KR101901369B1 - Method for preparing prebiotics rice chopped noodles and fettucine having improved resistance starch using high amylose rice - Google Patents

Abstract

(A) preparing rice having an amylose content of 27 to 30% by weight; (b) washing and soaking the rice to produce wet rice; (c) milling the wet rice to produce a wet rice flour; (d) 20 to 40 parts by weight of water, 1 to 10 parts by weight of vegetable oil, 0.5 to 2 parts by weight of salt, and 1 to 10 parts by weight of starch are added to 100 parts by weight of wet rice flour to prepare a dough; (e) extruding the dough after steaming by means of a mashing machine to produce a face plate; (f) semi-drying the cotton sheet, and then cutting it with a cutter to produce a rice kneader surface; (g) preparing a rice noodle soup according to a resistance starch-strengthening process of aging the rice noodle surface at a temperature of 0 to 10 ° C for 6 to 20 hours at a low temperature; . Accordingly, it is possible to prevent side effects of gluten by eliminating gluten from rice cutlet or fetuchini, and also it is possible to enhance the content of prebiotics by strengthening the resistant starch, thereby being functional for controlling blood glucose and treating diabetes, Can be minimized.

Description

Technical Field [0001] The present invention relates to a method for producing a starch-enhanced prebiotics rice starch, and a method for producing the same. [0001] The present invention relates to a rice starch-

The present invention relates to a method for manufacturing a resistance-to-starch-enhanced prebiotics rice cake and a fetuchini using high amylose rice, and more particularly to a method for enhancing the resistance of prebiotics by strengthening resistance starch contained in rice cutlet rice and fetuchini Amylose, and glutamic acid. The present invention also relates to a method for producing fetuchini.

Flour contains a mixture of several proteins, as well as sugars and fats. When a small amount of water is added to flour to knead it to make a lump, if it is worn in a large amount of water, starch is suspended in water to be removed, and gluten is left as a sticky mass. When gluten is mixed with 50-70% ethyl alcohol, there is a melting component and a non-melting component. The former is called gliadin and the latter is called glutenin. The amount of gluten depends on the type of flour. The stickiness of gluten has the power to hold the gas, and that is why the bread is swollen. In addition, because the flour absorbs water equally compared to other flour, and the surface stretches well, it is because gluten exists, and it is the basic ingredient for processing the flour.

In general, wheat flour can be classified into a strong powder containing about 13% or more, a gravity powder containing about 10 to 13%, and a powder containing not more than 10% depending on the content of protein such as gluten. Noodles are manufactured using gravity powder. As a result, wheat noodles contain gluten, and depending on the constitution, they are sensitive to gluten, causing acne, itching, and eczema.

Accordingly, attempts have been made to produce noodles from rice rather than flour. Rice noodles consist mainly of wheat flour or mixed purified gluten mixed with rice flour or mixed with other starches such as tapioca starch. In case of rice noodle made by mixing wheat flour or other starch with general rice having about 17 ~ 19 wt% of amylose constituting starch, cooking time is long unlike rice noodle using only rice flour, There is a problem that the turbidity is high and the texture is sticky. In addition, noodles using only rice flour are currently in difficulty due to the lack of noodle technology and the limited variety of raw materials.

Rice varieties with high amylose content can be exemplified by Goami rice, Sammi cotton, and Chamboni. In order to cultivate rice varieties used for processing rice flour, Goami rice paddies were cultivated in 1992 at the Yeongnam Agricultural Experiment Station, in 1998, the high amylose gimcheon anchis, Were selected in F2 group, and the amylose contents were analyzed in the room. The high amylose contents were selected, and the growth was progressed according to the system breeding method, and the various growth characteristics and the amylose content were analyzed. As a result, YR15444-4-3-2, which has high amylose content and high yield, was named as Milyang 168 and regional adaptation test was conducted. As a result, In 2000, the committee decided to register the list of varieties on the list of new varieties for the cultivation of crops. Were people.

The samai and mahi mahi rice varieties have more than 25% amylose content. Among them, the sammi rice noodles are 29% or more of amylose and the rice yields are 595kg / 10a, 633 Kg / 10a of the total. These varieties of rice are very suitable for the production of noodles.

