KR20140054717A - Manufacturing method of reformed rice for nurungji and manufacturing method of nurungji using the same - Google Patents

Abstract

The present invention relates to a manufacturing method of reformed rice for rice crust, and a rice crust manufacturing method using the same which includes the steps of: mixing rice powder and protein powder; obtaining reformed rice by adding moisture to the mixture, and pressurizing and molding the mixture in the shape of a grain of rice with a press molding apparatus; coating the reformed rice by mixing the reformed rice and a starch solution; and drying the rice reformed and coated with the starch solution in an oven. Therefore, the manufactured rice crust has excellent texture, restoring force, and sensory preference.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing rice,

The present invention relates to a method for producing reshaped rice for rice gruel, which has excellent texture, resilience and sensory qualities, and a method for producing rice gruel using the same.

Rice is used as a stock in Asia including Korea, and its quality characteristics are very different depending on the cultivation area, grain shape, content of amylose and characteristics of luxury.

Rice is crushed and used as grains or as flour. Crushed grains are used mainly in the form of rice and porridge, and rice flour is used to make rice cakes, noodles, and confectionery.

Although Korea has made a lot of effort to develop and distribute rice processed food, most of it is used for processed rice such as rice wine, and it is not used for other products.

Nurungji, a traditional food using rice, is one of the most sought-after snacks during the days when there were not many snacks, breads and other snacks like today.

Nurungji is usually made of rice or barley beans placed on the bottom of a rice cooker when they are cooked in conventional rice cookers. Some of them are called rice nurungji, barley rice noodle, bean curd rice depending on the amount.

Nowadays, there are lots of snacks, breads and other snacks, and even when they cook rice, they do not use traditional rice cookers as they used to, but they use electric rice cookers or simple aluminum pots. Demand for seekers is also gradually diminishing. Instead, a variety of snacks, such as nori-ryuji, and fried nori-ryu-fried nori-ryu are being marketed.

Recently, according to the eating habits of busy modern people, Nurungji, a traditional food, has been released as a fast food product that can be poured only on the spot. However, most instant nuongrung products are aimed at quick hydration time, so products that keep the form of rice nuorrhea are rare, and they are escaping the texture of traditional nuongrugi.

Therefore, there is a need for a method of treating rice in order to produce rice cake which not only has a fast hydration time but also maintains the form of rice grain and has excellent texture and sensory preference.

Korean Patent No. 1160652 Korea Patent No. 1067119

It is an object of the present invention to provide a method for producing reshaped rice for rice gruel excellent in texture, restorative power and sensory preference.

Another object of the present invention is to provide a method of manufacturing a rice cake using the reshaped rice for rice cake produced by the above method.

In order to accomplish the above object, the present invention provides a method for producing reshaped rice for rice cake, comprising the steps of: (A) mixing rice flour and protein powder; (B) adding water to the mixture and extruding the mixture into a rice ball shape using an extrusion molding machine to obtain re-formed rice; (C) mixing the reformed rice with the starch solution to coat the re-formed rice; And (D) oven-drying the reshaped rice coated with the starch solution.

In step (A), 1 to 10 parts by weight of the protein powder may be mixed with 100 parts by weight of the rice flour, and the protein content of the protein powder may be 25 to 85%.

In the step (A), the protein powder may be at least one selected from the group consisting of soybean powder, shrimp powder, cucumber powder and beef powder.

20 to 30 parts by weight of water may be added to 100 parts by weight of the mixture in the step (B), and the moisture-added mixture may be added to an extrusion molding machine, and the extrusion molding machine may be heated at a temperature rising rate of 1 to 2 DEG C / Lt; RTI ID = 0.0 > 110 C. < / RTI >

In step (C), the starch solution and the dried remodeled rice may be mixed at a weight ratio of 1: 3 to 8.

In the step (C), the starch solution may be prepared using at least one starch powder selected from the group consisting of corn starch, potato starch and mung bean powder.

