KR100894717B1 - Instant rice cake improved sensory and nutrition properties - Google Patents

Abstract

An instant rice cake having improved sensory properties and nutrition properties is provided to secure an extended quality maintaining period. An instant rice cake comprises the following steps of: kneading rice flour, supplementary materials, an aging inhibitor and functional materials to prepare dough; and inputting the dough in a container and irradiating 600~800W of microwaves to the dough for 1-5 minutes to obtain the instant rice cake. The rice flour is mixed with rice flour with 10~80mum of particle size and other rice flour with 100~300mum of particle size in a mixing ratio of 1 to 9 or 9 to 1. The rice is selected among white rice, brown rice, germinated brown rice and black rice.

Description

Instant rice cake improved sensory and nutrition properties

The present invention relates to an instant rice cake with improved functional and nutritional properties. More specifically, in an instant rice cake, the quality maintenance period can be extended due to the addition of an aging inhibitor by including rice flour, subsidiary materials, aging inhibitors, and functional substances. The present invention relates to instant rice cakes with improved functionality and nutrition due to the addition of functional substances.

Rice cakes are mainly made of non-glutinous rice and / or glutinous rice, and are processed foods made of other grains. There are many kinds of rice cakes, and there are many kinds depending on the locality and the circumstances of each family. There are so many varieties to make and eat eggplants.

Rice cakes are usually made by grinding the grain into powder and steaming it with moisture, without steaming it, mixing it with water, and then steaming it or boiling it. Injeolmina or white rice cake is made by steaming rice cake and putting it on the table. Add or mix nuts, dried fruits, herbs, and petals that are characteristic of the region or season.

Since rice cake is a grain-based food, it was not easy to eat other than the special days or seasons when the production of the old grain was insufficient.However, in Korea, the production of grain increased as the industrial technology developed since the 1970s. I can do it.

In addition to traditional rice cakes, the development of rice cakes with various functionalities is being made in accordance with the increase in the production of grains, and a lot of researches are currently being conducted on techniques for easily ingesting rice cakes in addition to functional rice cakes.

The present invention relates to an instant rice cake, and more particularly, in an instant rice cake, it is possible to extend the quality maintenance period due to the addition of an aging inhibitor to include rice flour, subsidiary materials, aging inhibitors, and functional substances. Due to the sensory and nutrients can be improved, to provide an instant rice cake that can be easily ingested.

Korean Patent Publication No. 2001-0011256 discloses 10 to 40% by weight of flour, starch or a mixture of flour and starch, 30 to 53% by weight of sugar, 7 to 20% by weight of powdered fats and oils, and 0.1% to 1.0% by weight of emulsifier. The present invention relates to a cupcake composition which can be baked in a microwave oven, comprising a baking powder of 2.2 to 5% by weight, and a method of manufacturing a cupcake by placing a container containing dough in a microwave oven and heating for a suitable time is disclosed. have.

Korean Patent No. 10-0332569 relates to a method for manufacturing dried rice cakes for instant food, and in particular, firstly crushes rice with 80-180 mesh, mixes subsidiary materials, and secondly crushes the water to 35 to 37% by weight. Correct. After steaming, the rice cake is molded, cut to a thickness of 0.8 to 2.0 mm, hot air and lyophilized, and dried to 8% by weight or less. Such dried rice cakes not only have good recoverability but also have good chewability, so that they can be used for instant food, cup ramen, and dumplings or noodles.

The prior art is different from each other in terms of the configuration of the invention compared with the present invention, the technical configuration is different from each other.

The present invention can extend the quality maintenance period, and to provide an instant rice cake that can improve the sensory and nutritional components.

The present invention in the instant rice cake, it is possible to extend the quality maintenance period due to the addition of aging inhibitors to include rice flour, subsidiary materials, aging inhibitors, functional substances, and improve the functional and nutritional ingredients due to the addition of functional substances To provide instant rice cake that can.

