KR101406345B1 - Baked glutinous korean rice snack and manufacturing method thereof - Google Patents

Abstract

More particularly, the present invention relates to a method for preparing a starchy glutinous rice snack without baking, and more particularly, to a method for preparing starchy glutinous rice starch by mixing glutinous rice flour, glutinous rice starch, sugar and an aging retardant in appropriate proportions. b) mixing and mixing the mixture under an appropriate moisture condition; c) preparing a glutinous rice cake by enhancing and smelling the glutinous rice mixture; d) directing, cutting and shaping the above-described Daehan rice cake into a certain thickness and shape; e) low temperature dehumidification drying of the cut rice cake pellet; f) baking the dried rice cake base in an oven to expand the baked rice gruel so that the baked glutinous rice hull and snack having a long circulation period and having a smooth and crunchy texture, and a method for producing the same .

Description

Baked glutinous korean rice snack and manufacturing method < RTI ID = 0.0 >

The present invention overcomes the disadvantages of the conventional Korean traditional Korean rice flour and oily flour without splashing, and has a short shelf life due to a high fat content and a fatty acid debris with conventional hot-water-expanded rice, while at the same time achieving a smooth and crunchy texture of baked rice and glutinous rice More particularly, the present invention relates to a method of manufacturing a snack, and more specifically, it relates to a method of manufacturing a snack, and more specifically, To a baked and glutinous rice snack which is dried in a moisture condition and baked in an oven, and a method for producing the same. In addition, the present invention further includes a post-process of coating or coating with an oil spray coating, a seasoning coating, a syrup coating, a chocolate coating, a rice bran, etc. after baking in an oven to prepare various types of non- .

In Korea, the development of commercial foods using rice has been actively promoted due to the recent increase in consumption of rice. However, domestic traditional Korean curry and yu is a snack snack preferred by both men and women for its distinctive texture and taste, but consumption is concentrated only at certain times such as holidays.

Traditionally, fried rice confectionery using glutinous rice cake and glutinous rice is a product made by frying in oil because of its characteristics. It has a high fat content and high calorie, and short shelf life due to fattening of fat. In line with the globalization of Korean food, there is a growing demand for globalization of traditional Korean and Korean traditional foods at the time when Korean traditional foods such as kimchi, bibimbap and bulgogi sauce are exported and localized to the world. However, There are restrictions on export.

Therefore, there is a need to develop traditional Korean traditional Korean food as a snack snack that can be easily enjoyed anywhere, anytime, and not only in a specific time. In order to become a product that can be exported in line with the globalization of Korean food, A new and different manufacturing method has been required.

Korean Patent Registration No. 10-2008-0111344 discloses a process for producing a non-oiled milk using an extruder. However, due to the characteristics of the equipment of the extrusion molding machine, it is difficult to sufficiently obtain the glutinous rice powder, There was a limit to the soft texture and flavor of the traditional one.

In addition, Korean Patent Registration No. 10-2006-0131446 discloses a variety of methods for producing a non-fermented soybean meal. However, in the manufacturing process, a process for producing glutinous rice powder through an immersion and a grinding process, It is proposed that the rice cake is frozen and defrosted, and then cut thinly for expansion and then re-expanded. However, the manufacturing process is complicated, and it is possible to provide a slightly crunchy texture to the rice cake, There is a decisive disadvantage that there is a lack of the characteristic that represents

Accordingly, the present invention provides a glutinous rice snack manufacturing method capable of simultaneously realizing the unique soft texture, crunchy texture and traditional flavor while complementing the disadvantage of high calorie content and high acidity, .

Another object of the present invention is to provide a method and apparatus for optimizing the raw material blending ratio and cutting formability by using glutinous rice flour, glutinous rice starch, saccharide, aging retardant and the like so as to have the same swelling power as that of the non- To provide possible manufacturing processes and drying conditions. In addition, the present invention is to provide a traditional oven having a high expansion force and a good feeling of operation by bringing about the same effect as the two-stage oven treatment at a low temperature and a high temperature in manufacturing a conventional oven by setting a temperature condition for each section of the oven.

It is a further object of the present invention to provide a soft and crunchy texture that is originally baked without oil and snacks as described above, and at the same time, it can reduce the fat content, lower the calorie of the product, And to prolong the shelf life of the product, and a product thereof.

The above object of the present invention is also achieved by a method for producing a starch, comprising the steps of: a) mixing glutinous rice flour, glutinous rice starch, sugar, and aging retardant in appropriate proportions; b) hydrolyzing and mixing the saccharose mixture under an appropriate moisture condition; c) enhancing and softening the blended combination to make a waxy rice cake; d) directing, cutting and shaping the above-described Daehan rice cake into a certain thickness and shape; e) low-temperature dehumidifying and drying the cut pellet of rice cakes; f) baking the oven in an oven, and evaluating the product, and a method for producing the same.