In the step (D), the oven drying may be performed at 40 to 70 ° C for 30 minutes to 3 hours.

According to another aspect of the present invention, there is provided a method of manufacturing a rice cake using the reformed rice according to the present invention, comprising the steps of: Pressing the moisture-added remodeling rice; And baking the compressed reshaped rice.

In the step of applying the moisture, 5 to 10 parts by weight of water may be added to 100 parts by weight of the remodeled rice.

The press-molded reshaped rice can be baked at 200 to 300 ° C for 1 to 3 minutes.

According to another aspect of the present invention, there is provided a method for preparing a rice cake using the reformed rice, comprising the steps of: (a) mixing rice flour and protein powder; (b) adding water to the mixture and extruding the mixture into a rice ball shape using an extrusion molding machine to obtain re-formed rice; (c) mixing the reformed rice with the starch solution to coat the re-formed rice; (d) forming a remnant-shaped rice coated with the starch solution in the form of a burnished rice and pressing it; And (e) baking the compressed reshaped rice.

In step (a), 1 to 10 parts by weight of the protein powder may be mixed with 100 parts by weight of the rice flour.

20 to 30 parts by weight of water may be added to 100 parts by weight of the mixture in the step (b).

The step of oven-drying the reformed rice extruded after the step (b) may be added.

In the step (c), the starch solution and the dried reformed rice may be mixed at a weight ratio of 1: 3 to 8.

The remolded rice pressed in step (e) may be baked at 200 to 300 ° C for 1 to 3 minutes.

Since the reshaped rice of the present invention has excellent restorative power, it is quick in hydration time when it is made into the rice cake, so that it can swiftly be poured only in water and keeps the shape of the rice as it is.

In addition, the texture, restorative power and sensory preference are excellent when the reclaimed rice for rice cake of the present invention is made into a rice cake.

FIG. 1 is a flowchart illustrating a method for manufacturing rice reforming rice for rice noodles according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating a method of manufacturing a rice cake using reshaped rice according to an embodiment of the present invention.
3 is a flowchart illustrating a method of manufacturing a rice cake using reshaped rice according to another embodiment of the present invention.
FIG. 4 is a photograph of baked scorched rice after kneading the reconstituted rice grains for scorched rice prepared according to an embodiment of the present invention.
FIG. 5 is a graph showing the water binding capacity of the reclaimed rice of the embodiment of the present invention and the rice cake made of rice of the comparative example.
6 is a SEM photograph of a burned rice made from remodeled rice according to an embodiment of the present invention.
Fig. 7 is a photograph of a rice gruel produced from the rice of the comparative example by SEM. Fig.

The present invention relates to a method for producing reclaimed rice for baking rice having excellent texture and restorative power and excellent in texture, restorative power and sensory preference in the production of baked rice, and a method for producing baked rice using the same.

Hereinafter, the present invention will be described in detail.

As shown in FIG. 1, (A) mixing rice flour and protein powder; (B) adding water to the mixture and extruding the mixture into a rice ball shape using an extrusion molding machine to obtain re-formed rice; (C) mixing the reformed rice with the starch solution to coat the re-formed rice; And (D) oven-drying the reshaped rice coated with the starch solution.

The rice flour used in the present invention can be any ordinary rice flour such as white rice flour, brown rice flour, etc., and may be fresh rice or old rice.

In step (A), protein powder is mixed in an amount of 1 to 10 parts by weight based on 100 parts by weight of rice flour. When the content of the protein powder is less than the lower limit based on the rice flour, the restoring force of the reformed rice may be lowered and the sensory preference such as taste and / or taste may be lowered. If the content exceeds the upper limit, And can absorb and spread a lot of water.

The average particle size of the rice flour used in the present invention is 10 to 20 mu m. If the average particle size of the rice flour is less than the lower limit, the restorative force and texture of the reformed rice may be lowered. If the average particle size of the rice flour is below the lower limit, the restorative force and texture of the reformed rice may be lowered. .

