Soy Seolgiddok Cake and Method the Same

Abstract

The present invention relates to a soybean rice cake composition comprising soybeans, non-glutinous rice, salt, sugars, antioxidants, and dietary fiber, and a method for manufacturing the same. More specifically, the soybean rice cake comprises 13 to 14 parts by weight of non-glutinous rice, 26 to 28 parts by weight of soybeans, 1.8 to 2.0 parts by weight of salt, 17 to 18 parts by weight of sugars, and 40 to 41 parts by weight of water, based on 100 parts by weight of the soybean rice cake. The above soybean rice cake may additionally contain 0.1 to 0.5 parts by weight of dietary fiber and 0.01 to 0.05 parts by weight of antioxidants. The above-mentioned soybean rice cake is a method for manufacturing soybean rice cake comprising the steps of soaking soybeans in water and salt and then crushing them, soaking non-glutinous rice in water and salt and then crushing it, mixing the crushed soybeans and the crushed non-glutinous rice with water and then mixing in sugars, sifting the above mixture through a sieve, placing it in a steamer, making incisions with a knife, and steaming it in a steamer, and cooling it to room temperature and then packaging it.

Description

Technology Field

[0001] The present invention is a soybean rice cake composed of soybeans, non-glutinous rice, salt, and sugars. It comprises the steps of: soaking soybeans in water and salt and then steaming them; soaking non-glutinous rice in water and salt and then grinding it; mixing the ground soybeans and ground non-glutinous rice with fresh water and then mixing in sugars; sifting the above mixture through a sieve, placing it in a steamer, making incisions with a knife, and steaming it in a steamer; and cooling it to room temperature and then packaging it.

[0002] The soybean rice cake of the present invention combines the savory taste of soybean flour with the mild taste of rice grains, providing not only sensory appeal in the mouth but also nutritional and health benefits. Background Technology

[0003] Durung-kong refers to black soybeans (Seoritae) cultivated on small hills or ridges surrounding rice paddies or fields. Dangjin cultivates them on the largest scale in the country, providing the optimal environment necessary for soybean growth with abundant sunlight, moderate humidity, and suitable wind. Due to their high sugar content, Seoritae are used in rice, rice cakes, and tofu along with other grains. The nutritional content of Seoritae soybeans per 100g is 178kcal of energy, 12g of carbohydrates, 7g of sugars, 9g of dietary fiber, 19g of protein, 8g of fat, 1g of other nutrients, and 60g of moisture.

[0004] The isoflavones and flavonoids in black soybeans activate lipid metabolism and regulate cholesterol levels, while dietary fiber and alpha-linolenic acid help lower LDL cholesterol levels. Soluble fiber aids in blood sugar control and lowers cholesterol, making it effective in preventing cardiovascular disease. The fiber in beans plays an important role in facilitating digestion and supporting gut health; it promotes the growth of beneficial bacteria and inhibits the production of harmful bacteria, making it effective in relieving constipation. Beans are rich in minerals and vitamins, which strengthen bones; their fiber is rich in protein and fatty acids, providing a feeling of fullness; and anthocyanins have anti-aging effects.

[0005] Dietary fiber is a type of carbohydrate found abundantly in vegetables, fruits, grains, seaweed, mushrooms, and nuts. It consists of polysaccharides of three or more that cannot be broken down by digestive enzymes such as alpha-amylase or glucosidase. As a type of carbohydrate extracted from plants, it is not absorbed by the body but is an important nutrient that aids digestion and maintains gut health. Soluble dietary fibers include indigestible maltodextrin, polydextrose, and inulin, while insoluble dietary fibers include lignin, chitin, cellulose, and hemicellulose found in whole grains, vegetables, and seaweed.

