To produce green whole grain easy to eat with a soft and chewy palate feeling, that exhibits a feeling of bright greenness and provides visually freshness while having very abundant nutrients, and favorable in health enhancement and prevention of lifestyle-related diseases.
The method performs sequentially a step (S10) of harvesting the whole grain in a green condition in a mature-green stage before a yellow ripe stage, and putting it in a storage tank, a step (S20) of letting the green whole grain flow out, and steaming it by water or steam in the temperature range of 88-102°C for 30-120 seconds, a step (S30) of rapidly cooling the green whole grain in the temperature range of 1-7°C, a step (S40) of sending air to the green whole grain cooled to a low temperature, and removing excessive water immersed and moisturized on the surface of the green whole grain, and a step (S50) of drying by giving low-temperature hot air in the temperature range of 35-50°C to the green whole grain from which the water is removed.
LEE EUN-MYEONG
HUH YUN-KUN
SO JUNG-DUCK
CHO JIN-WOONG
HWANG YONG-SOO
LEE BYEONG-MUN
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