Method for producing steamed rice beverage including fruit and steamed rice beverage produced thereby

Abstract

The present invention relates to a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured by the same, and more specifically, to a method for manufacturing a steamed rice beverage containing fruit by mixing fruit with steamed rice that has been heat-treated without milling and harvested from a paddy field, and a steamed rice beverage manufactured by the same. The present invention aims to provide a process or method that maximizes the preservation of rice's nutrients while increasing its digestion and absorption rate, and to provide a new functional beverage that, when combined or mixed with fruit, enhances natural sweetness, rich nutritional content, and antioxidant effects, thereby enabling fruit producers and farmers to expand their profits and market access.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured by the same, and more specifically, to a method for manufacturing a steamed rice beverage containing fruit by mixing fruit with steamed rice that has been heat-treated without milling and harvested from a paddy field, and a steamed rice beverage manufactured by the same.

[0002] The present invention aims to provide a process or method that maximizes the preservation of rice's nutrients while increasing its digestion and absorption rate, and to provide a new functional beverage that, when combined or mixed with fruit, enhances natural sweetness, rich nutritional content, and antioxidant effects, thereby enabling fruit producers and farmers to expand their profits and market access. Background Technology

[0003] The present invention relates to a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured by the same.

[0004] Steamed rice is a type of rice that was used as food in the past during times of food scarcity, by harvesting glutinous rice early at an immature stage, slightly earlier than the optimal harvest time. Unlike regular rice, which is cooked for consumption, this product was consumed directly after soaking immature rice in water until fully ripe, steaming it, dehydrating it, drying it in the sun, and milling it.

[0005] Steamed rice was primarily consumed in the southern regions, and although production has continued until recently, it is still used as a snack. Although its consumption has gradually decreased compared to the past, it remains nutritionally excellent and can be conveniently eaten as a snack without any special cooking process. Consequently, it is now known only among the elderly—specifically, those with limited time in modern life and irregular eating habits—and the demand for it is on a downward trend every year.

[0006] In addition, there are limitations and problems in that the production of such steamed rice is carried out on a small scale and is limited to specific regions in the form of cottage industry.

[0007] In February 2025, rice is a crop produced in paddy fields nationwide. However, due to the declining population and rice consumption, large-scale farms, in particular, are concerned about the reduced consumption of overproduced rice, falling rice prices, and limitations in sales channels. Government agencies are also suggesting a change in use from rice production to the cultivation of miscellaneous grains or fruits to address this issue. However, there are problems with cultivating other crops in wetlands or muddy paddy fields with poor drainage typical of paddy farming. Furthermore, even this does not solve the fundamental problems of rice consumption and faces difficulties such as management and climate change.

[0008] Foods for rice consumption include rice cakes and beverages (such as makgeolli, misugaru, and brown rice tea) made using various types of rice (including GABA rice). However, since ripe rice is harvested, dried, milled into brown or white rice, and then processed, there is a problem of some nutrients being lost. Additionally, because rice contains a large amount of carbohydrates, consuming it with high-sugar fruits can pose health issues for diabetes due to the high calorie content.

[0009] As such, existing rice processed foods are mainly manufactured using rice that has been dried and milled after harvesting from paddy fields. However, there is a lack of research or invention regarding methods or foods utilizing green rice or steamed rice before milling, which is used in this invention, and there have been limitations or problems with selling food as simple steamed rice.

[0010] And while beverages mixed with rice and fruit already exist, there were problems or limitations such as the complete absence of beverages based on unripe rice or steamed rice before milling, or that they had not been developed or that the manufacturing process was not optimized.

[0012] Furthermore, according to publicly available internet data, humanity began gathering wild fruits at least around 6500 BC. Subsequently, through cultivation, they increased the size and improved varieties to suit palates via crossbreeding and grafting. While there is a vast and diverse range of fruits, some examples include bananas, monkey bananas, mangoes, mangosteens, dragon fruit, tangerines, persimmons, Daebong, soft persimmons, dried persimmons, dates, palm dates, watermelons, melon watermelons, Korean melons, frog melons, Korean melons, Hallabong, Cheon-aehyang, kumquats, figs, apricots, plums, Japanese apricots, grapes, green grapes, Kyoho grapes, durians, pineapples, peaches, blueberries, strawberries, wild strawberries, wild grapes, cherries, cherry fruits, mulberries, Korean blackberries, pears, cherry blossoms, hawthorn, tomatoes, Cudrania tricuspidata, and Akebia quinata. It is known that these fruits are high in fructose, and contrary to their common image, they are not good for dieting. Fruits generally contain about 50 kcal per 100g, but in the case of high-sugar fruits, a single fruit weighing about 300g can contain nearly 200 kcal, so when consumed together with rice, it becomes a problematic mixed food that is very bad for people with diabetes or pre-diabetes.

