KR101125553B1 - Manufacturing process of Yukwa Puffed by Extruder - Google Patents

Abstract

The present invention comprises the steps of preparing a mixture of 10 to 300 parts by weight of high amylose starch having an amylose content of 1 to 30 parts by weight, 50 to 75% by weight of soy flour with respect to 100 parts by weight of rice flour and rice flour; And

Extruding the mixture so that the water content is 15 to 23% by weight with an extruder;

It relates to a manufacturing method of yugwa tang characterized in that it comprises a. The extrusion is carried out under the conditions of screw speed 200 ~ 400 rpm, extrusion temperature 80 ~ 180 ℃ and feed rate (feed rate) 100 ~ 150pound / hr.

According to the present invention, the method of manufacturing a fructose has an advantage of rapidly producing large quantities of fructus having a certain quality by a simple process by using an extruder.

Yugabatang, rice flour, soy flour, high amylose starch, extruder

Description

Manufacturing process of Yukwa background using extruder {Manufacturing process of Yukwa Puffed by Extruder}

The present invention relates to a confectionery base and a manufacturing method which can be mass-produced in a simple process.

Yugwa is a traditional Korean food that is processed with glutinous rice and soybeans. In the Chosun Dynasty, the masterpiece of Taoism, it is believed that Yucca was made before that. Yukon is a traditional processed food unique to Korea, which is favored for holiday foods, ritual foods, snacks and desserts because of its unique taste and texture. However, the manufacturing method is difficult, requires a lot of time and effort, and there are many differences in the form and texture of the fruit according to the manufacturing process and conditions. . The manufacturing process of yoghurt is made by glutinous rice soaking, milling, kneading, heating, washing, making anti-freezing and swelling. Most of them are made by small domestic handicraft.

The quality factor of the fruit depends on the swelling ratio and hardness, and many factors affect the quality of the fruit. Therefore, the development of manufacturing technology and the search for a way to mass produce a certain product by mechanizing a manual manufacturing process are very important. In the meantime, several researchers have been researching the improvement and shelf life of the manufacturing process of raw materials, and the research on the processing of raw materials, the characteristics of tissues, the expansion conditions, the types of additives, the quality comparison according to the amount of additives and the manufacturing equipment of the fruit. Has been. Confectionery manufacturing method using an extrusion molding machine is described in Korea Patent Registration No. 10-0876193, but the patent has a disadvantage of excessively swelling due to the extrusion molding using glutinous rice, there is a difficulty in forming the shape.

The present invention provides a method for producing a yugwa tang comprising high amylose starch, rice flour, soy flour, salt and sweeteners. In addition, the present invention not only overcomes the disadvantages of confections produced using conventional glutinous rice, but also provides an extruder extrusion molding condition capable of mass production while maintaining the quality of confections.

The present invention relates to a method for producing a fructose plant using an extruder of rice flour, soy flour, high amylose starch, salt and sweetener mixture. According to the present invention, the method of manufacturing yogurt has an advantage of being able to quickly and mass-produce a traditional Korean food, a certain quality, by using an extruder. In more detail, the present invention comprises the steps of preparing a mixture of 10 to 300 parts by weight of high amylose starch having an amylose content of 1 to 30 parts by weight and 50 to 75% by weight of soy flour with respect to 100 parts by weight of rice flour and rice flour; And

Extruding the mixture so that the water content is 15 to 23% by weight with an extruder;

It relates to a manufacturing method of yugwa tang characterized in that it comprises a.

The mixture may further include 0.01 to 10 parts by weight of salt and 0.01 to 20 parts by weight of sweetener based on 100 parts by weight of rice flour.

 In the present invention, when the salt and sweetener are not added, the degree of preference for the yogurt is low, and when added in excess of the above range, it may be difficult to maintain the traditional taste. The sweeteners include, but are not limited to, natural sweeteners such as stevioside, glycyrrhizin, or synthetic sweeteners such as saccharin, cyclamate, aspartame, acesulfame, sucralose and the like.

Due to its porous structure, the fruit and vegetable is unique in taste and texture, and according to the manufacturing process and conditions, there are many differences in the form and texture of the fruit, and thus, the ingredients, mixing ratios, and moisture content conditions of the present invention are What is produced in the above range can maintain a certain quality, taste, texture of the fruit.

