KR20170130746A - Manufacturing Method of Rice cake containing Oat - Google Patents

Abstract

The present invention relates to a method for producing oat cake, comprising the following steps: treating whole oats with cell wall degrading enzyme; grinding the enzyme-treated whole oats; treating the ground whole oats with superheated steam so as to produce oats powder; mixing 5-50 parts by weight of the oats powder with respect to 100 parts by weight of rice powder and then steaming the same to produce rice cake; and molding the produced rice cake and then cooling the same thereafter.

Description

TECHNICAL FIELD The present invention relates to a method for producing oat rice cake,

More particularly, the present invention relates to a method for pretreating oats so that rice cakes having an increased content of oats can be produced, and a method for pretreating oats using the pretreated oats, To a method for producing an increased oat rice cake.

After the middle of Koryo period, rice cake was developed as a martial art with the increase of cereal production such as rice and barley, and it was widely known to the general public. During the Chosun dynasty, food which is essential in various rituals such as various rituals, rituals, ceremonies, grand ceremonies, festive rites, And the variety and quality of its variety and taste.

In recent years, consumption of rice flour has been increasing in the diet, and the consumption pattern of rice is deviated from the rice type according to the tendency of consumption of rice cake and noodles and nuclear family and increase of one person household. . People who are immersed in rice culture are demanding diversification of processed rice products, and 220,000 tons of rice is consumed annually as rice processed products. It is expected that consumption will continue to increase steadily in the future. As a processed rice product, rice cakes are excellent in nutrition and convenience, because various additives can be added. However, the variety of processing techniques is insufficient, and there is a problem that the types of rice cakes sold are limited. The main ingredients of rice cake were rice or glutinous rice, rice or glutinous rice supplemented with nutrients and minerals supplement method. However, most of the grains or cereals have a strong taste, If the content is increased due to the texture, the texture and the degree of preference may be deteriorated.

Oats (Avena sativa L.) is one of the most consumed cereals in advanced countries, including the United States, where cardiovascular mortality is high. The cell wall of oats contains a large amount of mixed linked β-D-glucan with a ratio of β (1 → 3) and β (1 → 4) glucoside at a ratio of 3: 7, which reduces blood cholesterol , But there are not enough examples to apply to rice cake because of its unique bitter taste and texture that does not match the rice cake. Especially, when the content of oats is increased, the content of oats is very low due to the decrease of the ginseng content and the increase of the breaking characteristics.

Korean Patent No. 1478238 Korean Patent No. 0520097 Korean Patent Publication No. 2015-0026447

A problem to be solved by the present invention is to provide a method for producing oat cake with increased oat content.

Another problem to be solved by the present invention is to provide a pre-mix for oat cake which is manufactured so as to facilitate manufacture of oat cake.

To achieve the above object, the oat cake of the present invention can be produced by the following steps.

(1) enzymatic treatment of whole oats with cell wall degrading enzyme;

(2) pulverizing the enzyme-treated whole-grain oats;

(3) subjecting the pulverized oats to superheated steam treatment to produce oats powder;

(4) a rice cake preparation step in which 5 to 50 parts by weight of the oat powder is mixed with 100 parts by weight of the rice flour, and then the mixture is increased; And

(5) molding the prepared rice cakes and cooling them.

According to the present invention, the cell wall degrading enzyme is selected from the group consisting of β-glucanase, hemicellulase, cellulase, xylanase, pectinase and arabinase arabinase), or a mixture of two or more thereof.

According to the present invention, the enzyme treatment may be performed by adding 100 parts by weight of oats and 0.1 to 2 parts by weight of cell wall degrading enzyme to water and treating the mixture for 2 to 24 hours.

According to the present invention, the oats in step (1) may be raw oats.

According to the present invention, the pulverization may be a pulverization using a roll mill or fin mill to a particle size of 30 to 200 mesh, and preferably pulverization using a pin mill.

According to the present invention, more preferably, the main ingredient composition ratio of the oat rice cake may be 25 to 45 parts by weight of the oat powder per 100 parts by weight of the rice flour.

According to the present invention, the superheated water vapor treatment may be performed at 130 to 250 ° C for 1 to 120 minutes.

According to the present invention, the step (4) may further include adding sugar, maltodextrin, fatty acid ester, makgeolli, salt or a mixture thereof, and then adding the mixture. For 15 to 30 minutes.

According to the present invention, the rice flour in the step (4) may be selected from glutinous rice powder, rice flour, brown rice flour, or a mixture thereof.