[0013] Also, while fruit is used to replace a meal or as a substitute for rice for a meal on a diet, eating fruit with rice or with rice cakes, rice cake cakes, or rice cake soup made with rice (including GABA rice) can result in very high calorie intake due to the additional calories from the fruit and rice, which may cause health problems.

[0014] In particular, as Korea enters a super-aged society on December 24, 2024, serving rice and fruit together is a highly dangerous diet when it comes to caring for the health of the elderly. This makes it an act that is not true, right, honest, or just in respecting or serving the elderly, potentially leading to filial impiety. This applies not only to meals for patients, children, and the general public, but also

[0015] Furthermore, even for healthy individuals, prolonged consumption of fruit alongside processed rice products (including cooked rice) can lead to health issues, such as the risk of diabetes. In addition to these health concerns, problems may arise during the digestion of both foods, potentially affecting the health of the digestive system. This is because the digestive processes of rice and fruit differ, which can result in various health problems. Similarly, consuming fruit preserves or jams alongside cooked rice or rice cakes can also cause health issues and increase costs.

[0016] In addition, while current fruit juice beverages on the market are rich in Vitamin C and antioxidants, they lack functionality for stress relief and nerve health because they do not contain essential amino acids or GABA, which has a nerve-calming effect.

[0017] Most existing rice beverages are manufactured using white rice, and as the rice germ and bran layer are removed, active ingredients such as gamma-oryzanol, GABA, and minerals are reduced, resulting in limited functionality and consequently limited market expansion or sales. Therefore, there is a need for ways to promote consumption and utilize functional rice. Prior art literature

[0018] (0001) Domestic Patent Registration No. 10-0616077 (Registration Date: August 18, 2006) (0002) Domestic Patent Publication No. 10-2013-0004703 (Publication Date: January 14, 2013) (0003) Domestic Patent Publication No. 10-2001-0091338 (Publication Date: October 23, 2001) (0004) Domestic Patent Registration No. 10-2408512 (Registration Date: June 8, 2022) (0005) Domestic Patent Publication No. 10-2024-0003132 (Publication Date: January 8, 2024) The problem to be solved

[0019] The present invention relates to a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured thereby. It was devised to solve the problems of the prior art as described above. The purpose of the present invention is to provide a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured thereby, which is a new patented invention, technique, or process capable of providing taste and nutrition to satisfy the diverse tastes or needs of consumers, while simultaneously ensuring a balanced intake of fruit and rice for digestion even when consuming fruit and rice together.

[0020] The purpose of the present invention is to provide a method for utilizing rice that is economical in terms of economic feasibility, manufacturing labor, and management.

[0021] The purpose is to provide a beverage that minimizes nutrient loss by applying a process of steaming unripe rice or harvested grains of rice or rice seeds directly without milling, and processes the steamed rice into fine particles for easy digestion and immediate consumption, even with fruit. Additionally, when mixed with fruit, it provides a natural sweetness, antioxidant effects, and GABA without the need for natural sweeteners or sugar.

[0022] The problems to be solved by the present invention are not limited to those mentioned in this patent application, and other problems not mentioned will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0023] To achieve the above objectives, the method for manufacturing a steamed rice beverage containing fruit according to the present invention and the steamed rice beverage manufactured thereby are,

[0024] A fruit preparation step (S11) in which fruit is prepared by washing thoroughly fruit that is harvested from a fruit tree in the autumn and stored, or purchased from a market, and

[0026] Rice cultivated in paddy fields is harvested in the grain harvesting stage, starting from green rice that can be harvested 45 days prior to the harvest season as before, as in the conventional practice, to grains and seeds harvested on normal dates. Here, a rice grain refers to the kernel of rice that has not yet had its hull removed. This includes washed rice, rice seeds, and hemp seeds.

[0027] In this inclusion, it is the fruit of rice grown by transplanting or direct sowing in a spring paddy field while the husks have not yet been removed, or it is a grain with a husk. A rice grain harvesting step (S21) for harvesting such rice grains from a paddy field, and

[0029] A rice grain heat treatment step (S31) in which the harvested rice grains are heat-treated by steaming, boiling, baking, or blanching in high-temperature water as they are, and

[0031] A drying and storage step (S41) for drying and storing heat-treated rice grains, and

[0033] And a milling step (S51) for milling heat-treated and stored paddy grains into brown rice when necessary, and

[0035] A grinding step (S61) for grinding polished steamed rice, and

[0037] Next, the prepared fruit and ground steamed rice are mixed in a certain ratio and ground or blended using a mixer.

[0038] The present invention is characterized by manufacturing a steamed rice beverage containing fruit, which is completed by a blending step (S777) in which water, yogurt, sikhye, or yogurt is additionally added and blended.