The baked and glutinous rice snacks of the present invention are not poured in boiling oil at high temperature but are expanded in an oven, so that the fat content of the product is low and the calorie can be lowered. Therefore, It is possible to extend the shelf life by delaying rancidity caused by fat during storage and distribution. In addition, there was a restriction on export due to the high fat content and the degradation of rancidity, but it has an excellent effect of contributing to the globalization of Korean food by overcoming these shortcomings and facilitating the export, and has a uniform and high swelling power Is a snack product that can be enjoyed by everyone because it is soft and crunchy at the same time as it has a soft and crispy texture like Han-gil. It can be a snack snack that can be easily enjoyed as well as a consumption increase effect. It can be used for wheat, corn It can be a healthy snack snack that can replace snacks and has an excellent effect that can contribute to promoting domestic rice consumption.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a manufacturing process showing a preferred embodiment of the present invention and a glutinous rice snack as a diagram.

The glutinous rice snack of the present invention comprises the steps of: a) mixing glutinous rice flour, glutinous rice starch, sugar and aging retardant in a proper mixing ratio; b) admixing the glutinous rice mixture under an appropriate moisture condition and mixing; c) enhancing and softening the blended combination to make a waxy rice cake; d) directing, cutting and shaping the above-described Daehan rice cake into a certain thickness and shape; e) low-temperature dehumidifying and drying the cut pellet of rice cakes; f) baking and baking the dried opposites in an oven to obtain a non-mutant baked glutinous rice and a snack.

The main feature of the present invention is that glutinous rice flour, glutinous rice starch, sugar and aging retardant are mainly used, and a certain amount of various raw materials for various flavors can be added thereto. In general, the use of circulating glutinous rice flour makes it possible to simplify the production process by omitting the step of soaking and grinding glutinous rice for a long time, and minimizing the generation of waste water.

The starch's aging retarder is used to retard the phenomenon that the α-starch molecules, which have been hydrolyzed during the food processing process, undergo hydrogen bonding and are reduced to the micellar structure of the gelled hard crystalline β-starch. Examples of the aging retarder for food additives of the present invention include methylcellulose, carboxymethylcellulose (CMC). D-Sorbitol can be used, but Trehalose is preferably selected and Trehal product of Hayashibara Co. of Japan is used.

In the present invention, the preferred mixing ratio of the above-mentioned main raw materials is composed of 50 to 70% by weight of glutinous rice flour, 20 to 30% by weight of glutinous rice starch, 5 to 10% by weight of sugar, and 5 to 10% by weight of an aging retardant. Particularly, in the baking of the present invention, no rice or rice flour is used at all. In the present invention, which requires a uniform and high expansion force, when the content of rice is 5% or more, the expansion during oven baking is reduced, and an undesirable phenomenon occurs in which the surface is not smoothly baked and cracked.

The proper mixing ratio of the glutinous rice flour, the glutinous rice starch, the sugar, and the aging retarder used as the main raw materials plays an important role in the present invention. The glutinous rice starch used in the present invention is expanded by the transfer of the tropical stream of the oven, unlike the conventional hot-water-distillation method in which the starch is fried and fried in a direct oil. Thus, the portion of the glutinous rice starch, , And the content of the glutinous rice starch having the threshold value set by the experiment of the present invention is adequate for such an expansion force. However, when the content is more than 30% by weight, the cutting molding process becomes difficult.

The sugar content of an appropriate amount also contributes to the expansion force. However, when the sugar content is more than 10 wt%, the browning and rubbing phenomenon may occur during the baking of the oven.

In addition, when the aging retardant is not used, the puffing is uneven due to the characteristics of glutinous rice having a high content of amylopectin, and cracks may occur in the opposite side during storage after drying.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, it is needless to say that the scope of the present invention is not limited thereto.

<Examples>

a) metering compounding step

In this step, the optimum mixing ratio of the main raw materials affecting the present invention is metered and mixed.

b) Mixing step

In this step, a constant feed of 30 to 40% of the total weight of the raw materials metered in accordance with each compounding ratio is added, and the mixture is homogeneously mixed with a mixer for 5 to 10 minutes.

c) Enhanced enhancement step

This step is a step that affects the cross-sectional appearance and texture of the product after puffing. The mixed raw materials are put into a steam-making machine and then subjected to a steam pressure of 0.1-0.4 kgf for 10-20 minutes so that the moisture content is 45 Make a dough of rice cakes with -55%. If the length of the extruding time is shorter than this, the workability in the manufacturing process is improved. However, when the oven is baked, the expansion is small and the texture is less smooth. If the extruding time is longer than this, the moisture content of the rice cake becomes higher, .

d) directing, cutting, molding step

At this stage, the waxy rice cake is spontaneously cooled for 0.5 to 2 hours, and then put into a director equipped with a screw to produce a waxy rice cake with a predetermined thickness through a discharge port of a predetermined size. Since the characteristics of glutinous rice having a high content of amylopectin are high, it is very likely that the rice cake is stuck to the rice cake. In the present production stage, the rice cake or other powdery raw material is sprayed on both surfaces of the rice cake, Respectively. Daicheng rice cake, which is produced with a constant thickness, is cut by a cutter at a constant divisional weight or is cut uniformly at 0.5 to 3 cm in width and height.

e) low temperature dehumidification drying step

This step is a step of drying the waxy rice cake that has been cut to a predetermined size and has a significant effect on the expansion force of the oven baking according to the present invention, Drying is carried out under a special condition so as to have an optimum moisture content capable of being puffed, and is gradually dried in a dryer or a drying chamber which is dehumidified at a low temperature condition of 30 to 50 DEG C for 8 to 14 hours. Due to the characteristics of the product of the present invention, when dried at a high temperature, a crack occurs in the glutinous rice counterpart after drying. Therefore, it is necessary to dry slowly at a low temperature, so that the inside of the glutinous rice counterpart forms a uniform air cell, so that it can be baked in an oven and uniformly expanded upon expansion.

