KR20180119792A - Ricebean comprising Tenebrio molitor and method of manufacturing the same - Google Patents

Abstract

The present invention relates to ricebean comprising glutinous rice flour and a Tenebrio molitor powder, and to a manufacturing method thereof, and specifically, provides the ricebean, which enables an eater to simply and easily take balanced nutrients, and can be used as protein source food as a substitute for breakfast or as a snack after exercise. In addition, given the need to consume 60-70% of carbohydrates and 15-20% of protein (ratio 3.7:1) among the daily energy recommendations of 2,500kcal for adults, the nutrients of the ricebean should be adjusted to 43.1% of carbohydrates and 12.9% of protein (ratio 3.3:1).

Description

[0001] The present invention relates to a process for the preparation of high-

More particularly, the present invention relates to a method for preparing a high-acidase bean and a method for producing the same, which can easily and easily take a balanced nutrient and can be used as a protein- The present invention relates to a rice bean containing a powder and a process for producing the same.

In May 2013, the UN FAO edible insect report pointed out insect food as one of the most economical and sustainable ways to address climate warming due to environmental pollution and food supply problems of the growing global population.

In recent years, with the recognition that proteins are most related to health, the public is increasingly interested in protein supplements that are easy to ingest, as well as methods that can be ingested in livestock.

Therefore, edible insects, which supply proteins worldwide, are attracting interest worldwide. Insects are insects that look at the functions of the earth. They produce fertile soil through plant breeding, biodegradation of byproducts, become natural enemies to pests, function as a natural control, and medicines such as maggots It is also used.

In addition, insects are used for learning and education, and they play various roles, such as using insects as food for cooking. This is a part of the insect food industry and it can be said that the insect has a very large role and suggests the possibility of development of the insect industry (National Academy of Agricultural Science, 2014, pharmacological evaluation and toxicity evaluation ).

Looking at the meaning of edible insects in terms of food resources, it is expected that the world population will reach 9 billion people by 2050, when the food shortage is predicted, so that future food problems arise and traditional energy sources such as rice, barley, wheat, and corn Production, distribution, and supply of protein such as beef, pork, and chicken.

Anxiety about the supply and demand of food has demanded a new alternative to other existing food sources, and at the same time, it has begun to use insects as edible food as one of the new alternative.

Insect food companies are actively moving in the US and Europe. Korea is still in its infancy, but insect food companies are increasing and are in the process of research and development of edible insects. The range of edible insects is also expanding through various safety assessments (understanding of insect food and trends and outlook for insect food industry, 2016).

In addition, in order to popularize edible insects, the Insect Cooking Contest was held in 2015. We have also developed 130 kinds of dishes such as high-protein patients for cancer patients who are difficult to eat food and those who are suffering from other diseases. In Yechon-gun, it was the first in Korea to operate an edible insect cooking classroom. In addition, insect breeding farming and insect breeding farms have been fostered, and insect expo and insect food festivals were held in 2016 (understanding of insect food and trends and outlook of insect food industry, 2016).

In recent years, the use of wheat-worm powder has been widely used in Korea to evaluate the quality and the quality of the product. (KOREAN J. FOOD COOK. SCI. Vol. 31, No. 1, pp. 62-71 (Korean J. Food Nutr. 29: 12-18 (2015)), Preparation and Quality Characteristics of Patty with Brown Goat Powder (Korean J. Food Nutr. 28: 813-820 (2015)) And the like.

In addition, a manufacturing method of a glazed pot containing a high-grade glaze is disclosed (Japanese Patent No. 10-1721566).

However, there are no examples of application of high solubility powder to rice bean, and development thereof is urgently required.

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to overcome the disadvantages of general rice cakes which contain a lot of moisture and are difficult to store and pay attention to the fact that carbohydrates are the main components of rice beans , A high-protein food, and a method of baking it in an oven in the course of steam-boiling using water, thereby completing the problem of rice cakes. Thus, the present invention has been completed.

Accordingly, it is an object of the present invention to provide a rice bean which can easily and easily take balanced nutrients easily, and which can be used as a protein-derived food as a substitute for breakfast or as a snack after exercise.

