KR20160092311A - Functional Stick Rice Cake (Garetteok) with Supplemented Dietary Fiber and Preparing Method of the Same - Google Patents

Abstract

The present invention provides a composition for preparing dietary fiber-reinforced functional rod shaped rice cake (garaetteok) and a method for preparing the rod shaped rice cake using the composition. A method for preparing dietary fiber-reinforced functional rod shaped rice cake according to the present invention comprises: a step (a) of mixing 40 to 50 parts by weight of water with 100 parts by weight of rice flour, and leaving the mixture alone at room temperature for 12 to 36 hours; a step (b) of adding 5 to 15 parts by weight of stabilized rice bran (SRB) and 5 to 15 parts by weight of cross-linked resistant rice starch (RS4) to 100 parts by weight of the rice flour that has been left alone; a step (c) of adjusting the water content such that a water content of the mixture of the rice flour, the stabilized rice bran, and the resistant rice starch becomes 43 to 47%; and a step (d) of steaming a resulting product of the step (c) to form the steamed product into rod shaped rice cake. The rod shaped rice cake prepared using the composition for preparing dietary fiber-reinforced functional rod shaped rice cake according to the present invention has excellent taste and exhibits a high content extent of dietary fibers that is similar to that of unpolished rice as rod shaped rice cake is prepared using a rice flour mix in which stabilized rice bran and resistant rice starch are added to rice flour. A method for preparing dietary fiber-reinforced functional rod shaped rice cake according to the present invention is capable of overcoming demerits of texture and taste exhibited when preparing the rod shaped rice cake by producing rice flour using unpolished rice. The rod shaped rice cake prepared by the method for preparing dietary fiber-reinforced functional rod shaped rice cake according to the present invention maintains elastic and chewy textures possessed by conventional rod shaped rice cake, comprises nutritive components of the unpolished rice such as dietary fibers and others, and exhibits high appealability and quality for storage.

Description

Technical Field [0001] The present invention relates to a dietary fiber-reinforced functional rice cake and a method for producing the same,

The present invention relates to a dietary fiber-reinforced functionalized rice cake and a process for producing the same.

Korean traditional rice cake has been eaten since long ago by Korean traditional rice cake, and it is used especially to make rice cake soup and rice cake. The rice cake is made of white rice flour, washed with rice, soaked in water, then drained, used wet rice flour made with a roll mill, steamed with steam, put in a device such as an extruder, It is drawn in a round tube shape. That is, the rice cake is made of wet rice flour, the starch is gorgeous, and the structure of the rice cake is formed through dental process, and the structure is densely packed.

Recently, consumers prefer foods containing safe and functional foods, and brown rice is recommended to eat brown rice itself because it contains functional substances in addition to proteins, minerals, vitamins, and dietary fiber and unsaturated fatty acids rather than white rice. Not only when rice was cooked with brown rice, but also when rice cake was made, the texture of rice cake was bad and the quality was deteriorated, so that the production of brown rice cake using brown rice was hardly achieved.

In recent years, the consumption of rice has decreased not only because of dietary changes but also because the dietary fiber content of the people has decreased, and the incidence of various lifestyle diseases has increased. Especially, the increase rate of colorectal cancer has been rapidly increased. -30 g is recommended, but it is difficult to consume. It is thought that it is very meaningful to strengthen the dietary fiber and to obtain the functional and nutritive effect such as brown rice when making the rice cake because the sales amount is increased by diversifying the rice tteokbok with rice cake soup while promoting the globalization of Korean food .

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors have sought to produce a functionalized malt rice cake with enhanced dietary fiber and nutritional superiority. As a result, the inventors of the present invention have completed the present invention by confirming that the rice gruel prepared by using the rice flour mix containing the stabilized rice bran and the resistant starch in the rice flour exhibits a higher dietary fiber content than the brown rice and has a good texture.

Accordingly, it is an object of the present invention to provide a composition for preparing a dietary fiber-fortified functionalized malt rice cake.

Another object of the present invention is to provide a method for producing dietary fiber-reinforced functional rice cakes.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention and claims.

According to one aspect of the present invention, the present invention provides a method for producing a dietary fiber comprising 5-15 parts by weight of stabilized rice bran (SRB) and 5-15 parts by weight of resistant rice starch (RS4) relative to 100 parts by weight of rice flour To provide a composition for making a fortified functional malt rice cake.

As a result, the inventors of the present invention have attempted to produce a functional malt rice cake with enhanced dietary fiber and nutritional superiority. As a result, the rice gruel prepared by using the rice flour mix with the stabilized rice bran and the resistant starch added to the rice flour showed a higher dietary fiber content than the brown rice And that it has a good texture.

When rice flour is manufactured by using brown rice, it is difficult to use it as rice cake soup or rice cake soup because there is a disadvantage that rice cake does not melt and does not show good texture. In the present invention, stabilized rice bran and resistant starch were mixed with rice flour to prepare a rice glaze rice cake to maintain the crisp and crisp texture of the rice glaze rice cake and to contain nutritional components of brown rice.