The present invention also provides oat rice cake comprising 100 parts by weight of rice flour and 5 to 50 parts by weight of oat powder. The rice flour is selected from glutinous rice flour, rice flour, brown rice flour, or a mixture thereof. The oat flour may be an enzyme treated with a cell wall degrading enzyme, followed by pulverization, superheated steam treatment, and the enzyme treatment , Crushing and superheated steam treatment conditions are prepared in the same manner as the above-mentioned oat rice cake manufacturing method.

The oat rice cake may be one selected from the group consisting of rice cake, rice cake, rice cake, and rice cake. However, the oat cake may be any form of rice cakes.

Further, the present invention provides a premix composition for oat cake so that oat cake can be easily manufactured at home. The premix composition for oat cake is prepared by carrying out the following steps.

(a) enzymatically treating the whole oats with a cell wall degrading enzyme;

(b) pulverizing the enzyme-treated whole-grain oats;

(c) subjecting the pulverized oats to superheated steam treatment to produce an oat powder;

(d) preparing 5 to 50 parts by weight of the oat powder with respect to 100 parts by weight of the rice flour, to prepare a mix mixture for oat cake;

(e) pasteurizing the mix mixture.

The present invention relates to a method for producing oat rice cake, which comprises treating oat flour with an enzymatic treatment with a cell wall degrading enzyme, pulverizing the same, and using oat treated with heated steam as a raw material for rice cakes, thereby lowering the coagulated texture, Problems such as the breakage of the rice cake produced due to the decrease in cohesiveness and the increase in the hardness during storage are improved. Therefore, it is possible to produce oat rice cake having increased oat content compared to rice flour without deteriorating texture and processing aptitude, and taste and flavor are improved compared with conventional oat rice cake, and the preference degree is improved. Oat rice cake in which the content of oats is increased is improved in nutrients such as amino acids and beta-glucan, which are insufficient in rice, and is superior in nutritional value, and thus has excellent commercial value as a functional food or a diet board product.

FIG. 1 is a photograph of the microstructure of oat powder prepared according to the present invention with an electron microscope.
2 is an image of an oat cake manufactured according to an embodiment of the present invention and a comparative example.

The present invention relates to a method for treating oats, comprising the steps of enzymatically treating oats with cell wall degrading enzymes; Crushing the enzyme-treated whole-grain oats; Subjecting the pulverized oats to superheated steam treatment to produce an oat powder; 5 to 50 parts by weight of the oat powder is mixed with 100 parts by weight of the rice flour, and then the rice cake is baked; And molding the produced rice cakes, followed by cooling.

Hereinafter, the oat rice cake manufacturing method of the present invention will be described step by step.

First, the oats are enzymatically treated with cell wall degrading enzymes. The cell wall degrading enzyme is selected from among beta-glucanase, hemicellulase, cellulase, xylanase, pectinase, and arabinase Or one or more mixed enzymes.

According to the present invention, the above-mentioned cell wall degrading enzyme can be used as a common enzyme, and the above-mentioned common enzymes include Econitase, Rapidase, Viscozyme, Celluclast, One kind or two or more kinds of enzymes may be mixed and used in one kind selected from the group consisting of Pectinex, Rohament, Ultraflo, Cytolase and Ultrazyme .

The enzyme treatment may be performed by adding 100 parts by weight of whole-grain oats and 0.1 to 2 parts by weight of cell wall degrading enzyme to water, for 2 to 24 hours. The pH and temperature during the enzyme treatment are preferably controlled. The pH is not particularly limited as long as it is a conventional pH control agent that can be used for food, but citric acid or acetic acid can be used, for example, and may be added for activating cell wall degrading enzymes. The pH range to be regulated may vary depending on the kind of the enzyme, and preferably from 4.5 to 6, the activity of the cell wall degrading enzyme can be improved. In addition, the temperature of the hydrolysis reaction can be performed at 40-50 占 폚.

In the enzymatic treatment, the water may be 1 to 10 times the weight of the whole oats, but is not limited thereto. The enzymatic treatment of oats according to the present invention decomposes the cell walls of oats to facilitate dissolution of functional ingredients such as beta-glucan contained in oats, while converting the oily components contained in oats into a bioavailable structure. When the content of the enzyme is less than the lower limit value, the enzyme reaction does not easily occur, and the elution of the functional ingredient of the oats is not easy and the conversion rate is low. When the content of the enzyme exceeds the upper limit value, And when it is applied to rice cakes, there is a problem that the mechanical properties and the degree of preference are lowered.