Another object of the present invention is to provide a process for producing a rice bean containing the high-boiling powder.

In order to accomplish the above-mentioned object, the present invention provides a high-fat rice bean comprising glutinous rice flour and high fat flour.

The present invention also relates to a method for producing a glutinous rice meal, comprising the steps of sieving a glutinous rice flour and a soy sauce powder and sifting them, adding walnuts, jujubes and sugar to the sour glutinous rice flour and sour flour, and mixing to obtain a mixture, Adding milk to the mixture, kneading the mixture, and baking the dough obtained in the step in an oven.

According to the present invention, it is possible to provide a rice bean containing a high-calorie powder which can be easily and easily ingested in a simple and balanced nutrient, and can be used as a protein-derived food as a substitute for breakfast or as a snack after exercise.

FIG. 1 illustrates a high-resolution array bin according to an embodiment of the present invention.
Figs. 2 (a) to 2 (c) show the contents of a questionnaire survey on the perception of an edible insect.
FIG. 3 shows the chromaticity diagram of a high-altitude beacon according to an embodiment of the present invention.
4A and 4B show the content of the questionnaire for evaluating the preference degree of the bean glaze bean.

The present invention relates to a high-fat rice bean comprising glutinous rice flour and high fat flour.

Tenebrio , an insect of the beetle, molitor ; mealworm) is also called brown rice gruel, and it is distributed all over the world including Korea. It is a complete invertebrate insect that passes through eggs, larvae, pupae, and adults. It is used as a food insect for birds and pets, and is also used as an edible insect outside the country.

It is easy to industrialize and has been used for food in the United States, Belgium, Netherlands, France, UK, China, Thailand, Japan, Canada and so on.

Rice beans are made by glutinous rice and baked in an oven with nuts added to it. The rice is cooked by the overseas Koreans who give crispy and sour rice cake. The storage method is to store them in the freezer as soon as they are baked, and they can feel the texture when they are taken out at room temperature 1 hour before eating.

Since the ratio of carbohydrates is larger than the protein content, it can be replaced with a healthy diet by increasing the protein content and adjusting the ratio of carbohydrate to protein.

In Korea, rice has been used as a stock for a long time and it has been used mainly in the form of grains or as a part of rice flour, and has been used as a processed food such as dried fruits, beverages, and rice cakes. The major component of rice is divided by the proportion of amylose and amylopectin in starch. Most of them are composed of amylopectin and glutinous rice, low amylose rice (7-20%), medium amylose rice (20-25%), high amylose rice (≥25% .

Glutinous rice is semitransparent, unlike transparent rice, and it is whitish when it is cooked. It has completely different properties from rice. 81% of carbohydrate is main ingredient, 80-90% of carbohydrate is composed of starch, followed by fat 0.4 % Of protein, 0.6% of fiber, 7.4% of protein and 0.7% of ash, and sodium, magnesium, iron, phosphorus, potassium and calcium are contained as minerals.

The high-grade silicon bean of the present invention may contain 10 to 30 parts by weight, preferably 15 to 25 parts by weight, more preferably 20 parts by weight, of the high-boiling powder per 100 parts by weight of the glutinous rice powder.

In addition to the glutinous rice flour and the high-fat rice flour, the high-grade rice bean of the present invention may further include, but is not limited to, walnuts, jujube, milk and sugar.

The high-grade rice bean of the present invention contains 90 to 110 parts by weight, preferably 95 to 105 parts by weight, preferably 15 to 25 parts by weight, preferably 18 to 22 parts by weight of the walnuts, 100-120 parts by weight, preferably 105-115 parts by weight of milk and 0.1-1 parts by weight, preferably 0.2-0.8 parts by weight of milk.

In the high-grade enzyme bees of the present invention, the sugar may be stevioside (stevia), but is not limited thereto.

In the high-grade ice bean of the present invention, the stevia is a herb which is 300 times sweetness of sugar.

The present invention also relates to a method for producing a glutinous rice flour, comprising the steps of: (a) sifting glutinous rice powder with a high shear powder and sifting; (b) adding walnut, jujube and sugar to the above- , (c) adding milk to the mixture obtained in the step and kneading the mixture, and (d) baking the dough obtained in the step in an oven.