As shown in the following examples, the content of dietary fiber was significantly increased in rice glaze prepared by mixing stabilized rice bran and resistant starch in rice flour compared with rice glaze prepared using white rice flour, and rice flour The content of dietary fiber was higher than that of gan -

According to one embodiment of the present invention, 5-15 parts by weight of stabilized rice bran (SRB) and resistant rice starch (RS4) are added to 100 parts by weight of rice flour in order to prepare the dietary fiber- By weight of a rice flour mix.

According to another embodiment of the present invention, a rice flour mix comprising 6-8 parts by weight of stabilized rice bran and 6-8 parts by weight of a resistant starch is used for 100 parts by weight of rice flour for preparing the dietary fiber-reinforced functional rice cake of the present invention.

According to a specific embodiment of the present invention, a rice flour mix comprising 7.5 parts by weight of stabilized rice bran and 7.5 parts by weight of a resistant starch is used for 100 parts by weight of rice flour for preparing the dietary fiber-reinforced functional rice cake of the present invention.

According to the present invention, the moisture content of the rice flour mix used in preparing the dietary fiber-reinforced functional rice cake of the present invention is preferably 42-48%, more preferably 43-47%, even more preferably 44-46 %, And most preferably 45%.

According to a preferred embodiment of the present invention, the rice flour used in the present invention is rice flour which has been soaked for 3-15 hours, dried and then milled, more preferably for 6-12 hours, Preferably for 8-12 hours, then dried at a low temperature and then milled.

Preferably, when the rice and the rice flour used in the present invention are subjected to low-temperature drying, the temperature is 10-39 ° C, more preferably 15-37 ° C, even more preferably 15-35 ° C, and most preferably 18 -30 ° C.

According to one embodiment of the present invention, the moisture content of the rice flour used in the present invention is 5-20%, more preferably 7-18%, even more preferably 9-16%, and most preferably 11 -13%. For example, the moisture content of rice flour can be measured using a moisture meter (Precisa 310M, Switzerland).

According to one embodiment of the present invention, the rice flour used in the present invention is a rice flour having a particle size passed through a 40-200 mesh sieve.

The rice flour used in the present invention is preferably a white rice flour, more preferably a combination of 70% rice white rice flour and 30% brown rice flour.

According to one embodiment of the present invention, the stabilized rice bran used in the present invention is obtained by heat-treating rice bran, from which rice husk has been removed, cooling, pulverizing it, and passing it through a 50-150 mesh sieve. According to the present invention, the heat treatment is carried out at 110-130 ° C for 5-20 minutes.

According to one embodiment of the present invention, the crosslinked rice resistant starch used in the present invention is obtained by annealing and cross-linking rice starch separated from rice.

Specifically, crosslinked rice resistant starch is prepared by a method comprising the steps of:

(a) annealing the rice starch at 40-70 DEG C for 5-24 hours;

(b) 5-20% by weight of sodium sulfate is added to the annealed starch in step (a), 10-20% by weight of a crosslinking agent is added thereto, and the pH is adjusted to 10.5-11.5 with 1N NaOH. Lt; / RTI >

(c) neutralizing the result of step (b) with HCl, washing with water 4 to 8 times, drying, and then pulverizing.

According to another aspect of the present invention, the present invention provides a method for producing a dietary fiber-reinforced functional malt rice cake comprising the steps of:

(a) mixing 40-50 parts by weight of water with respect to 100 parts by weight of the rice flour, and then allowing the mixture to stand at room temperature for 12 to 36 hours;

(b) adding 5-15 parts by weight of stabilized rice bran (SRB) and 5-15 parts by weight of cross-linked resistant rice starch (RS4) to 100 parts by weight of the resting rice flour ;

(c) adjusting the moisture content of the rice flour, the stabilized rice bran and the resistant starch mixture to 43-47%; And

(d) Steaming the result of step (c) and shaping the resultant into a gruel.

Since the method of the present invention uses a composition for preparing a fiber-reinforced functional carbohydrate rice cake as described above, the description common to both is omitted in order to avoid the excessive complexity of the present specification.

The features and advantages of the present invention are summarized as follows:

(I) The present invention provides a composition for preparing a dietary fiber-reinforced functional carbohydrate cake, and a method for manufacturing a goma cake using the same.

(Ii) The rice gruel of the present invention is produced by using a rice flour mix containing rice bran and stabilized starch added to rice flour, which shows higher dietary fiber content than brown rice and has a good texture.

(Iii) The present invention can overcome the disadvantages of the texture and texture that appear when rice flour is manufactured by using brown rice, and the rice gruel of the present invention can be used as a raw material of rice gruel such as dietary fiber It contains nutritional components of brown rice and exhibits high sensibility and shelf life.

