KR102399096B1 - manufacturing method of functional rice snack - Google Patents

Abstract

The present invention relates to a method for producing functional rice crackers, and more particularly, it is useful for health because it is coated with lactic acid bacteria with excellent intestinal fixability to help improve intestinal function, and can suppress rancidity using natural antioxidants. It relates to a method for manufacturing functional rice crackers that are very soft and suitable for snacks for infants, the elderly, and patients.
The method for producing functional rice crackers of the present invention includes a water soaking step of soaking rice in water, a grinding step of pulverizing the rice soaked in water after the water soaking step, and a gelatinization step of steaming the rice flour obtained in the milling step with steam , the gelatinization step of obtaining a rice dough by kneading the gelatinized rice obtained in the gelatinization step; and a coating step of forming a coating layer containing lactic acid bacteria on the surface of the obtained expanded product.

Description

Manufacturing method of functional rice snack {manufacturing method of functional rice snack}

The present invention relates to a method for producing functional rice crackers, and more particularly, it is useful for health because it can inhibit oxidation using natural antioxidants, and at the same time, the physical properties of rice crackers are very soft, so not only infants, but also snacks for the elderly and patients. It relates to a method for manufacturing functional rice crackers suitable for

Recently, with the improvement of living standards, as consumers' preferences for food have become more diverse and advanced, there is a growing tendency to prefer processed foods that are easy to cook and have a high taste preference.

Among them, bread, confectionery, rice cake, etc. are being consumed as a substitute for rice or snacks as the consumption of food has been greatly increased as the westernization of dietary life or the trend of pursuing convenient eating habits has changed.

According to this trend, recently, bread, confectionery, rice cake, etc. are being studied in the direction of containing various functional substances capable of improving usefulness, out of the conventional manufacturing method using only wheat flour or rice flour.

In particular, Hangwa, a traditional Korean snack, is attracting new attention as interest in slow food increases along with the promotion of rice consumption. During the manufacturing process, Korean sweets are fried using edible oil, and in this process, the dried-formed glutinous rice half rises and has a crispy texture. However, Korean sweets fried in oil can give a greasy taste because the oil remains, and the oil tends to go rancid when stored for a long time.

Accordingly, as disclosed in Korean Patent Application Laid-Open No. 10-2018-0011589 and Korean Patent Registration No. 10-1458571, non-tangible Korean sweets that are extruded or baked in an oven to expand without frying in oil are being developed.

Korean traditional hangwa has no special functionality other than that it is a snack made from rice, and non-tangible hangwa also has no functionality other than the advantage of avoiding rancidity of oil.

As a part of solving this problem, rice crackers introduced with kimchi lactic acid bacteria are disclosed in Korean Patent Laid-Open No. 10-2016-0103784.

The rice cracker includes a step of forming a mixture by stirring rice, kimchi powder, fermented kimchi lactic acid bacteria, and water, drying the mixture, and then putting the mixture in a mold and baking. However, the rice crackers prepared in this way have a problem in that lactic acid bacteria are killed in the process of baking at a high temperature.

1. Republic of Korea Patent Laid-Open Patent No. 10-2018-0011589: Manufacturing method of non-tangling Korean sweets 2. Republic of Korea Patent Registration No. 10-1458571: Manufacturing method of non-tangible Korean sweets and non-tangible Korean sweets manufactured thereby 3. Republic of Korea Patent Publication No. 10-2016-0103784: Kimchi Lactobacillus Rice Cookie Manufacturing

The present invention was created to improve the above problems, and by using the manufacturing method of non-tangling Korean sweets, it is useful for health and at the same time has a very soft texture. Its purpose is to provide

In addition, the present invention is to provide a method for producing functional rice crackers that can help improve intestinal function by coating with lactic acid bacteria with excellent intestinal fixability, and can inhibit oxidation using natural antioxidants, thereby enhancing functionality. There is another purpose.

The method for producing a functional rice cracker of the present invention for achieving the above object includes a water immersion step of immersing the rice in water; a grinding step of pulverizing the rice soaked in water after the water immersion step; a gelatinization step of gelatinizing the rice flour obtained in the pulverization step by steaming; A quilting step of obtaining a rice dough by quilting the gelatinized rice obtained in the gelatinization step; a forming step of forming the rice dough to obtain a reverse side; a swelling step of heating the counter in an oven to expand; and a coating step of forming a coating layer containing lactic acid bacteria on the surface of the expanded product obtained in the swelling step.

