KR102490107B1 - Rice cake with addition of emulsion powder comprising fat-soluble component and Method for preparing thereof - Google Patents

Abstract

The present invention relates to rice cake to which emulsion powder containing a fat-soluble component is added and a method for producing the same. The method for producing rice cake according to the present invention is a method of encapsulating fat-soluble ingredients in the form of an oil-in-water emulsion using an emulsifier and mixing the emulsion powder prepared by freeze-drying it with rice flour, wherein the emulsion powder is stable in a physicochemical environment By adding maltodextrin or gum arabic to the oil-in-water emulsion in which the low fat-soluble component is encapsulated, the stability of the emulsion can be maintained even after lyophilization. Therefore, when the emulsion powder containing the fat-soluble component is added to the rice cake manufacturing method according to the present invention, the aging of the rice cake can be delayed and the utilization rate of the fat-soluble component in the body can be increased.

Description

Rice cake with addition of emulsion powder comprising fat-soluble component and method for preparing the same

The present invention relates to rice cake to which emulsion powder containing a fat-soluble component is added and a method for producing the same.

Recently, food additives have been used more diversely and widely as awareness of food safety has increased and demand for processed foods has greatly increased due to diversification of dietary life. Since fat-soluble functional ingredients added to food are not only insoluble in water, but also chemically easily oxidized and decomposed, it is impossible to directly add them to food or beverages when preparing functional foods to which fat-soluble ingredients are added. In this way, it can be said that the amount that can actually be used in the body is extremely limited.

Accordingly, various delivery systems have been developed to efficiently deliver active ingredients that are not easily absorbed into the body, and among them, it is known that the simplest and most efficient method is to prepare active ingredients in the form of an emulsion. Emulsions are classified into oil in water (O/W), water in oil (W/O), and multi-phase emulsions. Oil-in-water emulsion is prepared by dispersing oil in a water base, water-in-oil emulsion is prepared by dispersing water particles in an oil base, and multi-phase emulsion is an oil/water/type emulsified oil-in-water emulsion in oil ( There are O/W/O emulsions and water/oil/water (W/O/W) emulsions in which water-in-oil emulsions are emulsified in water again. There are surface chemical emulsification method and physical emulsification method to prepare the emulsion, and the stability, rheological properties, and texture of the emulsion depend on the physical properties of each component of the oil/water/surfactant system constituting the emulsion and the mixing between each component. Miscibility, determined by tension at the water/oil interface.

As such, an emulsion is a mixture prepared from mutually immiscible liquids, and provides a means to produce a mixture having a homogeneous appearance through appropriate selection and manipulation of mixing conditions. Emulsions generally require emulsifiers, which promote the dispersion of phases into other non-intermixing phases and stabilize the emulsion. Emulsifiers contain a wide variety of synthetic and natural ingredients. For example, monoglycerides and their chemical derivatives are widely used emulsifiers in foods. Examples of natural emulsifiers include whey protein, which is a milk protein, and casein protein.

Conventionally, as a method for applying fat-soluble ingredients to food, it is known about a method of directly adding extracts or powders of food ingredients containing ingredients, but the present inventors do not directly add fat-soluble ingredients, but the most effective delivery system among various delivery systems. Through the oil-in-water (O/W) emulsion system, which can be economically manufactured, fat-soluble ingredients are encapsulated in the form of an oil-in-water emulsion, powdered, and added during food production, It was intended to increase the stability and bioavailability of the ingredients.

Korean Patent Registration No. 10-1638688

The inventors of the present invention have studied how to add fat-soluble ingredients to foods so that they can be easily used in the body while maintaining the stability of fat-soluble ingredients that do not dissolve in an aqueous solution that is the background of food and have low stability in a physicochemical environment. As a result, the fat-soluble ingredients When encapsulated in the form of an oil-in-water emulsion and powdered through freeze-drying and added during rice cake production, it was confirmed that the stability of the fat-soluble component was maintained and the aging of the rice cake was delayed. Based on this, the present invention was completed.

Accordingly, an object of the present invention is to provide a method for producing rice cake containing a fat-soluble component and a rice cake prepared by the method.

However, the technical problem to be achieved by the present invention is not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the description below. There will be.