On the other hand, carbohydrate is a major calorie source, which accounts for about half of the calories consumed per day, and is a nutrient that occupies an important position in the diet of our people. Recently, it has been known that the digestibility and absorption rate are different depending on the kind of carbohydrate, and that the difference may affect the physiological aspect. Therefore, carbohydrate is newly recognized as a substance having physiological activity rather than providing only calories.

In general, carbohydrates other than dietary fiber seemed to be efficiently digested in the small intestine. However, there are carbohydrates which are not digested in the small intestine but are passed to the large intestine and fermented by intestinal microorganisms. Functional oligosaccharides and resistance starch or indigestible starch resistant starch, RS).

Resistant starch was first identified as a factor influencing the amount of dietary fiber in food, and then in 1992 it was defined as a generic term for the products of starch and degraded starch that were not absorbed in the small intestine of healthy persons . Natural or processed foods contain some (3 to 20%) of resistant starch, which is affected by the ratio of amylose to amylopectin in starch, the physical form of starch, the degree of heating, and the cooling and storage conditions.

Resistant starch is expected to have a similar physiological effect to dietary fiber since it is resistant to starch degrading enzymes in the small intestine and is not digested in the small intestine but is transferred to the large intestine and fermented. The most common physiological effects of resistance starch ingestion are increased colony volume, increased excretion of bile acid through feces, increased cholesterol in plasma and liver, increased production of short chain fatty acids by fermentation by intestinal microflora, Decreased triglyceride, decreased blood sugar, and the like.

Resistant starch can be used as a method to increase dietary fiber in food by being well matched without change in taste or texture when added to other foods. Since there is no side effect of degradation of mineral absorption which may be caused by overfeeding of dietary fiber, There is growing interest in.

On the other hand, prebiotics means nutrients to be fed to probiotics, a useful microorganism in the intestines, and is used by useful microorganisms in the intestine to promote the growth and activity of microorganisms, . The above-mentioned resistant starch may also be referred to as a kind of prebiotics, and it may contribute to health promotion by promoting the activity of useful microorganisms in intestines by ingestion of the resistant starch.

However, studies on functional noodles using such a resistant starch, which are effective for reducing blood sugar, lowering cholesterol, and treating constipation, are still in a very limited state.

Korean Patent Publication No. 10-2003-0063564 Korean Patent Publication No. 10-2016-0081415

The object of the present invention is to prevent the side effects of gluten by preventing the gluten from being produced by preparing rice cake soup or fetuchini with rice only without using flour etc. by using high amylose content rice, The present invention also provides a method for manufacturing high-amylose rice noodles and fetuchini which is functional in controlling blood glucose level and diabetes by increasing the content of prebiotics and minimizing the elution of starch or minimizing the flavor of starch.

According to an aspect of the present invention,

(a) preparing rice having an amylose content of 27 to 30% by weight; (b) washing and soaking the rice to produce wet rice; (c) milling the wet rice to produce a wet rice flour; (d) 20 to 40 parts by weight of water, 1 to 10 parts by weight of vegetable oil, 0.5 to 2 parts by weight of salt, and 1 to 10 parts by weight of starch are added to 100 parts by weight of the wet rice flour and kneaded to prepare a dough; (e) extruding the dough after steaming by means of a steaming machine to produce a face plate; (f) semi-drying the cotton sheet and cutting it with a cutter to produce a rice kneader surface; (g) preparing a rice noodle soup according to a resistance starch tempering process in which the rice noodle soup is matured at a temperature of 0 to 10 ° C for 6 to 20 hours at a low temperature; and / RTI >

The vegetable oil may be at least one selected from soybean oil, sesame oil, perilla oil and coconut oil.

The starch may be at least one selected from potato starch, sweet potato starch, and corn starch.

In step (d), 1 to 5 parts by weight of at least one gum selected from xanthan gum, guar gum, gellan gum and locust bean gum may be further added to 100 parts by weight of the wet rice flour to prepare a dough.

The total moisture content of the dough produced in step (d) may be 40-60 wt%.

The resistive starch may comprise RS 3.

The rice canned rice may be Korean rice cutlet or fettuccine.

The present invention relates to a method for producing resistance-starch-enhanced prebiotics rice gruel and fetuchini using high amylose rice, which comprises preparing high-amylose content rice without rice flour and rice gruel, It is possible to prevent the side effects caused by starch and to increase the content of prebiotics by strengthening the resistance starch, so that it has a function to control blood sugar and to treat diabetes, and can minimize the elution of starch or the taste of the starch .