[0040] Meanwhile, the steamed rice beverage according to the present invention is characterized by being manufactured by a method for manufacturing a steamed rice beverage including fruit. Effects of the invention

[0041] By means of the solution to the above problem, the method for manufacturing a steamed rice beverage containing fruit according to the present invention and the steamed rice beverage manufactured thereby contain beneficial components of rice along with fruit, while being economical and easy to manufacture and consume at franchises, supermarkets, or stores, thus having the effect of being easily enjoyed by people of all ages.

[0042] In addition, the present invention is a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured by the same, which resolves digestive health problems caused by digestive imbalance resulting from eating fruit and rice simultaneously over a long period, thereby promoting the convenient consumption of rice and fruit as a meal replacement or safe consumption of both, contributing to the economic profits of rice farmers, fruit orchard owners, and small business owners, and helping to create jobs, develop the food industry, and contribute to the economic development of the country.

[0043] In addition, the present invention provides a fruit juice-GABA rice mixed beverage containing GABA rice that can be consumed with fruit, and compared to existing products, it has the effect of providing excellent functionality such as nerve stabilization, stress relief, blood pressure control, gut health, and immunity enhancement.

[0044] also

[0045] Nerve Stabilization and Improved Brain Health:

[0046] GABA inhibits nerve excitation, relieving stress and improving concentration

[0047] Gamma-oryzanol enhances antioxidant effects to protect brain cells

[0049] Blood pressure control and cardiovascular health improvement:

[0050] Stable blood pressure regulation through the action of GABA and gamma-oryzanol

[0051] Polyphenols and minerals help maintain vascular health

[0053] Improved Gut Health and Digestion:

[0054] The dietary fiber in steamed rice promotes the growth of beneficial intestinal bacteria, preventing constipation.

[0055] The pectin component of fruit juice also has a protective effect on the stomach. Brief explanation of the drawing

[0057] FIG. 1 is a manufacturing process diagram schematically showing a method for manufacturing a steamed rice beverage containing fruit according to the present invention. Specific details for implementing the invention

[0058] Preferred embodiments of the present invention will be described in detail below with reference to the following. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed content is thorough and complete and to sufficiently convey the technical concept of the present invention to those skilled in the art. Throughout this specification, like reference numerals denote like components.

[0060] FIG. 1 is a manufacturing process diagram schematically showing a method for manufacturing a steamed rice beverage containing fruit according to the present invention.

[0061] The method for manufacturing a steamed rice beverage containing fruit according to the present invention, in the method for manufacturing a steamed rice beverage containing fruit,

[0062] A fruit preparation step (S11) for preparing and washing fruit; and a rice grain harvesting step (S21) for harvesting rice grains from a paddy field;

[0063] The method may be configured to include: a grain heat treatment step (S31) of heat-treating the harvested rice grains at a high temperature; a drying and storage step (S41) of drying and storing the heat-treated rice grains; a milling step (S51) of milling the dried and stored rice grains; a grinding step (S61) of grinding the milled steamed rice; and a blending step (S777) of blending the prepared fruit with the ground steamed rice flour.

[0064] Naturally, the method may also be configured to include a sealing packaging step (S888) in which the steamed rice containing the blended fruit is placed in a prepared container or sealed and packaged.

[0065] The types of fruits described in the present invention include banana, monkey banana, mango, mangosteen, dragon fruit, tangerine, persimmon, Daebong, soft persimmon, dried persimmon, jujube, palm date, watermelon, melon watermelon, Korean melon, frog melon, melon melon, Hallabong, Cheon-aehyang, kumquat, fig, apricot, plum, Japanese apricot, grape, green grape, Geobong, durian, pineapple, peach, blueberry, strawberry, wild strawberry, wild grape, cherry, cherry, mulberry, bokbunja, pear, cherry, hawthorn, tomato, Cudrania tricuspidata, akebia, etc., which are characterized by being used in the present invention.

[0066] These fruits, such as bananas, monkey bananas, mangoes, mangosteens, dragon fruit, tangerines, persimmons, Daebong, soft persimmons, dried persimmons, dates, palm dates, watermelons, melon watermelons, Korean melons, frog melons, melon melons, Hallabong, Cheon-aehyang, kumquats, figs, apricots, plums, Japanese apricots, grapes, green grapes, Geobong, durians, pineapples, peaches, blueberries, strawberries, wild strawberries, wild grapes, cherries, cherry blossoms, mulberries, bokbunja, pears, cherry blossoms, hawthorn, tomatoes, mulberries, and akebia, are referred to as fruits below.