In order to achieve the above object, the present invention is a method for producing rice cake containing a fat-soluble component,

(a) preparing an oil-in-water emulsion containing oil-soluble ingredients by mixing an emulsifier-containing solution with oil in which fat-soluble ingredients are dispersed;

(b) preparing an emulsion powder by lyophilizing and pulverizing the solution containing the emulsion; and

(c) providing a method comprising the step of preparing a rice cake containing a fat-soluble component by adding the emulsion powder to rice flour.

As one embodiment of the present invention, the fat-soluble component may be at least one selected from the group consisting of beta-carotene, curcumin, and coenzyme Q10, but is not limited thereto.

In another embodiment of the present invention, in step (b), a solution obtained by adding at least one selected from the group consisting of maltodextrin and gum arabic to the emulsion prepared in step (a) is mixed. It may be a step of preparing an emulsion powder by lyophilization and then pulverization, but is not limited thereto.

As another embodiment of the present invention, the emulsifier; And at least one total mass% selected from the group consisting of maltodextrin and gum arabic, may be mixed 1 to 3 times the mass% of oil containing fat-soluble components, but is not limited thereto.

As another embodiment of the present invention, the total mass% of the emulsifier and maltodextrin may be mixed 1 to 2 times the mass% of the oil containing the fat-soluble component, but is not limited thereto.

As another embodiment of the present invention, the emulsifier may be sodium caseinate, but is not limited thereto.

In addition, the present invention provides a rice cake containing a fat-soluble component, characterized in that prepared by the above method.

As one embodiment of the present invention, the rice cake may be a rice cake with delayed aging, but is not limited thereto.

The method for producing rice cake according to the present invention is a method of encapsulating fat-soluble ingredients in the form of an oil-in-water emulsion using an emulsifier and mixing the emulsion powder prepared by freeze-drying it with rice flour, wherein the emulsion powder is stable in a physicochemical environment By adding maltodextrin or gum arabic to the oil-in-water emulsion in which the low fat-soluble component is encapsulated, the stability of the emulsion can be maintained even after lyophilization. Therefore, when the emulsion powder containing the fat-soluble component is added to the rice cake manufacturing method according to the present invention, the aging of the rice cake can be delayed and the utilization rate of the fat-soluble component in the body can be increased.

1 is a schematic diagram showing the shape and characteristics of oil particles encapsulated with beta-carotene according to one embodiment of the present invention.
Figure 2a shows the emulsion particle size (top) and zeta according to the addition of maltodextrin (MD) and gum arabic (GA) immediately after preparation of the emulsion and when the emulsion is rehydrated after being powdered according to an embodiment of the present invention It is a diagram showing the potential value (bottom).
Figure 2b shows the appearance of the emulsion powder according to one embodiment of the present invention, in order from the left, the emulsion powder stabilized with only casein sodium without the addition of maltodextrin or gum arabic; Emulsion powder prepared by mixing casein sodium and maltodextrin at twice the mass% of oil without adding gum arabic; and 0.2% of sodium casein, maltodextrin, and gum arabic in a ratio of 2 times the mass % of oil.
3 is a diagram showing the encapsulation efficiency of an emulsion powder containing beta-carotene according to an embodiment of the present invention according to the addition ratio of maltodextrin and gum arabic.
4 is a diagram showing the appearance of bar rice cake (right) prepared by adding beta-carotene-containing emulsion powder according to an embodiment of the present invention compared to bar rice cake (left) prepared without adding emulsion powder.
5 is a view showing chromatogram results of standard beta-carotene (left) and beta-carotene (right) extracted from rice cakes according to an embodiment of the present invention.

The present invention is a method for producing rice cake containing a fat-soluble component,

(a) preparing an oil-in-water emulsion containing oil-soluble ingredients by mixing an emulsifier-containing solution with oil in which fat-soluble ingredients are dispersed;

(b) preparing an emulsion powder by lyophilizing and pulverizing the solution containing the emulsion; and

(c) providing a method comprising the step of preparing a rice cake containing a fat-soluble component by adding the emulsion powder to rice flour.

According to one embodiment of the present invention, in the step (a), the fat-soluble component is added to the oil, heat-treated, ultrasonically dispersed, completely dispersed in the oil, mixed with a solution containing an emulsifier, stirred with a blender, and passed through a high-pressure homogenizer. This may be a step of preparing an oil-in-water emulsion in which fat-soluble components are encapsulated, but is not limited thereto.

According to one embodiment of the present invention, step (b) is prepared by adding and mixing at least one selected from the group consisting of maltodextrin and gum arabic to the emulsion prepared in step (a) After freezing the solution containing the emulsion for one day, freeze-drying using a lyophilizer and then pulverizing it may be a step of preparing an emulsion powder, but is not limited thereto.

