KR20190066828A - Functional Rice Cake and Producing Method Thereof - Google Patents

Abstract

The present invention relates to a functional rice cracker and a preparation method thereof, and more specifically, to a functional rice cracker for a diet and blood glucose adjustment and a preparation method thereof. According to the present invention, the preparation method of a functional rice cracker comprises: a step (a) of macerating rice in water and grinding the macerated rice to prepare rice powder; a step (b) of grinding functional materials selected from a group consisting of Perilla frutescens, shiitake mushrooms and Capsosiphon fulvescens to obtain powder of the functional materials; a step (c) of mixing the rice powder and the powder of the functional materials and adding water to knead dough; a step (d) of putting the dough of the rice powder and the powder of the functional materials into an extruder, and performing puffing and extrusion molding; and a step (e) of drying the puffed extruded product. According to the present invention, the functional rice cracker contains dodam rice having high content of amylose and resistant starch, and Perilla frutescens, shiitake mushrooms or Capsosiphon fulvescens containing functional materials to have good taste and be useful as a cracker for a diet and blood glucose adjustment.

Description

Technical Field [0001] The present invention relates to a functional rice cake,

TECHNICAL FIELD The present invention relates to functional rice confectionery and a method for producing the same, and more particularly, to a functional rice confection for diet and blood glucose control, and a method for producing the same.

In general, cookies have been manufactured using flour as the main raw material. However, in recent years, research and development of rice confectionery having rice as the main raw material have been actively carried out in consideration of consumption and nutrition of rice.

Traditionally, while rice is the main food resource in Korea, the recent eating habits have been westernized, and various food products have appeared, and the consumption of rice is decreasing. Accordingly, various methods of promoting the consumption of rice have been attempted, and the manufacture of rice confectionery has become one such attempt.

Conventionally, the method of manufacturing rice confectionery can be broadly divided into manufacturing by increasing rice, or manufacturing rice by puffing rice. Examples of a method for making rice confection by increasing rice include Korea Patent Publication No. 2003-73760, Korean Patent No. 10-296469, Korean Patent No. 10-808913, and a method of purifying rice by puffing Korean Patent Publication No. 2000-75359.

There have also been attempts to add various ingredients to impart flavor and nutrition to rice cookies. Korean Patent Laid-Open Publication No. 2016-0076194 discloses rice confectionery containing rice and barley sprouts, Korean Patent Laid-Open Publication No. 2012-0130807 discloses a method for producing rice confectionery containing purple sweet potatoes, Korean Patent Laid- 0081127 discloses a process for producing rice confectionery using plums.

Meanwhile, as the living environment in Korea is westernized, weight gain is increased as the intake of high-calorie foods increases, and the prevalence of obesity in Korea in the last 20 years is 30 to 35% of the total adult population (Korean Society of Obesity and Obesity, Obesity Treatment guidelines 2012). In particular, obesity rates among adults, as well as boys and adolescents, were higher than those of the Organization for Economic Cooperation and Development (OECD). Although obesity is not a problem in itself, there is a problem that the rate of occurrence of diseases such as hyperlipemia, hypertension, and diabetes is remarkably increased due to a high body fat ratio.

In order to solve such obesity, exercise has been most important in the past, but recently, the importance of diet combined with dietary therapy has become more important, and research on diet foods has been actively conducted. Resistant starch, which is not digested in our body, has been attracting attention as a food for diet because it exhibits the effect of reducing cholesterol and blood sugar in plasma and liver due to fermentation by microorganisms in the large intestine when ingested. Korean Patent Laid-Open Publication No. 2017-0008104 discloses a food composition having increased resistance starch content by mixing Dodam rice with wheat flour.

However, there are no studies on functional rice confectionery for diet and blood glucose control yet.

Accordingly, the present inventors have made efforts to solve the above problems. As a result, the present inventors have found that when dodam rice having high amylose and resistance starch content and perilla leaf, shiitake mushroom or mushroom containing a functional substance are used together, It was confirmed that functional rice confectionery having glucose controlling ability can be produced, and the present invention has been completed.

It is an object of the present invention to provide functional rice confectionery having excellent taste and dieting and blood glucose controlling ability and a method for producing the same.

In order to achieve the above object, the present invention provides functional rice confectionery characterized by comprising at least one functional material selected from the group consisting of (a) rice and (b) perilla leaves, shiitake mushrooms and mash.

The present invention also relates to a method for producing rice flour comprising the steps of: (a) carrying rice in water followed by pulverization to obtain rice flour; (b) pulverizing a functional material selected from the group consisting of perilla leaves, shiitake mushrooms and millet to obtain a functional material powder; (c) mixing the rice flour and the functional material powder and kneading the mixture with water; (d) putting the rice flour and the functional material dough into an extruder, puffing and extruding the dough; And (e) drying the puffed extrudate.

