KR101742641B1

KR101742641B1 - A process for preparing wine-coated puffing confectionery

Info

Publication number: KR101742641B1
Application number: KR1020150111354A
Authority: KR
Inventors: 윤향식; 전종옥; 박재호; 박정미; 박혜진; 김시동
Original assignee: 충청북도 (관리부서:충청북도 농업기술원)
Priority date: 2015-08-07
Filing date: 2015-08-07
Publication date: 2017-06-07
Also published as: KR20170017448A

Abstract

The present invention relates to a method for producing a wine-coated expanded confectionery. According to the production method of the present invention, it is possible to produce a wine-coated expanded confectionery having excellent processability and favorable taste, and the thus-prepared wine-coated expanded confectionery has functionalities such as antioxidative activity and hypoglycemic activity, Can be used to make.

Description

[0001] The present invention relates to a process for preparing wine-coated puffing confectionery,

The present invention relates to a method for producing a wine-coated expanded confectionery and a functionalized wine-coated expanded confectionery produced thereby.

Puffed food refers to porous food made from rice, barley, corn, and soybeans, and is also referred to as "puffed rice". All of these ingredients are mainly composed of starch. When the raw materials are put in the container with the pressure, and the material is sealed, the pressure in the container is raised. At this time, when the lid is suddenly opened and the pressure is lowered, the water vapor inside the raw material rapidly expands. Therefore, the product becomes easily porous. In the expander used for expansion, there is a puff dryer that pressurizes and instantaneously puffs and dries instantaneously. It mixes the puff with the raw material, irradiates the microwave in vacuum, instantaneously expands it, pushes the raw material from the nozzle and instantaneously puffs and dries have. Puffed sweets made using this principle are popular snacks for both sexes.

On the other hand, wine is also called wine, which is the wine that fermented the juice from the grape. The main components of wine are water, sugar and alcohol, but over 600 compounds affect the taste, flavor and color of the wine, and the components of tannin, procyanidin, resveratrol, anthocyanin, Etc. have high nutritional value.

(Korean Patent No. 1035345), a method for manufacturing a rice puffed confectionery (Korean Patent No. 1525580), a method for producing various flavors and fragrances No. 2015-0055274), a method of producing rice cakes containing rice ginseng extract, and a method of producing cooked rice (Korean Patent No. 1508271). However, there is no method of manufacturing expanded cookies using wine.

Korean Patent No. 1035345 Korean Patent No. 1525580 Korean Patent Publication No. 2015-0055274 Korean Patent No. 1508271

Accordingly, the inventors of the present invention have made studies on a method for producing expanded-coated confectionery coated with wine, which is excellent in puffing processability, functionality, and taste.

Accordingly, an object of the present invention is to provide a method for producing a wine-coated expanded confection.

The present invention provides a method for producing a wine-coated expanded confection.

More specifically, the present invention relates to

1) mixing grains and campbell early wine;

2) absorbing the wine in the cereal;

3) drying the grains absorbed by the wine; And

And 4) expanding the dried cereal grains.

As used herein, the term "coating" means including both the mixing step, the absorption step and the drying step. Accordingly, the term "wine-coated expanded confectionery " of the present invention means expanded confectionery prepared by using grains coated, absorbed and dried by the wine.

The cereal in step 1) according to the production method of the present invention is preferably white or brown rice, but is not limited thereto.

According to one embodiment of the present invention, when the processed aptitude, physiological activity and sensory evaluation of the expanded confectionery according to the kind of cereals were examined, it was found that when rice white or brown rice was used as cereal grains, the swelling was good and the total polyphenol content, DPPH radical scavenging ability, (See Table 8). When brown rice was used as a kind of cereal, the color, flavor, taste, texture and overall acceptability were the best, and brown rice was also superior in sensory evaluation score (see Table 9). Therefore, it was confirmed that the use of white rice or brown rice as the kind of cereal was suitable for the manufacture of expanded confectionery.

As used herein, the term "campbell early" is a grape variety developed in the United States in 1892 and is the most widely cultivated variety in Korea. The camber early is meaty, but the skin peels well and the juice comes out a lot, and the fruit ripens in the middle of August and the end. Strong acidity and fragrance stimulate the taste, and when the wine is immersed, the characteristics of the varieties are strong.

