KR20210068205A - manufacturing method of non-fried rice snack for infant - Google Patents

Abstract

The present invention relates to a method for manufacturing non-fried rice snacks for infants and, more specifically, to a method for manufacturing non-fried rice snacks for infants, which are useful for health through non-frying treatment and are suitable as snacks for infants by having very soft texture, and can help improvement in bowel functions by coating with probiotics having excellent intestine settlement.

Description

Manufacturing method of non-fried rice snack for infants

The present invention relates to a method for manufacturing non-milk rice crackers for infants, and more particularly, it is useful for health through non-milk treatment and has a very soft texture, suitable for infant snacks, and coated with lactic acid bacteria with excellent intestinal fixability. It relates to a method for manufacturing non-tangible rice crackers for infants that can help improve function.

With the recent improvement in living standards, as consumers' preferences for food become more diverse and sophisticated, there is a growing tendency to prefer processed foods that are easy to cook and have a high taste preference.

Among them, bread, confectionery, rice cake, etc. are being consumed as a substitute for rice or snacks as the consumption of food has been greatly increased as the westernization of dietary life or the pursuit of convenient eating habits have changed.

According to this trend, recently, bread, confectionery, rice cake, etc. are being studied in the direction of containing various functional substances capable of improving usefulness, away from the conventional manufacturing method using only wheat flour or rice flour.

In particular, Hangwa, a traditional Korean snack, is attracting new attention as interest in slow food increases along with the promotion of rice consumption. During the manufacturing process, Korean sweets are fried using edible oil, and in this process, the dried-formed glutinous rice halves swell and have a crispy texture. However, fried Korean sweets can give a greasy taste because the oil remains, and the oil tends to go rancid when stored for a long time.

Accordingly, as disclosed in Korean Patent Application Laid-Open No. 10-2018-0011589 and Korean Patent No. 10-1458571, non-tangling Korean sweets that are extruded or baked in an oven to expand without frying in oil are being developed.

Korean traditional hangwa has no special functionality other than that it is a snack made from rice, and non-tangible hangwa also has no functionality other than the advantage of avoiding rancidity of oil.

As a part of solving this problem, rice crackers introduced with kimchi lactic acid bacteria are disclosed in Korean Patent Application Laid-Open No. 10-2016-0103784.

The rice cracker comprises a step of forming a mixture by stirring rice, kimchi powder, fermented kimchi lactic acid bacteria, and water, drying the mixture, and then putting the mixture in a mold and baking. However, the rice crackers prepared in this way have a problem in that lactic acid bacteria are killed in the process of baking at a high temperature.

In addition, there are few conventional sweets developed exclusively for infants that are suitable for infants to consume as snacks. Therefore, it is urgent to develop sweets for infants that can help improve the intestinal function of infants and that can be safely and easily consumed by infants with weak oral mucosa due to their soft physical properties.

1. Republic of Korea Patent Laid-Open Patent No. 10-2018-0011589: Manufacturing method of non-tangling Korean sweets 2. Republic of Korea Patent Registration No. 10-1458571: Method for manufacturing non-tangling Korean sweets and non-tangling Korean sweets manufactured thereby 3. Republic of Korea Patent Publication No. 10-2016-0103784: Kimchi Lactobacillus Rice Cookie Manufacturing

The present invention was created to improve the above problems, and it is useful for health through non-milk treatment and at the same time has a very soft texture, suitable for snacks for infants, and coated with lactic acid bacteria with excellent intestinal fixability to help improve intestinal function. An object of the present invention is to provide a method for manufacturing non-tangible rice crackers for infants.

In order to achieve the above object, there is provided a method for preparing non-milk rice cakes for infants of the present invention, comprising: a gelatinization step of steaming rice flour with steam to make it gelatinized; a quilting step of obtaining a rice dough by quilling the gelatinized rice obtained in the gelatinization step; a forming step of forming the rice dough to obtain a reverse side; a counter drying step of drying the counter part to reduce the moisture content of the counter part; a swelling step of heating the counter unit in an oven after the drying step to expand the counter unit; an application step of forming an adhesive layer by applying an adhesive to the surface of the expanded product obtained in the swelling step; and an attachment step of attaching the lactic acid bacteria powder to the adhesive layer.