The coating step comprises a) applying an adhesive to the expanded product, b) attaching lactic acid bacteria to the adhesive applied to the expanded product, and c) drying the adhesive.

The adhesive is fructooligosaccharide.

The lactic acid bacteria is a lactobacillus genus ( Lactobacillus sp.).

The coating layer of the coating step further includes fruit powder.

The coating step includes: a) penetrating the functional extract into the expanded product; b) applying an adhesive to the surface of the expanded product after penetrating the functional extract; c) to the pressure-sensitive adhesive applied to the expanded product It consists of a step of attaching lactic acid bacteria, and d) drying the pressure-sensitive adhesive, and the functional extract is extracted from a mixture of 1:1 mixed mustache leaves and seaweed stink leaves.

As described above, the present invention can provide functional rice crackers suitable for snacks for infants, the elderly, patients, etc. by using the manufacturing method of non-tangling orchid, which is useful for health and has a very soft texture.

In addition, the present invention can help improve intestinal function by coating with lactic acid bacteria having excellent intestinal fixability, and can suppress rancidity by using a natural antioxidant, thereby increasing functionality.

1 is a block diagram showing an example of a method of manufacturing a functional rice cracker according to an embodiment of the present invention;
2 is a graph showing the results of the lactic acid bacteria stability test.

Hereinafter, a method for manufacturing a functional rice cracker according to a preferred embodiment of the present invention will be described.

Referring to Figure 1, the functional rice cracker manufacturing method of the present invention includes a water immersion step in which rice is soaked in water, a grinding step of pulverizing the rice soaked in water after the water immersion step, and the rice flour obtained in the pulverizing step into steam. A gelatinization step of steaming and gelatinization, a quilting step of obtaining a rice dough by kneading the gelatinized rice obtained in the gelatinization step, a forming step of forming a rice dough to obtain a reverse side, and heating the opposite side in an oven to expand A swelling step and a coating step of forming a coating layer containing lactic acid bacteria on the surface of the expanded product obtained in the swelling step.

Each step of the present invention described above will be described in detail.

1. Water immersion step

First, soak rice in water.

You can use glutinous rice as rice. Pour water so that the rice can be fully submerged in water, and then soak in water for 5 to 15 days.

2. Grinding step

Next, the rice soaked in water is sifted through a sieve to remove moisture and then pulverized to obtain rice flour.

The pulverization may be pulverized to a particle size of 20 to 50 mesh using a conventional roller pulverizer.

3. Luxurious stage

Next, the rice flour is steamed to make it gelatinous.

For example, steam at 90 to 110° C. may be applied for about 30 to 60 minutes to thicken rice flour.

4. Quarter-chipped stage

Next, the gelatinized rice obtained in the gelatinization step is quilled to obtain a rice dough.

The process of kneading the rice dough so that a lot of air enters it, and it induces it to ripen well and makes it swell well when it expands. Quilting can be performed by tapping with a bat using a conventional punching machine.

5. Forming stage

Next, the rice dough is molded to obtain a counterweight.

Banjo means a piece made by spreading the rice dough widely, and it can be made by spreading the rice dough to a thickness of 2 to 4 mm using a rolling pin. In addition, of course, it is possible to make a counter machine using a roll forming machine.

The prepared counter group is preferably dried until the moisture content is about 15 to 20% (w/w) for swelling. Drying may be performed using a hot air dryer. In the middle of the drying process, the counters can be cut into appropriate sizes. For example, the opposite side may be cut to 1 cm × 1 cm (width × length) size.

After drying the opposite side, it can be aged for a certain period of time. As an example, the reverse side can be put in an airtight container and sealed, and then stored at 4 to 10° C. for 12 to 36 hours to be aged.

6. Swelling stage

Next, the aged counters are heated in an oven to swell.

Put a counter in an electric oven and heat to 160 to 200 ℃ for 2 to 5 minutes to expand. The expansion of this non-melting method has a slightly lower swelling rate than that of the oil-water method, but it can eliminate harmful elements caused by oil and prevent the increase of rancidity caused by oil.