According to one embodiment of the present invention, it was evaluated that the oat flour was enzymatically treated and pulverized, and then powdered and enzymatically treated. In addition, although there is no particular limitation on the pulverization method, pulverization using a pin mill rather than a roll mill was evaluated to be significantly superior in mechanical properties and sensory evaluation. The pulverized particles were confirmed to have a size of 30 to 200 mesh using the pin mill.

In addition, the whole oats according to the present invention may be raw oats. The evaluation of raw oats and roasted oats showed no significant difference in mechanical properties. However, in the sensory evaluation, the intensity of color and aroma increased as the content of roasted oats increased. As a result, strong aroma, taste, Respectively. Specifically, roasted oats were found to be low in lightness and high in yellowness due to browning by heating. It was evaluated that oat flour was superior to raw oat flour before application to rice cake. However, when applied to rice cake, There was a strong opinion and a low overall rating. Therefore, it was confirmed that it is more preferable to use raw oats than roasted oats.

On the other hand, when the content of water is high, crushing is not easy. Therefore, it is preferable that the oat treated with the enzyme is dried before crushing. The drying is not particularly limited, but hot air drying is preferred. In case of drying with cold air, oats having reduced fragrance and texture can be produced, and natural drying is not economical because it takes a long time.

Next, the crushed oats after the enzyme treatment are reprocessed with superheated steam. The superheated steam treatment may be performed using a super-superheated steam (SHS). The superheated water vapor treatment may be performed at 130 to 250 ° C for 1 to 120 minutes, preferably for 15 to 120 minutes. Since the superheated steam treatment can improve the water activity and texture of oats, it is possible to produce a rice cake with reduced odor when mixed with rice flour compared to oats not treated with superheated steam, and having a chewy texture and a favorable taste. In addition, the superheated steam treatment is preferable because the enzyme can be deactivated without adding a step of inactivating the enzyme.

According to the present invention, when the oat treated with the enzyme treatment, crushing and superheated steam at the time of preparing the rice cake is used as a raw material, the rice cake produced due to the decrease of the cohesive texture and the decrease of the cohesiveness compared with the conventional oat- The problem of increase in hardness (hardness) during the problem and storage is reduced, so that the rice cake with increased oat content can be manufactured. The content of the pretreated oat powder according to the present invention may be 5 to 50 parts by weight based on 100 parts by weight of the rice flour. If the content is less than 5 parts by weight, improvement in functionality and sensibility due to the addition of oats is hardly expected. If the content exceeds the above range, the produced rice cakes are easily broken, and there is a problem of lack of texture of chewiness. According to the present invention, it is particularly preferable that the pretreated oat flour is contained in an amount of 25 to 50 parts by weight based on 100 parts by weight of the rice flour. When the oat powder is contained in an amount of 25 parts by weight or more, the content of nutrients such as amino acid, beta-glucan and the like is high, thereby meeting the object of the invention to produce functional rice cakes.

According to the present invention, the step (4) may be carried out by adding sugar, maltodextrin, fatty acid ester, makkolli, salt or a mixture thereof. Depending on the type of rice cakes, a common ingredient may be further added. The types of rice cakes include, but are not limited to, Sulgi Cakes, Garam Cakes, Inflorescence Cakes, or Rice Cakes.

According to the present invention, the step of step (4) may be carried out at a steam of 90 to 110 ° C for 15 to 30 minutes. Depending on the type of rice flour as a raw material and the type of rice cakes to be produced, It can be different.

The rice flour may be selected from glutinous rice flour, rice flour, brown rice flour or a mixture thereof.

Meanwhile, the present invention provides a premix composition for preparing oatmeal cake, which is designed to obtain a good texture at home. A pre-mix for oat cake is prepared by carrying out the following steps.

(a) enzymatically treating the whole oats with a cell wall degrading enzyme;

(b) pulverizing the enzyme-treated whole-grain oats;

(c) subjecting the pulverized oats to superheated steam treatment to produce an oat powder;

(d) preparing 5 to 50 parts by weight of the oat powder with respect to 100 parts by weight of the rice flour, to prepare a mix mixture for oat cake;

(e) pasteurizing the mix mixture.

The above steps (a) to (c) can be produced in the same manner as the method disclosed in the above-described method for producing oat cake.