[0006] Soluble dietary fiber helps suppress blood sugar spikes by slowing down digestion and can contribute to the prevention of diabetes by improving insulin sensitivity. It plays a role in adsorbing and eliminating bad cholesterol (LDL) from the body, aiding in the management of hyperlipidemia. Since dietary fiber provides a feeling of fullness, it helps with weight management by preventing overeating, and regular fiber intake can prevent high blood pressure and reduce the risk of cardiovascular disease. Furthermore, the short-chain fatty acids produced during the fermentation of fiber in the intestines act as probiotics—beneficial bacteria in the large intestine—which inhibit cell growth and reduce the effects of carcinogens. The dietary fiber content per 100g of beans is as follows: soybean flour contains 17g, black beans (Seoritae) 15.6g, peas 10g, green beans (Hwangtae) 8g, lentils 7.9g, lima beans 13.2g per cup (188g), and lentils 15.6g per cup (198g). The recommended daily intake of dietary fiber varies by age and gender, but generally, 25 to 30 g is recommended for adults per day.

[0007] Antioxidants are substances that inhibit or prevent oxidation. Although oxygen entering the body performs beneficial functions, cellular aging is negatively affected if cells are exposed to unstable free radicals during this process, as these cells oxidize. Therefore, maintaining an appropriate level of free radicals is important for preventing cellular oxidation and aging. Substances that perform antioxidant functions include carotenoids (beta-carotene, lycopene, lutein), flavonoids (anthocyanin, catechin, resveratrol, proanthocyanidin), isoflavones (genistein, daidzein), vitamin C and other vitamins, tocopherol, selenium, and glutathione.

[0008] Hemp seeds contain 90% unsaturated fatty acids, including oleic acid, linoleic acid, and linolenic acid, and 3% gamma-linolenic acid. They are a useful substance capable of performing immune and antioxidant functions within the human body, containing nutritional and functional components such as 20 types of amino acids, including essential amino acids, as well as vitamins, minerals, and dietary fiber. Per 100g of hemp seeds, they contain 36g of protein, 3–4g of fatty acids, and 30g of fiber. The nutritional components include 145mg of calcium, 14mg of iron, 483mg of magnesium, 7mg of manganese, 1,160mg of phosphorus, 859mg of potassium, 7mg of zinc, 3,800 IU of vitamin A, 0.4mg of vitamin B1, 0.11mg of vitamin B2, 2.8mg of vitamin B3, 0.12mg of vitamin B6, 2,277.5 IU of vitamin D, and 90mg of vitamin E. Vitamin B1 and folic acid are 1.7 times that of broccoli, dietary fiber is 1.5 times that of bananas, and calcium is 1.2 times that of eggs. Hemp seeds provide probiotics in the digestive tract, making them beneficial for digestion and boosting immunity. Hemp seeds are low in carbohydrates and contain omega-3 fatty acids, which are good for blood circulation. The Ministry of Food and Drug Safety in Korea regulates the permissible THC limits for hemp seeds and hemp seed oil at 5 mg or less per kg and 10 mg per kg, respectively, and those with confirmed safety are utilized in food and cosmetics.

[0009] Rhodiola rosea is a perennial herb belonging to the genus Rhodiola in the family Crassulaceae; it is also called "stone flower" because it grows on rocks in deep mountains. The rosavicin contained in Rhodiola rosea is a biological defense substance involved in stress-inhibiting hormones. Rhodiola rosea refers to either the whole plant or the roots; the roots are known for their excellent efficacy and medicinal use, as well as their superior tonic properties. It is approved by the Ministry of Food and Drug Safety as a health functional food beneficial for blood sugar control and fatigue improvement. The permitted daily intake of Rhodiola rosea extract is 200 to 600 mg.