In the method for producing a high-sodium enriched bean paste of the present invention, the step (a) preferably comprises 10 to 30 parts by weight, preferably 15 to 25 parts by weight, more preferably 15 to 25 parts by weight of the high-boiling powder per 100 parts by weight of the glutinous rice powder Can be mixed and sieved.

In step (b) of the present invention, 90 to 110 parts by weight of the walnuts, 95 to 95 parts by weight of the walnut powder, and 95 to 100 parts by weight of the walnut powder are added to the squeezed glutinous rice powder and the high- Preferably 105 to 115 parts by weight and preferably 0.1 to 1 part by weight, preferably 0.2 to 0.8 part by weight, By weight may be added and mixed to obtain a mixture.

In step (c) of the method for producing a high-grade isolaic bean of the present invention, 100 to 120 parts by weight, preferably 105 to 115 parts by weight, and preferably 0.1 to 1 part by weight of milk are added to the mixture obtained in the above step 0.2 to 0.8 parts by weight may be added and kneaded.

In the method of manufacturing a high-grade silicon bean of the present invention, the kneading method may be carried out by a method known in the art, and a detailed description thereof will be omitted.

In step (d), the obtained dough is placed in an oven preheated to 175 to 185 ° C, preferably 180 ° C, for 30 to 40 minutes, preferably for 35 minutes And burning.

In the method for producing a high-grade acid bean of the present invention, the sugar may be stevioside (stevia), but is not limited thereto.

Hereinafter, the present invention will be described in detail with reference to examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

I. Methods

1. Edible insects A suitor  Survey of recognition

On March 16, 2017, 15 graduate students of Gyeonggi University and 5 ordinary people were surveyed about food insect awareness questionnaire.

As shown in FIGS. 2 (a) to 2 (c), the questionnaire items were classified into general items (age, sex, occupation), awareness of edible insect complaints (how well know, thoughtful, (Food taste, taste evaluation, who needs it, ranking of the six flavors of the product), and whether or not you want to use a protein supplement A total of 13 items were administered.

2. Experimental material

Standardized powders were purchased from the high-boiling powders used in this experiment (wheat-worm powder RF1, Hanmi Co., Ltd.). The glutinous rice (Cheongyang, South Chungcheong Province) was submerged in water for 5 hours and pulverized. Seoul Milk, Korea) and Stevia powder (T-Plus, Jeollanamdo Hampyeong).

3. A suitor  Powdered Rice Bean  Manufacturing method

The blend ratio of rice bean powder added with high-fat rice powder is as shown in Table 1, and the concentration of rice bean paste produced by adding different amounts of high-fat rice powder (0, 10, 20, 30 and 40% And 40 g of the dough were placed in a 4 cm x 4 cm x 2 cm square oven mold in a 180 ° preheated oven (CK-9230, Convex, Kyounggi, Korea) and baked for 35 minutes.

The above-mentioned baked rice beans were cooled in a freezing room for 10 minutes in a freezing room and stored in a freezing chamber. After the quality evaluation and component analysis, they were thawed at room temperature for 1 hour.

4. A suitor  Powdered Rice Bean  Quality characteristics

One). Chromaticity

The baked sample of the rice bean added with the high - fat powder was cut and the cross section was measured. The chromaticity measurement was carried out by using a colorimeter (Chroma Meter Cr-300, Minolta, Tokyo, Japan), and expressed as a value of L, ligtness, redness and yellowness, And the average value was shown. The L, a, and b values of the standard white plate were 96.85, +0.32, and +1.87, respectively.

2). Mechanical properties

The mechanical properties of the rice beans with the addition of the high-boiling powders were measured three times using a Texture Analyzer (TA-XT Express v2.1, England) and then averaged.

Hardness, springiness, gumminess, chewiness, and cohesiveness were measured by the TPA test method. At this time, the conditions of the food texture analyzer (Texture Analyzer) were set as shown in Table 2 below.

Samples for the measurement of physical properties were prepared using a high-quality Arisaisin baked in a size of 40 mm × 40 mm × 20 mm.