The instant rice cake of the present invention includes rice flour, ingredients, aging inhibitors, and functional materials, which can extend the quality maintenance period by aging inhibitors, and provide instant rice cakes with improved functionality and nutrients due to the addition of functional materials. Can be.

The present invention represents an instant rice cake.

The present invention, in the instant rice cake, represents an instant rice cake containing rice flour, ingredient, aging inhibitor, functional material.

The instant rice cake of the present invention refers to an instant rice cake which can be obtained by irradiating with microwaves after putting the dough containing ingredients such as rice flour, subsidiary materials, aging inhibitors, and functional substances in a container.

The instant rice cake of the present invention is obtained by kneading the ingredients containing rice flour, ingredients, aging inhibitors, and functional substances into the dough, and putting the dough into a container and irradiating with microwave at 500 to 900 W for 1 to 5 minutes. Represents instant rice cake that can be.

The instant rice cake of the present invention is an instant food that can be obtained by irradiating for 2 to 3 minutes at 600-800 W with microwave after putting the dough containing ingredients such as rice flour, ingredients, aging inhibitors, and functional substances in a container. Represents rice cake.

The container may be any one or more selected from a paper cup, a plastic sealed container for a microwave oven, a glass container for a microwave oven, a ceramic container for a microwave oven.

The container may preferably use a paper cup.

In the instant rice cake of the present invention, the rice flour may be any one or more selected from white rice flour, brown rice flour, germinated brown rice flour, and black rice flour.

In the instant rice cake of the present invention, the rice powder is any one or more selected from white rice powder, brown rice powder, germinated brown rice powder, and black rice powder, and the rice powder is pulverized by a roll mill, and the grain size is 100-300 μm. After the milling, a mixture of rice flour having a particle size of 10 to 80 μm may be used by jet jet air stream grinding.

In the instant rice cake of the present invention, the rice powder is at least one selected from brown rice, germinated brown rice, and black rice. A mixture in which rice flour having a size of 10 to 80 µm is mixed in a weight ratio of 1: 9 to 9: 1 may be used.

In the instant rice cake of the present invention, the rice powder is any one or more selected from brown rice, germinated brown rice, and black rice, and the rice powder is pulverized with a roll mill, pulverized with rice flour and a roll mill having a particle size of 100 to 300 μm, and then jet mill airflow mill It is possible to use a mixture in which rice flour having a value of 10 to 80 µm is mixed in a weight ratio of 1: 9 to 9: 1.

The rice flour having a particle size of 100 to 300 μm may be dehydrated after immersing the rice and then pulverized with a roll mill to obtain rice powder having a particle size of 100 to 300 μm.

The rice powder having a particle size of 10 to 80 μm may be obtained by immersing the rice, dehydrating it, pulverizing it with a roll mill, and then jetting the jet mill with airflow to obtain rice powder having a particle size of 10 to 80 μm.

In the instant rice cake of the present invention, the subsidiary material may use any one or more selected from refined salt, sugar, gluten, luxury rice flour, stabilizer, and emulsifier.

In the instant rice cake of the present invention, the subsidiary material may use 0.5 to 50 parts by weight of any one or more selected from refined salt, sugar, gluten, luxury rice flour, stabilizer, and emulsifier based on 100 parts by weight of the rice flour.

As an example of the preferred subsidiary materials, all of refined salts, sugars, gluten, rice flour, stabilizers and emulsifiers may be used.

As an example of the preferred subsidiary materials, 0.5 to 1.5 parts by weight of refined salt, 10 to 15 parts by weight of sugar, 2 to 20 parts by weight of gluten, 5 to 20 parts by weight of fine rice flour, 0.1 to 0.5 parts by weight of stabilizer, and 100 parts by weight of rice powder, and 0.1-0.5 weight part of emulsifiers can be used.

The sugars, stabilizers, and emulsifiers are all edible, and any of them can be used as long as they meet the respective roles.

