Rice cake composition having low sugar and low glycemic index characteristics and method for manufacturing the same

Abstract

The present invention relates to a rice cake composition having low sugar and low glycemic index characteristics and a method for manufacturing the same. It controls the rate of sugar absorption using substitute sugars and indigestible components, reduces the rate of digestion and absorption in the body through a resistant starch induction process that rearranges the structure of starch, and simultaneously suppresses the hardening phenomenon caused by low-temperature aging, thereby enabling the suppression of glucose spikes that occur when consuming carbohydrates without relying on chemical additives to prevent diabetes and obesity, which are chronic diseases of modern people.

Description

Technology Field

[0001] The present invention relates to a rice cake composition having low sugar and low glycemic index characteristics and a method for manufacturing the same. More specifically, it relates to a rice cake composition having low sugar and low glycemic index characteristics and a method for manufacturing the same, which reduces sugar content and glycemic index (GI) without using chemical additives, thereby preventing hyperglycemia caused by sugar when consuming rice cakes, and the diabetes and obesity induced therefrom. Background Technology

[0003] Generally, rice cakes were mainly consumed during ceremonies such as weddings, funerals, and ancestral rites, seasonal holidays, and events such as a baby's 100th day, first birthday, or 60th birthday. However, recently, due to the health-conscious well-being trend and the influence of the Korean Wave, there is a growing trend of increased consumption in daily life.

[0004] Among these dishes using rice cakes, tteokbokki is a food that has recently become known globally due to the influence of the Korean Wave. Its dictionary definition is a type of dish made by stir-frying beef and minced seasoning, adding white rice cakes cut into uniform lengths, mixing thoroughly until the rice cakes are fully seasoned with the meat, and then adding ingredients such as green onions, water parsley, carrots, and onions cut to the length of the rice cakes, stir-frying them in sesame oil, and adjusting the seasoning.

[0005] However, currently, the term tteokbokki refers to a stir-fried rice cake dish containing a viscous liquid with a color similar to gochujang, made by adding a seasoning liquid containing water, gochujang sauce, and corn syrup to rice cakes cut into a certain length with a predetermined diameter and heating them.

[0006] This type of tteokbokki is suitable for the general public's taste and is enjoyed by people of all ages due to its relatively low price, and it has been found that the consumption is particularly high among growing adolescents.

[0007] The rice cake for the above tteokbokki (hereinafter referred to as tteokbokki rice cake) is typically prepared by mixing salt and sugar with non-glutinous rice soaked in water, grinding the mixture, mixing it with water, steaming it, extruding it through a dough-making machine, cutting it into pieces 5 to 10 cm in size, and shaping it. In the case of general rice cakes other than tteokbokki rice cake, the process is similar except for the final shaping process.

[0008] Meanwhile, with the recent increase in interest in health functional foods and the expansion of the consumer base requiring sugar intake restriction, weight management, and blood sugar control, there is a continuously increasing demand for the development of technology to achieve low sugar and low GI characteristics in rice cake products.

[0009] Here, the GI (Glycemic Index) is an indicator that quantifies the speed at which ingested carbohydrates are digested and raise blood sugar levels on a scale of 0 to 100, with 100 being the standard for the speed when 50g of glucose is consumed.

[0010] However, conventional tteokbokki manufacturing technology has focused mainly on maintaining traditional texture and ensuring storage stability, and since the main ingredients consist mostly of refined carbohydrates, there was a problem of it being classified as a high glycemic index (GI) food that causes a rapid rise in blood sugar after consumption.

[0011] In particular, regular tteokbokki rice cakes have a problem in that the non-glutinous rice starch is completely gelatinized during the steaming process, forming a structure that is easily broken down by digestive enzymes, and is rapidly converted into glucose in the body, causing a rapid increase in blood sugar levels after meals.

[0012] And since a significant amount of sugar is used to add sweetness to rice cakes, it is a direct cause of obesity, diabetes, cardiovascular disease, and tooth decay.

