KR101304804B1 - Rice snack and method for preparing the same and meal substitutes comprised the same - Google Patents

Abstract

The present invention relates to a rice snack that is made by separately compression molding the grain of roasted rice, and more specifically, to roast the rice, the roasted rice is produced because the shell is peeled at the same time the grain is pressed flat on the pressing roll The process is simple and low in processing cost, can be eaten as it is without cooking, and the rice's inherent nutritional ingredients are maintained by minimizing without chemically modifying the rice, physically grinding or kneading or adding various additives. The present invention provides a rice snack, a manufacturing method thereof, and a substitute food including the rice snack, which are small in volume, very easy to carry, store, and handle, and are very suitable as a snack or a substitute food in various fields and applications.

Description

RICE SNACK AND METHOD FOR PREPARING THE SAME AND MEAL SUBSTITUTES COMPRISED THE SAME

The present invention relates to a rice snack that is made by separately pressing the roasted rice grains, and in detail, since each of the roasted rice shells are peeled and the grains are separately pressed, the manufacturing process is simple and easy to process. It is inexpensive, can be eaten as it is without cooking, and the rice's unique nutrients are maintained by minimizing it without chemically modifying it, physically grinding or kneading it, or adding various additives. The present invention relates to a rice snack, a method of preparing the same, and a substitute food comprising the rice snack, which is very easy to handle and is very suitable as a snack or a substitute food in various fields and applications.

Rice is nutritious and tasty, easy to eat, and contains a variety of high-quality nutrients with higher digestion and absorption than other grains. For example, rice has the effect of inhibiting colon cancer by producing lactic acid (발효) during the fermentation process in the large intestine, and reducing blood sugar levels by reducing insulin secretion, thereby preventing obesity, hypertension, and arteriosclerosis. It helps to prevent adult disease. In addition, since rice is rich in fiber and stimulates bowel movements, it is very helpful in preventing colon cancer.Because rice contains many nutrients such as sugars (carbohydrates), proteins, lipids, minerals, and vitamins, rice in many nutritions It is well known that it is recommended to consume it without special processing.

Many people are unable to eat on time due to the busy life of modern people, and in the case of fast food to substitute for it, there are many reports on the harm and have developed a lot of confectionery such as substitute food and snack food using rice. have.

For example, Korean Patent Laid-Open Publication No. 2003-51101 (name of the invention: rice with a taste, aroma and shine that can be cooked without washing rice) washes the rice, oligosaccharide, pine needle extract, water-soluble vitamin, fruit Rice, which is called water containing juice, is steamed and manufactured by steam, has been disclosed, and rice flour was prepared by immersing, dehydrating and pulverizing rice in water in Korean Patent No. 112732 (name of the invention: a method of manufacturing processed rice flour). Then, as disclosed in processed foods using rice flour prepared by adding starch degrading enzyme to rice flour, selectively adding other pH regulators, emulsifiers, and the like, and then drying, the disclosure of confectionery using rice. Most of the prior arts that have been used are not mechanically condensed with raw rice, but rather mechanically pulverized for mixing with other grains or ingredients. And it manufactures the rice crackers include chemical seasonings and the like.

In other words, in the process of manufacturing rice confectionery by mixing with a number of other ingredients through another process that is subjected to mechanical grinding, no matter how much additives such as chemical seasonings are not added, in order to make rice confectionery, Must be added.

In addition, Korean Unexamined Patent Publication No. 2003-59869 (name of the invention: a manufacturing method of Nurungji rice and a method of manufacturing phlegm rice using the same), Korean Unexamined Patent No. 2002-22325 (name of the invention: a manufacturing method of Nurungji rice), Korean Patent Publication No. 2004-104763 (name of the invention: Nurungji snacks containing wolfberry and a method of manufacturing the same) discloses nuungji rice produced by a multi-step manufacturing process, but since such nurungji rice goes through a multi-step manufacturing process There is a problem that the inherent nutrients of the rice is not maintained, the manufacturing process is complicated, the processing cost is excessive, and the volume is large, so it is very inconvenient to carry, store, and handle.

In addition, Korean Patent Laid-Open Publication No. 2005-91130 (name of the invention: rice cereal, rice gangjeong and its manufacturing method), and Korean Patent Publication No. 2007-119886 (name of the rice production method: rice cake) in the steam Steamed confectionery is formed by applying steam and heat, but these confections undergo various stages of manufacturing process, and since the rice is physically changed, the nutritional properties of the rice are not maintained, and the manufacturing process is complicated, resulting in a complicated processing cost. This problem is excessive and bulky, making it very inconvenient to carry, store and handle.