The protein powder preferably has a protein content of 25 to 85%, a moisture content of 4 to 20%, a lipid content of 2 to 22%, a ash content of 5 to 8% and a carbohydrate content of 0 to 50%. Specific examples of the protein powder include at least one selected from the group consisting of soybean powder, shrimp powder, cucumber powder and beef powder, and the contents of protein, moisture, lipid, ash and carbohydrate of the powder are as shown in Table 1 .

division moisture(%) protein(%) Lipid (%) Ashes (%) carbohydrate(%) Soybean powder 4.6 37 20.9 5.2 32.3 Shrimp Powder 17.4 28.5 2.0 5.4 46.7 Crayfish powder 10.6 80.3 3.8 5.3 0 Beef powder 15.2 49.0 8.2 7.4 20.2

The average particle size of soybean powder is 30 to 40 탆, the average particle size of shrimp powder is 60 to 80 탆, the average particle size of crayfish powder is 80 to 100 탆, and the amount of beef The average particle diameter of the powder is preferably 180 to 200 mu m.

Next, in the step (B), water is added to the mixture obtained in the step (A), and the mixture is extruded in the form of rice bran by using an extruder to obtain a reshaped rice. Specifically, in the extrusion molding process using a twin-screw extruder, the water-added mixture is injected and the temperature is raised from 105 ° C to 110 ° C at 60 ° C at a rate of 1 to 2 ° C / sec from the injection port to the discharge port before extrusion, After reaching the set temperature (105 to 110 DEG C) after the gelatinization, the molded product extruded through the extruding hole of the rice grain shape is discharged from the cut portion with the rotary knife to obtain the remodeled rice. At this time, if the temperature and the temperature raising rate are out of the range, the mixture is not luxurious and the desired reshaped rice can not be obtained.

If the content of water is less than the above lower limit value, the mixture may not be smoothened to form a burned rice. If the content of the water exceeds the upper limit, The texture and resilience may be deteriorated.

Next, in step (C), the starch solution and the reformed rice obtained in step (B) are mixed at a weight ratio of 1: 3 to 8, preferably 1: 4 to 5.

Since the moisture content of the reformed rice obtained in the step (C) is as low as 2 to 3%, it can not bind to each other. Therefore, the raw rice is coated with starch liquid to bind the reformed rice of the grain, . Reconstitution of Uncooked Grains When making rice cake with rice, the surface may not be crispy like ordinary rice cake, but the surface may become burnt and stiff.

In addition, the use of the starch solution improves the texture and improves the sensory preference as well as preventing the spreading of the reshaped rice when absorbing moisture.

When the content of the starch solution is less than the lower limit based on the reformed rice, the texture and sensory preference can be lowered.

The starch solution was prepared by mixing the starch powder and water in a ratio of 1: 8 to 10 and stirring the mixture at 80 to 90 ° C for 10 to 15 minutes. Examples of the starch powder include corn starch, potato starch and mung bean powder ≪ / RTI >

Next, in step (D), in order to improve the texture of the reshaped rice coated with the starch solution prepared in step (D) and to increase the sensory preference such as flavor in the preparation of the rice cake, Followed by oven drying at 40 to 50 DEG C for 30 minutes to 3 hours, preferably 1 to 2 hours.

In addition, the present invention provides a method of making a rice cake using the reshaped rice produced as described above, and will be described with reference to FIG.

As shown in FIG. 2, the method for manufacturing the rice cake of the present invention comprises the steps of binding the reformed rice prepared above and adding water thereto; Pressing the moisture-added remodeling rice; And baking the compressed reshaped rice.

First, water is added after the formed reshaped rice is formed into a shape of a burnished rice (for example, Fig. 4). The moisture may be added in an amount of 5 to 10 parts by weight based on 100 parts by weight of the reformed rice. When the content of moisture is less than the lower limit value, the reformed rice coated with the starch solution may not bind to each other and may not form a burned rice shape. If the moisture content is higher than the upper limit value, a large amount of starch solution is dissolved and burned The surface can ride.