As one example of the sugars, any one or more selected from glucose, fructose, sugar, maltose, lactose, oligosaccharide, amylose, amylopectin, sugar cane, sugar beet, singular water, sugar palm and stevia may be used.

Alginate, sodium alginate, alginate propylene glycol ester, propylene glycol alginate, casein, sodium caseinate, chondroitin sulfate, chondroitin sulfate (sodium chondroitin sulfate), cellulose, carboxy methyl cellulose, sodium carboxy methyl cellulose, carboxy methyl cellulose calcium carboxy methyl cellulose, carboxymethyl starch sodium methyl starch, methyl cellulose, sodium polyacrylate, pectin, agar, gelatin, carrageenan, guar gum, tamarind gum tamarind gum, locust bean gum, arabic gum, xanthan gum, pullulan gum Gellan gum, welan gum, diutan gum, rhamsan gum, curdlan gum, furcellaran gum, tara gum Gum, dextran (dextran), processed starch, starch phosphate ester sodium, chopper cellulose, chitosan (chitosan), cyclodextrin (Cyclodextrin), chason seed gum may be used.

Monoglyceride (monoglyceride), diglyceride (triglyceride), triglyceride (glycerol fatty acid ester), sucrose fatty acid ester (sucrose fatty acid ester), sorbitan fatty acid ester (sorbitan) Fatty acid ester), propylene glycol fatty acid ester (propylene glycol fatty acid ester), polyoxyethylene sorbitan fatty acid ester (polyoxyethylene sorbitan fatty acid ester), lecithin (lecithin) any one or more may be used.

The instant rice cake of the present invention may include an anti-aging agent capable of inhibiting aging of the rice cake.

The instant rice cake of the present invention may contain 0.1 to 10 parts by weight, preferably 1 to 10 parts by weight, more preferably 5 to 10 parts by weight of an aging inhibitor, based on 100 parts by weight of rice flour.

The instant rice cake of the present invention may include any one or more selected from alpha amylase, hemicellulase, vitamin C, calcium carbonate as an example of the anti-aging agent.

Instant rice cake of the present invention may include a functional material for improving the functionality and functionality of the rice cake.

The instant rice cake of the present invention may contain 0.1 to 10 parts by weight, preferably 0.5 to 10 parts by weight, and more preferably 1 to 10 parts by weight of a functional substance, based on 100 parts by weight of rice flour.

Instant rice cake of the present invention is an example of the functional material Koami No. 2, mulberry leaf, chlorella, chestnut, pumpkin, green tea, DHA, EPA, calcium, squalene, mugwort, carrot, chicory, gardenia, vinegar root, ginkgo, ginkgo leaf, It may include any one or more selected from safflower seeds.

The functional material may be used in any one or more forms selected from a solid, powdery liquid phase of the powder form.

Since solid and / or liquid formulations of the functional material may be carried out by a person of ordinary skill in the art, specific details thereof will be omitted below.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

[Production Example] Raw Rice Flour Milling Process

The rice flour used as a sample was dehydrated until the water on the surface of the brown rice was removed by immersing the brown rice in purified water for 4 hours using brown rice, the nutrition of which is not destroyed.

The dehydrated brown rice was coarsely ground to a particle size of 100 to 300 µm using a roll mill grinder to obtain roll mill rice flour.

The roll mill rice powder was dried at room temperature for 1 hour and then pulverized to a particle size of 10 to 80 μm with a jet mill grinder to obtain jet mill rice powder.

Experimental Example 1 Quality Characteristics of Instant Rice Cakes by Container Type

As a container that can be easily accessed in real life, each instant rice cake is manufactured by using a plastic sealed container (Hanakobi, Korea), a paper cup, a stainless steel cup, a glass cup, and a mug, and the results of measuring the cooking characteristics of each instant rice cake are as follows. Table 1 shows.

