不久前,韩国食品研究院食品加工流通研究本部的朴钟大博士小组称,已经研发出不添加面粉,用100%韩国国产大米生产大米冷面的技术。据韩国联合通讯社报道,韩国食品研究院还研发出添加诸多功能性材料的南瓜大米冷面、绿藻大米冷面、黑米大米冷面、绿茶大米冷面等7种不同口味的大米冷面生产技术。韩国食品研究院已经为该技术申请专利,并低价转让给相关企业。在签署OEM(委托生产)销售合同后,大米冷面有望于3月份上市。 Not long ago, Dr. Park Chung-dae, a division of the Korea Food Research Institute’s Food Processing and Distribution Research Division, said it has developed a technology that does not add flour and produces rice noodles with 100% Korean-made rice. According to South Korea’s Yonhap news agency, South Korea’s Food Research Institute has also developed a variety of functional materials added to the pumpkin cold noodles, green algae rice cold noodles, black rice cold noodles, green tea cold noodles and other 7 different flavors of rice cold noodles production technology. Korea Food Research Institute has patented the technology, and low-cost transfer to related businesses. After signing the OEM (commissioned) sales contract, the cold rice is expected to be listed in March.