KR102466542B1 - Rice cake comprising allulose and a method of preparing the same - Google Patents

Abstract

The present invention relates to rice cakes containing allulose with delayed aging and a method for producing the same.

Description

Rice cake comprising allulose and a method for preparing the same {Rice cake comprising allulose and a method of preparing the same}

The present invention relates to rice cakes containing allulose and a method for producing the same, and more particularly, to rice cakes containing allulose in the rice cakes to minimize increase in hardness or decrease in elasticity due to storage due to delayed aging and a method for producing the same. .

Rice cakes gradually harden over time after manufacture, and aging occurs in which the gelatinized starch particles return to their original crystalline state. Rice cakes that are hardened and lose elasticity due to starch aging lose their commercial value and cannot be sold, so rice cakes have to be sold and consumed quickly after they are manufactured, which is inconvenient. In particular, when refrigerated rice cakes are stored, this aging phenomenon is further accelerated, and there is a limit to refrigerated storage, thereby shortening the storage period. The aging phenomenon of rice cakes occurs in most rice cakes, and there is also a problem that digestibility deteriorates due to poor tissue due to aging of rice cakes. Accordingly, there is an urgent need for a method for suppressing the aging of rice cakes.

Sugar is a main component of sucrose and is one of the typical sweeteners added to food to give it a sweet taste. Sugar has excellent sweetness and has been added to various foods and processed foods from the past, and has been considered the most preferred sweetener to improve the taste of food and stimulate appetite. However, recently, as the harmfulness of sugar continues to be revealed, a problem has been raised. Specifically, since excessive intake of sugar is pointed out as a major cause of various lifestyle-related diseases such as tooth decay as well as obesity and diabetes, the need to develop a sweetener that can replace it is emerging worldwide. Recently, various sweetening materials have been developed, but in consideration of the degree of sweetness and sweetness, various functional materials such as sugar, these sweetening materials, and dietary oil are mixed and commercialized.

Allulose, used as a sweetener replacing sugar, is an epimer of carbon 3 of fructose, has a sweetness equivalent to 70% of fructose, and is a functional sugar that controls blood sugar, prevents tooth decay, and inhibits fat synthesis in the liver. . Sugar alcohols, which are widely used as sugar substitute sweeteners, have side effects such as causing diarrhea when ingested in a certain amount or more, but allulose has no known side effects. Therefore, interest in allulose as a sweetener is increasing.

One example of the present invention is to provide rice cakes containing allulose, in which the increase in hardness or decrease in elasticity due to storage is minimized due to delayed aging.

Another example of the present invention is to provide aesthetically excellent rice cakes having a high brightness value and a low yellowness.

The present invention relates to rice cakes comprising grain flour, salt, and saccharides, wherein the saccharides include allulose. The rice cakes have delayed aging, minimized increase in hardness or decrease in elasticity due to storage, high brightness value and low yellowness, so that aesthetically excellent rice cakes can be provided. Accordingly, the present invention relates to a use for delaying aging of rice cakes, a use for preventing or minimizing an increase in hardness or a decrease in elasticity due to storage, or a use for improving the color of rice cakes by using allulose as a sugar included in rice cakes.

One example of the present invention includes grain flour, salt, and sugars, and the sugars relate to rice cakes containing allulose, specifically, 0.1 to 5 parts by weight of salt and 5 to 5 parts by weight based on 100 parts by weight of grain flour. 20 parts by weight of sugars.

The rice cakes according to the present invention have delayed aging, minimized increase in hardness or decrease in elasticity due to storage, and are aesthetically excellent due to high brightness value and low yellowness. Specifically, the rice cakes according to the present invention have a hardness of 60,000 (g) or less after 4 days of storage at room temperature, a hardness increase rate of 200% or less after 4 days of storage compared to the first day of manufacture when stored at room temperature, or a hardness of 39,000 after 3 hours of refrigeration storage Below (g), it has a characteristic in which the increase in hardness due to storage is minimized.

Rice cakes according to the present invention have a decrease in elasticity of 30% or less, a decrease in elasticity after 3 days of storage compared to the first day of manufacture when stored at room temperature of 30% or less, or a decrease in elasticity after 3 hours compared to 1 hour of refrigerated storage of 10% or less, suitable for storage It has the characteristic of minimizing the decrease in elasticity according to the

The rice cakes according to the present invention have a high brightness value and a low yellowness, and are aesthetically excellent, and in detail, the lightness value (L) measured by a color difference meter has a characteristic of 62 to 70.

A further example of the present invention is preparing a dough by mixing grain flour and water; steaming the dough; punching the steamed dough; And it provides a method for producing rice cakes containing allulose comprising the step of producing rice cakes by molding the punched dough.

Hereinafter, the present invention will be described in more detail.

Rice cakes according to the present invention include grain flour as a main ingredient. The amylopectin content of the grain flour is 80 to 100% by weight, 80 to 99% by weight, 80 to 95% by weight, 80 to 90% by weight, 90 to 100% by weight, 90 to 99% by weight, 90 to 95% by weight, 95 to 100% by weight, or 95 to 99% by weight.

