KR20200048435A - Rice pastry composition containing rubus coreanus powder - Google Patents

Abstract

The present invention relates to a rice cracker composition containing a Rubus coreanus powder. More specifically, the present invention consists of brown rice, a roasted corn powder and a Rubus coreanus powder. The rice cracker composition consisting of the ingredients contains the Rubus coreanus powder, and thus not only is rich in nutrients, but also exhibits excellent palatability.

Description

Rice cake composition containing bokbunja powder {RICE PASTRY COMPOSITION CONTAINING RUBUS COREANUS POWDER}

The present invention relates to a rice cake composition containing a bokbunja powder, and more particularly, to a rice cake composition containing a bokbunja powder containing not only rich nutrients but also excellent palatability. will be.

Bokbunja (Rubus coreanus Miquel) is a deciduous broad-leaved shrub belonging to the family Rosaceae, reaching 2-3 m high and the stem tip is purple or red and is a type of raspberry covered with white powder. It is a perennial plant that blooms white flowers in May-June and bears hemispherical dark red fruits in July-August, and is wild in the southern regions of the Korean Peninsula and 50-1,000 m above sea level in the southern part of China and Japan (Yuk CS , 1990).

In addition, the fruit of bokbunja contains carbohydrate, organic acid, vitamin B group, vitamin C, inorganic components and phenolic compounds such as quercetin, ellagic acid, and sanguiin H-5 (Lee JH et al., 2006, Pang GC et al. , 1996). Separation and identification of Quercetin with antioxidant activity of Bokbunja fruits (Yoon et al., 2003), and lactic acid bacteria fermentation and physiological activity effects of Bokbunja have been reported (Park YS et al., 2003). In addition, changes in the properties of phenolic compounds according to the extraction conditions of bokbunja (Yoon et al., 2003), antioxidant activity of bokbunja (Yoon et al., 1995), separation of hydrolyzed tannin from immature bokbunja (Lee & Lee, 1995) ), It has been reported that it has various physiological activities such as quality characteristics of dried noodles with immature bokbunja powder added (Lee et al., 2000). The size of the fruit is small, and the content of moisture is high, so it is easy to decay and difficult to store. Research on the development of processed foods using the compound is insufficient, and the value of utilization as a functional food material is expected to be large, but the research is still incomplete. The utilization of Korea is not well done (Kim AJ et al., 2007b).

Korean Patent Publication No. 10-2015-0124254 (2015.11.05)

It is an object of the present invention to provide a rice cracker composition containing a bokbunja powder containing not only bokbunja powder, but also rich in nutrients, and excellent palatability.

The object of the present invention is achieved by providing a rice confectionery composition containing a bokbunja powder, characterized by consisting of brown rice, roasted corn powder and bokbunja powder.

According to a preferred feature of the present invention, the confectionery powder-containing rice confectionery composition is composed of 79 to 89 parts by weight of brown rice, 10 to 20 parts by weight of roasted corn powder, and 1 part by weight of the compound molecule powder.

The confectionery powder-containing rice confectionery composition according to the present invention exhibits an excellent effect of providing a confectionery powder-containing rice confectionery composition that is rich in nutrients and exhibits excellent palatability.

1 is a flow chart showing a method of manufacturing a rice confectionery composition containing a bokbunja powder according to the present invention.

Hereinafter, the preferred embodiment of the present invention and the physical properties of each component will be described in detail, but it is intended to be described in detail so that a person skilled in the art to which the present invention pertains can easily implement the invention. This does not mean that the technical spirit and scope of the present invention is limited.

Rice confectionery composition containing the bokbunja powder according to the present invention is composed of brown rice, roasted corn powder and bokbunja powder, consisting of 79 to 89 parts by weight of brown rice, 10 to 20 parts by weight of roasted corn powder and 1 part by weight of bokbunja powder desirable.

Section 1 Measurement of Physicochemical Properties of Raw Materials

1-1. General component analysis

The general component analysis of the raw materials was analyzed according to the AACC method. Moisture content was measured by using 105 atmospheric pressure drying method, crude protein was measured by micro Kjedahl, crude fat was determined by Soxhlet method using Etir as a solvent. The ash content was measured by a direct painting method using a 550 furnace.

1-2. Chromaticity

The chromaticity of the raw materials was measured using L (Lightness), a (Redness), and b (Yellowness) values using a spectro-colorimeter (CM-5, Minolta, Osaka, Japan). Average values are shown.

