KR20180018182A - Method for preparing prebiotics korean rice noodle having improved resistance of starch for lowering blood glucose using high amylose - Google Patents

Abstract

The present invention relates to a method of manufacturing a high amylose rice noodle with enhanced resistant starch. The method includes: a step (a) of preparing rice containing 27-30 wt% of amylose; a step (b) of making wet rice by washing and soaking the rice in water; a step (c) of making wet rice powder by grinding the wet rice; a step (d) of making dough by mixing and kneading 40-100 parts by weight of water and 1-10 parts by weight of vegetable oil with respect to 100 parts by weight of the wet rice powder; a step (e) of making a rice noodle by steaming and extruding the dough; and a step (f) of making a rice noodle with enhanced resistant starch by aging the rice noodle at -5 to 7°C for 6-15 hours. As such, a rice noodle is able to be manufactured by using only high amylose rice without the mixture of flour, and moreover, resistant starch is enhanced to increase a prebiotics content, and thus, a high amylose rice noodle for blood glucose control and diabetes treatment is able to be manufactured.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a rice bran nutrient containing high-amylose rice,

The present invention relates to a method for producing high amylose rice noodle soup, and more particularly, to a method for producing high amylose rice noodle soup having high functionality such as glucose control and diabetes treatment by increasing the content of prebiotics by strengthening resistance starch contained in rice noodles. And a manufacturing method thereof.

Rice noodles consist mainly of wheat flour or mixed purified gluten mixed with rice flour or mixed with other starches such as tapioca starch. In case of rice noodle made by mixing wheat flour or other starch with general rice containing about 17 ~ 19% by weight of amylose constituting starch, cooking time is long unlike rice noodle using only rice flour, and turbidity of broth at cooking is long Severe and sticky texture is becoming a problem. In addition, in case of rice noodles using only rice flour, it is difficult to manufacture due to lack of noodle technology and limited variety of raw materials used for rice noodles.

The rice varieties with high amylose content can be exemplified by Goami rice. In order to cultivate rice varieties used for processing rice flour, Goami rice paddies were cultivated in 1992 at the Yeongnam Agricultural Experiment Station, in 1998, the high amylose gimcheon anchis, Were selected in F2 group, and the amylose contents were analyzed in the room. The high amylose contents were selected, and the growth was progressed according to the system breeding method, and the various growth characteristics and the amylose content were analyzed. As a result, YR15444-4-3-2, which has high amylose content and high yield, was named as Milyang 168 and regional adaptation test was conducted. As a result, In 2000, it decided to register on the list of national varieties in the committee for selection of new varieties for the cultivation of agricultural products. Respectively.

On the other hand, carbohydrate is a major calorie source, which accounts for about half of the calories consumed per day, and is a nutrient that occupies an important position in the diet of our people. Recently, it has been known that the digestibility and absorption rate are different depending on the kind of carbohydrate, and that the difference may affect the physiological aspect. Therefore, carbohydrate is newly recognized as a substance having physiological activity rather than providing only calories.

In general, carbohydrates other than dietary fiber seemed to be efficiently digested in the small intestine. However, there are carbohydrates which are not digested in the small intestine but are passed to the large intestine and fermented by intestinal microorganisms. Functional oligosaccharides and resistance starch or indigestible starch resistant starch, RS).

Resistant starch was first identified as a factor influencing the amount of dietary fiber in food, and then in 1992 it was defined as a generic term for the products of starch and degraded starch that were not absorbed in the small intestine of healthy persons . Natural or processed foods contain some (3 to 20%) of resistant starch, which is affected by the ratio of amylose to amylopectin in starch, the physical form of starch, the degree of heating, and the cooling and storage conditions.

Resistant starch is expected to have a similar physiological effect to dietary fiber since it is resistant to starch degrading enzymes in the small intestine and is not digested in the small intestine but is transferred to the large intestine and fermented. The most common physiological effects of resistance starch ingestion are increased colony volume, increased excretion of bile acid through feces, increased cholesterol in plasma and liver, increased production of short chain fatty acids by fermentation by intestinal microflora, Decreased triglyceride, decreased blood sugar, and the like.

