| 摘要 |
PURPOSE: A functional rice manufacturing method is provided to enhance the taste and the nutrition of rice by mixing persimmon which has effects of skin enhancement, arteries hardening prevention, and hangover removal along with rice. CONSTITUTION: A cleaning unit(110) removes foreign substances of persimmon, and washes off fine powders on the surface of rice. A screening device(120) sorts out the persimmon by the condition with a kind, a size, and a degree of damage. An extracting unit(130) removes the foreign substances included in the selected persimmon, and extracts the persimmon. A mixing unit(140) coats 22% of persimmon extract on the surface of 78% of rice. A rice dehydration unit(150) dries the coated functional rice using a far-infrared ray under the condition of low temperature and low pressure. A decompression dehydrator(210) separates moist and contents in the persimmons applying pressure for 5-10 minutes. A heat treatment unit(220) conducts a thermal treatment process to the contents for 15-45 minutes. A drying unit(230) dries the contents for 3-6 hours using the far-infrared rays under the condition of low pressure and low temperature. A grinding unit(240) pulverizes the dried contents into powder. A liquid extraction unit(250) presses out extracts through heating the pulverized contents and the moist for certain hours. The heat treatment unit conducts the thermal treatment to the moist of persimmon for 15-20minutes at 50-70 deg. C, and executes another thermal treatment at 90-95 deg. C for 30-45 minutes. The grinding unit pulverizes the contents of the dried persimmon into nanopower in the size of 0.1-0.3 micrometers using a nano pulverizing device. [Reference numerals] (110) Cleaning part; (120) Screening part; (130) Extracting part; (140) Mixing part; (150) Rice dehydration part; (210) Decompressive dehydration part; (220) Heat treatment part; (230) Dehydration part; (240) Grinding part; (250) Liquid extraction part |