When the pre-mix composition for preparing oatmeal cake is put in a steamer and then steamed for 15 minutes to 30 minutes with steam at 90 to 110 ° C, oat rice cake can be easily produced.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

Example

Manufacturing example  1. Enzymes and Roll mill  Processed oats ( Enzyme - treatment and Roll - milled  Oats; ER )

Oat was added to the dissolved water of the cell wall degrading enzyme and immersed for 24 hours. 1 g of cell wall degrading enzyme / 100 g of oats. The soaked oats were dehydrated for 1 hour, first crushed, and then dried at 50 DEG C with a moisture content of 10 to 11 wt% by using a hot-air drier. The dried oats were secondly milled with roll mill to pretreat the oats.

Manufacturing example  2. Enzymes and Pinhole  Processed oats ( Enzyme - treatment and Pin - milled  Oats; EP )

The oats were pretreated in the same manner as in Production Example 1, except that the pin mill was used instead of roll milling in the second milling.

Manufacturing example  3. Immersion  And Roll mill  Processed oats ( Moisture - treatment and Roll - milled  Oats; MR )

The oats were pretreated in the same manner as in Preparation Example 1, except that the cell wall degrading enzyme was immersed in water instead of the dissolved water.

Manufacturing example  4. Immersion  And Pinhole  Processed oats ( Moisture - treatment and Pin - milled  Oats; MP )

The oats were pretreated in the same manner as in Preparation Example 1, except that ordinary water was used instead of water in which the cell wall degrading enzyme was dissolved, and a pin mill was used instead of roll mill in the second milling.

Manufacturing example  5. Roll mill  Processed dried oats ( Roll - milled Oat flour using dried Oat ; DR )

The oats were milled with a roll mill to prepare an oat powder.

Manufacturing example  6. Pinhole  Processed dried oats ( Pin - milled Oat flour using dried Oat ; DP )

The dried oats were milled with a pin mill to prepare an oat powder.

Manufacturing example  7. Roll mill  And enzyme treated oats ( Enzyme - treatment of Oat flour with  roll-milled; EFR )

Oat powder pulverized with a roll mill was added to water containing the cell wall degrading enzyme dissolved therein, followed by immersion for 24 hours and drying. The cell wall degrading enzyme was contained in 1 g / 100 g of oats.

Preparation Example 8. Flour and enzyme-treated oats ( Enzyme - treatment of Oat flour with Pin-milled; EFP)

Oat powder pulverized with a pin mill was added to the water containing the cell wall degrading enzyme dissolved therein, followed by immersion for 24 hours and drying. The cell wall degrading enzyme was contained in 1 g / 100 g of oats.

Manufacturing example  9. Enzymes, Roll mill  And superheated steamed oats ( Superheated moisture  treatment of Enzyme - treated and Roll - milled Oat ; SER )

The oat powder prepared according to Preparation Example 1 was subjected to superheated steam treatment at 140 ° C for 1 hour to prepare oat powder.

Manufacturing example  10. Enzyme, Pinhole  And superheated steamed oats ( Superheated moisture  treatment of Enzyme - treated and Pin - milled Oat ; SEP )

Oat powder prepared according to Preparation Example 2 was subjected to superheated steam treatment at 140 ° C for 1 hour to prepare oat powder.

Example 1.

900 g of the oat powder of Preparation Example 9, 2.1 kg of glutinous rice powder and 3 g of purified salt were mixed, and the mixture was poured in a steam stirrer, punched out several times and cut evenly into 3.5 cm × 2.0 cm × 2.0 cm (width × length × height) Was used for the experiment.

Example 2.

An inflorescence was prepared by the method of Example 1, except that the oat powder of Preparation Example 10 was used.

Example 3.

KM-102, Kyeongchang Precision) was prepared by mixing 3 kg of the raw material of grain (rice flour + oat powder of Production Example 9) and 3 g of purified salt. The mixture was then transferred to a steaming steamer for 30 minutes, Was used to prepare a rice cake with a diameter of 2.5 cm. At this time, the content of rice flour and oat flour in the cereal raw materials was set to be 10: 0, 9: 1, 8: 2, 7: 3 and 6: 4, respectively.

Example 4.

900 g of oat powder of Production Example 10, 2.1 kg of rice flour, and 3 g of purified salt were mixed and steamed in a steam stirrer to prepare a sulgi cake.

Comparative Example 1

An inflorescence of Comparative Example 1 was prepared by the method of Example 1, except that the oat powder of Preparation Example 1 was used.

