KR102300310B1 - Method for manufacturing rice cake comprising dietary fiber and rice cake manufactured thereby - Google Patents

Abstract

The present invention comprises the steps of (a) mixing 100 parts by weight of grain powder, 5 to 10 parts by weight of dietary fiber, and 0.5 to 5 parts by weight of germinated brown rice powder to prepare a raw material mixture; (b) preparing a raw material dough mixture by mixing 20 to 100 parts by weight of water and 0.1 to 2 parts by weight of salt with the raw material mixture based on 100 parts by weight of the grain powder; And (c) extruding the raw material dough mixture to prepare a rice cake; provides a method for producing rice cake containing dietary fiber comprising.
The method for producing rice cakes containing dietary fiber according to the present invention can prepare rice cakes that contain dietary fiber, resistant starch and minerals abundantly to help promote bowel movements and intestinal function, and the prepared rice cakes include tteokbokki, It can be used for making foods such as rice cake soup, so anyone can easily consume it.

Description

Method for manufacturing rice cake containing dietary fiber and rice cake manufactured thereby {Method for manufacturing rice cake comprising dietary fiber and rice cake manufactured thereby}

The present invention relates to a method for producing rice cakes that improve bowel activity and intestinal regulation, and aid in diet due to low calorie.

With the continuous development of human civilization and accelerating industrialization, lifestyles, working patterns, and eating habits are significantly changing. It is known that the consumption of

Reflecting this trend, in recent years, the amount of rice consumed as rice is gradually decreasing in Korea, and it is known that the consumption of processed foods made from rice such as rice cakes, noodles, and confectionery is greatly increasing, and among rice processed foods, Garae-tteok is a round, long-shaped rice cake manufactured by mixing non-glutinous rice flour with salt water and then processing it. It is mainly used for tteok-guk or tteok-bokki.

Tteokbokki and Tteok-guk are made with rice, a mixture of rice and wheat, and because they contain a large amount of starch as the main ingredient, they have disadvantages in terms of nutritional concentration and high calorie. In recent years, various methods are being explored to lower the calorific value of rice cakes by adding dietary fiber or resistant starch to raw materials for making rice cake dough and to enhance functionality.

As an example, Document 1, Korean Patent No. 10-1454600, describes the steps of (a) preparing a composition for making rice cakes by mixing konjac colloid with non-glutinous rice or non-glutinous brown rice flour; (b) kneading to homogenize the composition for making rice cake; (c) increasing the composition for making kneaded rice cakes; (d) manufacturing a rice cake by punching and extruding the steamed rice cake composition; (e) packaging the prepared rice cake casing; And (f) there has been a disclosure regarding a method for producing rice cakes using grains and konjac colloids comprising the step of retorting the casing-packed rice cakes.

As another example, in Korean Patent Application Laid-Open No. 10-2016-0126919, which is document 2, the rice cake is not dried well, and boiling water can easily reach the inside of the rice cake, including baeami, general rice, LEVAN, and inuline. Disclosed is a rice cake soup using baeami, which is penetrated to shorten the cooking time, and to which dietary fiber is added, which can function as a health food and a manufacturing method.

As another example, in Korean Patent Application Laid-Open No. 10-2017-0127986, which is Document 3, a mixture is obtained by mixing indigestible starch and rice flour, water is added to the mixture to obtain a dough, and then steam is added to the dough and steamed. A method for preparing rice cakes containing Hwaseong starch has been disclosed.

On the other hand, in the modern society where the westernized diet is common, instant foods and foods using refined raw materials have increased, and as the population consuming these foods increases, from the initial mild symptoms such as constipation and obesity, elevated cholesterol levels, hyperlipidemia and The incidence of various adult diseases such as diabetes is increasing, and as a preventive measure for these symptoms, prevention using exercise therapy and food are often attempted.

Among these symptoms of modern people, constipation is characterized by firm and dry stools compared to healthy ones, and a significant decrease in the frequency and amount of defecation, resulting in discomfort or physiological disturbances during defecation. Intake of dietary fiber is known to improve such disorders, and interest is increasing.

