KR20180050935A - Method for production of rice noodle with dodam rice contained high-amylose including resistant starch - Google Patents

Abstract

The present invention relates to a method for preparing rice rice soup for diet using high-amylose dodam rice containing a resistant starch. More specifically, the Dodam rice of the present invention has higher amylose and resistant starch content than ordinary rice varieties, and the starch characteristic is different from that of ordinary rice, so that the degree of absorption into the body is expected to be low, and Dodam rice alone or bodied When the rice noodles were prepared by mixing the rice with the common rice, the digestibility was also increased in spite of the increase of the resistance starch content as the mixing ratio of the Dodam rice was increased. Therefore, the Dodam rice of the present invention It can be used as a raw material.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing a diet rice noodle using high-amylose dodam rice containing high-

The present invention relates to a method for preparing rice rice soup for diet using high-amylose dodam rice containing a resistant starch.

Rice ( Oryza sativa L.) is consuming more than 60% of the world's population and more than 40% of the world's population is using it as a stock. Rice is known not only as an energy source but also as a food having a variety of biological control functions in the body such as prevention of obesity and cholesterol lowering. At present, the domestic rice industry is faced with difficulties due to international grain fluctuations, consumer demand for diverse and high-quality products for rice, and the trend of liberalization of international trade, which reduces the consumption of rice as a general food. Therefore, in order to create consumption and demand, it is necessary to develop materials that can increase processing rate and mass consumption, and to develop processed food suitable for the variety.

As a result of the research on the development of functional rice varieties, Dodam rice has been developed, which has a high starch structure and high amylose content to produce rice flour. Dodam rice has not only high amylose content but also high dietary fiber and high resistant starch content. It has been developed for processing, has a high gelatinization temperature, and does not swell well in starch, so it is not used for rice. Although it is rice, it has characteristics of starch which is different from that of rice. Therefore, it is necessary to apply it to applications that can economically use Dodam rice.

Rice containing about 25% or more of amylose, such as Dodam rice, is classified as high amylose rice. The high amylose rice has a disadvantage that it is difficult to gelatinize compared to ordinary rice, and the rice is weak and hard and does not spread well. Therefore, it can be applied to processed foods such as rice noodles.

Since rice, the main raw material for producing rice noodles, does not have gluten protein like flour, it is not easy to produce noodles by itself. Therefore, it is a common practice to pull out the cotton with an extrusion method which is a method of pushing the kneaded rice flour by applying a high pressure to the dough. In this case, when using ordinary rice, it is difficult to produce a product such as rice cakes because it is sticky to each other in the process of boiling, and it is difficult to commercialize the rice in the chewing texture and can not satisfy the preference of the consumer. Therefore, it is known that rice noodle soup is preferable to use high amylose rice. The high amylose rice used in rice noodle manufacturing technology has been used as a raw material such as sago ami, untreated or undried rice composed of polygon A type starch. For example, as a study for processing high amylose rice in rice noodle form , And a method of producing rice noodle using high ami rice, which is a diet rice developed by Korea Rural Development Administration (Patent Document 001, Patent Document 002). However, in the above-mentioned known studies, only the method of producing rice nucifera using high amylose rice, which is high amylose rice, is provided, and the structure of the amylose structure or the resistant starch is maintained at a significant level due to the modified starch structure during processing Whether or not rice rice noodles using the above-mentioned Goami rice can actually exhibit the effect of diet is not known.

As a result, the present inventors have found that Dodam rice has higher amylose and resistant starch content than common rice varieties, and the starch characteristic is different from that of ordinary rice As a result of the preparation of rice noodle using the mixture of Dodam rice alone or Dodam rice mixed with Ami rice, a high content of resistant starch was retained and the digestibility was increased. As a result, The present invention has been accomplished by confirming that the rice noodles of the invention can be used for diet.

