KR100537480B1 - Manufacturing Method of Tarakjuk Enhancing Content of Enzyme Resistant Starch - Google Patents

Abstract

In the present invention, 1kg of non-glutinous rice is washed with water, immersed in water for 2 hours at room temperature, and then drained by a sieve for 30 minutes, and then ground in a mill without adding water and salt. Spread 300g evenly in a square pan (28 × 35 × 4cm), dry for 5 hours at 40 ^o C in a hot air dryer, lower the sieve (355 μm) so that rice powder does not clump and store frozen at -20 ^o C. Thereby preparing rice flour for use in roasting; 40 g of rice flour is thinly sliced to a thickness of 5 mm or less so that it can be roasted evenly in a circular pan (21 cm in diameter x 4 cm in height), and then roasted in a hot air dryer at 185 ^o C for 25 minutes and left to stand at room temperature for 1 hour to cool. To stir fried rice flour in a sieve (180 ~ 355 ㎛) put in a vacuum plastic bag and frozen at -20 ^° C to prepare fried rice flour; Add 15 g of fried rice flour to a 400 mL beaker, add 150 g of milk, stir well, disperse, and leave at room temperature for 5 minutes, soak the beaker containing the rice flour-milk mixture in a water bath, fix with a cramp, and wrap on top of the beaker After installing a stirrer (Lab stirrer (MS-3030 ^® , Tops, Korea)) and fixing the impeller, the temperature of the water bath is controlled so that the temperature of the porridge is 50-56.5 ℃ while stirring. The present invention relates to a method for producing perilla, which comprises enzymatic resistance starch content, which is prepared by heating for 2-5 hours and adding 0.5 g of salt 5 minutes before completion and heating again.

Description

Manufacturing Method of Fallen Porridge Enhancing Enzyme-Resistant Starch Content {Manufacturing Method of Tarakjuk Enhancing Content of Enzyme Resistant Starch}

The present invention relates to a method for producing decay porridge to increase the content of enzyme-resistant starch, and specifically, enzyme resistance starch (Enzyme resistant) by optimizing the roasting conditions, gelatinization conditions, and preparation conditions of decay porridge of the rice, which is the raw material of the decay porridge. starch: RS) to maximize the content, thereby minimizing the contribution of calorie, relates to a method of producing perilla.

Rice is a basic food used as an essential energy source for Koreans. It contains not only starch but also protein, small amount of fat and unsaturated fatty acid, and small amount of other minerals and vitamins. Although the protein content is not high, a large amount of rice is consumed as an energy source, so Koreans obtain a considerable amount of protein from their meals. 47% of the calories and 30% of the protein is taken from the foods they eat.

However, as the national income and living standards of Koreans have sharply improved and the food culture has been developed recently, the tendency to avoid foods using rice is spreading. As a result, the annual consumption of rice per capita in 2002 was 93.6kg in 2002. In the year, it is decreasing to 87kg, and the consumption is remarkably reduced, causing the price of rice to fall, and farmers whose main income is rice paddy are suffering from economic poverty.

However, when looking at the specific consumption behavior of rice, most of the conventional stocks for cooking (炊 飯), and part of it was used to make sake, rice cake, red pepper paste, etc. Recently, processing such as rice noodles, rice cakes, rice drinks, etc. The development of food is accelerating, and there are various attempts to use rice even for non-edible industrial products, even rice soap, etc., which is desirable in terms of increasing farm income by reducing rice consumption. It can be said.

The development of the various uses of rice is largely supported by the government's institutional and economic support for conserving traditional rice farming, solidifying the national economic foundation and preparing for food weaponization, and the present invention is also processed for the purpose of increasing rice consumption. One of the food development attempts.

The processing of rice is known to affect the nutritional value and bioavailability of starch and protein in rice. Among them, heat treatment, gelatinization and partial dehydration, which are the most commonly used processes in rice processing, are enzymes of starch. It is common to promote hydrolysis by but it has been reported to reduce the digestibility of starch by enzymes in the presence of fatty acids and lipids.