However, since dietary fiber can interfere with intestinal motility by generating a large amount of gas when consumed in excess, symptoms such as diarrhea, vomiting, and abdominal distension may appear, and furthermore, it may lead to irritable bowel syndrome, iron, zinc, There is a problem that it is necessary to pay attention to dietary fiber intake by preventing the absorption of minerals such as calcium. There is a need for research on how to

Korean Patent No. 10-1454600 (Announcement Date: 2014.11.03.) Korean Patent Publication No. 10-2016-0126919 (published on: 2016.11.02.) Korean Patent Publication No. 10-2017-0127986 (published on: 2017.11.22.)

The present invention has been devised to solve the problems of the prior art as described above, and as rice cakes are manufactured under specific processing conditions, the production of resistant starch in the grain powder, the main raw material of rice cakes, is increased, and dietary fiber and germinated brown rice powder The purpose of this invention is to provide technical details on a method for manufacturing rice cakes having an effect of improving constipation along with a bowel effect by adding as an auxiliary agent.

Specifically, an object of the present invention is to provide technical details on a method for manufacturing a rice cake having a significantly increased content of resistant starch by extrusion molding a raw dough mixture containing an excessive amount of moisture one or more times.

The technical problems to be solved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned are clearly understood by those of ordinary skill in the art to which the present invention belongs from the following description it could be

In order to achieve the technical problem as described above, the present invention comprises the steps of: (a) preparing a raw material mixture by mixing 100 parts by weight of grain powder, 5 to 10 parts by weight of dietary fiber, and 0.5 to 5 parts by weight of germinated brown rice powder; (b) 　 preparing a raw material dough mixture by mixing 20 to 100 parts by weight of water and 0.1 to 2 parts by weight of salt with the raw material mixture based on 100 parts by weight of the grain powder; And (c) 　 extruding the raw material dough mixture to manufacture a rice cake; provides a method for producing rice cake containing dietary fiber comprising.

In addition, the grain powder, non-glutinous rice, barley, brown rice, oats, wheat, sorghum, corn, soybean, mung bean, barley, millet, millet and buckwheat may be used.

In addition, the dietary fiber is prepared by: 1) mixing starch with water and then suspending it to prepare a starch suspension; 2) preparing a mixture by supplying an aqueous alkali solution to the starch suspension, and heating the prepared mixture to a temperature of 40 to 60° C. to gelatinize the starch contained in the mixture; 3) inducing a crosslinking reaction by adding a crosslinking agent to the mixture containing the gelatinized starch; 4) neutralizing the mixture by adding an acidic aqueous solution to the mixture inducing the crosslinking reaction; 5) concentrating dietary fiber in the neutralized mixture; 6) purifying the dietary fiber-concentrated mixture using activated carbon or ion exchange resin to obtain a dietary fiber mixture; and 7) drying the dietary fiber mixture to prepare a dietary fiber powder may be used.

In addition, in step (b), based on 100 parts by weight of the grain powder, mixing water containing 60 to 80 parts by weight of water and 0.1 to 2 parts by weight of salt may be mixed with the raw material mixture to prepare a raw dough mixture.

In addition, in the step (c), the screw rotation speed of 200 to 800 rpm, the extrusion temperature of 100 to 200 ℃, and the input amount of the raw dough mixture 50 to 200 g / min.

In addition, the present invention provides a rice cake comprising dietary fiber prepared by the method described above.

The method for producing rice cakes containing dietary fiber according to the present invention can produce rice cakes that contain dietary fiber, resistant starch, and minerals abundantly to help bowel movements and intestinal function, and the prepared rice cakes are tteokbokki, tteokguk It can be used in the manufacture of foods, such as, etc., so that anyone can easily consume it.

1 is a process diagram showing a method of manufacturing a rice cake containing dietary fiber according to the present invention.
2 is a result of analyzing the total bacteria state of mice that ingested rice cakes prepared by the methods according to Examples and Comparative Examples.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art to which the present invention pertains can easily implement them. However, since the description of the present invention is merely an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiment described in the text. That is, since the embodiment may have various changes and may have various forms, it should be understood that the scope of the present invention includes equivalents capable of realizing the technical idea. In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all of them or only such effects, it should not be understood that the scope of the present invention is limited thereby.

The meaning of the terms described in the present invention should be understood as follows.