KR 10-2011-0078039 A (July 7, 2011) KR 10-2009-0036306 A (2009.04.14)

Dodam rice has high amylose content and high content of dietary fiber and resistant starch. When rice dumpling is processed into rice noodle, the digestibility is also increased Therefore, it was confirmed that Dodam rice of the present invention can be used as a raw material of diet rice noodle.

Therefore, an object of the present invention is to provide a rice noodle for diet containing a resistant starch.

It is still another object of the present invention to provide a method for producing rice noodle soup for diet.

In order to achieve the above object, the present invention provides a rice noodle for diet containing a resistant starch, which is made from a mixture of Dodam rice or Dodam rice.

The present invention also provides a rice noodle for diet comprising the following steps i) to iv):

i) dipping rice raw material of Dodam rice or Dodam rice mixed with water to make the moisture content 30 to 50%;

ii) pulverizing the rice raw material called in the step i) to obtain a rice flour;

iii) injecting the rice flour obtained in the step ii) into a high-temperature compression injection machine and pushing the rice flour into a nozzle having a diameter of 0.5 to 2 mm while stirring at 80 to 120 ° C to extrude the rice noodle surface;

iv) obtaining a rice noodle surface extruded in step iii) and hydrolyzing it in water at 90 to 100 ° C; And

v) cooling and drying the soaked rice noodle surface in step iv) to obtain a dry surface.

Dodam rice of the present invention has higher amylose and resistance starch content than ordinary rice varieties and the starch characteristic is different from ordinary rice and it is expected that the degree of absorption is low. Dodam rice alone or Dodam rice is common rice When the rice flour noodles were prepared using the mixed rice blend, the digestibility was also increased in spite of the increase in the content of the resistant starch as the blending ratio of the rice flour was increased. Therefore, the rice flour of the present invention was useful as a raw material for diet rice noodles Can be used.

Fig. 1 shows SEM photographs showing the starch microstructure of various rice varieties.
Fig. 2 shows the X-ray diffraction analysis results for confirming the starch crystallinity of various rice varieties.
Fig. 3 shows the results of confirming the degree of polymerization of amylopectin in Dodam rice and ordinary rice.
Fig. 4 shows the results of analyzing the luxurious characteristics of Dodam rice and ordinary rice.
FIG. 5 is a photograph of rice noodle prepared using Dodam rice and Sago ami rice.

Hereinafter, terms of the present invention will be described.

The term " ordinary rice " of the present invention means rice rice cultivars generally marketed in the art, and contains amylose in an amount of 18 to 20%.

The term " high amylose rice " of the present invention means a variety which is produced so that the content of amylose is increased as compared with the above-mentioned general rice, and means a variety containing at least 20% amylose content. Dodam rice of the present invention includes 40% amylose content, and thus corresponds to high amylose rice. The term " low amylose rice " as compared to high amylose rice means mid rice blossom in the art and means a variety in which the content of amylose is lower than that of the above-mentioned common rice at a level of 10%.

Hereinafter, the present invention will be described in detail.

As described above, high amylose rice having a high content of resistant starch has been developed and commercialized through various processing forms. However, the high amylose rice has a disadvantage that it is not well puffed. Thus, processed foods such as rice noodles Was not easy to manufacture.

The Dodam rice of the present invention is characterized not only by high amylose content but also by high content of dietary fiber and resistant starch. When the rice dumpling is processed into rice noodle, the content of resistant starch may increase as the mixing ratio of Dodam rice increases And can be usefully used as a raw material for diet rice noodles.

Accordingly, the present invention provides a diet rice noodle containing a high content of resistant starch, which is made from a mixture of Dodam rice or Dodam rice.

The Dodam rice of the present invention not only has a high amylose content but also a high content of dietary fiber and resistant starch. Due to these characteristics, Dodam rice can exhibit digestion resistance in digestion process after ingestion of dietary fiber, and can be advantageous for diet because of its low level of absorption. In the present invention, Dodam rice may be brown rice or white rice.