FIG. 1 is a flowchart sequentially showing a method for producing resistance starch-enhanced high amylose rice kneading rice.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

FIG. 1 is a flowchart sequentially illustrating a method for producing resistance starch-enhanced prebiotics rice kneading rice using high amylose rice of the present invention. 1, a method of manufacturing rice rice noodles according to the present invention will be described. Rice Kookguksu is a traditional Korean rice kegguksu, or a type of pasta, which is made from high amylose rice with fetuchini which has the form of kokkusu. It is not limited to the traditional Korean rice noodle soup.

First, an amylose content of 27 to 30 wt% High amylose  Content Rice is selected and prepared (step a).

The raw materials can be prepared by selecting rice containing amylose content of 27 to 30% by weight among the high-amylose content rice finished rice white rice. The high amylose rice may be an Indica rice or a Domestic high amylose rice, but it is more preferable to use a domestic variety of ornamental rice. Examples thereof include goami, sago ami, rice noodles, sammi noodles, noodles and the like, but the scope of the present invention is not limited thereto.

By using the high amylose content, no flour can be added, so that gluten containing about 10% of the flour can be excluded from the raw material. In addition, it is possible to minimize the phenomenon of spreading of the surface during cooking and to realize a bright color of the surface because no separate material is mixed. In addition, since the elution solid content of the surface is small, it is advantageous to produce clear broth.

The rice is then washed and soaked to produce wet rice (step b).

The prepared high amylose rice can be soaked in water at room temperature for 1 to 4 hours, more preferably for 2 to 4 hours, and it is preferable that the soaking time is shortened as the temperature is lower.

After soaking, the soaked rice is placed on the sieve for 1-2 hours to remove part of the water to produce wet rice.

Next, the wet rice is pulverized to produce a wet rice flour (step c).

The wet rice flour is preferably pulverized to 100 to 400 mesh, more preferably to 150 to 200 mesh using the pulverizer, preferably a grinder, and not to be pulverized into excessively small particles desirable.

Then, the wet rice flour 100 parts by weight  Lt; / RTI > 40 parts by weight , Vegetable oils 1 - 10 parts by weight , Salt 0.5 to 2 parts by weight  And starch 1 to < 10 parts by weight  The dough is prepared by adding and kneading (step d).

The starch may be a mixture of one or more kinds of potatoes, sweet potatoes, corn starch, etc., and the texture of the starch may be controlled by controlling the added starch.

The vegetable oil may be soybean oil, sesame oil, perilla oil, coconut oil and the like, preferably soybean oil. When soybean oil is used, resistance starch production can be made more efficient than other vegetable oils.

Preferably, 1 to 5 parts by weight of powder containing health functional ingredients such as green tea, chlorella, red pepper, brown rice extract, windshield, etc. is added to the dough in an amount of 1 to 5 parts by weight per 100 parts by weight of the wet rice flour And can improve the health functionalities of rice noodles.

Preferably, the dough may further contain a predetermined amount of gum component in an amount of 1 to 5 parts by weight based on 100 parts by weight of the wet rice flour. You can adjust the texture of the chewy gum added to the ingredients.

It is preferable to perform the dough for 2 hours or longer to increase the viscosity.

The total moisture content of the final dough produced is preferably 40 to 60 wt%.

Next, Steam  By device Steam  Followed by extrusion to produce a face sheet (step e).

Preferably, the steaming is carried out at 95 to 100 ° C, and the extrusion may be performed for 1 to 2 hours.

Thereafter, Semi-dried  after, On the cutter  By cutting Rice noodle soup  (Step f).

The semi-dried cotton sheet preferably has a water content of 30 to 50% by weight.

The extruded face can be cut to a predetermined width using a cutter after cooling to form a noodle of a knife shape.

It is preferable that the cut noodles have a width of 2 to 8 mm, a thickness of 1 to 2 mm, and a length of 500 to 1200 mm. However, the scope of the present invention is not limited thereto, and rice noodles having various widths, Can be manufactured.

