KR102603401B1 - Manufacturing method of rice noodles for diet having effect of suppressing blood sugar rise - Google Patents

Abstract

The present invention relates to a method of manufacturing rice noodles for diet that exhibits the effect of suppressing the rise in blood sugar levels, and more specifically, to a mixture manufacturing step of mixing rice flour, salt, insoluble dietary fiber, additives, starch and sugar alcohol to prepare a mixture, the mixture. A blood sugar suppressant mixing step of mixing a blood sugar suppressant into the mixture prepared through the manufacturing step, a kneading step of preparing dough by mixing purified water with the mixture prepared through the blood sugar suppressant mixing step, and a dough prepared through the kneading step. It consists of a noodle-making step in which the dough is put into a noodle-making machine and extruded to produce noodles, and a maturation step in which the noodles produced through the noodle-making step are aged.
Rice noodles produced through the above process not only have excellent taste and texture, but also suppress blood sugar levels and help with diet.

Description

Method for manufacturing rice noodles for diet that shows the effect of suppressing the rise in blood sugar {MANUFACTURING METHOD OF RICE NOODLES FOR DIET HAVING EFFECT OF SUPPRESSING BLOOD SUGAR RISE}

The present invention relates to a method of manufacturing rice noodles for diet that exhibits the effect of suppressing the rise in blood sugar levels, and more specifically, to a method of manufacturing rice noodles that not only have excellent taste and texture, but also suppress the rise in blood sugar levels and help with dieting.

Recently, due to the westernization of eating habits, rice intake is decreasing and wheat intake is relatively increasing. Most Western foods use wheat flour as the main ingredient. Gluten, contained in wheat flour, is a useful ingredient in forming physical properties and structure in processed wheat flour products, but can cause allergies. In fact, it has been reported that about 3 out of 10 Americans have a gluten sensitivity, and including those at potential risk, more than 80% of the total population suffers from an allergic disease caused by gluten (Hischenhuber C et al. 2006, Moore MM et al. 2006) Celiac disease, well-known as a gluten allergy, is an autoimmune disease caused by gliadin, one of the gluten components in wheat, and causes the small intestine mucosa to rupture due to diarrhea, vomiting, abdominal distension, and abdominal inflammation. It is a disease caused by flattening. Recently, as the consumption of wheat-based foods has increased in Korea, the number of people with gluten allergies is increasing, and there is a need for the development of gluten-free foods using ingredients other than wheat.

Looking at the Glycemic Index (GI), which indicates the speed at which ingested carbohydrates are converted to sugar and absorbed into the body, processed flour foods such as baguettes, donuts, and bagels have a high glycemic index of over 70, which can easily cause obesity ( Brand-Miller J et al. 2002) Obesity presents a combination of risk factors for metabolic diseases such as hyperlipidemia, high blood pressure, and insulin resistance, and has been reported to increase the prevalence of arteriosclerosis and diabetes (Kim KJ et al. 2007). Diabetic patients have high blood sugar levels, so they secrete more insulin and their response to insulin decreases, maintaining a high blood sugar state. In order to suppress the rise in blood sugar, the intake of fiber is recommended. Fiber can prevent a rapid rise in blood sugar by delaying digestion and absorption, and can also prevent rapid secretion of insulin (Kim EH et al., 1996).

Meanwhile, rice noodles are a product with no or very low gluten content and are easier to digest than wheat noodles, so they are in the spotlight as a health food. Rice noodles are produced and distributed as dried noodles. The reason is that deep sleep must be distributed through treatment with alcohol, and alcohol plays a role in fermenting rice noodles during the distribution process, producing a strong odor, causing discomfort to consumers who try to open and consume it, which reduces preference.

In addition, compared to wheat noodles, rice noodles have the advantage of being easy to digest because they do not contain gluten, etc., but because the noodles have a less chewy texture, they have the problem of being ignored by young people who prefer a chewy texture.

Korean Patent Registration No. 10-1358396 (2014.01.27.) Korean Patent Registration No. 10-1461212 (2014.11.06.)

The purpose of the present invention is to provide a method for producing rice noodles for diet that not only has excellent taste and texture, but also has an effect of suppressing blood sugar levels by suppressing blood sugar levels and helping with diet.