The lactic acid bacteria is a Lactobacillus genus ( Lactobacillus sp.) lactic acid bacteria.

The adhesive is fructooligosaccharide.

The attaching step further attaches the fruit powder together with the lactic acid bacteria powder to the adhesive layer.

In the swelling step, the counter is heated at 160 to 200° C. for 2 to 5 minutes.

In the application step, the pressure-sensitive adhesive is applied after penetrating the mixed extract into the swollen material, and the mixed extract is extracted from a mixture obtained by mixing clown beard leaves and ragweed leaves in a weight ratio of 1:1.

As described above, the present invention can provide baby rice cakes suitable for infants having a very soft texture and useful for health by manufacturing cookies using a non-milk processing method of swelling in an oven.

In addition, the present invention can help improve intestinal function of infants by coating with lactic acid bacteria with excellent intestinal fixability.

1 is a block diagram showing an example of a method for manufacturing non-tangible rice crackers for infants according to an embodiment of the present invention;
2 is a graph showing the results of the lactic acid bacteria stability test.

Hereinafter, a method for manufacturing non-milk rice crackers for infants according to a preferred embodiment of the present invention will be described in detail.

Referring to Figure 1, the method for producing non-tangible rice crackers for infants of the present invention includes a gelatinization step of steaming rice flour to make it gelatinized, and a quilting step of obtaining a rice dough by squeezing the gelatinized rice obtained in the gelatinization step; , A forming step of forming the rice dough to obtain the opposite side, a counter side drying step of drying the opposite side to reduce the moisture content of the opposite side, and a swelling step of heating the opposite side in an oven after the counter drying step to expand, It includes an application step of forming an adhesive layer by applying an adhesive to the surface of the expanded product obtained in the swelling step, and an attachment step of attaching the lactic acid bacteria powder to the adhesive layer. Let's look at each step in detail.

1. luxury stage

First, the rice flour is steamed to make it luxurious.

You can use glutinous rice as rice. Pour water so that the rice can be fully submerged in water, and then soak in water for 5 to 15 days. Then, the soaked rice is sifted through a sieve to remove moisture and then pulverized to obtain rice flour. The pulverization may be pulverized to a particle size of 20 to 50 mesh using a conventional roller pulverizer.

Rice flour prepared by pulverization is steamed to make it luxurious. For example, steam at 90 to 110° C. may be applied for about 30 to 60 minutes to thicken rice flour.

2. Quarter-chilling step

Next, the gelatinized rice obtained in the gelatinization step is squished to obtain a rice dough.

The process of kneading the rice dough so that a lot of air enters it, and it induces it to ripen well and makes it swell well when it expands. Quarrying can be performed by tapping with a bat using a conventional punching machine.

3. Forming step

Next, the rice dough is molded to obtain a counterweight.

Banbangi refers to a piece made by spreading the rice dough widely, and it can be made by spreading the rice dough to a thickness of 2 to 4 mm using a rolling pin. In addition, it is of course possible to make a counter machine using a roll forming machine.

4. Counter drying step

Next, the counter part is dried to reduce the moisture content of the counter part. This is to improve the swelling.

For swelling, the counter group is preferably dried until the moisture content is about 15 to 20% (w/w). Drying may be performed using a hot air dryer. In the middle of the drying process, the counters can be cut into appropriate sizes. For example, the reverse side may be cut to a size of 1 cm × 1 cm (width × length).

After drying the opposite side, it can be aged for a certain period of time. As an example, the reverse side may be put in an airtight container and sealed, and then aged at 4 to 10° C. for 12 to 36 hours.

5. Swelling stage

Next, the dried counter group is heated in an oven to swell to obtain a bulged product.

Put the counter in an electric oven and heat to 160 to 200 ℃ for 2 to 5 minutes to expand. The expansion of this non-melting method has a slightly lower swelling rate than that of the oil-water method, but it can eliminate harmful factors caused by oil and prevent the increase of rancidity caused by oil.