FIG. 1 is a photograph showing the appearance and color of a stabilized rice bran, a cross-linked resistance starch, and a rice cake prepared by varying the moisture content.
Figs. 2 and 3 show stabilized rice bran, resistant starch and moisture content of the rice glaze obtained through SEM.
Fig. 4 is a schematic view showing a process for producing a dietary fiber-reinforced functional rice cake with added stabilized rice bran and resistant starch.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Example: Preparation of rice cake reinforced with dietary fiber

It is difficult to use rice cake as rice cake soup or rice cake soup rice cake because rice cake does not have good texture and does not have good texture when rice flour is made with brown rice. So to improve quality deterioration and make dietary fiber, .

About 8% of rice bran (rice bran and rice husk) is removed during the process of turning brown rice into white rice, and rice bran except for rice husk is about 5-6%. Therefore, the addition of 5-6% rice bran to rice flour makes it possible to replenish nutrients such as brown rice except for unsaturated fats, and to suppress the quality deterioration such as texture and storage stability of rice cake due to unsaturated fats. In addition, when cross-linked resistant starch (RS4), which has high dietary fiber content, was added to rice starch, the structure of rice starch gel was improved and the gel structure of starch was improved Rice bran, and rice starch were added to produce rice gruel, and the ingredients such as brown rice cake, brown rice, and rice gruel which contain more than 5% dietary fiber were prepared and compared.

Stabilized rice bran production

Rice bran was obtained from the process of organic brown rice, and rice bran passed through the sieve was sieved using a sieve, thinly sliced into a pan to a thickness of 1 cm or less, and then heat treated in an oven controlled at 120 ° C for 10 minutes It was immediately left in the freezer for 20 minutes to cool rapidly. It was ground with a grinder and passed through a mesh of ≤150 μm (submicrometer) to obtain stabilized rice bran.

Dietary fiber content of stabilized rice bran was 47.53 ± 0.03% and dietary fiber content of crosslinked starch was 54.70 ± 0.08%. Dietary fiber contents of brown rice and white rice flour were 4.78 ± 0.02 and 1.13 ± 0.04%, respectively. In other words, even if the rice flour is made from brown rice flour, the dietary fiber content does not exceed 5%, so it can not be said that the dietary fiber reinforced rice cake can be used. Also, it gives a rough feeling of releasing without showing the texture of the rice cake. Was low.

Manufacture of rice flour mix

Rice flour is prepared by washing organic rice white, soaking it for 6 hours, removing water and milling, or by the method disclosed in Korean Patent No. 10-0742572 as follows.

Specifically, the rice flour is prepared by the following procedure:

After washing with water, rice is soaked in water for 8-12 hours at room temperature. It is sown in the sieve, and the water is removed for about 1 hour. The rice is spread thinly and dried in a well-ventilated place. It is also possible to dry at a temperature below room temperature using a low temperature drier. Dried rice is milled into mills and rice flour is prepared using 45-160 mesh sieve. Rice can be used irrespective of the content of amylose, and it can be processed not only by the finished grains but also by the grains which are obtained incidentally when ripening. It is a general sieve to remove the outer part of the shell and the embryo which are formed in the process, and it is washed with water, then soaked for 8-12 hours and made into powder in the same way.

Water is added to the rice flour prepared by the above method, and the rice flour is damped for one day to be moistened. Water content (12%) of rice flour was measured. Water was added so that the moisture content was 42-48% in the amount of rice flour. The mixture was mixed and put in a plastic bag.

Rice flour mixes were prepared by adding stabilized rice bran (SRB) and cross-linked resistant rice starch (RS4) to water-absorbing rice flour to prepare rice flour mix. Respectively.

Cross-linked resistant rice starch (RS4) is prepared by the following method:

(a) rice starch separation

In order to separate rice starch, white rice was washed with water, and water was removed. Then, 0.2% NaOH solution was added for 1 hour. Then, the rice was ground with a grinder and passed through 100 mesh and 270 mesh sieves in order. The precipitated starch was collected by centrifugation at 3,000 rpm for 10 minutes using a separator, and centrifuged by washing with an alkaline solution (0.2% NaOH solution) until no yellow color appeared in the starch layer. The precipitated starch was collected, the distilled water was added thereto, the pH was adjusted to 6.8 with 1N HCl solution, the mixture was washed with distilled water, centrifuged, and the precipitated starch was collected and air dried at room temperature.

(b) Preparation of cross-linking resistant starch

100 g of starch and 100 mL of distilled water were placed in a sterilized bottle with a screw cap and annealed at a rate of 80 rpm in a constant temperature water bath at 50 ° C for 12 hours. The beads were transferred to a beaker, mixed with anhydrous Na ₂ SO ₄ at 10% based on the starch, mixed with sodium methaphosphate (99%) and sodium polyphosphate (1%) at a ratio of 12% based on the weight of the starch, NaOH was added until the pH of the starch solution reached 11.5, and the beaker was placed in a constant temperature water bath at 45 ° C for 3 hours while stirring. After the reaction was completed, 1N HCl was added thereto to adjust the pH to 6.5-6.8. The mixture was centrifuged, washed with distilled water 4-6 times to remove the remaining salt, and the precipitated crosslinked starch was dried by air drying at room temperature and pulverized with a mixer After passing through a 100 mesh sieve, it was used as a resistant starch.