The purpose of the present invention is to prepare a mixture by mixing 100 parts by weight of rice flour, 1 to 3 parts by weight of salt, 2 to 5 parts by weight of insoluble dietary fiber, 2 to 3 parts by weight of additives, 5 to 10 parts by weight of starch, and 1 to 5 parts by weight of sugar alcohol. A mixture preparation step for preparing a blood sugar suppressor mixing step of mixing 2 to 3 parts by weight of a blood sugar suppressant with 100 parts by weight of the mixture prepared through the mixture production step, and 100 parts by weight of the mixture prepared through the blood sugar suppressant mixing step. A kneading step of preparing dough by mixing 35 to 55 parts by weight of purified water, a noodle-making step of putting the dough prepared through the kneading step into a noodle-making machine and extruding it to produce noodles, and noodle-making steps 1 to 3 of the noodles produced through the noodle-making step. It consists of a ripening step of low-temperature aging at a temperature of ℃ for 5 to 10 hours, followed by frozen aging at a temperature of -15 to -10℃ for 40 to 50 hours, and the starch is corn starch, waxy corn starch, tapioca starch, and potato. This can be achieved by providing a method of manufacturing rice noodles for diet showing an effect of suppressing the rise in blood sugar, characterized in that it consists of one or more selected from the group consisting of starch and sweet potato starch.

According to a preferred feature of the present invention, the rice powder is made by mixing 50 to 150 parts by weight of Saegoami rice with 100 parts by weight of brown rice.

According to a more preferred feature of the present invention, the blood sugar level inhibitor is composed of at least one selected from the group consisting of indigestible maltodextrin, peanut sprout extract, and bamboo tree extract.

According to a more preferred feature of the present invention, the additive is made of one or more selected from the group consisting of cellulose, emulsified fat, and grapefruit seed extract.

According to an even more preferred feature of the present invention, the sugar alcohol is composed of one or more selected from the group consisting of maltitol, sorbitol, polyglycitol, xylitol, mannitol, palatinitol, and lactitol.

The method for producing rice noodles for diet that shows the effect of suppressing the rise in blood sugar according to the present invention not only has excellent taste and texture, but also has an excellent effect of providing rice noodles that suppress the rise in blood sugar and are helpful for dieting.

Figure 1 is a flowchart showing a method of manufacturing rice noodles for diet showing the effect of suppressing blood sugar rise according to the present invention.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

The method for producing rice noodles for diet showing the effect of suppressing blood sugar rise according to the present invention includes the mixture preparation step (S101) of preparing a mixture by mixing rice flour, salt, insoluble dietary fiber, additives, starch, and sugar alcohol, and the mixture preparation step ( A blood sugar suppressant mixing step (S103) of mixing a blood sugar suppressant with the mixture prepared through S101), a kneading step of preparing dough by mixing purified water with the mixture prepared through the blood sugar suppressant mixing step (S103) (S105) ), a noodle-making step (S107) in which the dough prepared through the kneading step (S105) is put into the noodle-making machine and extruded to produce noodles, and a maturation step (S109) in which the noodles produced through the noodle-making step (S107) are aged. It comes true.

The mixture preparation step (S101) is a step of preparing a mixture by mixing rice flour, salt, insoluble dietary fiber, additives, starch, and sugar alcohol, including 100 parts by weight of rice flour, 1 to 3 parts by weight of salt, and 2 to 5 parts by weight of insoluble dietary fiber. It is preferably made by mixing 2 to 3 parts by weight of additives, 5 to 10 parts by weight of starch, and 1 to 5 parts by weight of sugar alcohol.

In the present invention, wheat flour is not mixed at all and only rice flour is used. When rice flour mixed with wheat flour is used, a large number of pores, which are a characteristic of the wheat flour, are formed during the processing of the rice noodles produced through the noodle making step (S107). This is because the bond between the and gluten chains is impaired, so the rice noodles produced cannot maintain their texture and the structure collapses.

The rice powder is preferably made by mixing 100 parts by weight of brown rice with 50 to 150 parts by weight of new gami rice. The brown rice not only has a high amylose content, but also has a high content of dietary fiber and resistant starch, and has digestive resistance after ingestion. It has a low internal absorption rate, which is advantageous for dieting. When processed into rice noodles, the content of resistant starch can increase as the mixing ratio of brown rice increases, making it very useful as a raw material used in manufacturing rice noodles for diet. When rice noodles are manufactured using rice flour mixed with brown rice and Saegoami rice as described above, when refrigerated at 4°C, the stability of the resistant starch is maintained for a long period of time, thereby suppressing the phenomenon of deterioration in the texture of the rice noodles.

