SCORCHED BROWN RICE FERMENTED WITH LACTIC ACID BACTERIA FROM GOAT MILK

摘要

The present invention relates to a scorched brown rice product. Brown rice is prepared with a mixture including 40 to 60 wt% of brown rice and 40 to 60 wt% of brown glutinous rice. Greek goat milk yogurt is prepared by bathing goat milk at 85°C for ten minutes, cooling the goat milk at 35 to 40°C, adding lactic acid bacteria thereto, and fermenting the goat milk for eight hours at the fermentation temperature of 38 to 42°C. A mixture is prepared to include 100 parts by weight of the brown rice and 20 to 30 parts by weight of the Greek goat milk yogurt and is fermented at the temperature of 38 to 42°C for 24 to 48 hours to prepare brown rice fermented with lactic acid bacteria. The brown rice fermented with lactic acid bacteria is added to a scorched rice frame and pressed and heated therein to prepare scorched rice having the effects of the brown rice and the goat milk while having rich nutrients. One or two scorched rice snacks can be consumed in each meal to ensure a smooth defecation activity due to the proliferation of intestinal lactic acid bacteria, thereby helping the body to discharge toxins therein while enhancing the immune system.;COPYRIGHT KIPO 2017