Among the domestic Japonica varieties, the high amylose content rice has relatively low initiation temperature and ending temperature than Indica varieties. Therefore, the steaming temperature is preferably 100 DEG C or lower.

Finally, Rice noodle soup  Matured at a temperature of 0 to 10 DEG C for 6 to 20 hours Resistance starch  Depending on the consolidation process Resistant Starch Enhancement Rice noodle soup  (Step g).

The resistance starch-strengthening process may more preferably be performed at 0 to 5 DEG C for 10 to 12 hours.

The resistance starch-strengthening process can be performed at a low temperature after sealing the rice rice noodle surface. The moisture content of the finally prepared rice cut noodles is preferably 30 to 50% by weight. With such a moisture content, it is more advantageous to maintain the enhanced resistance starch and prebiotic components.

On the other hand, in order to improve the ease of distribution after low-temperature aging, it may be further dried to reduce the moisture content, and then sealed. In this case, it is possible to produce rice cake soup or fettuccine product in the form of a dry surface having a moisture content of about 15% by weight.

As described above, by aging the rice kneader at a low temperature, the content of the resistant starch can be improved.

The use of the vegetable oil such as soybean oil can increase the content of the resistant starch according to the combination of the carbon component of the oil and the amylose.

Resistance component (RS) means a portion of starch or starchy food that is not digested in the small intestine of a healthy person. Resistant starch can be divided into four types: RS 1 refers to a portion that does not physically meet the enzyme, and RS 2 refers to potato, banana, and high amylose corn starch. Also. Resistant starch 3 (RS 3) refers to aged starch, and RS 4 refers to chemically modified starch. The resistance starch-enriched rice cutlet of the present invention is prepared by aging of starch according to low-temperature aging, and the resistant starch contained therein is mainly RS 3.

The content of the resistant starch can be analyzed by a method using heat-stable? -Amylase or the like. Resistant starch is fermented by microorganisms in the large intestine to produce short chain fatty acids, especially butyric acid. Acetic acid or propionic acid affects liver metabolism, and butyric acid is known to be effective in antitumor, especially colon cancer. Resistant starch is a non-digestible low calorie source, so it is suitable for diabetics and can be regulated when exercise is required.

[Example]

Example  One

First, high amylose rice having about 28% by weight of amylose content was selected and processed, and the foreign materials were selected and washed. The washed rice was soaked at room temperature for 2 hours to remove water, and wet rice flour was prepared using a grinder. 25 parts by weight of water, 5 parts by weight of soybean oil and 1 part by weight of salt were added to 100 parts by weight of the prepared wet rice flour and kneaded to prepare a dough. Then, the dough was heated at a temperature of 95 to 100 캜 The size of the face plate was 500 mm in width and 1 mm in thickness. This face was transferred to a conveying conveyor equipped with a cooling blower and a cutter, cut into a length of 500 mm in length, cooled in a second cooling multi-stage conveyor, and semi-dried to have a moisture content of about 35% by weight.

The face plates having a width of 500 mm, a thickness of 1 mm, and a length of 500 mm were cut into knife-egg rolls having a width of 5 mm, a thickness of 1 mm, and a length of 500 mm by a cutter to form facial hair and then sealed. Thereafter, the sealed packed noodles were matured at low temperature for 10 hours in a refrigerated room at 4 ° C to complete resistance starch-enhanced prebiotic rice kneading.

Example  2

Rice kneader rice was prepared in the same manner as in Example 1, except that perilla oil was used instead of soybean oil.

Example  3

Rice kneader rice was prepared in the same manner as in Example 1 except that coconut oil was used instead of soybean oil.

Example  4

Rice rice noodle soup was prepared in the same manner as in Example 1, except that the sealed packaged rice noodle soup was aged at a low temperature of 0 ° C instead of 3 ° C.

Example  5

Rice rice noodle soup was prepared in the same manner as in Example 1, except that the sealed packaged rice noodle soup was matured at 5 ° C instead of 3 ° C.

Example  6

A rice kneader was prepared in the same manner as in Example 1 except that dough was further prepared by adding 5 parts by weight of potato starch to 100 parts by weight of wet rice flour.

Example  7

Rice kneaded rice noodles were prepared in the same manner as in Example 1 except that dough was further prepared by adding 5 parts by weight of sweet potato starch to 100 parts by weight of wet rice flour.