The high amylose starch used in the present invention is difficult to digest and absorb in the small intestine because it is resistant to alpha-amylase, and is a resistant starch belonging to type 2. Here, there are four types of resistance starch, and type 1 (RS1) refers to starch that is physically trapped like a grain or seed that is indigestible, and type 2 (RS2) refers to enzymes such as raw potato starch or high amylose starch. Means starch that is difficult to decompose. Type 3 (RS3) refers to aged starch, and type 4 (RS4) refers to chemically modified starch such as crosslinking.

Ingestion of resistant starch, such as high amylose starch, has a similar effect to dietary fiber because it is not digested in the small intestine but fermented to the large intestine due to its resistance to alpha-amylase. According to the present invention, when ingested milk containing high amylose starch, the intestinal pH decreases due to the increase in the volume of stool, and the production of short-chain fatty acids such as acetate and propionate in the colon, through feces It may have effects such as increased excretion of bile acids, decreased blood sugar, reduced cholesterol, reduced triglycerides and prevent colorectal cancer. When the dietary fiber having the same effect is included in the present invention, the size of the produced fruit is small and dark in color, and the texture is rough, and there is a disadvantage in that the mineral absorption is reduced when ingested. On the other hand, in the production of milkweed containing high amylose starch, there is no change in taste or texture (texture), it is useful because there is no effect of reducing the absorption of minerals that may appear due to excessive intake of dietary fiber.

In addition, the inclusion of high amylose starch in the base of the fruit has the advantage of maintaining the taste without changing the texture even after extrusion with an extruder.

And in the case of the yogurt made of rice flour and soy flour without the high amylose starch, the size of the fruit is very small and the texture is hard. When the amount of high amylose starch is added in excess of 300 parts by weight, the size of the confectionary is large, and the color is clean, but the size of the prepared fructose is not constant. In the case of soy flour, skim soybean powder and whole soy flour can be used, but adding soybean flour increases the length of the yogurt but becomes thinner than when adding soy flour.

Therefore, high amylose starch is very effective in maintaining the original taste and texture of the fruit after extrusion, when the extruder is used for mass production of yogurt. It is also an effective material that has the advantages of dietary fiber and supplements the disadvantages.

In the present invention, the rice flour is characterized in that the non-glutinous rice flour, when using the glutinous rice without glutinous rice in the traditional method using the glutinous rice produced by the extruder is too swelled too much shape is difficult to shape. Therefore, non-glutinous rice powder is effective in producing yugwa-tang through extrusion using extruder while maintaining the same taste as traditional yoghurt.

In the present invention, the extrusion may be performed by putting the mixture in an extruder, and the extruder may supply moisture from itself to control moisture of the mixture during extrusion. Extrusion molding in the present invention is preferably made under the conditions of water content 15 ~ 23%, screw speed 200 ~ 400 rpm, extrusion temperature 80 ~ 180 ℃ and feed rate (feed rate) 100 ~ 150 pound / hr Do.

In the present invention, when the water content of the mixture is out of the above range, the size of the prepared yogurt may be small or hard, and when the water content is less than 15%, the color may be darkened and burned. The method of controlling the water content of the mixture is not limited, but it is desirable to increase the water content as the content of the added high amylose starch increases. In the extruder, a method of supplying moisture by automatically adjusting the computer so that the mixture is 15 to 23% of moisture may be used, and there is no need to add moisture to the mixture in advance. Thus, a preferred example of the extruder used in the present invention is shown in FIG.

It is possible to maintain the original taste, shape and texture of the original when the fruit is prepared with the yogurt preparation prepared under the extrusion conditions. If the screw rotation speed is less than 200rpm, the size of yogurt is small, the texture is hard, and if it exceeds 400rpm, the shape of yogurt can be bent. In addition, the feed rate also affects the size and texture, the higher the feed rate is softer and larger, but the shape can be bent to reduce the value of the fruit. Therefore, it is most preferable to manufacture Yuguatang in the above range, and the feed speed may vary depending on the moisture content and the screw rotation speed of the mixture.