The instant rice cake manufacturing conditions using the container is 30g brown rice flour, sugar 3.0g (10 parts by weight based on 100 parts by weight of brown rice powder), refined salt 0.3g (1 part by weight based on 100 parts by weight of brown rice powder) and purified water in each container 25 mL of water was obtained by mixing in a microwave oven of 700 W for 3 minutes after watering.

Each instant rice cake according to the container is a sensory sensory characteristics and convenience by 20 sensory personnel (10 men and women each) having a sensory test result more than three years in the food-related field is measured by a five-point scale method.

Table 1. Cooking Characteristics of Instant Rice Cakes by Container

Vessel Cooking characteristics Sensory Characteristics ^* Convenience ^* Plastic sealed container -The texture is slightly hard as the surface is dried, but the inside is good, texture similar to rice cake, air cell is good 4 2 Paper cup -Texture is overcooked due to excessive cooking, and overall hardness is higher than that of plastic sealed container (shortening of cooking time), good air cell. 4 5 Stainless Cup -Instant bread not cooked after 3 minutes cooking (dough state)-Iron container blocked microwave One 3 Glass Container Cup -Sensory characteristics: overall hardness due to excessive texture, shorten cooking time, poor air cell (Lock), 2 4 mug cup -Sensory characteristics: overall hardness due to excessive texture, shorten cooking time, poor air cell (Lock), 2 4

* Each value of sensory characteristics and convenience is the result of dividing the total of each sensory score by the number of sensory scores and rounding it to the first decimal place. The higher the value, the better the characteristics.

As a result of evaluating the cooking characteristics of Table 1, the instant rice cake using the plastic sealed container and the paper cup showed a similar texture, and the stainless steel cup maintained the dough form by blocking the microwave from the steel container, and the texture of the glass container and the mug was hardness. The high temperature and high temperature of the container itself make it unsuitable for use as a container. As a result of measuring the sensory characteristics and convenience of instant rice cakes according to the type of container, paper cups were suitable for the development of instant rice cakes using whole grain rice flour.

Experimental Example 2 Quality Characteristics of Instant Rice Cakes with Different Cooking Times

In a paper cup container, 30 g of brown rice flour, 3.0 g of sugar (10 parts by weight based on 100 parts by weight of brown rice powder), 0.3 g of refined salt (1 part by weight based on 100 parts by weight of brown rice powder) and 25 mL of purified water are charged and Cooked for 1 minute 30 seconds to 3 minutes in a range to obtain each instant rice cake according to the cooking time, the sensory properties and convenience properties for each of these instant rice cakes were measured in the same manner as in Experimental Example 1 Is shown in Table 2 below.

Table 2. Cooking Characteristics of Instant Rice Cakes According to Cooking Time

Experiment example 2 Cooking time Sensory Characteristics ^* Convenience ^* 3 minutes 2 2 2 minutes 30 seconds 4 3 2 minutes 4 4 1 minute 30 seconds One 5

* The values of sensory characteristics and convenience are divided by the total number of scores of sensory test personnel by the number of sensory test agents and rounded to the first decimal place. The higher the value, the better the characteristics.

As shown in the results of Table 2, the instant rice cake cooked for 3 minutes had a rough surface and was dried to increase hardness, and exhibited a low value when the sensory evaluation was performed. Not suitable for instant rice cake products. The surface and texture of the instant rice cake cooked for 2 minutes and 2 minutes 30 seconds showed higher expansion, texture, and surface condition than the instant rice cake cooked for 3 minutes. However, in terms of convenience and economics, the cooking time of 2 minutes was considered to be suitable for improving quality and increasing convenience.

