Black rice flour improved in antioxidant activity and UVB decomposition stability and production method thereof

摘要

The present invention relates to black rice flour having enhanced antioxidant activity and photodegradation stability and a method for preparing the same, and specifically, (a) preparing a dough by adding water to black rice flour; (b) adding cyclic dextrin glucanotransferase to the dough to react for 3 to 8 hours at 50 to 70 ° C; And (c) relates to a method for producing black rice flour containing cyclic dextrin comprising the step of drying the reactant, black rice powder prepared by the manufacturing method, and a food composition comprising the black rice flour. The present invention provides a method of preparing black rice flour comprising cyclic dextrin and various compounds produced by an enzymatic reaction, thereby providing black rice flour having enhanced antioxidant activity and photolysis stability than general black rice flour.