According to one embodiment of the present invention, in step (c), after mixing rice flour with emulsion powder and passing it through a sieve, water and salt are added to make dough, the dough is steamed, left for a while, and then the rice cake maker It may be a step of preparing a rice cake containing a fat-soluble component using, but is not limited thereto.

In the present invention, the fat-soluble component may be one or more selected from the group consisting of beta-carotene, curcumin, and coenzyme Q10, but is not limited thereto.

In the present invention, the oil may be, for example, edible oil such as soybean oil, corn oil, canola oil or grapeseed oil, and according to one embodiment of the present invention, soybean oil or corn oil may be used as the oil, but is not limited thereto.

In the present invention, "dispersion" means that the fat-soluble component is uniformly distributed in the oil.

In the present invention, "emulsifier" is a type of surfactant and refers to any compound or material capable of forming an emulsion. According to an embodiment of the present invention, the emulsifier is casein sodium (sodium caseinate), but is not limited thereto.

In the present invention, the solution containing the emulsifier may be an aqueous solution, and according to an embodiment of the present invention, the aqueous solution may be a buffer solution, but is not limited thereto. A "buffer solution" is a solution in which the hydrogen ion concentration does not change even when acid or base is added. play a very important role in According to one embodiment of the present invention, a phosphate buffer of pH 7.0 may be used as the buffer, but is not limited thereto.

In the present invention, the term "encapsulation" refers to making a particle having a shell on the outside and containing a main component therein, and confining oil containing a fat-soluble component in an aqueous solution using an emulsifier. .

In the present invention, "emulsion" refers to a mixed phase in which at least one of an oil phase or aqueous phase immiscible liquid is dispersed in a fine particle state (dispersion medium) in another liquid (dispersion medium), depending on the particle size of the dispersed phase. , It is usually divided into macroemulsions, microemulsions, and nanoemulsions. The emulsion according to the present invention may have a particle size of 100 nm to 700 nm, 200 nm to 700 nm, 100 nm to 300 nm, 200 nm to 300 nm, or 300 nm to 400 nm, but is not limited thereto.

In the present invention, the emulsifier; And at least one selected from the group consisting of maltodextrin and gum arabic may be used as a wall material for stabilizing an oil core containing fat-soluble components during freeze-drying, and the total mass% of the wall material is fat-soluble Components may be mixed in an amount of 1 to 3 times, 1 to 2 times, 1 to 1.5 times, 1.5 to 2 times, or 1.5 to 3 times the mass % of the dispersed oil core, but is not limited thereto.

In the present invention, the oil may be 1.5 to 12% by mass, 1.5 to 6% by mass, 3 to 6% by mass, or 6 to 12% by mass based on the total mass of the emulsion, but is not limited thereto. The emulsifier may be casein sodium, and the casein sodium is 0.01 to 2 times, 0.01 to 1 times, 0.01 to 0.5 times, 0.05 to 1 times, 0.1 to 2 times, 0.1 to 1 times, or 0.1 times, based on the mass% of the oil. to 0.5 times, and according to an embodiment or experimental example of the present invention, it may be added in a mass % of 0.1 to 1 times, but is not limited thereto. The mass % of maltodextrin added may be different depending on the mass % of the oil and casein sodium, and the amount is not limited so as to match the mass % ratio of the wall material to the oil core. When gum arabic is added, it may be added in an amount of 0 to 1% by mass, 0 to 0.5% by mass, or 0 to 0.2% by mass based on the total mass of the emulsion, and according to one embodiment or experimental example of the present invention, 0.1 to 0.2% by mass %, but is not limited thereto.

In an experimental example of the present invention, it was confirmed that there was no significant difference in the particle size and zeta potential of an oil-in-water emulsion prepared by mixing an emulsifier with oil containing a fat-soluble component even after adding maltodextrin and gum arabic, and mixed malto It was confirmed that dextrin and gum arabic did not affect the properties of the prepared emulsion (see Experimental Example 1).