3). Sensory evaluation

The sensory evaluation of Rice Bean added with Sophorae powder was conducted by 15 students of Food Science and Technology Department of Gyeonggi University. The purpose and evaluation items of Rice bean were examined and sensory evaluation was carried out after training.

Samples were provided in a disposable white dish. The evaluation items were color, taste, flavor, texture and overall preference, and Likert's 7-point scaling method, which gives higher scores with higher preference, was used.

4). Analysis of general components and minerals content of rice bean with addition of high solids powder

The general composition of Rice bean added with Sophora powder was analyzed as follows with reference to AOAC (1990) method.

Moisture content was calculated by measuring the content after drying at 105 ° C. The crude protein was measured by Auto-kjeldahl method and the crude fat was extracted by Soxhlet extractor. The crude fiber was analyzed by 1.25% H2SO4 and NaOH decomposition method, And the carbohydrate content was calculated by subtracting the moisture content, crude protein, crude fat and crude fiber ash content by 100% by weight of the sample.

5). Analysis of Amino Acid Composition of Rice Bean with Addition of Powder of High Sodium Pyrophosphate

For the analysis of the amino acid content of the control group without the addition of the high - molecular - weight rice bran (M201) and the high - boiling powder, 40 g of 6 g of Rice bin and 40 mL of 6 N HCI were mixed and mixed at 110 ° C. for 24 hours Nitrogen gas was injected to hydrolyze.

The concentrated hydrochloric acid was concentrated under reduced pressure at 50 DEG C, and the concentrated sample was diluted with 50 mL of 0.2 N sodium ditrate buffer (pH 2.2) and filtered through a 0.45 mu m filter paper. The filtered sample (30 μL) was analyzed using an automatic amino acid analyzer (AAA L-8900, Hitachi, Naka, Japan). The column was an ion exchange column (4.6 mm × 60 mm) The flow rate of the buffer was 1 mL / min, the temperature of the column was 20 ~ 85 ℃, the reaction temperature was 50 ~ 140 ℃, and the analysis time was 30 min.

6). Statistical processing

The mean and standard deviation of all samples were calculated using SPSS STATISTICS 21 (SPSS Institute, Chicago, IL, USA). The significance of each sample was analyzed by Duncan's multiple range test after ANOVA. At a significance level of 5%.

Ⅱ. Results and discussion

1. Edible insects A suitor  Results of recognition survey

The results of the survey on the perception of the food insect bullying were as follows.

In general items, women> male> 50 years old> 40 years> 30 years> 20 years old or older, profession> student> full-time housewife> general office worker.

I am well aware of the fact that I am aware of the fact that I am aware of the fact that I am a food insect, and I am a little aware of it> I do not know. > Disgusting.

In the case of experience of eating sodas, there was no>> indicating the order of bread or pastry> meal> roasted powder> roasted sausage in the form of soporama product. Protein supplements were replaced with high - pitched products.

The taste of the food in the item of the evaluation after the food of the high school child product showed the order of delicious> normal> tasteless. In case of the taste, the taste of the high school child> Respectively.

The reason for the reason that the evaluation after the product tasting after the product tasting is higher than usual is as follows. Confirmation of high protein food> It is used as snack or meal substitute> Easy to carry> It is essential order after exercise. Children> sports person> general person> middle, high school, college student order.

Cashew nuts> Pistachio> Macadamia> Peanuts> Hazelnuts in the case of six different nuts (peanuts, walnuts, pistachios, cashews, macadamia, hazelnuts).

2. A suitor  Powdered Rice Bean  Quality Characteristic Evaluation

One). Chromaticity

The results of the colorimetric measurement of the high-altitude bees with different doses of the high-sheath powder are shown in Table 3 and FIG.

The L value of lightness was 57.12 for the control group without addition of high-fat powder, 49.26 for T101 with 10% of high-fat powder, 47.14 for T201 with 20% high fat content powder, 30 (45.17% for T302) and 40.64 for T403 (40%) were higher than those of T402 and T403, respectively (p <.05).

These results are consistent with the results of a study on the use of wheat-worm powder (So et al., 2016) and a study on the addition of brown gruel powder to cookies (Min et al., 2016) The results of this study are as follows.