The " Dodam rice " of the present invention can be used as Dodam rice single rice (100% of Dodam rice) and can be used in the form of unmixed rice. The mixed rice refers to a form mixed with any of high amylose rice or ordinary rice. From the viewpoint of using rice noodle soup according to the present invention for diet, it is preferable that the mixed soup is mixed with high amylose rice. Specifically, the high amylose rice is preferably one or more rice varieties selected from the group consisting of IR72 rice, unpolished rice and sago ami rice. More specifically, it is most preferable that the high amylose rice is rice straw, but the present invention is not limited thereto.

It is preferable to mix dodam rice with high amylose rice at a weight ratio ranging from 5: 1 to 1: 5, and more specifically, to mix dodam rice with high amylose rice at a weight ratio of 3: 1 to 1: 3 But is not limited thereto. That is, in the rice noodle of the present invention, it can be suitably controlled by those skilled in the art within the range that the shape of the rice noodle prepared by using the roasted rice as a raw material can be preserved, . However, since the content of resistant starch may increase significantly as the content of Dodam rice increases, it is preferable that the content of Dodam rice is within the range that can be molded into the form of rice noodle, It is most preferable that the rice dumplings are prepared with the Dodam rice single rice (100% of the Dodam rice) or the Dodam rice is contained in the rice dodam rice mixture in an amount of 75% or more in view of the increase of the resistance starch content and the increase of the digestibility .

The " resistant starch " Is a prebiotics material that has physiological activity such as dietary fiber different in structure from common rice starch and is fermented by the microorganism of the colon without being digested in the small intestine, Quot; starch " Rice flour containing Dodam rice of the present invention may contain a high content of resistant starch. The above " high content " means that the resistance starch content is included in the rice noodle surface in an amount of 1 to 7%, and the content of the resistant starch may increase as the content of the rice saddle rice is increased.

In the " rice noodle soup " of the present invention, the digestibility can be increased as the proportion of rice noodles is increased. In the prior art, when rice noodle soup is manufactured using high amylose rice, resistance starch included in the raw meal may be reduced through a process such as heat treatment. However, in the present invention, , And the resistance starch contained in the processed rice noodle surface can be increased as the ratio of Dodam rice is increased, which is effective.

In a preferred embodiment of the present invention, the present inventors have compared the starch composition of starch and the starch composition of rice of various varieties in order to select more effective raw rice varieties in the production of rice noodles for diet. As a result, Dodam rice showed high amylose content among high amylose rice, and it was confirmed that amylose content was about 40%. When compared with other varieties having less than 1% resistance starch, Dodam rice had about 10% (Table 1, Table 2). The results are shown in Table 1 and Table 2, respectively. In addition, when the starch structure of Dodam rice was compared with that of ordinary rice, it was confirmed that Dodam rice having starch crystallinity such as potato starch had a starch microstructure distinct from other varieties (Figs. 1 to 4, Table 3 ).

In addition, the present inventors made rice seeds using Dodam rice in anticipation that the content of resistant starch may not be greatly reduced through the change in starch structure during processing of Dodam rice showing differences in starch structure from other varieties 5). At this time, rice noodles were also prepared when they were mixed with sago ami rice, which is high amylose rice. As a result, it was confirmed that as the content of Dodam rice was increased, the resistance starch was included at a higher level but the digestibility was also higher than that of the control rice noodle prepared only with the sago ami rice (Table 4 and Table 5). In addition, when the rice noodles prepared using the present invention was stored at 4 ° C, it was expected that the stability of the resistant starch could be further maintained (Table 6).

Therefore, when the rice dumplings of the present invention have higher amylose and resistance starch contents than those of the general rice dumplings, and when such rice dumplings are prepared by mixing the Dodam rice alone or the common rice, As the content ratio increases, the digestibility increases as the content of the resistant starch increases. Therefore, the rice noodle of the present invention can be used for diet.

The present invention also provides a method for producing rice noodle soup for diet.

In the above method, the rice noodle of the present invention may be any process generally used for producing noodles in the art, such as rice hull, chopping or extrusion, but since rice does not contain gluten protein, It is not easy to produce and it can be produced by applying a high pressure to a dough which is gained.