Terms such as “first” and “second” are for distinguishing one component from another, and the scope of rights should not be limited by these terms. For example, a first component may be termed a second component, and similarly, a second component may also be termed a first component. When a component is referred to as being “connected” to another component, it may be directly connected to the other component, but it should be understood that other components may exist in between. On the other hand, when it is mentioned that a certain element is "directly connected" to another element, it should be understood that the other element does not exist in the middle. Meanwhile, other expressions describing the relationship between elements, that is, “between” and “immediately between” or “neighboring to” and “directly adjacent to”, etc., should be interpreted similarly.

The singular expression is to be understood as including the plural expression unless the context clearly dictates otherwise, and terms such as "comprises" or "have" refer to the described feature, number, step, action, component, part or these It is intended to indicate that a combination exists, and it should be understood that it does not preclude the possibility of the existence or addition of one or more other features or numbers, steps, operations, components, parts, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, unless otherwise defined. Terms defined in the dictionary should be interpreted as being consistent with the meaning of the context of the related art, and cannot be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present invention.

As used herein, "dietary fiber" refers to a product obtained by extraction and purification using a separate extraction method from vegetables, fruits, or grains, and dietary fiber increases satiety upon ingestion and reduces absorption of carbohydrates and cholesterol, etc. It reduces constipation, prevents constipation, and plays a role in improving the intestinal environment.

As used herein, "resistant starch" refers to starch that is difficult to be decomposed by enzymes, such as raw potato starch or high amylose starch, and refers to indigestible starch such as amylose, which is formed in the tissues of rice cakes by processing grain powder, which is the main raw material. Specifically, resistant starch, such as amylose starch, is not digested in the small intestine due to resistance to α-amylase when ingested, but is moved to the large intestine and then fermented. By increasing the production of short-chain fatty acids such as (acetate) and propionate (propionate), it reduces the hydrogen ion concentration (pH) in the colon, increases the excretion of bile acids through feces, reduces blood sugar, reduces cholesterol, reduces triglycerides and It has the effect of preventing colon cancer, and can improve the intestinal flora.

Hereinafter, the present invention will be described in detail.

1 is a process diagram showing a method of manufacturing a rice cake containing dietary fiber according to the present invention.

Referring to FIG. 1, the method for producing rice cakes containing dietary fiber according to the present invention comprises the steps of (a) preparing a raw material mixture by mixing grain powder, salt, dietary fiber, and germinated brown rice powder; (b) preparing a raw material dough mixture by mixing the mixing water with the raw material mixture; and (c) 　 extruding the raw dough mixture to produce a rice cake.

The step (a) is a step of preparing a raw material mixture such as grain powder to prepare rice cake. In this step, the raw material mixture can be prepared by homogeneously mixing with grain powder, salt, dietary fiber and germinated brown rice powder. have.

Grain powder, which is the main raw material for making rice cakes, contains starch and contains protein, fat, dietary fiber, vitamins, and minerals, and serves to replenish calories and nutrients when ingested. After steaming and kneading the steamed rice cake dough, the tissue becomes dense and it is a component that can form a rice cake with a chewy texture.

For this purpose, the grain powder may be obtained by pulverizing non-glutinous rice, barley, brown rice, oats, wheat, sorghum, corn, soybean, mung bean, barley radish, millet, millet, buckwheat or a mixture thereof, and the grain powder is as follows One prepared in the same way can be used.

Specifically, the grain powder is washed with water and then immersed in water for a certain period of time (1 to 12 hours) to infiltrate moisture into the grain and remove moisture from the surface, and then pulverize the grain impregnated with moisture using a roller mill, etc. It can be manufactured through a method of pulverizing using a device, and the pulverization is repeated one or more times to control the average particle size of the grain powder.

Preferably, as the grain powder, non-glutinous rice powder mixed with non-glutinous rice powder and wheat flour in a weight ratio of 500:1 to 100:1, respectively, may be used.

The non-glutinous rice mixed powder can prevent the rice cake from being hardened for a long time by adding flour, and the flour can be mixed in the dough to improve properties such as adhesion and cohesiveness to the dough tissue, and the mixing ratio of the flour can be in the above range If it is less than, the adhesiveness and cohesiveness of the dough may not significantly increase, and if it exceeds the above range, the stickiness of the dough may increase, and the gluten content may increase to cause indigestion problems.