[Experimental Example 3] Quality characteristics of instant rice cakes according to the amount of water

In a paper cup container, 30 g of brown rice flour, 3.0 g of sugar (10 parts by weight based on 100 parts by weight of brown rice powder), 0.3 g of refined salt (1 part by weight based on 100 parts by weight of brown rice powder) and purified water were adjusted to the dough concentration. Cook for 2 minutes in the microwave oven of the output to obtain each instant rice cake according to the cooking time, the sensory characteristics and convenience characteristics for each of these instant rice cake was measured in the same manner as in Experimental Example 1 and the results are shown below It is shown in Table 3.

Table 3. Quality Characteristics of Instant Rice Cakes with Different Dough Contents

One)

(a = water content, b = dough concentration, y = rice flour content, c = rice flour moisture content)

* The values of sensory characteristics and convenience are divided by the total number of scores of sensory test personnel by the number of sensory test agents and rounded to the first decimal place. The higher the value, the better the characteristics.

As shown in Table 3 above, as a result of measuring the dough ease of cooking according to the concentration of dough (single amount), the dough concentration was better as the concentration of dough was increased (increase in quantity), and the dough was difficult as the dough concentration was higher. When the concentration of dough was 40 (30.8mL), rice flour was present on the center of instant rice cake, and it was not 100% gelatinized.When the dough concentration was 43 (26.9mL) or more, the dough was difficult. The increase resulted in low values of sensory characteristics and convenience. When the dough concentrations of instant rice cake were 41 (29.5mL) and 42 (28.2mL), they showed high values in convenience and sensory characteristics. In other words, the instant rice cake prepared at the concentration 42 of the dough was judged to be suitable for improving quality and increasing convenience in the future.

[Experiment 4] Quality characteristics of instant rice cakes according to grain size of rice flour

As a manufacturing condition for instant rice cake development, add 30 g of brown rice flour, 3 g of sugar, 0.3 g of refined salt, and 42% by weight of dough to make 42 wt% of rice flour, and cook for 2 minutes in a microwave oven at 700W. An instant rice cake was prepared. In this case, the rice powder was prepared by instant rice cake by varying the particle size as shown in Table 4.

For each instant rice cake prepared above, water content, color difference, texture (hardness, adhesiveness, elasticity, chewiness), preference (color, texture, taste, overall preference) were measured, and the results are shown in Table 4 below. .

Table 4. Quality Characteristics of Instant Rice Cakes with Brown Rice Flour Size

* Treatment tool 1 (CON) refers to a control (control) using white rice instead of brown rice in the production of instant rice cake.

Looking at the results of Table 4, the smaller the particle size of the rice flour showed a lower L value, the b value tended to increase.

As a result of texture measurement, hardness was measured as WZH rice flour rice cake, WZM rice flour rice cake 1188 ~ 1251g, WRH rice flour rice cake and WRM rice flour 1124-1142g, respectively.

The chewiness of the instant rice cakes with the grain size of 40 µm (890.4 to 897.0) was higher than that of instant rice cakes with the grain size of 200 µm (738.9 to 798.2). Therefore, it was judged that rice flour with larger grain size had less dense tissue and lower hardness and chewability.

According to the sensory test of instant rice cakes according to the types of rice flour, the overall acceptability of rice flour with relatively large grain size was the highest, but the texture of the instant rice cake made from rice flour with small grain size was high. As a result, it was found that the functionalities of instant rice cakes were better than small rice flour and rice flour with relatively large grain size.

On the other hand, the volume expansion rate of the instant rice duck prepared according to the type of rice flour was investigated, and the control group (white rice) showed the lowest value of 56 mL and the treatment group 3 (WRM) showed the highest value of 68 mL. (See Figure 1). The expansion rate of the brown rice flour according to the grinding method and particle size was 57-68mL, which was higher than that of the control. Therefore, the expansion rate of whole grain rice flour such as brown rice is better than white rice.