1-3. Water bonding ability

The water binding capacity of rice flour was conducted by the method of Medcalf and Gilles et al. (1965). After adding 0.5 g of rice flour (based on dry weight) and 20 mL of distilled water to a 50 mL centrifuge tube, a magnetic bar was added and dispersed for 1 hour at room temperature using a stirrer, and then the magnetic bar was removed and centrifuged (5000 rpm, 30 min). Thereafter, the centrifuge tubes were inverted for 1 minute to remove the supernatant, and then the precipitated weight was measured and calculated from the weight ratio with the first sample.

1-4. Measurement of pH, sugar content and acidity

The pH of each sample was a pH meter (Mettler Toledo). The sugar content was measured with a portable sugar meter (PAL-2 Pocket Refractometer, ATAGO, WA, USA).

The acidity was determined by diluting 5 g of the sample 10 times and titrating it with 0.1 N NaOH solution until the pH reached 8.3 to obtain the consumption amount of the NaOH solution consumed and converting it into lactic acid (%, w / w). All experiments were repeated three times to obtain an average value.

V: proper consumption of 0.1 N NaOH solution

F: Titer of 0.1 N NaOH solution

A: Amount of citric acid (ml) equivalent to 1 ml of 0.1 N NaOH solution

D: dilution factor

S: sampling amount (ml)

1-5. Morphological observation of rice flour particles

Samples for observing the surface morphology of rice flour particles were prepared by cutting and attaching a double tape to a stub wiped clean with ethanol, depositing rice flour on it, making it conductive with gold / platinum, and plating. It was observed at a magnification of 1000 times and 5000 times using a field emission scanning electron microscope (Field Emission Scanning Electron Microscope-, FE-SEM-, Gemini 500 + EDS, Oxford).

Section 2 Measurement of Characteristics of Rice Sweets

2-1-1. Preparation of rice crackers with the addition of Nurungji powder and Nurungji fragrance

Table1. Rice crackers with the addition of Nurungji powder and Nurungji fragrance Product Name weight (g) Nurungji Powder Rice Confectionery Nurung Jihyang Rice Confectionery Basic recipe Rice flour 3000 2000 Nurungji Powder 150 250 Nurung - 200

In this experiment, confectionery was prepared only with rice flour, nurungji powder and nurungji flavor. Organic rice flour prepared using rice grown in Gochang-gun, commercially available Nurungji powder, and Nurungji fragrance were used. The method of manufacturing rice crackers using rice flour was prepared in the ratio shown in Table 1. The process of making rice crackers using rice flour was as shown in Fig. 1. That is, the nurungji powder and the nurungji fragrance coating were set at a coating temperature of 150 and a speed of 20 rpm. The rice confectionery thus prepared was put in a plastic bag film and stored and tested at room temperature.

Fig.1 Process of making rice crackers using rice flour

2-1-2. Established bokbunja rice cracker recipe with almond, roasted corn, almond, and roasted rice powder

In this experiment, confectionery was prepared with rice flour, bokbunja juice, roasted corn powder, almond powder, and roasted rice. Organic rice flour, bokbunja juice prepared using rice grown in Gochang-gun, and commercially available roasted corn powder, almond powder, and roasted rice eyes were used. The method of manufacturing rice crackers using rice flour was prepared in the ratio shown in Table 2. The process of making rice crackers using rice flour was as shown in Fig. 1. That is, the nurungji powder and the nurungji fragrance coating were set at a coating temperature of 150 and a speed of 20 rpm. The rice confectionery thus prepared was put in a plastic bag film and stored and tested at room temperature. After adding powders by content, sensory evaluation was performed to select the best recipe.

Table2. Almonds, roasted corn, almonds, roasted rice flour powder Product Name Basic recipe Brown rice Fruit juice Roasted corn powder Almond powder Roasted rice weight (g) A 97.5 0.5 2.0 B 95.5 0.5 4.0 C 93.5 0.5 6.0 D 91.5 0.5 8.0 E 89.5 0.5 10.0 F 96.5 0.5 2.0 1.0 G 94.5 0.5 4.0 1.0 H 93.0 0.5 6.0 0.5 I 91.0 0.5 8.0 0.5 J 89.0 0.5 10.0 0.5 K 96.5 0.5 2.0 1.0 L 94.5 0.5 4.0 1.0 M 93.0 0.5 6.0 0.5 N 91.0 0.5 8.0 0.5 O 89.0 0.5 10.0 0.5 P 95.5 0.5 2.0 1.0 1.0 Q 93.5 0.5 4.0 1.0 1.0 R 92.5 0.5 6.0 0.5 0.5 S 90.5 0.5 8.0 0.5 0.5 T 88.5 0.5 10.0 0.5 0.5