The grain flour may be at least one selected from the group consisting of glutinous rice flour, spicy rice flour, brown rice flour, barley flour, mung bean flour, red bean flour, black rice flour, sorghum flour, corn flour, buckwheat flour, and rye flour, but is limited thereto it is not going to be

Rice cakes according to an example of the present invention, based on 100 parts by weight of grain flour, 0.1 to 5 parts by weight, 0.1 to 4 parts by weight, 0.1 to 3 parts by weight, 0.1 to 2 parts by weight, 0.1 to 1 part by weight of salt, 0.5 to 5 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3 parts by weight, 0.5 to 2 parts by weight, 0.5 to 1 part by weight, 1 to 5 parts by weight, 1 to 4 parts by weight, 1 to 3 parts by weight, 1 to 3 parts by weight 2 parts by weight, or 1 to 1.5 parts by weight may be included.

Rice cakes according to the present invention include sugars in addition to grain flour, and the sugars may include allulose. The sugars, based on 100 parts by weight of grain flour, 5 to 20 parts by weight, 5 to 18 parts by weight, 5 to 15 parts by weight, 5 to 13 parts by weight, 5 to 12 parts by weight, 7 to 20 parts by weight, 7 to 18 parts by weight, 7 to 15 parts by weight, 7 to 13 parts by weight, 7 to 12 parts by weight, 10 to 20 parts by weight, 10 to 18 parts by weight, 10 to 15 parts by weight, 10 to 13 parts by weight, or 10 to 12 parts by weight It can be included in parts by weight.

The saccharide may be liquid or powder, and when the saccharide is liquid, the solid content of the saccharide is 50 to 99 Brix, 50 to 90 Brix, 50 to 85 Brix, 50 to 80 Brix, 50 to 75 Brix, and 60 to 75 Brix. 99 Brix, 60 to 90 Brix, 60 to 85 Brix, 60 to 80 Brix, 60 to 75 Brix, 70 to 99 Brix, 70 to 90 Brix, 70 to 85 Brix, 70 to 80 Brix, 70 to 75 Brix, 75 to It may be 99 Brix, 75 to 90 Brix, 75 to 85 Brix, or 75 to 80 Brix, for example, 75 Brix.

The saccharide may include allulose, and the allulose content in the saccharide is 5 to 99.99% by weight, 5 to 99% by weight, 5 to 95% by weight, or 5 to 90% by weight based on 100% by weight of the solid content of the saccharide. %, 5 to 80% by weight, 5 to 70% by weight, 5 to 60% by weight, 5 to 50% by weight, 5 to 40% by weight, 5 to 30% by weight, 5 to 20% by weight, 5 to 18% by weight, 5 to 15% by weight, 7 to 99.99% by weight, 7 to 99% by weight, 7 to 95% by weight, 7 to 90% by weight, 7 to 80% by weight, 7 to 70% by weight, 7 to 60% by weight, 7 to 50 wt%, 7 to 40 wt%, 7 to 30 wt%, 7 to 20 wt%, 7 to 18 wt%, 7 to 15 wt%, 10 to 99.99 wt%, 10 to 99 wt%, 10 to 95 wt% %, 10 to 90% by weight, 10 to 80% by weight, 10 to 70% by weight, 10 to 60% by weight, 10 to 50% by weight, 10 to 40% by weight, 10 to 30% by weight, 10 to 20% by weight, 10 to 18% by weight, 10 to 15% by weight, 13 to 99.99% by weight, 13 to 99% by weight, 13 to 95% by weight, 13 to 90% by weight, 13 to 80% by weight, 13 to 70% by weight, 13 to 60 wt%, 13 to 50 wt%, 13 to 40 wt%, 13 to 30 wt%, 13 to 20 wt%, 13 to 18 wt%, 13 to 15 wt%, 15 to 99.99 wt%, 15 to 99 wt% %, 15 to 95% by weight, 15 to 90% by weight, 15 to 80% by weight, 15 to 70% by weight, 15 to 60% by weight, 15 to 50% by weight, 15 to 40% by weight, 15 to 30% by weight, 15 to 20% by weight, 15 to 18% by weight, 20 to 99.99% by weight, 20 to 99% by weight, 20 to 95% by weight, 20 to 90% by weight, 20 to 80% by weight, 20 to 70% by weight, 20 to 60% by weight, 20 to 50% by weight, 20 to 40 wt%, 20 to 30 wt%, 30 to 99.99 wt%, 30 to 99 wt%, 30 to 95 wt%, 30 to 90 wt%, 30 to 80 wt%, 30 to 70 wt%, 30 to 60 wt% %, 30 to 50% by weight, 30 to 40% by weight, 40 to 99.99% by weight, 40 to 99% by weight, 40 to 95% by weight, 40 to 90% by weight, 40 to 80% by weight, 40 to 70% by weight, 40 to 60% by weight, 40 to 50% by weight, 50 to 99.99% by weight, 50 to 99% by weight, 50 to 95% by weight, 50 to 90% by weight, 50 to 80% by weight, 50 to 70% by weight, 50 to 60 wt%, 60 to 99.99 wt%, 60 to 99 wt%, 60 to 95 wt%, 60 to 90 wt%, 60 to 80 wt%, 60 to 70 wt%, 70 to 99.99 wt%, 70 to 99 wt% %, 70 to 95% by weight, 70 to 90% by weight, 70 to 80% by weight, 80 to 99.99% by weight, 80 to 99% by weight, 80 to 95% by weight, 80 to 90% by weight, 90 to 99.99% by weight, 90 to 99% by weight, 90 to 95% by weight, 95 to 99.99% by weight, 95 to 99% by weight, 96 to 99.99% by weight, 96 to 99% by weight, 97 to 99.99% by weight, 97 to 99% by weight, 98 to 98% by weight It may be 99.99% by weight, 98 to 99% by weight, or 99 to 99.99% by weight, and for example, the sugar is 10 to 20% by weight, 13 to 17% by weight, 15 to 20% by weight allulose based on 100% by weight of solid content. It may include 90 to 99.99% by weight, 90 to 99% by weight, 95 to 99.99% by weight, or 95 to 99% by weight.

