INDUSTRY FOUNDATION OF CHONNAM NATIONAL UNIVERSITY;전남대학교산학협력단
发明人:
SHIN, MAL SHICK,신말식,ZHANG CHEN,장재인,SHIN, MAL SHICKKR,ZHANG CHENCN
申请号：
KR1020150012781
公开号：
KR1020160092311A
申请日:
2015.01.27
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention provides a composition for preparing dietary fiber-reinforced functional rod shaped rice cake (garaetteok) and a method for preparing the rod shaped rice cake using the composition. A method for preparing dietary fiber-reinforced functional rod shaped rice cake according to the present invention comprises: a step (a) of mixing 40 to 50 parts by weight of water with 100 parts by weight of rice flour, and leaving the mixture alone at room temperature for 12 to 36 hours； a step (b) of adding 5 to 15 parts by weight of stabilized rice bran (SRB) and 5 to 15 parts by weight of cross-linked resistant rice starch (RS4) to 100 parts by weight of the rice flour that has been left alone； a step (c) of adjusting the water content such that a water content of the mixture of the rice flour, the stabilized rice bran, and the resistant rice starch becomes 43 to 47%； and a step (d) of steaming a resulting product of the step (c) to form the steamed product into rod shaped rice cake. The rod shaped rice cake prepared using the composition for preparing dietary fiber-reinforced functional rod shaped rice cake according to the present invention has excellent taste and exhibits a high content extent of dietary fibers that is similar to that of unpolished rice as rod shaped rice cake is prepared using a rice flour mix in which stabilized rice bran and resistant rice starch are added to rice flour. A method for preparing dietary fiber-reinforced functional rod shaped rice cake according to the present invention is capable of overcoming demerits of texture and taste exhibited when preparing the rod shaped rice cake by producing rice flour using unpolished rice. The rod shaped rice cake prepared by the method for preparing dietary fiber-reinforced functional rod shaped rice cake according to the present invention maintains elastic and chewy textures possessed by conventional rod shaped rice cake, comprises nutritive components of the unpolished rice such as dietary fi
