KR101985655B1 - Method for production of rice snack with dodam rice contained high-amylose including resistant starch - Google Patents

Abstract

The present invention relates to a method for preparing rice candy for dieting and controlling blood glucose using high-amylose dodam rice containing a resistant starch. More specifically, the Dodam rice of the present invention has higher amylose and resistant starch content than ordinary rice varieties, and the starch characteristic is different from that of ordinary rice, so that the degree of absorption into the body is expected to be low, and Dodam rice alone or bodied When the rice confection is prepared by mixing the rice with the common rice, a high content of the resistant starch is retained, the soluble starch content is low, and the sugar content is also low. Thus, the rice confection of the present invention is used for controlling the diet and blood glucose Can be used.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a high-amylose-containing rice starch,

The present invention relates to a method for preparing rice candy for dieting and controlling blood glucose using high-amylose dodam rice containing a resistant starch.

Rice ( Oryza sativa L.) is consuming more than 60% of the world's population and more than 40% of the world's population is using it as a stock. Rice is known not only as an energy source but also as a food having a variety of biological control functions in the body such as prevention of obesity and cholesterol lowering. At present, the domestic rice industry is faced with difficulties due to international grain fluctuations, consumer demand for diverse and high-quality products for rice, and decreasing consumption of rice as a general food trade trend. Therefore, in order to create consumption and demand, it is necessary to develop materials that can increase processing rate and mass consumption, and to develop processed food suitable for the variety.

As a result of the research on the development of functional rice varieties, Dodam rice has been developed, which has a high starch structure and high amylose content to produce rice flour. Dodam rice has not only high amylose content but also high dietary fiber and high resistant starch content. It has been developed for processing, has a high gelatinization temperature, and does not swell well in starch, so it is not used for rice. Although it is rice, it has characteristics of starch which is different from that of rice. Therefore, it is necessary to apply it to applications that can economically use Dodam rice.

Rice containing about 25% or more of amylose, such as Dodam rice, is classified as high amylose rice. The high amylose rice has a disadvantage that it is hard to gelatinize compared to ordinary rice and is weak and hard and does not expand well, so it may have a limit to be applied to processed foods such as rice cookies. As an example of such an example, in Japanese Patent Laid-Open No. 2007-274993, Indica rice, which is amylose rice, was used to provide rice confection that can prevent diabetes and obesity without causing a rapid increase in blood glucose, but due to limitation of high amylose rice A method of making indica rice into rice confection by adding dietary fiber of indigestible dextrin has been known in order to improve the palatability properties (Patent Document 0001).

As a result, the present inventors have found that Dodam rice has higher amylose and resistant starch content than common rice varieties, and the starch characteristic is different from that of ordinary rice As a result of the preparation of rice confection using mixture of Dodam rice alone or Dodam rice with ordinary rice, the content of resistance starch was higher than that of rice cooked with general rice material. Since the release amount is also at a low level, it has been confirmed that the rice confection of the present invention can be used for diet and blood glucose control, thereby completing the present invention.

JP 2007-274993 A (2007.10.25)

Dodam rice has a high content of dietary fiber and resistant starch as well as a high amylose content. When rice starch is processed into rice cakes, it has a low content of soluble starch, And thus it can be effectively used as a raw material for diet and blood sugar controlling rice confectionery.

Accordingly, it is an object of the present invention to provide rice confectionery for diet and blood glucose control.

It is still another object of the present invention to provide a method for preparing the above-described diet and rice sugar for controlling blood sugar.

In order to achieve the above object, the present invention provides a rice confectionery for dieting and controlling blood sugar, which is made from a mixture of Dodam rice or Dodam rice.

The present invention also provides rice cookies for controlling diet and blood glucose, comprising the following steps i) to iv):

i) dipping rice raw material of Dodam rice or Dodam rice mixed with water to make the moisture content 30 to 50%;

ii) pulverizing the rice raw material called in the step i) to obtain a rice flour;

iii) injecting the rice flour obtained in the step ii) into a high-temperature compression injection machine, popping and extruding the rice flour; And

iv) obtaining the extrudate poured in step iii) and drying.

The present invention also provides rice cookies for controlling diet and blood glucose, comprising the following steps i) to iii):

i) roasting the raw rice material of mixed rice bran or rice bran at 200 ° C to 250 ° C;

ii) expanding the roasted rice raw material in step i) at 200 ° C to 250 ° C; And

iii) obtaining and compressing the swollen swell in step ii).