[0067] Or, fruits such as banana, monkey banana, mango, mangosteen, dragon fruit, tangerine, persimmon, Daebong, soft persimmon, dried persimmon, jujube, palm date, watermelon, melon watermelon, Korean melon, frog melon, melon melon, Hallabong, Cheon-aehyang, kumquat, fig, apricot, plum, Japanese apricot, grape, green grape, Kyoho, durian, pineapple, peach, blueberry, strawberry, wild strawberry, wild grape, cherry, cherry, mulberry, bokbunja, pear, cherry, hawthorn, tomato, mulberry, akebia, etc. will be unified as fruits or referred to as fruits below.

[0069] In addition, in the grain harvesting stage (S21) in which rice grains are harvested from the above-mentioned paddy field, there is a feature that the rice can be harvested approximately 45 days earlier than the normal rice harvest time, that is, depending on geographical, environmental, and rice varieties, by planting in the paddy field in spring, late spring, or early summer and harvesting starting 2 months before the normal harvest time. In other words, the present invention has a feature that rice grains are used even before the rice has fully ripened and the rice stalks have bent over.

[0070] To explain it differently, the present invention is characterized by the use of green rice grains, which are not rice kernels but rather unripe rice grains from which a white liquid comes out when a normal farmer or person picks a rice stalk or grain in a paddy field with their thumb and index finger and presses or applies pressure with their thumb and index finger. To explain it yet again, the present invention and the content of the patent specification are characterized by including or using the white liquid state of green rice grains from which a white liquid comes out when a rice grain growing in a paddy field is picked and placed on the palm of one hand and rubbed or rubbed with pressure applied by the fingers of the other hand.

[0071] To explain further, the present invention has the feature of using green rice, early rice, unripe rice, and unripe rice, which are in a state where rice cannot be harvested normally with normal PRM operation by conventional rice harvesting machine combine, that is, early green rice that requires more time or harvesting time, and which requires more ripening before combine operation is possible.

[0072] The present invention is characterized by a step (S21) of harvesting grains in the green rice state, wherein when harvesting green rice, the combine harvester is operated at a speed lower than normal, in a turtle gear state, and the threshing machine RPM is also low or the rotational speed is low.

[0073] The present invention relates to a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured thereby, characterized by the fact that, depending on the manufacturer, domestic or foreign product (or import), the combine is not used for normal rice harvesting operations or optimal rice harvesting conditions for which prior training has been received, but rather, when a farmer operates the combine, the gear is set to a low speed (the gear position indicated by the turtle in the illustration), the threshing machine RPM is 10 to 50% lower than normal, and the threshing time is longer (e.g., the distance traveled by the threshing machine line), and the farmer carefully, slowly, and meticulously harvests green rice that still needs to grow in the paddy field. Naturally, the present invention also relates to a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured thereby, in which a person can harvest green rice that is not fully ripe or unripe with a sickle and feed it to a threshing machine or combine harvester.

[0074] At this time, the rice harvested can be GABA rice (GABA rice), ordinary rice (ordinary rice), glutinous rice (glutinous rice), black rice (black rice), or any variety including large-grain, medium-grain, small-grain, large-grain, long-grain, and short-grain varieties.

[0075] In addition, the present invention relates to a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured by the same, wherein rice is harvested freely over a long period of time and at long intervals from the ripening process (a process in which storage substances accumulate in the endosperm as the fertilized ovary develops, approximately 10 days after fertilization) or the time after fertilization of rice, until the time when the rice is fully ripe and falls from the stem.

[0076] In addition, mountain rice (upland rice) can also be harvested and used in this invention.

[0077] In addition, the present invention has the feature that it can be used by cutting only the head portion of the rice plant containing the grains even during the autumn rainy season, typhoons, or rainy days when it is difficult to harvest rice, or by cutting the rice bundles with a sickle or by cutting the rice in the form of rice harvesting.

[0079] Hereinafter, a method for manufacturing a fruit beverage according to the present invention will be explained in more detail step by step with reference to FIG. 1.

[0081] 1. Fruit preparation step (S11);

[0082] This is a fruit preparation step (S11) of preparing fruit by washing the fruit that has been harvested from a fruit tree in the autumn and stored, or purchased from a market.

[0083] At this time, the fruit preparation step (S11) is a fruit preparation step (S11) that prepares fruit by utilizing, preparing, or applying all processes or methods that a normal ordinary person typically uses to prepare fruit for eating.

[0085] 2. Rice grain harvesting stage;

[0086] Rice grown in paddy fields is harvested from the grain harvesting stage, which involves harvesting grains such as green rice, which can be harvested earlier than the normal ripening and harvest season, and then harvesting grains such as rice seeds on normal dates.