Dietary fiber, a raw material for making rice cakes, is a water-soluble powder component obtained from natural starch, has high safety, low calorie, and excellent physiological activity. Specifically, dietary fiber suppresses the rise of postprandial blood glucose level and triglyceride level, lowers serum fat and body fat, aids intestinal function and improves constipation and diarrhea, promotes absorption of various mineral components, red blood cells, It can improve diseases such as anemia by affecting hemoglobin and hematocrit.

In particular, 5 to 10% of dietary fiber is absorbed and digested as glucose in the stomach and small intestine, etc. Therefore, it is in the spotlight as a material for diet food.

Dietary fiber as described above improves the texture of rice cake, plays a role in improving acidity, metallic odor, oil odor, retort odor, etc. let it be

In the raw material mixture, dietary fiber may be mixed in a ratio of 5 to 10 parts by weight based on 100 parts by weight of grain powder. If it is exceeded, symptoms such as diarrhea, vomiting, and abdominal distension may appear in those who consume rice cakes.

In addition, dietary fiber may be used by introducing dietary fiber powder prepared using various conventional methods, and commercially available dietary fiber powder such as corn starch-derived fiber may be used.

According to a preferred embodiment of the present invention, the dietary fiber powder is prepared by: 1) mixing starch with water and then suspending it to prepare a starch suspension; 2) preparing a mixture by supplying an aqueous alkali solution to the starch suspension, and heating the prepared mixture to a temperature of 40 to 60° C. to gelatinize the starch contained in the mixture; 3) inducing a crosslinking reaction by adding a crosslinking agent to the mixture containing the gelatinized starch; 4) neutralizing the mixture by adding an acidic aqueous solution to the mixture inducing the crosslinking reaction; 5) concentrating dietary fiber in the neutralized mixture; 6) purifying the dietary fiber-concentrated mixture using activated carbon or ion exchange resin to obtain a dietary fiber mixture; and 7) drying the dietary fiber mixture to prepare a dietary fiber powder may be used.

Representative examples of the crosslinking agent include phosphorus oxychloride, sodium trimeta-phosphate, sodium tripoly phosphate, adipic anhydride, and the like, and starch mixture 100 It may be mixed in a ratio of 0.5 to 10 parts by weight based on parts by weight.

The dietary fiber powder as described above may be prepared using grain starch, and preferably, corn starch may be introduced to obtain a dietary fiber powder.

Specifically, the dietary fiber obtained by introducing corn starch is a water-soluble dietary fiber containing a large amount of indigestible maltodextrin, forms a transparent solution, has low viscosity and sweetness, and has excellent processability. And, it has high safety, is recognized as GRAS by the US FDA, has high stability and is low in calories at 2 kcal/g, suppresses the rise of postprandial blood glucose and triglycerides, lowers serum fat and body fat, and improves constipation. It has intestinal effects such as improvement of diarrhea and diarrhea, and promotes the absorption of minerals in the body.

The corn-derived dietary fiber powder prepared by the above method contains a large amount of indigestible starch, which is a type of dietary fiber, such as indigestible maltodextrin, and may be a component that helps bowel movements and exhibits various physiological activities.

In addition, the germinated brown rice powder included in the raw material mixture is ground germinated brown rice, and the germinated brown rice is germinated to 1 to 5 mm by supplying appropriate temperature, moisture, and oxygen to maximize the nutrition and functionality of brown rice. It refers to rice that has been germinated to have a softer texture than brown rice. Germinated brown rice not only improves texture by softening the tissue, but also contains minerals such as dietary fiber, vitamins, B1, B2, E, calcium, and phosphorus, and γ-amino butyric acid (GABA) and beta-sitosterol (β -sitosterol), which is high in various physiologically active ingredients, so that functional rice cakes can be manufactured have.

The germinated brown rice powder can be mixed in a ratio of 0.5 to 5 parts by weight based on 100 parts by weight of the grain powder to prepare a raw material mixture. The effect of preventing the occurrence of stomach upset due to the addition is insignificant, and when it exceeds 5 parts by weight, digestion and absorption are promoted and the effect of reducing calories is reduced.

Therefore, in this step, with respect to 100 parts by weight of the grain powder, 0.1 to 2 parts by weight of salt, 5 to 10 parts by weight of dietary fiber, 0.5 to 5 parts by weight of germinated brown rice powder can be mixed to prepare a raw material mixture.