In the present invention, after the extrusion molding, the mixture is dried at 63 ~ 70 ℃ so that the moisture content is 8 to 12% by weight, and air-dried at room temperature; It may further include. The drying may preferably be used in a comeback oven, and air drying after 3 to 10 minutes in the oven may maintain the original texture of the fruit. More specifically, the time for air drying may be performed for 10 to 20 minutes, and is not limited thereto, but air drying is performed so that the moisture content may be in the above range.

The present invention also relates to a fructose tang prepared by the manufacturing method, the fructose tang is a non-glutinous rice flour, soy flour, a mixture of high amylose starch, salt, sweetener and water having an amylose content of 50 to 75% by weight. 15 to 23% by weight of water, screw speed 200 ~ 400 rpm, extrusion temperature 80 ~ 180 ℃ and feed rate 100 ~ 150pound / hr under extrusion molding 63 After drying for 3 to 10 minutes at ~ 70 ℃, it is obtained by air drying for 10 to 20 minutes.

According to the present invention, the method of manufacturing yogurt paste has the advantage of rapidly producing a large amount of yogurt paste with a certain quality by using an extruder compared to the conventional invention. More specifically, it is possible to contribute to the industrialization of fruit production by saving the production time and labor and producing the fruit of certain quality. Extrusion molding conditions and the composition and mixing ratio of the mixture according to the present invention is an effective way to produce a fruit similar in taste and texture compared to traditional confection.

In addition, the yugurbatang according to the present invention contains a high amylose component, and is effective not only in preventing the deterioration of taste and texture caused by using an extruder, but also effective in keeping the size of the yugubatang. In addition, it has the advantages of dietary fiber, it can be said to be an effective material when mass-producing yugua-tang using extruder. In addition, the present invention is effective because it can overcome the difficulty of excessive swelling and shape formation that can occur using glutinous rice by using non-glutinous rice flour and can maintain the traditional taste.

Hereinafter, the present invention will be described in detail with reference to the following examples. However, the present invention is not limited to the following examples. 1 is a view briefly showing a manufacturing process according to the present invention.

Example 1

5.1 kg of rice flour, 4.0 kg of high starch and chemical company (Bridgewater, NJ USA) containing 72% amylose, 0.5 kg of full fat soy flour LOT 1152001818 1A, USA, 0.1 kg of salt, sugar (cane sugar; confection power) 0.3kg with a mixer (Double Action Mixer; Model 100 DA70, Leland Southwest, Fort Worth, TX, USA) for 1 hour and then extruder (Twin Screw Food Extruder; Model MPF-50 / 25, APV Baker, Grand Rapids, MI, USA) and extruded at a water content of 19% by weight, screw speed 200rpm, feed rate 100pound / hr. Here, the extruder was used as the computer can automatically control the moisture content during extrusion. After extrusion molding, the resultant was dried for 7 minutes in a 65 ± 1 ° C. convection oven and air-dried at room temperature for 15 minutes to keep the water content at about 10% by weight. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

[Example 2]

The same process as in Example 1, except that the screw rotational speed was set to 300rpm and the rest was carried out in the same manner as in Example 1. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 3

The same process as in Example 1 except that the screw rotational speed was set to 400rpm and the rest was performed in the same manner as in Example 1. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 4

The same procedure as in Example 1 except that defatted Soy Flour 063-100 Bakers soy flour 93-902-HB protein specialties division Decatur IL, USA was used instead of battery soy flour, and the rest of Example 1 was used. The same procedure was followed. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 5

In the same manner as in Example 2 except for using the degreasing soybean powder instead of the battery soybean powder and the rest was carried out in the same manner as in Example 2. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

[Example 6]

Example 3 was carried out in the same manner as in Example 3 except for using soybean flour instead of battery soybean powder, and the rest was performed in the same manner as in Example 3. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 7

The same procedure as in Example 1 was carried out, except that the extruder had a moisture content of 21% by weight. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 8

The same procedure as in Example 2 was carried out, except that the extruder had a water content of 21% by weight. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 9

The same procedure as in Example 3 was carried out, except that the extruder had a water content of 21% by weight. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 10

In the same manner as in Example 7, except that degreasing soybean powder was used instead of battery soybean powder, and the same process as in Example 7 was carried out. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 11