In addition, the swelling by the oven has better physical properties than the expansion by extrusion, and in particular, the tissue is soft and the brittleness in the mouth is very excellent. Therefore, it is very suitable for infants with weak oral mucosa. In addition, it is of course suitable for use for the elderly or patients in addition to infants.

6. Application step

Next, an adhesive layer is formed by applying an adhesive to the surface of the expanded product obtained in the swelling step.

General starch syrup or grain syrup can be used as an adhesive. In addition, a solution obtained by dissolving monosaccharides or polysaccharide carbohydrates in water may be used as an adhesive. Examples of such carbohydrates include oligosaccharides and dextrin. In particular, fructooligosaccharide is preferable as the oligosaccharide. Fructooligosaccharide can help improve intestinal function because it has a probiotic function that helps the growth of beneficial bacteria in the intestine.

In order to apply the pressure-sensitive adhesive to the surface of the expanded material, a method of immersing the expanded material in the pressure-sensitive adhesive and removing it immediately, or spraying the pressure-sensitive adhesive on the surface of the expanded material may be used.

7. Attachment step

Next, the lactic acid bacteria powder is attached to the adhesive layer formed on the surface of the expanded product.

Lactobacillus as a lactic acid bacteria sp.), any one or more selected from the genus Bifidobacterium sp may be used.

As the lactic acid bacteria of the genus Lactobacillus, Lactobacillus plantarum ( Lactobacillus plantarum ) may be mentioned. And Bifidobacterium bifidum as the lactic acid bacteria of the genus Bifidobacterium ( Bifidobacterium bifidum ) can be mentioned.

In particular, it is preferable to use Lactobacillus plantarum having excellent intestinal fixability and excellent long-term survival stability even at room temperature.

Lactobacillus can use a commercialized powder formulation product. The lactic acid bacteria in the powder formulation can be attached to the adhesive layer by spraying. The lactic acid bacteria powder uses 0.01 to 1 parts by weight based on 100 parts by weight of the opposite group.

After attaching the lactic acid bacteria, it is dried so that the adhesive layer can be hardened. As an example of drying, it may be dried at 40 to 50° C. for 2 to 10 minutes.

After attaching the lactic acid bacteria as above, the adhesive layer is dried to finally produce rice crackers.

In the present invention described above, since the rice cake is prepared by coating with lactic acid bacteria after swelling the opposite side, it is possible to maintain a stable number of viable bacteria for a long period of time, unlike conventional rice cakes in which lactic acid bacteria are added to the dough to expand.

In addition, the prepared rice crackers are coated with lactic acid bacteria with excellent intestinal fixability, which can help improve intestinal function. In particular, infants need to consume sufficient amounts of various nutrients to maintain their health, and it is necessary to provide food that is easy to digest and helps a healthy intestinal environment due to lack of chewing ability and incomplete intestinal function. Therefore, rice crackers prepared according to the present invention are useful for improving intestinal function in infants.

On the other hand, the present invention may further attach the fruit powder together with the lactic acid bacteria powder to the adhesive layer in the above-described attachment step.

The fruit powder may be at least one powder selected from blueberries, strawberries, cherry tomatoes, oranges, melons, apples, and cherries. These fruit powders serve to enhance flavor and impart antioxidant properties to rice crackers.

The fruit can be obtained by thinly slicing it into a slice, drying it with hot air, and then pulverizing it to a particle size of 200 to 300 mesh.

After forming an adhesive layer by applying an adhesive to the expanded product, lactic acid bacteria powder and fruit powder are sprayed to attach it. At this time, the lactic acid bacteria powder and the fruit powder may be sequentially sprayed, or the lactic acid bacteria powder and the fruit powder may be mixed and sprayed simultaneously. The lactic acid bacteria powder uses 0.01 to 1 parts by weight based on 100 parts by weight of the opposite group, and the fruit powder uses 3 to 10 parts by weight based on 100 parts by weight of the opposite group.

The rice crackers prepared in this way are coated with fruit powder with excellent antioxidant activity, so it is useful to prevent rancidity and increase immunity. In particular, it can help prevent and improve various infant diseases by increasing the immunity of infants.

