Analysis of Patents on Retarding Retrogradation of Traditional Rice Cake

전통떡의 노화 억제 기술에 관한 특허분석

It has been the need for commercializing Korean traditional food using the grains like the Korean rice cake as improvement in the food life depending on advanced food processing and changes to the industrial society. However, the Korean traditional food using the grains has some weak point such as the hardness as retrogradation of starch, reducing of texture and flavor, and decrease of coefficient digestibility in human body if it's left unattended for a long time. In this paper, it was investigated that the delaying or preventing method for retrogradation of Korean rice cake at its production and storage using the literature search of patent.