The same procedure as in Example 8 was carried out, except that degreasing soy flour was used instead of battery soy flour. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 12

Example 9 was carried out in the same manner as in Example 9, except that skim bean flour was used instead of battery bean flour. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 13

The same procedure as in Example 1 was carried out, except that the extruder had a water content of 23% by weight. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 14

Example 2 was carried out in the same manner as in Example 2 except that the moisture content of the extruder was 23% by weight. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 15

The same procedure as in Example 3 was carried out, except that the extruder had a water content of 23% by weight. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 16

Example 13 was carried out in the same manner as in Example 13 except that degreasing soybean meal was used instead of battery soy flour. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 17

Example 14 was carried out in the same manner as in Example 14 except that degreasing soybean powder was used instead of battery soy flour. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Example 18

The same procedure as in Example 15 was carried out in the same manner as in Example 15 except that degreasing soy flour was used instead of battery soy flour. The constituents, moisture content conditions and extrusion molding conditions of the mixture are shown in Table 1 below.

Comparative Example 1

Milled sweet rice flour (KODA FARMS INC. CS.Dospalos CA, USA) is a blender (Double Action Mixer; Model 100 DA70, Leland Southwest, 4.75kg, 4.75kg rice flour, 0.5kg skim flour, 0.1kg salt) After stirring for 1 hour with Fort Worth, TX, USA, it is put into a twin screw food extruder (Model MPF-50 / 25, APV Baker, Grand Rapids, MI, USA), and the moisture content is 17% and the screw rotation speed 400rpm The extrusion was carried out at a feed rate of 100 pounds / hr.

Here, the extruder was used as the computer can automatically control the moisture content during extrusion. After extrusion molding, the resultant was dried for 7 minutes in a 65 ± 1 ° C. convection oven and air-dried at room temperature for 15 minutes to keep the water content at about 10% by weight. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

Comparative Example 2

The same procedure as in Comparative Example 1 was carried out except that the water content was adjusted to 18% and the screw rotation speed was set to 300 rpm. The rest was performed in the same manner as in Comparative Example 1. The composition, moisture content and extrusion molding conditions of the mixture are shown in Table 1 below.

[Test Example]

Yogurt  Cost measurement

The volumes of Yuguabatan prepared in Examples 1 to 18 and Comparative Examples 1 and 2 were measured by seed replacement. In other words, put 50 pieces of Yuguatang in a 1200ml container, fill the container with seeds (tank), take out the Yuguaban and measure the volume of the remaining seeds with a cylinder. After subtracting the volume of the remaining seed in 1200ml to determine the volume of Yuguabatang, divided by 50 to obtain the volume per piece. The bulk density was obtained by dividing the weight of Yuguabatang by volume, and then the specific volume was calculated as 1 / bulk density and the results are shown in Table 2 below. As can be seen in Table 2, except for the above example 6, the cost tended to increase as the water content of the mixture was smaller and the screw speed was faster. More specifically, Example 3 was the largest and Example 13 was the smallest. In the case of adding skim bean flour, the screw speed was higher at 200 and 300 rpm, but lower at 400 rpm, compared to when adding soy flour.

There was a significant difference in the cost increase of Yuguabatang with increasing screw rotation speed at 5%. In Comparative Example 1 and Comparative Example 2 which does not contain high amylose starch, although the moisture content is lower than that of Example 5 and Example 6, which are 19% by weight, respectively, the cost is lower than 17% and 18% by weight, respectively. Lower values were 9.00 and 7.93, respectively. Therefore, the cost of Yuguabatan is increased by the addition of high amylose starch.

Yogurt Shear force  Measure

The shear force of the Yugaba-tang prepared by Examples 1 to 18 and Comparative Examples 1 to 2 was measured and shown in Table 2 below. That is, it measured using TA-HDi Texture Analyser (Texture Technologies Co. Scarsdale, NY, USA), and the measuring conditions of the instrument were test type: measure force in tension, test speed: 1.0 mm / sec, distance: 25 mm, road 50 kg of cells, calibrate probe: Werner-Bratzler shear blade.