Therefore, the object of the present invention is to simplify the manufacturing process, the processing cost is low, and can be eaten as it is without cooking, processing to a minimum without chemically modifying rice, physically grinding or kneading or adding various additives. By maintaining the nutrients inherent in the rice, the volume is small, very easy to carry, store, handle, and provides a rice snack, a method of producing a very suitable as a snack or substitute in various fields and applications.

In addition, another object of the present invention is to provide a surrogate food comprising a rice snack mixed with various supplementary ingredients for supplementing various tastes and health nutrients to the rice snack.

In order to achieve the above object, in the present invention, the roasted rice to form a roasted rice, if the rice is more than one year after harvesting soaked in water at 60 ~ 95 ℃ 8-15 minutes and then roasted by roasting rice Forming rice; Passing the roasted rice between a pair of pressing rolls having an interval of 1 to 3 mm between outer circumferential surfaces to squeeze the grains to form a rice snack having a flat shape while simultaneously peeling the rice husk; And obtaining the rice snack is provided.
The water content of the roasted rice formed in the step of forming the roasted rice is 8 to 12% by weight, the water content of the rice snack passed through the pressing roll is 3 to 7% by weight, the water content after the packaging of the rice snack is 2 to 5 It is characterized by weight percent.
Obtaining the rice snack is characterized in that configured to separate the rice snack and rice husk passed through the pressing roll.
The rice snack and the rice husk passed through the pressing roll is characterized in that the screening separation using a color sorter (Color Sorter).
Preparation of rice snacks, characterized in that to prevent slipping during the introduction of roasted rice is formed by forming a projection or rubber outer shell on the outer circumferential surface of the pair of pressing rolls for pressing the roasted rice used in the step of forming the rice snack Way.
The pressing roll for pressing the roasted rice is formed in two or more pairs to destroy the rice husks of the roasted rice, characterized in that the rice husks are pressed and peeled.
Forming the roasted rice is characterized in that to form a roasted rice having a water content of 8 to 12% by weight by roasting rice at 40 to 70 ℃ for 10 to 20 minutes.
The rice snack is characterized by having a thickness of 1 to 2 mm, a water content of 2 to 7% by weight.
Substitute foods including rice snacks according to the present invention comprises a rice snack and at least one auxiliary food selected from the group consisting of nuts, dried meat, dried fruit, dried bean fermented products, and ginseng.
The auxiliary food is characterized in that the roasted garlic fried shrimp formed by grinding garlic powder or a mixture of garlic powder and dry shrimp powder.

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The rice snack according to the present invention is processed to the minimum by not modifying the rice chemically, physically pulverizing or kneading or adding various additives in the manufacturing process, thereby maintaining the nutritional properties of rice, so that it can be substituted in snacks or various fields and applications. It is very suitable as a food.

In addition, the rice snack of the present invention can be eaten as it is, without using water or firepower, as well as without using a spoon or a bowl, and it is easy to carry, store, and handle without taking a large volume to store the contents. As it is very easy, it can be widely applied as substitute food for leisure activities, substitute food for patients, emergency food substitutes such as military training, natural disasters, and relief foods in famine or disaster areas.

In addition, the rice snack of the present invention has an effect that the manufacturing process is simple and the processing cost is low.

1 is a flowchart of a method of manufacturing a rice snack according to an embodiment of the present invention
Figure 2 is a manufacturing process of the rice snack according to an embodiment of the present invention
Figure 3 is a manufacturing process of the rice snack according to another embodiment of the present invention
Figure 4 is a flow chart of a method of manufacturing rice snacks according to another embodiment of the present invention
Figure 4 is a manufacturing process of the rice snack according to another embodiment of the present invention

The present invention has a technical idea to provide a rice snack is formed by pressing the granules of roasted rice individually by chemically modifying the rice, physically grinding or adding various additives.

With reference to the embodiment and the drawings will be described in detail with respect to the rice snack according to an embodiment of the present invention.

1 is a view schematically showing a procedure of a rice snack manufacturing method according to an embodiment of the present invention, Figure 2 schematically shows a manufacturing process of a rice snack according to an embodiment of the present invention, Figure 3 Shows schematically a process for producing rice snacks according to another embodiment of the present invention.