[0087] The present invention relates to a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured by the same, wherein rice grains are harvested and used during a long period of time, from the ripening process (a process in which storage substances accumulate in the endosperm as the fertilized ovary develops, approximately 10 days after fertilization) after fertilization of rice, to the time when the rice fully ripens and falls from the stem, while avoiding autumn rain or typhoons.

[0088] Here, a grain refers to the kernel of rice that has not yet been hulled. It includes washed rice, rice seeds, and hemp seeds.

[0089] In this inclusion, the grain is a rice plant grown by transplanting or direct sowing in a spring paddy field while the husk is not yet removed. Or it is a grain with a husk. The rice grain harvesting stage (S21) involves harvesting the rice grains from the paddy field, and the rice harvested at this time can be GABA rice (GABA rice), ordinary rice (ordinary rice), glutinous rice (glutinous rice), black rice (black rice), or any variety including large-grain, medium-grain, small-grain, or large-grain, long-grain, and short-grain varieties.

[0090] In addition, the present invention is a rice grain harvesting stage (S21) characterized by being freely harvested over a long period of time and days from the ripening process (a process in which storage substances accumulate in the endosperm as the fertilized ovary develops, approximately 10 days after fertilization) or the time when the rice fully ripens and falls off the stem.

[0091] In this stage, the present invention is characterized by harvesting and utilizing early rice, specifically green rice, which is rich in GABA, to maximize the effects of stress relief, blood pressure regulation, and brain function improvement, including GABA and gamma-oryzanol, and to promote brain nerve health, while also having excellent storage and portability and being edible on the spot.

[0092] In addition, mountain rice (upland rice) can also be harvested and used in this invention.

[0093] In addition, the present invention has the feature that it can be used by cutting only the head portion of the rice plant containing the grains even during the autumn rainy season, typhoons, or rainy days when it is difficult to harvest rice, or by cutting the rice bundles with a sickle or by cutting the rice in the form of rice harvesting.

[0094] The present invention can be used or applied with general rice harvesting.

[0095] In addition, GABA rice or green rice containing GABA can also be utilized as a method or means of rice harvesting, and the characteristics of such GABA rice or green rice are, GABA (γ-aminobutyric acid):

[0096] It acts as a neurotransmitter inhibitor in the central nervous system to relieve stress and improve sleep quality.

[0097] Blood pressure regulation and brain activation (improved concentration, enhanced memory)

[0098] Increased GABA content in steamed rice through natural fermentation or steaming processes

[0099] Gamma-oryzanol:

[0100] Powerful antioxidants found in the germ and bran layers of steamed rice

[0101] Provides effects such as lowering cholesterol, stabilizing blood pressure, and improving skin health.

[0102] Vitamin B Complex & Minerals:

[0103] The present invention is characterized by a rice grain harvesting step (S21) in which rice grains are harvested from GABA rice or green rice, which have the effect of providing nerve stabilization and muscle relaxation effects by containing magnesium, calcium, and zinc, which are essential nutrients for the synthesis of neurotransmitters.

[0106] 3. Rice grain heat treatment step (S31);

[0107] This is a rice grain heat treatment step (S31) in which the harvested rice bundles (a state containing rice grains, if possible, only the rice grains after harvesting into bundles can be used) or rice grains are heat-treated by processes such as steaming, boiling, baking, blanching in high-temperature water, baking, steaming, blanching, or cooking rice.

[0108] If I explain the method or means of heat treatment at this time,

[0109] ① Method for Roasting Rice Grains

[0110] Heat treatment can be performed by heating with a roasting machine at 100°C to 150°C for 5 to 10 minutes.

[0111] This method protects the fruit inside the outer husk of the rice grains, generates a nutty aroma, prevents the loss of the aroma, and improves the preservation of taste and aroma.

[0112] At this time, if used in rice bundles, naturally, the rice grains are separated or decomposed, detached from the rice bundles, threshed, separated, processed, or removed so that they can be used in a roasting machine, and only the rice grains are used or utilized in a method or means, or utilized, applied, etc.

[0113] ② Method of Steaming Rice Grains

[0114] It can also be steamed at 80°C or higher, or around 110°C, for 10 to 60 minutes.

[0115] At this time, water can be filled at the bottom of a pressure cooker, a high-temperature pot, a cauldron, or a large pot, and a steamer or steamer can be used, or rice grains can be steamed using a steaming machine or steaming facility.

[0116] In this case, nutrient loss may be minimized and GABA content may increase (including methods or means of inducing production under anaerobic conditions).

[0117] ③ Blanching rice grains

[0118] Rice grains can also be heat-treated by blanching in hot water at 70°C to 100°C for a time of about 5 to 30 minutes.

[0119] It is effective when the rice grains are very unripe.

[0120] Or it is also desirable when in the green rice state.