More specifically, the rice noodle soup for diet of the present invention is preferably prepared by an extrusion method through the following steps i) to v):

i) dipping rice raw material of Dodam rice or Dodam rice mixed with water to make the moisture content 30 to 50%;

ii) pulverizing the rice raw material called in the step i) to obtain a rice flour;

iii) injecting the rice flour obtained in the step ii) into a high-temperature compression injection machine and pushing the rice flour into a nozzle having a diameter of 0.5 to 2 mm while stirring at 80 to 120 ° C to extrude the rice noodle surface;

iv) obtaining a rice noodle surface extruded in step iii) and hydrolyzing it in water at 90 to 100 ° C; And

v) cooling and drying the rice noodle surface gelled in step iv) to obtain a dry surface.

The " Dodam rice " of the present invention can be used as Dodam rice single rice (100% of Dodam rice) and can be used in the form of unmixed rice. The mixed rice refers to a form mixed with any of high amylose rice or ordinary rice. From the viewpoint of using rice noodle soup according to the present invention for diet, it is preferable that the mixed soup is mixed with high amylose rice. Specifically, the high amylose rice is preferably one or more rice varieties selected from the group consisting of IR72 rice, unbaked rice and sago ami rice. More specifically, the high amylose rice is preferably, but not limited to, It is preferable to mix the dodam rice with the high amylose rice at a weight ratio ranging from 5: 1 to 1: 5, more specifically, to mix the dodam rice with the high amylose rice at a weight ratio of 3: 1 to 1: 3 But is not limited thereto. That is, in the rice noodle of the present invention, it can be suitably controlled by those skilled in the art within the range that the shape of the rice noodle prepared by using the roasted rice as a raw material can be preserved, . However, since the content of resistant starch may increase significantly as the content of Dodam rice increases, it is most preferable that the content of Dodam rice is included in the range of the amount that can be molded in the form of rice noodle.

The rice noodle produced by the production method of the present invention can contain a high content of resistant starch as a raw material mixed with dodam rice alone or dodam rice mixed with high amylose rice, Rice noodles can be used for diet.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Comparison of general nutritional composition and starch composition of rice flour

In the present invention, starch compositions of rice of various varieties were compared in order to select more effective raw rice varieties in the production of diet rice noodles.

Specifically, as the rice varieties to be compared, general rice such as one rice (white rice, brown rice) and Shindongjin rice (white rice, brown rice); And red rice varieties of Indica (Indium), indigo rice (white rice), Japonica rice, and Japonica rice (rice, brown rice). Dodam rice was cultivated and harvested at the National Institute of Food Science and Technology, Rural Development Administration, which was a hybrid of the Japonica variety Goami and the Goami 2 variety. The rice varieties of the above object were pulverized into rice flour, then divided into two starch fraction layers, namely, a resistivity starch (soluble starch) and a resistant starch, and the total content thereof was analyzed. The content of resistant starch was analyzed by AOAC method (2002) using Megazyme enzyme kit. Amylose content was analyzed by iodine colorimetry by Juliano (1985).

As a result, as shown in Tables 1 and 2, Dodam rice had a significantly higher starch content and lower soluble starch content than the other cultivars to be compared (Table 1). In particular, when comparing Indica rice, which is known to contain a high content of amylose, to Dodam rice, the content of amylose was significantly increased as compared with that of IR72 rice and untreated rice, and the content of resistant starch (10.84 ± 0.77%), indicating a markedly increased level of content compared to the high amylose variety of Indica rice or Japonica rice (Table 2).