2-1-3. Established a recipe for bokbunja rice crackers with roasted corn powder and MSG

In this experiment, confectionery was prepared from rice flour, bokbunja powder, roasted corn powder, and MSG. Organic rice flour and bokbunja powder manufactured using rice grown in Gochang-gun, and commercially available roasted corn powder and MSG were used. The method of manufacturing rice crackers using rice flour was prepared in the ratio shown in Table 3. The process of making rice crackers using rice flour was as shown in Fig. 1. That is, the nurungji powder and the nurungji fragrance coating were set at a coating temperature of 150 and a speed of 20 rpm. The rice confectionery thus prepared was put in a plastic bag film and stored and tested at room temperature. After adding MSG by content, sensory evaluation was conducted to select the best recipe.

Table3. Bokbunja Rice Confectionery with Roasted Corn Powder and MSG Product Name Basic recipe Brown rice Bokbunbun powder Roasted corn powder MSG weight (g) A 100 - - - B 89.0 1.0 10.0 - C 88.9 1.0 10.0 0.1

2-1-4. Established bokbunja rice sweets recipe with roasted corn powder

In this experiment, confectionery was prepared from rice flour, bokbunja powder, and roasted corn powder. Organic rice flour and bokbunja powder manufactured using rice grown in Gochang-gun and commercially available roasted corn powder were used. The method of manufacturing rice crackers using rice flour was prepared in the ratio shown in Table 4. The process of making rice crackers using rice flour was as shown in Fig. 1. That is, the nurungji powder and the nurungji fragrance coating were set at a coating temperature of 150 and a speed of 20 rpm. The rice confectionery thus prepared was put in a plastic bag film and stored and tested at room temperature. After adding fried corn powder by content, sensory evaluation was conducted to select the best recipe.

Table4. Bokbunja Rice Sweets with Roasted Corn Powder Product Name Basic recipe Brown rice Bokbunbun powder Roasted corn powder weight (g) A 89.0 1.0 10.0 B 79.0 1.0 20.0

2-2. Observation of rice crackers

The shape of the rice cracker was cooled at room temperature, and then the whole shape of the cookie was taken using a camera and compared.

2-3. Color measurement of rice crackers

The color of the prepared rice cracker is cut (1.51.51.5cm) and displayed as L (Lightness), a (Redness), and b (Yellowness) values using a spectral colorimeter (CM-5, Minolta, Osaka, Japan). Each sample was measured three times repeatedly to show the average value.

2-4.Water activity of rice crackers

The water activity was cut about 5 g of the prepared rice crackers and measured three times using a water activity meter (AwTherm) to obtain an average value.

2-5 Sensory evaluation of rice crackers

Sensory evaluation of rice crackers was conducted by the 9-point scale method using the evaluation sheet shown in Fig. 2. The sensory characteristics were evaluated for the quality of appearance (color), aroma, taste (sweet taste, sweetness), texture in the mouth, quality of texture (crispness, hardness, chewiness) and overall preference. The preference for each evaluation item was evaluated as 9 points very good and 1 point very bad. Through sensory evaluation, we tried to refer to products that are on the market by developing sensory evaluation.

Section 3 Results of Measurement of Physicochemical Properties of Raw Materials

3-1. General component analysis

Table 5 shows the analysis results of the general ingredients of the raw materials. The moisture content of the bokbunja powder was 3.480.38%, protein 8.520.04, crude fat 9.393.71, and ash 2.860.01. The moisture content of organic rice flour powder was 10.760.16%, protein 8.340.12, crude fat 4.920.11 , Ash 2.860.01, the moisture content of dry rice flour was 13.491.67, crude fat 0.310.33, ash 0.380.01, and moisture content of wet rice flour was 11.580.43, ash 0.380.09.

Table 5. Analysis of general ingredients (%) Sample Moisture Ash protein Crude
lipid Bokbunbun powder 3.480.38 8.520.04 9.393.71 2.860.01 Organic rice flour 10.760.16 2.720.01 8.340.12 4.920.11 Dry rice flour 13.491.67 0.380.01 8.110.61 0.310.33 Wet rice flour 11.580.43 0.380.09 8.030.57 0.240.84

3-2. Color of raw material

Table 6 shows the color of raw materials. The dryness of rice powder was high as 82.89, 93.76, and 92.72, respectively, and the lightness L value for whiteness was 0.86, -0.40, -0.40, respectively, and the b value for yellowness was 13.22, 3.63, 4.66, respectively. Organic rice flour was higher in lightness and yellowness than other rice flour.