Next, the moisture-added remodeled rice can be squeezed by a compactor. The squeeze can be squeezed for 10 to 20 seconds at a pressure sufficient to maintain the shape of the rice balls, e.g., a pressure of 0.2 to 0.5 ton.

Next, the compressed reshaped rice is baked at 200 to 300 DEG C for 1 to 3 minutes and then cooled. If the temperature and / or the time of baking is lower than the lower limit, the baked rice can not be produced. If the temperature and / or the baking time is above the upper limit, the reclaimed rice coated with the starch solution may harden and the texture may be deteriorated.

In addition, the present invention provides a method of manufacturing a rice cake using reshaped rice, which will be described with reference to Fig.

As shown in FIG. 3, the method for preparing the rice cake of the present invention comprises the steps of: (a) mixing rice flour and protein powder; (b) adding water to the mixture and extruding the mixture into a rice ball shape using an extrusion molding machine to obtain re-formed rice; (c) mixing the reformed rice with the starch solution to coat the re-formed rice; (d) forming a remnant-shaped rice coated with the starch solution in the form of a burnished rice and pressing it; And (e) baking the compressed reshaped rice. Further, the step of oven-drying the reformed rice extruded after the step (b) may be added.

The description of each of the above steps is the same as that described in the method of producing the remodeled rice and the method of producing the rice cake.

However, in the step (d) of the present invention, the re-formed rice coated with the starch solution can be directly pressed. This is because if the re-formed rice coated with the starch solution is not dried, .

In addition, when the reformed rice extruded between steps (b) and (C) is oven dried, the reformed rice can be more easily coated with the starch solution and the texture can be improved.

When the ash-shaped rice as described above is used, it is possible to produce a rice cake in which the shape of rice balls is maintained as shown in FIG.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Example  One.

1 part by weight of soybean powder was mixed with 100 parts by weight of rice flour, 20 parts by weight of water was added to 100 parts by weight of the mixed mixture, and the mixture was injected into a biaxial extrusion molding machine. The temperature is raised from 60 DEG C to 108 DEG C at a heating rate to make the mixture gorgeous. When the temperature reached the set temperature, the mixture was extruded through an extruding hole of a rice ball shape and discharged with a rotary knife. The resulting molded product (reconstituted rice) and starch solution were mixed at a weight ratio of 5: And dried to produce reshaped rice.

Example  2.

The same procedure as in Example 1 was carried out except that 3 parts by weight of soybean powder was used to prepare re-shaped rice.

Example  3.

The same procedure as in Example 1 was carried out except that 5 parts by weight of soybean powder was used to prepare re-shaped rice.

Example  4.

The same procedure as in Example 1 was carried out except that 1 part by weight of shrimp powder was used to prepare re-shaped rice.

Example  5.

The same procedure as in Example 1 was carried out except that the shrimp powder was changed to 3 parts by weight to prepare re-shaped rice.

Example  6.

The same procedure as in Example 1 was carried out except that 5 parts by weight of shrimp powder was used to prepare re-shaped rice.

Example  7.

The same procedure as in Example 1 was carried out except that 3 parts by weight of crayfish powder was used to produce re-shaped rice.

Example  8.

The same procedure as in Example 1 was carried out except that 5 parts by weight of corydalena powder was used to produce re-shaped rice.

Example  9.

The same procedure as in Example 1 was carried out except that 7 parts by weight of the crayfish powder was used to produce re-shaped rice.

Example  10.

The same procedure as in Example 1 was carried out except that 1 part by weight of beef powder was used to prepare re-shaped rice.

Example  11.

The same procedure as in Example 1 was carried out except that 3 parts by weight of beef powder was used to prepare re-shaped rice.

Example  12.