Example  8

Rice kneader rice was prepared in the same manner as in Example 1, except that dough was further prepared by adding 5 parts by weight of corn starch to 100 parts by weight of wet rice flour.

Example  9

Rice kneader rice was prepared in the same manner as in Example 1 except that dough was further prepared by adding 3 parts by weight of guar gum to 100 parts by weight of wet rice flour.

Example  10

Rice kneaded rice noodles were prepared in the same manner as in Example 1 except that dough was further prepared by adding 3 parts by weight of potato starch and 3 parts by weight of guar gum to 100 parts by weight of wet rice flour.

Example  11

Rice kneaded rice noodles were prepared in the same manner as in Example 1, except that dough was further prepared by adding 3 parts by weight of sweet potato starch and 3 parts by weight of guar gum to 100 parts by weight of wet rice flour.

Example  12

Rice kneaded rice noodles were prepared in the same manner as in Example 1, except that 3 parts by weight of corn starch and 3 parts by weight of guar gum were further added to 100 parts by weight of the wet rice flour.

Comparative Example  One

Rice kneader rice was prepared in the same manner as in Example 1, except that soybean oil was not used in the dough.

Comparative Example  2

Rice kneaded rice noodles were prepared in the same manner as in Example 1, except that the sealed packaged rice kneaded rice was subjected to low temperature aging at -8 占 폚 instead of 3 占 폚.

Comparative Example  3

Rice kneaded rice noodles were prepared in the same manner as in Example 1, except that the sealed packaged rice kneaded rice was subjected to low temperature aging at 8 占 폚 instead of 3 占 폚.

Comparative Example  4

Rice kneaded rice noodles were prepared in the same manner as in Example 1, except that Dong-Jin rice having an amylose content of about 20% by weight was used instead of high amylose rice.

Comparative Example  5

Rice kneaded rice noodles were prepared in the same manner as in Example 1, except that the sealed packaged rice noodle soup was stored at -20 캜 for a short time without being matured at low temperature.

Comparative Example  6

Rice kneader rice was prepared in the same manner as in Example 1 except that soybean oil was not used in the dough and 5 parts by weight of potato starch was further added to 100 parts by weight of the wet rice flour.

Table 1 below summarizes the preparation methods and conditions for rice noodle soup of Examples 1 to 12 and Comparative Examples 1 to 6.

division Amylose Content (%) vegetable oil Low temperature aging temperature (캜) Cereal starch sword Example 1 28 Soybean oil 3 - - Example 2 28 Perilla oil 3 - - Example 3 28 Coconut oil 3 - - Example 4 28 Soybean oil 0 - - Example 5 28 Soybean oil 5 - - Example 6 28 Soybean oil 3 Potato starch - Example 7 28 Soybean oil 3 Sweet potato starch - Example 8 28 Soybean oil 3 Corn starch - Example 9 28 Soybean oil 3 - Guar gum Example 10 28 Soybean oil 3 Potato starch Guar gum Example 11 28 Soybean oil 3 Sweet potato starch Guar gum Example 12 28 Soybean oil 3 Corn starch Guar gum Comparative Example 1 28 not used 3 - - Comparative Example 2 28 Soybean oil -8 - - Comparative Example 3 28 Soybean oil 8 - - Comparative Example 4 20 Soybean oil 3 - - Comparative Example 5 28 Soybean oil Do not mature at low temperature - - Comparative Example 6 28 not used 3 Potato starch -

[Test Example]

Test Example  One: Resistance starch  Content analysis

1 g of the rice kneader sample prepared according to Examples 1 to 12 and Comparative Examples 1 to 6 and 50 ml of phosphate buffer solution (pH 6.0) were placed in a beaker, and 0.1 ml of heat-resistant a-amylase was added thereto. The mixture was incubated in a boiling constant temperature water bath for 30 minutes After the reaction, the solution was cooled at room temperature and the pH was adjusted to 7.5 with caustic soda. To this solution, 0.1 ml of a solution in which 50 mg of protease was dispersed in 1 ml of phosphate buffer solution was added and the mixture was reacted at 60 ° C for 30 minutes with stirring. The mixture was further cooled to room temperature and adjusted to pH 4.3 with hydrochloric acid. Next, 0.3 ml of amyloglucosidase was added and reacted with stirring at 60 DEG C for 30 minutes. Thereafter, ethanol was added to the solution so that the alcohol concentration was 80% (v / v), and the solution was filtered. After washing with acetone and leaving the insoluble residue at room temperature for one day, it was dried and weighed.