In a preferred embodiment of the present invention, the Dodam rice may comprise either brown rice or white rice or both.

In another preferred embodiment of the present invention, the Dodam rice mixed rice may be a mixture of Dodam rice and common rice at a weight ratio of 1: 1 to 1: 4.

Dodam rice of the present invention has higher amylose and resistance starch content than ordinary rice varieties and the starch characteristic is different from ordinary rice and it is expected that the degree of absorption is low. Dodam rice alone or Dodam rice is common rice The rice cookies of the present invention can be used for controlling diet and blood sugar because the high content of resistant starch is retained and the content of soluble starch is low and the sugar release level is also low when rice cookies are mixed with each other .

Fig. 1 shows SEM photographs showing the starch microstructure of various rice varieties.
Fig. 2 shows the X-ray diffraction analysis results for confirming the starch crystallinity of various rice varieties.
Fig. 3 shows the results of confirming the degree of polymerization of amylopectin in Dodam rice and ordinary rice.
Fig. 4 shows the results of analyzing the luxurious characteristics of Dodam rice and ordinary rice.
Fig. 5 is a photograph of a Dodam rice cookie manufactured by an extrusion method.
Fig. 6 is a photograph of a rice cake of Dodam rice prepared by a puffing method.

Hereinafter, terms of the present invention will be described.

The term " ordinary rice " of the present invention means rice rice cultivars generally marketed in the art, and contains amylose in an amount of 18 to 20%.

The term " high amylose rice " of the present invention means a variety which is produced so that the content of amylose is increased as compared with the above-mentioned general rice, and means a variety containing at least 20% amylose content. Dodam rice of the present invention includes 40% amylose content, and thus corresponds to high amylose rice. The term " low amylose rice " as compared to high amylose rice means mid rice blossom in the art and means a variety in which the content of amylose is lower than that of the above-mentioned common rice at a level of 10%.

Hereinafter, the present invention will be described in detail.

As described above, high amylose rice having high resistance starch content has been developed and commercialized through various processing forms. However, since high amylose rice has a disadvantage that it is not well puffed, processing such as rice cake It was not easy to make food.

The Dodam rice of the present invention is characterized not only by high amylose content but also by high content of dietary fiber and resistant starch. When processed into rice confectionery, the level of the resistant starch is maintained and the amount of sugar released is low, And can be usefully used as a raw material for rice cookies.

Accordingly, the present invention provides a rice confectionery for dieting and controlling blood sugar, which is made from a mixture of Dodam rice or Dodam rice.

The Dodam rice of the present invention not only has a high amylose content but also a high content of dietary fiber and resistant starch. These characteristics make it possible for Dodam rice to exhibit resistance to digestion during the digestion process after ingestion of dietary fiber and to have a low level of absorption in the body, which may be beneficial to diabetics or diabetic patients. In the present invention, Dodam rice may be brown rice or white rice.

&Quot; Dodam rice " of the present invention can be used as Dodam rice single rice. However, when Dodam rice is used as a single rice, it can not be well-puffed due to high amylose content and water absorption may not be achieved. Therefore, the roasted rice of the present invention can be used in a mixed form. The mixed rice refers to a mixture of dodam rice with any of high amylose rice, ordinary rice and low amylose rice. In view of the fact that the Dodam rice according to the present invention is high amylose rice, it is preferable to mix the Dodam rice with the ordinary rice in view of adding a mixed rice so that the puffing of the rice doday can be effectively exhibited. Specifically, the above-mentioned general rice may be any kind of rice which is commonly used in the art, such as Shindongjin, one product, and Japanese rice.

It is preferable to mix dodam rice with common rice at a weight ratio ranging from 5: 1 to 1: 5, more specifically, to mix dodam rice with common rice at a weight ratio of 1: 1 to 1: 4 But is not limited thereto. That is, in the rice confection of the present invention, it is not limited to the mixed rice dodam rice or the rice dodam rice but may be suitably adjusted by a person skilled in the art to the extent that the shape of the rice confection produced by using the rice dodam as a raw material can be preserved . However, since the content of the resistant starch may be significantly increased as the content of Dodam rice is increased, it is most preferable that the content of Dodam rice is within the range that can be molded into the form of rice cakes.