The same procedure as in Example 1 was carried out except that 5 parts by weight of beef powder was used to produce re-shaped rice.

Example  13.

The same procedure as in Example 2 was conducted except that the re-formed rice was not dried in an oven.

Comparative Example  One.

The same procedure as in Example 2 was carried out except that soybean powder as a protein powder was not used and remeshing rice was prepared.

Comparative Example  2.

The same procedure as in Example 2 was carried out except that 20 parts by weight of soybean powder was used to produce reshaped rice.

Comparative Example  3.

The same procedure as in Example 2 was carried out except that the reshaped rice was prepared without using the starch solution.

Comparative Example  4.

The same procedure as in Example 2 was carried out except that the mixture of rice flour and soybean powder was molded by an extruder and instead of the reshaped rice obtained,

Comparative Example  5.

The same procedure as in Example 2 was carried out except that a mixture of rice flour and soybean powder was molded by an extruder and instead of the re-formed rice, the mixture was hydrolyzed with steam to prepare rice for rice.

Test Example  One. Of reclaimed rice Heat number  Measurement of moisture content by restoration time

The water content of the reformed rice prepared in Examples and Comparative Example 1 was measured after pouring water at 80 ° C, and the results are shown in Table 2 below.

division Restoration time (min) 0 One 2 3 4 Moisture content
(%) Example 1 2.1 44.2 46.5 47.1 48.6 Example 2 2.3 45.6 47.3 48.2 49.3 Example 3 2.2 47.8 49.5 49.8 52.5 Example 4 2.0 48.9 53.1 58.6 59.7 Example 5 2.4 50.0 55.0 59.6 60.4 Example 6 2.1 52.6 60.9 61.8 65.4 Example 7 2.2 48.1 49.8 50.7 52.8 Example 8 2.0 48.3 52.8 59.0 59.7 Example 9 2.4 49.9 55.1 59.7 61.1 Example 10 2.6 42.8 46.2 47.5 50.4 Example 11 2.3 42.7 48.0 49.0 51.2 Example 12 2.4 43.9 49.9 52.3 55.4 Example 13 2.2 45.4 46.2 48.0 49.0 Comparative Example 1 2.5 40.2 43.1 47.3 49.1 Comparative Example 2 2.7 55.9 65.7 69.8 76.8

As shown in Table 2 above, the reshaped rice produced according to Examples 1 to 13 of the present invention showed a faster water uptake rate as the protein powder content was increased, and the restorative power was improved.

However, in Comparative Example 2, which contained a large amount of protein powder, the amount of water absorption increased sharply and the reshaped rice spread, and the texture was deteriorated.

In addition, it was confirmed that Comparative Example 1 did not have excellent restoring force.

[ Test Example  2 to 5]

In order to test Test Examples 2 to 5, the reshaped rice or rice prepared in Example 2, Example 4, Example 7, Example 11, Comparative Example 1, Comparative Example 3, Comparative Example 4, Shaped, and then added with moisture, compressed at a pressure of 0.2 ton for 10 seconds, and baked at 200 ° C for 1.5 minutes to prepare a rice cake.

In addition, the reshaped rice prepared in Example 13 was formed into a burnished shape, pressed at a pressure of 0.2 ton for 10 seconds, and baked at 200 ° C for 1.5 minutes to prepare a burned rice.

Test Example  2. Nurungji's Heat number  Measurement of moisture content by restoration time

Water content was measured according to the restoration time after pouring 80 ° C water into the burned rice, and it is shown in Table 3 below.

division Restoration time (min) 0 One 2 3 4 Moisture content
(%) Example 2 2.2 42.4 42.9 48.2 50.3 Example 4 2.1 55.4 54.0 52.8 53.5 Example 7 2.3 52.5 50.3 52.4 53.4 Example 11 2.4 41.1 42.6 48.2 50.5 Example 13 2.2 42.1 42.9 48.0 50.4 Comparative Example 1 2.1 36.8 41.2 47.3 48.5 Comparative Example 3 2.3 59.8 63.8 69.9 75.6 Comparative Example 4 2.0 39.8 40.0 42.2 44.7 Comparative Example 5 2.4 40.2 40.6 45.4 48.6

As shown in Table 3, it was confirmed that the rice cake prepared using the reshaped rice prepared according to Examples 2, 4, 7, 11 and 13 of the present invention showed a quick water absorption rate and improved restorative power.