[0121] ④ Cooking

[0122] There are methods such as cooking rice with whole rice grains using an electric rice cooker or a rice cooker.

[0123] Other methods include heat treatment, such as roasting the rice grains with a high-temperature hot air blower or heater.

[0124] This is a heat treatment step (S31) that involves heating the rice grain to a high temperature and making it into steamed rice, characterized by high-temperature heat treatment by cooking, heating, steaming, blanching, or baking the rice grain in a state with the hull intact.

[0126] 4. A drying and storage step (S41) for drying and storing heat-treated rice (steamed rice) grains;

[0127] Rice grains that have been heat-treated at high temperatures are dried in a dryer or naturally (by sunlight or solar heat or sunlight or solar heat) to a moisture content or water content of 14% or less or in the range of 14% to 0.001%.

[0128] Preferably, a range of 3% to 12% is preferred.

[0129] Dried steamed rice can be stored so that it can be milled whenever needed and used at any time.

[0130] At this stage, steamed rice or high-temperature heat-treated grains can be stored for a long period of time.

[0131] This is because the husk of the rice has the characteristic of preserving the inner kernel in the form of steamed rice, which allows for long-term storage in a fresh state. This is a characteristic that enables obtaining fresh steamed rice by milling it immediately at any time.

[0133] 5. Milling stage (S51);

[0134] Milling heat-treated stored rice grains into rice

[0135] It is a milling step (S51) in which heat-treated and stored rice grains are milled into rice when needed.

[0136] Stored steamed rice or heat-treated rice grains are milled using a mill, a mill machine, or a milling machine.

[0137] Preferably, it is milled into brown rice.

[0138] At this time, the rice husk (rice husk) is removed, so dried steamed rice is obtained.

[0139] It is possible to obtain dried steamed rice at mills nationwide through this milling process or this milling method or means.

[0141] 6. Grinding step (S61);

[0142] This is a grinding step (S61) in which the polished steamed rice is ground using a grinder or a mortar.

[0143] Grind the steamed rice.

[0144] At this stage, the polished steamed rice is ground into fine particles, crushed with a crusher, or pulverized using friction or a millstone. Steamed rice can be ground using a mill grain grinder or similar equipment.

[0145] Steamed rice can be made into a powder form, modified, or ground, and the particle size can be in the range of 1 μm to 5 mm.

[0147] 7. Blending step (S777);

[0148] In this step, the fruit prepared in the fruit preparation step (S11) and the steamed rice flour (particle size 1μm to 5mm) ground in the grinding step (S61) are mixed in a free ratio and ground with a mixer or blended with a blending machine.

[0149] Alternatively, the fruit prepared in the fruit preparation step (S11) and the steamed rice flour (particle size 1 μm to 5 mm) ground in the grinding step (S61) can be mixed in a free ratio using a mixing machine or a mixer.

[0150] Alternatively, the fruit prepared in the fruit preparation step (S11) and the steamed rice flour (particle size 1μm to 5mm) ground in the grinding step (S61) can be placed in a container in a free ratio and freely mixed using a hand or a mixing machine.

[0151] The present invention is characterized by manufacturing a steamed rice beverage containing fruit, which is completed by a blending step (S777) in which water, yogurt, sikhye, or yogurt is additionally added and blended.

[0152] The steamed rice beverage completed at this stage can be placed in a container and served to customers on the spot for consumption.

[0154] And if necessary, additionally

[0155] 8. The present invention can be completed by delivering or distributing to consumers in distant or long-distance regions through a container insertion completion step in which the beverage or food contents completed in the blending step (S777) are inserted into the container prepared in the container insertion step (S888) and sealed or airtightly packaged.

[0157] Meanwhile, the steamed rice beverage according to the present invention is characterized by being manufactured by a method for manufacturing a steamed rice beverage including fruit.

[0158] does.

[0160] The steamed rice beverage according to the present invention, which is harvested in the state of green GABA rice grains and heat-treated at high temperature with the hull intact, is:

[0161] Nerve Stabilization and Improved Brain Health:

[0162] - GABA inhibits nerve excitation, relieving stress and improving concentration

[0163] - Gamma-oryzanol enhances antioxidant effects to protect brain cells

[0165] Blood pressure control and cardiovascular health improvement:

[0166] - Stably regulates blood pressure through the action of GABA and gamma-oryzanol

[0167] - Polyphenols and minerals help maintain vascular health

[0169] Improved Gut Health and Digestion:

[0170] - The dietary fiber in steamed rice promotes the growth of beneficial intestinal bacteria, preventing constipation.

[0171] - The pectin in fruit juice protects the stomach and intestines

[0173] The present invention relates to a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured by the same, which is characterized by enhancing the natural sweetness of the fruit and the rich nutritional components and flavor of the mixed beverage of less ripe steamed rice flour.