Studies on barley have shown that starch does not interact significantly with lipids below the gelatinization temperature, but heat treatment near the gelatinization temperature promotes the formation of the enzyme-resistant amylose-lipid complex. It was found that starch digestion absorption was reduced because amylose-lipid complexes inhibited the elution of amylose, inhibited swelling of heated starch particles in water, and reduced starch's water-binding capacity. .

Starch has been thought to be a carbohydrate that is completely digested and absorbed in the small intestine, but recently it has been known that there is a series of starch fractions that are not degraded by digestive enzymes but pass through the small intestine and fermented by the intestinal microflora. It is named as resistance starch (RS), and it is reported that the content of RS is different depending on the composition of food, processing method, amylose content, etc.

RS's resistance to enzymes can be achieved by physically trapped starch particles (RS1) as in roughly milled grains, ungelatinized starch particles due to improper cooking (RS2), or aged amylose with increased crystallinity due to extensive hydrogen bonding. amylose) fraction (RS3).

These RSs are fermented in the large intestine to produce short-chain fatty acids, such as butyrate, and these metabolites are known to exhibit physiological activities such as dietary fiber by reducing the pH of the intestines. RS formation has become a new tool for making fiber-rich health functional foods, which are believed to be beneficial to adults.

This characteristic of RS is nutritionally related to the rate of starch decomposition and absorption in the small intestine, and even to a low glycemic index. This recent concept of RS has been used to develop processed foods with less calorie contribution to starch content. It provides important clues.

Meanwhile, the decayed rice is milled in a millstone and boiled about half, then mixed with milk and boiled again.The dried rice is dried in a shade to make powder, then roasted, and then made into a fine powder. It is porridge boiled on low heat with milk or boiled non-glutinous rice powder and boiled with only yuyu. It is a traditional Korean court food called Nak-juk or Yu-yu-juk. In the manufacturing method of roasting non-glutinous rice flour and heating it with milk, it is known that the quality characteristics of the decayed porridge are greatly changed depending on the temperature and time of roasting non-glutinous rice flour and the temperature and time of heating it with milk.

Such decayed rice has the full potential as a processed food in terms of taste and nutrition. By using the properties of the above-mentioned RS to increase the RS content in the decayed rice, it has been developed for the use as a health food that has recently been in the spotlight. At this point, it is time to try to create another new use and to increase the use of rice.

The present invention is to overcome the problems of the prior art as described above, the object of the enzymatic resistance starch (Enzyme resistant starch) by optimizing the roasting conditions, gelatinization conditions and production conditions of porridge using the same as the raw material of the decay porridge : To maximize the content of RS), thereby minimizing calorie contributions to provide a method of manufacturing perilla, which can be used as adult health food.

To this end, the present invention, 1kg of non-glutinous rice after washing with water, immersed in water for 2 hours at room temperature for 30 minutes to remove water, crushed in a mill without adding water and salt, and then rub the powder with both hands to make even, so wet Lower the body (355㎛) I square the milled rice flour 300g fan (28 × 35 × 4cm) evenly stretched out and dried for 5 hours at 40 ^o C in a hot air dryer to ensure uniform without being a mass of rice flour and then -20 ^o C Preparing frozen rice powder for use in roasting by freezing; After freezing, store 40g of rice flour in a circular pan (21cm in diameter x 4cm in height) and thinly slice it to a thickness of 5mm or less, fry in a hot air dryer at 185 ^o C for 25 minutes, and let it stand at room temperature for 1 hour to cool. The cooled fried rice flour was lowered in a sieve (180-355 µm), placed in a vacuum plastic bag, and stored frozen at -20 ^° C. to prepare fried rice flour; Freeze-stored Stir-fried rice powder 15g into a 400mL beaker, add 150g of milk, stir well, disperse and leave at room temperature for 5 minutes, soak the beaker containing the rice flour-milk mixture in a water bath and fix it with a cramped top Install a stirrer (Lab stirrer (MS-3030 ^® , Tops, Korea)) on the top, fix the impeller, and stir the temperature of the water bath so that the inside temperature of the porridge is 50-56.5 ℃ while stirring. It is made to provide a method for producing perilla, which is made of perilla, which is prepared by adjusting the heating for 2 hours to 5 hours and adding 0.5 g of salt 5 minutes before completion to heat perilla.