The values of a for redness were 3.66 for the control group without addition of high solubility powder, 6.39 for T101 with 10% high solubility powder, 7.79 for T201 with 20% high solubility powder, 30 for high solubility powder (P <.05), and the addition of T402 (40%) and T403 (12.54) were higher than those of T302 and T403, respectively (p <.05). It is believed that this is due to the reddish light of the high-grade powder.

The value of b indicating yellowness was 26.24 in the control group without addition of high - fat powder, 22.48 in T101 added with 10% of high - fat powder, 20.94 in 20% of high fat added with 20% of high fat powder, The values of 30% T302 and T403 added 21.51 and 40.05%, respectively, and 19.05, respectively, and the values were significantly decreased with increasing addition ratio of high-fat powder (p <.05). It is considered that the b value is decreased as the addition amount of the high yellowing powder increases.

2). Properties

The results of measurement of the physical properties of the rice beans to which the high boiling point powder is added are shown in Table 4 below.

In the case of hardness, it was 299.93 for the control group without addition of high - fat powder, 4367.83 for T101 with 10% of high - fat powder, 534.30 for T201 with 20% of high - fat powder, 30% The value of T302 added was 4606.93 and the value of T403 added with 40% of high - fat powder was 4887.30.

The chewiness was also 205.72 in the control group without addition of high-fat powder, 234.43 in T101 added with 10% high-fat powder, 299.86 in 20% added high-fat powder, and 30% T302 was 344.69 and that of T403 containing 40% of high-fat powder was 463.44, which was significantly increased with increasing addition of high-fat powder (p <.05).

In the case of gumminess, it was 237.75 in the control group without addition of high-fat powder, 284.59 in T101 with 10% of high-fat powder, 393.52 in case of T201 with 20% of high-fat powder, 30% The value of T302 added was 404.58 and that of T403 containing 40% of high added powder was 578.99, which showed a tendency to be significantly increased as the addition rate of high solubility powder increased (p <.05).

In case of springiness and cohesiveness, there was no significant difference according to the addition ratio of high solubility powder.

In other words, hardness, chewiness, and gumminess of beef powdery rice bean increased significantly as the addition ratio of high - fat powder increased, but there was no significant change in elasticity and cohesiveness.

3). Sensory evaluation

The results of the sensory evaluation of rice beans to which the high-fat rice flour is added are shown in Table 5 below.

The color of Rice bean with addition of Sophor powder was the highest as 5.80% in T201 supplemented with 20% of Sophorae powder. T101 (5.40)> Control (5.07)> T302 (4.27)> T403 (3.60) (P <.05), respectively.

In the case of incense, T201 (5.33)> T302 (3.80)> T403 (2.53) showed the highest preference in T201 (5.33) 05).

The taste preference of T201 (5.27)> T302 (3.833)> T403 (2.27) was the highest in T201 with 10% .05).

Tissue was highest in T201 (5.80%) and control (6.13%), and T101 (5.80)> T302 (4.73) and T403 (3.93) were the highest in the order of 20% ).

The overall preference was also highest in T201 (5.67%), T101 (5.67), T100 (5.33), T302 (3.40) and T403 (2.33) <.05).

Therefore, in case of rice bean added with 20% of high-fat powder, color, flavor, fragrance, texture and overall acceptability were the most preferred.

2. A suitor  Powdered Rice Bean  Contents of general ingredients and minerals

The results are shown in Table 6 below. The results are shown in Table 6 below. The results are shown in Table 6 below. The results are shown in Table 6 below. Table 6 [Table 6] &lt; EMI ID = .

The contents of moisture, carbohydrate, crude protein, crude fat, crude ash and mineral contents were 42.5%, 50.4%, 5.6%, 0.2%, 1.3% and 61.41%, respectively.

Moisture, carbohydrate, crude protein, crude fat, crude ash, and mineral contents were 41.8%, 43.1%, 12.9%, 0.8%, 1.4% and 80.25%, respectively, in the case of T201 with 20% Respectively.

