KR100492623B1 - Functional rice snack manufacture method - Google Patents

Abstract

The present invention relates to a method for producing a functional rice snack, in particular in a rice snack manufacturing method; Mixing 40 to 60% by weight of white rice, 4 to 6% by weight of black rice, 7 to 13% by weight of germinated brown rice, 17 to 23% by weight of glutinous rice, and 12 to 18% by weight of radish; Adjusting the water content of the mixed grains to 12 to 14%; Preparing a rice snack by swelling at 6 to 8 kg / cm ² at a temperature of 245 to 265 ° C. for 8 to 12 seconds; 15 to 24% by weight of fiber, 0.5 to 1.5% by weight of calcium lactate, 38 to 42% by weight of oligosaccharide, 19 to 21% by weight of fructose, 0.7 to 1.5% by weight of soluble starch, 0.5 to 1.5% by weight of oil, 0.3 to 0.5 weight of emulsifier %, 16 to 18% by weight of the natural pigment solution by mixing at 75 ~ 85 ℃ to produce a functional sugar solution; Immersing the rice snack in the sugar solution prepared above and drying the hot air at a temperature of 55-65 ° C .; And the drying of the sugar solution is completed, characterized in that it comprises a step of packaging a rice snack coated sugar solution. According to the present invention as described above by mixing the mixed grains and swelled as it is without additional moisture control by coating the functional sugar solution on the swollen rice snacks dietary fiber, calcium, oligosaccharides, healthy diet snacks containing a large amount of fructose, etc. It can provide a low-calorie, low-calorie, low-calorie, cholesterol-free, sugar-free functional rice snacks.

Description

Functional rice snack manufacture method

The present invention relates to a method of manufacturing a functional rice snack, and in particular, by mixing and swelling mixed cereals and coating it with a functional sugar solution to provide a healthy diet snack containing a large amount of dietary fiber, calcium, oligosaccharides, fructose and the like. And, low moisture content, high shelf life, low fat, cholesterol-free, sugar-free low-calorie functional rice snacks manufacturing method.

It is the indiscriminate diet of modern people that causes adult diseases such as constipation, arteriosclerosis, and high blood pressure directly or indirectly.The annual consumption of rice per capita is rapidly decreasing as Western food patterns become more westernized and instantaneous. Inventory is on the rise.

Originally, rice is the best food for nutrients because most of its nutrients are in the rice gulls and the inner skin (more than 95% of the minerals, vitamins and micronutrients). There is a problem in that it is rough to eat, has a poor aesthetic appearance, and fiber has poor digestion. Most commercial rice, except for brown rice, is shredded and cut into transparent white polished white rice when it is cut.

These white rice is rich in nutrients such as carbohydrates, proteins, minerals, and vitamins, but lacks fat, calcium, iron, etc., and thus is immune to various diseases due to nutritional imbalance.

In this situation, the functional rice marketed by giving functionality to rice is nutrients such as chitosan, minerals, calcium, natural pigments, and dietary fiber in addition to natural substances having functionalities such as ginseng rice, mushroom rice, green tea rice, chlorella rice, safflower rice. Added rice is also showing a line, and recently, new functional rice (washed rice) that does not need to be washed has appeared.

These functional rice is effective in preventing various adult diseases, good taste, and is expected to be very popular in the future, but it is inconvenient to eat, difficult to use for various grains, there is a difficulty in increasing sales.

In order to solve this problem, 'Korean rice confectionery using black rice and its manufacturing method' of Korean Patent Publication No. 2000-75359, mix black rice and brown rice in a constant ratio, and add water to it to make it water content 18%, 260 ℃, 6 A method of preparing black sweets by swelling for a second time has been disclosed.In addition, in the 'rice production method' of Korean Patent Laid-Open Publication No. 2003-73760, brown rice is fried and then blended with starch syrup, agar, sorbitol and chocolate to form a certain shape of rice. The method of manufacturing the confectionery has been disclosed, and in the 'Chocolate manufacturing method based on rice tempura' and 'the article' of Korean Patent Laid-Open Publication No. 2003-936590, after molding the rice tempura with a mixture of starch syrup, nuts, sugar and gelatin, A method of preparing chocolate bars using rice fried rice is disclosed by coating pumpkin starch and chocolate.

However, such a conventional technique is a simple rice cake prepared using white rice, black rice, brown rice, etc., and thus has only a purpose of improving palatability, which does not improve physiological functionality and integrity.