The present invention relates to a method for producing decay porridge to increase the content of enzyme resistant starch (RS), specifically, the roasting conditions, gelatinization conditions and conditions for producing porridge using the same of Optimizing the content of enzyme-resistant starch by optimizing and thereby minimizing the contribution of calorie of perilla, relates to a method for producing perilla, which can be used as an adult health food.

In the present invention, in order to provide a method for producing decay porridge to maximize the content of enzyme-resistant starch, after the roasting at various temperatures by measuring the content of the enzyme-resistant starch of each result of the optimum non-rice flour used in the preparation of The roasting temperature was tested, and again appropriate gelatinization temperature was tested by performing gelatinization at various temperatures and measuring the enzyme resistance starch content of each resultant.

In addition, by performing the in vitro starch decomposition rate, differential scanning calorimeter (DSC), and the like using the decay porridge obtained under each heating condition, the decay porridge prepared by the method of the present invention only has a high enzyme resistance starch content. Rather, it proved that they have sufficient conditions for adult health foods.

Hereinafter, the present invention will be described in more detail as a production example and a test example using the same.

Uncooked rice used in the production and test examples was harvested in 2001 and was harvested at Rural Development Administration's Crop Experiment Station. The rice was 19% amylose. In addition, milk (Seoul Milk ^? ) And salt (table salt, Haecheo ^? ) ^Were purchased and used commercially. .

Preparation Example 1 Preparation of Fried Rice Flour

In order to set the roasting conditions of non-glutinous rice having the maximum enzyme resistance starch content, the following preparation example was carried out to prepare fried rice flour.

First, to prepare rice flour for use in stir-fries, 1 kg of non-glutinous rice for test and control was washed with water, immersed in water for 2 hours, immersed in a sieve for 30 minutes, dried, and then ground in a mill without adding water and salt. The powder was rubbed evenly with both hands. Next, 300 g of the wet milled rice flour was evenly spread on a square pan (28 × 35 × 4 cm), and rice flour was dried at 40 ° C. for 5 hours using a hot air dryer (Chosun Science Machinery Co., Ltd., Korea).

The dried rice powder for test and control was thus sieved (355 μm) so as not to be lumped and then stored frozen at −20 ^° C. until the stir test.

Next, in order to test the optimum roasting conditions for enhancing the enzyme resistance starch content, as described above, each 40 g of the test rice powder in dry rice powder can be roasted evenly in a circular pan (21 cm diameter x 4 cm in height) of 5 mm or less. After thinly sliced, roasted for 25 minutes and 40 minutes at 145 ^o C, 165 ^o C, and 185 ^o C, respectively, in a hot air dryer, and allowed to cool at room temperature for 1 hour. The test fried rice flour thus prepared was sieved (180-355 μm). It was placed in a vacuum plastic bag and stored frozen (-20 ^o C) until used for testing.

[Test Example 1]

Using the prepared fried rice flour was measured the content of each enzyme resistance starch.

Enzyme-resistant starch content of each fried non-glutinous rice flour was determined by Goni et al. (Goni, I., Garcia-Diz, E., Manas, E. and Saura-Calixto, F. Analysis of resistant starch: a method for foods and food products Food Chem. 56: 445-449 (1996)).

First, 100 mg of sample is placed in a 50 mL centrifuge tube, followed by 10 mL of 0.02 M HCl solution and 0.2 mL pepsin solution (Sigma Chemical Company, P-7000, 871 units / mg protein, 1 g pepsin / 10 mL 0.02 M HCl). It was vortexed and shaken for 60 minutes in a shaking water bath at 40 ° C.

After enzymatic digestion, the sample was cooled to room temperature, and then 9 mL of 0.1M trimaleate buffer (pH 6.9, containing 4 mM CaCl ₂ ) and 1 mL of α-amylase solution (Sigma Chemical Co., Ltd.). , A-3176, 40mg α-amylase / mL of Tris-maleate buffer) was added and vortexed, followed by incubation for 16 hours in a shaking water bath at 37 ° C.

