stage at a temperature of 180-200C for 2-3 minutes, and then, naturally cooling the resultant rice; and a packaging step (S800) of packaging the Olbyossal roasted through the roasting step (S500). |
| priorityDate | 2015-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.