Experimental Design

The water content of the rice flour mix (42, 45%), the resistance starch (0, 7.5, 15%), and the moisture content of the rice flour mix , 48%) were expressed as percentages based on the rice flour mix, and the ratios of the varieties were determined by the central synthesis method with three ranks as shown in Table 1.

Experimental design by reaction surface analysis method Experimental group Variable (%) X1 (stabilized rice bran) X2 (cross-linking resistant starch) X3 (moisture content of rice flour mix) One -1 (0) -1 (0) -1 (42) 2 +1 (15) -1 (0) -1 (42) 3 -1 (0) +1 (15) -1 (42) 4 +1 (15) +1 (15) -1 (42) 5 -1 (0) -1 (0) +1 (48) 6 +1 (15) -1 (0) +1 (48) 7 -1 (0) +1 (15) +1 (48) 8 +1 (15) +1 (15) +1 (48) 9 0 (7.5) 0 (7.5) 0 (45) 10 0 (7.5) 0 (7.5) 0 (45)

Analysis of dietary fiber content

Organic cotton rice flour mix was prepared by adding 15% SRB to rice flour, 15% RS4 added to rice flour, 15% each to rice flour, 7.5% SRB and RS4 added to rice flour. The total moisture content of the four kinds of rice flour mixes was 42, 45, and 48% as shown in Table 2, and the rice cakes were mixed to prepare the rice cakes. The fiber contents of rice flour and rice cake were as shown in Table 3 below.

Moisture content   Addition ratio Rice flour SRB RS4 water 42% SRB 15% added 340 g 60 g 0 g 66.76 ml RS4 15% 340 g 0 g 60 g 62.72 ml 15% addition of SRB and RS4 280 g 60 g 60 g 77.48 ml 48% SRB 15% added 340 g 60 g 0 g 90.76 ml RS4 15% 340 g 0 g 60 g 86.72 ml 15% addition of SRB and RS4 280 g 60 g 60 g 101.48 ml 45% 7.5% SRB and RS4 addition 340 g 30 g 30 g 98.84 ml

As shown in Table 2, when the dietary fibers were mixed with each other at a certain ratio, the dietary fiber contents were almost similar as shown in Table 3, so that the loss of dietary fiber during the cooking process was found to be almost zero. In Kim's study (Kim, W, J. et al., 2013), the preference was low when rice gruel was made only with brown rice flour. When rice flour was used 30% as rice flour, % Of rice brown rice flour mixed.

When the stabilized rice bran obtained from the brown rice is about 5-6% and 6%, it can be predicted that adding 6% stabilized rice bran to the white rice flour adds 100% Of rice starch was added to rice flour, so that the addition of dietary fiber content of resistant starch could be added to rice flour. In other words, rice brown rice flour can contain 4.78% of dietary fiber, and 5% or more to strengthen the dietary fiber of brown rice, the raw nutrients contained in the raw rice brown rice containing most of the nutrients except unsaturated fat It was confirmed that it is possible to manufacture the Korean rice cake with enhanced nutritional and functional properties.

Dietary fiber contents of stabilized rice bran and cross - linked starch added with different moisture contents Experimental group Variable (%) Dietary fiber content (%) SRB RS4 water Rice flour mix The estimated value from the powder Carrageok One 0 0 42 1.18 ± 0.03 1.13 1.03 + - 0.01 2 15 0 42 8.11 ± 0.01 8.09 8.06 + 0.02 3 0 15 42 9.20 ± 0.05 9.17 9.10 ± 0.01 4 15 15 42 16.09 + - 0.01 16.13 15.84 ± 0.01 5 0 0 48 1.11 + 0.03 1.13 1.11 + 0.04 6 15 0 48 8.05 + - 0.10 8.09 7.88 + 0.04 7 0 15 48 9.12 ± 0.12 9.17 9.08 ± 0.03 8 15 15 48 16.07 ± 0.01 16.13 15.88 ± 0.02 9 7.5 7.5 45 8.63 + 0.04 8.63 8.44 + - 0.01 10 7.5 7.5 45 8.63 + 0.04 8.63 8.35 + 0.03

Analysis of Garak Rape

Since the quality of the rice cake has an influence on the appearance and the texture, when the rice cake having the above blending ratio is prepared, the rice cake as shown in FIG. 1 is produced.

As for the appearance, it was found that the addition of 15% stabilized rice bran and 15% of the resistant starch were not significantly different from those of rice flour only, but the color was affected by the stabilized rice bran.