As shown in Table 5, the results of measuring the sensory characteristics of the instant rice cake prepared by varying the composition of brown rice powder having different particle sizes are shown in Table 5. In this case, the same sensory properties as described in Experimental Example 1 were used. Instant rice cake made from brown rice flour mixed with WRH 25g and WZH 5g, that is, brown rice flour with relatively large grain size and brown rice flour with relatively small grain size, is mixed at a weight ratio of 5: 1. It was judged to be suitable rice flour content to increase convenience.

Table 5. Mixed Rice Flour Cooking and Quality Characteristics

* The values of sensory characteristics and convenience are divided by the total number of scores of sensory test personnel by the number of sensory test agents and rounded to the first decimal place. The higher the value, the better the characteristics.

Example 1 Quality Characteristics of Instant Rice Cake Prepared by Gluten Addition

10 parts by weight of sugar, 1 part by weight of refined salt and 42 parts by weight of dough, based on 100 parts by weight of brown rice powder having a grain size of 200 µm and brown rice powder having a particle size of 40 µm in a paper cup in a weight ratio of 5: 1. % Of the gluten, 3 parts, 7 parts, 10 parts, 15 parts, 20 parts by weight of the gluten, and cooked for 2 minutes in a microwave oven with a power of 700 W After preparing each instant rice cake with different gluten content, the hardness and sensory test (color, texture, taste, overall acceptability) of instant rice cake according to gluten content were measured and are shown in Table 6 below.

In the above, the hardness of the instant rice cake was measured using a hardness tester, and the sensory test was measured using the sensory property measurement method described in Experimental Example 1 except for using the 9-point scale method.

Table 6. Hardness and Sensory Results of Instant Rice Cakes with Different Gluten Contents

* Each value for sensory results is the result of dividing the total of each sensory score by the number of sensory scorers and rounding to the first decimal place. The higher the value, the better the characteristics.

As shown in Table 6, the hardness value was 1141.0g and 1160.6g, respectively, when 10 parts by weight of gluten and 20 parts by weight of gluten were added as compared to 1218.4g of the control, and the chewiness control of 846.6 and 20 parts by weight of gluten was 819.7. Low-gluten instant rice cakes were measured to be somewhat lower. Compared to the hard and tough texture of the control, as the amount of gluten was increased, it was determined that the tissue was dense and chewy and smooth.

As shown in Table 6, as a result of sensory evaluation of instant rice cakes by gluten content, the control showed the highest value as 7.0, and the color acceptability value was lower as the amount of gluten increased. It was judged that the yellowish brown color and the tan color of gluten made rice cakes darker and lowered their palatability. However, the higher the gluten content, the higher the palatability in the evaluation of texture and overall palatability. It is considered that the higher the gluten content, the higher the expansion rate and the swelling, thereby improving the texture, and therefore, the higher the taste and overall palatability.

[Example 2] Quality Characteristics of Instant Rice Cakes Prepared by Addition of Luxury Rice Flour

10 parts by weight of sugar, 1 part by weight of refined salt and 42 parts by weight of dough, based on 100 parts by weight of brown rice powder having a grain size of 200 µm and brown rice powder having a particle size of 40 µm in a paper cup in a weight ratio of 5: 1. And add 0% by weight, 5 parts by weight, 10 parts by weight, 15 parts by weight and 20 parts by weight, respectively, and cook it for 2 minutes in a microwave oven with a power of 700W. After making each of these different types of instant rice cakes, the texture (hardness, tackiness, elasticity, cohesion, chewiness) and sensory test (color, texture, taste, overall acceptability) of instant rice cakes according to the content of luxury rice flour were measured and the table below 7 is shown.

In the above method, the preparation of the luxury rice flour is immersed in purified water at 40-60 ° C. for 4 hours after adding 0.001 to 0.1% by weight of maltogenic alpha-amylase to 1 kg of brown rice until the moisture on the surface of brown rice is removed. It was dehydrated, steamed for 10 to 30 minutes in a steamer, dried for 12 hours in a 40 to 60 ° C hot air dryer, and coarsely pulverized in a roll mill grinder. At this time, the average particle size was to be 100 to 300㎛ was used as luxury rice flour.