In addition, the present invention has excellent antioxidant activity, unlike conventional rice crackers, in which fruit powder is added to dough and puffed, because fruit powder is attached after swelling the opposite side. In addition, when adding fruit powder to the dough to make it puffy, there is a problem in that the amount of fruit powder added cannot be increased. This is because, when the addition amount of fruit powder is increased, the swelling rate in the opposite period is greatly reduced and the yield value is greatly increased, so that the properties as a confectionery are significantly reduced. Contrary to this, the method of attaching the fruit powder after swelling has the advantage that it does not affect the swelling rate and yield value of the opposite phase. Therefore, the present invention can significantly increase the content of the fruit powder.

On the other hand, in another embodiment of the present invention, before applying the pressure-sensitive adhesive to the surface of the expanded product, the mixed extract may be permeated into the expanded product.

The mixed extract penetrates not only the surface of the puffed product but also the inside, giving the rice crackers antioxidant and antibacterial activity. As this functional extract, a mixture extracted from a 1:1 mixture of clown beard leaves and ragweed leaves is used.

Lamium album var. barbatum is a perennial herb belonging to the family Lamiaceae, and uses leaves.

Marsupial ( Justicia procumbens ) is an annual grass of the dicotyledonous plant Moleculaceae family, using leaves.

The mixed extract can be extracted by adding an extraction solvent to a mixture of clown beard leaves and Rathorn ragweed leaves. At least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as the extraction solvent. Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, and butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.

As an example of extraction, after adding 4 to 20 times the extraction solvent to the mixture by weight, hot water extraction, cold or warm extraction at 20 to 120° C. for 1 to 48 hours can be performed to obtain a mixed extract.

The mixed extract can be infiltrated into the expanded product by spraying it on the expanded product. In contrast, the mixed extract can be sprayed inside the decompression chamber while the pressure of the decompression chamber is reduced to 0.3 to 0.5 bar after the expanded material is put into the decompression chamber so that the mixed extract can penetrate deep inside the expanded material. In this case, the plurality of pores formed inside the expanded material is expanded in a reduced pressure atmosphere, and at this time, the mixed extract sprayed with the expanded material can easily penetrate deep into the pores. After infiltrating the mixed extract, the expanded product is taken out of the decompression chamber and placed in an atmospheric pressure atmosphere. As the pores of the expanded product are contracted, the mixed extract is fixed inside the expanded product.

After penetrating the mixed extract into the expanded product, the adhesive application, lactic acid bacteria adhesion, and adhesive layer drying are the same as described above.

Hereinafter, the present invention will be described in detail through the following experimental examples. This is for explaining the present invention in more detail, and the scope of the present invention is not limited to the following examples.

<Evaluation of antioxidant activity of fruit powder>

The antioxidant activity was compared by measuring the DPPH radical scavenging activity of the fruit powder. Blueberries, sweet pumpkins, strawberries, cherry tomatoes, general tomatoes, oranges, melons, apples, and cherries were dried with hot air and then DPPH radical scavenging activity was measured.

DPPH radical scavenging activity was measured by the method of Blois. That is, 5.6 ml of a 1×10 ⁻⁴ M DPPH (Sigma-Aldrich Co.) solution was added to 0.4 ml of a sample dilution, and the absorbance was measured at 525 nm after standing for 10 minutes. DPPH radical scavenging activity was calculated by the following formula.

Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of no-addition) × 100

The measurement results are shown in Table 1 below.

division DPPH radical scavenging activity (%) Blueberries 85.0 Sweet pumpkin 16.0 Strawberry 83.6 Cherry tomato 82.7 common tomato 74.2 Orange 92.1 melon 85.0 Apple 93.3 Cherry 82.6

Referring to the results of Table 1, the removal rate of apple and orange powder was the highest at 90% or more. Next, blueberries, melons, cherries, strawberries, and cherry tomatoes showed an elimination rate of 80%. Sweet pumpkin was the lowest among the fruits and vegetables tested. Based on the above experimental results, it was determined that any one of blueberries, strawberries, cherry tomatoes, oranges, melons, apples, and cherries was appropriate as a fruit powder for enhancing antioxidant activity.