Any saccharide containing allulose may be used without limitation, and the saccharide may further include at least one selected from the group consisting of fructose and glucose. For example, the saccharide may be an allulose syrup containing 1 to 50 parts by weight of allulose, 10 to 60 parts by weight of fructose, and 20 to 60 parts by weight of glucose based on 100 parts by weight of saccharide solid content. It may be an allulose syrup containing 10 to 20% by weight of allulose, 20 to 50% by weight of fructose, and 30 to 50% by weight of glucose based on 100% by weight. In addition, in one embodiment of the present invention, rice cakes may further contain sugars such as sugar, fructose, glucose, and oligosaccharides in addition to the sugars containing allulose.

Rice cakes according to an example of the present invention may have delayed aging, for example, aging is delayed even when stored at room temperature for a certain period of time, so that the hardness increase rate (%) or elasticity decrease rate (%) of the rice cakes is low can be characterized.

Specifically, according to (3) and (4) of Test Example 2, the aging of the rice cakes without allulose rapidly increased as the storage time at room temperature increased, the hardness rapidly increased, and the elasticity rapidly decreased. However, it was confirmed that the hardness of the rice cakes containing allulose according to an embodiment of the present invention did not rapidly increase and the elasticity did not rapidly decrease, so that aging was delayed. Accordingly, the allulose may be used to delay aging of rice cakes according to an example of the present invention.

For example, the rice cakes have a hardness of 62,000 (g) or less, 60,000 (g) or less, 55,000 (g) or less, 50,000 (g) or less, 45,000 (g) or less, or 42,000 (g) or less after being stored at room temperature for 4 days after manufacture. g) may be less than or equal to

For example, the rice cakes have a hardness of 43,000 (g) or less, 40,000 (g) or less, 39,000 (g) or less, 38,000 (g) or less, 37,000 (g) or less, 35,000 (g) or less after being stored at room temperature for 3 days after manufacture. ) or less, or 32,000 (g) or less.

For example, when the rice cakes are stored at room temperature after manufacture, the hardness increase rate on the 4th day of storage compared to the 1st day of storage [{(hardness on the 4th day of storage)-(hardness on the 1st day of storage)}÷(hardness on the 1st day of storage)×100] This may be 200% or less, 180% or less, 150% or less, 140% or less, 120% or less, 110% or less, 100% or less, or 90% or less.

For example, when the rice cakes are stored at room temperature after manufacture, the rate of decrease in elasticity on the 4th day of storage compared to the 1st day of storage [{(elasticity on the 1st day of storage) - (elasticity on the 4th day of storage)} ÷ (hardness on the 1st day of storage) × 100] This may be 30% or less, 25% or less, 20% or less, 15% or less, 13% or less, or 10% or less.

For example, when the rice cakes are stored at room temperature after manufacture, the rate of decrease in elasticity on the 3rd day of storage compared to the 1st day of storage [{(elasticity on the 1st day of storage)-(elasticity on the 3rd day of storage)}÷(hardness on the 1st day of storage)×100] This may be 40% or less, 35% or less, 30% or less, 20% or less, 15% or less, or 10% or less.

The "room temperature" is used as a meaning encompassing the temperature at which food, for example, rice cakes are usually stored, and may be, for example, 20 to 30 ° C, 20 to 25 ° C, for example 23 ° C. In addition, the "room temperature" may include humidity conditions, and is used in the sense of encompassing humidity in which food, for example, rice cakes are usually stored, for example, 30 to 60%, 30 to 50%, 35 to Relative humidity may be 60%, 35 to 50%, for example 40%.

Rice cakes according to an example of the present invention may have delayed aging, for example, aging is delayed even when stored at a refrigerated temperature for a certain period of time, so that the hardness increase rate (%) or elasticity decrease rate (%) of the rice cakes is low that can be characterized.