[0013] Therefore, there is a need to develop a new manufacturing technology that can effectively reduce sugar content and glycemic index while maintaining the elasticity and chewy texture characteristic of tteokbokki rice cakes and ensuring storage stability. Prior art literature

[0014] Published Patent 10-2026-0059880 Published Patent 10-2026-0012033 The problem to be solved

[0015] The objective of the present invention to solve the aforementioned problems is to provide a rice cake composition having low sugar and low glycemic index characteristics and a method for manufacturing the same, which controls the rate of sugar absorption using substitute sugars and indigestible components, reduces the rate of digestion and absorption in the body through a resistant starch induction process that rearranges the structure of starch, and simultaneously suppresses the hardening phenomenon caused by low-temperature aging, thereby enabling the suppression of glucose spikes that occur when consuming carbohydrates without relying on chemical additives to prevent diabetes and obesity, which are chronic diseases of modern people. means of solving the problem

[0017] The feature of the present invention for achieving the above-mentioned purpose is a rice cake composition having low sugar and low glycemic index characteristics, comprising, based on total weight, 60-90% by weight of rice flour, 1-15% by weight of nondigestible maltodextrin (NMD), 1-10% by weight of high-viscosity dietary fiber, 0.1-3% by weight of banaba leaf extract, 3-10% by weight of alternative sugars including monk fruit extract and allulose, and 0.1-3% by weight of refined salt.

[0018] Another feature of the present invention is a method for manufacturing rice cake having low sugar and low glycemic index characteristics, comprising the steps of: mixing non-glutinous rice flour, indigestible maltodextrin, and high-viscosity dietary fiber; adding and mixing a substitute sugar composition comprising allulose, monk fruit extract, and banaba leaf extract, and refined salt to the mixture; supplying purified water heated to 70 to 95°C to make a cooked dough; steaming the dough to induce gelatinization of starch; forming resistant starch by inducing retrogradation of starch through rapid cooling and low-temperature aging after shaping the steamed dough; spraying a coating solution containing an emulsifier onto the surface of the rice cake and then performing hot air stabilization treatment; and finally shaping and packaging. Effects of the invention

[0020] According to the present invention having the above composition, by using allulose and monk fruit extract, the sugar content and calories can be reduced while maintaining sweetness, the digestion rate of carbohydrates can be delayed through indigestible maltodextrin and high-viscosity dietary fiber, and the glycemic index (GI) can be lowered by increasing the resistant starch content through a starch crystal rearrangement process. As a result, when consuming the same weight of rice cake, the rice cake according to the present invention has a significantly lower glucose conversion rate compared to ordinary rice cake, making it suitable for consumers who need blood sugar management, and it has the effect of improving satisfaction and shelf life by maintaining a chewy texture despite the ingredients added to secure a low glycemic index. Brief explanation of the drawing

[0022] FIG. 1 is a drawing illustrating a method for manufacturing rice cake having low sugar and low glycemic index characteristics according to the present invention. FIG. 2 is a drawing showing an example of a rice cake having low sugar and low glycemic index characteristics. Specific details for implementing the invention

[0023] Embodiments of the present invention will be described below with reference to the attached drawings.

[0024] The present invention relates to a rice cake composition having low sugar and low glycemic index characteristics that maintain a chewy texture while having low sugar and low GI characteristics, and a method for manufacturing rice cake having low sugar and low glycemic index characteristics. The embodiments described below are described in detail, but the following embodiments are described using tteokbokki rice cakes as examples, and the present invention is not limited to the following embodiments.

[0026] 1. Raw Material Composition

[0027] The rice cake composition having low sugar and low glycemic index characteristics according to the present invention comprises, based on total weight, 60-90% by weight of rice flour, 1-15% by weight of nondigestible maltodextrin (NMD), 1-10% by weight of high-viscosity dietary fiber, 0.1-3% by weight of banaba leaf extract, 3-10% by weight of alternative sugar including monk fruit extract and allulose, and 0.1-3% by weight of refined salt.