Table 6. Color of raw materials (%) Color values L a b Bokbunja powder 30.430.10 17.870.09 5.580.14 Organic rice flour 82.890.01 0.860.01 13.220.01 Dry rice flour 93.760.01 -0.400.00 3.630.01 Wet rice flour 92.720.03 -0.400.01 4.660.02

3-3. Water bonding ability

Table 7 shows the water binding capacity. The water binding capacity is an amount of water that can be absorbed when sufficient water is added at room temperature. As an indicator of the water binding capacity of rice flour, water that is combined penetrates into the amorphous part of the starch particles or adsorbs on the surface of the starch particles. It is affected by ingredients other than starch (Wong 1982). Organic rice flour, dry rice flour, and wet rice flour had the highest water binding capacity of 296.575.47, 130.068.09, and 127.5924.41, which showed the highest organic rice flour, and showed a significant difference compared to the two types of rice flour. According to Choi et al, it is thought that the higher the degree of damage of starch, the higher the damage level of organic rice flour.

Table 7. Water bonding capacity of raw materials (%)

Organic rice flour Dry rice flour Wet rice flour Water binding capacity 296.575.47 130.068.09 127.5924.41

3-4. Measurement of pH, sugar content and acidity of bokbunja juice

Table 8 shows the measurement results of pH, sugar content, and acidity of the bokbunja juice. The result of pH measurement of the bokbunja juice was 3.16, the sugar content was 44.13, and the acidity was 4.28.

Table 8. pH and sugar content and acidity of bokbunja juice
Sample pH Sugar content Acidity Fruit juice 3.160.01 44.130.06 4.280.07

3-5. Morphological observation of rice flour particles

The shape of organic rice flour and dry and wet rice flour particles observed with a scanning electron microscope is shown in fig. 2. When the shape of the particles was 1000 times, the organic rice flour (A) was smoother than the wet rice flour (C) and dry rice flour (B) surfaces, and the organic rice flour (A) and dry rice flour ( The smoothness of the surface of B) was clearly visible.

Fig. 2 The shape of rice flour particles observed with a scanning microscope (magnification: 1000, 5000)

A: Organic rice flour B: Dry rice flour C: Wet rice flour

Section 4 Measurement Results of Rice Sweets

4-1-1. Observation of the shape of rice crackers with the addition of Nurungji powder and Nurungji fragrance

The results of the appearance observation of Nurungji rice crackers with added powder and fragrance and powder are shown in Fig. It was like 3. There was no significant difference when observed with the naked eye from the powdered, flavored and powdered Nurungji rice crackers.

Figure. 3 Observation of the shape of rice crackers with the addition of Nurungji powder and Nurungji fragrance

4-1-2. Observation of bokbunja rice sweets with roasted corn powder and MSG

The appearance of rice crackers, bokbunja powder, roasted corn powder, and MSG added rice cakes are shown in Fig. It was like four. There was no significant difference when observed with the naked eye, except for the color, in the rice cracker with rice flour, bokbunja powder, roasted corn powder, and MSG.

Figure. 4 Observing the shape of rice crackers

A: brown rice, B: brown rice + bokbunja powder + roasted corn powder, C: brown rice + bokbunja powder + roasted corn powder + MSG 0.1%

4-1-3. Observation of bokbunja rice sweets added with roasted corn powder

The appearance of rice crackers added with rice flour, bokbunja powder, and roasted corn powder is shown in Fig. It was like 5. There was no significant difference when observed with the naked eye in rice crackers containing rice flour, bokbunja powder, and roasted corn powder.

Figure. 5 Observation of bokbunja rice sweets added with roasted corn powder

A: Brown rice 89% + bokbunja powder 1.0% + roasted corn powder 10%

B: brown rice 79% + bokbunja powder 1.0% + roasted corn powder 20%

4-2-1. Color measurement of rice crackers with the addition of Nurungji powder and Nurungji fragrance

Table 9 shows the color of Nurungji rice crackers. Brightness values L values for whiteness are 63.32, 64.52, respectively, and brightness values a for redness are -0.77 and -0.74, respectively, and b values for yellowness are 9.73 and 9.85. Powdered rice crackers were higher than Nurungji powdered rice crackers.