In order to compare the color difference, the chromaticity was represented by Lab value, and the results were as shown in Table 4. The color change during storage of garlic cake was also compared, but it was confirmed that the initial color remained almost unchanged. The moisture content was affected by the addition of the stabilized rice bran and the starch. The most important thing was the texture of the rice cake and the change of the texture during the storage. Therefore, the texture measurement was analyzed by using the texture measuring device, The results are shown in Table 4-6. As shown in Table 4-6, the hardness of the rice cake was affected by the moisture content and was low when the moisture content was 48%. However, it was found that the quality of rice rice cake was low when the rice rice flour was used.

Chromaticity analysis of rice cake Sample No. Color values △ L * a * b * 0 Day 1 Day 0 Day 1 Day 0 Day 1 Day 0 Day 1 Day One 80.92 ± 0.03 ^{c2) A3)} 80.57 0.02 ^cC -1.20 ± 0.02 ^fA -1.44 + 0.01 ^gB 9.37 ± 0.05 ^fA 8.30 ± 0.01 ^gC 18.71 ± 0.00 ^eA 18.52 + 0.02 ^gB 2 62.25 + 0.17 ^iB 62.14 + 0.01 ^iB 6.00 + - 0.03 ^aA 6.04 0.04 ^aA 26.33 + - 0.23 ^aA 26.11 + 0.04 ^aA 44.11 + 0.02 ^aA 44.07 0.03 ^aA 3 85.47 0.02 ^aC 86.38 + 0.01 ^aB -0.91 0.03 ^eA -0.93 + - 0.05 ^eA 9.09 ± 0.02 ^fA 8.70 ± 0.11 ^fB 14.80 ± 0.01 ^gA 13.85 ± 0.07 ^iB 4 65.52 ± 0.07 ^fC 66.23 ± 0.00 ^fB 5.47 ± 0.07 ^bA 5.20 ± 0.03 ^cB 25.48 + - 0.21 ^bA 24.05 + - 0.10 ^cC 40.97 + 0.19 ^bA 39.50 ± 0.07 ^dB 5 77.24 ± 0.00 ^dB 76.93 + - 0.01 ^dC -1.59 + 0.03 ^gA -1.76 + 0.02 ^hB 8.04 0.06 ^gA 7.36 ± 0.05 ^hB 21.43 0.02 ^dA 21.48 ± 0.02 ^fA 6 64.12 + - 0.03 ^gA 63.50 ± 0.04 ^hA 5.06 ± 0.37 ^c 5.45 ± 0.08 ^b 24.65 ± 0.32 ^c 24.92 + 0.03 ^b 41.31 ± 0.56 ^bB 42.21 + - 0.01 ^bA 7 84.29 + - 0.01 ^bB 83.33 ± 0.02 ^bC -0.83 + - 0.01 ^eA -1.06 + 0.07 ^fB 9.20 ± 0.07 ^fA 9.00 + 0.04 ^e 15.79 ± 0.04 ^fA 15.53 + 0.02 ^hB 8 63.47 0.03 ^hC 64.42 + 0.06 ^gB 5.13 + - 0.39 ^c 5.53 + - 0.05 ^b 23.59 ± 1.45 ^d 24.93 ± 0.06 ^bB 41.42 ± 0.91 ^bA 41.50 + 0.07 ^cA 9 67.25 + 0.04 ^eC 69.44 0.02 ^eA 3.78 ± 0.07 ^dA 3.71 ± 0.06 ^dC 22.72 ± 0.11 ^e 22.87 ± 0.20 ^d 37.72 + - 0.10 ^cA 36.11 + - 0.15 ^eC 10 67.28 ± 0.01 ^eC 69.44 0.02 ^eA 3.78 ± 0.07 ^dA 3.71 ± 0.06 ^dAB 22.67 ± 0.04 ^e 22.87 ± 0.20 ^d 37.67 0.02 ^cA 36.11 ± 0.15 ^eB

Each measurement is expressed as mean ± standard deviation.

1 ¹⁾ . 100% white rice flour with a moisture content of 42%.

2. SRB 15% + 85% white rice flour with a moisture content of 42%.

3. RS 15% + 85% white rice flour with a moisture content of 42%.

4. SRB 15% + RS 15% + 70% white rice flour with 42% moisture content.

5. 100% white rice flour with 48% moisture content.

6. SRB 15% + 85% white rice flour with 48% moisture content.

7. RS 15% + 85% white rice flour with 48% moisture content.

8. SRB 15% + RS 15% + 70% white rice flour with 48% moisture content.

9. SRB 7.5% + RS 7.5% + 85% white rice flour with 45% moisture content.

10. SRB 7.5% + RS 7.5% + 85% white rice flour with 45% moisture content.

 Values with other superscripts in the same column were significantly different by Duncan multiple range test (p <0.05). L, ± a, ± b, and ΔE represent lightness, redness, greenness, yellowness / bluness, and color difference, respectively.

 Values with other superscripts in the same column within the same sample with different storage days showed significant differences by Duncan multiple range test (p <0.05).