[0175] Table 1 shows the ratio of steamed rice to fruit in the total weight, which is a representative feature of the present invention.

[0176] Content or characteristics of ingredients (materials) Conventional steamed rice Conventional fruit food The present invention Traditional steamed rice 0% (Including additives) About 5~100% 0.1% ~ 99.9% (two or more ingredients: steamed rice and fruit) Traditional fruit food (Including additives) About 5~100% 0% 0.1% ~ 99.9% (two or more ingredients: fruit and steamed rice)

[0177] As shown in Table 1, the present invention relates to a method for manufacturing a steamed rice beverage containing fruit, characterized by evenly mixing steamed rice and fruit ingredients in various ratios to include fine particles of a size suitable for eating with a spoon, and to a steamed rice beverage manufactured thereby, characterized by the fact that the two ingredients of steamed rice and fruit, which are unique to the present invention and are entirely absent in existing steamed rice products or conventional fruit-based foods, are mixed in various ratios within the range of 0.1% to 99.9%.

[0178] The present invention relates to a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured by the same.

[0179] Another feature of the present invention is the feature shown in Table 2.

[0180] Ingredient content or characteristics Conventional steamed rice Conventional fruit foods or beverages The present invention Nutritional components Over 99% steamed rice content, but 0% fruit It is a fruit or fruit mixture food, but contains absolutely no steamed rice; in other words, 0% steamed rice ingredients. (Unripe) Steamed Rice + Fruit (Additional additives possible) Nutritional Information taste, aroma Steamed rice flavor, steamed rice scent only, fruit flavor, scent 0% Fruit flavor, fruit scent, etc., but steamed rice taste, steamed rice scent 0% Steamed (green) rice + fruit flavor and aroma Functions of contributing to agriculture and the fruit industry, and the function of practicing or repaying love. Simple dried steamed rice packaged product - Fruit 0% Commercial fruit drinks or fruit-based foods contain absolutely no steamed rice—in other words, 0% steamed rice ingredients. By providing the rich nutrients of steamed rice and fruit as a convenient ready-to-eat meal to parents and the elderly who lived through the lean times of the past, offering the nostalgic taste and aroma of steamed rice; to citizens living alone who struggle with meal preparation and often rely on a simple bowl of rice with only kimchi; and to residents in nursing homes and geriatric hospitals who lack visitors, this product enables the creation of happy mealtimes with rich flavor and aroma while being more economical for the elderly, single-person households, and the marginalized; it also serves as a healthy and happy caregiving food for caregivers, nurses, and nursing assistants. Furthermore, for rice farmers, harvesting green rice before the main harvest allows them to overcome damage from typhoons, autumn rains, and flooding through income generation and revenue-generating activities, while reducing the frequency of pesticide application, resulting in overall economic benefits for farming. For fruit orchards, it expands consumption volumes into a continuous and stable new market, allowing them to work more comfortably and enjoy happy days, while also offering a new experience to many citizens and tourists. Functions such as serving steamed rice and fruit mixtures to make the whole country healthy and happy through the development of a happy tourism industry.

[0181] The overall particle size of the mixed steamed rice component versus the fruit is greater than 0 and smaller than 6 mm, and the steamed rice component is 0.1 to 99% or the fruit component is 0.1 to 99%, allowing for various application ratios, % (fruit) ratios, content, and component ratios depending on the rice harvest conditions or the fruit harvest volume. In other words, the present invention relates to a method for manufacturing a steamed rice beverage containing fruit and a steamed rice beverage manufactured by the same, characterized by the fact that two components, fruit and steamed rice, are mixed, and the mixing can be done at various ratios or component ratios, or can be controlled by the producer.

[0183] Accordingly, the claims of the present invention are summarized as follows:

[0184] In a method for manufacturing a steamed rice beverage containing fruit,

[0185] A fruit step (S11) for purchasing or preparing fruit;

[0186] A rice grain harvesting step (S21) for harvesting rice (or green rice) growing in a paddy field;

[0187] A rice grain heat treatment step (S31) for heat-treating harvested rice grains with their hulls intact;

[0188] A drying and storage step (S41) for drying and storing heat-treated rice grains;

[0189] A milling step (S51) for removing the husk of steamed rice;

[0190] A grinding step S61) for grinding polished steamed rice into fine particles;

[0191] To the blending step (S777) of mixing prepared fruit and ground steamed rice

[0192] This is a method for manufacturing a steamed rice beverage containing fruit, characterized by completing a steamed rice beverage containing fruit.

[0194] And, of course, it is a method for manufacturing a steamed rice beverage containing fruit, characterized by being manufactured by completing the packaging in a container insertion completion step (S888) so that it can be supplied to consumers via delivery or courier for long distances, short distances, long distances, etc.