In addition, the expansion by the oven has better physical properties than the expansion by extrusion, and in particular, the tissue is soft and the breakability in the mouth is very excellent. Therefore, it is very suitable for infants with weak oral mucosa. In addition, it is suitable not only for infants, but also for the elderly and patients.

7. Coating step

Next, the functional rice cracker of the present invention is finally made by forming a coating layer on the surface of the puffed product obtained in the puffing step.

An example of the coating layer includes lactic acid bacteria. In order to form a coating layer containing lactic acid bacteria, a) applying an adhesive to the expanded product, b) attaching the lactic acid bacteria to the pressure-sensitive adhesive applied to the expanded product, and c) drying the adhesive.

As an adhesive, general starch syrup or grain syrup can be used. In addition, a solution obtained by dissolving monosaccharides or polysaccharide carbohydrates in water may be used as an adhesive. Examples of such carbohydrates include oligosaccharides and dextrin. In particular, fructooligosaccharide is preferable as the oligosaccharide. Since fructooligosaccharide acts as a probiotic that helps the growth of beneficial bacteria in the intestine, it can help improve intestinal function.

In order to apply the pressure-sensitive adhesive to the surface of the expanded material, a method of immersing the expanded material in the pressure-sensitive adhesive and immediately removing it or spraying the pressure-sensitive adhesive on the surface of the expanded material may be used.

After applying an adhesive to the swollen material, lactic acid bacteria are attached to the applied adhesive.

Lactobacillus as a lactic acid bacteria sp.), any one or more selected from the genus Bifidobacterium sp may be used.

As the lactic acid bacteria of the genus Lactobacillus, Lactobacillus plantarum ( Lactobacillus plantarum ) may be mentioned. And Bifidobacterium bifidum may be mentioned as a lactic acid bacterium of the genus Bifidobacterium.

In particular, it is preferable to use Lactobacillus plantarum having excellent intestinal fixability and excellent long-term survival stability even at room temperature.

Lactobacillus can use a product in a commercial powder formulation. The lactic acid bacteria in the powder formulation can be attached to the pressure-sensitive adhesive by spraying. The lactic acid bacteria powder uses 0.01 to 1 part by weight based on 100 parts by weight of the opposite group.

After attaching the lactic acid bacteria, dry the adhesive to harden. As an example of drying, it may be dried at 40 to 50° C. for 2 to 10 minutes.

As above, the present invention can maintain a stable number of viable bacteria for a long period of time, unlike conventional rice crackers in which lactic acid bacteria are added to the dough to expand, since the present invention is coated with lactic acid bacteria after swelling the opposite side.

The functional rice cracker of the present invention is coated with lactic acid bacteria having excellent intestinal fixability, so it can help improve intestinal function. In particular, infants must consume sufficient amounts of various nutrients to maintain their health, and the lack of chewing ability and intestinal function is not complete, so it is easy to digest and it is necessary to supply food that is helpful for a healthy intestinal environment. Therefore, the functional rice cracker of the present invention is useful for improving intestinal function in infants.

Other examples of the coating layer include lactic acid bacteria and fruit powder. To form a coating layer containing lactic acid bacteria and fruit powder, a) applying an adhesive to the expanded product, b) attaching the lactic acid bacteria and fruit powder to the adhesive applied to the expanded product, c) drying the adhesive carry out

The fruit powder may be at least one powder selected from blueberries, strawberries, cherry tomatoes, oranges, melons, apples, and cherries. This fruit powder serves to provide antioxidant activity with the improvement of flavor to the functional rice cake of the present invention.

The fruit can be obtained by thinly slicing it into a slice, drying it with hot air, and then pulverizing it to a particle size of 200 to 300 mesh.

After applying the pressure-sensitive adhesive to the expanded product, the lactic acid bacteria powder and fruit powder are sprayed on the pressure-sensitive adhesive to attach it. At this time, the lactic acid bacteria powder and the fruit powder may be sequentially sprayed or mixed and sprayed simultaneously. The lactic acid bacteria powder uses 0.01 to 1 parts by weight based on 100 parts by weight of the opposite group, and the fruit powder uses 3 to 10 parts by weight based on 100 parts by weight of the opposite group.