Therefore, the present invention is to solve the above problems, by mixing the mixed grains and swelled as it is without additional moisture control and then coated with a functional sugar solution on the swollen rice snack dietary fiber, calcium, oligosaccharides, fructose and the like To provide a healthy diet snack containing a large amount of water, low moisture content, high shelf life, low fat, cholesterol-free, sugar-free low-calorie functional rice snack manufacturing method.

Features of the present invention for achieving the above object,

In the rice snack manufacturing method; Mixing 40 to 60% by weight of white rice, 4 to 6% by weight of black rice, 7 to 13% by weight of germinated brown rice, 17 to 23% by weight of glutinous rice, and 12 to 18% by weight of radish; Adjusting the water content of the mixed grains to 12 to 14%; Preparing a rice snack by swelling at 6 to 8 kg / cm ² at a temperature of 245 to 265 ° C. for 8 to 12 seconds; 15 to 24% by weight of fiber, 0.5 to 1.5% by weight of calcium lactate, 38 to 42% by weight of oligosaccharide, 19 to 21% by weight of fructose, 0.7 to 1.5% by weight of soluble starch, 0.5 to 1.5% by weight of oil, 0.3 to 0.5 weight of emulsifier %, 16 to 18% by weight of the natural pigment solution by mixing at 75 ~ 85 ℃ to produce a functional sugar solution; Immersing the rice snack in the sugar solution prepared above and drying the hot air at a temperature of 55-65 ° C .; And the drying of the sugar solution is completed, characterized in that it comprises a step of packaging a rice snack coated sugar solution.

Here, the oil or fat is any one selected from soybean oil, rice bran oil, olive oil.

Here, the emulsifier is any one selected from lecithin, monoglycerides.

Here, the natural pigment solution is formed by mixing any one of natural juices such as strawberry juice, squid ink, and grape juice with water, or is formed by mixing any one of the herbal extract, turmeric extract, turmeric extract with water.

Hereinafter, described in detail with reference to the accompanying drawings a functional rice snack manufacturing method according to the present invention.

1 is a process chart showing the manufacturing process of the functional rice snack manufacturing method according to the present invention.

Referring to Figure 1, the functional rice snack manufacturing method according to the invention white rice 40 ~ 60% by weight, black rice 4 ~ 6% by weight, germinated brown rice 7 ~ 13% by weight, glutinous rice 17 ~ 23% by weight, yulmu 12-18 weight Process of preparing mixed grains by mixing% (S100), the process of adjusting the water content of the mixed grains to 12 to 14% (S110), and 8 ~ at a temperature of 245 ~ 265 ℃ at 6 ~ 8kg / cm ² Process of making rice snacks by swelling for 12 seconds (S120), dietary fiber 15-24% by weight, calcium lactate 0.5-1.5% by weight, oligosaccharides 38-42%, fructose 19-21% by weight, soluble starch 0.7-1.5 To prepare a functional sugar solution by mixing the weight%, 0.5 to 1.5% by weight, emulsifier 0.3 to 0.5% by weight, 16 to 18% by weight of the natural pigment solution at 75 ~ 85 ℃ (S130) and the sugar solution prepared above After immersing the rice snack is hot air dried at a temperature of 55 ~ 65 ℃ (S140) and the drying of the sugar solution is completed is made of the step of packing the rice snack in the sugar solution coated state (S150).

And, before describing the present invention will be described the characteristics of the grains of the present invention.

Glutinous rice is milky white and most of the starch is amylopectin. Much more cold than non-glutinous rice, and digests well.

Brown rice has higher levels of vitamins and minerals than white rice because of the remaining rice bran and embryos, and its high fiber content prevents chronic diseases, and especially affects cholesterol resorption and excretion. It has a lowering effect.

Black rice is a rice with a magenta pigment in the rice bran. It is called in China in ancient China as Jangsu-mi, health beauty, blood-refining rice, scallop and medicinal herbs. There is a record of making blood circulation active, and in ancient China, it is known as "Jin Jinmi" as a rice to the emperor, and its nutrients include protein, lipids, fiber, minerals such as iron, copper, manganese and zinc, and vitamin B group. , D, E, and niacin. Especially, white rice contains vitamin C and carotene, which are lacking. The pigment components of black rice are the anthocyanin pigments, cyanidin-3-glucoside and malvidin-3-glucoside, which are known to have physiological activities such as antioxidant, antibacterial and anticancer properties.