[0029] In the above composition, non-glutinous rice flour milled to an average particle size of 80 to 120 mesh is used as the rice flour.

[0030] At this time, the above-mentioned non-glutinous rice flour can be wet flour or dry flour. The above-mentioned wet flour is flour made by grinding rice while it is still wet after soaking it in water, and it has a high moisture content even without adding much water, so it brings out a soft and chewy texture when steaming the rice cake.

[0031] Also, dry flour is finely ground dry flour made by thoroughly drying washed raw rice without soaking it, and since it has no moisture, water must be added in an appropriate amount when making rice cakes.

[0033] Indigestible maltodextrin is a type of water-soluble dietary fiber produced by heating and enzymatically treating starch such as corn, and when mixed with rice flour, it performs complex functions such as moisture retention, delaying starch retrogradation, regulating texture, alleviating blood sugar response, and improving storage stability.

[0034] In other words, indigestible maltodextrin has a high water-binding capacity, so it plays a role in stably maintaining moisture in the rice cake dough. As a result, it can form a more moist and soft texture immediately after making the rice cake, and it reduces moisture loss during storage, thereby mitigating the phenomenon of the rice cake drying out or hardening easily.

[0035] In particular, rice cakes become hard as time passes due to the recrystallization of rice starch, or starch staling. Indigestible maltodextrin can help slow down this staling rate by retaining moisture between the starches.

[0036] In addition, indigestible maltodextrin also affects the texture of rice cakes. That is, when added in an appropriate amount, it can make the texture of the rice cake softer and more moist, but when used at 15% by weight or more, the elastic structure formed by rice starch is weakened, which may reduce the characteristic chewiness or elasticity of the rice cake, and when used at 1% by weight or less, it results in a dry texture.

[0037] In addition, the above-mentioned indigestible maltodextrin is a dietary fiber that is not easily broken down by digestive enzymes in the human body and is not digested in the small intestine. Therefore, it can partially slow down the digestion rate of starch in rice cakes and slow down glucose absorption, thereby acting to alleviate the rise in blood sugar after meals. This has the effect of slightly lowering the blood sugar response and increasing satiety compared to regular rice cakes.

[0038] In addition, indigestible maltodextrin can play a role in enhancing moisture stability during the freezing and thawing process. It can help reduce moisture loss or texture degradation that occurs during thawing after frozen storage, and help maintain a relatively moist state even after reheating, which is effective in improving the quality of frozen rice cakes distributed.

[0040] Viscous fiber is a type of water-soluble dietary fiber that dissolves well in water and forms high viscosity when combined with water. When added during the production of rice cakes, it retains water within the dough, thereby reducing water evaporation and movement. Therefore, like the indigestible maltodextrin mentioned above, it provides a moist and soft texture by maintaining moisture in the rice cakes, improves storage safety by reducing the phenomenon of drying out or cracking easily during storage, and performs the function of delaying starch aging.

[0041] In other words, as time passes, the starch recrystallizes in rice cakes, causing them to harden and lose elasticity. However, high-viscosity dietary fiber plays a role in mitigating this aging process by forming a layer of moisture around the starch and partially interfering with the bonds between starch molecules, thereby allowing the rice cakes to maintain a relatively soft texture even after refrigeration or freezing.

[0042] In addition, when the above-mentioned high-viscosity dietary fiber is used in an appropriate amount, it can increase the viscoelasticity of the rice cake and form a soft and elastic texture, but when added in excessive amounts, the rice cake may become excessively mushy or sticky due to excessive viscosity and water binding.

[0043] In addition, the above-mentioned high-viscosity dietary fiber forms viscosity in the digestive tract, reducing contact between digestive enzymes and starch and delaying glucose absorption, thereby mitigating the rate of blood sugar rise after consuming rice cakes, and since it increases in volume during the process of forming viscosity in the digestive tract, the feeling of fullness lasts longer, helping with weight management.