1 and 2, first, in the present invention, instead of constituting a rice snack using rice that has been milled, rice, unglued rice of at least one selected from the group consisting of rice, glutinous rice, and barley rice It is processed as it constitutes a rice snack, but is not necessarily limited to the grains described above. By processing uncooked rice as it is, forming a rice snack, the process of milling rice separately, as well as the process of washing the rice that has been milled several times, and the process of washing the washed rice in water for a predetermined time Since omitted together, the effect of greatly simplifying the manufacturing process of the rice snack is shown.

However, rice that is less than one year after harvesting may be put into the step of roasting rice with a proper moisture content, but rice that has passed more than one year after harvesting has a very low moisture content, and thus, more than one year after harvesting as described above. Roasted rice formed by roasting the old rice as it is, there is a possibility that the whole grain of the roasted rice easily breaks in the subsequent compression molding process due to the lack of moisture content. In order to prevent such a phenomenon, it is preferable to immerse rice after one year or more after harvesting in warm water for a predetermined time to properly adjust the water content.

Specifically, when rice is more than one year after harvesting, soaking in water at 60 to 95 ℃ for 8 to 15 minutes to adjust the moisture content appropriately, the water on the surface of the rice is removed and put in the step of roasting rice . If the temperature of the water immersed rice more than 1 year after harvesting is less than 60 ℃ takes a long time to adjust the water content of the rice, if the temperature of the water immersed rice more than 1 year after harvesting exceeds 95 ℃ The grain of rice is cooked as it is, increasing the stickiness. In addition, if the time to immerse rice after 1 year or more after harvesting is less than 8 minutes, the water content of the rice is not sufficiently increased, and when the time to immerse rice after 1 year or more after harvesting exceeds 15 minutes, The moisture content has increased significantly.

For example, in the case of rice which has been about 1 year after harvesting, the rice is soaked in hot water at 70 ° C. for 10 minutes to adjust the moisture content appropriately, and after the moisture is removed, the roasted and roasted Rice is formed and the roasted rice is pressed to form a rice snack. It is obvious to the practitioners in the field that as the time elapsed after harvesting, the time to soak rice should also increase.

The rice not cultivated as described above is roasted for a certain time. While the rice grains are cooked by heating the rice grains while the rice is being roasted, roasted rice having a water content of 8 to 12% by weight, which is hardened and becomes brittle as the water content of the rice husk is lowered, is formed. When an external force is applied to the roasted rice individually, the grains of the roasted rice are individually pressed flat, and the rice husks are peeled to form a rice snack having an overall scale form. That is, a single rice snack is formed by simultaneously performing compression molding of grains and peeling of rice hulls from a single grain of roasted rice, thereby simplifying the manufacturing process of the rice snacks and thereby reducing processing costs.

When each roasted rice passes between a pair of pressing rolls having a spacing between 1 and 3 mm between the outer circumferential surface of the roll and the outer circumferential surface of the roll, the grains of the roasted rice are individually separated by the pressure exerted by the pair of pressing rolls. At the same time, the rice husk is cracked and peeled to form a rice snack having a water content of 3 to 7 wt%, which is in the form of flat scales having a thickness of 1 to 2 mm. If the thickness of the rice snack peeled from the rice husk is pressed less than 1 mm while the grain of roasted rice is pressed, the rice snack is easily broken, and the thickness of the rice snack stripped from the rice husk is 2 mm as the grain of roasted rice is pressed. If exceeded, the texture and preservation of the rice snack is reduced. In addition, if the moisture content of the rice snack peeled rice grains by compression molding of the roasted rice is less than 3% by weight, the rice snack is easily broken, and the moisture content of the rice snack peeled rice grains as the grain of roasted rice is pressed. Exceeding the wt% lowers the crispness and shelf life of the rice snack.

However, since the fried rice without peeling of the rice husk has a slippery property and the friction coefficient is very low, when the roasted rice is placed between the squeezing roll having a smooth outer circumference and the squeezing roll having a smooth outer circumference, The roasted rice is not press-molded by passing between the pressing rolls, the phenomenon that the roasted rice stops as it is in the upper portion of the gap between the pressing rolls and the pressing rolls may occur.

In order to prevent such a phenomenon, in another embodiment of the present invention by using a pressing roll formed with a forming projection on the outer peripheral surface of the roll to squeeze the grain of the fried rice individually flat and at the same time peeling the rice husk to form a rice snack It is preferable.