As used herein, the term "Campbell wine" refers to wine made from a Campbell's grape variety. Wine is an alcoholic beverage made by fermenting ripe grape sugar, also called wine. Campbellly wine does not limit the origin of the campbellies, the makers of the wines, or any of the wines made from the Campbell's varieties.

The Campbell wine of step 1) according to the method of the present invention is preferably dry campbell wine, but is not limited thereto.

In one embodiment of the present invention, the expanded candies were prepared using Campbell's grape juice, dry Campbell's wine, and Sweet Campbell's wine, respectively. As a result, grape juice or sweet wine had a sugar content which was slow to dry and clung to the expander when it was swollen. Was not suitable for making. On the other hand, dry wine was found to have good drying speed and puffing ability, and it showed the best score in sensory test, so it was confirmed to be suitable for producing expanded confectionery (see Table 2 and Table 3).

In another embodiment of the present invention, the processing aptitude, physiological activity and sensory evaluation of the expanded sweets according to the kinds of wines using Campbell wine, Mull wine, Seri wine, Blueberry wine, Aronia wine, MBA wine Respectively. As a result, when the Campbell wine was used, the swelling was excellent, the appearance was excellent, the DPPH radical scavenging ability and the blood glucose lowering ability were excellent, and the sensory test showed a very high score (see Table 6 and Table 7). Therefore, it was confirmed that Campbell wine is most suitable for the production of expanded confectionery.

The grains of step 1) and the Campbell wine are preferably mixed at a weight ratio of 20: 1 to 1: 1, more preferably 10: 1 to 1: 1, 2: 1 by weight, but the present invention is not limited thereto.

As a result of processing suitability, physiological activity and sensory evaluation of the expanded confectionery according to the mixing ratio of cereal and wine in the embodiment of the present invention, when the grains and wine were mixed at a weight ratio of 2: 1, And excellent functional properties such as total polyphenol, blood glucose lowering ability and antioxidant activity were excellent. The highest scores were also obtained in sensory evaluation. Therefore, it was confirmed that it is most suitable to prepare expanded confectionery by mixing grains and wine at a weight ratio of 2: 1 (see Table 4 and Table 5).

The absorption of the wine of step 2) according to the method of the present invention is preferably carried out at 5 to 15 ° C for 10 to 20 hours, and most preferably at 15 ° C for 15 hours, but is not limited thereto.

If the temperature is lower than the above range, it may take a long time for the wine to be absorbed into the cereal grains. If the temperature is high, there may be a problem of deteriorating the taste and functionality due to oxidation or the like due to oxidation.

If the time is longer than the above range, the quality may be deteriorated by oxidation and the manufacturing cost required for production may be increased. If the time is short, the wine may not be sufficiently absorbed into the cereal.

The drying of step 3) according to the production method of the present invention is preferably performed at 35 to 55 ° C, and is most preferably performed at 40 to 50 ° C, but is not limited thereto.

If the temperature is lower than the above range, drying may not be performed and quality may be deteriorated due to oxidation or microbial contamination. If the temperature is high, color may be browned, functionality may be broken, or rice grain may be cracked.

The drying of step 3) according to the method of the present invention is preferably carried out so that the moisture content of the cereal is 15 to 20% by weight, and it is most preferable to dry the cereal so that the moisture content of the cereal is 18% It is not limited.

If the moisture content is higher than the above range, there may arise a problem that the swollen jelly sticks to the swollen cooker or the structure of the swollen sweets becomes hard. When the moisture content is low, the swollen swollen can not be easily molded and may be broken.

The expansion of the step 4) according to the production method of the present invention is preferably performed at 200 to 250 ° C, and is most preferably performed at 220 to 230 ° C, but is not limited thereto.

If the temperature is lower than the above-mentioned range, a problem may arise that the product can not be formed into expanded pastry. If the temperature is higher, a problem of burning of the pasted product may occur.