In addition, in this step, in order to prepare the raw material mixture, 0.5 to 5 parts by weight of vegetable oil may be additionally mixed based on 100 parts by weight of the grain powder, and the vegetable oil is coated on the grain powder by mixing the grain powder and vegetable oil. Then, salt, dietary fiber and germinated brown rice powder may be mixed to prepare a raw material mixture.

The vegetable oil may include oils such as soybean oil, canola oil, grape seed oil, coconut oil, and the like, and the vegetable oil serves to significantly increase the content of resistant starch in the grain powder during rice cake manufacturing in a step to be described later.

On the other hand, the step (b) is a step of supplying the mixing water to the raw material mixture, and uniformly mixing it to prepare a viscous raw material dough mixture.

Mixing water is prepared by mixing water and salt, and in this step, based on 100 parts by weight of the grain powder, mixing water containing 20 to 100 parts by weight of water and 0.1 to 2 parts by weight of salt is supplied to the raw material mixture, Mixed dough can be prepared by mixing them homogeneously.

In particular, in this step, in order to prepare the raw material dough mixture, it is preferable to mix 60 to 80 parts by weight of water based on 100 parts by weight of the grain powder to prepare a high moisture raw material dough mixture having a high moisture content. When the raw material dough mixture is heated and extruded through the extrusion process, a large amount of water molecules are introduced into the crystal structure of the grain powder by heating, thereby breaking the hydrogen bond between the crystal structure and the starch of the grain powder, thereby promoting the bonding between carbons. As the heated starch is cooled and rearranged, the content of resistant starch can be increased, and a rice cake with a significantly increased content of resistant starch can be prepared by repeatedly heating and extruding.

Specifically, when the water content is less than 60 parts by weight, the moisture content in the rice cake dough is low, and the dietary fiber expands with the rice cake and dietary fiber due to high temperature heating. There is a problem in that a sufficient amount of moisture does not penetrate into the crystals, so that the content of resistant starch does not increase significantly. This may occur and it may be difficult to manufacture rice cakes of a desired size and shape.

Salt, a raw material for making rice cakes, serves to brighten the color and enhance the taste of rice cakes, and is added to prevent the propagation and decay of microorganisms for a certain period of time, and 0.1 to 2 parts by weight based on 100 parts by weight of grain powder It can be mixed in a ratio, and it can be configured so that the salt is uniformly mixed by using a mixture of water and salt.

In addition, the compounding water may further include a sweetener such as sugar, but is not limited thereto.

Meanwhile, in step (c), the raw dough mixture is extrusion-molded to produce a rice cake, and the raw dough mixture is put into an extruder and then extruded to produce a rice cake in the shape of a rice cake.

In this step, rice cake can be manufactured by molding the raw material dough mixture using various conventional rice cake manufacturing methods such as extrusion, steaming and extrusion.

Specifically, extrusion is a device for manufacturing rice cake by pressing and heating the raw dough mixture using an extrusion device to cook the raw dough mixture, and then passing the raw dough mixture through a die to shape it into a certain shape. It can be carried out in consideration of the barrel temperature of the device, the moisture content of the raw dough mixture, the screw speed, etc., and the rice cake can be manufactured by manufacturing the rice cake through the extrusion process and then cutting it to a preset size.

The extrusion can be repeated one or more times, and when the extrusion is performed twice, the surface of the rice cake becomes smoother than when the extrusion is performed once, but when it exceeds 5 times, the hardness of the rice cake structure increases There is a problem in that the hardened texture deteriorates and the content of resistant starch is lowered. Extrusion of the raw dough mixture is preferably performed by repeatedly extruding the rice cake prepared by extrusion without exposing it to moisture. As the number of extrusion molding increases, the pores of the rice cake tissue become finer to form a dense structure, It is possible to manufacture rice cakes with a low absorption rate, so it is possible to prevent deterioration of texture due to the addition of dietary fiber.

More specifically, in this step, the raw dough mixture may be extruded using a co-directional twin-screw extruder, and the diameter is 20 to 40 mm, and the diameter to length ratio (L/D ratio) is 20:1 to 15: One high shear force screw can be used, the screw rotation speed is 200 to 800 rpm, the barrel temperature is 100 to 200 ° C., and the raw material input amount is set to 50 to 200 g / min to extrude rice cake.