[0044] These high-viscosity dietary fibers include psyllium husk, oats and barley, chia seeds, seaweed, legumes (soybeans, lentils, etc.) and fruits (apples, citrus fruits, etc.), guar gum, glucomannan, xanthan gum, pectin, beta-glucan, etc., and one or more of these are selected and used alone or in combination.

[0045] When the above high-viscosity dietary fiber is used in an amount of less than 1% by weight, there is little gel formation in the intestines, so there is no feeling of fullness and the effect of slowing down digestion and absorption is small, and when used in an amount of 10% or more by weight, digestion and absorption is slowed down excessively, which may cause abdominal bloating or gas.

[0047] Banaba leaf extract provides effects such as alleviating blood sugar spikes, regulating starch digestion, antioxidant function, and improving shelf life.

[0048] Specifically, banaba leaf extract is known as a functional material containing corosolic acid, ellagic acid, flavonoids, and polyphenols.

[0049] In particular, corosolic acid alleviates the rise in blood sugar after meals through actions related to glucose metabolism. Studies have reported that banaba leaf extract may be involved in the activation of glucose transporters (GLUT4), regulation of glucose absorption, and improvement of insulin sensitivity, so a functional effect of moderating the post-meal blood sugar response compared to regular rice cakes can be expected.

[0050] In addition, the polyphenol and tannin components contained in banaba leaf extract can act to slow down the rate of starch breakdown by binding with starch or partially inhibiting the action of digestive enzymes, thereby reducing the rate of starch digestion in rice cakes and affecting the formation of resistant starch, which can enhance the functional characteristic of mitigating the rate of blood sugar rise after consuming rice cakes.

[0051] Polyphenols contained in banaba leaf extract can help maintain the moisture of rice cakes or quality stability during storage by binding with moisture or affecting the starch gel structure, but excessive use may result in increased astringency, color change, and reduced texture.

[0052] In particular, extracts with a high polyphenol content may change the color of the rice cake to a somewhat brown or yellowish-brown direction and may also cause a distinctive plant-like aroma or a slightly bitter taste.

[0053] And regarding shelf life, the antioxidant components (polyphenols and flavonoids, etc.) of banaba leaf extract improve oxidative stability.

[0054] Accordingly, if the above banaba leaf extract is used in an amount of less than 0.1%, the effects of alleviating blood sugar elevation, regulating starch digestion, antioxidant function, and improving shelf life cannot be sufficiently obtained, and if used in an amount of 3% by weight or more, it may cause a characteristic off-flavor or bitter taste and the desired color cannot be obtained.

[0056] Substitute sugars include allulose, monk fruit extract, stevia, erythritol, xylitol, maltitol, sucralose, aspartame, etc., and in the embodiments of the present invention, monk fruit extract and allulose are used in combination.

[0057] Allulose is a naturally derived sweetener that has lower calories compared to sugar while exhibiting similar sweetness characteristics.

[0058] The above-mentioned monk fruit is a fruit also known as *Gae-yeoju*, and monk fruit extract is a natural sweetener that is more than 200 times sweeter than sugar and produces a taste most similar to sugar. Its scientific name is "Siraitia grosvenorii," and it is also known as "monk fruit" in foreign countries.

[0059] Meanwhile, the above monk fruit extract is added in a range of 0.05 to 0.3 parts by weight. Since an excessive amount of monk fruit extract may increase the characteristic aftertaste, it is preferable to use it within the above range.

[0060] Meanwhile, the rice cake composition of the present invention may further include a hydrocolloid comprising one or more of sodium alginate, gellan gum, carrageenan, or konjac gum.

[0061] The above hydrocolloid may be included in an amount of 0.05 to 3 parts by weight based on 100 parts by weight of the rice cake composition, and can increase the water binding force within the starch gel structure to suppress water loss during storage and delay starch aging.