Table 9. Color of rice crackers with Nurungji powder and Nurungji flavor (%) Color values L a b Nurungji Powder Rice Confectionery 63.321.69 -0.770.07 9.730.44 Nurung flavored + powdered rice confectionery 64.521.05 -0.740.09 9.850.46

4-2-2. Color Measurement of Bokbunja Rice Sweets with Almond, Roasted Corn, Almond, and Roasted Rice Powder

Table 10 shows the color of rice crackers with rice flour, bokbunja juice, roasted corn powder, almond powder, and roasted rice. The brightness L value for whiteness was 64.94 for A, the brightness a value for redness was 1.28, and the B value for yellowness was highest for C and M at 16.78, but there was no significant difference.

Table 10. Colors of Bokbunja Rice Sweets with Almond, Roasted Corn, Almond and Roasted Rice Powder Color values L a b A 64.940.01 -0.070.00 12.400.01 B 60.550.01 1.150.01 15.680.02 C 63.440.02 1.220.01 16.780.01 D 62.240.00 0.350.01 13.600.02 E 61.030.01 0.630.00 14.610.01 F 60.110.01 0.370.01 13.520.01 G 64.610.01 0.150.01 13.370.01 H 63.680.01 0.640.01 15.050.01 I 61.420.01 1.130.00 15.850.01 J 61.430.02 0.240.01 13.230.01 K 61.900.12 0.390.08 13.150.33 L 63.920.01 -0.220.01 11.850.01 M 63.440.02 1.220.01 16.780.01 N 62.110.01 0.650.01 15.150.01 O 62.390.01 1.280.01 16.390.01 P 61.770.02 0.230.01 12.620.01 Q 57.320.01 0.270.01 12.190.01 R 61.200.01 0.280.01 13.860.01 S 58.250.01 0.120.01 12.190.00 T 61.420.01 0.510.01 14.140.01

4-2-3. Measurement of Color of Roasted Corn Flour and MSG-Added Bokbun Rice Sweets

Table 11 shows the color of rice crackers with rice flour, bokbunja powder, roasted corn powder, and MSG. Brightness L values for whiteness are 66.50, 57.44, 58.51 Brightness a values for redness are 0.66, 4.27, and 3.47 respectively, and yellow values for b are 15.58, 14.06, and 13.89, and L and b values are high in A. The value of a was high in B.

Table 11. Roasted corn flour and MSG-added bokbunja rice crackers (%) Color values L a b A 66.500.00 0.660.00 15.680.01 B 57.440.00 4.270.00 14.060.01 C 58.510.01 3.470.01 13.890.01

4-2-4. Color Measurement of Bokbunja Rice Sweets with Roasted Corn Powder

Table 12 shows the color of rice crackers with rice flour, bokbunja powder, and roasted corn powder. The brightness L values for whiteness are 55.58, 56.20, and the brightness a values for redness are 4.09 and 4.63, respectively, and the yellow values for b are 12.90 and 15.93.

Table 12. Color of Bokbunja Rice Sweets with Roasted Corn Powder (%) Color values L a b A 55.580.01 4.090.01 12.900.01 B 56.200.01 4.630.01 15.930.01

4-3-1. Measurement of water activity of rice crackers with the addition of Nurungji powder and Nurungji fragrance

Table 13. Water activity (%) of rice crackers with the addition of Nurungji powder and Nurungji fragrance Sample Water activity A 0.44540.00 B 0.46650.01 C 0.45410.02 D 0.45470.00 E 0.43580.00 F 0.44430.01 G 0.46340.01 H 0.44270.00 I 0.44870.02 J 0.46460.01 K 0.46450.00 L 0.45920.01 M 0.44530.00 N 0.45430.00 O 0.44510.01 P 0.46090.02 Q 0.45790.00 R 0.46180.00 S 0.45710.01 T 0.45280.03

Table 13 shows the moisture activity of rice crackers with rice flour, bokbunja juice, roasted corn powder, almond powder, and roasted rice eyes. The water activity was deeply related to the growth of microorganisms when storing rice crackers. B was the highest at 0.4665, and it was almost constant, so there was no significant difference.

4-3-2. Water activity measurement of roasted corn flour and MSG-added bokbunja rice crackers

Table 14 shows the water activity of rice flour, bokbunja powder, roasted corn powder and MSG. The water activity was closely related to the growth of microorganisms when storing rice crackers, but A, B, and C were 0.4413, 0.4583, and 0.4531, respectively, with no significant difference.