Comparative Example 2

An inflorescence of Comparative Example 2 was prepared by the method of Example 1, except that the oat powder of Preparation Example 2 was used.

Comparative Example 3

The inpaints of Comparative Example 3 were prepared by the method of Example 1, except that the oat powder of Preparation Example 3 was used.

Comparative Example 4

An inpainty of Comparative Example 4 was prepared by the method of Example 1, except that the oat powder of Preparation Example 4 was used.

Comparative Example 5

The inlay of Comparative Example 5 was prepared by the method of Example 1, except that the oat powder of Preparation Example 5 was used.

Comparative Example 6

An inflorescence of Comparative Example 6 was prepared by the method of Example 1, except that the oat powder of Preparation Example 6 was used.

Comparative Example 7

An inpainty of Comparative Example 7 was prepared by the method of Example 1, except that the oat powder of Preparation Example 7 was used.

Comparative Example 8

An inpainty of Comparative Example 8 was prepared by the method of Example 1, except that the oat powder of Preparation Example 8 was used.

Test Example  1. Evaluation of quality of powder according to pretreatment condition of oats

The oats used in the experiment were Canadian acid.

① Particle size distribution

The size distribution of oats was analyzed using a particle size analyzer (CILAS 1190 Liquid, CILAS, France). The mean grain size of the oats used in the experiment was 0.012 ㎟ in area, 3.034 in long axis short axis ratio and 2.231 in roundness ratio.

② General composition

The general components of oats were quantified according to the AOAC method. Moisture contents were 11.47%, 3.82% in fat, 10.86% in protein and 1.58% in ash and amylose content was determined as 27.53%.

③ Chromaticity

The chromaticity of the pretreated oats according to Preparation Examples 1 to 10 was measured using L (lightness), a (redness), and b (b) using a color difference meter (CR-400, Konica Minolta Sensing Inc., Osaka, Japan) The yellowness values were measured and are shown in Table 1 below. The standard white plates were L: 93.32, a: -0.35, and b: 2.51.

division Abbreviation Chromaticity L a b Production Example 1 ER 76.45 1.05 9.82 Production Example 2 EP 80.86 0.75 9.42 Production Example 3 MR 78.36 1.35 10.36 Production Example 4 MP 81.06 0.67 10.75 Production Example 5 DR 79.89 1.39 9.71 Production Example 6 DP 82.77 0.85 7.25 Production Example 7 EFR 77.12 1.06 9.99 Production Example 8 EFP 81.08 0.76 9.52 Production Example 9 SER 75.17 1.05 10.49 Production Example 10 SEP 81.32 0.64 9.38

In the colorimetric evaluation, the oat of roll - milled oats showed a low L value and a high b value as compared with that of pinned oats. On the other hand, immersion treatment, enzyme treatment and superheated steam treatment were the factors that lowered the L value, respectively. Enzyme, roll mill and superheated steam treated 'SER' showed the lowest L value and DP showed the highest value.

⑤ Swelling power test

The swelling powers of the oat powders of Production Examples 1 to 10 according to the present invention were measured. The swelling power was measured at 65 ° C to 90 ° C intervals at 10 ° C by the Schoch method. Specifically, 0.25 g of rice flour and 20 mL of distilled water were placed in a 50 mL centrifuge tube and stirred at a constant temperature for 30 minutes, immediately cooled in cold water, and then centrifuged at 3000 rpm for 40 minutes. The supernatant was preliminarily weighed and placed in a dry silver foil dish and dried at 105 ° C. The swelling power was calculated using the following equation (1).

[Formula 1]

All specimens showed a tendency to increase swelling power with increasing temperature. There was no significant difference according to the pulverization method, but there was a slight difference according to the immersion treatment and the enzyme treatment. The swelling power of the enzymes treated and the superheated steam treated Preparative Examples 9 and 10 was the highest, and the swelling power of the hydrolyzed Preparative Examples 3 and 4 was the lowest. Production Examples 1, 2, 7 and 8, in which only the enzyme treatment was performed, exhibited a swelling power lower than that of Production Example 9 or 10, but showed a swelling power higher than 5 or 6.

⑥ Microstructure

The microstructure was examined using a scanning electron microscope (SEM, Scanning electron microscope, Japan). Each oat powder was plated with gold-palladium using an ion sputter (C1010 Hitachi, Japan), and the microstructure of starch was observed at a magnification of 500 times at an accelerating voltage of 20 kV, which is shown in FIG. 1 .