After attaching the lactic acid bacteria powder and the fruit powder, the adhesive is dried to harden and functional rice crackers are obtained.

The functional rice crackers prepared in this way are coated with fruit powder with excellent antioxidant activity along with lactic acid bacteria, so it is useful for preventing rancidity and enhancing immunity. In particular, it can help prevent and improve various infant diseases by increasing the immunity of infants.

In addition, since the present invention prepares rice crackers by coating with fruit powder after puffing the opposite side, it has excellent antioxidant activity, unlike conventional rice crackers in which fruit powder is added to the dough to expand. In addition, when adding fruit powder to the dough to make it puffy, there is a problem in that the amount of fruit powder added cannot be increased. This is because when the addition amount of fruit powder is increased, the swelling rate in the opposite period is greatly reduced and the yield value is greatly increased, so that the properties as a confectionery are greatly reduced. On the other hand, the method of coating the fruit powder after swelling has the advantage that it does not affect the swelling rate and yield value of the opposite phase. Therefore, the content of fruit powder can be greatly increased.

On the other hand, in another embodiment of the present invention, the functional extract may be permeated into the expanded material before the pressure-sensitive adhesive is applied to the surface of the expanded material. For example, the coating step includes a) penetrating the functional extract into the expanded product, b) penetrating the functional extract and then applying an adhesive to the surface of the expanded product, and c) attaching lactic acid bacteria to the pressure-sensitive adhesive applied to the expanded product. and d) drying the adhesive.

The functional extract penetrates not only the surface of the puffed product but also the inside, giving the rice crackers antioxidant and antibacterial activity. As this functional extract, a mixture extracted from a 1:1 mixture of clown beard leaves and seaweed odor leaves is used.

Lamium album var. barbatum is a perennial herb belonging to the family Lamiaceae, and uses leaves.

And seaweed ( Solidago virgaurea subsp. asiatica ) is a perennial herb belonging to the Asteraceae family, and uses leaves.

The functional extract can be extracted by adding an extraction solvent to a mixture of clown beard leaves and seaweed leaves. As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, and butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.

As an example of extraction, after adding 4 to 20 times the extraction solvent to the mixture by weight, hot water extraction, cold or hot extraction at 20 to 120° C. for 1 to 48 hours to obtain a functional extract.

Functional extracts can be sprayed onto the expanded product to penetrate into the expanded product. In contrast, the functional extract can be sprayed inside the decompression chamber in a state where the pressure of the decompression chamber is reduced to 0.3 to 0.5 bar after the expanded material is put into the decompression chamber so that the functional extract can penetrate deep inside the expanded material. In this case, the plurality of pores formed inside the expanded material is expanded in a reduced pressure atmosphere, and at this time, the functional extract sprayed with the expanded material can easily penetrate deep into the pores. After penetrating the functional extract, the expanded material is taken out of the decompression chamber and placed in an atmospheric pressure atmosphere, the pores of the expanded material are contracted, and the functional extract can be fixed inside the expanded material.

As such, the effect of the functional extract evenly permeated into the inside of the swollen material can greatly improve its function compared to the case where only the surface of the pressure-sensitive adhesive is coated.

After penetrating the functional extract into the expanded product, the adhesive application, lactic acid bacteria attachment, and adhesive drying processes are the same as described above.

Hereinafter, the present invention will be described in detail through the following experimental examples. This is for explaining the present invention in more detail, and the scope of the present invention is not limited to the following examples.

<Evaluation of antioxidant activity of fruit powder>

The antioxidant activity was compared by measuring the DPPH radical scavenging activity of the fruit powder. Blueberries, sweet pumpkins, strawberries, cherry tomatoes, general tomatoes, oranges, melons, apples, and cherries were dried with hot air and then DPPH radical scavenging activity was measured.

DPPH radical scavenging activity was measured by the method of Blois. That is, 5.6 ml of a 1×10 ^-4 M DPPH (Sigma-Aldrich Co.) solution was added to 0.4 ml of a sample dilution, and then the absorbance was measured at 525 nm after standing for 10 minutes. DPPH radical scavenging activity was calculated by the following formula.

Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of no-addition group) × 100

The measurement results are shown in Table 1 below.

division DPPH radical scavenging activity (%) Blueberries 85.0 Sweet pumpkin 16.0 strawberry 83.6 Cherry tomato 82.7 plain tomato 74.2 orange 92.1 melon 85.0 apologize 93.3 cherry 82.6

Referring to the results of Table 1, the removal rate of apple and orange powder was the highest at 90% or more. Next, blueberries, melons, cherries, strawberries, and cherry tomatoes showed an elimination rate of 80%. Sweet pumpkin was the lowest among the fruits and vegetables tested.

Based on the above experimental results, it was determined that any one of blueberries, strawberries, cherry tomatoes, oranges, melons, apples, and cherries was appropriate as a fruit powder to increase antioxidant activity.

<Comparison of swelling rate and physical properties according to fruit powder content>

(Experimental Example 1)

The glutinous rice was soaked in water for 7 days and then pulverized to a particle size of 30 mesh using a roller grinder to obtain rice flour. Rice flour was gelatinized by adding steam at 100°C for about 40 minutes, and then kneaded for 15 minutes using a punching machine to obtain rice dough. Prepare the rice dough by rolling it with a rolling pin, and then apply hot air to dry it until the moisture content is about 17% (w/w). And, in the middle of the drying process, the opposite side was cut into several pieces with a size of 1 cm × 1 cm (width × length), sealed, and aged at 6° C. for 24 hours. Then, the aged counter was put into an electric oven and heated at 180° C. for 3 minutes to expand.

(Comparative Example 1)

The glutinous rice was soaked in water for 7 days and then pulverized to a particle size of 30 mesh using a roller grinder to obtain rice flour. Rice flour was gelatinized by adding steam at 100°C for about 40 minutes, and then kneaded for 15 minutes using a punching machine to obtain rice dough. And 1 to 4 parts by weight of blueberry powder was added with respect to 100 parts by weight of the rice dough. Prepare the opposite side by rolling the rice dough with blueberry powder added to it, and then apply hot air to dry it until the water content is about 17% (w/w). And, in the middle of the drying process, the opposite side was cut into several pieces of 1 cm × 1 cm (width × length) in size, sealed, and aged at 6° C. for 24 hours. Then, the aged counter was put into an electric oven and heated at 180° C. for 3 minutes to expand.

The swelling ratio and yield value of the expanded products obtained in Experimental Example 1 and Comparative Example 2 were measured, and the results are shown in Table 2 below. The swelling rate of Experimental Example 1 in which blueberry powder was not added was set to 100%.

Blueberry addition amount Swelling rate (%) Yield value (g/cm ² ) Experimental Example 1 0 100.0 132
Comparative Example 2 1 part by weight 95.2 140 2 parts by weight 90.5 145 3 parts by weight 60.4 360 4 parts by weight 50.1 370

Referring to the results of Table 2, as a result of comparing the quality of the expanded product according to the addition of fruit powder, it was found that when the content of the raw material was 3 parts by weight or more, the swelling rate was greatly reduced and the yield value of the expanded product itself also greatly increased. was confirmed to be lowered. The yield value means the strength value when the tissue is broken. A low yield value means that it can be easily broken even with a small force. Therefore, if the yield value is high, it is not easily broken in the mouth, making it inconvenient to consume.

Through the above experimental results, it was confirmed that it is difficult to increase the content of fruit powder when rice crackers are manufactured by adding fruit powder to the dough and making it puffy.

<Comparison of antioxidant activity according to the method of adding fruit powder>

An experiment was conducted to determine which method can increase the antioxidant activity among the method of swelling after adding fruit powder to the dough and the method of coating the surface of the fruit powder after swelling.

(Experimental Example 2)

The glutinous rice was soaked in water for 7 days and then pulverized to a particle size of 30 mesh using a roller grinder to obtain rice flour. Rice flour was gelatinized by adding steam at 100°C for about 40 minutes, and then kneaded for 15 minutes using a punching machine to obtain rice dough. Prepare the rice dough by rolling it with a rolling pin, and then apply hot air to dry it until the moisture content is about 17% (w/w). And, in the middle of the drying process, the opposite side was cut into several pieces of 1 cm × 1 cm (width × length) in size, sealed, and aged at 6° C. for 24 hours. Then, the aged counter was put into an electric oven and heated at 180° C. for 3 minutes to expand.