<Comparison of swelling rate and physical properties according to fruit powder content>

(Experimental Example 1)

The glutinous rice was soaked in water for 7 days and then pulverized to a particle size of 30 mesh using a roller grinder to obtain rice flour. Rice flour was gelatinized by adding steam at 100°C for about 40 minutes, and then kneaded for 15 minutes using a punching machine to obtain rice dough. Prepare the rice dough by rolling it with a rolling pin, and then apply hot air to dry it until the moisture content is about 17% (w/w). And, in the middle of the drying process, the opposite side was cut into several pieces with a size of 1 cm × 1 cm (width × length), sealed, and aged at 6° C. for 24 hours. Then, the aged counter was put into an electric oven and heated at 180° C. for 3 minutes to expand.

(Comparative Example 1)

The glutinous rice was soaked in water for 7 days and then pulverized to a particle size of 30 mesh using a roller grinder to obtain rice flour. Rice flour was gelatinized by adding steam at 100°C for about 40 minutes, and then kneaded for 15 minutes using a punching machine to obtain rice dough. And 1 to 4 parts by weight of blueberry powder was added with respect to 100 parts by weight of the rice dough. Prepare the opposite side by pushing the rice dough with blueberry powder added to it with a rolling pin, and then apply hot air to dry it until the water content is about 17% (w/w). And, in the middle of the drying process, the opposite side was cut into several pieces with a size of 1 cm × 1 cm (width × length), sealed, and aged at 6° C. for 24 hours. Then, the aged counter was put into an electric oven and heated at 180° C. for 3 minutes to expand.

The swelling ratio and yield value of the expanded products obtained in Experimental Example 1 and Comparative Example 1 were measured, and the results are shown in Table 2 below. The swelling ratio of Experimental Example 1 in which blueberry powder was not added was set to 100%.

Blueberry addition amount Swelling rate (%) Yield value (g/cm ² ) Experimental Example 1 0 100.0 132
Comparative Example 2 1 part by weight 95.2 140 2 parts by weight 90.5 145 3 parts by weight 60.4 360 4 parts by weight 50.1 370

Referring to the results in Table 2, as a result of comparing the quality of the expanded product according to the addition of fruit powder, it was found that when the content of the raw material was 3 parts by weight or more, the swelling rate was greatly reduced and the yield value of the expanded product itself was also greatly increased. was found to be lowered. The yield value means the strength value when the tissue is broken. A low yield value means that it can be easily broken even with a small force. Therefore, if the yield value is high, it is not easily broken in the mouth, making it inconvenient to consume. Through the above experimental results, it was confirmed that it was difficult to increase the content of fruit powder when rice crackers were prepared by adding fruit powder to the dough and making it puffy.

<Comparison of antioxidant activity according to the method of adding fruit powder>

An experiment was conducted to determine which method can increase the antioxidant activity among the method of swelling after adding fruit powder to the dough and the method of coating the surface of the fruit powder after swelling.

(Experimental Example 2)

The glutinous rice was soaked in water for 7 days and then pulverized to a particle size of 30 mesh using a roller grinder to obtain rice flour. Rice flour was gelatinized by adding steam at 100°C for about 40 minutes, and then kneaded for 15 minutes using a punching machine to obtain rice dough. Prepare the rice dough by rolling it with a rolling pin, and then apply hot air to dry it until the moisture content is about 17% (w/w). And, in the middle of the drying process, the opposite side was cut into several pieces with a size of 1 cm × 1 cm (width × length), sealed, and aged at 6° C. for 24 hours. Then, the aged counter was put into an electric oven and heated at 180° C. for 3 minutes to expand.

Next, a pressure-sensitive adhesive solution in which liquid fructooligosaccharide is dissolved in water at a concentration of 20% (w/w) is sprayed on the surface of the expanded product, and then a certain amount of blueberry powder is applied (5 parts by weight of blueberry powder based on 100 parts by weight of the opposite side) After spraying, the rice cakes were dried at 50° C. for 5 minutes.