After 16 hours, the sample was centrifuged (15 min, 3000 g), and then the supernatant was discarded. 10 mL of distilled water was added to the residue, washed, and then centrifuged again and the supernatant was discarded.

3 mL of distilled water was added to the residue, and the sample was wetted. Then, 3 mL of 4M KOH solution was added to the solution and vortexed, followed by shaking culture at room temperature for 30 minutes.

Add 5.5 mL of 2M HCl and 3 mL of 0.4M sodium acetate buffer, add 0.1 mL of amyloglucosidase (Novozyme, AMG E), and vortex to 60 ° C. The culture was shaken for 45 minutes at.

After digestion, centrifuge and collect the supernatant in a 50 mL volumetric flask. Put 10 mL of distilled water at least once in the residue (no vortexing), wash, centrifuge in the same way, take the supernatant, combine with the previous supernatant, add 50 mL volumetric flask, and settle to 50 mL with distilled water. Used to measure glucose concentration.

Glucose oxidase-peroxidase kit (GOD-POD kit, Novozyme) was added to 0.1 mL of the supernatant, and the total volume was 3.2 mL, followed by incubation for 30 minutes in a 37 ° C water bath. The glucose content was then measured by measuring the absorbance at 500 nm using a spectrophotometer (actually creating a glucose standard curve and calculating the glucose content from the measured absorbance), and multiplying the glucose content by 0.9 to the enzyme in the sample. The content of the resistance starch was obtained, and the results are shown in Table 1 below.

Enzyme Resistance Starch Content in Fried Rice Roasting temperature (℃) Roasting time (minutes) RS content (% per building) Control 16.20 (0.83) 145 25 17.47 (1.44) 40 14.52 (1.71) 165 25 18.34 (0.36) 40 16.31 (1.71) 185 25 18.93 (1.15) 40 15.91 (1.42)

a. RS content is 3 repetition average

b. The numbers in parentheses are the standard deviation at p <0.05.

As a result, the RS content of the control was 16.2% per building, and when the roasting time was 25 minutes, the RS content increased with the increase of the roasting temperature, and 18.9% of the non-glutinous rice flour roasted at 185 ° C for 25 minutes was 16% higher than the control. Highest by increasing.

When the roasting time increased to 40 minutes, the RS content at each roasting temperature was lower than that of the control, but there was no significant difference.

In general, the RS content of the rice was reported to be low. In this test, the RS content of the unroasted control was high as 16.2%. It was estimated that the heat treatment was performed in the presence of the present invention. Also, in the present test, the decrease of RS content at each roasting temperature when roasting non-glutinous rice powder for 40 minutes was attributed to the dextrinization process during the roasting process. It became.

Preparation Example 2 Preparation of Fallen Porridge

In order to prepare the perilla as a sample for testing the maximum enzyme resistance starch content, the preparation example was carried out as follows.

First, in order to find out the heating temperature range in which the perishables can be produced, a differential scanning calorimeter is made using stir-fried rice flour selected as the largest enhancement of the enzyme resistance starch content in Test Example 1, that is, non-glutinous rice flour roasted for 25 minutes at 185 ° C. Gelatinization properties were measured as follows (Differential Scanning Calorimetry: DSC, Seiko Instrument, DSC 6100, Chiba, Japan).

Put 2mg of fried rice flour sample on an aluminum pan (Seiko Instrument, Chiba, Japan), add distilled water so that the water content of the suspension is 80%, seal it immediately, leave it at room temperature overnight, and then put the sample at 5 ℃ / to 10-170 ℃. It was heated at the rate of minutes, and from the obtained differential scanning calorimeter (DSC thermogram) on the gelatinization start temperature (To), maximum luxurious temperature (Tp), gelatinization end temperature (Tm) and enthalpy (ΔH) were measured. In this case, indium and tin were used to correct the temperature and enthalpy values, and the results are shown in Table 2 below.

Luxury Characteristics of Stir-Fried Rice Flour at 185 ℃ for 25 Minutes To Tp Tm ΔH 49.57 (0.21) 56.50 (0.30) 65.73 (0.57) 11.70 (0.12)

a. Each measurement is a three iteration average

b. The numbers in parentheses are the standard deviation at p <0.05.