In another experimental example of the present invention, the characteristics of the powdered emulsion powder by freeze-drying the emulsion were confirmed, and the stability of the prepared emulsion powder was maintained when the mass ratio of the wall material to the oil core was added at 1: 2, At this time, there was no significant difference in the stability of the emulsion powder when 0.2% by mass of gum arabic was added to casein sodium and maltodextrin as the wall material and when gum arabic was not added, and in both cases, it was confirmed that the encapsulation efficiency was high ( See Experimental Examples 2 and 3). Therefore, when preparing the emulsion powder, the total mass% of the emulsifier and maltodextrin as the wall material may be added in an amount of 1 to 2 times the mass% of the oil core, and the total mass of the emulsifier, maltodextrin, and 0.1 to 0.2 mass% gum arabic % may be added in an amount of 1 to 2 times the mass % of the oil core, but is not limited thereto.

In addition, the present invention provides a rice cake containing a fat-soluble component, characterized in that prepared by the above method.

In one experimental example of the present invention, the rice cake prepared by the above method contains beta-carotene, which is a fat-soluble component, and shows yellow color, and the Hunter L value (lightness value) decreases, while a and b values are increased. It was confirmed that the stability of beta-carotene added during the rice cake manufacturing process was maintained and the aging of the rice cake was delayed (see Experimental Example 4).

Hereinafter, a preferred embodiment is presented to aid understanding of the present invention. However, the following examples are provided to more easily understand the present invention, and the content of the present invention is not limited by the following examples.

[Example]

Example 1. Preparation of oil-in-water emulsion

After adding beta-carotene to soybean oil to be 0.2% and dispersing it, heat treatment at 60°C for 10 minutes and ultrasonic dispersion for 15 minutes (Ultrasonic Cleaner-Powersonic 410, Hwashin, Seoul, Korea) to completely disperse beta-carotene in oil. Then, a sodium caseinate (SC) solution (4.55 wt% in 10 mM phosphate buffer, pH 7.0) was prepared and 88% of caseinate sodium solution and 12% of beta-carotene dispersed oil were prepared. mixed. After stirring for 2 minutes using a high-speed blender (ULTRA-TURRAX model T25 digital, IKA, Germany), the sample was stirred at 6.89 MPa for 3 minutes using a microfluidizer (Picomax MN 250A, Micronox, Seongnam, Korea). It was passed through once to prepare an oil in water (O/W) emulsion in which beta-carotene was encapsulated.

Example 2. Powdering of the emulsion

The emulsion containing beta-carotene prepared in Example 1 was pulverized through lyophilization, and in order to maintain the stability of the emulsion during the freezing and drying process, Maltodextrin (MD), Arabia was used as a wall material. Gum Arabic (GA), and sodium caseinate (SC) were used.

Specifically, the emulsion prepared in Example 1 was diluted with 40 wt% maltodextrin, 4 wt% gum arabic, and a buffer solution to obtain 6 wt% oil, 2 wt% casein sodium, and 4 wt% maltodextrin. , Maltodextrin-containing samples were mixed to form 0, 0.1, 0.2, and 0.5 wt% gum arabic in order to confirm the mixing effect with gum arabic. Since proteins such as casein sodium can also be used as a wall material, the core:wall ratio used in the present invention was configured to be 1:1 or 1:2, considering even casein sodium as a wall material. At this time, the ratio of the core and the wall was adjusted to 1: 1 or 1: 2 by adjusting the ratio of the oil and casein sodium to 3: 1 and adding maltodextrin thereto. When gum arabic was mixed, maltodextrin was added in a mass % reduced by the mass % of gum arabic being mixed.

Both samples without and with the above wall material were frozen overnight in a freezer at -80 ° C, and then dried using a lyophilizer.

Example 3. Preparation of rice cake with added emulsion powder

After mixing 200 g of rice flour and 10 g of emulsion powder prepared by the method of Example 2, passing through a sieve, mixing 100 g of water and 1.5 g of salt, steaming the dough for 35 minutes, and then turning off the steam and leaving it for 5 minutes. Then, using a bar rice cake maker (gold DO-1004, Donga Oscar, Seoul, Korea) with a nozzle diameter of 1.5 cm, the dough was repeatedly molded three times to prepare bar rice cake. The shape and characteristics of the oil particles encapsulated with beta-carotene in the rice cake prepared as described above are schematically shown in FIG.

In order to investigate the characteristics of the storage period of the rice cake prepared in this way, the quality characteristics of the rice cake immediately after production and the rice cake stored for one day at 25 ℃ and 4 ℃ after production were analyzed.