Comparison of Amylose and Resistant Starch Contents of Dodam Rice and Common Rice Total starch (%)
(Resistant starch + soluble starch) Resistance starch
(%) Soluble starch
(%) Amylose Content
(%) Regular rice (white rice) 84.68 0.28 84.40 20.8 Normal rice (brown rice) 67.64 0.12 67.52 17.48 Dodam rice (brown rice) 68.4 8.9 59.50 38.7

Comparison of Amylose and Resistant Starch Contents of High Amylose Rice Varieties Containing Dodam Rice Classification kind Amylose (%) Resistant Starch (%) Dietary Fiber(%) Indica IR72 27.7 ± 1.0 0.47 + 0.02 1.91 Indica Glamor 27.6 ± 0.5 0.44 0.11 1.96 Japonica Saga Ami 26.5 ± 1.2 0.64 ± 0.15 2.19 Japonica Dodam rice 40.6 ± 0.4 10.84 0.77 5.94

Comparison of Structure and Properties of Rice Starch

Among the various rice varieties, Dodam rice has high resistance starch and amylose content. Therefore, the characteristics such as microstructure, crystallinity and amylopectin polymerization degree of starch constituting various rice varieties were compared.

Specifically, rice rice (brown rice), Indica rice IR72 variety (white rice), Indica rice untreated rice varieties (white rice), japonica rice sago ami variety (white rice) and Dodam rice (white rice) were selected as comparative rice varieties. Rice starch was ground to a rice starch to analyze the starch microstructure. Then, rice starch was plated with gold to conduct the conductivity, and then a scanning electron microscope (SEM-3000, Hitachi, Japan) At a magnification of 1000. Further, in order to confirm the crystallinity of the starch, the position of the peak appearing by diffracting the diffraction angle (2 &thetas;) between the diffraction beam and the transmission beam from 5 DEG to 30 DEG using an X-ray diffractometer having the conditions shown in Table 3 below And height. Finally, the degree of polymerization of amylopectin was compared by analyzing the amylopectin side chain length. The rice flour was immersed in a 90% methanol aqueous solution and heated in a hot water bath for 3 hours. Then, a 600 mM sodium acetate buffer solution (pH 4.4) containing sodium starch solution and a starch solution dissolved in a transparent state was added and stirred Respectively. The isoamylase was added to the starch solution while stirring, and the enzyme reaction was carried out at 37 ° C for 24 hours. After completion of the reaction, the resultant was filtered using a 0.2 μm filter, and the content of starch was determined according to the degree of polymerization using HPAEC (high performance anion exchange chromatography).

The X-ray diffraction diagram was analyzed using instrumental analysis conditions Device model name (manufacturer) D8 ADVANCE with DAVINCI (BRUKER, Germany) Detector LYNXEYE XE Generator 40 kV, 40 ㎃ 2theta range (2?) 3-50 degree step 0.02 scan speed 0.5 sec / step wavelength (λ) Cu < RTI ID = 0.0 &

As a result, as shown in Fig. 1, it was confirmed that the pre-fractionation of Dodam rice was a microstructure of round starch granules (Fig. 1). The microstructure of rice starch of IR72 cultivars, unglazed rice cultivars and Sagomi cultivars except for Dodam rice is polygonal and has a polygonal shape, (Fig. 1). It was confirmed that the microstructure of Dodam rice was different from that of Dodam rice (Fig. 1).

In addition, as shown in Fig. 2, in the IR72 variety, unripe rice varieties, and Sagomi variety, two peaks which are crystals of starch appearing in common rice varieties and which are not separated near the diffraction angle (2?) Of 17 to 18 °, And an X-RD pattern of typical A-shape showing peaks near diffraction angles of 22 to 23 DEG (Fig. 2). On the contrary, it was confirmed that Dodam rice exhibits a dense peak distribution only at a diffraction angle of 17 ° (FIG. 2). As a result, it was confirmed that the general rice cultivars exhibit diffraction patterns of type A, which is known to have a dense structure and low moisture content, and B type diffraction patterns such as potato starch only in the case of Dodam rice.

As shown in FIG. 3, when the amylopectin polymerization degree of general rice and Dodam rice was analyzed, the ratio of short chain of Dodam rice was lower than that of general rice, and the proportion of starch having a degree of polymerization of 13 or higher was significantly higher than that of general rice , And it was confirmed that the long-chain ratio of 40 or more having a degree of polymerization is higher than that of general rice (Fig. 3).