In a preferred embodiment of the present invention, the present inventors have compared the starch composition of starch and the starch composition of rice of various varieties in order to select more effective raw rice varieties in the production of rice confectionery for diet and blood glucose control. As a result, Dodam rice showed high amylose content among high amylose rice, and it was confirmed that amylose content was about 40%. When compared with other varieties having less than 1% resistance starch, Dodam rice had about 10% (Table 1, Table 2). The results are shown in Table 1 and Table 2, respectively. In addition, when the starch structure of Dodam rice was compared with that of ordinary rice, it was confirmed that Dodam rice having starch crystallinity such as potato starch had a starch microstructure distinct from other varieties (Figs. 1 to 4, Table 3 ).

In addition, the present inventors predicted that the content of the resistant starch may not significantly decrease due to the change of the starch structure during the processing, and therefore, the padding rice and the extrusion method are used respectively, (Fig. 5). In order to overcome the disadvantages of high amylose rice, rice cookies were also prepared in the case of mixing proper amount with ordinary rice. As a result, it was confirmed that the prepared rice confectionery contained significantly higher resistance starch than the rice confectionery made with general rice, and the soluble starch content was significantly lower (Table 4 and Table 5). In addition, the rice cookies using the Dodam rice of the present invention were expected to have a high score in the sensory evaluation analysis and satisfy the consumers' preferences (Table 6 and Table 7).

Therefore, when the rice cookies of the present invention have high amylose and resistant starch contents compared with those of the general rice, and when the rice cookies are prepared using the rice cooked with the soymilk alone or with the common rice, Of the starch of the present invention is retained and the amount of available starch and the amount of sugar released are also low, so that the rice confection of the present invention can be used for controlling diets and blood glucose.

In addition, the present invention provides a method for producing rice confectionery for diet and blood glucose control.

In the above production method, the rice confection of the present invention can be produced by any process generally used for manufacturing confectionery in the art, such as hot water, baking, extruding or expanding, It is preferable to be manufactured by an extrusion method or a blowing method.

More specifically, it is preferable that the rice confectionery for diet and blood glucose control of the present invention is produced by an extrusion method through the following steps i) to iv):

i) dipping rice raw material of Dodam rice or Dodam rice mixed with water to make the moisture content 30 to 50%;

ii) pulverizing the rice raw material called in the step i) to obtain a rice flour;

iii) injecting the rice flour obtained in the step ii) into a high-temperature compression injection machine, popping and extruding the rice flour; And

iv) obtaining the extrudate poured in step iii) and drying.

In addition, it is preferable that the rice confectionery for diet and blood glucose control of the present invention is prepared in a puffing manner through the following steps i) to iii):

i) roasting the raw rice material of mixed rice bran or rice bran at 200 ° C to 250 ° C;

ii) expanding the roasted rice raw material in step i) at 200 ° C to 250 ° C; And

iii) obtaining and compressing the swollen swell in step ii).

The Dodam rice of the present invention not only has a high amylose content but also a high content of dietary fiber and resistant starch. These characteristics make it possible for Dodam rice to exhibit resistance to digestion during the digestion process after ingestion of dietary fiber and to have a low level of absorption in the body, which may be beneficial to diabetics or diabetic patients. In the present invention, Dodam rice may be brown rice or white rice.

&Quot; Dodam rice " of the present invention can be used as Dodam rice single rice. However, when Dodam rice is used as a single rice, it can not be well-puffed due to high amylose content and water absorption may not be achieved. Therefore, the roasted rice of the present invention can be used in a mixed form. The mixed rice refers to a mixture of dodam rice with any of high amylose rice, ordinary rice and low amylose rice. In view of the fact that the Dodam rice according to the present invention is high amylose rice, it is preferable to mix the Dodam rice with the ordinary rice in view of adding a mixed rice so that the puffing of the rice doday can be effectively exhibited. Specifically, the above-mentioned general rice may be any kind of rice which is commonly used in the art, such as Shindongjin, one product, and Japanese rice.

It is preferable to mix dodam rice with common rice at a weight ratio ranging from 5: 1 to 1: 5, more specifically, to mix dodam rice with common rice at a weight ratio of 4: 1 to 1: 4 But is not limited thereto. That is, in the rice confection of the present invention, it is not limited to the mixed rice dodam rice or the rice dodam rice but may be suitably adjusted by a person skilled in the art to the extent that the shape of the rice confection produced by using the rice dodam as a raw material can be preserved . However, since the content of the resistant starch may be significantly increased as the content of Dodam rice is increased, it is most preferable that the content of Dodam rice is within the range that can be molded into the form of rice cakes.