Texture measurement of rice cakes with different SRB and RS4 contents on the 0th day of storage Sample
No. Hardness Adhesiveness Resilience Chewiness Resilience One 2177.483.33 -1104.6639.01 0.920.00 1991.956.46 0.410.01 2 1377.2513.78 -379.075.40 0.780.01 1244.7065.07 0.250.03 3 3163.5222.14 -775.2232.10 0.820.00 2572.8130.74 0.360.00 4 2963.5843.82 -232.1845.03 0.690.02 2022.1390.83 0.240.01 5 1106.5516.14 -1203.0778.53 0.910.02 1098.9113.24 0.350.01 6 999.5444.11 -1106.1663.81 0.880.01 922.1021.14 0.220.00 7 2387.310.93 -1722.758.75 0.860.00 1574.6524.18 0.420.00 8 2197.9924.93 -480.4628.05 0.800.03 1248.6116.68 0.260.00 9 1471.854.65 -1058.3633.76 0.910.02 1344.4256.63 0.270.00 10 1471.894.50 -1058.2033.00 0.910.02 1344.4256.63 0.270.00

Each measurement is expressed as mean ± standard deviation.

1 ¹⁾ . 100% white rice flour with a moisture content of 42%.

2. SRB 15% + 85% white rice flour with a moisture content of 42%.

3. RS 15% + 85% white rice flour with a moisture content of 42%.

4. SRB 15% + RS 15% + 70% white rice flour with 42% moisture content.

5. 100% white rice flour with 48% moisture content.

6. SRB 15% + 85% white rice flour with 48% moisture content.

7. RS 15% + 85% white rice flour with 48% moisture content.

8. SRB 15% + RS 15% + 70% white rice flour with 48% moisture content.

9. SRB 7.5% + RS 7.5% + 85% white rice flour with 45% moisture content.

10. SRB 7.5% + RS 7.5% + 85% white rice flour with 45% moisture content.

  Values with other superscripts in the same column were significantly different by Duncan multiple range test (p <0.05).

On the first day of storage, texture measurement of the rice cake with different SRB and RS4 contents Sample
No. Hardness Adhesiveness Resilience Chewiness Resilience One 6453.0620.29 -226.040.54 0.880.04 9539.71682.24 0.500.00 2 3825.890.70 -195.6432.53 0.850.01 3605.38103.36 0.360.03 3 5132.7612.16 -40.0347.11 0.910.01 12192.18219.43 0.430.01 4 4490.420.23 -25.7024.77 0.840.01 5578.3662.58 0.310.02 5 4843.3932.95 -700.1178.50 0.930.02 3595.95112.85 0.510.00 6 1467.1358.41 -296.4749.59 0.800.03 1957.5044.06 0.330.01 7 4217.434.96 -104.695.10 0.910.01 5950.3436.00 0.480.00 8 3731.134.72 -52.9523.63 0.860.00 4348.144.47 0.380.00 9 2523.725.03 -167.7242.03 0.880.02 2976.6883.93 0.390.00 10 2523.695.00 -167.7242.03 0.880.02 2976.6883.93 0.390.00

Each measurement is expressed as mean ± standard deviation.

1 ¹⁾ . 100% white rice flour with a moisture content of 42%.

2. SRB 15% + 85% white rice flour with 2% moisture content.

3. RS 15% + 85% white rice flour with a moisture content of 42%.

4: SRB 15% + RS 15% + 70% white rice flour with a moisture content of 42%.

5: 100% white rice flour with a moisture content of 48%.

6: SRB 15% + 85% white rice flour with 48% moisture content.

7: RS 15% + 85% white rice flour with 48% moisture content.

8: SRB 15% + RS 15% + 70% white rice flour with 48% moisture content.

9: SRB 7.5% + RS 7.5% + 85% white rice flour with 45% moisture content.

10: SRB 7.5% + RS 7.5% + 85% white rice flour with a moisture content of 45%.

 Values with other superscripts in the same column were significantly different by Duncan multiple range test (p <0.05).

Measurement of the texture of rice cake with different SRB and RS4 contents on the second day of storage Sample
No. Hardness Adhesiveness Resilience Chewiness Resilience One 9845.068.67 -22.142.28 0.910.04 19203.50761.67 0.460.01 2 4892.3830.04 -1.420.13 0.840.01 8076.45115.28 0.340.01 3 5705.932.32 -3.943.17 0.910.01 18065.3980.35 0.430.00 4 4979.98228.10 -1.060.00 0.900.01 9724.800.01 0.270.01 5 7599.0974.82 -143.8850.98 0.860.03 5853.85236.68 0.440.01 6 3105.5726.67 -98.2123.19 0.790.02 4105.17120.40 0.320.01 7 5457.1417.73 -17.5116.38 0.910.02 11497.3569.04 0.450.01 8 4347.211.94 -1.950.10 0.870.02 7157.6559.87 0.360.01 9 3183. 9622.14 -133.820.87 0.870.01 5678.05133.73 0.360.01 10 3183.9622.14 -133.800.80 0.870.01 5678.05133.73 0.360.01

Each measurement is expressed as mean ± standard deviation.

1 ¹⁾ . 100% white rice flour with a moisture content of 42%.