If the content of the Saegoami rice is less than 50 parts by weight, the above effect is insignificant, and if the content of the Saegoami rice exceeds 150 parts by weight, the content of the brown rice is relatively reduced, so the above effect may become insignificant. It is not desirable.

In addition, the insoluble dietary fiber contains 2 to 5 parts by weight, and not only reduces food intake by providing a feeling of fullness, but also provides a dieting effect by absorbing moisture and promoting bowel movements. Psyllium husk is added to red ginseng fiber. Alternatively, it is preferably made by mixing oat husk, and more preferably, it is made by mixing 30 to 50 parts by weight of psyllium husk or oat husk with 100 parts by weight of red ginseng fiber.

The red ginseng fiber is made by extracting the extract from red ginseng, drying the remaining residue, decomposing it using enzymes such as cellulase and hemicellulase, and adding ethanol to precipitate only the dietary fiber. The remaining extract of the red ginseng is extracted. As a residue, it still contains about 20-30% of red ginseng ingredients. Therefore, in the present invention, by powdering and adding this red ginseng fiber, not only can it have a diet effect as a dietary fiber, but it can also have the effect of adding nutrients from red ginseng to rice noodles.

In addition, the psyllium husk or oat husk is known to have a diuretic effect, phlegm removal effect, cough stopping effect, anti-ulcer effect, blood cholesterol lowering effect, inflammation treatment effect, and tissue regeneration effect, and plays a role in providing a diet effect by dietary heart oil. do.

If the content of insoluble dietary fiber consisting of the above ingredients is less than 2 parts by weight, the above effect is minimal, and if the content of the insoluble dietary fiber exceeds 5 parts by weight, the above effect is not significantly improved, but the texture and preference of rice noodles are also reduced. It is undesirable because it degrades.

In addition, the additive contains 2 to 3 parts by weight and may be composed of one or more selected from the group consisting of cellulose, emulsified fat and oil, and grapefruit seed extract, including 100 parts by weight of cellulose, 30 to 50 parts by weight of emulsified fat and 10 parts by weight of grapefruit seed extract. It is preferable that it consists of 20 to 20 parts by weight.

The additives composed of the above ingredients not only provide elasticity to the rice noodle noodles and give them a chewy texture, but also contain grapefruit seed extract, which prevents mold, etc., from developing on the rice noodle noodles and deterioration during the manufacturing process. .

At this time, if the content of the additive is less than 2 parts by weight, the effect is insignificant, and if the content of the additive exceeds 3 parts by weight, the effect is not significantly improved, and the content of rice powder is relatively reduced too much, making the rice noodles. It may reduce preference or texture.

In addition, the starch is made of one or more selected from the group consisting of corn starch, waxy corn starch, tapioca starch, potato starch, and sweet potato starch, and the sugar alcohol is maltitol, sorbitol, polyglycitol, xylitol, mannitol, and palatine. It is preferably made of at least one selected from the group consisting of tol and lactitol.

Starch composed of the above ingredients provides stickiness to rice noodles and provides a chewy texture. If the starch content is less than 5 parts by weight, the above effect is minimal, and if the starch content exceeds 10 parts by weight, the rice noodles may have a chewy texture. As surface properties deteriorate, the tissue may easily collapse.

In addition, the sugar alcohol serves to prevent the rice noodles from drying and cracking. If the sugar alcohol content is less than 1 part by weight, the effect is minimal, and if the sugar alcohol content exceeds 5 parts by weight, the rice noodles The sugar alcohol content of cotton is too high, so the tissue can easily collapse.

The blood sugar level inhibitor mixing step (S103) is a step of imparting a blood sugar level inhibitor effect to rice noodles by mixing the blood sugar level inhibitor with the mixture prepared through the mixture preparation step (S101). Through the mixture preparation step (S101), It is preferable to mix 2 to 3 parts by weight of a blood sugar level inhibitor with 100 parts by weight of the prepared mixture.

The blood sugar level inhibitor is preferably composed of at least one selected from the group consisting of indigestible maltodextrin, peanut sprout extract, and bamboo tree extract.