Resistant starch can be used as a method to increase dietary fiber in food by being well matched without change in taste or texture when added to other foods. Since there is no side effect of degradation of mineral absorption which may be caused by overfeeding of dietary fiber, There is growing interest in.

On the other hand, prebiotics means nutrients to be fed to probiotics, a useful microorganism in the intestines, and is used by useful microorganisms in the intestine to promote the growth and activity of microorganisms, . The above-mentioned resistant starch may also be referred to as a kind of prebiotics, and it may contribute to health promotion by promoting the activity of useful microorganisms in intestines by ingestion of the resistant starch.

However, studies on functional rice nuciflora using such a resistant starch, which are effective for reducing blood sugar, lowering cholesterol, and treating constipation, are still in a very limited state.

Korean Patent Publication No. 10-2014-0052333 Korean Patent Publication No. 10-2011-0078039

The object of the present invention is to provide rice rice noodle with high amylose content rice without mixing wheat flour and the like, as well as to increase the content of prebiotics by strengthening resistance starch, And a method for producing the high amylose rice noodle.

According to an aspect of the present invention,

(a) preparing rice having an amylose content of 27 to 30% by weight; (b) washing and soaking the rice to produce wet rice; (c) milling the wet rice to produce a wet rice flour; (d) adding 40 to 100 parts by weight of water and 1 to 10 parts by weight of vegetable oil to 100 parts by weight of the wet rice flour, and kneading to prepare a dough; (e) mashing and extruding the dough to produce rice noodle; And (f) aging the rice noodle at a temperature of -5 to 7 캜 for 6 to 15 hours at a low temperature to produce a resistant starch-enhanced rice noodle.

In step (b), the wet rice may be prepared by soaking the rice for 1 to 10 hours and then supporting the rice for 1 to 2 hours to partially remove water.

In step (c), the wet rice flour may be pulverized to 100 to 400 mesh using a pulverizer.

The vegetable oil may be at least one selected from soybean oil, sesame oil, perilla oil and coconut oil.

Preferably, the vegetable oil may be soybean oil.

After step (d), the dough may further be aged for 1 to 12 hours.

In step (d), 0.5 to 2 parts by weight of salt may be further added to 100 parts by weight of the wet rice flour to prepare a batter.

After step (e), the rice noodle soup may be naturally cooled, then cut into a predetermined length and sealed and packaged.

The steaming of step (e) can be carried out at 85 to 95 < 0 > C.

The resistive starch may comprise RS 3.

The method of the present invention for producing high-amylose rice noodles with resistance to starch can not only prepare rice noodles with rice without mixing wheat flour with high amylose content rice but also increase resistance to starch-resistant starch to increase the content of prebiotics Amylose rice nugget having high functionality such as blood glucose control and diabetic treatment can be produced.

FIG. 1 is a flowchart sequentially showing a method for producing resistance starch-enhanced high amylose rice noodle.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

FIG. 1 is a flowchart sequentially illustrating a method for producing resistance starch-enhanced high amylose rice noodles of the present invention. The method of manufacturing rice noodle water of the present invention will be described with reference to Fig.

First, an amylose content of 27 to 30 wt% High amylose  Content Rice is selected and prepared (step a).

The raw materials can be prepared by selecting rice containing amylose content of 27 to 30% by weight among the high-amylose content rice finished rice white rice. The high amylose rice may be an Indica rice or a Domestic high amylose Japonica rice, but it is more preferable to use a domestic variety of oropharyngeus. Examples thereof include goami, sago ami, rice noodles, sammi noodles, noodles and the like, but the scope of the present invention is not limited thereto.

By using the high amylose content, it is possible to avoid mixing ingredients such as wheat flour or the like, thereby minimizing the spread of the surface during cooking and realizing a bright color of the surface. In addition, since the elution solid content of the surface is small, it is advantageous to produce clear broth.

The rice is then washed and soaked to produce wet rice (step b).

The prepared high amylose rice can be soaked in water at room temperature for 1 to 10 hours, more preferably for 2 to 4 hours, and it is preferable that the soaking time is shortened as the temperature is lower.

After soaking, the soaked rice is placed on the sieve for 1-2 hours to remove part of the water to produce wet rice.