In addition, in the above step, it is preferable to dry up to 16-20%, which is an optimal moisture content condition capable of expanding the oven. When the moisture content is less than 16%, the oven is expanded, but the surface is cracked and the texture is rough and hard, so that smooth and soft texture such as oil and oat is not produced. When the moisture content is more than 20% During baking, the moisture inside the dried glutinous rice counter does not come out, and the pudding is rather small. In particular, moisture is left in the center of the puddle and becomes hard and becomes undesirable.

f) Oven baking step

At this stage, the temperature condition of each section of the oven also plays an important role in finally implementing the present invention. For the same effect as the low temperature and high temperature two-stage hot water treatment and the high swelling power and the soft texture, the temperature condition of the oven is varied in the step according to the present invention. In the first 1/3 period of the whole oven, the temperature was set at 60-100 ° C. to equalize the water content in the chrysanthematous counterclockwise before expansion. At the middle 1/3 of the entire oven, the temperature was 190-240 ° C. And the final 1/3 section of the entire oven was set at a temperature of 150 to 190 DEG C to bake the surface of the product with a delicious texture to remove the residual moisture remaining in the final product of the present invention .

< Experimental Example  >

[Table 1] shows the results of Table 1, which is a comparison between the roasted rice prepared according to the blending ratio of the glutinous rice flour, the glutinous rice starch, the sugar and the main ingredient of the aging retardant, the baked rice with the rice flour added and the snack, And the volume expansion rate of the prepared one was measured.

The volumetric expansion ratio with the conventional hot-water-puffed hot-water puffed rice was 18.4, and the volume expansion rate was reduced to 12.2 when puffed from the oven to the non-hot water puff at the blending ratio of the sample a) only with the glutinous rice powder. There is a disadvantage in that the pores of the pores are not uniform. In addition, as shown in e) of the formulation example, when the rice flour was added, the volumetric expansion rate was markedly lowered to 10.6, and the hard texture and the surface were separated, resulting in an undesirable state.

(Unit: weight ratio) Raw material name Puffing
Han Oven Baking Baked Han a b c d e Glutinous rice flour 90 100 70 60 50 60 Glutinous rice starch - - 20 25 30 20 Bean 10 - - - - - Sugar - - 5 7.5 10 5 Aging retarder - - 5 7.5 10 5 Rice flour - - - - - 10 Volume Expansion Rate 18.4 12.2 17.2 17.6 16.8 10.6

<Experimental Method>

The volumetric expansion ratio of the whey and baked beans according to the present invention was measured by the seed replacement method using the crude oil, and the volume of the expanded whey and the baked bean was calculated by the following formula based on the volume of the pellet before expansion and the volume of the pellet before expansion Respectively.

VEI = Vy / Vp

VEI: Volumetric expansion index

Vy: Volume of puffed pellet (Yukwa)

Vp: Volume of pellet

Claims (10)

delete delete delete a) mixing the glutinous rice flour, glutinous rice starch, sugar and aging retardant with stirring;
b) hydrolyzing and mixing the glutinous rice mixture obtained in the above step;
c) adding and agitating the agitated mixture obtained in the above step to produce a rice cakes rice cake;
d) a step of preparing a rice cake dough for producing, cutting and molding the rice dough raw material obtained in the above step in a predetermined thickness and shape;
e) low-temperature dehumidification drying of the cut-formed rice paddy pellet obtained in the above step;
and f) baking and expanding the deodorized and dried deodorized peach cake in the oven by setting the temperature condition for each section step by step in step e)
g) The stepwise setting of the temperature condition according to the step f) is performed at 60-100 ° C in the first 1/3 period, 190-240 ° C in the middle 1/3 period, and 150-190 ° C in the last 1/3 period of the oven And the temperature is set at a predetermined temperature.
5. The method of claim 4,
Characterized in that the mixing ratio of step (a) is 50 to 70 wt% of glutinous rice powder, 20 to 30 wt% of glutinous rice starch, 5 to 10 wt% of sugar, and 5 to 10 wt% of an aging retardation agent .
5. The method of claim 4,
Wherein the water content in step (b) is 30-40 wt% based on the total weight of the composition.
5. The method of claim 4,
Wherein the low temperature dehumidifying and drying in step e) is performed at a temperature ranging from 30 to 35 DEG C for 8 to 14 hours to an optimum moisture content of from 16 to 20%.
delete delete A baked and glutinous rice snack baked by the method of any one of claims 4 to 7.

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