The indigestible maltodextrin plays a role in suppressing the rise in blood sugar and improving the texture of rice noodles after cooking through α-amylase and α-glucosidase inhibitory activities. It is obtained from corn starch and has a structure that is difficult to digest, so it is absorbed by the digestive enzyme amylase. difficult to decompose. Therefore, rice noodles with indigestible maltodextrin have excellent texture without adding gluten or wheat flour, and can exhibit an effect of suppressing the rise in blood sugar levels by delaying carbohydrate decomposition.

In addition, the peanut sprout extract is manufactured by germinating peanuts under certain culture conditions and extracting peanut sprouts harvested at an edible level of 4 to 7 days with water or alcohol (including water and alcohol mixture), through the above process. This is because the manufactured peanut sprout extract produces a large amount of resveratrol, a functional ingredient. Resveratrol is a phytoalexin secreted when plants are stressed and is known to have anticancer and powerful antioxidant properties. , plays a role in suppressing the rise in blood sugar levels and lowering serum cholesterol. In addition, it has antiviral, neuroprotective, anti-inflammatory, anti-aging and prolonging lifespan. It shows the effect of ordering, etc.

In addition, the above-mentioned bamboo tree extract is prepared by extracting the bamboo tree with water or alcohol (including a mixture of water and alcohol), and the extraction method can be used without particular limitation as long as it is widely known in the technical field to which the present invention pertains. The extract produced from the Chinese axil tree plays a role in lowering blood sugar levels. At this time, the Cedrela sinensis refers to the leaves or shoots of the Cedrela sinensis A Juss tree. Cedrela sinensis A Juss is a deciduous tree of the Neem family that is native to Asia. When the Cedrela sinensis shoots sprout in early spring, they are red. It is a wild vegetable with a harmonious taste, aroma, and color. Boiled and seasoned bamboo shoots are a food that stimulates the taste of spring. The leaves are used for treating enteritis and dysentery, the fruits are used for joint pain, and the root bark is used medicinally for anemia and prawns. do.

If the content of the blood sugar suppressant consisting of the above ingredients is less than 2 parts by weight, the effect of suppressing the blood sugar rise is minimal, and if the content of the blood sugar suppressant exceeds 3 parts by weight, the effect is not significantly improved and the preference of rice noodles is decreased. This is undesirable because it deteriorates too much.

The kneading step (S105) is a step of preparing dough by mixing 35 to 55 parts by weight of purified water with 100 parts by weight of the mixture prepared through the blood sugar level inhibitor mixing step (S103). The content of purified water in the kneading step (S105) If it is less than 35 parts by weight, the stickiness of the dough is too low, the efficiency of the noodle making step may be reduced, and the texture of the produced rice noodles may be excessively deteriorated, and if the content of purified water exceeds 55 parts by weight, the dough will become too thin. A problem arises in which noodles cannot be manufactured through the noodle making step (S107).

The noodle-making step (S107) is a step of manufacturing noodles by inserting the dough prepared through the kneading step (S105) into the noodle-making machine and extruding it. The dough prepared through the kneading step (S105) is inputted into the noodle-making machine and extruded. It consists of a process of manufacturing noodles, which consists of putting the dough prepared through the kneading step (S105) into a noodle making machine and extruding it at a constant pressure.

At this time, the extrusion conditions of the noodle making machine are not particularly limited, and the extrusion conditions used in a typical rice noodle manufacturing method can be applied.

The maturation step (S109) is a step of maturing the noodles manufactured through the noodle-making step (S107). The noodles manufactured through the noodle-making step (S107) are aged at a low temperature of 1 to 3° C. for 5 to 10 hours. After this, it is preferable to freeze-ripen it at a temperature of -15 to -10°C for 40 to 50 hours.

When the low-temperature-aged noodles go through the process of freeze-ripening as described above, the large water molecules present inside the noodles manufactured through the noodle making step (S107) change into small water molecules and spread evenly throughout the interior of the noodles. Noodles with a soft texture are produced, and large water molecules are split and pushed out of the noodles, forming a moisture film between the noodles that are attached to each other. When thawed, they act as an oil film on each other, helping to separate them. This can have the effect of facilitating the separation of the attached surfaces.

At this time, if the temperature of freeze-ripening performed in the ripening step (S109) is less than -15°C or the time of freeze-ripening is less than 40 hours, the above effect is minimal, and if the temperature of freeze-ripening exceeds -10°C or the ripening time is less than 40 hours, the effect is minimal. If the time exceeds 50 hours, it is not desirable because the maturing of the noodles does not proceed properly.