Shear force was calculated by dividing the central section of the Yugubatang, obtaining the maximum shear force, and dividing it by the cross-sectional area of the Yugubatang. As shown in Table 2, when the screw rotational speed is 400rpm and the water content of the mixture is 19% by weight, the shear force is low at each addition port, and the water content of the mixture is 23%, and the screw rotational speed is 200rpm. You can see that it appeared high. Overall, the shear force decreased as the water content of the mixture decreased and as the screw rotation speed increased, with a significant difference at 5%. And when the whole soy flour was added, the shear force was lower than when the skim soy flour was added. In Comparative Examples 1 and 2 which do not contain high amylose starch, the shear forces were very high at 23.21 and 23.83, respectively.

Yogurt Chromaticity measurement

The chromaticity of the yugwa-tang prepared by Examples 1 to 18 and Comparative Examples 1 to 2 was determined by using a color difference meter (Chroma Meter CR-410, Konica Minolta Sensing, INC, Japan) using L (100-0) -green, + red) and b (-blue, + yellow) value was measured five times to obtain the average value is shown in Table 3 below. As shown in Table 3, the L value tended to decrease as the screw rotation speed increased under the same water content, and there was a significant difference at 5%. The value a increases with increasing screw rotation speed. More specifically, Example 3 was the highest and there was a significant difference at the 5% level.

As shown in Table 3, the value of b was higher as the screw rotation speed was increased in most of the water content of the mixture at 19% by weight, but when the water content of 21 and 23% by weight included the soy flour. As the screw rotation speed increased, the b value decreased, and when the defatted soy flour was included, the b value was not significantly different at the screw rotation speeds of 300 rpm and 400 rpm.

In summary, as the screw rotation speed increases, the L value decreases, the a value increases, and the b value increases as the screw rotation speed increases when the water content of the mixture is 19% by weight, and the water content increases. At 21% by weight and 23% by weight, the total soybean flour decreased with increasing screw rotation speed. In Comparative Example 1 and Comparative Example 2, which did not contain high amylose starch, the a value was lower when compared to Examples 5 and 6, which had similar experimental conditions.

X- ray Diffractogram  analysis

X-ray diffraction analysis of Examples 1 to 18 and Comparative Examples 1 to 2 is shown in FIGS. 3 and 4.

In other words, X-ray diffractogram was measured using X-ray Diffractometer (Rigaku Co., Japan), taget: Cu-K _α , filter: Ni, voltage: 35 KV, current: 15 mA, time constant: 1 sec, FSR: 1 It was analyzed by diffraction to diffraction angle (2θ) 4 to 40 under × 10 ³ cps.

In FIG. 3, diffraction lines of Examples 1 to 3 are represented by diffraction lines denoted by (1) to (3), and Examples 4 to 6 are represented by (10) to (12), and Examples 7 to 9 are represented by (4). ) To (6), Examples 10 to 12 are (13) to (15), Examples 13 to 15 are (7) to (9), and diffraction lines of Examples 16 to 18 are (16) to (18). It is represented by a diffraction line denoted by.

As shown in FIG. 3, the diffraction line tended to decrease as the content of moisture supplied from the extruder and the screw rotation speed were faster.

Figures of starch by X-ray diffraction are classified into A, B, C, and V shapes, respectively. A shape is a cereal starch such as rice, corn, and buckwheat, and there are no rings 1, 3a, 4a, 4b. It is characterized by a strong ring and strong crystallinity. The B-shape is a starch, such as potato starch (tuber type) starch low crystallinity, 1 ring, 4a ring is strong, 4b, 6c ring does not have a shape. The C figure is a root type starch of sweet potato, 칡, etc., a mixed type starch of A and B, and the V shape is a starch which is a luxury starch and does not show diffraction lines.

 Yuguabatang exhibited strong peaks at 4a (18.3 °), a characteristic of B-shape, in Examples 1, 2, 3 and 9 for the addition of whole soy flour, and Examples 4, 5, 6 and Examples 11-12. In other cases, peaks were observed at 4a (18.3 °) and 4b (19.8 °), which are characteristics of the A diagram. In Comparative Example 1 and Comparative Example 2 which do not contain high amylose starch, the diffraction lines were stronger and higher, and Comparative Example 1 prepared at 400 rpm of water content of 17 weight percent showed a strong peak at 4a, and water content of 18 Comparing Example 2 prepared at a median% and 300 rpm showed strong peaks at 4a (18.3 °) and 4b (19.8 °).