Specifically, according to Test Example 4, the aging of the rice cakes without allulose was rapidly progressed, such as hardness rapidly increasing and elasticity rapidly decreasing as the storage time increased at the refrigeration temperature. It was confirmed that the rice cakes containing allulose according to No. did not rapidly increase in hardness and did not rapidly decrease in elasticity, so that aging was delayed.

For example, the rice cakes may have a hardness of 39,000 (g) or less, 35,000 (g) or less, 33,000 (g) or less, 32,000 (g) or less, or 31,000 (g) or less after storage for 3 hours at a refrigerated temperature after manufacture. .

For example, when the rice cakes are stored at a refrigerated temperature after manufacture, the rate of decrease in elasticity between 1 hour of storage and 3 hours of storage [{(elasticity after 1 hour of storage)-(elasticity after 3 hours of storage)}χ (elasticity after 1 hour of storage )Х100] may be 10% or less, 8% or less, 7% or less, 5% or less, 4% or less, 3% or less, 2% or less, 1% or less, 0.5% or less, 0.3% or less, or 0.1% or less. .

Rice cakes according to an example of the present invention may contain allulose, so that aging may be delayed, and the effect of delaying aging may be more excellent depending on the process in which the allulose is added during the manufacturing process of rice cakes. Specifically, according to (4) of Test Example 1, when allulose was added to the punching process during the rice cake manufacturing process, the rate of decrease in elasticity of the rice cake was lower, and it was found that the aging delay effect was more excellent.

Rice cakes according to an example of the present invention may have a brighter color because the brightness value of rice cakes is high. Specifically, since rice cakes have an aesthetically superior quality value as they have a brighter color, there is a continuing demand for providing rice cakes having a bright brightness value without additional food additives.

Specifically, in Test Example 2-(1), the brightness of the rice cakes according to one example of the present invention was measured using a color difference meter, and as shown in Table 3, the rice cakes according to one example of the present invention were more than conventional rice cakes. With a higher brightness value, it was found that excellent quality rice cakes could be provided without the use of separate food additives. For example, the lightness value (L value) of the rice cakes may be 62 or more, 63 or more, or 64 or more (at this time, the upper limit may be 70 or less, 69 or less, 68 or less, 67 binomial, or 65 or less).

The rice cakes according to an example of the present invention may have a more excellent effect of reducing the yellowness (b value) of the rice cakes by preventing browning according to the step of adding allulose during the production of the rice cakes. Specifically, in the case of rice cakes having a white color such as glutinous rice cake, mochi, white rice cake, songpyeon, and gaepitteok, a separate food product having a color difference value close to white due to a low yellowness (b value) has excellent quality value in terms of aesthetics. There is a continuing demand for providing rice cakes having a color difference value close to white without additives.

Accordingly, in Test Example 1 (2), the yellowness of the rice cakes according to one example of the present invention was measured using a color difference meter, and as shown in Table 3, when allulose was introduced into the punching process during the rice cake manufacturing process It was found that the yellowness of the rice cake was lower, and the browning prevention effect was more excellent. For example, the yellowness (b value) of the rice cakes may be 5.4 or less, 5 or less, or 4.9 or less. This has the property of browning when allulose is heated, and when allulose is added before the steaming process, it is thought that browning of allulose occurs by heating and the yellowness (b value) increases. Accordingly, the allulose may be added after the steaming process of the dough in which grain flour and water are mixed in the preparation of rice cakes according to an example of the present invention. For example, the allulose may be added to the punching process of the rice cakes during the manufacturing process of the rice cakes according to an embodiment of the present invention.

Rice cakes according to an example of the present invention may be at least one selected from the group consisting of white seolgi, songpyeon, honey rice cake, glutinous rice cake, mochi, injeolmi, gaepi rice cake, millet rice cake, songgi rice cake, baepi rice cake, and gochi rice cake, but are limited thereto It is not. In particular, in the case of white rice cakes such as Baekseolgi, glutinous rice cake, and mochi, when allulose is added after the steaming process, the yellowness (b value) is low and the brightness (L value) is high, providing rice cakes with excellent aesthetics. can do.

Rice cakes according to an example of the present invention may further include at least one selected from the group consisting of red beans, soy beans, sesame seeds, beans, mugwort, pumpkins, potatoes, sweet potatoes, chestnuts, surichi, jujubes, and nuts.

Another example of the present invention, preparing a dough by mixing grain flour and water; steaming the dough; punching the steamed dough; and forming a rice cake by molding the punched dough, wherein the rice cake contains allulose. The grain powder, the rice cakes, and the like are as described above.

The allulose may be added after the step of steaming the dough, for example, the allulose may be added in the step of punching. Allulose has a property of browning by heating, so when manufacturing white-colored rice cakes, adding allulose after the steaming process, which is a heating process, can provide rice cakes with better aesthetics. When allulose is added for the purpose, allulose can be added without limiting the process sequence.