Hereinafter, the method for producing rice noodles for diet showing the effect of suppressing blood sugar rise according to the present invention and the physical properties of the rice noodles produced by the method will be described by way of examples.

<Manufacturing Example 1> Preparation of rice flour for rice noodles

Rice flour for rice noodles was prepared by mixing 100 parts by weight of Saegoami rice with 100 parts by weight of brown rice.

<Preparation Example 2> Preparation of insoluble dietary fiber

Insoluble dietary fiber was prepared by mixing 40 parts by weight of psyllium husk with 100 parts by weight of red ginseng fiber and powdering it.

<Preparation Example 3> Preparation of peanut sprout extract

Peanut sprout extract was prepared by mixing 1000 parts by weight of water with 100 parts by weight of peanut sprouts harvested on the 6th day after germination and heating at 95°C for 1 hour.

<Preparation Example 4> Preparation of Chamjuk tree extract

Peanut sprout extract was prepared by mixing 100 parts by weight of Chamjuk tree (a 1:1 ratio of shoots and leaves) with 1,000 parts by weight of water and heating at 95°C for 1 hour.

<Preparation Example 5> Preparation of blood sugar level inhibitor

A blood sugar level inhibitor was prepared by mixing 100 parts by weight of indigestible maltodextrin with 50 parts by weight of the peanut sprout extract prepared in Preparation Example 3 and 50 parts by weight of the bamboo tree extract prepared in Preparation Example 4.

<Example 1>

100 parts by weight of rice flour prepared through Preparation Example 1, 2 parts by weight of salt, 3.5 parts by weight of insoluble dietary fiber prepared through Preparation Example 2, additives (100 parts by weight of cellulose, 40 parts by weight of emulsified fat, and 15 parts by weight of grapefruit seed extract) A mixture was prepared by mixing 2.5 parts by weight of starch (corn starch), 8 parts by weight of sugar alcohol (sorbitol), and 100 parts by weight of the prepared mixture was added to the blood sugar level inhibitor prepared through Preparation Example 5. 2.5 parts by weight were mixed, and 100 parts by weight of the mixture containing the blood sugar inhibitor was added to 45 parts by weight of purified water into a kneader to prepare dough. The prepared dough was put into a noodle making machine to make noodles, and the prepared noodles were kept at 2°C. Dietary rice noodles showing an effect of suppressing blood sugar levels were prepared by low-temperature aging for 8 hours and then freezing-aging for 45 hours at -12.5°C.

<Example 2>

The same procedure as in Example 1 was carried out, but by mixing 2 parts by weight of the blood sugar level inhibitor prepared in Preparation Example 5, diet rice noodles showing the effect of suppressing the level of blood sugar level were prepared.

<Example 3>

The same procedure as in Example 1 was carried out, but 3 parts by weight of the blood sugar level inhibitor prepared in Preparation Example 5 was mixed to prepare diet rice noodles showing the effect of suppressing the level of blood sugar levels.

<Comparative Example 1>

A mixture was prepared by mixing 100 parts by weight of brown rice flour with 2 parts by weight of salt, 100 parts by weight of the prepared mixture and 40 parts by weight of purified water were put into a kneading machine to prepare dough, and the prepared dough was put into a noodle making machine to make noodles. Rice noodles were prepared by low-temperature aging the prepared noodles at a temperature of 2°C for 8 hours.

<Comparative Example 2>

Proceeding in the same manner as in Example 1, rice noodles were prepared by mixing 0.1 part by weight of the blood sugar level inhibitor prepared in Preparation Example 5.

<Comparative Example 3>

Proceeding in the same manner as in Example 1, rice noodles were prepared by mixing 5 parts by weight of the blood sugar level inhibitor prepared in Preparation Example 5.

The taste, aroma, texture, and overall preference of the rice noodles prepared through Examples 1 to 3 and Comparative Examples 1 to 3 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of rice noodles were evaluated by boiling the prepared rice noodles in boiling water for 4 minutes and then surveying 50 test subjects using a 5-point scale, and then expressing the average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the rice noodles prepared through Examples 1 to 3 of the present invention are superior to general rice noodles such as Comparative Example 1 in taste, aroma, texture, and overall preference.