[0010] Soybeans are annual plants distributed in the Asian region that contain the highest amount of protein among crops. They also provide high-quality protein due to the greater variety of amino acids found in meat. Composed of 35–47% protein, 30% carbohydrates, and 15–20% fat, soybeans are a nutritious food rich in dietary fiber, phosphorus, iron, calcium, and vitamin B1. Essential amino acids help suppress diabetes, while isoflavones are beneficial for preventing osteoporosis. Vitamin E promotes smooth blood circulation to prevent aging and activates Bifidobacteria, making it effective for treating constipation. Lecithin improves brain concentration, alleviates dementia and forgetfulness, and prevents brain aging. Furthermore, the functional components found in soybeans help reduce the risk of breast, rectal, colon, lung, stomach, and prostate cancers. Protein is a major component of the human body, such as muscles, enzymes, hormones, and antibodies, so it is important to consume 0.8 to 1.2 g per kg of body weight daily. Foods rich in protein include eggs, milk, meat, fish, beans, tofu, and nuts.

[0011] Composition of essential amino acids in protein foods division bean white rice beef milk egg Protein 100 73 72 83 7 isoleucine 270 336 322 327 407 Leucine 306 482 535 512 626 Lysine 270 395 236 546 496 Phenylalanine 180 309 307 257 309 methionine 144 64 142 155 156 Threonine 180 246 241 276 294 tryptophan 90 86 65 73 90 Valin 270 328 415 347 438

[0013] Non-glutinous rice refers to the rice used to make rice or rice cakes. Its endosperm is translucent, giving it a glossy appearance. It contains 20-30% amylose and 70-80% amylopectin, whereas glutinous rice contains 1-2% amylose and 98-99% amylopectin. Non-glutinous rice is less sticky than glutinous rice, and its gelatinization temperature is lower than that of glutinous rice, allowing for the preparation of rice cakes or rice in a short time. The nutritional composition of non-glutinous rice (white rice) per 100g is 10.8g of moisture, 372kcal of energy, 6.4g of protein, 0.5g of lipids, 81.9g of carbohydrates, 0.4g of ash, 0.11g of vitamin B1, and 0.04g of vitamin B2. Compared to all-purpose flour, it contains slightly less protein and fat, but slightly more calories, carbohydrates, and fiber.

[0014] Salt is a white, salty-tasting crystalline substance that makes up about 0.9% of the human body's blood and cells. It plays an important role in maintaining osmosis within the body and is used as a representative seasoning. The daily requirement for adults is 10–20g. It is used as a major electrolyte, seasoning, food preservation, and a raw material in the chemical industry. As salt intake increases and concerns about lifestyle diseases arise, there is a growing trend of interest in low-salt diets, such as reducing broth consumption, adjusting seasonings to use less salt, and consuming plenty of vegetables and fruits.

[0015] As saccharides such as sugar, glucose, and fructose have been identified as factors causing obesity and adult diseases, the World Health Organization (WHO) recommends that daily sugar intake (based on added sugars) should not exceed 5% of total caloric intake in order to reduce the use of sugars. Therefore, instead of sugars, oligosaccharides (fructo, galacto, isomalt, soy, xylose) are used, or high-sweetness sugars such as stevia, saccharin, aspartame, acesulfame potassium, sucralose, and neotame are used as substitutes, or low-sweetness sugar alcohols (xylitol, sorbitol, maltitol, mannitol, lactitol, isomalt) and allulose are used.

[0016] Antioxidants such as hemp seeds, Rhodiola rosea, carotenoids, flavonoids, isoflavones, vitamin C, minerals, tocopherol, selenium, and glutathione may be used. 0.01 to 0.05 parts by weight may be used per 100 parts by weight of soybean rice cake.

[0017] Dietary fiber may include water-soluble indigestible maltodextrin, polydextrose, inulin, or lignin, chitin, cellulose, etc.