Next, the wet rice is pulverized to produce a wet rice flour (step c).

The wet rice flour is preferably pulverized by 100 to 400 mesh, more preferably 150 to 200 mesh using the pulverizer.

Then, the wet rice flour 100 parts by weight  Lt; / RTI > 100 parts by weight  Vegetable oils 1 to 10 parts by weight  The dough is prepared by adding and kneading (step d).

The vegetable oil may be soybean oil, sesame oil, perilla oil, coconut oil and the like, preferably soybean oil. When soybean oil is used, the production of resistant starch can be made more efficiently than other vegetable oils.

In addition, a predetermined amount of salt may be added to the dough, and it is preferable to add 0.5 to 2 parts by weight to 100 parts by weight of the wet rice flour.

The dough can be further aged for 1 to 12 hours. The aging is preferably aged at room temperature and can be aged for about 1 to 5 hours.

Next, Steam  And extruded to produce rice noodles (step e).

The above-mentioned steaming is preferably performed at 85 to 95 캜, more preferably 89 to 92 캜. When rice starch is cooked at 100 ℃ or more, collapse of starch occurs rapidly and it may be difficult to nail.

Among the domestic Japonica varieties, the high amylose content rice has relatively low initiation temperature and ending temperature than Indica varieties. Therefore, the steaming temperature is preferably 100 DEG C or lower.

On the other hand, the extrusion of the dough preferably proceeds at a speed of 5 to 15 cm / s. If the extrusion speed is higher than the above range, the degree of gelation at the time of extrusion is low due to the relatively low gelatinization temperature, and the state of the extruded surface may be uneven and the quality of the rice noodle surface as a whole may deteriorate.

Finally, the rice noodles were aged at a temperature of -5 to 7 캜 for 6 to 15 hours at low temperature Resistance starch  The fortified rice noodles are prepared (step f).

By aging the extruded rice noodle at a low temperature, the content of the resistant starch can be improved. The low temperature aging temperature is more preferably set at a refrigerating storage temperature of 1 to 4 캜.

The rice noodle water produced preferably has a total moisture content of 30 to 60% by weight, more preferably 45 to 55%.

By using the vegetable oil such as soybean oil in the rice nucifera of the present invention, it is possible to increase the content of the resistant starch according to the combination of the carbon component of the oil and the amylose.

Resistance component (RS) means a portion of starch or starchy food that is not digested in the small intestine of a healthy person. Resistant starch can be divided into four types. Resistant starch 1 (RS 1) physically refers to a portion not meeting the enzyme. Resistant starch 2 (RS 2) is a raw starch, which contains potato, banana and high amylose corn starch . Also. Resistant starch 3 (RS 3) refers to aged starch, and resistant starch 4 (RS 4) refers to chemically modified starch. The resistance starch-enhanced rice noodle of the present invention is prepared by aging of starch according to low-temperature aging, and the resistant starch contained therein is mainly resistant starch 3.

The content of the resistant starch can be analyzed by a method using heat-stable? -Amylase or the like. Resistant starch is fermented by microorganisms in the large intestine to produce short chain fatty acids, especially butyric acid. Acetic acid or propionic acid affects liver metabolism, and butyric acid is known to be effective in antitumor, especially colon cancer. Resistant starch is a non-digestible low calorie source, so it is suitable for diabetics and can be regulated when exercise is required.

[Example]

Example  One

First, high amylose rice having about 28% by weight of amylose content was selected and processed, and the foreign materials were selected and washed. The washed rice was soaked at 25 캜 for 2 hours to be supported on a sieve, and then a wet rice flour was prepared using a mill-type pulverizer. 50 parts by weight of water, 5 parts by weight of soybean oil and 1 part by weight of salt were added to 100 parts by weight of the prepared wet rice flour and kneaded to prepare a dough. The resulting dough was aged at 25 캜 for 2 hours to prepare an aged dough . Next, the aged dough was put into a hopper, extruded at a speed of 10 cm / s using a rotating screw, and pressed with a nozzle having a diameter of 1.0 mm while being extruded at 90 ° C. simultaneously with extrusion. The prepared rice noodles were cut after natural cooling and sealed. Then, the sealed rice noodles were matured for 10 hours in a refrigerator at 3 ℃ for 10 hours to produce high - amylose rice noodles with high resistance to starch.