[0062] In particular, the above hydrocolloid can reduce tissue damage occurring during the freezing and thawing process, thereby maintaining the elasticity and viscoelasticity of the rice cake even after frozen distribution.

[0064] Examples of dough according to such embodiments of the present invention are as shown in Table 1 below.

[0065]

[0066] In the above embodiment, dry rice flour is used, and additionally, tapioca starch is added.

[0067] The above tapioca starch increases the viscosity and elasticity of the starch in the process of making rice cakes using rice flour, thereby improving the chewy and soft texture of the rice cakes and helping to maintain the texture even during storage.

[0068] Emulsifiers are used to delay the aging (hardening) of rice cakes, improve texture, retain moisture, and stabilize dough, and include monoglycerides for shortening, sucrose fatty acid esters, lecithin, and glycerin fatty acid esters. In the embodiments of the present invention, glycerin fatty acid esters and lecithin are mixed in a weight ratio of 2:1 and used.

[0070] Below, we examine a method for manufacturing rice cakes having low sugar and low glycemic index characteristics according to the present invention.

[0071] 1. Preparation of materials

[0072] Prepare the composition presented above.

[0074] 2. Dough Preparation Process

[0075] First, glutinous rice flour, tapioca starch, indigestible maltodextrin, and high-viscosity dietary fiber are put into a ribbon mixer and dry-mixed at a speed of 50-100 rpm for 5-20 minutes, and as a preferred embodiment, dry-mixed at a speed of 60 rpm for 8 minutes.

[0076] Then, allulose, monk fruit extract powder, banaba leaf extract, and purified salt are added and mixed for an additional 2-10 minutes (preferably 5 minutes).

[0077] Purified water was slowly supplied to the mixer while heated to 70-95℃ (preferably 85℃), and the stirring speed of the mixer was maintained at 50-150 rpm (preferably 120 rpm).

[0078] The dough was prepared for 5-20 minutes (preferably 15 minutes).

[0079] The reason for using the aforementioned high-temperature purified water, that is, for making a cooked dough, is to induce partial gelatinization of starch to improve the structural stability of the dough and subsequently increase the efficiency of resistant starch formation.

[0081] 3. Steaming process

[0082] The above dough was steamed for 10 to 30 minutes using saturated steam at 80 to 120°C in a steaming chamber.

[0083] Specifically, steam at a steaming temperature of 100±2℃ for 22 minutes with a steam pressure of 1.1~1.3 bar.

[0084] The above steaming process induces the alpha (α) conversion of rice starch uniformly to form the basic texture of the rice cake.

[0086] 4. Resistant Starch Induced Cooling Process

[0087] The steamed dough is fed into a cylindrical extruder and first formed into a rod shape with a diameter of 5-20 mm, at which time the moisture content of the compressed tteokbokki rice cake is 30-45%.

[0088] The molded rice cake was immediately moved to a cooling tunnel at -5°C to 0°C and rapidly cooled for 10 to 30 minutes (preferably 25 minutes).

[0089] Afterwards, aging was performed for 10-25 hours (preferably 18 hours) in a low-temperature aging room at 1-5℃ (preferably 4℃).

[0090] During the above cooling and aging process, retrogradation of starch molecules is induced, and as a result, the content of resistant starch (Type 3 Resistant Starch) increases.

[0092] 5. Material property restoration and tissue stabilization process

[0093] To prevent the hardening of the rice cake after low-temperature aging, a surface coating solution containing an emulsifier was sprayed.

[0094] The above coating solution was prepared based on the total weight of the composition with glycerin fatty acid ester: 0.5 wt%, lecithin: 0.25 wt%, and purified water: 0.05%.

[0095] The amount of coating solution sprayed was adjusted to 1.5 wt% relative to the weight of the rice cake.