Under the above extrusion conditions, screw rotation speed and barrel temperature are key factors influencing the conversion of soluble starch contained in grain powder into resistant starch in the rice cake tissue. volume can be maximized.

In addition, in the present invention, as the rice cake is manufactured by extrusion molding the raw dough mixture having a high moisture content in an amount of 50 to 100 parts by weight relative to 100 parts by weight of grain powder at least once, the content of resistant starch is increased while the content of high moisture content is increased. It is possible to produce rice cakes with excellent texture by preventing the decrease in elasticity and cohesiveness of the raw dough mixture due to the content. It is possible to manufacture rice cakes without fear of side effects such as abdominal pain.

In particular, resistant starch can be used as a method to reduce the caloric value of rice cakes without changing the taste or texture when added to other foods.

The rice cake molded by the above method may preferably be a garae rice cake used for manufacturing tteokbokki or tteokguk, etc. , rice cake soup, rice cake hot bar, rice cake pizza, rice cake for shaved water, rice cake fresh noodles, rice cake Saealsim, fusion rice cake, etc. can be easily used as a method for manufacturing rice cakes.

In addition, in the present invention, the rice cake manufactured by extrusion molding under the conditions as described above can be commercialized through an additional processing process of cutting or molding to a preset size, and the manufactured rice cake has a humidity of 70 to 90% and a temperature of 5 to 15 ℃ The rice cake having a moisture content of 35 to 40% can be prepared by drying in a refrigerator for 4 to 48 hours.

If the rice cake is heated or cooled for a short time under low humidity, only the surface of the rice cake is dried or cooled, which may cause the shape of the rice cake to deform or crack the surface. If the texture of the rice cake is deteriorated and it exceeds 40%, microorganisms may easily multiply and the rice cake may be deteriorated.

In addition, the prepared rice cake may be configured to prevent moisture loss from the rice cake for a long time by applying vegetable oil or the like to the surface.

In addition, in this step, it may be configured to further include the step of packaging the manufactured rice cake, and through this, the manufactured rice cake can be commercialized.

Specifically, in this step, the manufactured rice cake is made of polyethylene (PE), cold-resistant polypropylene (PP), polylactic acid (PLA), low-density polyethylene (LDPE), high-density polyethylene (HDPE), polyvinylidene chloride (PVDC). ), polystyrene (PS) or mixtures thereof, etc., and a vacuum packaging machine can be used to individually package the rice cakes.

Furthermore, in this step, the rice cake product manufactured by packaging as described above can be out-packed in a ready-to-ship state, and the rice cake product packaged in a box-type external packaging material made of paper or plastic is additionally externally packaged so that it can be shipped. It can be packaged, and the outer-packed rice cake product is transferred to a frozen storage warehouse with an internal temperature of -18 ℃ or less and stored frozen in a state separated from the floor and wall, and transported by pallets and transport equipment for easy mass transport. can

The method for producing a rice cake containing dietary fiber according to the present invention as described above can prepare a rice cake that helps bowel movements and intestinal function by containing abundant dietary fiber, resistant starch and minerals, and the prepared rice cake Since it can be used in the manufacture of foods such as tteokbokki and rice cake soup, anyone can easily consume it.

Hereinafter, the present invention will be described in more detail by way of examples.

The presented examples are only specific examples of the present invention, and are not intended to limit the scope of the present invention.

<Experimental example>

(1) Rice cake manufacturing

A raw material dough mixture was prepared with the composition (standard: weight ratio) as shown in Table 1 below, and the prepared raw material dough mixture was extruded to prepare rice cakes. For the grain powder, 100% non-glutinous rice powder was used, and corn starch dietary fiber was introduced.

As dietary fiber, corn dietary fiber powder prepared in the following way was used.