Considering the need to consume 60-70% of carbohydrates and 15-20% of protein (ratio 3.7: 1) among 2500kcal of daily energy recommendation of adults, the nutrients of Rice Bin are 43.1% carbohydrate, 12.9% protein (ratio 3.3: 1). &Lt; / RTI &gt;

The results are shown in Table 7 below. The results are shown in Table 7 below. [Table 7] &lt; tb &gt; &lt; tb &gt; &lt; TABLE &gt;

The contents of Ca, P, Mg, Na, and K were 75.9, 87.1, 19.4, 293.0 and 138.7 mg%, respectively, , And 65.6 mg%, 186.7 mg%, 49.2 mg%, 257.3 mg% and 243.7 mg%, respectively, of the T201 sample containing 20% of the high solubility powder. That is, the contents of Ca, P, Mg and K were higher in the samples added with the high - fat powder than those in the high fat diet.

3. A suitor  Powdered Rice Bean  Amino acid composition

The contents of the essential amino acids (total 8 kinds) of the M201 sample added with 20% of the highest-rated control powder in the control group and the sensory evaluation result in which the sausage powder was not added are shown in Table 8 below.

In the control group without addition of high-fat powder, 228.8 mg / 100 g of valine, 161.6 mg / 100 g of isoleucine and 451.0 mg / 100 g of leucine were contained.

In the case of the M201 group containing 20% of the high solubility powder, it contains 626.1 mg / 100 g of valine, 376.0 mg / 100 g of isoleucine and 1023.8 mg / 100 g of leucine.

That is, the addition of high solubility powder resulted in high contents of methionine, threonine, phenylalanine, histidine and lysine in addition to valine, isoleucine and leucine contents. I could.

The content of essential amino acids seems to be very important in terms of evaluation of nutritional value of food protein, and it is considered that high -

The results of the analysis of the content of non-essential amino acids (total 9 kinds) of the T201 sample to which 20% of the highest-rated high-calorie powder was added as a result of the sensory evaluation were as shown in Table 9 below.

In the control group without addition of high-fat powder, serine contained 288.4 mg / 100 g and alanine contained 257.9 mg / 100 g.

In the case of the T201 sample to which 20% of the high-purity powder was added, 632.6 mg / 100 g of serine and 737.1 mg / 100 g of alanine were contained.

The contents of serine and alanine were higher than those of aspartic acid, glutamic acid, proline, glycine, tyrosine, arginine arginine) were higher than those of the control.

Thus, the total nonessential amino acid content of the eight essential amino acids was 1731.7 mg / 100 g in the control group and 4055.6 mg / 100 g in the case of T201. That is, when the high-boiling powder is added, the content of the non-essential amino acid is high.

Ⅲ. Summary and Conclusions

In this example, in order to use new ones as a protein source for athletes and old adults, glutinous rice powder and high-fat rice flour were substituted at a proper ratio in the production of rice bean, and then general components, mineral components, amino acid composition and quality characteristics were evaluated .

As a result of the evaluation of the quality characteristics of rice bean added with the high - boiling powders, the brightness and yellowness value of the rice showed a tendency to decrease significantly as the addition ratio of the high - boiling powders increased, The more the number of patients was increased.

As a result of mechanical properties, hardness, chewiness, and gumminess were found to be significantly increased as the addition ratio of high solids powder increased, and it was found that there was no significant difference in the elasticity and cohesion according to the addition ratio of high solids powder.

In the sensory evaluation, the color, taste, texture and overall acceptability were the highest in T201 high-solids rice beans with 20% of high-grade powder, and 10% of high- There was no significant difference with T101.

Therefore, it was found that the overall preference of rice beans added with 20% of high-fat powder was the highest.

The contents of carbohydrate, crude protein, crude lipid and crude ash contents were higher as the addition of high - fat powder increased. As a result of mineral content analysis, , The contents of Ca, P, Mg and K were increased.

As a result of analysis of the amino acid composition, the essential amino acid content of the control group containing 228.8 mg / 100 g of valine, 161.6 mg / 100 g of isoleucine and 451.0 mg / 100 g of leucine was contained in the case of the control group without addition of the high potency powder.