Referring to FIG. 3, the rice paddles are arranged to face each other with the pressing rolls 11 protruding from the protrusions 13 protruding from the outer circumferential surface, and the roasting protrusions 13 of the outer circumferential surfaces of the pair of pressing rolls 11 roasted. By forcing to advance by pressing, the roasted rice passes between the pressing roll 11 and the pressing roll 11, whereby the grain of roasted rice between the pressing roll 11 and the pressing roll 11 is individually As it is pressed flat, the rice husks are peeled off to form rice snacks that form the overall scale.

In the process of capturing the roasted rice with the projection protrusion on the outer circumferential surface of the pressing roll 11, the rice hull of the roasted rice is damaged to increase the friction coefficient, and at the same time, the effect of promoting the peeling of the rice hull is provided. To this end, the forming projections 13 on the outer circumferential surface of the pressing roll 11 may be configured in a variety of forms, but the tip of the forming projections must be sharply configured so as to forcibly proceed by taking the fried rice. As described above, among the cutting edges having sharp cutting edges, a saw blade-shaped raising protrusion inclined at a certain angle or a pin-shaped raising protrusion inclined at a constant angle strongly captures the roasted rice, and thus, as a gap between the pressing roll and the pressing roll. It is very desirable in terms of being able to force it effectively.

As described above, the pair of pressing rolls 11 used to prepare rice snacks by pressing the grains of the roasted rice while peeling the rice hull have a gap of 1 to 3 mm between the outer circumferential surface of the roll and the outer circumferential surface of the roll. It is formed so that, the projections 13 for the forming on the outer circumferential surface of each of the rolls are formed are arranged at regular intervals. In addition, the height of the tapping projection of the specific pressing roll 11 does not collide with or interfere with the tapping projection 13 of the specific pressing roll and the tapping projection 13 of the other pressing roll in the pair of pressing rolls 11. And the sum of the heights of the forming projections of the other pressing roll are equal to the interval (1 to 3 mm) between the outer peripheral surface of the pressing roll and the outer peripheral surface of the pressing roll, or the interval between the outer peripheral surface of the pressing roll and the outer peripheral surface of the pressing roll (1). Less than 3 mm).

Further, in another embodiment, by placing the pressing rolls formed with a rubber-like skin such as elastic plastic, synthetic rubber, etc. on the outer circumferential surface of each other, by forcing the shell of the pair of pressing rolls to advance the roasted rice, the roasted rice Is passed between the squeezing roll and the squeeze roll, whereby the grain of roasted rice between the squeezing roll and the squeezing roll is pressed separately flat and the rice husk is peeled off to form a rice snack having an overall appearance of scale. will be.

When the roasted rice passes through the gap between the crimping roll and the crimping roll described above, the grains of the roasted rice are separately press-molded by the pressure applied from the crimping rolls, and at the same time the rice husks are broken and peeled to have a thickness of 1 to 3. A rice snack having a water content of 3 to 7% by weight in the form of a flat scale of 2 mm is formed, and after the rice snack is packaged, the water content is adjusted to 2 to 5% by weight.

Rice snacks configured as described above are not cooked using water or firepower, but can also be eaten as they are without using spoons or bowls. It is very suitable as a snack or a substitute food in various fields and applications because the intrinsic nutritional value of the rice is maintained by processing it to the minimum without adding an additive.

In addition, the rice snack of the present invention, because the roasted rice grains are separately compressed and molded, do not occupy a large volume to store the contents, and are very easy to carry, store, and handle, and thus substitute foods for leisure activities and patients. It can be widely applied as a substitute for meals in emergency such as substitute food, military training, natural disasters, etc.

With reference to one embodiment it will be described in detail with respect to the manufacturing method of the rice snack of the present invention.

1 and 2, first, a method of manufacturing a rice snack according to an embodiment of the present invention includes the step of forming the roasted rice by roasting rice (step S11).

Wash rice and dry it until the surface is completely drained. The washed and dried rice is roasted at 40 to 70 ° C. for 10 to 20 minutes to form roasted rice having a water content of 8 to 12 wt%, while the grain of rice is heated and cooked while the rice is being roasted, the moisture content of the rice husk is lowered. It hardens and becomes brittle.

If the temperature of roasting rice is less than 40 ℃, not only the grain of the fried rice is not cooked properly, but the moisture content of the fried rice exceeds 12% by weight, in particular, the moisture content of the rice hull is not sufficiently reduced, and the temperature of roasting rice is 70 ℃ If it exceeds, the water content of the roasted rice is less than 8% by weight and the grains of the roasted rice are chemically modified so that the inherent nutrients of the rice are not maintained. In addition, when the time of roasting rice is less than 10 minutes, not only the grain of the roasted rice is not sufficiently cooked, but the moisture content of the rice hull is not sufficiently reduced, and when the time of roasting rice exceeds 20 minutes, the water content of roasted rice is 8 weight. Less than% and waste of energy used to fry rice leads to higher processing costs for rice snacks.