The sensory test was measured by using the sensory characteristic measurement method described in Experimental Example 1 except that the 9-point scale method was used.

Table 7. Measurement of texture change of instant rice cakes according to the content of luxury rice flour

* Each value for sensory results is the total number of scores of sensory test personnel divided by the number of sensory test agents, rounded up to the first decimal place. The higher the value, the better the characteristics.

As a result of Table 7, the hardness value was measured as 971.0 to 1138.2g lower than that of the control 1273.5g as a result of texture measurement of the instant rice cake added with luxury rice flour. . In addition, when comparing the hardness values measured 24 hours after the preparation of instant rice cake, the control group was 2130.0g, but the hardness value of instant rice cake added with luxury rice flour ranged from 1345.0 to 1702.6g. The hardness of 20 parts by weight added instant rice cake was 1345.9 g, almost the same as the initial hardness value of 1273.5 g, and the hardness value did not increase significantly after 24 hours. It has been shown to significantly delay aging. As a result of texture measurement of the control, the chewiness (1141.1) was significantly higher than the luxury rice flour instant rice cake (970.1 ~ 1134.7). After comparing the texture after 24 hours, the chewiness (1659.2) of the control was higher than that of the luxury rice flour instant rice cakes (926.3 to 1445.2). As a result of texture measurement by the addition of luxury rice flour, it showed a great effect of delaying the aging rate after cooking.

According to the results of the instant rice cake sensory test according to the content of the luxury rice flour, the preference was 5.2 as the added amount. In rice cake, it was determined that 5-10 parts by weight of luxury rice flour would be appropriate for 100 parts by weight of rice flour.

Example 3 Quality Characteristics of Instant Rice Cake Prepared by Addition of Anti-aging Agents

10 parts by weight of sugar, 1 part by weight of refined salt and 42 parts by weight of dough, based on 100 parts by weight of brown rice powder having a grain size of 200 µm and brown rice powder having a particle size of 40 µm in a paper cup in a weight ratio of 5: 1. And adding alpha amylase, 5 parts, 10 parts, 15 parts, and 20 parts by weight of alpha amylase as an anti-aging agent, respectively, and cooked for 2 minutes in a microwave oven at 700 W. After preparing each of the instant rice cakes with different rice flour content, the hardness of the instant rice cakes according to the aging inhibitor content was measured up to 25 hours and the results are shown in FIG. 3.

As shown in FIG. 3, the hardness value until 6 hours after the instant rice cake production was 1244 to 1468 g in the control group of the instant rice cake without adding the aging inhibitor, and the experimental group of the instant rice cake in which 5 parts by weight of the aging inhibitor was added. , The experimental group of instant rice cake with 20 parts by weight of anti-aging agent was 1058-1300g and less than 1500g, but the hardness value after 12 hours of storage was very high compared to the control 2444g and 1877-2022g of anti-aging inhibitor. After 24 hours, the hardness value of the added group to which 5 parts by weight of the anti-aging agent was added was 2210g, which was significantly lower than the control group.

In view of the above results, 5 to 10 parts by weight of an aging inhibitor is added to 100 parts by weight of rice flour to prepare brown rice instant rice cake, and after 24 hours storage at room temperature can delay the aging of instant rice cake.

Example 4 Improvement of Flavor of Instant Rice Cake

10 parts by weight of sugar, 1 part by weight of refined salt and 42 parts by weight of dough, based on 100 parts by weight of brown rice powder having a grain size of 200 µm and brown rice powder having a particle size of 40 µm in a paper cup in a weight ratio of 5: 1. A control base which is added to the base to which the percentage is%, the control group which does not add a functional substance to the base base, a chestnut addition tool containing 10 parts by weight of chestnut powder as a functional substance, a mugwort addition tool adding 10 parts by weight of mugwort powder, pumpkin 10 After the addition of pumpkin parts added by weight, carrots added 10 parts by weight of carrot powder was cooked for 2 minutes in a microwave oven of 700W output each to prepare each instant rice cake according to the presence or absence of the addition of a functional material control and The texture and sensory properties of the additions were measured and the results are shown in Table 8 below.