Next, using the gelatinization characteristics measured as described above, the heating temperature was centered at 56.5 ° C, which is the gelatinization maximum temperature (Tp), as shown in Table 3 below, at 50 ° C, 56.5 ° C, 64 ° C, and 69 ° C. Furnace was prepared by varying the heating time, respectively.

Manufacturing Temperature and Time of Fallen Rice Heating temperature (℃) Heating time (minutes) 50 240 300 56.5 120 240 64 60 120 69 30 60

The heating time at each heating temperature was set based on the time that the perilla was formed through a preliminary test, and the method for producing the perilla was as follows.

First, add 15 g of fried rice powder to a 400 mL beaker, add 150 g of milk, stir well, disperse, and leave at room temperature for 5 minutes, soak the beaker containing the rice flour-milk mixture in a water bath and fix it with a cramp, Install a stirrer (Lab stirrer (MS-3030 ^® , Tops, Korea)) at the top and stir by fixing the impeller (impeller) while stirring the temperature of the water bath (water bath) so that the internal temperature of the pores as shown in Table 3, respectively Was adjusted to heat for the designated time. Five minutes prior to completion, 0.5 g of salt was added to complete the perilla, and immediately cooled at room temperature, lyophilized, sieved (180-355 μm), and used for testing.

[Test Example 2] Falling porridge heating conditions

In order to determine the heating conditions of the perishable bamboo which can greatly enhance the content of enzyme resistance starch, the following test was carried out.

The enzyme resistance starch content of the perilla prepared by each heating condition according to Table 3 was measured as follows.

Enzyme-resistant starch content of each fried non-glutinous rice flour was determined by Goni et al. (Goni, I., Garcia-Diz, E., Manas, E. and Saura-Calixto, F. Analysis of resistant starch: a method for foods and food products.Food Chem. 56: 445-449 (1996)).

First, 100 mg of sample is placed in a 50 mL centrifuge tube, followed by 10 mL of 0.02 M HCl solution and 0.2 mL pepsin solution (Sigma Chemical Company, P-7000, 871 units / mg protein, 1 g pepsin / 10 mL 0.02 M HCl). It was vortexed and shaken for 60 minutes in a shaking water bath at 40 ° C.

The enzyme digested sample was taken out and cooled to room temperature, followed by 9 mL of 0.1M trimaleate buffer (containing Tris-maleate buffer (pH 6.9, 4 mM CaCl ₂ )) and 1 mL of α-amylase solution (Sigma Chemical Co.). , A-3176, 40mg α-amylase / mL of Tris-maleate buffer) was added and vortexed, and then shaken for 16 hours in a shaking water bath at 37 ° C.

After 16 hours, the sample was centrifuged (15 min, 3000 g), and then the supernatant was discarded. 10 mL of distilled water was added to the residue, washed, and then centrifuged again and the supernatant was discarded.

3 mL of distilled water was added to the residue, and the sample was wetted. Then, 3 mL of 4M KOH solution was added to the solution and vortexed, followed by shaking culture at room temperature for 30 minutes.

Add 5.5 mL of 2M HCl and 3 mL of 0.4M sodium acetate buffer, add 0.1 mL of amyloglucosidase (Novozyme, AMG E), and vortex to 60 ° C. The culture was shaken for 45 minutes at.

After digestion, centrifuge and collect the supernatant in a 50 mL volumetric flask.

10 mL of distilled water (no vortexing) was added to the residue at least once, washed, and then centrifuged in the same manner. The supernatant was taken, combined with the previous supernatant, combined with a 50 mL volumetric flask, and used as a distilled water to measure glucose concentration.

Glucose oxidase-peroxidase kit (GOD-POD kit, Novozyme) was added to 0.1 mL of the supernatant, and the total volume was 3.2 mL, followed by incubation for 30 minutes in a 37 ° C water bath. After that, the glucose content was measured by measuring the absorbance at 500 nm using a spectrophotometer, and the content of the enzyme resistance starch in the sample was obtained by multiplying the glucose content by 0.9 and the results are shown in Table 4 below.

