Black rice sprouting liquid having anti-inflammatory effect and manufacturing method thereof
AssigneesWellbeinggo Co., Ltd., Sung Hyun KIM
InventorsSung Hyun KIM, Jung Ae JUN
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Abstract
Disclosed are a black rice sprouting liquid having an excellent anti-inflammatory effect through low-temperature treatment and room-temperature treatment of water used when black rice is sprouted, and a manufacturing method of the black rice sprouting liquid. The black rice sprouting liquid is obtained by performing low-temperature treatment on water used when black rice is sprouted in an open container at a temperature ranging from 1° C. to 5° C. for 1 day to 10 days, and then performing room-temperature treatment on the resulting water in the open container at a temperature ranging from 10° C. to 30° C. for 30 days to 210 days.
Claims12
A black rice sprouting liquid having an anti-inflammatory effect, the black rice sprouting liquid being obtained by performing low-temperature treatment on water used when black rice is sprouted in an open container at a temperature ranging from 1° C. to 5° C. for 1 day to 10 days, and then performing room-temperature treatment on the resulting water in the open container at a temperature ranging from 10° C. to 30° C. for 30 days to 210 days.
A manufacturing method of a black rice sprouting liquid having an anti-inflammatory effect, the method comprising:
- (1) a black rice sprouting step of immersing black rice in water to sprout the black rice;
- (2) a sprouting liquid separation step of separating sprouted black rice from a sprouting liquid used when black rice is sprouted;
- (3) a low-temperature treatment step of performing low-temperature treatment on the sprouting liquid in an open container at a temperature ranging from 1° C. to 5° C. for 1 day to 10 days;
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- (4) performing room-temperature treatment on the low-temperature treated sprouting liquid in the open container at a temperature ranging from 10° C. to 30° C. for 30 days to 210 days.
Dependencies are inferred from the claim text.