Chestnut, mugwort, pumpkin, carrots were used to powder the particle size to 40 ㎛ using a grinder.

The sensory test was measured by using the sensory characteristic measurement method described in Experimental Example 1 except that the 9-point scale method was used.

The palatability value of the instant rice cake prepared with the addition of chestnut, mugwort, pumpkin and carrot powder was higher than that of the control rice brown rice instant rice cake. The color acceptability was 10 parts by weight of pumpkin and 10 parts by weight of carrot. The instant rice cake was high as 6.8 and 7.8, respectively. This is because the appearance of instant rice cake is not good due to the unique color of brown rice. It is believed that it can be supplemented with natural pigments of carrot and carrot. In addition, it was expected to enhance the nutrients of instant rice cakes by containing the natural pigments of pumpkin, carrot, and wormwood.

The highest palatability value was 7.8, with mugwort added instant rice cake. The rich fiber of mugwort mimics the texture of rice cakes, resulting in a soft texture like bread. The overall palatability value was higher than the control 4.8 with 10 parts by weight of chestnut, 10 parts by weight of pumpkin and 10 parts by weight of wormwood, respectively, 7.6, 6.8 and 6.9. As mentioned above, it was judged that the added subsidiary materials can improve and complement the bitterness and turbid color peculiar to the brown rice which a control group has.

As a result of adding the subsidiary ingredients for flavor improvement and preparing instant rice rice cake, the texture was measured, and the hardness value measured within 1 hour after manufacturing was higher in the pretreatment than the control 913.2g, but after 24 hours As a result of measuring the hardness value, the pumpkin and carrot were 2022.8g and 1936.3g, respectively. It was judged that these subsidiary materials had an effect of suppressing aging as well as improvement of flavor and color. Therefore, it was considered appropriate to add these subsidiary materials and develop the final product. As a result of adding various subsidiary materials and examining the appearance, the color acceptability of pumpkin and carrot was the highest as 6.8 and 7.8, respectively, and the color acceptability value of whole grains was 4.4 ~ 7.8 compared to control 3.6. .

Table 8. Quality Characteristics of Brown Rice Instant Rice Cakes According to Ingredients for Improving Flavor

* Each value for sensory test is the result of dividing the total score of each sensory tester by the number of sensory testers and rounding to the first decimal place. The higher the value, the better the characteristics.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

1 is a graph showing the volume expansion rate of instant rice cake prepared according to the rice flour particle size in Experimental Example 4.

Figure 2 is a photograph after cooking instant rice cake prepared using brown rice flour by milling method in Experimental Example 4.

Figure 3 is a graph showing the hardness change of the instant rice cake with or without the addition of aging inhibitor.

Claims (6)

In rice cake, Rice flour mixed with one or more selected from white rice, brown rice, germinated brown rice and black rice in a weight ratio of 1: 9-9: 1; rice flour having a particle size of 10 to 80 µm and rice flour having a particle size of 100 to 300 µm; Any one or more subsidiary materials selected from rice flour, gluten, refined salt, sugars, stabilizers, and emulsifiers; At least one anti-aging agent selected from alpha amylase, hemicellulase, vitamin C, and calcium carbonate; And a mulberry leaf, chlorella, chestnut, pumpkin, green tea, DHA, EPA, calcium, squalene, chicory, gardenia, poncho root, ginkgo, ginkgo biloba, safflower seed ingredients containing one or more functional substances selected from the dough, the dough Rice cake, characterized in that obtained by irradiating the water in a container for 1-5 minutes at 600-800W microwave. delete delete delete delete delete

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