Enzyme-resistant starch content of degenerated rice Heating temperature (℃) Heating time (minutes) RS content (% per building) Control 10 5.42 (0.49) 50 240300 10.16 (2.14) 9.42 (2.14) 56.5 120240 6.75 (0.43) 5.95 (0.19) 64 60120 4.68 (0.71) 5.15 (0.43) 69 3060 3.43 (0.92) 4.22 (1.03)

a. RS content is 3 repeat average.

b. The numbers in parentheses are the standard deviation at p <0.05.

As a result, the RS content was 10.16% and 9.42% at 4 ℃ and 56.5 ℃ at 50 ℃ and 56.5 ℃, respectively, which is 2 times higher than that of 5.42% of the control prepared by boiling perilla for 10 minutes. It was about twice as high. On the other hand, the RS content was 5.15% and 4.22% when heated for 2 hours and 1 hour at 64 ° C and 69.5 ° C, respectively, which was lower than that of the control.

As a whole, the RS content of the decayed rice tends to decrease in the order of 50 ° C, 56.5 ° C, control, 64 ° C, and 69 ° C, so that the temperature is as low as possible in the range exceeding the initiation temperature (To). Heating was found to result in higher enzyme resistance starch content.

On the other hand, at 50 ℃ and 56.5 ℃, the RS content decreased with increasing heating time, but at 64 ℃ and 69.5 ℃, the RS content increased with increasing heating time. It can be seen that it promotes.

As a result, using the rice flour roasted for 25 minutes at 185 ℃ selected in Test Example 1 decay porridge production conditions that can increase the maximum enzyme resistance starch content is heated for 2 hours to 5 hours at 50 ℃ -56.5 ℃ I was able to arrange it.

Test Example 3 Starch Degradation Rate Test

In order to prove the correlation with the actual starch decomposition rate of the RS content measured in the above test example, the method of Singh et al. (Singh, U., Kherdeka MS and Jambunathan, R. Studies on Desi and Kabuli chickpea (Cicer arietinum L) cultivars.The levels of amylase inhibitors, levels of oligosaccharides and in vitro starch digestibility.Use of α-amylase according to J. Food Sci. 47: 510-513 (1982)). In vitro starch digestibility (hereinafter referred to as IVSD) was measured.

First, maltose is liberated by decomposing starch using porcine α-amylase, and then liberated maltose is 3,5-dinitrosalicylic acid (3,5- Absorbance was measured at 540 nm using dinitrosalicylic acid (DNS)) reagent, and the starch decomposition rate was shown in Table 5 as mg maltose / g (based on the weight of the building).

Starch decomposition rate of perilla Heating temperature (℃) Heating time (minutes) Starch decomposition rate (mg maltose / g freeze dried powder) Control 10  142.70 (10.80) 50 240300 104.36 (7.91) 103.99 (13.10) 56.5 120240  124.16 (11.03) 120.16 (15.73) 64 60120  168.20 (8.19) 151.75 (9.35) 69 3060  188.11 (5.11) 151.79 (17.66)

a. Each measure is an average of three iterations.

b. The numbers in parentheses are the standard deviation at p <0.05.

As a result of the test, IVSD for α-amylase after 4 hours and 5 hours heating at 50 ℃ showed 104.36 mg maltose / g and 103.99 mg maltose / g, respectively, for dry powder decay. At 2 and 4 hours heating at, it showed 124.16 mg maltose / g and 120.16 mg maltose / g, respectively, which was lower than the IVSD of the control group with 142.7 mg maltose / g. On the other hand, the IVSD of decayed porridge after heating for 30 and 60 minutes at 69 ℃ and 168.79 mg / g for 1 and 2 hours at 64 ℃, respectively, and 168 mg maltose / g and 151.79 mg maltose, respectively, at 64 ℃ / g was higher than the control.

In conclusion, the IVSD of the decayed porridge according to the heating conditions increased in the order of 50 ℃, 56.5 ℃, control, 64 ℃, and 69 ℃, and decreased with increasing heating time at each heating temperature. Could know.