In addition, the method of manufacturing a rice snack according to an embodiment of the present invention is passed through a pair of pressing rolls having a spacing between the outer peripheral surface of the roll and the outer peripheral surface of the roll 1 to 3 mm to compress the grain Peeling the shell to form a rice snack is included (step S12).

An external force is individually applied to one grain of roasted rice formed by the step S11, and the shell of the rice is peeled off while the grains of the roasted rice are separately compressed to form a rice snack having an external appearance. That is, a single rice snack is formed by simultaneously carrying out the compression molding of the grains and the peeling of the rice husks from one grain of roasted rice.

That is, when the roasted rice is passed between a pair of pressing rolls having an interval of 1 to 3 mm between the outer circumferential surface and the outer circumferential surface, the grains of the roasted rice are separately press-molded by the pressure applied by the pair of pressing rolls. The rice husks are broken and peeled to form a rice snack having a water content of 3 to 7 wt%, which is in the form of flat scales having a thickness of 1 to 2 mm.

However, since the fried rice without peeling of the rice husk has a slippery property and the friction coefficient is very low, when the roasted rice is placed between the squeezing roll having a smooth outer circumference and the squeezing roll having a smooth outer circumference, The roasted rice is not press-molded by passing between the pressing rolls, the phenomenon that the roasted rice stops as it is in the upper portion of the gap between the pressing roll and the pressing rolls may flow.

In order to prevent such a phenomenon, as shown in FIG. 3, in another embodiment of the present invention, the spacing between the outer circumferential surface of the roll and the outer circumferential surface of the roll is 1 to 3 mm, and the protruding protrusion 13 is formed on the outer circumferential surface thereof. Passed between the formed pair of crimping rolls 11, each of the grains of roasted rice was press-molded individually by the pressure exerted by the crimping rolls, and the rice husks were peeled off to form a flat sheet having a thickness of 1 to 2 mm. A rice snack having a water content of 3 to 7 wt% in the form of scales can be constituted. The promotion projection 13 on the outer circumferential surface of each roll constituting the pair of pressing rolls 11 forcibly advances by tapping the fried rice, so that the fried rice passes between the rolls and the rolls, and thus the pressing rolls. The grains of roasted rice are pressed separately and flattened in between the pressing rolls and the rice husks are peeled off to form rice snacks whose overall appearance is in the form of scales.

The thickness of the rice snack formed by compression molding between the pressing roll and the pressing roll can be controlled by controlling the interval between the pressing roll and the pressing roll for peeling the rice husk separately while simultaneously molding the roasted grain of rice. have.

In addition, when compressing the roasted rice between the pressing roll and the pressing roll, in order to prevent the roasted rice or roasted rice grains from sticking to the pressing roll, the pressing rolls should be kept at room temperature without heating.

Since the manufacture of rice snacks is virtually terminated by one process of separately pressing and molding the grains of roasted rice by the external force applied to the roasted rice as described above, and removing the husks of rice, the manufacturing process of the rice snacks is simple and easy. In addition, the processing cost is not only low, and the inherent nutritional value of the rice is maintained by processing it to the minimum without adding various additives in the manufacturing process.

In addition, the method of manufacturing a rice snack according to an embodiment of the present invention includes the step of separating the peeled rice husks from the roasted rice to obtain a rice snack (step S13).

The rice husks stripped from the rice snacks formed in step S12 are separated by a known sorting means such as a color sorter and the like, and the rice snacks are recovered, and the recovered rice snacks are packaged in a predetermined unit. The packaged rice snack has a water content of 2 to 5 wt% by natural drying.

As described above, the rice snack of the present invention has a characteristic that the manufacturing process is simple and the processing cost is very low.

With reference to another embodiment will be described in detail with respect to the manufacturing method of the rice snack of the present invention.

4 and 5, first, a method of manufacturing a rice snack according to another embodiment of the present invention includes the step of forming the roasted rice by roasting rice.

Wash the rice and let it dry until the surface is completely dry. The washed and dried rice is roasted at 40 to 70 ° C. for 10 to 20 minutes to form roasted rice having a water content of 8 to 12 wt%, while the grain of rice is heated and cooked while the rice is being roasted, the moisture content of the rice husk is lowered. It hardens and becomes brittle.