2. SRB 15% + 85% white rice flour with 2% moisture content.

3. RS 15% + 85% white rice flour with a moisture content of 42%.

4: SRB 15% + RS 15% + 70% white rice flour with a moisture content of 42%.

5: 100% white rice flour with a moisture content of 48%.

6: SRB 15% + 85% white rice flour with 48% moisture content.

7: RS 15% + 85% white rice flour with 48% moisture content.

8: SRB 15% + RS 15% + 70% white rice flour with 48% moisture content.

9: SRB 7.5% + RS 7.5% + 85% white rice flour with 45% moisture content.

10: SRB 7.5% + RS 7.5% + 85% white rice flour with a moisture content of 45%.

 Values with other superscripts in the same column were significantly different by Duncan multiple range test (p <0.05).

Shortly after the preparation, the rice gruel was the most similar to the white rice flour, the stabilized rice bran and the starch added 7.5% and the moisture content was 45%. The hardness was rather low and the softness was rather low. According to the storage period, the hardness of the rice flour made from rice flour was increased rapidly due to aging. The addition of stabilized rice bran and resistant starch at 7.5% and the moisture content at 45% showed the lowest change of hardness. Respectively. The moisture content of 48% of rice cake added with 15% of rice bran was suppressed, because the moisture content was high and dietary fiber was able to absorb moisture sufficiently. Could know. The difference in texture was thought to be the structural effect of the rice cake, and the internal structure of the rice cake was comparatively observed using SEM as shown in FIGS. 2 and 3.

As shown in FIGS. 2 and 3, the rice gruel prepared from only rice rice flour was completely filled on the surface, and pores formed by air could be confirmed in the middle. When the stabilized rice bran was added, rugged and coarse shape appeared on the surface like rice white rice flour. When RS4 was added, it had some pores, but the interval was influenced by moisture and the shape of the surface was not smooth. Stabilized starch and resistant starch were added at a ratio of 15%, respectively. When the moisture content was 42%, the surface was very coarse and the starch particles were seen as mixed, but when the moisture content was 48% Much smoother, but with water pores and a rough surface.

On the other hand, when 7.5% of the stabilized rice bran and the resistant starch were added and the moisture content was adjusted to 45%, there was a small pore in the inside of the rice cake to suppress the change of the hardness of the rice cake. When we made rice cake soup or rice cake soup, we found that the structure is very stable when the seasoning or liver is matched.

As a result of the above experiment, it was found that 7.5% of the stabilized rice bran and the resistant starch were the best when the dietary fiber content of the rice ganjok was increased and the nutritional and functional properties were increased. The stabilized rice bran was added more than 6% , It was thought that it is possible to prepare the rice cakes with more than 6% of the resistant starch and to adjust the moisture content of the rice cakes to 45%. The sensory evaluation of the rice gruel thus produced was carried out by preference evaluation. The results are shown in Table 8.

As shown in Table 8, the highest value was obtained when 7.5% of stabilized rice bran and resistant starch were added and the water content was adjusted to 45%, and only the rice gruel of rice white rice flour, stabilized rice bran and resistant rice starch added with 45% And was rated higher than those manufactured by. Moisture content was also affected but overall score was 6.5 or higher on 9 points and there was no difference from conventional rice flour. Since the sensory evaluation was carried out directly after the preparation, it was thought that the difference between the effect of the stabilized rice bran and the resistant starch was small,

