PRODUCTION OF BOILED RICE MIXED WITH FRESH VEGETABLES USING GERMINATED BROWN RICE, SAUCE, FRESH VEGETABLES AND AUXILIARY INGREDIENTS HAVING GOOD FUNCTIONALITY SUCH AS PROMOTION OF BLOOD CIRCULATION AND PREVENTION OF ADULT DISEASES AND EXCELLENT TASTE AND FLAVOR

摘要

PURPOSE: A method of making boiled rice mixed with fresh vegetables using germinated brown rice, sauce, fresh vegetables and auxiliary ingredients is provided. The product has good functionality such as promotion of blood circulation and prevention of adult diseases and promotion of blood circulation as well as excellent taste and flavor. CONSTITUTION: The boiled rice mixed with fresh vegetables comprises: (a) germinated brown rice(a mixture of germinated brown rice and regular rice); (b) sauce(red pepper paste and fermented soybean paste); (c) fresh vegetables(leek, carrot, cabbage kimchi or the like); and (d) auxiliary ingredients(bean sprouts, mung-bean jelly or the like). To make a meal for one person, 190g germinated brown rice, 20 to 30g sauce, 30g leek, 30g carrot, 30g cabbage kimchi, 10g black sesame, 10g Tricholoma matsutake, 20g kale, 30g spinach, 30g mugwort, 10g pine needle, 15g tomato, 15g onion and 20g kelp. The germinated brown rice is prepared by boiling 5g black bean, 3g chestnut, 2g jujube, 3 pine nut, 2 gingko nut, 5g sunflower seed, 21 to 28g regular rice and 42 to 48g germinated brown rice.