Table 14. Moisture activity (%) of roasted corn flour and MSG- added bokbunja rice crackers Sample Water activity A 0.44130.00 B 0.45830.01 C 0.45310.00

4-3-3. Measurement of moisture activity of bokbunja rice sweets with roasted corn powder

Table 15 shows the moisture activity of rice crackers with rice flour, bokbunja powder, and roasted corn powder. A and B were 0.4045 and 0.4453, respectively, and B was high.

Table 15. Moisture Activity (%) of Bokbunja Rice Sweets with Roasted Corn Powder Sample Water activity A 0.40450.04 B 0.44530.02

4-4-1. Sensory evaluation of rice crackers with the addition of Nurungji powder and Nurungji fragrance

Table 16 shows the results of sensory tests on the appearance, aroma, savory taste, sweet taste, texture in the mouth, crispness, firmness, chewiness, and overall preference of rice crackers prepared with Nurungji powder and Nurungji powder + fragrance. In sensory evaluation, 276 scored higher than 168, but no significant difference was observed. The scent, savory and sweet tastes were all higher than 276, with 168 being 6.30, 6.50, and 5.70. The texture in the mouth was 6.40 with a high score of 276, while the crispness, firmness, and chewiness were high in all items. In particular, there was a significant difference in crispness and rigidity. The overall preference was 168 with a high score of 7.00.

The sensory evaluation result of rice crackers prepared with Nurungji powder and Nurungji powder + fragrance was 168, but no significant difference was observed. It is judged that it can be used as basic data for the glutinous rice cake to be developed later.

Table 16. Sensory test of rice crackers with Nurungji powder and Nurungji flavor Exterior
(color) incense flavor In the mouth
Texture Texture quality Overall preference Savory taste sweetness Crisp stiffness Chewiness 168 6.901.60 6.301.42 6.501.27 5.702.00 6.201.32 7.200.92 6.801.03 7.100.99 7.000.94 276 7.001.63 6.101.60 6.401.26 5.501.65 6.400.84 6.700.82 6.201.03 7.100.88 6.800.79

4-4-2. Sensory evaluation of roasted corn flour and MSG-added bokbunja rice crackers

The following are the results of sensory appeal to tourists at the Bokbunja Watermelon Festival. A comparison was made of rice sweets added with only rice flour, rice sweets containing bokbunja, rice sweets with bokbunja and MSG. Children had the highest preference for rice crackers with only rice flour, and adults had the highest preference for rice crackers containing bokbunja. There were many opinions that the taste of rice crackers with only rice flour was mild and that the rice crackers containing bokbunja were light, and the rice crackers with bokbunja and MSG felt umami. The rice crackers added with bokbunja and MSG seem to have a lot of taste, so it seems that the taste is different depending on the taste. There was an opinion that the three kinds of rice crackers tasted similar, so the additive content of the MSG should be increased and the additive type of MSG should be changed.

The preference was given to bokbunja rice sweets with only roasted corn powder. It is judged that it can be used as basic data for the glutinous rice cake to be developed later.

4-4-3. Sensory Evaluation of Bokbunja Rice Sweets with Roasted Corn Powder

Table 17 shows the results of sensory tests on the appearance, flavor, savory taste, crispness, texture in the mouth, and overall preference of rice crackers with rice flour, bokbunja powder, and roasted corn powder. The preference of rice crackers was highest at 124, while the preference of scent was significantly higher at 237. The palatability, crispness and texture in the mouth were also good at 237. The overall preference was also high, from 237 to 7.40.

As a result of sensory evaluation of rice crackers, 237 rice crackers were preferred.

Table 17. Sensory Test of Bokbunja Rice Sweets with Roasted Corn Powder Appearance (color) incense Savory taste texture Overall preference Crisp In the mouth
Texture 124 7.201.81 6.701.34 6.801.32 7.201.23 6.901.37 6.901.20 237 6.201.23 7.501.08 7.601.26 7.401.26 7.201.62 7.401.35

Claims (2)

Rice cake composition containing a bokbunja powder, characterized in that consisting of brown rice, roasted corn powder and bokbunja powder.
The method according to claim 1,
The rice cake composition containing the bokbunja powder contains a rice cake composition containing bokbunja powder, characterized in that it consists of 79 to 89 parts by weight of brown rice, 10 to 20 parts by weight of roasted corn powder and 1 part by weight of bokbunja powder.

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