Sprouted brown rice (Sprouted brown rice) sprouted brown rice grows a lot of different enzymes in the germination process, the species is a lot of species in our body. In other words, the fiber has good adsorption power in the form of activated carbon or sponge, so it has high adsorption capacity of harmful substances, and the cells change to fully utilize food nutrients. Starch is 74% starch to nourish sprouts when germinating. It is degraded by amylase enzyme, monoglycosylated, and low molecular weight so that digestion can be absorbed well. Amino acids are converted into amino acids by enzymatic action of brown rice protein, and the total 15 kinds of amino acids such as phenylalanine, a precursor of endorphin, and lysine, a growth promoting component, contain about 5% of the weight. Minerals are activated by germination, increasing the absorption rate in the body. In particular, when insufficient, zinc metabolism is reduced and zinc, which causes poor development, diabetes, and reduced resistance to infectious diseases, is activated during germination, resulting in a high absorption rate. In addition, rich minerals such as iron, magnesium, calcium, and potassium are so rich that the germinated brown rice mineral has a three to four times higher absorption rate. Vitamins sprout as grains increase vitamins B1, B2, B6, B12, pantothenic acid, nicotinic acid, and folic acid. In addition, gamma-originol (abbreviated Gaba), which is a neurotransmitter present in the cerebellum of mammals, increases the oxygen supply by activating the blood circulation of the brain and enhances brain cell metabolism, while germinating 100 g of brown rice. It is reported that 295mg is produced, and the substance called arabinoxyran is enzymatically decomposed during germination to be absorbed by the human body.

Jool's-tear is an annual cultivated plant belonging to the flower family, and its calories and water content are similar to grains, but the protein content is more than twice as high as the grains, and the lipid content is also high. In addition, carbohydrates are known to have low sugar content and high fiber content. Yulmu also treats atherosclerosis by lowering triglycerides and increasing HDL-cholesterol, which is responsible for redistributing cholesterol to tissues, plasma and liver.

Since oligo sugar is hardly decomposed and absorbed in the body, it reaches the large intestine and becomes an energy source of Bifidus bacteria.It has the effect of reducing weight and cholesterol, maintaining gastrointestinal function, reducing constipation, risk of colon cancer and diarrhea time. Sweetness is 30 ~ 70% of sugar and calories are only half of sugar. In particular, fructooligosaccharides are difficult to digest and absorb in the stomach and small intestine because they are indigestible and incorrosive, but they are selectively used for intestinal bifidus in the large intestine and inhibit Welts bacteria. It is said to be effective. Maltooligosaccharides are also low in sweetness, high in viscosity, easy to freeze, moisturizing and difficult to break down. Isomalto oligosaccharides have excellent sugar moisturizing properties, antiseptic properties, improve the sweetness, prevent starch aging, and improve the taste by contributing the taste to sweets and beverages.

Fruit sugar is also found in fruits and vegetables. Pure fructose has more satiety and less effect on blood sugar and insulin levels than other sugars. In other words, the glycemix index (GI), which represents how fast blood sugar increases when a carbohydrate food is ingested, is 65 in sugar, but only 19 in fructose. It's also 80% sweeter than sugar, so you can reduce your calorie intake without sacrificing sweetness. These benefits make it useful for people who are losing weight, athletes, and those with obesity or insulin-independent diabetes.

Hereinafter, looking at the process of manufacturing a rice snack according to an embodiment of the present invention.

<Rice snack production>

First, white rice, glutinous rice, black rice, germinated brown rice, and yulmu are mixed at a predetermined ratio (S100). At this time, the mixing ratio of grains in the production of rice snacks is an important factor for the form and palatability. Table 1 summarizes the results of shaping and palatability for the mixing ratio of cereals. As a result, the higher the content of white rice, the better the shape, and the lower the glutinous rice, the worse the shape.

Therefore, when the form and palatability were comprehensive, it was concluded that 50% by weight of white rice, 20% by weight of glutinous rice, 5% by weight of black rice, 10% by weight of germinated brown rice, and 15% by weight of radish.

R-2 R-3 R-4 R-5 R-6 White rice 25% 30% 40% 50% 60% Black rice 5% 5% 5% Germinated brown rice 40% 30% 20% 10% 10% Glutinous rice 30% 30% 20% 20% 10% Rule 5% 10% 15% 15% 15% Form of product 2 3 3 4 4 Palatability 2 3 3 4 3

 And, to adjust the moisture content of the mixed grain to 12 ~ 14% (S110), which does not need a separate moisture control, the moisture content of the grain itself.

Then, by swelling the grain for a predetermined time at a certain temperature at a constant pressure to produce a rice snack (S120).

Here, the expansion conditions are as follows.

The mixing ratio of the grains was kept constant, and the expansion conditions were examined. As a result, the form was not properly formed at 8 kg / cm ² .