Example  2

Rice flour was prepared in the same manner as in Example 1 except that sesame oil was used instead of soybean oil.

Example  3

A rice noodle was prepared in the same manner as in Example 1, except that coconut oil was used instead of soybean oil.

Example  4

Rice noodle soup was prepared in the same manner as in Example 1, except that the sealed rice noodle soup was subjected to low-temperature aging at -1 ° C instead of 3 ° C.

Example  5

Rice noodle soup was prepared in the same manner as in Example 1, except that the sealed rice noodle soup was subjected to low-temperature aging at 5 ° C instead of 3 ° C.

Comparative Example  One

Rice flour was prepared in the same manner as in Example 1, except that soybean oil was not used.

Comparative Example  2

Rice noodle soup was prepared in the same manner as in Example 1, except that the sealed rice noodle soup was aged at low temperature of -8 占 폚 instead of 3 占 폚.

Comparative Example  3

Rice noodle soup was prepared in the same manner as in Example 1, except that the sealed rice noodle soup was subjected to low temperature aging at 8 ° C instead of 3 ° C.

Comparative Example  4

A rice noodle was prepared in the same manner as in Example 1, except that Dongjinbyeo containing about 20% by weight of amylose was used instead of high amylose rice.

Comparative Example  5

A rice noodle soup was prepared in the same manner as in Example 1, except that the sealed rice noodle soup was stored at -20 캜 for a short time without being matured at low temperature.

The manufacturing methods and conditions of Examples 1 to 5 and Comparative Examples 1 to 5 are summarized in Table 1 below.

division Amylose Content (%) vegetable oil Low temperature aging temperature (캜) Example 1 28 Soybean oil 3 Example 2 28 Sesame oil 3 Example 3 28 Coconut oil 3 Example 4 28 Soybean oil -One Example 5 28 Soybean oil 5 Comparative Example 1 28 not used 3 Comparative Example 2 28 Soybean oil -8 Comparative Example 3 28 Soybean oil 8 Comparative Example 4 20 Soybean oil 3 Comparative Example 5 28 Soybean oil Do not mature at low temperature

[Test Example]

Test Example  One: Resistance starch  Content analysis

1 g of rice noodle samples prepared according to Examples 1 to 5 and Comparative Examples 1 to 4 and 50 ml of phosphate buffer solution (pH 6.0) were placed in a beaker, and 0.1 ml of heat resistant α-amylase was added thereto. The mixture was reacted in a boiling constant temperature water bath for 30 minutes , The solution was cooled at room temperature and the pH was adjusted to 7.5 with caustic soda. To this solution, 0.1 ml of a solution in which 50 mg of protease was dispersed in 1 ml of phosphate buffer was added, and the mixture was reacted at 60 ° C for 30 minutes with stirring, and then cooled to room temperature and adjusted to pH 4.3 with hydrochloric acid. Next, 0.3 ml of amyloglucosidase was added and reacted with stirring at 60 DEG C for 30 minutes. Thereafter, ethanol was added to the solution so that the alcohol concentration was 80% (v / v), and the solution was filtered. After washing with acetone and leaving the insoluble residue at room temperature for one day, it was dried and weighed.

As described above, the content of the resistant starch was determined according to the enzyme-gravimetric method, and the content of the resistant starch was measured according to the following equation.

[Formula 1]

(% By weight) = weight of insoluble residue (g) / weight of sample (g) x 100

The results are shown in Table 2 below.

division Amylose content (% by weight) Resistant starch content (wt%) Example 1 28 20.4 Example 2 28 19.6 Example 3 28 18.2 Example 4 28 18.5 Example 5 28 17.7 Comparative Example 1 28 16.8 Comparative Example 2 28 5.4 Comparative Example 3 28 4.7 Comparative Example 4 20 12.1 Comparative Example 5 28 2.2

According to Table 2, the resistance starch content of rice nucifera of the present invention prepared according to Examples 1 to 5 was generally high, and it was confirmed that resistance starch content was highest when soybean oil was used and matured at 3 캜 at low temperature I could.