The present invention can provide rice cakes with delayed aging, including allulose, in which the rate of hardness increase and/or elasticity decrease during room temperature or refrigeration storage is significantly improved compared to conventional rice cakes. In addition, the present invention can provide rice cakes having excellent aesthetics, including allulose, having a high brightness value and a low yellowness.

Hereinafter, the present invention will be described in more detail by the following examples. However, these examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

Example 1: Preparation of rice cake containing allulose (1)

Sift 1,000g of glutinous rice flour, dissolve 10g of salt and 150g of allulose syrup (75 Brix, allulose solid content 15% by weight) in 100g of water, add it to glutinous rice flour to loosen lumps, and sift to make rice cake Dough was prepared for The finished dough was steamed for 20 minutes.

After punching the steamed rice cake dough for 5 minutes, it was divided into 20 g each and molded into a round shape to prepare rice cakes. The content of each raw material is shown in Table 1, and the content display unit of Table 1 is parts by weight.

Raw material name Example 1 Comparative Example 1 glutinous rice flour 100 100 sugar 0 15 Allulose Syrup 15 0 salt One One water 10 10

Comparative Example 1: Preparation of rice cake containing sugar

It was prepared in substantially the same manner as in Example 1, but allulose syrup was replaced with 150 g of sugar to prepare a dough, and the prepared dough was steamed for 20 minutes.

The steamed rice cake dough was punched for 5 minutes. The prepared rice cake dough was divided into 20 g each and molded into a round shape to prepare rice cakes. The content of each raw material is shown in Table 1.

Example 2: Preparation of rice cake containing allulose (2)

During the rice cake manufacturing process of Example 1, rice cakes were prepared by adding allulose to the punching process without adding allulose before the steaming process.

Specifically, after sifting 1000 g of glutinous rice flour, 10 g of salt was dissolved in 100 g of water, and then added to the glutinous rice flour to loosen lumps and then sieving to prepare a dough. The prepared dough was steamed for 20 minutes.

The steamed rice cake dough was punched for 5 minutes, and 150 g of allulose syrup (allulose purity 15%, 75 Brix) was added during the punching process. The prepared rice cake dough was divided into 20 g each and molded into a round shape to prepare rice cakes. The content of each raw material is shown in Table 1.

Test Example 1: Physical property analysis of allulose-containing rice cake

(1) Moisture content measurement

2 g of the rice cake sample was weighed, and the moisture content was measured using a moisture analyzer (Satoriuns, Germany) by setting the temperature to 105 ° C and the time to automatic mode. The measurement results are shown in Table 2.

division Example 1 Example 2 Comparative Example 1 Moisture content (%) 42.1 42.56 39.945

As can be seen in Table 2, the moisture content was higher when allulose was added in the punching process than in the steaming process. Accordingly, when allulose was added in the punching process, it was found that the effect of delaying aging of rice cakes was more excellent due to excellent water retention.

(2) Color value analysis

The color values of the rice cakes prepared in Examples 1 to 2 and Comparative Example 1 were measured. A color difference meter (CM-3500d, konica Minolta osaka, Japan) was used to measure the L value representing lightness, the a value representing redness, and the b value representing yellowness. At this time, the L value of the standard color plate was 98.07, the a value was 0.63, and the b value was 0.47. 420nm is a wavelength that measures yellowness, and the higher the value, the closer it is to yellow.

In order to confirm the effect of allulose content, the results of measuring the L, a, b, and E values of the rice cakes prepared in Comparative Example 1 and Examples 1 and 2 are shown in Table 3 below. In order to confirm the effect of the difference in the process of adding allulose during the rice cake manufacturing process, measurement of color values of rice cakes prepared in Example 1 in which allulose was added in the steaming process and Example 2 in which allulose was added in the punching process The results are shown in Table 3 below.

Example 1 Example 2 L (brightness) 62.57 64.02 a (redness) -1.92 -1.91 b (yellowness) 5.45 4.82 ΔE*ab 1.55 1.43

As shown in the analysis results of Table 3, the b value was high in the rice cake according to Example 1 in which allulose was added during steaming of rice flour, so that allulose was added to the rice flour steaming process or allulose was added before the steaming process When allulose browns, the color of the rice cake becomes yellow due to the browning reaction of allulose. When allulose is added to the punching process during the rice cake manufacturing process, the color is bright and does not turn yellow, indicating that aesthetically excellent rice cake production is possible. . In addition, the ΔE*ab value is lower in the rice cake according to Example 2 prepared by adding allulose to the punching process, and the rice cake to which allulose is added to the punching process has a lower degree of browning than the rice cake added to the steaming process. It was found that the color was more similar to that of rice cakes with added sugar.