First, corn dietary fiber powder is prepared by: 1) mixing corn starch and water in a weight ratio of 1:5, respectively, and then suspending the mixture to prepare a starch suspension; 2) preparing a mixture by supplying an aqueous solution containing NaOH having a pH of 12 to pH 13 to the starch suspension, and heating the prepared mixture at a temperature of 40 to 60° C. for 0.5 to 2 hours to gelatinize the starch contained in the mixture ; 3) inducing a crosslinking reaction by adding 10 parts by weight of sodium trimetaphosphate as a crosslinking agent to 100 parts by weight of a mixture containing gelatinized starch; 4) neutralizing at room temperature by adding an acidic aqueous solution to the mixture inducing the crosslinking reaction; 5) concentrating the dietary fiber in the neutralized mixture using a method such as centrifugation; 6) purifying the dietary fiber-concentrated mixture using activated carbon or ion exchange resin to obtain a dietary fiber mixture; and 7) drying the dietary fiber mixture to prepare a dietary fiber powder may be used.

The raw dough mixture can be extruded using a co-directional twin-screw extruder, and a high shear screw with a diameter of 25 mm and a diameter-to-length ratio (L/D ratio) of 20:1 was used. The screw rotation speed was 500 rpm, the barrel temperature was 110° C., and the raw material input was set to 100 g/min to extrude the rice cake, and the extrusion was repeated three times to prepare the rice cake.

Example 1-1 Example 1-2 Examples 1-3 Examples 1-4 Comparative Example 1-1 Comparative Example 1-2 Comparative Example 1-3 Comparative Example 1-4 non-glutinous rice powder 100 100 100 100 100 100 100 100 refined salt 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Dietary Fiber 5 5 5 5 5 5 15 One germinated brown rice One One One One One One One One vegetable oil - - - One - - - water 50 60 80 60 20 30 100 100

In addition, rice cakes according to Examples 2-1 to 2-10 and Comparative Examples 2-1 to 2-4 were prepared using the same raw material dough mixture and extruder as in Example 1-3, as shown in Table 2 below. Extrusion conditions were adjusted under the same conditions.

water
addition amount rotation speed
(rpm) Barrel temperature
(℃) Raw material input (g/min) Example 2-1 80 200 110 100 Example 2-2 80 300 110 100 Example 2-3 80 800 110 100 Example 2-4 80 200 170 100 Example 2-5 80 300 170 100 Example 2-6 80 800 170 100 Comparative Example 2-1 30 100 110 100 Comparative Example 2-2 30 1,000 110 100 Comparative Example 2-3 30 100 170 100 Comparative Example 2-4 30 1,000 170 100

(2) Measurement of resistant starch content

Samples were taken from the rice cakes prepared by the methods according to Examples and Comparative Examples, and the content of resistant starch contained in the rice cakes was measured, and the results are shown in Table 3 below.

The content of resistant starch was measured by the AOAC method using a kit manufactured by Wicklow. 100 mg of the sample was reacted with pancreatin α-amylase at 37° C. for 16 hours, and 2 M KOH solution was added to the precipitate to disperse and dissolve. After adding 1.2 M sodium acetate buffer with pH 3.8 and amyloglucosidase and reacting at 50° C. for 30 minutes, amylose, a resistant starch, was calculated according to the amount of hydrolyzed glucose.

Amylose content (%) Example 1-1 27.3 Example 1-2 32.3 Examples 1-3 32.5 Examples 1-4 35.6 Example 2-1 33.9 Example 2-2 34.7 Example 2-3 27.6 Example 2-4 24.3 Example 2-5 23.7 Example 2-6 19.3 Comparative Example 1-1 14.1 Comparative Example 1-2 17.4 Comparative Example 1-3 25.3 Comparative Example 1-4 19.4 Comparative Example 2-1 16.7 Comparative Example 2-2 12.1 Comparative Example 2-3 17.6 Comparative Example 2-4 14.3

As shown in Table 3, as a result of measuring the amylose content in the prepared rice cakes, it was confirmed that the amount of amylose produced was affected by the content of the mixing water added during dough preparation and the extrusion conditions. The amount of amylose produced showed a tendency to increase, and suitable extrusion conditions could be derived.

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(3) suit effect analysis

In order to confirm the intestinal effect of the prepared rice cake, Examples 1-1 to 1-4 and Examples 2-1 to 2-6, Comparative Examples 1-1 to 1-4 and Comparative Examples 2-1 to 2-4 The rice cake prepared by the method according to the above was ingested by a high-fat diet mouse test subject (each 5 out of 90 mice), and the microbiota status was analyzed using the feces of the mice that consumed the rice cake. Total intestinal bacteria analysis was analyzed by extracting genomic DNA from a fecal sample and performing a PCR reaction, and mice administered only a high-fat diet were set as a control group, and the results are shown in FIG. 2 .