Finally, as shown in FIG. 4, when the characteristics of general rice and Dodam rice were analyzed, it was found that the dodam rice was characterized by lower paste viscosity than that of ordinary rice, and the maximum viscosity was also low (Fig. 4). As a result, the content of amylose in Dodam rice was lower than that of ordinary rice, and swelling was suppressed.

High content of resistant starch High amylose  Rice Dodam rice  Manufacture of rice noodles used

Among the various rice varieties, Dodam rice has high starch and amylose content and has a characteristic starch structure as compared with general rice varieties. Therefore, in order to determine whether it can exhibit the diet effect in the rice noodle produced by using it, Rice noodle soup was prepared by extrusion method and puffing method.

First, a mixed material was prepared by mixing Dodam rice and Sago Ami rice at 25%: 75%, 50%: 50% and 75%: 25% (w: w) Then, Dodam rice, Sago Ami rice, or the above prepared mixed materials were each poured into water for 2 hours or more, pulverized into powders so that the moisture content was about 40%. The pulverized rice flour was mixed with water and kneaded. The kneaded product was put into a compression extruder and extruded using a rotating screw. At the same time, the rice flour was pushed out with a nozzle having a diameter of about 1 mm while being stirred at 90 캜, The mixture was gelled in water, cooled again, and dried to obtain a dry surface. Then, the roasted surface was boiled for 4 minutes and 30 seconds in boiling water, and then cooled in cold water to prepare the raw surface.

As a result, as shown in Fig. 5, a rice noodle was prepared using a mixture of Dodam rice or Dodam rice and Sago ami rice.

Dodam rice  Characteristic analysis of rice noodle used

Resistant starch contained in rice is reduced in content due to the change of structure during the process of applying heat. Therefore, it was confirmed whether or not the content of starch was changed at the stage of processing rice seeds of Dodam rice, and it was confirmed whether it was effective for controlling blood sugar and for dieting. For this, the resistance starch content and digestibility of rice noodles prepared in Example 3 were confirmed. Englyst (1992) method was used to analyze the digestibility of glucose after digestion. Specifically, 30 mg of starch was dispersed in 0.75 mL of sodium acetate buffer (pH 5.2) and left for 10 minutes. In addition, 2 g of pancreatin was added to 24 mL of distilled water and stirred to prepare an enzyme solution. Then, 0.75 mL of the prepared enzyme solution was added to the leftover starch solution, and the mixture was reacted at 37 DEG C for 240 minutes. When the reaction is completed, centrifugation is carried out at 1,500 x g for 10 minutes to obtain 20 mL of supernatant. 0.4 mL of amyloglucosidase and 3.6 mL of distilled water are added and mixed to perform a second reaction Respectively. After a certain period of time, the enzyme reaction was stopped, and the supernatant was obtained by centrifugation at 12,000 × g for 5 minutes. The glucose concentration in the supernatant was measured by the GOD-POD method,

As a result, as shown in the following [Table 4] and [Table 5], the control rice noodle prepared with Sago amiri rice alone had a resistance value of about 0.5% And the starch content was also significantly increased (Table 4). In addition, when the noodles were prepared by preparing the noodles of the rice noodles, the content of the resistant starches was increased and the content of the resistant noodles was increased as the ratio of the noodles was increased. The content of resistant starch was about 0.8% in the prepared rice noodle, but it was increased to 6.2% in the rice noodle prepared with only Dodam rice. In addition, the digestibility of digested rice was higher than that of the control rice noodle prepared with only sago amy rice. The digestibility of rice noodle samples prepared with only Dodam rice was about 72% (Table 5).