As described above, the content of the resistant starch was determined according to the enzyme-gravimetric method, and the content of the resistant starch was measured according to the following equation.

[Formula 1]

(% By weight) = weight of insoluble residue (g) / weight of sample (g) x 100

The results are shown in Table 2 below.

division Amylose Content
(weight%) vegetable oil Cereal starch Resistant starch content
(weight%) Example 1 28 Soybean oil - 20.4 Example 2 28 Perilla oil - 19.6 Example 3 28 Coconut oil - 18.2 Example 4 28 Soybean oil - 18.5 Example 5 28 Soybean oil - 17.7 Example 6 28 Soybean oil Potato starch 23.2 Example 7 28 Soybean oil Sweet potato starch 22.0 Example 8 28 Soybean oil Corn starch 21.7 Example 9 28 Soybean oil - 19.5 Example 10 28 Soybean oil Potato starch 22.3 Example 11 28 Soybean oil Sweet potato starch 21.7 Example 12 28 Soybean oil Corn starch 20.5 Comparative Example 1 28 not used - 16.8 Comparative Example 2 28 Soybean oil - 5.4 Comparative Example 3 28 Soybean oil - 4.7 Comparative Example 4 20 Soybean oil - 12.1 Comparative Example 5 28 Soybean oil - 2.2 Comparative Example 6 28 not used Potato starch 17.0

According to Table 2, the resistance starch content of the rice rice noodles prepared according to Examples 1 to 5 of the present invention was measured to be generally high, and the potatoes, sweet potatoes and corn starch of Examples 6 to 9, 10 to 12 The rice starch content was slightly higher. This indicates that, when potato, sweet potato or corn starch was mixed, resistance starch was produced at a higher content than that of rice gruel prepared with only high amylose rice. In particular, resistance starch content was highest when potato starch was added . Therefore, it is considered that the addition of other cereal starches to the kneaded noodles within the range that does not harm the texture of cut noodles can improve the glucose control function with improved resistance starch content.

In case of rice noodle of Example 9 containing only guar gum, resistance starch content was lower than that of Example 1 which did not contain guar gum. These results suggest that guar gum, which does not form resistance starch, contains a certain amount.

Also, when soybean oil was used in the vegetable oil, it was confirmed that the resistance starch content was the highest at the temperature condition at low temperature aging at 3 ° C.

In addition, in the case of Comparative Example 1 in which vegetable oil was not used, resistant starch was produced, but the resistance starch content was somewhat lower than in Example 1 using soybean oil. In Comparative Example 2 where the low temperature aging temperature was -8 ° C or 8 ° C And 3, the content of resistant starch was measured to be very low and the result was analyzed as a result of low aging. In addition, it was found that little resistance starch was produced in the case of rapid freezing and low temperature aging. It was also found that rice wheat flour containing higher content of resistant starch could be prepared under the same conditions when amylose content was initially high.

Test Example  2: Analysis of blood glucose lowering efficacy

Animal tests for blood glucose lowering efficacy tests on rice cut noodles prepared according to Example 1, Example 6, Comparative Example 1 and Comparative Example 5 were conducted.

Diabetes was induced by intraperitoneal injection of streptozotocin (SZT), a diabetes inducing agent, in a dose of 60 mg per kg body weight (kg) in 30 experimental rats weighing 200 ± 10 g. Diabetic symptoms Respectively. The diabetic rats were divided into three groups of 10 rats, and rice gruel prepared according to Example 1, Example 6, Comparative Example 1, and Comparative Example 5 was fed to each group for 35 days per day for 6 weeks The results are shown in Table 3 below. The results are shown in Table 3 below.

division Whether to use soybean oil Low temperature aging Whether cereal starch is added Blood sugar (mg / dl) 0 weeks 2 weeks 4 weeks 6 weeks Example 1 ○ ○ X 308.5 384.3 353.8 257 Example 6 ○ ○ ○ 308.3 385.0 352.7 254.5 Comparative Example 1 X ○ X 308.8 385.0 378.0 297.6 Comparative Example 5 ○ X X 309.2 387.2 393.8 398.2