Next, a pressure-sensitive adhesive solution in which liquid fructooligosaccharide is dissolved in water at a concentration of 20% (w/w) is sprayed on the surface of the swollen material, and then a certain amount of blueberry powder (5 parts by weight of blueberry powder based on 100 parts by weight of the opposite side) After spraying, the rice cakes were dried at 50° C. for 5 minutes.

(Comparative Example 2)

The glutinous rice was soaked in water for 7 days and then pulverized to a particle size of 30 mesh using a roller grinder to obtain rice flour. Rice flour was gelatinized by adding steam at 100°C for about 40 minutes, and then kneaded for 15 minutes using a punching machine to obtain rice dough. And 5 parts by weight of blueberry powder was added with respect to 100 parts by weight of the rice dough. Prepare the opposite side by pushing the rice dough with blueberry powder added to it with a rolling pin, and then apply hot air to dry it until the water content is about 17% (w/w). And, in the middle of the drying process, the opposite side was cut into several pieces with a size of 1 cm × 1 cm (width × length), sealed, and aged at 6° C. for 24 hours. Then, the aged half was put into an electric oven and heated at 180° C. for 3 minutes to make rice cakes.

Radical scavenging activity was measured for the rice crackers prepared in Experimental Example 2 and Comparative Example 2. The measurement results are shown in Table 3 below.

division DPPH radical scavenging activity (%) Experimental Example 2 60.0 Comparative Example 2 23.2

Referring to the results of Table 3, it was found that there was a large difference in the radical scavenging activity according to the method of adding the fruit powder. The radical scavenging activity is 23.2% when the fruit powder is added to the dough and expanded to make rice crackers, whereas the radical scavenging activity is 60.0% when the rice crackers are manufactured by coating the fruit powder on the surface after swelling. appeared as Accordingly, according to the present invention, it was confirmed that the radical scavenging activity can be greatly improved.

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(Experimental Example 3)

The glutinous rice was soaked in water for 7 days and then pulverized to a particle size of 30 mesh using a roller grinder to obtain rice flour. Rice flour was gelatinized by adding steam at 100°C for about 40 minutes, and then kneaded for 15 minutes using a punching machine to obtain rice dough. Prepare the rice dough by rolling it with a rolling pin, and then apply hot air to dry it until the moisture content is about 17% (w/w). And, in the middle of the drying process, the opposite side was cut into several pieces with a size of 1 cm × 1 cm (width × length), sealed, and aged at 6° C. for 24 hours. Then, the aged counter was put into an electric oven and heated at 180° C. for 3 minutes to expand. Next, a pressure-sensitive adhesive solution in which liquid fructooligosaccharide was dissolved in water at a concentration of 20% (w/w) was sprayed on the surface of the puffed product, and then dried at 50° C. for a certain period of time (5 minutes, 10 minutes) to prepare rice cakes.

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<Measurement of physical properties of rice crackers>

The physical properties of the rice crackers prepared by the method of Experimental Example 3 were measured. And for comparison, the physical properties of the commercially available rice crackers of Company M were also measured. M company's rice crackers are confectionery made to expand by oil treatment.

The measurement results are shown in Table 4 below.

division Maximum stress (g) Entry length (mm) Strength (g/cm ² ) Hardness (g/cm ² ) Yield value (g/cm ² ) Experimental Example 3 201.00 1.92 6.398 3.878 152.00 M's rice crackers 1445.00 2.50 4.600 3.285 312.00

Referring to the results in Table 4, the rice cracker of Experimental Example 3 had strength and hardness of 6.398 g/cm 2 and 3.878 g/cm 2 , respectively, and the yield value was 153.00 g/cm 2 . Compared with the physical properties of the rice crackers of Company M, the strength and hardness were higher in Experimental Example 3, but showed much lower values in the maximum stress, entry length, and yield value. Therefore, it was confirmed that the rice cracker of the present invention was relatively excellent in breakability in the mouth.

<sensory test>

A sensory test was performed on the rice crackers prepared by the method of Experimental Example 3. A sensory test was conducted on 100 female consumers who currently support or have supported infants.