The rice confectionery produced by the manufacturing method according to the present invention contains a high content of resistant starch, low soluble starch content and low sugar content, using a mixture of Dodam rice alone or Dodam rice mixed with ordinary rice as a raw material , Rice cookies prepared with the preparation of the present invention can be used for controlling diets and blood glucose.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Comparison of general nutritional composition and starch composition of rice flour

In the present invention, starch compositions of various rice varieties were compared in order to select more effective raw rice varieties for preparing diets and blood glucose controlling rice cookies.

Specifically, as the rice varieties to be compared, general rice such as one rice (white rice, brown rice) and Shindongjin rice (white rice, brown rice); And red rice varieties of Indica (Indium), indigo rice (white rice), Japonica rice, and Japonica rice (rice, brown rice). Dodam rice was cultivated and harvested at the National Institute of Food Science and Technology, Rural Development Administration, which was a hybrid of the Japonica variety Goami and the Goami 2 variety. The rice varieties of the above object were pulverized into rice flour, then divided into two starch fraction layers, namely, a resistivity starch (soluble starch) and a resistant starch, and the total content thereof was analyzed. The content of resistant starch was analyzed by AOAC method (2002) using Megazyme enzyme kit. Amylose content was analyzed by iodine colorimetry by Juliano (1985).

As a result, as shown in Tables 1 and 2, Dodam rice had a significantly higher starch content and lower soluble starch content than the other cultivars to be compared (Table 1). In particular, when comparing Indica rice, which is known to contain a high content of amylose, to Dodam rice, the content of amylose was significantly increased as compared with that of IR72 rice and untreated rice, and the content of resistant starch (10.84 ± 0.77%), indicating a markedly increased level of content compared to the high amylose variety of Indica rice or Japonica rice (Table 2).

Comparison of Amylose and Resistant Starch Contents of Dodam Rice and Common Rice Total starch (%)
(Resistant starch + soluble starch) Resistance starch
(%) Soluble starch
(%) Amylose Content
(%) Regular rice (white rice) 84.68 0.28 84.40 20.8 Normal rice (brown rice) 67.64 0.12 67.52 17.48 Dodam rice (brown rice) 68.4 8.9 59.50 38.7

Comparison of Amylose and Resistant Starch Contents of High Amylose Rice Varieties Containing Dodam Rice Classification kind Amylose (%) Resistant Starch (%) Dietary Fiber(%) Indica IR72 27.7 ± 1.0 0.47 + 0.02 1.91 Indica Glamor 27.6 ± 0.5 0.44 0.11 1.96 Japonica Saga Ami 26.5 ± 1.2 0.64 ± 0.15 2.19 Japonica Dodam rice 40.6 ± 0.4 10.84 0.77 5.94

Comparison of Structure and Properties of Rice Starch

Among the various rice varieties, Dodam rice has high resistance starch and amylose content. Therefore, the characteristics such as microstructure, crystallinity and amylopectin polymerization degree of starch constituting various rice varieties were compared.

Specifically, rice rice (brown rice), Indica rice IR72 variety (white rice), Indica rice untreated rice varieties (white rice), japonica rice sago ami variety (white rice) and Dodam rice (white rice) were selected as comparative rice varieties. Rice starch was ground to a rice starch to analyze the starch microstructure. Then, rice starch was plated with gold to conduct the conductivity, and then a scanning electron microscope (SEM-3000, Hitachi, Japan) At a magnification of 1000. Further, in order to confirm the crystallinity of the starch, the position of the peak appearing by diffracting the diffraction angle (2 &thetas;) between the diffraction beam and the transmission beam from 5 DEG to 30 DEG using an X-ray diffractometer having the conditions shown in Table 3 below And height. Finally, the degree of polymerization of amylopectin was compared by analyzing the amylopectin side chain length. The rice flour was immersed in a 90% methanol aqueous solution and heated in a hot water bath for 3 hours. Then, a 600 mM sodium acetate buffer solution (pH 4.4) containing sodium starch solution and a starch solution dissolved in a transparent state was added and stirred Respectively. Isoamylase was added to the starch solution while stirring, and the enzyme reaction was carried out at 37 for 24 hours. After completion of the reaction, the resultant was filtered using a 0.2 μm filter, and the content of starch was determined according to the degree of polymerization using HPAEC (high performance anion exchange chromatography).