(3) Hardness change of rice cake (aging evaluation)

After storing the rice cakes of Example 1, Example 2 and Comparative Example 1 at 23 ° C temperature and 40% humidity for 1, 2, and 3 days, the hardness was measured by the TPA method under the analysis conditions of Table 4 according to storage The degree of aging was measured. The TPA method is a development of the masticatory movement in the mouth, and it is an experimental method that compresses a resilient sample twice in succession to obtain the result values of physical properties such as Hardness and Springiness. Hardness measurement was repeated 5 times and expressed as an average value.

division Hardness analysis conditions Explanation Test mode TPA Measure the hardness and elasticity of the product with 2 bite sample size diameter 40mm Sample size: 40 mm diameter spherical ovoid speed 2 mm/s The speed at which the probe presses against the sample strain 75% Press the sample until there is a strain of 75% from the initial sample height probe 40mm compression plate type of probe

The hardness of the rice cake was expressed by measuring the force applied during compression, and the degree was expressed as the weight (g) applied per unit area. A high value of hardness through the texture analyzer means that a lot of force is required when pressing the rice cake, and it means that it has a harder texture. The measurement results are shown in Table 5. In Table 5, the hardness increase rate (%) means the hardness increase rate (%) on the third day of storage compared to the first day of storage.

Hardness Day 1 of storage (g) Day 2 of storage (g) Day 3 of storage (g) Hardness increase rate (%) Comparative Example 1 20667.08 31367.17 43446.66 110.22 Example 1 16471.651 18334.196 23756.272 44.22 Example 2 21445.31 23243.24 31095.38 44.99

As can be seen from Table 5, the hardness increase rate of the rice cakes of Examples 1 and 2 was significantly lower than that of the rice cakes of Comparative Example 1, less than 0.5 times, confirming the aging delay effect of the allulose-containing rice cakes.

(4) Elasticity analysis (aging evaluation)

The elasticity of the rice cakes of Examples 1 and 2 was measured after 1 day of storage at 23 ° C. and 40% humidity, and elasticity after 3 days of storage, and the degree of elasticity loss due to storage was measured.

Elasticity was measured by the TPA method under the conditions according to Table 4 as in the hardness measurement method. The elasticity of the rice cake indicates that the deformed rice cake tends to return to its original state after the force is removed, and the low elasticity means that the resilience after chewing is low. It has a crumbly or crunchy texture. The reduction rate of elasticity on the third day compared to the first day of storage was calculated and shown in Table 6. In Table 6, the elasticity decrease rate (%) means the elasticity decrease rate (%) on the third day compared to the first day of storage of the rice cakes of Examples 1 and 2.

Item Elasticity Decrease Rate (%) Example 1 34.81 Example 2 9.068

As can be seen from Table 6, the elasticity reduction rate was lower when allulose was added to the punching process than when allulose was mixed before steaming the rice cake, and when allulose was added to the punching process during the rice cake manufacturing process, aging of the rice cake was found to be more prevented.

Example 3: Preparation of Rice Cakes with Various Allulose Contents

Rice cakes were prepared in the same manner as in Example 2, but some of the allulose was replaced with sugar, and rice cakes were prepared by varying the allulose content.

Specifically, 105 g of sugar (Example 3-1), 75 g of sugar (Example 3-2), or 45 g of sugar (Example 3-3) was added to 1000 g of sieved glutinous rice flour with 10 g of salt and 100 g of water to dissolve the lumps. After giving, the dough was prepared. The prepared dough was steamed for 20 minutes.

The steamed rice cake dough was punched for 5 minutes, and during the punching process, 45 g (Example 3-1), 75 g (Example 3-2), or 105 g (Example 3- 3) was added. The prepared rice cake dough was divided into 20 g each and molded into a round shape to prepare rice cakes. The content of each raw material is shown in Table 7.

Raw material name Example 3-1 Example 3-2 Example 3-3 glutinous rice flour 100 100 100 sugar 10.5 7.5 4.5 Allulose Syrup 4.5 7.5 10.5 salt One One One water 10 10 10

Test Example 2: Analysis of physical properties of rice cakes with various allulose contents

(1) Moisture content analysis

2 g of rice cake samples prepared according to Examples 3-1 to 3-3 were weighed, and the moisture content was measured using a moisture analyzer (Satoriuns, Germany) at a temperature of 105 ° C. and time set to automatic mode. Table 8 shows the measurement results.

division Example 3-1 Example 3-2 Example 3-3 Comparative Example 1 Moisture content (%) 40.03 41.14 41.72 39.945

As can be seen in Table 8, the moisture content of the rice cake to which allulose was added according to Example 3 was higher than that of the rice cake to which sugar was added according to Comparative Example 1, and the higher the allulose content, the higher the moisture content of the rice cake appeared higher. This means that allulose-added rice cakes can provide a softer texture than sugar-added rice cakes, and exhibit high moisture content, which contributes to the delay in aging of rice cakes due to their excellent moisture retention, storage at room temperature, refrigeration, or freezing. It was found that the soft texture could be maintained by minimizing the change in the quality of the rice cake even during the seasoning.