(Comparative Example 2)

The glutinous rice was soaked in water for 7 days and then pulverized to a particle size of 30 mesh using a roller grinder to obtain rice flour. Rice flour was gelatinized by adding steam at 100°C for about 40 minutes, and then kneaded for 15 minutes using a punching machine to obtain rice dough. And 5 parts by weight of blueberry powder was added with respect to 100 parts by weight of the rice dough. Prepare the opposite side by pushing the rice dough with blueberry powder added to it with a rolling pin, and then apply hot air to dry it until the water content is about 17% (w/w). And, in the middle of the drying process, the opposite side was cut into several pieces with a size of 1 cm × 1 cm (width × length), sealed, and aged at 6° C. for 24 hours. Then, the aged half was put into an electric oven and heated at 180° C. for 3 minutes to make rice cakes.

Radical scavenging activity was measured for the rice crackers prepared in Experimental Example 2 and Comparative Example 2. The measurement results are shown in Table 3 below.

division DPPH radical scavenging activity (%) Experimental Example 2 60.0 Comparative Example 2 23.2

Referring to the results of Table 3, it was found that there was a large difference in the radical scavenging activity according to the method of adding the fruit powder. The radical scavenging activity is 23.2% when the fruit powder is added to the dough and expanded to make rice crackers, whereas when rice crackers are prepared by coating the fruit powder on the surface after swelling, the radical scavenging activity is 60.0% appeared as Accordingly, according to the present invention, it was confirmed that the radical scavenging activity can be greatly improved.

<Lactobacillus stability test>

(Experimental Example 3)

The glutinous rice was soaked in water for 7 days and then pulverized to a particle size of 30 mesh using a roller grinder to obtain rice flour. Rice flour was gelatinized by adding steam at 100°C for about 40 minutes, and then kneaded for 15 minutes using a punching machine to obtain rice dough. Prepare the rice dough by rolling it with a rolling pin, and then apply hot air to dry it until the moisture content is about 17% (w/w). And, in the middle of the drying process, the opposite side was cut into several pieces with a size of 1 cm × 1 cm (width × length), sealed, and aged at 6° C. for 24 hours. Then, the aged counter was put into an electric oven and heated at 180° C. for 3 minutes to expand. Next, a pressure-sensitive adhesive solution in which liquid fructooligosaccharide was dissolved in water at a concentration of 20% (w/w) was sprayed on the surface of the puffed product, and then dried at 50° C. for a certain period of time (5 minutes, 10 minutes) to prepare rice cakes.

The number of viable cells was measured at monthly intervals while storing the rice crackers prepared by the method of Experimental Example 3 at room temperature for 4 months. For the number of viable lactic acid bacteria, a certain amount of the sample was sufficiently diluted in sterile water, spread on MRS solid medium, and aerobically cultured at 36° C. for 48 hours, and the number of colonies generated in the medium was measured. The measurement results are shown in FIG. 2 .

Referring to FIG. 2 , the number of viable lactic acid bacteria did not significantly decrease even after storage for 4 months at room temperature, showing very good survival stability.

<Measurement of physical properties of rice crackers>

The physical properties of the rice crackers prepared by the method of Experimental Example 3 were measured. And for comparison, the physical properties of rice crackers sold in the market by company M were also measured. M company's rice crackers are confectionery made to expand by oil treatment.

The measurement results are shown in Table 4 below.

division Maximum stress (g) Entry length (mm) Strength (g/cm ² ) Hardness (g/cm ² ) Yield value (g/cm ² ) Experimental Example 3 201.00 1.92 6.398 3.878 152.00 M's rice crackers 1445.00 2.50 4.600 3.285 312.00

Referring to the results of Table 4, the rice cracker of Experimental Example 3 had strength and hardness of 6.398 g/cm 2 and 3.878 g/cm 2 , respectively, and the yield value was 153.00 g/cm 2 . Compared to the physical properties of the rice crackers of Company M, the strength and hardness were higher in Experimental Example 3, but showed much lower values in the maximum stress, entry length, and yield value. Therefore, it was confirmed that the rice cracker of the present invention was relatively excellent in breakability in the mouth.

<sensory test>

A sensory test was performed on the rice crackers prepared by the method of Experimental Example 3. A sensory test was conducted on 100 female consumers who currently support or have supported infants.