In one embodiment of the invention, the wine-coated expanded confectionery is prepared by: 1) mixing grains and wine at a certain ratio, 2) equilibrating the grains in a refrigerator at about 10 ° C for about 15 hours to evenly absorb the wine, and 3) Drying it until the moisture content of the cereal becomes 18% by weight at a low temperature of 50 캜, and 4) expanding it at a heating temperature of 220 to 230 캜 in an expander.

The wine-coated expanded confectionery produced according to the method of the present invention is characterized by having antioxidative activity and hypoglycemic effect.

In one embodiment of the present invention, DPPH radical scavenging activity and α-glucosidase inhibitory activity of the wine-coated swelled confectionery prepared according to the preparation method of the present invention were analyzed. As a result, the DPPH radical scavenging ability was about 25% The glucosidase inhibitory activity was measured to be 10% or more (see Table 4, etc.). Therefore, it was confirmed that the antioxidant activity and the hypoglycemic activity were very excellent, and thus it could be used as a functional food.

According to the manufacturing method of the present invention, it is possible to produce a wine-coated expanded confectionery having excellent processing suitability and favorable taste, and the thus-produced wine-coated expanded confectionery has functionalities such as antioxidative activity and blood glucose-enhancing ability, Can be used to make.

FIG. 1 is a schematic view showing a method for producing a wine-coated expanded confection according to the present invention.
2 is a view showing a wine-coated expanded confection according to the present invention.

Hereinafter, the present invention will be described in more detail in the following Examples. It should be noted, however, that the following examples are illustrative only and do not limit or limit the scope of the present invention. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

< Example 1> Wine Coated Puffed Manufacturing method

Grains (rice, etc.) are mixed in a certain ratio of wine, then equilibrated in a refrigerator at about 10 ° C for about 15 hours to evenly absorb the wine. Then, it was dried at a low temperature (on a drier at 40 to 50 ° C, or on an electric furnace) until the moisture content became 18% by weight, and then poured into the expander. (DDP-1, Delice Co., Ltd., Seongnam, Korea) manufactured by Delis Co., Ltd. was used as a bulb forming machine, and a round shape having a diameter of 4.5 cm was used as a bulging plate. Through the experiment, the heating temperature was 220 ℃ ~ 230 ℃.

The grains used in the present invention are the domestic raw materials produced in 2014 purchased from Yeongdong Hanaro Mart and the wines are the fruit produced in 2014 in Youngdong (Campbell, Grape, And purchased from the Wine Institute in 2014. The wine was made into a typical wine making process.

< Experimental Example 1> Preparation and analysis of analytical sample

<1-1> Preparation of analytical sample

For the analysis of total polyphenol content, DPPH radical scavenging ability and α-glucosidase inhibition, grape juice or wine was diluted 10-fold, and the expanded confectionery was prepared by adding 27 g of distilled water to 3 g of ground sample, The extracts were then centrifuged, filtered and used as analytical samples.

<1-2> Analysis method

The analysis of the pH, total acidity, degree, reducing sugar, moisture content, total polyphenol content, DPPH radical scavenging ability,? -Glucosidase inhibition ability and sensory evaluation of the following Experimental Examples 2 to 6 were carried out according to the following (a) to ), Respectively.

(A) pH, Total acidity Analysis method

The pH of the wine was measured using a pH meter (A211, Thermoion).

'Total acidity' is obtained by adding distilled water to 5 mL of wine and adding 0.1 N NaOH to the homogenized sample. The total acidity is converted to the tartaric acid coefficient from the consumed amount by using the end point as the end point when the pH is 8.2. And acidity was calculated.

Total amount = (0.1 N NaOH consumption (ml) * 0.0075 * 100) / amount of sample (ml)

(B) About a week (ethanol), reducing sugar, water content measurement method

100 mL of sample is mixed with 100 mL of distilled water and distilled. When the distilled solution reaches 70 mL, the distillation is stopped, and the solution is diluted with distilled water to 100 mL. Then, using a distillation apparatus at 15 ° C. Respectively.

The 'reducing sugar' was analyzed using DNS methods well known in the art. Specifically, the absorbance was measured at 550 nm after the reaction of reducing sugar and dinitrosalicylic acid (DNS) reagent, and quantitatively analyzed using a green standard curve using a glucose solution.