If the temperature of roasting rice is less than 40 ℃, not only the grain of the fried rice is not cooked properly, but the moisture content of the fried rice exceeds 12% by weight, in particular, the moisture content of the rice hull is not sufficiently reduced, and the temperature of roasting rice is 70 ℃ If it exceeds, the water content of the roasted rice is less than 8% by weight and the grains of the roasted rice are chemically modified so that the inherent nutrients of the rice are not maintained. In addition, when the time of roasting rice is less than 10 minutes, not only the grain of the roasted rice is not sufficiently cooked, but the moisture content of the rice hull is not sufficiently reduced, and when the time of roasting rice exceeds 20 minutes, the water content of roasted rice is 8 weight. Less than% and waste of energy used to fry rice leads to higher processing costs for rice snacks.

In addition, the method of manufacturing a rice snack according to another embodiment of the present invention is passed through the roasted rice between a pair of elastic gear rolls forming a wave pattern of the outer peripheral surface of the elastic plastic material or synthetic rubber material roasted rice peeled A step of forming rice is included (step S22).

An external force is individually applied to one grain of the roasted rice formed by step S21, and the rice shell is peeled from the shell while pressing the grains of the roasted rice individually to form a scale-shaped rice snack. That is, a single rice snack is formed by simultaneously carrying out the compression molding of the grains and the peeling of the rice husks from one grain of roasted rice.

However, since the fried rice without peeling of the rice husk has a slippery property and the friction coefficient is very low, when the roasted rice is placed between the squeezing roll having a smooth outer circumference and the squeezing roll having a smooth outer circumference, The roasted rice is not press-molded by passing between the pressing rolls, the phenomenon that the roasted rice stops as it is in the upper portion of the gap between the pressing roll and the pressing rolls may flow.

Therefore, in another embodiment of the present invention, the roasted rice is made of an elastic plastic material or a synthetic rubber material, and the outer circumferential surface is formed between a pair of elastic gear rolls 21 having a wave pattern having a wavelength of 7 to 15 mm and an amplitude of 5 to 10 mm. Passing through, applying an external force to the roasted rice to form a roasted rice in which the rice husk is damaged. Since the pair of elastic gear rolls 21 are made of an elastic plastic material or a synthetic rubber material having a very high elastic force, the roasted rice passed between the pair of elastic gear rolls made of the elastic plastic material or synthetic rubber material is Although the husks are completely destroyed, the roasted rice itself does not squeeze or break. If the wavelength of the outer circumferential surface of the elastic gear roll 21 that exerts external force to the roasted rice to form the rice paddy where the rice husk is damaged is less than 7 mm or the amplitude is less than 5 mm, the fried rice is pressed or roasted to the elastic gear roll. Not only rice hulls but also grains are broken, and if the wavelength of the outer peripheral surface of the elastic gear roll 21 that exerts external force to the fried rice exceeds 15 mm or the amplitude exceeds 10 mm, the rice husks of the roasted rice This is not messed up properly.

Roasted rice which has been damaged by the pair of elastic gear rolls 21 can be easily peeled away by itself, and the friction coefficient is greatly increased due to the destruction of the rice shell of the fried rice. In addition, the roasted rice can easily pass the gap between the pressing roll 23 and the pressing roll 23.

In addition, the method of manufacturing a rice snack according to another embodiment of the present invention is to pass the roasted rice in which the rice husk is damaged between the outer circumferential surface and the outer circumferential surface between a pair of pressing rolls having a spacing of 1-3 mm while compressing the grain. Peeling the rice husk is formed to form a rice snack (step S23).

The rice husk formed by the step S22 is applied to the roasted rice individually, the external force, and the rice husks while peeling separately while pressing the grains of the fried rice to form a scale-shaped rice snack. That is, a single rice snack is formed by simultaneously carrying out the compression molding of the grains and the peeling of the rice husks from one grain of roasted rice.

That is, when the roasted rice which the rice husks were damaged passes through between a pair of crimping rolls 23 whose spacing between an outer peripheral surface and an outer peripheral surface is 1-3 mm, by the pressure exerted by the said pair of crimping rolls 23, The grains of the roasted rice are separately pressed and peeled off while the rice husks are broken to form a rice snack having a water content of 3 to 7 wt% in the form of flat scales having a thickness of 1 to 2 mm.

Then, by pressing the granulated grains of roasted rice individually and controlling the gap between the pressing roll 23 and the pressing roll 23 for peeling the rice husk, the rice is formed by pressing between the pressing roll and the pressing roll. You can adjust the thickness of the snack.