On the other hand, Comparative Examples 1, 4 and 5 were not excellent in restitution force, and in Comparative Example 3, the amount of water absorption increased sharply, and it was confirmed that the texture of rice was spread due to spreading of the rice cake.

Superior resilience can speed up the hydration time so that you can eat the rice gruel quickly and you can feel the sensibility and texture of the raw rice.

Test Example  3. Calorimetry of burned rice

The chromaticity of the rice cake was measured using a colorimeter, and the results are shown in Table 4 below. L is brightness, a is redness, and b is yellow.

division L a b Example 2 50.32 0.94 16.47 Example 4 51.60 0.51 18.47 Example 7 51.45 0.42 17.83 Example 11 50.46 1.40 17.52 Example 13 50.30 0.92 16.49 Comparative Example 1 45.75 1.24 17.22 Comparative Example 3 48.51 1.36 16.02 Comparative Example 4 57.91 0.59 14.18 Comparative Example 5 53.64 0.51 13.47

As shown in Table 4 above, the baked rice produced using the reshaped rice produced according to Examples 2, 4, 7, 11, and 13 of the present invention was overall bright compared to Comparative Examples 1 and 3, Because it is excellent, it is confirmed that it is a good quality nirungji.

The burning rubbers of Comparative Examples 4 and 5 are bright, but the yellowness is not so good to be seen with the naked eye.

Test Example  4. According to the adaptation method Water binding ability  Measure

The water binding capacity of the rice cake using the reshaped rice or rice prepared in Example 2, Comparative Example 4 and Comparative Example 5 was measured and shown in FIG.

As shown in FIG. 5, the water binding capacity of the rice cake prepared in Example 2 was 6.90, the water binding capacity of the rice cake prepared in Comparative Example 4 was 5.89, the water binding capacity of the rice rice prepared in Comparative Example 5 was 6.20 , It was confirmed that the rice cake of Example 2 using reshaped rice had the fastest restoring force.

In Figure 5, the difference in the alphabet between the experimental groups means that there is a significant difference between the experimental groups at p < 0.05 (unpaired student's t-test).

Test Example  5. Sensory Evaluation of Nurungji

Nurungji was boiled in boiling water for 3 minutes and boiled. After 20 years of experience in the food-related field, the panel of 20 experts who had more than 3 years of sensory experience had a sensory test. The 9 point scale method The results are shown in Table 5 below.

- Appearance, taste, flavor, texture and general taste: 1 point = very bad, 9 points = very good.

- Pervasiveness: 1 point = Much spread, 9 points = Almost never spread.

division Exterior flavor incense Texture Spreadability Comprehensive preference Example 2 7.00 7.20 7.40 7.20 7.10 7.00 Example 4 7.00 7.80 7.10 7.00 7.00 7.00 Example 7 7.40 7.50 7.70 7.60 7.50 7.60 Example 11 6.90 7.00 6.80 7.00 7.10 7.80 Example 13 6.99 7.22 7.42 7.18 7.10 7.10 Comparative Example 1 5.60 5.80 5.40 5.60 5.70 5.60 Comparative Example 3 4.70 5.00 5.10 4.80 4.50 4.90 Comparative Example 4 5.10 5.50 5.80 5.20 5.10 5.20 Comparative Example 5 5.30 5.80 5.40 5.70 5.50 5.60

As shown in Table 5 above, the baked rice produced by using the reshaped rice produced according to Examples 2, 4, 7, 11, and 13 of the present invention had appearance, taste, flavor, texture, spreadability, Was superior to the comparative example.