In the case of the T201 group containing 20% of the high solubility powder, it contains 626.1 mg / 100 g of valine, 376.0 mg / 100 g of isoleucine and 1023.8 mg / 100 g of leucine.

That is, it was found that the content of methionine, threonine, phenylalanine, histidine and lysine was higher than that of valine, isoleucine, and leucine when the high-boiling powder was added. The content of nonessential amino acids was 288.4mg / 100g for serine and 257.9mg / 100g for alanine in the case of the control group without addition of high solubility powder.

In the case of the T201 sample added with 20% of the high-fat powder, 632.6 mg / 100 g of serine and 737.1 mg / 100 g of alanine are contained.

Serine and alanine contents were higher in the case of addition of high - fat powder, and aspartic acid, glutamic acid, proline, glycine, tyrosine and arginine contents were higher. The content of non - essential amino acids was higher in the case of adding high - fat powder.

As a result, amino acid composition analysis showed that both the essential amino acid content and the non - essential amino acid content were higher in the case of adding high - fat rice powder.

As a result, it can be used as a substitute food for new protein supplements with high nutritional value, and as a substitute for protein supplement for athletes and old adults who are required to maintain muscles and skeleton. Therefore, It is considered that Rice Beans is worth using as breakfast substitute or snack.

&Lt; Example 2 >

100 g of the glutinous rice powder and 20 g of the glutinous rice powder were mixed and sieved as shown in the following Table 10, and then 100 g of walnuts, 20 g of jujubes and 0.5 g of stevia were added to the squeezed glutinous rice flour and sausage powder, .

110 g of milk was added to the mixture obtained in the above step and kneaded. Then, the dough obtained in the above step was placed in an oven preheated to 180 DEG C and baked for 35 minutes to prepare a high-temperature alkali bean.

The results of analyzing the carbohydrate, protein and calories of the above prepared high-calorie bean are shown in Table 10 below.

At this time, the carbohydrate and protein were analyzed in the same manner as in Example 1, and the calories were measured using a spring calorimeter.

According to the present invention, it is possible to provide a rice bean containing a high-calorie powder which can be easily and easily taken in a simple and balanced nutrient and can be utilized as a protein-derived food as a substitute for breakfast or as a snack after exercise. The present invention can be applied to the technical field to which the invention belongs.

Claims (9)

Sophorae rice bean containing glutinous rice flour and sour powder. The high oleic acid insecticidal composition according to claim 1, which comprises 10 to 30 parts by weight of the high melting point powder per 100 parts by weight of the glutinous rice flour. The high-insitious bean according to claim 1, which comprises 20 parts by weight of the high-boiling powder relative to 100 parts by weight of the glutinous rice flour. The bean grit base according to claim 1, further comprising a walnut, a jujube, a milk and a saccharide in addition to the glutinous rice powder and the superfine powder. 5. The method according to claim 4, wherein 90 to 110 parts by weight of the walnuts, 15 to 25 parts by weight of jujube, 100 to 120 parts by weight of milk and 0.1 to 1 part by weight of the glutinous rice flour are added to 100 parts by weight of the glutinous rice flour Arice Bean. 5. A high solids bean according to claim 4, wherein the sugar is stevioside. Squeezing the glutinous rice powder and the high-fat rice powder;
Adding the walnut, jujube, and sugar to the squeezed glutinous rice flour and the sour batter powder, and mixing to obtain a mixture;
Adding milk to the mixture obtained in the step and kneading; And
And baking the dough obtained in the above step in an oven. 8. The method of claim 7,
Mixing and sieving 10 to 30 parts by weight of the high-boiling powder to 100 parts by weight of the glutinous rice powder;
90 to 110 parts by weight of the walnuts, 15 to 25 parts by weight of jujube, 100 to 120 parts by weight of milk and 0.1 to 1 part by weight of the waxy rice flour are added to the squeezed glutinous rice flour and the high flour powder, Mixing to obtain a mixture;
Adding 100 to 120 parts by weight of milk to the mixture obtained in the step and kneading; And
Wherein the dough obtained in the above step is placed in an oven preheated to 175 to 185 DEG C and baked for 30 to 40 minutes. The process according to claim 7 or 8, wherein the sugar is stevioside.

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