In addition, when compressing the roasted rice between the pressing roll and the pressing roll, in order to prevent the roasted rice or roasted rice grains from sticking to the pressing roll, the pressing rolls should be kept at room temperature without heating.

In addition, the method for producing a rice snack according to another embodiment of the present invention includes the step of separating the stripped rice husks to obtain a rice snack (step S24).

The rice husks stripped from the rice snacks formed in step S23 are separated by a known sorting means such as a color sorter and the like, and the rice snacks are recovered, and the recovered rice snacks are packaged in a predetermined unit. The packaged rice snack has a water content of 2 to 5 wt% by natural drying.

As described above, the rice snack of the present invention has a characteristic that the manufacturing process is simple and the processing cost is very low.

In addition, by mixing the food ingredients for supplementing the various flavors and health nutrients in the rice snack as described above, to provide a functional snack or substitute rice containing snacks of the present invention.

In the present invention, a snack or substitute food comprising any one or a mixture of two or more of nuts, dried meat, dried fruit, dried soybean fermented product, and ginseng as a supplementary ingredient in a rice snack can be prepared. As described above may be composed of a wide variety of types and contents for a variety of tastes and health supplements, and is not limited to the supplementary ingredients exemplified above.

As a preferred example of auxiliary foods used in the present invention, there is provided a dry shrimp garlic gospel formed by roasting garlic and dried shrimp.

Specifically, a garlic powder or garlic powder and dry shrimp powder is mixed to form a mixture, the mixture is roasted by edible oils to form a gourd shrimp garlic gospel, the dry shrimp garlic gospel is mixed in a certain amount in rice snacks Korean Functional snacks or substitutes containing rice snacks suitable for the taste of the food are prepared.

As another example of the auxiliary food material used in the present invention, the nut may be any nut on the market, and preferably any of peanuts, pine nuts, walnuts, almonds, pistachios, pecans, macadamias, hazy nuts, and cashew nuts. It may be composed of one or a mixture of two or more thereof, but is not necessarily limited thereto. The dried meat may be any dried meat having almost no water content, and preferably any one or two or more of dried pork, dried beef, dried chicken, dried shrimp, dried squid, and dried mouse squid. It may be a mixture, but is not necessarily limited thereto. In addition, the dried fruit may be dried fruit distributed in the market with almost no moisture content as dried fruits, preferably dried raisins, dried persimmons, dried mangoes, dried apricots, dried kiwi, dried pineapple, and dried cherry It may be one or a mixture of two or more thereof, but is not necessarily limited thereto. On the other hand, the dried soybean fermented products are steamed beans ripened and dried in the shade, can be used in the manufacture of a ring shape, preferably may be any one or a mixture of dried Cheonggukjanghwan or dried doenjanghwan, necessarily It is not limited. In addition, the ginseng may be any one or a mixture of two or more of ginseng, red ginseng, ginseng, and camphor ginseng as a pickled fruit in honey, but is not necessarily limited thereto.

When mixing supplementary ingredients with rice snacks, it is preferable that the rice snacks contain 65 to 85% by weight based on 100% by weight of the functional snack or substitute food. If the content of rice snacks in functional snacks or substitute foods is less than 65% by weight, the amount of supplementary ingredients is too high to feel the flavor of the rice snacks, and if the content of rice snacks in functional snacks or substitute foods exceeds 85% by weight. This is because the lack of a role as a health food or a functional food through the balance of other nutrients may occur.

Seasoning after mixing the rice snacks and supplements, in the present invention may include salt, sugar, garlic and other basic condiments, including pepper, chili powder, curry powder, laver powder according to the preference can do. Salt, sugar and garlic can be used according to taste as a kind of basic seasoning, and to add spicy taste, you can add spice sauce powder such as chili powder, and add curry powder to make curry flavor. Different kinds of seasoning sauces are available.

The seasoned coarse rice snack-containing substitute food can be variously packaged in a film-type packaging material or a plastic packaging container, and can be packaged in various forms depending on the application.

Hereinafter, the present invention will be described in more detail with reference to specific examples that can be repeatedly reproduced by those skilled in the art.

1. The rice was washed with water and dried until the water completely disappeared from the washed rice surface.

2. The washed and dried rice was roasted at 50 ° C. for 15 minutes in a pot to form roasted rice having a water content of 10% by weight.

