| 摘要 |
PURPOSE: A process for reforming rice using grain and functional food materials is provided, thereby producing the reformed rice having improved functional and physical properties and taste. CONSTITUTION: The process for reforming rice using grain and functional food materials comprises the steps of: mixing 1 to 50% of liquid egg white, 0.5 to 50% of egg white powder, 0.1 to 5% of carrageenan, 0.1 to 5% of agar, 0.1 to 5% of gelatine, 0.1 to 5% of alginate, 0.01 to 5% of DHA, 0.01 to 5% of EPA, 0.01 to 5% of chitosan, and 0.01 to 5% of beta carotene; mixing the mixture with a grain powder; placing the grain mixture on the plate and treating it with a steam for 5 to 60 minutes; inserting the steamed grain mixture into an extruder to reform rice; dipping the reformed rice in a calcium solution; and forming a film on the reformed rice during its drying process.
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