The microstructure of oat powder appeared as a rounded granular shape and did not show any significant difference according to pretreatment method.

Test Example  2. On oat content  Quality assessment according to

end. Moisture Content and Color Evaluation

In order to evaluate the quality according to the content of oats, glaze rice cake was prepared according to Example 4, and moisture content and chromaticity were evaluated and shown in Table 2 below.

division
Water content (%)
Chromaticity L a b Rice: Oats 10: 0 47.75 69.75 -1.97 7.50 Rice: Oats 9: 1 47.48 65.21 -0.35 13.36 Rice: Oats 8: 2 46.70 64.49 0.64 15.18 Rice: Oats 7: 3 52.71 60.30 0.87 16.11 Rice: Oats 6: 4 53.16 51.26 3.56 24.59

Moisture content was not significantly affected by oat content.

On the other hand, L value decreased with increasing oat content and decreased rapidly when oat content ratio exceeded ⅔ weight ratio of rice. On the other hand, the a value and b value increased with the increase of oat content. Similar to the L value, when a content ratio of oats exceeds the ⅔ weight ratio of rice, a value and b value are greatly increased, And a low color preference.

I. Evaluation of mechanical and sensory quality characteristics

The mechanical and sensory characteristics of the rice cakes according to Example 4 were evaluated and are shown in Tables 3 and 4 below.

division Rice: Oat content ratio (weight ratio) 10: 0 9: 1 8: 2 7: 3 6: 4 hardness 913.88 1343.50 1395.72 1078.00 631.52 adhesiveness -178.2 -56.90 -37.03 -28.32 -11.56 springiness 0.91 0.91 0.91 0.90 0.89 cohesiveness 0.85 0.85 0.86 0.85 0.86 gumminess 779.22 1121.56 1174.45 925.46 571.65 chewiness 713.40 1032.21 1051.84 890.12 514.74

When the content of oats was higher than ⅔ of the weight of rice, the hardness, adhesiveness, gumminess and chewiness were lower than those of control (oat 0) .

division Rice: Oat content ratio (weight ratio 10: 0 9: 1 8: 2 7: 3 6: 4 color 5.00 5.86 5.71 5.71 5.56 incense 4.00 4.71 5.00 5.54 5.84 flavor 4.66 5.29 5.43 5.11 4.43 Texture 5.00 5.43 5.54 5.14 4.00 Overall likelihood 5.00 5.57 5.59 5.33 4.14

As the content of oat powder increased, color and aroma were evaluated well. On the other hand, the taste, texture and overall acceptability were evaluated as the content of oats increased. However, when the content of oats was more than 3 parts by weight relative to 7 parts by weight of rice, Was contained in an amount of not less than 4 parts by weight, the composition was sharply lowered, which was lower than that of the non-addition group.

From the above results, it was evaluated that oat was contained in an amount of 50 parts by weight or less, preferably 45 parts by weight or less, relative to 100 parts by weight of rice, and that rice cakes having superior mechanical and sensory characteristics were produced.

Test Example  3.

Rice: The content of oats was set at 7: 3 to prepare an inflorescence. When the content of oats is less than the above range, it is expected that they will exhibit better quality characteristics, and the quality characteristics of oat-flounder prepared according to Examples 1 and 2 and Comparative Examples 1 to 8 were evaluated.

end. Chromaticity

The chromaticity was evaluated by the method of Test Example 1, and it is shown in Table 5 below.

division Chromaticity L a b Example 1 47.20 2.29 12.34 Example 2 50.83 0.86 11.38 Comparative Example 1 53.64 0.64 10.20 Comparative Example 2 52.29 0.64 11.67 Comparative Example 3 54.14 0.99 11.00 Comparative Example 4 50.43 0.77 10.93 Comparative Example 5 56.53 0.36 11.31 Comparative Example 6 53.64 0.35 11.81 Comparative Example 7 52.46 0.63 11.52 Comparative Example 8 51.39 0.62 12.02

I. Mechanical texture.

The mechanical feelings of the inflorescence according to Examples 1 to 2 and Comparative Examples 1 to 8 were evaluated and are shown in Table 6 below.