In addition, in the case of Comparative Example 1 in which vegetable oil was not used, resistant starch was produced, but the resistance starch content was somewhat lower than in Example 1 using soybean oil. In Comparative Example 2 where the low temperature aging temperature was -8 ° C or 8 ° C And 3, the content of resistant starch was measured to be very low and the result was analyzed as a result of low aging. In addition, it was found that little resistance starch was produced in the case of rapid freezing and low temperature aging.

It was also found that rice nuclease containing high content of resistant starch could be prepared under the same conditions when amylose content was initially high.

Test Example  2: Analysis of blood glucose lowering efficacy

Animal tests were conducted for the hypoglycemic efficacy test on rice nucifera prepared according to Example 1, Comparative Example 1 and Comparative Example 5.

Diabetes was induced by intraperitoneal injection of streptozotocin (SZT), a diabetes inducing agent, in a dose of 60 mg per kg body weight (kg) in 30 experimental rats weighing 200 ± 10 g. Diabetic symptoms Respectively. The diabetic rats were divided into three groups of 10 rats, and the rice noodles prepared in accordance with Example 1, Comparative Example 1 and Comparative Example 5 were fed for 35 days per day for 6 weeks, Week, and 6-week salary, and the results are shown in Table 3 below.

division Whether to use soybean oil Low temperature aging Blood sugar (mg / dl) 0 weeks 2 weeks 4 weeks 6 weeks Example 1 ○ ○ 308.5 384.3 353.8 257 Comparative Example 1 X ○ 308.8 385.0 378.0 297.6 Comparative Example 5 ○ X 309.2 387.2 393.8 398.2

According to Table 3, blood glucose lowering effect was observed in diabetic rats when rice noodle prepared according to Example 1 of the present invention using soybean oil and low-temperature fermentation after rice noodle preparation was produced. In the rice noodle group of Comparative Example 1, The lowering effect was insignificant. In the rice noodle group of Comparative Example 5, the blood glucose level was higher after 6 weeks and the diabetic condition was worsened. Therefore, it was confirmed that the rice flour noodle with resistance starch prepared according to the present invention had blood glucose lowering effect.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, many modifications and changes may be made by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims. The present invention can be variously modified and changed by those skilled in the art, and it is also within the scope of the present invention.

Claims (9)

(a) preparing rice having an amylose content of 27 to 30% by weight;
(b) washing and soaking the rice to produce wet rice;
(c) milling the wet rice to produce a wet rice flour;
(d) adding 40 to 100 parts by weight of water and 1 to 10 parts by weight of vegetable oil to 100 parts by weight of the wet rice flour, and kneading to prepare a dough;
(e) mashing and extruding the dough to produce rice noodle; And
(f) aging the rice noodle at a temperature of -5 to 7 ° C for 6 to 15 hours to produce a resistant starch-enhanced rice noodle;
Containing starch-enhanced high amylose rice noodle. The method according to claim 1,
Wherein the wet rice is prepared by soaking the rice in the step (b) for 1 to 10 hours and then supporting the rice on the sieve for 1 to 2 hours to partially remove water. The method according to claim 1,
Wherein the wet rice flour in step (c) is ground to 100 to 400 mesh using a pulverizer. The method according to claim 1,
Wherein the vegetable oil is at least one selected from soybean oil, sesame oil, perilla oil, and coconut oil. The method according to claim 1,
Further comprising, after step (d), aging the dough for 1 to 12 hours. ≪ RTI ID = 0.0 > 11. < / RTI > The method according to claim 1,
Wherein the dough is prepared by adding 0.5 to 2 parts by weight of salt to 100 parts by weight of the wet rice flour in step (d). The method according to claim 1,
The method according to claim 1, further comprising, after step (e), naturally cooling the rice noodle soup, cutting the rice noodle soup to a predetermined length, and sealing and packaging the rice soup noodle soup. The method according to claim 1,
Wherein the steaming of step (e) is carried out at 85 to < RTI ID = 0.0 > 95 C. < / RTI > The method according to claim 1,
Wherein the total moisture content of the dough produced in step (d) is 20 to 60 wt%. ≪ Desc / Clms Page number 20 >

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