[0018] Although there is no prior art related to the present invention, patents related to Seolgi-tteok are as follows. Korean Patent Publication No. 10-2025-0012772 (Composition of Mugwort Seolgi-tteok and Method for Manufacturing the Same) comprises the steps of pre-treating mugwort, dehydrating and steaming mugwort, mixing a mugwort Seolgi-tteok composition consisting of 25-30 parts by weight of steamed mugwort, 45-50 parts by weight of non-glutinous rice flour, 1-3 parts by weight of chopped walnuts, 1-3 parts by weight of honey, 1-3 parts by weight of sugars, 1-3 parts by weight of sugar alcohols, 0.1-0.2 parts by weight of herbs, 1-2 parts by weight of natural ingredients, 0.1-0.2 parts by weight of antioxidants, and 0.1-1.0 parts by weight of salt, and placing the composition into a steamer and steaming at 100-120°C under a pressure of 1.1-1.3 kg / cm² 2The method for manufacturing a composition of a steamed rice cake is characterized by manufacturing the steamed rice cake by steaming it for 15 to 25 minutes using steam. The process of Korean Patent Registration No. 10-1557627 (Sweet pumpkin and walnut steamed rice cake containing cellulose and coconut and method for manufacturing the same) comprises the steps of: washing and soaking non-glutinous rice, removing moisture, and pulverizing it to produce non-glutinous rice flour; preparing a mixture for a sweet pumpkin and walnut steamed rice cake in which, based on 100 parts by weight of the non-glutinous rice flour, 0.1 to 0.5 parts by weight of cellulose, 1 to 5 parts by weight of coconut, 5 to 15 parts by weight of sweet pumpkin powder, 1 to 10 parts by weight of walnuts, 0.5 to 3 parts by weight of salt, and 5 to 20 parts by weight of sugar are mixed; and steaming the mixture for the sweet pumpkin and walnut steamed rice cake. Korean Patent Registration No. 10-869423 (Method for manufacturing sugar-free functional walnut rice cake) is a method for manufacturing rice cake characterized by comprising: a step of soaking non-glutinous rice in water for 7 to 13 minutes; a step of milling the non-glutinous rice to 40 mesh to 60 mesh to form rice flour; a step of mixing sorbitol and salt with the rice flour and adding water; a step of sifting the rice flour that has finished sifting through water through a fine sieve to make the particles fine; and a step of placing the sifted ingredients in a steamer and steaming them. Prior art literature

[0019] KR 10-1557627 P (Sweet pumpkin and walnut rice cake containing cellulose and coconut and method for manufacturing the same) KR 10-869423 P (Method for manufacturing sugar-free functional walnut rice cake) KR 10-2025-0012772 P (Mugwort rice cake composition and method for manufacturing the same)

[0020] Quality characteristics of Seolgi rice cake according to the amount of yam flour added: 801-809, 2010) The problem to be solved

[0021] Soybean rice cakes currently on the market are made by placing soybeans on top of white rice cakes, so they do not have the taste of soybeans. Therefore, there is a need to provide soybean rice cakes that combine soybeans and rice flour to be good for taste, nutrition, and health. means of solving the problem

[0022] The present invention is the world's first soybean rice cake made by mixing soybean flour with non-glutinous rice. The savory taste of the soybean flour and the plain taste of the rice grains combine to provide not only sensory pleasure in the mouth but also nutritional and health benefits.

[0023] The bean steamed rice cake is composed of beans, non-glutinous rice, salt, and sugars, and comprises the steps of: soaking beans in water and salt and then steaming them; soaking non-glutinous rice in water and salt and then grinding it; mixing the ground beans and ground non-glutinous rice with water and then mixing in sugars; sifting the above mixture through a sieve, placing it in a steamer, making incisions with a knife, and steaming it in a steamer; and cooling it to room temperature and then packaging it.

[0024] 26 to 28 parts by weight of soybeans may be used for every 100 parts by weight of soybean rice cake.

[0025] 13 to 14 parts by weight of non-glutinous rice may be used for every 100 parts by weight of soybean rice cake.

[0026] 1.8 to 2.0 parts by weight of salt may be used for every 100 parts by weight of bean rice cake.