[0195] Here,

[0196] Fruit content in the range of 1% or more to 99% or less,

[0197] Alternatively, it is a method for manufacturing a steamed rice beverage containing fruit, characterized by the fact that the two ingredients are mixed in a free content or ratio of ingredients, with the steamed rice component ranging from 99% to 1%.

[0198] Naturally,

[0199] The present invention is characterized by being a steamed rice beverage produced by the method for producing a steamed rice beverage containing fruit.

[0200] At this time, the steamed rice beverage produced by the method for producing a steamed rice beverage containing fruit according to the present invention is characterized by selecting and using one or more types of fruit from among banana, monkey banana, mango, mangosteen, dragon fruit, tangerine, persimmon, Daebong, soft persimmon, dried persimmon, jujube, palm date, watermelon, melon watermelon, Korean melon, frog melon, melon melon, Hallabong, Cheon-aehyang, kumquat, fig, apricot, plum, Japanese apricot, grape, green grape, Kyoho, durian, pineapple, peach, blueberry, strawberry, wild strawberry, wild grape, cherry, cherry, mulberry, bokbunja, pear, cherry, hawthorn, tomato, Cudrania tricuspidata, and Akebia.

[0202] In addition, the present invention is characterized by the fact that the steamed rice is harvested from green rice.

[0203] These green rice are harvested and used starting 45 days before the normal rice harvest season,

[0204] Green rice, in which the grains are in a liquid state rather than a solid, can be used, and as solidified rice grains as the rice ripens

[0205] The present invention is a beverage characterized by being prepared as a steamed rice beverage according to various nutritional component conditions during the process of changing various nutritional states.

[0206] That is, according to the present invention, 1. a steamed rice beverage produced by harvesting green rice 45 days prior to the normal rice harvest season,

[0208] And 2 steamed rice beverage produced from green rice 35 days prior to the normal rice harvest season,

[0209] And 3. Steamed rice beverage produced from green rice 25 days before the normal rice harvest season,

[0210] And 4 steamed rice beverage produced from green rice 15 days before the normal rice harvest season,

[0211] And 5. Steamed rice beverages produced from green rice during the normal rice harvest season, etc.

[0212] It has the characteristic of being able to manufacture various marketing or products according to the harvest season, such as steamed rice beverages produced by harvesting rice in chronological order.

[0213] Also, the present invention is characterized by using steamed rice made from GABA rice.

[0215] The invention is presented merely to aid in understanding the invention and is not limited thereto. Industrial applicability

[0218] At least some embodiments of the present invention can be used industrially for the manufacture and production of new mixed food products between agriculture, the food industry, and fruit cultivation areas, and also for the manufacture of juice or beverage food products. The present invention has industrial applications in the manufacture of new products for children and foreigners, as well as in the manufacture of nursing food and convalescent food. It is also used in the production of new food products or convenient beverage products based on steamed rice and fruit, which are simple and convenient for the public, and in traditional food markets.

[0219] By extending or expanding the period for creating jobs, increasing income, and generating revenue in rural and local areas from before the harvest of rice fields to the time of harvesting and high-temperature heat treatment of rice grains, or during seasonal periods when farmers have no income, it is possible to develop local industries and utilize or revitalize the food industry, thereby serving tourists with eco-friendly foods that are good for the body and health, which can contribute to the health and happiness of the Korean people and the development of the country.

[0220] No content Explanation of the symbols

[0221] S11: Fruit preparation step S21: Rice grain harvesting stage S31: Rice grain heat treatment step S41: Drying and storage steps S51: Milling stage S61: Grinding step S777: Blending (or Mixer) Ingredient Mixing Step S888 : Container insertion (packaging stage)

Claims

Claim 1 A method for manufacturing a steamed rice beverage containing fruit, characterized by completing the steamed rice beverage containing fruit through the following steps: a fruit step (S11) of purchasing or preparing fruit; a rice grain harvesting step (S21) of harvesting rice (or green rice) growing in a paddy field; a rice grain heat treatment step (S31) of heat-treating the harvested rice grains with their hulls intact; a drying and storage step (S41) of drying and storing the heat-treated rice grains; a milling step (S51) of removing the hulls from the steamed rice; a grinding step (S61) of grinding the milled steamed rice into fine particles; and a blending step (S777) of mixing the prepared fruit and the ground steamed rice. Claim 2 A method for manufacturing a steamed rice beverage containing fruit, characterized in that, in claim 1, the two materials are mixed in a free content or ratio, with the fruit component in a range of 1% or more to 99% or less, or the steamed rice component in a range of 99% to 1%. Claim 3 In claim 1, a steamed rice beverage produced by the method for producing a steamed rice beverage containing fruit according to the present invention.

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