[0096] Afterwards, it was stabilized for 10-20 minutes (preferably 12 minutes) under low-temperature hot air conditions of 40-60℃ (preferably 55℃).

[0097] Through the above process, it was possible to mitigate the hardness increased by low-temperature aging while maintaining a chewy, elastic texture.

[0099] 6. Final Forming and Packaging

[0100] The above-mentioned processed rice cake was cut into 5 cm lengths and then nitrogen-filled packaging was performed.

[0101] After packaging, the product was stored under refrigerated conditions of 0 to 5°C, and it was confirmed that the texture and elasticity were maintained even when stored for more than 30 days.

[0103] Tteokbokki was prepared using the tteokbokki rice cake prepared as described above (hereinafter referred to as the example) and commercially available tteokbokki rice cake that does not use indigestible maltodextrin and high-viscosity dietary fiber (rice cake used, hereinafter referred to as the comparative example), and a sensory evaluation was conducted.

[0104] For the above sensory evaluation, a total of 20 adult men and women, 10 of whom were selected as consumer panelists, were evaluated on taste (flavor), aesthetics, and overall preference using a 5-point scoring system (5: very good, 4: good, 3: average, 2: bad, 1: very bad), and the results are shown in Table 2.

[0105] Here, during the sensory evaluation, after tasting one sample, the mouth was rinsed with water, and after 10 minutes had passed, the next sample was evaluated, and the values ​​were averaged and rounded up to the second decimal place.

[0106] division incense taste Texture Color Comprehensive preference Examples 4.2 4.2 4.1 4.0 4.1 Comparative example 4.3 4.3 4.2 4.3 4.2

[0107] As confirmed in Table 2 above, the tteokbokki using the tteokbokki rice cake according to the present invention did not show a significant difference in taste (flavor), chewiness (texture), and overall preference compared to the comparative example.

[0108] However, in terms of color and taste, it is slightly lower than conventional tteokbokki rice cakes. This is believed to be due to the addition of banaba leaf extract, which changes the dough to yellow (or brown) and has an astringent taste, but the difference is minimal by adjusting the amount added.

[0109] In addition, after consuming the tteokbokki of the above example, 20 subjects were asked to check their satiety after 2 hours. The satiety level was rated as 10 points at the point 30 minutes after consumption, and the score was lowered as satiety decreased. As a result, the average score was 8.6 out of 10, indicating that satiety was still maintained and the digestion rate of carbohydrates was delayed.

[0111] The tteokbokki rice cake of the present invention, configured as described above, can reduce sugar content and calories while maintaining sweetness by using allulose and monk fruit extract, can delay the digestion rate of carbohydrates through indigestible maltodextrin and high-viscosity dietary fiber, can lower the glycemic index (GI) by increasing the resistant starch content through a starch crystal rearrangement process, and can maintain a chewy texture even after low-temperature aging through a special emulsification process.

Claims

Claim 1 delete Claim 2 delete Claim 3 delete Claim 4 A method for manufacturing a rice cake having low sugar and low glycemic index characteristics, characterized by comprising: a step of mixing non-glutinous rice flour, indigestible maltodextrin, and high-viscosity dietary fiber; a step of adding and mixing a substitute sugar composition comprising allulose, monk fruit extract, and banaba leaf extract, and refined salt to the mixture; a step of kneading by supplying purified water heated to 70 to 95°C; a step of inducing starch gelatinization by steaming the dough; a step of forming resistant starch by inducing starch retrogradation through rapid cooling and low-temperature aging after shaping the steamed dough; and a step of spraying a coating solution containing an emulsifier onto the surface of the rice cake and then performing hot air stabilization treatment. Claim 5 A method for manufacturing rice cake having low sugar and low glycemic index characteristics, characterized in that, in claim 4, the cooling step is performed at -5℃ to 0℃ for 10 to 30 minutes, and the low-temperature aging step is performed at 1 to 5℃ for 10 to 25 hours.

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