[0027] As for the sugars, oligosaccharides or high-sweetness stevia, saccharin, aspartame, acesulfame potassium, sucralose, neotame, or low-sweetness xylitol, sorbitol, maltitol, mannitol, lactitol, isomalt, or allulose may be used as substitute sugars for these monosaccharides or disaccharides, in an amount of 1 / 2 to 1 / 5 of the sugars per 100 parts by weight of Seolgi rice cake.

[0028] Another component of the present invention may include an antioxidant and dietary fiber.

[0029] An antioxidant substance may be used in an amount of 0.01 to 0.05 parts by weight per 100 parts by weight of soybean rice cake.

[0030] Dietary fiber may be used in an amount of 0.1 to 0.5 parts by weight per 100 parts by weight of soybean rice cake. Effects of the invention

[0031] The soybean rice cake of the present invention is made by mixing soybeans and non-glutinous rice flour, and has excellent sensory properties and contains protein and nutrients, so it can be provided as a snack and a health functional food.

[0032] The soybean rice cake of the present invention combines the savory taste of soybean flour with the mild taste of rice grains, providing not only sensory appeal in the mouth but also nutritional and health benefits. Brief explanation of the drawing

[0033] Figure 1 shows the manufacturing process diagram of the present invention. Specific details for implementing the invention

[0034] The present invention is a bean rice cake composed of soybeans, non-glutinous rice, salt, sugars, antioxidants, and dietary fiber. It comprises the steps of: soaking soybeans in water and salt and then steaming them; soaking non-glutinous rice in water and salt and then grinding it; mixing the ground soybeans and ground non-glutinous rice with water and then mixing in sugars; sifting the above mixture through a sieve, placing it in a steamer, making incisions with a knife, and steaming it in a steamer; and cooling it to room temperature and then packaging it.

[0035] Kongsalgi-tteok

[0036] The soybean rice cake is composed of 13 to 17 parts by weight of non-glutinous rice, 25 to 30 parts by weight of soybeans, 1.8 to 2.0 parts by weight of salt, 15 to 18 parts by weight of sugars, and 40 to 43 parts by weight of purified water, for every 100 parts by weight of the soybean rice cake.

[0037] The above soybean rice cake may additionally contain 0.1 to 0.5 parts by weight of dietary fiber and 0.01 to 0.05 parts by weight of antioxidants.

[0038] <Method for Making Bean Rice Cake>

[0039] 1) Steamed soybeans

[0040] Soak 1 kg of soybeans in water for 7 to 9 hours, then drain them in a sieve, mix with 9 to 10 g of salt, steam in a steamer for 9 to 11 minutes, and then cool to room temperature.

[0041] 2) Ground non-glutinous rice

[0042] 10 kg of non-glutinous rice is soaked in water for 7 to 9 hours, then drained in a sieve, mixed with 120 to 130 g of salt, placed in a roller grinder, and ground once at the 11 o'clock position to obtain ground non-glutinous rice.

[0043] 3) Mixing and grinding of steamed soybeans and ground non-glutinous rice

[0044] Mix 1 kg of rice flour and 2 kg of steamed beans, put them into a roller grinder, grind once at the 1 o'clock position, grind once at the 7 o'clock position, and then grind once again at the 12 o'clock position.

[0045] 4) Mixture of water and sugars with ground soybeans and non-glutinous rice

[0046] Mix the crushed material and the crushed non-glutinous rice thoroughly, then add 2,000cc of water and mix, then grind once from the 12 o'clock position, and then mix in 1,300g of sugar.

[0047] 5) Steaming and Packaging of Soybean Rice Cake

[0048] The above mixture is passed through a sieve with holes 1.8 mm wide and 2 mm long, placed in a steamer, scored with a knife, and steamed in a steamer at 95–105°C for 10–20 minutes, then cooled to room temperature.

