PREPARATION OF FUNCTIONAL RICE REINFORCED IN NUTRIENTS AND ENHANCED IN EATING QUALITY BY AGITATING GRAIN FLOUR, POLYSACCHARIDE PASTE OF BROWN ALGAE AND ALGINIC ACID

摘要

PURPOSE: A method of making functional rice by agitating grain flour, polysaccharide paste of brown algae and alginic acid at low temperature under a vacuum is provided. The product is reinforced in nutrients and has enhanced eating quality. The polysaccharide paste of brown algae is prepared by grinding sea mustard, sea mustard, fusiforme, kelp and Sargassum fulvellum and adding alkaline salts. CONSTITUTION: The functional rice is prepared by mixing 50 to 80% by weight of grain flour with 50 to 200meshes, 19 to 40% by weight of polysaccharide paste of brown seaweeds, 1 to 10% by weight of starch and 0.1 to 1.0% by weight of alginic acid, agitating at 40 to 70deg.C under a vacuum and forming into a desired shape by injecting. The polysaccharide paste of brown seaweeds is obtained by the steps consisting of: grinding brown seaweeds such as sea mustard(Undaria), fusiforme(Hijikia fusiforme), kelp(Laminaria) and Sargassum fulvellum, adding 0.1 to 5% by weight of alkaline salts(potassium carbonate, sodium bicarbonate, sodium phosphate, potassium phosphate and sodium carbonate).