(2) Measurement of the color value of rice cakes

The color values of the rice cakes prepared in Examples 3-1 and 3-3 and Comparative Example 1 were measured. A color difference meter (CM-3500d, konica Minolta osaka, Japan) was used to measure the L value representing lightness, the a value representing redness, and the b value representing yellowness. At this time, the L value of the standard color plate was 98.07, the a value was 0.63, and the b value was 0.47. 420nm is a wavelength that measures yellowness, and the higher the value, the closer it is to yellow.

In order to confirm the effect of the allulose content, the brightness measurement results of the rice cakes prepared in Comparative Example 1, Example 2 and Example 3 are shown in Table 9 below.

division Comparative Example 1 Example 3-1 Example 3-2 Example 3-3 L value (brightness) 61.635 62. 35 63.76 63.995

As shown in the brightness values in Table 9, the L value (brightness) of the rice cakes to which allulose according to Examples 3-1 to 3-3 was applied was higher than that of the rice cakes to which sugar was applied according to Comparative Example 1, This means that rice cakes with allulose added show a brighter color. Allulose-added rice cakes have high brightness, and the brighter and whiter the glutinous rice cakes, the more desirable the quality value.

(3) Change in hardness of rice cake (aging evaluation)

In substantially the same manner as in Test Example 1, after storing the rice cakes of Examples 3-1 to 3-3 and Comparative Example 1 for 1 day, 2 days, 3 days, and 4 days under conditions of 23 ° C temperature and 40% humidity The degree of aging according to storage was measured by measuring the hardness by the TPA method under the analysis conditions of Table 5, and the results are shown in Table 10. In Table 10, the hardness increase rate (%) means the hardness increase rate (%) on the 4th day of storage compared to the 1st day of storage.

Hardness Day 1 of storage (g) Day 2 of storage (g) Day 3 of storage (g) Day 4 of storage (g) Hardness increase rate (%) Comparative Example 1 20667.08 31367.17 43446.66 62852.72 204.12 Example 3-1 22650.77 31489.23 39186.71 54270.97 139.60 Example 3-2 22293.61 29105.83 37887.54 46882.87 110.30 Example 3-3 22812.26 23889.72 37481.88 42470.22 86.17

As can be seen from Table 10, the higher the sugar replacement rate of allulose contained in the rice cake in Comparative Example 1 and Examples 3-1 to 3-3, the higher the storage time, the lower the hardness increase rate and the soft texture is maintained. It was confirmed, and it was found that allulose had an effect of delaying the aging of rice cakes by suppressing hardening of rice cakes by including allulose. In addition, when measuring the moisture content, the high moisture content of the rice cake containing allulose confirmed that allulose has the water retention capacity of the rice cake, and suppresses the re-association of starch chains, which are the main component of the rice cake, so that the softness of the rice cake I was able to retain my appetite. This suppressed the aging of rice cakes that proceeded not only at room temperature storage but also during refrigerated or frozen storage, confirming that the quality could be maintained despite a longer storage period than rice cakes without allulose.

(4) Change in elasticity of rice cake

In substantially the same manner as in Test Example 1, the elasticity of the rice cakes of Examples 3-1 to 3-3 and Comparative Example 1 after storage for 1 day at a temperature of 23 ° C and humidity of 40% and elasticity after storage for 4 days were measured. , the degree of loss of elasticity according to storage was measured. The elasticity reduction rate (%) on the 4th day compared to the 1st day of storage was calculated and shown in Table 11. In Table 11, the elasticity reduction rate (%) means the hardness increase rate (%) on the 4th day of storage compared to the 1st day of storage.

Item Elasticity Decrease Rate (%) Comparative Example 1 33.71 Example 3-1 22.62 Example 3-2 14.79 Example 3-3 12.77

As can be seen in Table 11, the higher the sugar replacement rate with allulose, the lower the elasticity decrease rate, confirming that the initial texture was maintained. was found to have Excellent elasticity means that it has good resilience even after force is applied, and a product with excellent elasticity can feel excellent chewy texture. In general, as a texture preferred in rice cakes, a soft and elastic texture is preferred rather than a hard and elastic texture, and it was confirmed that the texture of the rice cake containing allulose is soft and elastic. In addition, as the aging of most rice cakes progresses, the elasticity decreases due to a hard and brittle texture, whereas the low rate of decrease in elasticity of rice cakes containing allulose means that the initial chewy texture is maintained.

Test Example 3: Analysis of extensibility of rice cakes

The extensibility of the rice cakes of Examples 1 and 2 and the rice cakes of Comparative Example 1 was compared under the following conditions using a texture analyzer (TA-XT2i, Stable microsystems). The results are shown in Table 12.

- Test mode: Return to start (extensibility measurement)

- Sample size: 5 mm in diameter, 7 cm in length (sample size: in the same strand shape as udong noodles)

- Speed: Test speed 5mm/sec (the speed at which the probe presses the sample)

- Distance: 150mm (Extend to 150mm after the probe touches the sample)

- Probe: Kieffer dough & gluten extensibility rig

Comparative Example 1 Example 1 Example 2 Extensibility (mm) 62.66 111.0 105.66

As can be seen in Table 12, the extensibility of the rice cakes, which is the degree of elongation, was significantly higher in the rice cakes to which allulose was applied, indicating that the rice cakes to which allulose was applied were soft and had the effect of enhancing extensibility.