[0049] <Examples 1-4>; Mixing ratio

[0050] Soybean rice cake was manufactured according to the following mixing ratio using the above method for manufacturing soybean rice cake, through the steps of steamed soybeans, ground non-glutinous rice, mixing of water and sugars with the steamed soybeans and ground non-glutinous rice, steaming of the soybean rice cake, and packaging.

[0051] Mixing ratio division Example 1 Example 2 Example 3 Example 4 Comparative example bean 25 27 28 30 - Non-glutinous rice 17 15 14 13 45 Sugars 15 17 18 18 Dietary fiber - - 0.5 0.3 - Antioxidants - - 0.04 0.02 - purified water 43 41 39.46 38.68 55 total 100 100 100 100 100

[0053] <Test Example 1>; Evaluation of antioxidant activity

[0054] Samples for measuring the antioxidant activity (total polyphenol content, total flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging ability) of Examples 1 to 4 and Comparative Example were prepared as follows. 100 mg of the sample was extracted in 1 mL of methanol mixed solvent using a mixer mill (Retsch MM400, Germany) at a frequency of 30 for 10 minutes, followed by centrifugation (13,000 rpm, 4°C, 5 min). The supernatant was filtered to obtain the extract, which was used as the sample. The total polyphenol content was measured according to the Folin-Denis method. 0.2 mL of the sample was mixed with 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water, then 0.3 mL of 20% Na2CO3 was added and left in the dark for 20 minutes, after which the absorbance was measured at 765 nm.

[0055] The total polyphenol content was calculated and performed using a gallic acid (mM / g) standard curve, and the results are shown in three repeated experiments.

[0056] Total flavonoid content was measured according to the method of Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49: 106-111.). 0.15 mL of 5% sodium nitrite (NaNO2) was added to 0.5 mL of the sample and left for 5 minutes. Then, 0.3 mL of 10% AlCl3·6H2O and 1 mL of 1 M NaOH were added and mixed. After leaving the mixture in the dark for 15 minutes, the absorbance was measured at 415 nm. The content was expressed using catechin as a standard.

[0057] Scavenging activity against DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical was measured using a modified method of Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. Lebenson Wiss Technol 28: 25-30. 0.2 mL of the sample was added to 1 mL of 0.2 mM DPPH solution dissolved in 70% ethanol and mixed thoroughly. After leaving the mixture in the dark at room temperature for 30 minutes, the absorbance was measured at 517 nm. Scavenging activity was calculated according to the formula below and expressed as a percentage.

[0058] DPPH radical scavenging activity (%)= (A - B) / A × 100 2

[0059] A: Control absorbance, B: Sample absorbance

[0060] ABTS radical scavenging activity was measured by diluting the sample with 10 times distilled water. The ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid; Sigma-Aldrich, St. Louis, MO, USA) radical scavenging activity was measured using the method of Pellegrin et al. (1998). 7.4 mM ABTS and 2.6 mM potassium persulfate were mixed in equal proportions and left in the dark for one day to form ABTS cations, after which the solution was diluted with 1×PBS until the absorbance value at 732 nm was 0.70±0.02. 10 μL of the extract sample was added to 190 μL of the diluted ABTS solution and left to stand for 60 minutes, after which the absorbance was measured at 732 nm. Total phenol content (mg / ml), total flavonoid content (mg / ml), DPPH radical scavenging activity (%), and ABTS radical scavenging activity (%) are shown in Table 4.

[0061] Antioxidant activity evaluation results division Example 1 Example 2 Example 3 Example 4 Comparative example Total phenolic content 65.2 65.3 65.4 65.5 52.4 Total flavonoids 7.6 7.7 7.8 7.9 5.7 DPPH radical scavenging activity 10.2 10.3 10.4 10.5 8.4 ABTS radical scavenging ability 12.5 12.6 12.7 12.8 10.4

[0063] From the above results, compared to the comparative example, the total phenolic content of Examples 1 to 4 increased by 19% to 20%, and the total flavonoid content increased by 25% to 28%. In addition, the DPPH radical scavenging activity increased by 20%, and the ABTS radical scavenging activity increased by 17% to 19%. Therefore, it can be seen that the soybean rice cake of the present invention has increased antioxidant activity.