According to Table 3, blood glucose lowering effect was observed in diabetic rats when soybean oil was used and rice rice noodle prepared according to Example 1 of the present invention in which low-temperature aging was performed after rice noodle soup was prepared, The blood glucose lowering effect was slightly better in Example 1 than in Example 1,

The blood glucose lowering effect was insignificant in the case of Rice Kokkusui treated group of Comparative Example 1 and the blood glucose level was increased after 6 weeks in the case of rice cutlet of Comparative Example 5, Therefore, it was confirmed that the rice starch-enhanced rice starch prepared according to the present invention had a blood glucose lowering effect.

Test Example  3: Rice noodle soup  Sensory evaluation

Twenty evaluators were selected and sensory evaluations were carried out on the rice noodles prepared according to Examples 1 and 6-12. The sensory evaluation was carried out using four items of texture, taste, flavor, overall, and preference. When it was judged that 15 or more were good,?, 10 or more were judged to be good, , And the others are marked with X. The results are shown in Table 2 below.

division Cereal starch sword Sensory evaluation Texture flavor incense Overall likelihood Example 1 - - △ ○ × △ Example 6 Potato starch - ◎ ○ ◎ ○ Example 7 Sweet potato starch - ○ ○ △ ○ Example 8 Corn starch - ○ ◎ ◎ ◎ Example 9 - Guar gum ○ ○ × ○ Example 10 Potato starch Guar gum ◎ ○ ○ ◎ Example 11 Sweet potato starch Guar gum ◎ ○ △ ○ Example 12 Corn starch Guar gum ◎ ◎ ◎ ◎

According to Table 4, the rice noodle of Example 12, which was prepared by incorporating both corn starch and guar gum into the dough, was rated the best in all evaluation items, and the rice noodle soup of Example 1 containing no starch or gum Of the respondents received the lowest rating.

In general, examples containing both starch and guar gum received high ratings, followed by starch or guar gum containing examples, and those without starch and guar gum showed low preference.

Therefore, it is desirable to include an appropriate amount of starch and gum in order to improve the preference of knife noodles.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, many modifications and changes may be made by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims. The present invention can be variously modified and changed by those skilled in the art, and it is also within the scope of the present invention.

Claims (7)

(a) preparing rice having an amylose content of 27 to 30% by weight;
(b) washing and soaking the rice to produce wet rice;
(c) milling the wet rice to produce a wet rice flour;
(d) 20 to 40 parts by weight of water, 1 to 10 parts by weight of vegetable oil, 0.5 to 2 parts by weight of salt, and 1 to 10 parts by weight of starch are added to 100 parts by weight of the wet rice flour and kneaded to prepare a dough;
(e) extruding the dough after steaming by means of a steaming machine to produce a face plate;
(f) semi-drying the cotton sheet and cutting it with a cutter to produce a rice kneader surface; And
(g) preparing a rice starch-resistant rice starch rice according to a resistance starch-strengthening process in which the rice rice noodle surface is matured at a temperature of 0 to 10 ° C for 6 to 20 hours at a low temperature,
The rice is a Japonica variety,
Wherein the moisture content of the dough of step (d) is 40 to 60%
The steaming of step (e) is carried out at a temperature of from 95 to 100 < 0 > C,
The semi-drying of the face of the step (f) is performed so that the moisture content is 30 to 50%
The low-temperature aging in step (g) is performed in a state that the kneaded noodle surface is sealed and packaged so that no loss of moisture occurs, and the low temperature aging is performed at 0 to 5 ° C,
The resistive starch produced in step (g) is an RS3 type resist starch,
Wherein the rice rice gruel is Korean rice gruel or fettuccine. The method according to claim 1,
Wherein the vegetable oil is at least one selected from soybean oil, sesame oil, perilla oil, and coconut oil. The method according to claim 1,
Wherein the starch is at least one selected from the group consisting of potato starch, sweet potato starch, and corn starch. The method according to claim 1,
(D) further comprising 1 to 5 parts by weight of at least one gum selected from xanthan gum, guar gum, gellan gum and locust bean gum in an amount of 100 parts by weight of the wet rice flour, (Method for preparing fortified prebiotic rice. delete delete delete

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