Mice were bred for 12 weeks under aseptic conditions, and 5 mice were arbitrarily classified in cages and bred on a high-fat diet in an environment in which a temperature of 20 to 24° C. and a humidity of 50 to 60% were maintained.

As shown in Figure 2, it was confirmed that the mice that consumed rice cakes in Examples and Comparative Examples had an average sclerotiasis / Bacteroidetes ratio improved close to that of mice fed a normal diet, in particular, In the case of mice eating the rice cakes prepared by the method according to Examples 1-2 to 1-4 and Examples 2-1 and 2-2, the average ratio of sclerotiaceae / bacillus bacilli was also greatly reduced, indicating that the intestinal effect was very excellent. could check In particular, it was confirmed that the rice cake of Comparative Example 1-3, in which dietary fiber was mixed in a ratio of 15 parts by weight, improved the intestinal effect, but the effect due to excessive addition of dietary fiber was found to be insignificant.

For reference, Bacteroidetes are called slender bacteria, and are widely distributed in the intestines of slender people and reduce the incidence of diabetes. Firmicutes are bacteria that cause obesity and are widely distributed in obese people.

Through the above results, the rice cake prepared by the rice cake manufacturing method of the present invention is extruded by extruding a high moisture raw material dough mixture with a high moisture content under specific conditions, and contains a large amount of dietary fiber and resistant starch, thereby reducing intestinal function, obesity and It may exhibit effects such as improvement of constipation.

The detailed description of the preferred embodiments of the present invention disclosed as described above is provided to enable any person skilled in the art to make and practice the present invention. Although the above has been described with reference to preferred embodiments of the present invention, it will be understood by those skilled in the art that various modifications and changes can be made to the present invention without departing from the scope of the present invention. For example, a person skilled in the art may use each configuration described in the above-described embodiments in a way that is combined with each other. Accordingly, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

The present invention may be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention. Accordingly, the above detailed description should not be construed as restrictive in all respects but as exemplary. The scope of the present invention should be determined by a reasonable interpretation of the appended claims, and all modifications within the equivalent scope of the present invention are included in the scope of the present invention. The present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein. In addition, claims that are not explicitly cited in the claims may be combined to form an embodiment or may be included as a new claim by amendment after filing.

Claims (6)

(a) preparing a raw material mixture by mixing 100 parts by weight of grain powder, 5 to 10 parts by weight of dietary fiber, and 0.5 to 5 parts by weight of germinated brown rice powder;
(b) mixing water containing 60 to 80 parts by weight of water and 0.1 to 2 parts by weight of salt based on 100 parts by weight of the grain powder with the raw material mixture to prepare a raw material dough mixture; and
(c) extruding the raw material dough mixture to produce a rice cake;
The grain powder is characterized in that it is obtained from one or more grains selected from the group consisting of non-glutinous rice, barley, brown rice, oats, wheat, sorghum, corn, soybeans, mung beans, barley, millet, millet and buckwheat,
In step (c),
A formula characterized in that extrusion molding is performed 1 to 5 times using a co-directional twin-screw extruder under the conditions of a screw rotation speed of 200 to 800 rpm, an extrusion temperature of 100 to 200 ° C, and an input amount of the raw dough mixture of 50 to 200 g / min. A method for manufacturing rice cakes containing fiber. delete According to claim 1,
The dietary fiber is
1) mixing starch with water and then suspending to prepare a starch suspension; 2) preparing a mixture by supplying an aqueous alkali solution to the starch suspension, and heating the prepared mixture to a temperature of 40 to 60° C. to gelatinize the starch contained in the mixture; 3) inducing a crosslinking reaction by adding a crosslinking agent to the mixture containing the gelatinized starch; 4) neutralizing the mixture by adding an acidic aqueous solution to the crosslinking reaction; 5) concentrating dietary fiber in the neutralized mixture; 6) purifying the dietary fiber-concentrated mixture using activated carbon or ion exchange resin to obtain a dietary fiber mixture; and 7) drying the dietary fiber mixture to prepare a dietary fiber powder. delete delete A rice cake containing dietary fiber manufactured by the method according to any one of claims 1 to 3.

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