The present invention also relates to a method of making rice, comprising: (a) roasting rice; (b) pulverizing a functional material selected from the group consisting of perilla leaves, shiitake mushrooms and millet to obtain a functional material powder; (c) adding water to the functional material powder to prepare a ring and drying the ring; (d) mixing and puffing the roasted rice and the functional material ring; And (e) squeezing the puffed swell. ≪ Desc / Clms Page number 2 >

In the present invention, the rice is characterized in that it is a mixture of Dodam rice or Dodam rice.

In the present invention, the Dodam rice blend is characterized by mixing Dodam rice with common rice at a weight ratio of 5: 1 to 1: 5.

In the present invention, the material is contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of rice.

The functional rice confection according to the present invention has a high taste and is useful as a sweetener for dieting and controlling blood glucose because it contains sesame leaf having a high amylose and resistance starch content and a perilla leaf, shiitake mushroom or mushroom containing a functional substance.

In the present invention, functional rice confectionery having excellent taste and dietary and blood sugar controlling ability is produced when Dodam rice having a high amylose and resistance starch content and perilla leaf, shiitake mushroom or mushroom containing a functional substance are used together .

That is, in the present invention, functional rice confectionery containing dodam rice and a functional material was prepared, and the amount of sugar released from the rice confection thus prepared was confirmed. As a result, when Dodam rice was used together with functional materials, it was confirmed that Dodam rice improved puffiness and improved functions such as diet and blood glucose controlling ability.

Accordingly, the present invention, in one aspect, relates to a functional rice confection characterized by comprising at least one functional material selected from the group consisting of (a) rice and (b) perilla leaves, shiitake mushrooms and mash.

In the present invention, the rice may be a mixture of Dodam rice or Dodam rice.

"Dodam rice" is one of the rice varieties having a good starch structure to make rice flour. It is characterized not only by high amylose content but also by high content of dietary fiber and resistant starch. Due to these characteristics, Dodam rice can exhibit resistance to digestion during the digestion process after ingestion of dietary fiber, and it can be advantageous to diabetics or diabetic patients due to low level of humidification in the body. In the present invention, Dodam rice can be brown rice or white rice.

The term "brown rice" refers to rice that has not been harvested by drying and threshing the harvested rice after peeling off the rice husk, and since it is still in the form of seeds, it grows when grown. Brown rice contains more vitamins and dietary fiber than the white rice, so it is treated as a healthy food because it is relatively low in carbohydrate, and it is processed into cereal food.

The term "rice white" means rice having only the part of the endosperm to be edible by completely removing the rice bran layer and seeds from the brown rice. White rice is a carbohydrate source that shows a calorific value of 340kcal per 100g. Although it has lower nutritional value than the brown rice, it has a good taste and good digestion and absorption when cooked rice.

In the present invention, rice can be used singly as rice dodame rice. However, when Dodam rice is used as a single rice, the rice is characterized by a high amylose content, and therefore, general rice containing 18 to 20% of amylose is 5 : 1 to 1: 5 by weight.

In the present invention, functional materials such as perilla leaves, shiitake mushrooms, and mushrooms are used together in order to further enhance functionality and to enhance the expandability of Dodam rice. Generally, perilla leaves, shiitake mushrooms or mushrooms are not commonly used in processed foods including rice confectionery due to their unique flavor and sticky texture.

The perilla leaves are excellent in nutritional value and contain 0.3 ~ 0.8% of vegetable essential oils such as I-Perill aldehyde, I-Limonene and Perilla ketone, It gives a unique and unique flavor. In addition, the perilla leaves are rich in various vitamins and contain 12 free amino acids. The perilla seeds contain 40 to 50% of fat, which is composed of linolenic acid (20%), linoleic acid (20% 50%, oleic acid (oleic acid), and it belongs to drying oil.

The main component of the mushroom is carbohydrate, but it is one of the most mushrooms produced in Korea because of its high utilization value as a functional food material because it is highly evaluated as a low-calorie diet food because it contains a large amount of crude fiber. . It is rich in calcium and phosphorus, and it contains minerals such as iron that can heal anemia. It contains vitamins such as vitamins B1 and B2 as well as nicotinic acid, which is known to be effective in preventing constipation. Shiitake also contains polysaccharides such as letinan and ergatosterin, which lower blood pressure, and ergosterol, which is the mother of vitamin D, to promote the absorption and utilization of calcium in the body, .

Seaweed Fulvescens is a marine algae that belongs to the family of the green algae and is widely distributed throughout the world. It has been used for a long time as a food with its unique flavor and soft texture. It has been used for a long time as an antioxidant, antitumor, anticancer, A variety of physiological activities such as a preventive effect, a skin irritation relaxation effect, a melanin pigment deposition inhibitory effect, a hangover relaxation effect and a liver protective effect are known.