[0064] <Test Example 2>; Sensory evaluation (Sensory changes of soybean rice cake)

[0065] The appearance, color change, presence of unpleasant odor, and overall acceptability of soybean rice cakes were evaluated during storage at 20°C for one week. Well-trained panel members (three male and three female graduate students in their 30s from the Department of Food Engineering) assessed changes in appearance using a 5-point scale (4.0 points or more: maintained original shape, 3.5 points or more: partial deformation, 3.0 points: half deformation). Additionally, changes in color were assessed using a 5-point scale (4.0 points or more: dark green, 3.5 points or more: average green, 3.0 points: light green). The presence of unpleasant odor and overall acceptability were evaluated using a 5-point scale (4.0 points or more: excellent, 3.5 points or more: above average, 3.0 points: below average), and the results are shown in Table 4.

[0066] The sensuality of bean rice cake division Example 1 Example 2 Example 3 Example 4 Comparative example External deformation 4.22 4.23 4.24 4.25 3.24 Color change 4.13 4.14 4.15 4.16 3.22 Presence or absence of unpleasant odor 4.13 4.15 4.24 4.26 3.22 Overall preference 4.22 4.23 4.26 4.28 3.22

[0068] From the above results, it can be seen that the soybean rice cake of the present invention has no deformation in appearance, no change in color, no unpleasant odor, and excellent palatability. However, it can be seen that the comparative example has low appearance, color, unpleasant odor, and overall palatability. Industrial applicability

[0069] The soybean rice cake of the present invention is made by mixing soybeans and non-glutinous rice flour, resulting in excellent sensory properties where the savory taste of soybeans and the soft taste of rice are harmonized. In addition, it contains protein and functional components found in soybeans as well as nutrients from rice, so it can be provided as a snack and a health functional food. Therefore, it has industrial applicability.

[0070] No content

Claims

Claim 1 Soybean steamed rice cake composed of soybeans, non-glutinous rice, salt, sugars, and water Claim 2 In claim 1, the soybean rice cake comprises, for every 100 parts by weight of the soybean rice cake, 13 to 17 parts by weight of non-glutinous rice, 25 to 30 parts by weight of soybeans, 1.8 to 2.0 parts by weight of salt, 15 to 18 parts by weight of sugars, and 40 to 43 parts by weight of purified water. Claim 3 Soybean rice cake according to claim 1, characterized in that the sugars consist of starch syrup, glucose, fructose, or sucrose, and the substitute sugar is one or more selected from oligosaccharides, high-intensity sugars, or low-intensity sugar alcohols, comprising 1 / 2 to 1 / 5 of the substitute sugar. Claim 4 In claim 1, the soybean rice cake contains 0.1 to 0.5 parts by weight of any one selected from indigestible maltodextrin, polydextrose, inulin, lignin, chitin, or cellulose as a dietary fiber, and additionally contains 0.01 to 0.05 parts by weight of any one or more selected from beta-carotene, lycopene, lutein of the carotenoids, or anthocyanin, catechin, resveratrol, proanthocyanidin of the flavonoids, or vitamins, tocopherol, selenium, and glutathione as an antioxidant. Claim 5 A method for manufacturing soybean rice cake, comprising the steps of: soaking soybeans in water and salt and then crushing them; soaking non-glutinous rice in water and salt and then crushing it; mixing raw water with the crushed soybean mixture and the crushed non-glutinous rice mixture, followed by mixing in sugars; sifting the above mixture through a sieve, placing it in a steamer, scoring it with a knife, and steaming it in a steamer; and cooling it to room temperature and then packaging it. Claim 6 Soybean rice cake made by the method of Paragraph 5

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