The X-ray diffraction diagram was analyzed using instrumental analysis conditions Device model name (manufacturer) D8 ADVANCE with DAVINCI (BRUKER, Germany) Detector LYNXEYE XE Generator 40 kV, 40 ㎃ 2theta range (2?) 3-50 degree step 0.02 scan speed 0.5 sec / step wavelength (λ) Cu k? 1-1.5418

As a result, as shown in Fig. 1, it was confirmed that the pre-fractionation of Dodam rice was a microstructure of round starch granules (Fig. 1). The microstructure of rice starch of IR72 cultivars, unglazed rice cultivars and Sagomi cultivars except for Dodam rice is polygonal and has a polygonal shape, (Fig. 1). It was confirmed that the microstructure of Dodam rice was different from that of Dodam rice (Fig. 1).

In addition, as shown in Fig. 2, in the IR72 variety, unripe rice varieties, and Sagomi variety, two peaks which are crystals of starch appearing in common rice varieties and which are not separated near the diffraction angle (2?) Of 17 to 18 °, And an X-RD pattern of typical A-shape showing peaks near diffraction angles of 22 to 23 DEG (Fig. 2). On the contrary, it was confirmed that Dodam rice exhibits a dense peak distribution only at a diffraction angle of 17 ° (FIG. 2). As a result, it was confirmed that the general rice cultivars exhibit diffraction patterns of type A, which is known to have a dense structure and low moisture content, and B type diffraction patterns such as potato starch only in the case of Dodam rice.

As shown in FIG. 3, when the amylopectin polymerization degree of general rice and Dodam rice was analyzed, the ratio of short chain of Dodam rice was lower than that of general rice, and the proportion of starch having a degree of polymerization of 13 or higher was significantly higher than that of general rice , And it was confirmed that the long-chain ratio of 40 or more having a degree of polymerization is higher than that of general rice (Fig. 3).

Finally, as shown in FIG. 4, when the characteristics of general rice and Dodam rice were analyzed, it was found that the dodam rice was characterized by lower paste viscosity than that of ordinary rice, and the maximum viscosity was also low (Fig. 4). As a result, the content of amylose in Dodam rice was lower than that of ordinary rice, and swelling was suppressed.

Preparation of Rice Sweets Using Dodam Rice, High Amylose Rice with High Resistant Starch Content

Among the various rice varieties, Dodam rice has high starch and amylose content and has a characteristic starch structure as compared with general rice varieties. Therefore, Rice cake was prepared by extrusion method and puffing method using Dodam rice.

First, Dodam rice (rice brown), ordinary rice (white rice) or ordinary rice (brown rice) were respectively called water for 2 hours or more so that the water content was about 40% and then pulverized into powder. The pulverized rice flour was used as a material and was popped by a high-temperature compression injection machine according to a desired shape to obtain a rice cake produced by the extrusion method. In addition, roasted rice bran (brown rice), ordinary rice (white rice) or ordinary rice (brown rice) was roasted at 200 ° C or higher, and then the rice cookie was produced by puffing and pressing.

As a result, as shown in FIG. 5 and FIG. 6, a rice cake was prepared from a mixture of Dodam rice or Dodam rice with common rice.

Dodam rice  Characterization of rice cookies used

Resistant starch contained in rice is reduced in content due to the change of structure during the process of applying heat. Therefore, it was confirmed whether or not the content of starch was changed at the stage of processing rice cookie with Dodam rice, and it was confirmed that it was effective for controlling blood sugar and for dieting.

For this purpose, the starch composition and the sugar release of each of the rice confectionery prepared by the extrusion method and the rice confectionery prepared by the expanding method were examined. The amount of glucose was determined by Englyst (1992) method, which analyzes the amount of glucose produced by digesting enzymes and starch decomposition. Specifically, 30 mg of starch was dispersed in 0.75 mL of sodium acetate buffer (pH 5.2) and left for 10 minutes. In addition, 2 g of pancreatin was added to 24 mL of distilled water and stirred to prepare an enzyme solution. Then, 0.75 mL of the prepared enzyme solution was added to the leftover starch solution, and the mixture was reacted at 37 DEG C for 10 to 240 minutes. When the reaction is completed, centrifugation is carried out at 1,500 x g for 10 minutes to obtain 20 mL of supernatant. 0.4 mL of amyloglucosidase and 3.6 mL of distilled water are added and mixed to perform a second reaction Respectively. After a certain period of time, the enzyme reaction was stopped, and the supernatant was obtained by centrifugation at 12,000 × g for 5 minutes. The glucose concentration in the supernatant was measured by the GOD-POD method to confirm the amount of glucose produced by the starch decomposition.

As a result, as shown in the following [Table 4] and [Table 5], the characteristics of Dodam rice were retained in both of the rice confectionery prepared by the extrusion method and the puffing method, and the control group was more soluble than the rice confection using general rice It was confirmed that the starch content was low and the starch content was maintained at a high level. Also, it was confirmed that the sugar content of rice cookies using Dodam rice was lower than that of rice flour.