As a result, the decay porridge production method of the present invention, which is heated for 2 hours to 5 hours at 50 ° C.-56.5 ° C. using non-glutinous rice flour roasted for 25 minutes at 185 ° C. selected in Test Example 1, has the greatest RS content enhancement effect. In vitro starch degradation rate was also lower, which proved to be the method that could increase the maximum enzyme resistance starch content.

The finished decayed porridge of the present invention maximizes the content of Enzyme resistant starch (RS) and accordingly minimizes the contribution of calories, thereby making adult health foods having such functions as dietary fiber products and diet foods. It can be used as.

As the present invention is completed as described above, 1kg of non-glutinous rice is washed with water, immersed in water for 2 hours, immersed in a sieve at room temperature for 30 hours, and then drained with a sieve for 30 minutes. After sieve (355㎛) to make rice powder uniform without mass, spread the wet powder 300g evenly on a square pan (28 × 35 × 4 cm) and dry it at 40 ^o C with a hot air dryer for 5 hours. Prepares rice flour for use in roasting by freezing at -20 ^o C; 40 g of dry rice flour is thinly sliced to a thickness of 5 mm or less so that it can be roasted evenly in a round pan (21 cm in diameter x 4 cm in height), and then roasted in a hot air dryer at 185 ^o C for 25 minutes, and allowed to stand at room temperature for 1 hour to cool. Prepared fried rice flour by lowering the fried rice powder into a sieve (180-355 μm) and placing it in a vacuum plastic bag and freezing at −20 ^° C .; Freeze-stored Stir-fried rice powder 15g into a 400mL beaker, add 150g of milk, stir well, disperse and leave at room temperature for 5 minutes, soak the beaker containing the rice flour-milk mixture in a water bath and fix it with a cramped top Install a stirrer (Lab stirrer (MS-3030 ^® , Tops, Korea)) on the top and fix the impeller, and then stir the temperature of the water bath so that the inside temperature of the porridge is 50 ℃ -56.5 ℃ It was possible to provide a method for producing perilla which improves the enzyme resistance starch content, which comprises adjusting perilla and heating for 2 hours to 5 hours, and adding perilla of 0.5 g of salt and heating again.

By the completion of the present invention, by optimizing the geological conditions of rice, which is the raw material of the decay porridge and the production conditions of porridge using the same, the content of Enzyme resistant starch (RS) is maximized, thereby minimizing the contribution of calories to dietary fiber It can be used as a health food for adults, such as food or diet foods, it can be provided a method of producing perilla.

Claims (1)

In the production method of perilla to improve the enzyme resistance starch content, After washing 1kg of non-glutinous rice with water, it is immersed in water for 2 hours at room temperature, and then drained with a sieve for 30 minutes.Then, grind without adding water and salt in the mill, and then rub the powder with both hands to make a bowl. Spread evenly on egg pan (28 × 35 × 4 cm), dry at 40 ^o C for 5 hours in a hot air dryer, lower the sieve (355 μm) to make rice powder uniform and freeze, then stir-fried at -20 ^o C Preparing rice flour for use in the market; 40 g of rice flour is thinly sliced to a thickness of 5 mm or less so that it can be roasted evenly in a circular pan (21 cm in diameter x 4 cm in height), and then roasted in a hot air dryer at 185 ^o C for 25 minutes and left to stand at room temperature for 1 hour to cool. To stir fried rice flour in a sieve (180 ~ 355㎛) and put in a vacuum plastic bag and frozen at -20 ^° C, to prepare fried rice flour; Freeze-stored Stir-fried rice powder 15g into a 400mL beaker, add 150g of milk, stir well, disperse and leave at room temperature for 5 minutes, soak the beaker containing the rice flour-milk mixture in a water bath and fix it with a cramped top Install a stirrer (Lab stirrer (MS-3030 ^® , Tops, Korea)) on the top and fix the impeller, and then stir the temperature of the water bath so that the inside temperature of the porridge is 50 ℃ -56.5 ℃ After adjusting for 2 hours to 5 hours, and 5 minutes before the completion of 0.5 g of salt, and by heating again, characterized in that the prepared A method of preparing perilla to enhance the enzyme resistance starch content.