Example 4. Analysis of quality characteristics of bar rice cake

The appearance of rice cakes was photographed with a digital camera (Kento Canon, Tokyo, Japan), and the color characteristics of rice cakes were measured using a spectrophotometer (SpectraMagic ^TM NX; Konica Minolta, Tokyo, Japan). Hunter L, a, b It was analyzed through the values.

In addition, it was confirmed through HPLC analysis that the activity of beta-carotene, which would have been included in the prepared rice cake, was maintained. 1 mL of chloroform was added to the 0.1 mg rice cake sample, mixed by vortexing for 5 minutes and then filtered using a PVDF syringe filter (TR-200506; Teknokroma, Spain). The filtered 10 μL sample was used for HPLC analysis of beta-carotene, and the mobile phase containing 50% acetonitrile, 45% methanol and 5% tetrahydrofuran (THF) was used in an isocratic method was used at a flow rate of 1 mL/min. Chromatographic peaks recorded at 450 nm were detected as beta-carotene.

The texture characteristics of the stored rice cakes were analyzed using a texture analyzer (TA-XT plus, Surrey, UK). For analysis, the sample was cut into 1.5 cm (diameter) × 1.5 cm (height) cubes, and then analyzed using a Ф 20 mm circular probe. The specific conditions were as follows: 75% sample deformation, pre-test, test and post-test speeds were 1 mm/sec.

[Experimental Example]

Experimental Example 1. Characterization of emulsion

The average particle size and zeta potential values of the emulsion prepared in Example 1 are shown in FIG. 2A. In FIG. 2a, SCMD0-GA0 means a control, which indicates an emulsion stabilized with only casein sodium (SC) without the addition of maltodextrin and gum arabic, and the number written after the MD is when the core is set to 1 It shows the ratio of the wall to the core based on , and the number written after GA indicates the concentration (wt%) of gum arabic (GA) added.

Before adding maltodextrin and gum arabic, the average particle size of the emulsion stabilized with casein sodium alone was 210 nm, showed a zeta potential value of -40 mV, and was prepared as a yellow emulsion due to encapsulated beta-carotene. In the case of samples mixed with maltodextrin and gum arabic as wall materials, the average particle size did not change. That is, it was confirmed that the mixed maltodextrin and gum arabic did not affect the properties of the prepared emulsion, and even when the ratio of core to wall (c:w) was increased from 1:1 to 1:2, the average particle size there was no difference in

Experimental Example 2. Characteristic analysis of emulsion powder

The effect of the composition of the wall material and the ratio of core:wall on the characteristics of the emulsion powder prepared by the method of Example 2 was analyzed.

After lyophilization of the emulsion, as shown in FIG. 2B, yellow powder was formed under all conditions regardless of the emulsion preparation conditions. In FIG. 2B, in order from the left, emulsion powder stabilized with only casein sodium without addition of maltodextrin or gum arabic, emulsion powder prepared by mixing casein sodium and maltodextrin twice the mass% of oil without addition of gum arabic, Emulsion powder prepared by mixing 0.2% of casein sodium, maltodextrin, and gum arabic at 2 times the mass % of oil is shown, and maltodextrin and gum arabic are not added. One powder had a somewhat clumpy appearance. After reconstitution, the effect of the wall material composition on the stability of the emulsion during freeze-drying was analyzed by analyzing the particle size, zeta potential, and appearance. analyzed.

As a result, as shown in the upper drawing of FIG. 2a, in the case of the powder prepared without adding maltodextrin and gum arabic as wall materials, large particles of 600 nm or more were shown when rehydrated, and a yellow oil layer was formed on the sample. On the other hand, when the powder was prepared by adding maltodextrin and gum arabic as wall materials so that the core:wall ratio was 1:1, the particle size decreased when rehydrated compared to the powder prepared without addition, resulting in a decrease of 300 Although the particle size ranged from nm to 400 nm, it was found that the particle size was still larger than that of the emulsion (210 nm) before drying. On the other hand, when the powder was prepared by adding core:wall at a ratio of 1:2, it was found that when rehydrated, the particle size ranged from 230 nm to 260 nm, maintaining a similar size to that of the emulsion before drying.

Based on these results, casein sodium, a protein, can be used as a wall material as well as an emulsifier, but when using one material as a wall material, it is difficult to completely encapsulate the material, and it is difficult to use various materials in combination for encapsulation. found to be effective.