division adhesiveness springiness cohesiveness gumminess chewiness
Roll mill Example 1 -94.2 0.96 0.79 649.16 617.54 Comparative Example 1 -349.05 0.95 0.88 475.03 451.89 Comparative Example 3 -342.92 0.95 0.89 444.45 418.69 Comparative Example 5 -372.71 0.95 0.87 392.23 371.72 Comparative Example 7 -351.81 0.97 0.89 452.26 421.23
Pinhole Example 2 -47.72 0.95 0.79 976.16 952.40 Comparative Example 2 -107.31 0.96 0.79 684.98 653.17 Comparative Example 4 -112.84 0.95 0.83 702.34 671.70 Comparative Example 6 -173.18 0.97 0.82 829.00 803.82 Comparative Example 8 -101.36 0.96 0.79 671.08 626.44

Table 6 shows that the adhesiveness, gumminess and chewiness were significantly higher in the case of pulverization by pin mill than in the case of pulverization method, and in the case of the same pulverization method, the group treated with enzyme in Example 1 The adhesiveness, gumminess and chewiness were significantly higher than those of the untreated group.

On the other hand, in comparison with the group treated with the enzyme of the whole oats (Comparative Example 1), the oat seeds were pulverized and then treated with enzymes (Comparative Example 7), and the mechanical properties such as texture and texture of the oats were deteriorated. It was confirmed that the components were degraded by enzyme treatment. In addition, according to the present invention, the mechanical texture of the inflorescence of the group treated with milling and superheated steam (Examples 1 and 2) after enzymatic treatment of the oats was significantly superior.

All. Robustness evaluation

In order to confirm the storage stability of the rice cakes produced over time, changes in hardness of the rice cakes according to Example 1 and Comparative Examples 1, 3, 5, and 7 were measured according to storage time, .

division Hardness Manufacturing time lapse 0 h 12 h 24 h 48 h
Roll mill Example 1 31.88 49.46 58.16 76.06 Comparative Example 1 51.10 70.95 102.15 148.15 Comparative Example 3 72.56 96.88 139.64 201.15 Comparative Example 5 81.94 111.59 166.15 283.15 Comparative Example 7 45.15 67.96 116.42 171.81

The firmness was lower in Example 1 and Comparative Examples 1 and 7 prepared by using the oat group (Preparation Examples 1, 7 and 9) than that of Comparative Example 5 using dry oat powder. Showed the highest value. On the other hand, the firmness of the inflorescence increased with the lapse of storage time. The inflorescence of Example 1 using the oats according to Production Example 9 increased particularly slowly, and the inflorescence of Comparative Example 5 had a higher robustness Respectively. These results suggest that oats should be treated with enzymes, but oats should be treated in the oats, and that the treatment of oats treated with superheated steam is effective in enhancing storage stability.

la. Sensory evaluation

The strength evaluation and the preference degree of the inflorescence prepared in Examples 1 and 2 and Comparative Examples 1 to 8 were evaluated and are shown in Table 8, respectively.

division
Strength evaluation Likelihood evaluation color Chewiness Oat incense Exterior incense flavor Texture Overall
Roll mill Example 1 6.20 5.20 5.80 5.00 5.80 5.00 5.00 4.60 Comparative Example 1 6.60 5.20 6.40 4.80 5.40 4.80 4.60 4.60 Comparative Example 3 5.60 4.20 6.40 5.00 4.60 4.40 4.60 3.80 Comparative Example 5 4.20 3.20 5.40 4.80 4.80 4.40 3.00 3.60 Comparative Example 7 6.60 5.00 6.40 4.60 5.30 4.60 4.40 4.20
Pinhole Example 2 6.20 6.40 5.20 6.60 6.20 6.80 5.80 5.60 Comparative Example 2 6.20 6.00 5.60 6.60 6.00 6.30 5.40 4.80 Comparative Example 4 6.80 5.60 5.10 6.40 5.60 4.40 4.80 4.60 Comparative Example 6 5.00 5.60 4.40 5.80 5.80 6.00 5.10 4.80 Comparative Example 8 6.20 4.80 4.60 5.80 5.60 6.10 5.30 4.60

Referring to Table 8 and FIG. 2, it was shown that the oat powder pulverized by the roll mill exhibited a darker intensity color than the oat powder pulverized by the pin mill. In contrast to the intensity of the color, They received a better evaluation.

On the other hand, appearance and flavor did not show a significant difference in the appearance and flavor in the grouping according to the crushing method, but in the texture, taste and general evaluation, the inpaints of the examples were significantly better than those of the comparative examples received.