Overall preference, mouthfeel, flavor, taste, and purchase intention were evaluated by a 5-point evaluation method, and the results are shown in Table 5 below.

division overall sign feeling in the mouth incense flavor purchase intention Experimental Example 3 4.48 4.58 3.88 4.16 4.42

Referring to the results of Table 5, the samples evaluated by 100 participants in the sensory test showed high favorable scores in overall preference, appearance, taste, and purchase intention. However, the evaluation of flavor was lower than other scores, which is thought to be because consumers are accustomed to the strong artificial flavor of general sweets and beverages. The purchase intention showed a high value of 4 points or higher, indicating that consumers have a high interest in functional sweets.

<Evaluation of antibacterial activity of mixed extract>

After adding 10 times the weight ratio of water as an extraction solvent to a mixture of clown beard leaves and Rathorn mustard leaves in a weight ratio of 1:1, extraction was performed at 90° C. for 6 hours, followed by filtration to prepare a functional extract.

The antimicrobial activity was measured using E. coli (Escherichia coli) and Staphylococcus aureus (Staphylococcus aureus) in test organisms.

By diluting the bacteria cultured in the liquid medium, the initial number of bacteria was ^{adjusted to 10 5} ~ 10 ⁶ CFU/mL and used for the test. The test strain suspension was inoculated into 100 mL of a sample prepared at a concentration of 20% (w/v) so that the concentration was 10 ⁵ CFU/mL or more, and after leaving it at room temperature for 8 hours, the number of bacteria was measured to determine the reduction rate for the initial number of bacteria. The number of bacteria measured using physiological saline as a control was expressed as the initial number of bacteria.

When bacteria proliferated in the medium, it was calculated by multiplying the number of bacteria on the medium by the dilution factor. When bacteria did not multiply in the medium, it was multiplied by the dilution factor made in the neutralization step and expressed as 'less than 10 (<10)'. The test results are shown in Table 6 below.

division initial number of bacteria Bacteria count after 10 hours E. coli 5.4×10 ⁵ CFU/mL <10 (more than 99.9%) S. aureus 4.8×10 ⁵ CFU/mL <10 (more than 99.9%)

Referring to the results of Table 6, it was confirmed to have an antibacterial effect against both Escherichia coli and Staphylococcus aureus. Therefore, it is expected that the long-term preservation of rice crackers can be improved by suppressing the spoilage and deterioration of rice crackers by the mixed extract having excellent antibacterial effect.

As mentioned above, although the present invention has been described with reference to one embodiment, it will be understood that this is only exemplary, and that various modifications and equivalent embodiments are possible therefrom by those of ordinary skill in the art. Accordingly, the true protection scope of the present invention should be defined only by the appended claims.

Claims (6)

a gelatinization step of gelatinizing rice flour with steam;
A quilting step of obtaining a rice dough by quilting the gelatinized rice obtained in the gelatinization step;
a forming step of forming the rice dough to obtain a reverse side;
a counter drying step of drying the counter part to reduce the moisture content of the counter part;
a swelling step of heating the counter unit in an oven after the drying step to expand the counter unit;
an application step of forming an adhesive layer by applying an adhesive to the surface of the expanded product obtained in the expansion step;
A method of manufacturing non-milk rice cakes for infants, comprising: an attachment step of attaching lactic acid bacteria powder to the adhesive layer The method of claim 1, wherein the lactic acid bacteria are Lactobacillus sp. lactic acid bacteria. The method of claim 1, wherein the adhesive is fructooligosaccharide. The method of claim 1, wherein the attaching step further attaches fruit powder together with the lactic acid bacteria powder to the adhesive layer. [Claim 3] The method of claim 1, wherein the swelling step comprises heating the counter unit at 160 to 200° C. for 2 to 5 minutes. According to claim 1, wherein the application step is to apply the pressure-sensitive adhesive after permeating the mixed extract into the expanded product,
The mixed extract is a method for producing non-tangible rice crackers for infants, characterized in that the extract is extracted from a mixture of clown beard leaves and ragweed leaves of 1:1 weight ratio.

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