In the case of the zeta potential of the rehydrated samples, as shown in the lower figure of Figure 2a, the zeta potential of the O / W emulsion stabilized with casein sodium before drying was -40 mV, whereas the core: wall ratio was prepared at 1: 1 In the case of the zeta potential measured by rehydrating one powder, it decreased to -34 mV, whereas when the powder prepared in a 1:2 ratio was rehydrated, it showed a potential value similar to the emulsion zeta potential value before drying, showing a potential value of 1:2 It was found that the emulsion was more stably protected under freezing and drying conditions when prepared in this ratio.

Experimental Example 3. Analysis of encapsulation efficiency of beta-carotene

Factors that affect the encapsulation efficiency of the powder include the type and composition of the wall material, the ratio of the core and the wall, and the characteristics of the emulsion. Encapsulation efficiency was analyzed.

Specifically, in order to measure the total beta-carotene content in the prepared emulsion powder, a 50 mg powder sample was dispersed in 10 mL DMSO and beta-carotene was extracted, and then 425 based on the established standard curve of beta-carotene in DMSO. Beta-carotene content was measured spectrophotometrically at a wavelength of nm. The unencapsulated beta-carotene content in the powder was determined by dispersing the powder in chloroform (50 mg/10 mL) and vortexing for 30 seconds followed by a 0.45 μm filtration device (Sartorius Minisart Syringe Filter, Sartorius Stedim Biotech GmbH, Germany). ) was measured by immediate filtration using. The absorbance of the filtrate at 425 nm was measured as described above. Encapsulation efficiency (EE %) was calculated as {(total beta-carotene content) - (non-encapsulated beta-carotene content)/(total beta-carotene content)} × 100.

As a result of encapsulation efficiency analysis, as shown in FIG. 3, when neither maltodextrin nor gum arabic was added to sodium casein as a wall material (control), the efficiency was 56.5%, while the core: wall ratio was 1: 1. When the material was added, the encapsulation efficiency increased to 67% (SCMD1GA0), and when the powder was prepared by adding a wall material so that the core:wall ratio was 1:2, the encapsulation efficiency increased to 90% (SCMD2GA0).

Even in the characteristics of the powder confirmed in Experimental Example 2, when the core: wall ratio was prepared at 1: 2 when the powder was rehydrated, the emulsion particle size was maintained before drying and there was no change in the zeta potential value. Powder prepared to have a wall ratio of 1:2 was used.

Experimental Example 4. Analysis of characteristics of bar rice cake prepared by adding emulsion powder containing beta-carotene

As a result of the analysis of the characteristics of the emulsion powder in Experimental Example 2, rice cake was prepared by adding the emulsion powder prepared by adding the wall material at a ratio of 1: 2, which was the most stable condition for producing the powder. Among them, casein as a wall material There is no difference in characteristics between the powder prepared by adding only maltodextrin to sodium (SCMD2GA0) and the powder prepared by mixing 0.2% gum arabic in addition to maltodextrin (SCMD2GA0.2). Rice cake was prepared using the prepared emulsion powder.

As shown in FIG. 4, the appearance of rice cake prepared by adding the emulsion powder was yellow due to the addition of beta-carotene. The L, a, and b values of the prepared rice cakes are shown in Table 1 below, and in the case of rice cakes with beta-carotene-containing emulsion powder prepared by adding maltodextrin, the control group without the addition of emulsion powder Compared to , L value (lightness value) decreased, while a (hue) and b (saturation) values increased. The ΔE value represents color difference.

L a b △E Freshly prepared samples Control 75.9±0.5 ^abc -1.6± ^0.1d 6.9±0.2 ^d 24.1± ^0.5f maltodextrin 72.2± ^1.4e 3.3± ^0.2c 33.9± ^2.0b 43.7± ^1.1c Samples stored at 25℃ Control 76.3± ^0.5ab -1.3±0.1 ^d 6.1±0.1 ^d 23.5±0.5 ^fg maltodextrin 72.3±0.8 ^e 3.7± ^0.2bc 33.7± ^0.9b 43.4± ^0.8c Samples stored at 4℃ Control 76.7±0.1 ^a -1.8±0.0 ^d 6.0±0.3 ^d 23.2± ^0.2g maltodextrin 75.5± ^0.4bc 3.4± ^0.1c 31.3± ^0.4c 39.6± ^0.2e

Beta-carotene contained in the rice cake was extracted with chloroform in order to analyze whether the activity of beta-carotene contained in the rice cake prepared by adding the emulsion powder encapsulated with beta-carotene was maintained. As a result of analyzing whether the beta-carotene of the standard reagent and the beta-carotene extracted from rice cakes show peaks at the same retention time using HPLC, as shown in FIG. 5, the beta-carotene of the standard reagent (FIG. 5 Left figure of) and beta-carotene extracted from rice cake (right figure of FIG. 5) showed peaks at the same holding time, and it was found that the stability of beta-carotene added during the manufacturing process of rice cake was maintained.