3. The roasted rice is passed between a pair of pressing rolls having a thickness of 2 mm and a normal temperature state between the outer surface of the pressing roll and the pressing roll, and the roasted rice by the pressure applied on the pressing roll. By pressing the grain of rice and simultaneously peeling the rice husk, a rice snack having a water content of 7% by weight in the form of a flat scale having a thickness of 1.5 mm was formed.

4. The rice husks stripped from the rice snacks were separated by color sorter and a rice snack having a water content of 4% by weight was obtained.

The roasted rice is passed between a pair of pressing rolls having a gap of 2.4 mm, a height of 1 mm, and a normal temperature between the outer surface of the pressing roll and the outer surface of the pressing roll, so that one grain The same procedure as in Example 1 was carried out except that the rice grains having a water content of 7% by weight in the form of flat scales having a thickness of 1.2 mm were formed by pressing and molding the grains of roasted rice.

Roasted rice is made of styrene-butadiene rubber material and the outer peripheral surface is passed between a pair of elastic gear rolls having a wave pattern of 10 mm in wavelength and 7 mm in amplitude to form roasted rice in which the rice husk is damaged. The cracked roasted rice is passed between a pair of pressing rolls having a thickness of 2 mm and an outer surface of the pressing roll with an outer surface of the pressing roll at a room temperature of 6.5 mm by a moisture content of 6.5% by weight. Except for forming the same as in Example 1.

1. 25% by weight garlic powder and 75% by weight dry shrimp powder were mixed to form a mixture of garlic powder and dry shrimp powder.

2. The mixture of the garlic crushed powder and dried shrimp powder was roasted with cooking oil to form a Gospel of garlic.

3, 93.5% by weight of the rice snack formed in Example 1 was uniformly mixed with 6.5% by weight of the Gospel dried garlic gospel to complete a substitute food including a rice snack.

80% by weight of the rice snack formed in Example 1 4.25% by weight of dried pork, 4.25% by weight of dried shrimp, 0.38% by weight of salt, 3.67% by weight of dry garlic powder, 7.45% by weight of sugar to include a rice snack The substitute food was completed.

Although the above has been described in detail with reference to one embodiment of the present invention, it will be apparent to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, and such modifications and variations are included in the appended claims. It is natural to belong.

* Explanation of symbols for the main parts of the drawings
11: crimping roll
13: muzzle projection
21: elastic gear roll
23: crimp roll

Claims (11)

Roasting rice to form a roasted rice, if the rice is more than 1 year after harvesting step of immersed in 60 to 95 ℃ water for 8-15 minutes and then roasted to form a roasted rice;
Passing the roasted rice between a pair of pressing rolls having an interval of 1 to 3 mm between outer circumferential surfaces to squeeze the grains to form a rice snack having a flat shape while simultaneously peeling the rice husk; And
Obtaining the rice snack; Method of producing a rice snack comprising a. delete The method of claim 1, wherein the water content of the roasted rice formed in the step of forming the roasted rice is 8 to 12% by weight, the water content of the rice snack passed through the pressing roll is 3 to 7% by weight, the packaging of the rice snack The water content is after 2 to 5 weight%, The manufacturing method of the rice snack characterized by the above-mentioned. The method of claim 1, wherein the obtaining of the rice snack is configured to separate the rice snack and the rice husk passed through the pressing roll. 5. The method of claim 4, wherein the rice snack and the rice husk passed through the pressing rolls are separated and separated using a color sorter. The method according to claim 1, wherein a forming protrusion or rubber outer shell is formed on the outer circumferential surface of the pair of pressing rolls for pressing the roasted rice used in the forming of the rice snack to prevent slipping when the roasted rice is added. The method of manufacturing a rice snack. The method of claim 1, wherein the pressing roll for compressing the fried rice is formed in two or more pairs to destroy the rice husks of the roasted rice, the production of rice snacks, characterized in that the rice husks are pressed and peeled Way. The method of claim 1, wherein the forming of the roasted rice comprises roasting the rice at 40 to 70 ° C. for 10 to 20 minutes to form roasted rice having a water content of 8 to 12 wt%. A rice snack prepared by the method of claim 1, having a thickness of 1 to 2 mm and a water content of 2 to 7 wt%. The rice snack of claim 9; And
Substitute food comprising a rice snack comprising at least one auxiliary ingredient selected from the group consisting of nuts, dried meats, dried fruit, dried bean fermented products, and ginseng. The surrogate food comprising a rice snack according to claim 10, wherein the auxiliary ingredient is garlic shrimp or roasted shrimp, which is formed by roasting a mixture of garlic powder and dry shrimp powder.

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