Comparison of resistance starch content and sugar content of rice cookies prepared by extrusion method Raw materials Soluble starch
(%) Resistance starch
(%) Sugar release
(10 min, mg / g) Sugar release
(4 hours, mg / g) One Plain rice white rice 87.56 0.26 574.27 578.37 87.60 0.36 2 Plain rice brown rice 81.21 0.15 551.74 558.09 83.98 0.21 3 Normal rice white rice + Dodam brown rice (1: 1) 79.81 0.27 533.34 542.86 80.60 0.26 4 Dodam brown rice 100% 77.54 0.28 530.49 537.49 76.51 0.30

Comparison of the Resistant Starch Content and Sugar Release of Rice Confectionery Prepared by Puffing Method Expansion method Soluble starch
(%) Resistance starch
(%) Sugar release
(10 min, mg / g) (4 hours, mg / g) One Plain rice white rice 84.70 0.22 574.59 610.16 88.17 0.22 2 General rice white rice +
Dodam brown rice (2: 1) 83.34 0.25 530.80 568.68 85.80 0.31 3 Dodam brown rice 100% 75.24 0.45 492.39 505.99 74.35 0.50

Dodam rice  Sensory Evaluation of Rice Cookies Used

Sensory evaluation was conducted to confirm whether rice cookies using the Dodam rice according to the present invention can have quality as a rice confection satisfying consumers' preferences.

Specifically, 23 trained sensual agents were selected, and the results of sampling of the Dodam rice cookie and the Dodam rice cookie of the extruding method manufactured in Example 3 were surveyed and confirmed. The color, odor, texture, taste, and overall preference were measured on a scale of 1 point (-1: poor; 0: moderate; 1: good).

As a result, as shown in the following [Table 6] and [Table 7], when compared with the rice confectionery made only with general rice, the rice confectionery made with the Dodam rice had similar color and smell scores, (Table 6 and Table 7), indicating that the overall taste rating was higher than that of rice cookies made with ordinary rice.

Sensory Evaluation of Rice Confectionery Made by Extrusion Method color smell Texture flavor Overall preference White rice 0.7 0.1 0.0 0.2 0.3 Brown rice -0.5 0.0 -0.3 -0.2 -0.2 White rice + Dodam brown rice (1: 1) 0.3 0.2 0.6 0.5 0.5 Dodam brown rice 100% 0.0 0.2 0.0 0.4 0.3

Sensory Evaluation of Rice Confectionery Prepared by Puffing Method color smell Texture flavor Overall preference White rice 0.0 0.1 0.1 0.2 0.2 White rice + Dodam brown rice (2: 1) 0.2 0.2 0.3 0.5 0.4 Dodam brown rice 100% -0.2 0.0 -0.2 0.1 -0.3

Claims (9)

A rice confectionery for diet and blood sugar control, which is prepared by extruding rice raw material of Dodam rice mixed rice mixed with Dodam rice and common rice at a weight ratio of 1: 1 to 1: 4.
The rice confectionery for diet and blood glucose control according to claim 1, wherein the roasted rice contains one or both of brown rice or white rice.
delete i) a step of dipping rice raw material mixed with Dodam rice mixed with Dodam rice and common rice at a weight ratio of 1: 1 to 1: 4 into water to have a water content of 30 to 50%;
ii) pulverizing the rice raw material called in the step i) to obtain a rice flour;
iii) injecting the rice flour obtained in the step ii) into a high-temperature compression injection machine, popping and extruding the rice flour; And
iv) obtaining an extrudate poured in step iii) and drying the extrudate.
i) frying the rice raw material mixed with Dodam rice mixed with common rice at a weight ratio of 1: 2 to 1: 4 at 200 ° C to 250 ° C;
ii) expanding the roasted rice raw material in step i) at 200 ° C to 250 ° C; And
and iii) obtaining and compressing the swollen swell in step ii), thereby producing a rice sweets for diet and blood glucose control.
The method for producing rice confection according to claim 4 or 5, wherein the step b) is one or both of brown rice and white rice.
delete A rice confectionery for diet and blood glucose control, which is prepared by puffing rice raw material mixed with Dodam rice mixed with Dodam rice and common rice at a weight ratio of 1: 2 to 1: 4.
The rice confectionery for controlling diets and blood sugar according to claim 8, wherein the roasted rice contains one or both of brown rice or white rice.

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