Test Example 4: Changes in physical properties of rice cakes according to refrigeration storage (aging evaluation)

(1) Hardness change measurement

In order to compare the degree of aging according to refrigerated storage of rice cakes, the hardness of the rice cakes of Examples 1 and 2 and the rice cakes of Comparative Example 1 after storage for 1 hour at a refrigeration temperature of 5 ° C. and hardness after 3 hours of storage were measured, The degree of aging according to refrigeration storage was measured. Table 13 shows the measurement results.

Hardness Storage 1 hour (g) Storage 3 hours (g) Comparative Example 1 25772.25 39669.25 Example 1 31151.96 33728.99 Example 2 25192.81 30160.83

As shown in Table 13, as a result of measuring the hardness after 1 hour of refrigeration after manufacturing the rice cake, the hardness of the rice cake to which allulose was applied was low, which indicates that the resistance to hardening due to refrigeration in the case of rice cake to which allulose was applied was means higher

(2) Measurement of change in elasticity

In order to compare the degree of aging according to refrigerated storage of rice cakes, the elasticity of the rice cakes of Examples 1 and 2 after 1 hour of storage at 5 ° C., which is a refrigeration temperature, and the elasticity after 3 hours of storage were measured. measured. Table 14 shows the measurement results.

Hardness 3-hour elasticity reduction rate (%) compared to 1-hour Example 1 6.17 Example 2 0.09

As can be seen in Table 14, as a result of measuring the elasticity after 1 hour of refrigeration after making the rice cake, when allulose was added to the punching process (Example 2) The reduction rate of elasticity was lower, and it was found that aging of rice cakes due to refrigeration storage was further prevented when allulose was added to the punching process during the rice cake manufacturing process.

Claims (19)

Rice cakes containing 0.1 to 5 parts by weight of salt and 5 to 20 parts by weight of sugars based on 100 parts by weight of grain flour,
The rice cakes are manufactured through a dough steaming and punching process,
The saccharide essentially includes allulose, and further includes at least one selected from the group consisting of fructose, glucose, galactose, maltose, lactose, and oligosaccharide,
The allulose is introduced into the punching process,
Rice cakes with a brightness value of 63 to 70, browning due to allulose is prevented, and aging is delayed. The rice cakes according to claim 1, wherein the rice cakes have a hardness of 60,000 (g) or less after 4 days of storage at room temperature. The rice cakes according to claim 1, wherein the rice cakes have a hardness increase rate of 200% or less and a elasticity decrease rate of 30% or less after 4 days of storage compared to the first day of manufacture when stored at room temperature. The rice cakes according to claim 1, wherein the rice cakes have a decrease in elasticity of 30% or less after 3 days of storage compared to the first day of manufacture when stored at room temperature. The rice cakes according to claim 1, wherein the rice cakes have a hardness of 39,000 (g) or less after 3 hours of refrigeration storage. The rice cakes according to claim 1, wherein the elasticity reduction rate of the rice cakes after 3 hours compared to 1 hour of refrigeration storage is 10% or less. delete The rice cakes according to claim 1, wherein the allulose is added after the steaming process of the dough mixed with grain flour and water. delete delete The rice cakes according to claim 1, wherein the rice cakes are at least one selected from the group consisting of white rice cakes, songpyeon, honey rice cakes, glutinous rice cakes, mochi, injeolmi, gaepi rice cakes, millet rice cakes, songgi rice cakes, baepy rice cakes, and gochi rice cakes. The method of claim 1, wherein the grain flour is from the group consisting of glutinous rice flour, spicy rice flour, brown rice flour, barley flour, mung bean flour, red bean flour, red rice flour, sorghum flour, corn flour, buckwheat flour, black rice flour, and rye flour One or more selected rice cakes. The rice cakes according to claim 1, wherein the grain flour has an amylopectin content of 80 to 100%. delete The rice cakes according to claim 1, wherein the saccharide is provided in the form of a mixed sugar containing allulose, fructose and glucose. The rice cakes according to claim 15, wherein the saccharide comprises 1 to 50 parts by weight of allulose, 10 to 60 parts by weight of fructose, and 20 to 60 parts by weight of glucose, based on 100 parts by weight of the saccharide solid content. The rice cakes according to claim 1, further comprising at least one selected from the group consisting of red beans, soybean flour, sesame seeds, beans, mugwort, pumpkins, potatoes, sweet potatoes, chestnuts, surichi, jujubes, and nuts. . Preparing a dough by mixing grain flour and water;
steaming the dough;
punching the steamed dough; and
Forming the punched dough to produce rice cakes,
The rice cakes contain allulose,
The allulose is added in the punching step, the rice cake according to any one of claims 1 to 6, 8, 11 to 13, and 15 to 17 manufacturing method. delete