PRODUCTION METHOD OF IMPROVED STORAGE PERIOD FUNCTIONAL BROWN RICE

摘要

The present invention relates to a manufacturing method of functional brown rice having improved storability. More particularly, the manufacturing method of functional brown rice having improved storability improves flavor and nutritional components of brown rice by spraying a plant-added additive and vitamin E to the brown rice having high dietary fiber content through a polishing process; and increases storability of the brown rice. Also, the manufacturing method of functional brown rice having improved storability reduces the amount of viruses in the brown rice through a sanitization treatment.