The functional rice confectionery according to the present invention can be manufactured by a method commonly used in the art, but it can be manufactured in a puffing manner in order to maintain the form of the extruding method or the rice grain in order to produce the shape like the fillet.

Accordingly, in another aspect, the present invention provides a method for producing rice flour comprising the steps of: (a) impregnating and pulverizing rice with water to obtain rice flour; (b) pulverizing a functional material selected from the group consisting of perilla leaves, shiitake mushrooms and millet to obtain a functional material powder; (c) mixing the rice flour and the functional material powder and kneading the mixture with water; (d) putting the rice flour and the functional material dough into an extruder, puffing and extruding the dough; And (e) drying the puffed extrudate.

The step of grinding and pulverizing the rice with water to obtain a rice flour is carried out so that the pulverization and puffing proceed uniformly. The carrying time is not particularly limited, but is preferably 1 hour 30 minutes to 2 hours 30 minutes. If the holding time is less than 1 hour 30 minutes, the hydration becomes incomplete. If the holding time exceeds 2 hours 30 minutes, there is a problem that the hydration process consumes too much time.

As described above, the functional material may be used alone or as a mixture of perilla leaves, shiitake mushrooms, and mushrooms, and is not particularly limited. However, it is preferable that the functional material be pulverized to 100 to 300 mesh. In order to perform the pulverization more smoothly, It is preferable to use a material.

In the present invention, the functional material is contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of rice. If the content of the functional material is less than 5 parts by weight, the functional addition and the ability to improve the expandability of the dodam rice are insufficient. If the content exceeds 20 parts by weight, it may be difficult to produce rice confectionery.

The puffing can be carried out at 200-250 DEG C after putting the rice flour and the functional material dough into an extruder.

For reference, the mechanism of puffing is the volume expansion of cereal due to the vaporization of water, and sudden changes in heating temperature and pressure, which cause vaporization of water, determine the degree of puffing and final product properties. The puffing product should have a moisture content of 3% or less in order to maintain its unique crispness. In general, the higher the puffing degree, the more important is the moisture content of the product.

The functional rice confection of the present invention can be obtained by drying the puffed extrudate, and the drying can be performed by a method such as hot air drying or natural drying without any particular limitation.

In another aspect, the present invention relates to a method of making rice, comprising: (a) roasting rice; (b) pulverizing a functional material selected from the group consisting of perilla leaves, shiitake mushrooms and millet to obtain a functional material powder; (c) adding water to the functional material powder to prepare a ring and drying the ring; (d) mixing and puffing the roasted rice and the functional material ring; And (e) squeezing the puffed swell. ≪ Desc / Clms Page number 2 >

The step of roasting the rice may be carried out at a pre-pudding pretreatment step at 180 to 220 ° C.

The pulverizing method and the amount of use of the functional material are the same as described above.

Since the method of manufacturing the functional rice confectionery maintains the shape of the rice, it is characterized in that water is added to the functional material powder mixed with the functional material to form a ring, followed by puffing. The size of the ring is not particularly limited, but it is preferable that the size of the ring is similar to that of the rice grain.

The functional rice cake of the present invention can be obtained by puffing a functional material ring and roasted rice and then pressing the same, wherein the puffing can be performed at 200 to 250 ° C.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

characterized in that it comprises at least one functional material selected from the group consisting of (a) rice and (b) perilla leaves, shiitake mushrooms and mash.
The functional rice confectionery according to claim 1, wherein the rice is a mixed rice bran or rice bran.
[3] The functional rice confectionery according to claim 2, wherein the Dodam rice mixture is a mixture of Dodam rice and common rice at a weight ratio of 5: 1 to 1: 5.
The functional rice confectionery according to claim 1, wherein the functional material is contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of rice.
(a) impregnating rice with water and pulverizing the rice to obtain a rice flour;
(b) pulverizing a functional material selected from the group consisting of perilla leaves, shiitake mushrooms and millet to obtain a functional material powder;
(c) mixing the rice flour and the functional material powder and kneading the mixture with water;
(d) putting the rice flour and the functional material dough into an extruder, puffing and extruding the dough; And
(e) drying the puffed extrudate.
(a) roasting the rice;
(b) pulverizing a functional material selected from the group consisting of perilla leaves, shiitake mushrooms and millet to obtain a functional material powder;
(c) adding water to the functional material powder to prepare a ring and drying the ring;
(d) mixing and puffing the roasted rice and the functional material ring; And
(e) squeezing the puffed swell. < RTI ID = 0.0 > 8. < / RTI >