Overall acceptance, mouthfeel, flavor, taste, and purchase intention were evaluated by a 5-point evaluation method, and the results are shown in Table 5 below.

division overall sign feeling in the mouth incense taste purchase intention Experimental Example 3 4.48 4.58 3.88 4.16 4.42

Referring to the results of Table 5, the samples evaluated by 100 participants in the sensory test showed high favorable scores in overall preference, appearance, taste, and purchase intention. However, the evaluation of flavor was lower than other scores, which is thought to be because consumers are accustomed to the strong artificial flavor of general sweets and beverages. The purchase intention showed a high value of 4 points or higher, indicating that consumers are highly interested in functional sweets.

<Evaluation of antibacterial activity of functional extracts>

After adding 10 times the weight ratio of water as an extraction solvent to a mixture of clown beard leaves and seaweed odorant leaves in a weight ratio of 1:1, extraction was performed at 90° C. for 6 hours, followed by filtration to prepare a functional extract.

Antibacterial activity was measured using Escherichia coli and Staphylococcus aureus as test strains.

By diluting the bacteria cultured in the liquid medium, the initial number of bacteria was adjusted to 10 ⁵ ~ 10 ⁶ CFU/mL and used for the test. The test strain suspension was inoculated into 100 mL of a sample prepared at a concentration of 20% (w/v) so that the concentration was 10 ⁵ CFU/mL or more, and after leaving it at room temperature for 8 hours, the number of bacteria was measured to determine the reduction rate with respect to the initial number of bacteria. The number of bacteria measured using physiological saline as a control was expressed as the initial number of bacteria.

When bacteria proliferated in the medium, it was calculated by multiplying the number of bacteria on the medium by the dilution factor. When bacteria did not multiply in the medium, it was multiplied by the dilution factor made in the neutralization step and expressed as 'less than 10 (<10)'. The test results are shown in Table 6 below.

division initial number of bacteria Bacteria count after 10 hours E. coli 6.2×10 ⁵ CFU/mL <10 (more than 99.9%) S. aureus 3.7×10 ⁵ CFU/mL <10 (more than 99.9%)

Referring to the results in Table 6, Escherichia coli and Staphylococcus aureus were confirmed to have an antibacterial effect on both. Therefore, it is expected that the long-term preservation can be improved by suppressing the spoilage of rice crackers by the functional extract with excellent antibacterial effect.

As mentioned above, although the present invention has been described with reference to one embodiment, it will be understood that this is merely an example, and that various modifications and equivalent embodiments are possible therefrom by those of ordinary skill in the art. Accordingly, the true protection scope of the present invention should be defined only by the appended claims.

Claims (6)

A water immersion step called soaking rice in water;
a grinding step of pulverizing the rice soaked in water after the water immersion step;
a gelatinization step of gelatinizing the rice flour obtained in the pulverization step by steaming;
a quilting step of obtaining a rice dough by quilling the gelatinized rice obtained in the gelatinization step;
a forming step of forming the rice dough to obtain a reverse side;
a swelling step of drying the opposite group to a moisture content of 15 to 20% (w/w), aging it at 4 to 10° C. for 12 to 36 hours, and then heating it in an oven to expand;
and a coating step of forming a coating layer on the surface of the expanded product obtained in the swelling step;
The coating step includes: a) penetrating the functional extract having antibacterial activity into the inside of the expanded product; b) applying an adhesive to the surface of the expanded product after penetrating the functional extract; c) drying the adhesive It consists of steps to
The functional extract is obtained by adding 10 times the weight ratio of water as an extraction solvent to a mixture of clown beard leaves and seaweed odorant leaves in a weight ratio of 1:1, and then extracting at 90° C. for 6 hours,
In the coating step, after injecting the expanded material into the decompression chamber, the functional extract is sprayed inside the decompression chamber in a state where the pressure of the decompression chamber is reduced to 0.3 to 0.5 bar to penetrate the functional extract into the expanded material. A method for producing functional rice crackers, characterized in that The method according to claim 1, wherein the coating layer in the coating step contains lactic acid bacteria. The method of claim 1, wherein the pressure-sensitive adhesive is fructooligosaccharide. The method according to claim 2, wherein the lactic acid bacteria are Lactobacillus sp. lactic acid bacteria. The method according to claim 1, wherein the coating layer in the coating step comprises fruit powder. delete

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