Table 2 shows the results of preparing rice snacks by temperature (245 ° C, 255 ° C, 265 ° C) and working hours (6 seconds, 9 seconds, 12 seconds) at 67kg / cm ² and 7kg / cm ² .

The shape of the rice snack was hardly achieved at 245 ° C., and did not form even after 12 seconds of working time. Pressure is 7kg / cm ² than Since good results were obtained at 6 kg / cm ² , the optimum condition was concluded to swell for 9 seconds from 6 kg / cm ² to 255 ° C.

Temperature (℃) Pressure (kg / cm ² ) Time in seconds shape 245 6 6 2 245 6 9 2 245 6 12 2 245 7 6 2 245 7 9 2 245 7 12 3 255 6 6 4 255 6 9 5 255 6 12 2 255 7 6 4 255 7 9 4 255 7 12 2 265 6 6 4 265 6 9 3 265 6 12 - 265 7 6 3 265 7 9 3 265 7 12 -

<Sugar production>

On the other hand, to prepare a sugar solution to coat rice snacks in advance, the sugar solution is produced by mixing the dietary fiber, calcium lactate, oligosaccharides, soluble starch, oils, emulsifiers and natural pigments at a predetermined temperature (S130).

Meanwhile, the sugar solution contains 20% by weight of dietary fiber, 0.5% by weight of calcium lactate, 40% by weight of oligosaccharide, 20% by weight of fructose, 1% by weight of soluble starch, 0.5% by weight of soybean oil, 0.3% by weight of lecithin, 16.7% by weight of natural pigment solution. When mixed at 80 ° C, the most palatable sugar solution is completed. In addition, rice bran oil and olive oil may be added instead of soybean oil, and monoglyceride may be added instead of lecithin. In addition, the natural liquid pigment solution may be formed by mixing any one of strawberry juice, squid ink, and grape juice with water, or may be formed by mixing any one of the herbal extract, turmeric extract and turmeric extract with water.

〈Sugar Coating and Packaging〉

After immersing the rice snack prepared in the above process in the sugar solution and hot-air-dried at 60 ℃ so that the sugar solution is coated (S140), the rice snack is packed (S150).

Therefore, the coating of the sugar liquid is glossy, the moisture content is reduced and has a shelf life, it is possible to produce a rice snack with the functionality of the rice snack and sugar liquid.

According to the method of manufacturing a functional rice snack of the present invention constituted as described above, in order to improve physiological functionality, palatability, etc. in white rice, other grains (black rice, germinated brown rice, glutinous rice, yulmu) after swelling without control of additional moisture, diet Coated with sugar solution made by mixing fiber, calcium, oligosaccharide, fructose, soluble starch, soybean oil, lecithin, etc., it is glossy, low in moisture content, and contains functional ingredients such as dietary fiber, calcium, oligosaccharide, and fructose. Products with improved palatability, functionality and preservation, characterized by low fat, cholesterol-free, sugar-free and the like can be produced.

1 is a process chart showing the manufacturing process of the functional rice snack manufacturing method according to the present invention.

Claims (3)

In the rice snack manufacturing method; Mixing 40 to 60% by weight of white rice, 4 to 6% by weight of black rice, 7 to 13% by weight of germinated brown rice, 17 to 23% by weight of glutinous rice, and 12 to 18% by weight of radish; Adjusting the water content of the mixed grains to 12 to 14%; Preparing a rice snack by swelling at 6 to 8 kg / cm ² at a temperature of 245 to 265 ° C. for 8 to 12 seconds; 15 to 24% by weight of fiber, 0.5 to 1.5% by weight of calcium lactate, 38 to 42% by weight of oligosaccharide, 19 to 21% by weight of fructose, 0.7 to 1.5% by weight of soluble starch, 0.5 to 1.5% by weight of oil, 0.3 to 0.5 weight of emulsifier %, 16 to 18% by weight of the natural pigment solution by mixing at 75 ~ 85 ℃ to produce a functional sugar solution; Immersing the rice snack in the sugar solution prepared above and drying the hot air at a temperature of 55-65 ° C .; And Method of producing a functional rice snack, characterized in that it comprises the step of packaging the sugar snack is coated with the sugar solution is completed drying of the sugar solution. The method of claim 1, The fats and oils, Soybean oil, rice bran oil, olive oil any one selected from, The emulsifier, Functional rice snack manufacturing method, characterized in that any one selected from lecithin, monoglycerides. The method of claim 1, The natural pigment solution, A method of producing a functional rice snack, characterized in that it is formed by mixing any one of the natural pigment strawberry juice, squid ink, grape juice with water, or by mixing any one of the herbal extract, turmeric extract and turmeric extract with water.