In addition, the textures of rice cakes with and without the addition of beta-carotene-containing emulsion powder were compared and analyzed, and the textures of rice cakes were compared after storage at 25 ° C and 4 ° C for one day.

Hardness (g) Adhesiveness Springiness Cohesiveness Chewiness Resilience Freshly prepared samples Control 3991.27±174.42 ^f -573.26±65.67 ^d 0.81± ^0.03bc 0.62±0.01 ^a 2003.93±136.35 ^e 0.25± ^0.00c maltodextrin 3027.73±228.70 ^f -319.65± ^20.31b 0.72±0.04 ^d 0.61± ^0.01a 1712.33±104.83 ^f 0.25± ^0.01c Stored at 25℃ Control 11964.95±331.08 ^d -464.93±83.48 ^c 0.84± ^0.01ab 0.60± ^0.01a 6086.46±143.01 ^a 0.33±0.01 ^a maltodextrin 10251.68± ^492.98e -305.11± ^32.13b 0.81± ^0.02bc 0.56± ^0.01c 4665.04± ^189.19b 0.28± ^0.01b Stored at 4℃ Control 22312.20±110.39 ^a - 0.82± ^0.02bc 0.20±0.02 ^d 3591.38±323.39 ^c 0.12±0.01 ^e maltodextrin 17005.37±612.39 ^c - 0.87±0.03 ^a 0.17±0.01 ^e 2477.24±181.58 ^d 0.11±0.00 ^f

As a result, as shown in Table 2, the hardness measured immediately after preparation of rice cake was in the range of 3027.73 g to 3991.27 g, and the addition of powder did not affect the hardness. That is, the beta-carotene-containing emulsion powder did not affect the hardness of rice cake. On the other hand, adhesiveness, springiness, and chewiness were analyzed to be significantly lower in rice cakes prepared with the powder. When the rice cake was stored at 25 ° C for one day, it was found that the hardness and chewiness significantly increased compared to immediately after preparation, indicating that aging occurred. Decreased increase in hardness. Since measuring the hardness of rice cake is known as one method of analyzing the degree of aging, these results suggest that the added emulsion powder delayed the aging of rice cake. In addition, it was expected that maltodextrin added to the emulsion powder had an effect on delaying the aging of rice cakes.

The above description of the present invention is for illustrative purposes, and those skilled in the art can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (8)

A method for producing rice cakes with delayed aging, including fat-soluble ingredients,
(a) preparing an oil-in-water emulsion containing oil-soluble ingredients by mixing an emulsifier-containing solution with oil in which fat-soluble ingredients are dispersed;
(b) preparing an emulsion powder by adding maltodextrin to the emulsion, freeze-drying the mixed solution, and then pulverizing the mixture; and
(c) preparing a rice cake containing a fat-soluble component by adding the emulsion powder to rice flour;
The emulsifier is sodium caseinate,
The caseinsodium and maltodextrin are used as wall materials to stabilize an oil core containing fat-soluble components, and the total mass% of the wall materials is 1.5 to 1.5 to 1.5% by mass of the oil in which the fat-soluble components are dispersed. characterized in that it is mixed in twofold.
According to claim 1,
The fat-soluble component is characterized in that at least one selected from the group consisting of beta-carotene, curcumin, and coenzyme Q10, method.
According to claim 1,
In step (b), maltodextrin is added to the emulsion prepared in step (a); or a step of preparing an emulsion powder by freeze-drying a mixed solution by adding maltodextrin and gum arabic and then pulverizing the mixture.
delete delete delete A rice cake with delayed aging, to which an emulsion powder containing a fat-soluble component is added, characterized in that it is prepared by the method of any one of claims 1 to 3,
The emulsion powder is a wall material in which an oil core containing fat-soluble ingredients including casein sodium and maltodextrin is stabilized, and the total mass% of the wall material is the oil core containing the fat-soluble ingredient. Rice cake, characterized in that 1.5 to 2 times the mass%. delete

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