Relative Crystallization Measurement

Relative crystallization degree of the Yuguabatang prepared by Examples 1 to 18 and Comparative Examples 1 to 2 was measured and shown in Table 4 below. Relative crystallinity is obtained by connecting the points where the diffraction intensity is the smallest in the X-ray diffractogram (Fig. 3) in a curve to divide the upper portion Ac into the crystal portion and the lower portion Aa into the amorphous portion. (Aa + Ac) was calculated as relative crystallinity. The crystallinity of Examples 1 to 18 was 8.70 to 10.39, while the relative crystallinity was higher in Comparative Example 1 and Comparative Example 2 which did not contain high amylose starch as 10.47 and 10.54.

Yogurt  Sectional Structure

The cross-sections of the Yugaba-tang prepared by Examples 1 to 18 and Comparative Examples 1 to 2 were enlarged 40 times with a video micro system (Ics-305B), and are shown in Table 5 below. The pore size of Yuguabatang was larger as the water content of the mixture was larger and smaller as the screw rotation speed was increased. Example 3 showed the most compact structure and the cell wall was thin. Yuguabatang, including skim soybean flour, had a denser structure and thinner cell walls than Yuguabatang, including whole soy flour. On the other hand, Comparative Examples 1 to 2 containing no high amylose starch showed very large pore sizes. The cross-sectional structure of Yugubatang is denser than the larger pores and thicker cell walls, and the thinner cell wall is closer to the traditional Yugubatang and the quality is better.

Yogurt  Sensory test

A panel test was performed to measure the palatability of the yuguba-tang prepared by Examples 1 to 18 and Comparative Examples 1 to 2. In this sensory test, 15-20 people (5 males, 10 females) in the food majors were selected as panelists, and the selected panelists said, "Seven points are very good. Five points are good." 3 points are normal, 2 points are bad, 1 point is very bad ", and the average value is shown in Table 6 below. As can be seen in Table 6, Example 2 and Example 5 received the best rating, which was found to have a significant difference in 5%. In total, the water content of the mixture was found to be high when the Yuguabatan prepared at the conditions of 19 wt% screw rotational speed of 200rpm and 300rpm, and when the water content of the mixture was 21wt%, the screw rotational speed of 400rpm. Comparative Example 1 and Comparative Example 2, which does not contain high amylose starch, had a low degree of preference, which is attributable to the small size and texture of the yogurt when the amylose starch was not added.

Table 1

Table 2

Table 3

Table 4

Table 5

Table 6

Figure 1 shows briefly the manufacturing process of the present invention.

2 is a view showing an extruder used in the present invention by way of example.

3 is a diagram showing examples 1 to 18 by X-ray diffraction analysis.

4 is a diagram showing Comparative Examples 1 to 2 by X-ray diffraction analysis.

Claims (7)

Preparing a mixture of 10 to 300 parts by weight of high amylose starch having 1 to 30 parts by weight of soy flour and 50 to 75% by weight of amylose with respect to 100 parts by weight of non-glutinous rice and non-glutinous rice powder; And Extruding the mixture to an extruder at a moisture content of 15 to 23% by weight at a screw rotation speed of 200 to 400 rpm, an extrusion temperature of 80 to 180 ° C, and a feed rate of 100 to 150 pounds per hour; and After extrusion molding, drying at 63-70 ° C. and air drying at room temperature such that the water content of the mixture is 8-12 wt%; Yugubatang manufacturing method comprising a. delete delete The method of claim 1, The mixture is a method of producing a yugwa tang characterized in that it further comprises 0.01 to 10 parts by weight of salt and 0.01 to 20 parts by weight of sweetener based on 100 parts by weight of rice flour. delete Yuguabatang prepared according to claim 1 or 4. The method of claim 6, The Yugubatang is a non-glutinous rice flour, soy flour, a mixture of high amylose starch, salt, sweetener and water having an amylose content of 50-75% by weight of water 15-23% by weight, screw rotational speed 200-400 rpm, extrusion Yuguabatan obtained by extrusion molding with an extruder at a temperature of 80 to 180 ° C. and a feed rate of 100 to 150 pound / hr, followed by drying and air drying.

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