On the other hand, it can be seen that Comparative Example 3, which had an excessively high content of a blood sugar inhibitor, had a lower overall preference than Comparative Example 1, which was a general rice noodle.

In addition, the effect of suppressing the rise in blood sugar level of the rice noodles prepared through Examples 1 to 3 and Comparative Examples 1 to 3 was measured and shown in Table 2 below.

{However, the effect of suppressing blood sugar levels is confirmed by boiling the prepared rice noodles in boiling water for 4 minutes and then ingesting 100g each to 30 test subjects (the rice noodles prepared in each example were distributed to 5 people in an empty stomach after fasting for 12 hours). Afterwards, blood was collected 30 minutes, 60 minutes, 90 minutes, and 120 minutes after ingestion, blood sugar levels were measured, and a method of expressing the average value was used.}

<Table 2>

As shown in Table 2 above, it can be seen that the rice noodles prepared through Examples 1 to 3 of the present invention have an excellent effect in suppressing the rise in blood sugar levels.

On the other hand, in the case of the rice noodles prepared through Comparative Example 3, even though the blood sugar inhibitor was used in excessive amounts to the extent of excessively lowering the overall preference of the rice noodles, compared to the rice noodles prepared through Examples 1 to 3, the effect of suppressing the blood sugar rise was not found. It can be seen that there is no significant increase.

Therefore, the method for producing rice noodles for diet that exhibits the effect of suppressing blood sugar rise according to the present invention provides rice noodles that not only have excellent taste and texture, but also suppress blood sugar rise and help with diet.

S101 ; Mixture manufacturing steps
S103 ; Blood sugar level inhibitor mixing stage
S105 ; Kneading stage
S107 ; Noodle making stage
S109 ; Ripening stage

Claims (5)

Preparing a mixture by mixing 100 parts by weight of rice flour, 1 to 3 parts by weight of salt, 2 to 5 parts by weight of insoluble dietary fiber, 2 to 3 parts by weight of additives, 5 to 10 parts by weight of starch, and 1 to 5 parts by weight of sugar alcohol. step;
A blood sugar level inhibitor mixing step of mixing 2 to 3 parts by weight of a blood sugar level inhibitor with 100 parts by weight of the mixture prepared through the mixture preparation step;
A kneading step of preparing dough by mixing 35 to 55 parts by weight of purified water with 100 parts by weight of the mixture prepared through the blood sugar level inhibitor mixing step;
A noodle-making step of producing noodles by putting the dough prepared through the kneading step into a noodle-making machine and extruding it; and
It consists of a maturing step in which the noodles produced through the noodle making step are aged at a low temperature at a temperature of 1 to 3°C for 5 to 10 hours, and then frozen and aged at a temperature of -15 to -10°C for 40 to 50 hours,
The starch consists of one or more selected from the group consisting of corn starch, waxy corn starch, tapioca starch, potato starch, and sweet potato starch,
The blood sugar rise inhibitor is prepared by mixing 100 parts by weight of indigestible maltodextrin with 50 parts by weight of peanut sprout extract and 50 parts by weight of bamboo tree extract,
The peanut sprout extract was prepared by mixing 1000 parts by weight of water with 100 parts by weight of peanut sprouts and heating at a temperature of 95°C for 1 hour,
The Chamjuk tree extract is prepared by mixing 1000 parts by weight of water with 100 parts by weight of a mixture of equal parts by weight of shoots and leaves of the Chamjuk tree and heating at a temperature of 95° C. for 1 hour.
Method for manufacturing rice noodles for diet that shows the effect of suppressing blood sugar rise
In claim 1,
A method of producing rice noodles for diet showing the effect of suppressing the rise in blood sugar, characterized in that the rice powder is made by mixing 50 to 150 parts by weight of Saegoami rice with 100 parts by weight of brown rice.
delete In claim 1,
A method of producing rice noodles for diet showing the effect of suppressing the rise in blood sugar, characterized in that the additive is made of one or more selected from the group consisting of cellulose, emulsified fat and grapefruit seed extract.
In claim 1,
A method of producing rice noodles for diet showing an effect of suppressing the rise in blood sugar, characterized in that the sugar alcohol consists of one or more selected from the group consisting of maltitol, sorbitol, polyglycitol, xylitol, mannitol, palatinitol and lactitol.