In particular, Comparative Example 2, which did not use the starch solution, was found to exhibit poor overall functionality.

Test Example  6. Nurungji SEM shooting

FIG. 6 is a photograph of a rice gruel prepared using the reshaped rice produced according to Example 2 and coated with gold palladium, and FIG. 7 is a photograph of the rice gruel prepared using the rice prepared according to Comparative Example 4. FIG. It is a picture taken by SEM coated with gold palladium.

As shown in Figs. 6 and 7, the surface of the burned rice prepared using the reshaped rice produced according to Example 2 was rougher than the surface of the burned rice produced using the rice produced in Comparative Example 4 It was confirmed that water absorption rate was higher due to a large number of pores.

Claims (18)

(A) mixing rice flour and protein powder;
(B) adding water to the mixture and extruding the mixture into a rice ball shape using an extrusion molding machine to obtain re-formed rice;
(C) mixing the reformed rice with the starch solution to coat the re-formed rice; And
(D) oven-drying the reshaped rice coated with the starch solution. The method of claim 1, wherein in step (A), 1 to 10 parts by weight of protein powder is mixed with 100 parts by weight of rice flour. [3] The method according to claim 1, wherein the protein content of the protein powder in the step (A) is 25 to 85%. [3] The method according to claim 1, wherein the protein powder in step (A) is at least one selected from the group consisting of soybean powder, shrimp powder, coryza powder and beef powder. The method according to claim 1, wherein 20 to 30 parts by weight of water is added to 100 parts by weight of the mixture in the step (B). The method as claimed in claim 1, wherein the moisture-added mixture in the step (B) is introduced into an extruder, and the extruder is hot-rolled at a temperature rising rate of 1 to 2 ° C / By weight of the rice. [3] The method according to claim 1, wherein the starch solution and the dried reformed rice are mixed at a weight ratio of 1: 3 to 8 in the step (C). The method according to claim 1, wherein in step (C), the starch solution is prepared using at least one starch powder selected from the group consisting of corn starch, potato starch and mung bean powder. . The method according to claim 1, wherein the oven drying in step (D) is performed at 40 to 70 ° C for 30 minutes to 3 hours. 9. A method for producing rice balls, comprising the steps of: forming re-formed rice of a grain prepared according to any one of claims 1 to 9 in the form of a rice cake;
Pressing the moisture-added remodeling rice; And
And baking the compressed remodeled rice. &Lt; RTI ID = 0.0 &gt; 21. &lt; / RTI &gt; The method of claim 10, wherein 5 to 10 parts by weight of water is added to 100 parts by weight of the remodeled rice in the step of applying the moisture. [10] The method according to claim 10, wherein the compressed reformed rice is baked at 200 to 300 DEG C for 1 to 3 minutes. (a) mixing rice flour and protein powder;
(b) adding water to the mixture and extruding the mixture into a rice ball shape using an extrusion molding machine to obtain re-formed rice;
(c) mixing the reformed rice with the starch solution to coat the re-formed rice;
(d) forming a remnant-shaped rice coated with the starch solution in the form of a burnished rice and pressing it; And
and (e) baking the compressed remodeled rice. &lt; Desc / Clms Page number 19 &gt; [14] The method of claim 13, wherein the protein powder is mixed with 1 to 10 parts by weight of 100 parts by weight of the rice flour in the step (a). 14. The method of claim 13, wherein 20 to 30 parts by weight of water is added to 100 parts by weight of the mixture in step (b). [14] The method of claim 13, further comprising oven-drying the reformed rice extruded after the step (b). [14] The method of claim 13, wherein the starch solution and the dried remodeled rice are mixed at a weight ratio of 1: 3 to 8 in the step (c). [14] The method according to claim 13, wherein the reformed rice pressed in step (e) is baked at 200 to 300 DEG C for 1 to 3 minutes.

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