Comparison of the Resistant Starch Content of Dodam Rice and Sageo Ami Rice Mixtures in Rice Noodle Bread and Raw Noodle Kinds Mixing ratio Resistant Starch (%) Noodle cotton wool One Sago Ami 100% (traditional rice noodles) 0.53 + 0.03 0.79 ± 0.09 2 Sago Ami 75% + Dodam 25% 1.26 + - 0.01 2.04 ± 0.14 3 Saga Ami 50% + Dodam 50% 1.72 + 0.08 3.72 ± 0.05 4 Saga Ami 25% + Dodam 75% 1.98 ± 0.05 5.05 ± 0.09 5 Dodam 100% 1.85 ± 0.05 6.22 ± 0.19

Analysis of Digestibility of Dodam Rice and Sago Ami Rice Mixture in Rice Noodle Kinds Dry surface mix ratio digestibility(%) One Sago Ami 100% (traditional rice noodles) 69.15 + 2.99 2 Sago Ami 75% + Dodam 25% 70.05 + 1.94 3 Saga Ami 50% + Dodam 50% 69.93 + - 2.20 4 Saga Ami 25% + Dodam 75% 71.93 + - 1.40 5 Dodam 100% 72.02 + - 2.29

Dodam rice  Of rice noodle using temperature Resistance starch  Content analysis

It was confirmed whether the content of the resistant starch was changed according to the storage conditions of rice noodle using the Dodam rice of the present invention. For this purpose, the rice noodles prepared in Example 3 were stored at room temperature for 15 hours, refrigerated at 4 ° C or refrigerated at -20 ° C, and the content of the resistant starch was analyzed.

As a result, as shown in the following Table 6, it was confirmed that the control rice having only the sago ami rice had a resistance starch content of less than 1%. As a result, it was confirmed that the content of resistant starch increased with increasing the mixing ratio of Dodam rice, and that the stability of the resistant starch was significantly higher in the experimental group at the storage temperature of 4 o C (Table 6).

Analysis of the Resistant Starch Content of Rice Noodle Raw Noodles Using Dodam Rice Kinds Dry surface mix ratio Resistant Starch Content (%) cotton wool Refrigerated side Frozen surface One Saga Ami 100% 0.79 ± 0.09 0.80 + 0.14 0.92 + 0.03 2 Sago Ami 75% + Dodam 25% 2.04 ± 0.14 2.23 ± 0.36 1.94 + - 0.27 3 Saga Ami 50% + Dodam 50% 3.72 ± 0.05 4.02 + 0.03 3.97 ± 0.08 4 Saga Ami 25% + Dodam 75% 5.05 ± 0.09 5.57 ± 0.06 5.33 ± 0.01 5 Dodam 100% 6.22 ± 0.19 6.72 + 0.11 6.20 0.11

Claims (7)

Rice noodle for diet, made from mixed rice with Dodam rice or Dodam rice.
The rice noodle for diet according to claim 1, wherein the roasted rice contains one or both of brown rice or white rice.
[3] The diet rice noodle according to claim 1, wherein the Dodam rice mixture is a mixture of Dodam rice and high amylose rice at a weight ratio of 4: 1 to 1: 4.
The diet rice noodle soup according to claim 4, wherein the high amylose rice is sago ami rice.
i) dipping rice raw material of Dodam rice or Dodam rice mixed with water to make the moisture content 30 to 50%;
ii) pulverizing the rice raw material called in the step i) to obtain a rice flour;
iii) injecting the rice flour obtained in the step ii) into a high-temperature compression injection machine and pushing the rice flour into a nozzle having a diameter of 0.5 to 2 mm while stirring at 80 to 120 ° C to extrude the rice noodle surface;
iv) obtaining a rice noodle surface extruded in step iii) and hydrolyzing it in water at 90 to 100 ° C; And
v) cooling and drying the rice noodle surface gelled in step iv) to obtain a dry surface.
The method of manufacturing a rice noodle for diet according to claim 5, wherein the step (i) is either one or both of brown rice and white rice.
[7] The method according to claim 5, wherein the step (i) comprises mixing the roasted rice with the high amylose rice at a weight ratio of 4: 1 to 1: 4.

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