Sensory Evaluation of Carrot Cake Sample Surface color lubricity Odor Convergence Salty taste Savory taste Hardness Adhesive life Resilience Humidity Chewiness asperity Overall quality One 6.62 + - 0.77 7.77 ± 0.73 5.85 ± 0.69 7.31 ± 0.48 5.77 ± 0.73 5.15 ± 0.55 6.08 ± 0.86 4.85 ± 0.21 5.31 ± 0.75 5.92 + - 0.95 6.08 ± 1.04 7.23 ± 0.93 6.54 ± 1.05 2 7.14 + - 0.99 5.14 ± 0.64 7.36 ± 0.11 4.43 + 0.49 4.86 ± 0.35 6.57 ± 0.82 4.71 ± 0.70 6.14 ± 0.99 4.93 ± 0.26 6.29 ± 0.80 4.64 ± 0.97 5.64 ± 0.48 6.07 ± 0.59 3 6.57 ± 0.22 5.93 ± 0.92 5.93 ± 0.73 5.21 + - 0.80 5.21 ± 0.89 5.07 ± 0.92 5.79 ± 0.80 5.86 ± 0.03 5.21 ± 0.97 5.71 + - 0.61 5.79 + - 0.43 6.36 ± 0.84 5.36 ± 0.93 4 7.07 ± 1.07 6.14 ± 1.10 6.71 ± 0.99 5.07 ± 0.38 5.43 + - 0.85 6.21 + - 0.12 6.07 ± 0.73 6.07 ± 0.92 5.00 0.96 6.14 ± 0.53 5.57 + - 0.76 5.86 ± 0.66 6.64 ± 0.28 5 6.62 + - 0.51 7.69 0.95 6.08 ± 0.50 8.08 0.95 5.31 + - 3.04 5.62 ± 0.77 6.38 ± 0.12 6.46 + 0.66 5.77 + - 0.24 6.00 0.91 6.85 ± 0.28 7.08 + - 0.64 6.92 + - 0.38 6 7.07 ± 1.21 4.57 ± 1.09 7.43 + 0.02 4.21 + - 0.70 4.07 ± 0.62 6.79 ± 0.19 6.14 ± 0.77 6.64 + - 0.93 5.14 ± 0.77 6.29 + - 0.99 4.71 ± 0.27 5.29 ± 0.73 6.21 + - 0.97 7 6.36 ± 0.01 5.86 ± 0.77 6.00 0.78 5.29 ± 0.61 5.29 ± 0.61 5.14 ± 0.77 5.21 ± 0.05 6.07 ± 0.73 5.57 ± 1.09 5.29 ± 0.83 5.00 + - 0.24 6.29 ± 0.73 5.93 ± 1.00 8 7.00 0.47 6.07 ± 1.69 6.79 + - 0.80 5.29 ± 0.54 5.43 + 0.02 5.71 ± 0.83 6.07 ± 0.73 5.29 ± 0.91 5.29 ± 0.83 4.79 ± 0.97 5.71 ± 0.07 5.57 + - 0.76 6.86 ± 0.77 9 7.40 + - 0.52 5.30 ± 0.67 6.10 ± 0.57 5.90 + - 0.57 5.80 0.48 6.20 ± 0.03 6.90 + - 0.10 5.90 + 0.88 5.00 + - 0.67 5.10 + - 0.74 5.10 + - 0.74 6.10 ± 0.88 7.20 ± 0.63 10 7.41 0.30 5.33 ± 0.68 6.33 + - 0.82 5.90 + - 0.85 5.80 + - 0.10 6.20 ± 0.01 6.93 ± 0.16 5.90 ± 0.29 5.10 ± 0.44 5.17 ± 0.76 5.20 ± 0.60 6.01 ± 0.09 7.27 ± 0.96

Each measurement is expressed as mean ± standard deviation.

1 ¹⁾ . 100% white rice flour with a moisture content of 42%.

2. SRB 15% + 85% white rice flour with 2% moisture content.

3. RS 15% + 85% white rice flour with a moisture content of 42%.

4: SRB 15% + RS 15% + 70% white rice flour with a moisture content of 42%.

5: 100% white rice flour with a moisture content of 48%.

6: SRB 15% + 85% white rice flour with 48% moisture content.

7: RS 15% + 85% white rice flour with 48% moisture content.

8: SRB 15% + RS 15% + 70% white rice flour with 48% moisture content.

9: SRB 7.5% + RS 7.5% + 85% white rice flour with 45% moisture content.

10: SRB 7.5% + RS 7.5% + 85% white rice flour with a moisture content of 45%.

 Values with other superscripts in the same column were significantly different by Duncan multiple range test (p <0.05).

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (7)

5 to 15 parts by weight of stabilized rice bran (SRB) and 5 to 15 parts by weight of cross-linked resistant rice starch (RS4) relative to 100 parts by weight of rice flour, .
The composition of claim 1, wherein the rice flour is rice flour milled for 2-15 hours and then dried.
The composition of claim 1, wherein the moisture content of the rice flour, the stabilized rice bran, and the resistant starch mixture is 43-47%.
The composition of claim 1, wherein the rice flour has a particle size passed through a 40-200 mesh sieve.
The composition of claim 1, wherein the stabilized rice bran is a rice bran having rice husk removed, heat-treated, cooled, pulverized and passed through a 50-150 mesh sieve.
The composition of claim 1, wherein the cross-linked rice-resistant starch is prepared by a method comprising the steps of:
(a) annealing the rice starch at 40-70 DEG C for 5-24 hours;
(b) 5-20% by weight of sodium sulfate is added to the annealed starch in step (a), 10-20% by weight of a crosslinking agent is added thereto, and the pH is adjusted to 10.5-11.5 with 1N NaOH. Lt; / RTI &gt;
(c) neutralizing the result of step (b) with HCl, washing with water 4 to 8 times, drying, and then pulverizing.
A method for preparing dietary fiber-reinforced functional rice cakes comprising the steps of:
(a) mixing 40-50 parts by weight of water with respect to 100 parts by weight of the rice flour, and then allowing the mixture to stand at room temperature for 12 to 36 hours;
(b) adding 5-15 parts by weight of stabilized rice bran (SRB) and 5-15 parts by weight of cross-linked resistant rice starch (RS4) to 100 parts by weight of the resting rice flour ;
(c) adjusting the moisture content of the rice flour, the stabilized rice bran and the resistant starch mixture to 43-47%; And
(d) Steaming the result of step (c) and shaping the resultant into a gruel.

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