As a result of the above examination, it is preferable that the content of oats in the total grain components is not more than 35% by weight, and that oat powder pulverized using a pin mill rather than a roll mill is used to produce oat rice cake improved in mechanical / sensory evaluation . In addition, the rice cake with the enzyme treated oat powder was rated better than the oat powder or the water - crushed oat powder. On the other hand, in the enzyme - treated oat flour, the group treated with the enzyme after the treatment of the oat flour showed excellent evaluation of the mechanical / sensory characteristics as compared with the group treated with the enzyme after the oat powder was produced.

Claims (18)

(1) enzymatic treatment of whole oats with cell wall degrading enzyme;
(2) pulverizing the enzyme-treated whole-grain oats;
(3) subjecting the pulverized oats to superheated steam treatment to produce oats powder;
(4) a rice cake preparation step in which 5 to 50 parts by weight of the oat powder is mixed with 100 parts by weight of the rice flour, and then the mixture is increased; And
(5) shaping the produced rice cakes and then cooling them. The method according to claim 1, wherein the cell wall degrading enzyme is selected from the group consisting of β-glucanase, hemicellulase, cellulase, xylanase, pectinase and arabinase (arabinase). < RTI ID = 0.0 > 11. < / RTI > [2] The method according to claim 1, wherein the enzyme treatment is performed by adding 100 parts by weight of whole-grain oats and 0.1 to 2 parts by weight of cell wall degrading enzyme to water, for 2 to 24 hours. [3] The method according to claim 1, wherein the pulverization is carried out by using a roll mill or a pin mill and pulverized to a particle size of 30 to 200 mesh. The method according to claim 1, wherein the step (4) comprises mixing 25 to 45 parts by weight of the oat powder with respect to 100 parts by weight of the rice flour. The method of claim 1, wherein the superheated steam treatment is performed at 130 to 250 ° C for 1 to 120 minutes. The method according to claim 1, wherein the step (4) further comprises adding sugar, maltodextrin, fatty acid ester, makgeolli, salt or a mixture thereof, and then adding the mixture. The method according to claim 1, wherein the step (4) is carried out at a temperature of 90 to 110 ° C for 15 to 30 minutes. The method according to claim 1, wherein the rice flour in step (4) is selected from the group consisting of glutinous rice flour, rice flour, brown rice flour, and mixtures thereof. 100 parts by weight of rice flour and 5 to 50 parts by weight of oat powder,
Wherein the rice flour is selected from the group consisting of glutinous rice flour, rice flour, brown rice flour, or a mixture thereof, and the oat flour is an oat rice cake which has been subjected to an enzymatic treatment with a cell wall degrading enzyme, followed by pulverization and superheated steam treatment. [Claim 11] The method according to claim 10, wherein the enzyme treatment is performed by adding 0.1 to 2 parts by weight of a cell wall degrading enzyme to 100 parts by weight of whole- 11. The method of claim 10, wherein the cell wall degrading enzyme is selected from the group consisting of beta-glucanase, hemicellulase, cellulase, xylanase, pectinase and arabinase (arabinase), or a mixture of two or more thereof. [10] The oat cake as set forth in claim 10, wherein the superheated water vapor treatment is performed by treating with steam at 130 to 250 DEG C for 1 to 120 minutes. [10] The oat cake according to claim 10, wherein the oat cake is produced in a form selected from the group consisting of rice cake, rice cake, rice cake, and rice cake. (a) enzymatically treating the whole oats with a cell wall degrading enzyme;
(b) pulverizing the enzyme-treated whole-grain oats;
(c) subjecting the pulverized oats to superheated steam treatment to produce an oat powder;
(d) preparing 5 to 50 parts by weight of the oat powder with respect to 100 parts by weight of the rice flour, to prepare a mix mixture for oat cake;
(e) pasteurizing the mixture mixture. < RTI ID = 0.0 > 11. < / RTI > 16. The method of claim 15, wherein the step (a) comprises 0.1 to 2 parts by weight of a cell wall degrading enzyme based on 100 parts by weight of oats, and the cell wall degrading enzyme is selected from the group consisting of beta-glucanase, hemicellulase, Wherein the composition is at least one selected from the group consisting of a cellulase, a xylanase, a pectinase and an arabinase. 16. The method according to claim 15, wherein the step (c) is performed at a temperature of 130 to 250 DEG C for 1 to 120 minutes. 17. A method for producing oat cake, comprising the step of putting the premix composition for oat cake produced by the manufacturing method according to any one of claims 15 to 17 into a steamer and then raising it with water vapor at 90 to 110 DEG C for 15 to 30 minutes, Method for manufacturing oat cake using premix composition.

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