The moisture content of grain-coated grains was measured by grain / seed moisture analyzer (GMK-303F, g-wonhitech, Seoul, Korea) without pulverization.

(C) Total polyphenol content analysis method

The total polyphenol content was analyzed by the principle that the Folin-Ciocalteu phenol reagent was reduced to molybdenum blue as a result of the reduction of the polyphenolic compound of the extract (Leong LP, 2002). That is, 2 mL of 2% Na ₂ CO ₃ solution was added to 0.1 mL of each sample, and the mixture was allowed to stand for 3 minutes. Then, 100 μL of 50% Folin-Ciocalteu reagent was added and the absorbance of the reaction solution was measured at 750 nm after 30 minutes. Calibration curves were prepared using gallic acid (Sigma, USA) as a standard.

(la) DPPH Radical scavenging ability (Antioxidant activity) analysis method

The DPPH radical scavenging ability was analyzed to confirm the antioxidative activity of the sample by confirming the electron donating ability. In the present study, we measured the amount of DPPH (α, α-diphenyl-2-picryl-hydrazyl) in each 0.2 mL of each sample by the method of Blois (1958. Antioxidant determination by the use of a stable free radical, Nature 181: 1199-1200) ) Solution, vortexed, and left for 10 minutes. Then, the absorbance at 510 nm was measured. Electron donating ability was expressed by the following equation and distilled water was used as a control.

C _Abs : absorbance of control

S _Abs : Absorbance of the sample

(E) α-glucosidase ( glucosidase ) Low performance ( Blood glucose lowering ability ) Analysis method

The α-glucosidase inhibitory activity of wine and expanded whey was determined by the method of Tibbot & Skadsen (1996, Molecular cloning and characterization of a gibberellin-inducible, putative α-glucosidase gene from berley. Plant Mol . Biol . 30: 229-241) Respectively. 1.5 mM 50 μl of p NPG ( p- nitrophenol-α-D-glucopyranoside) (Sigma Co.) and 100 μl of 3.5 unit / ml α-glucosidase enzyme solution were mixed and 50 μl of distilled water was added to the control. 50 μl was added to develop color. The absorbance of the resulting p NP ( p- nitrophenol) was measured at 405 nm with a spectrophotometer (Lamda 35, PerkinElmer), and the degree of decrease in absorbance of the control was expressed as a percentage. The inhibitory effect of? -glucosidase was expressed as a blood glucose lowering ability.

(F) Sensory evaluation

The degree of preference test was conducted by the 5 point scale method for 13 employees and researchers in the 20 ~ 50s working in the Chungcheongbuk - do Agricultural Research and Extension Service. The evaluation items were color, flaver, taste, (1: very poor, 2: poor, 3: moderate, 4: good, 5: very good).

< Experimental Example 2> grape juice or Of wine Evaluation of quality characteristics and physiological activity

The quality characteristics and physiological activities of the wine (or grape) as a raw material for the expanded confection of the present invention were compared.

Specifically, pH, total acid, ethanol, reducing sugar, total polyphenol content, DPPH radical scavenging ability and blood glucose lowering ability were analyzed according to the analytical method described in Experimental Example 1 and are shown in Table 1 below.

As a result of comparing the quality characteristics, the total acidity was higher than that of Campbellery wine, Murano wine, Blueberry wine and Aronia wine by more than 0.80%. Reducing sugar was the most abundant with 15.7% of Campbell's grape juice, followed by Sweet Campbell wine (3.10%), with the highest amount of reducing sugars in wine (Table 1).

The total polyphenol contents were 401.08 mg% for Aronia wines and 384.75 mg% for Murano wines. The radical scavenging activity of DPPH was 92.1% for Aronia wine and 88.2% for Campbellly wine and MBA wine. The blood glucose levels were 90.31% for Aronia wines and 88.44% for Serie wines (Table 1).

number Raw material pH Total
(%) ethanol
(%) Reducing sugar
(%) Total polype Nol
( mg% ) DPPH
(%) Blood sugar drop Ability
(%) One Campbell's grape juice 3.24 0.60 0 15.7 227.67 83.3 30.58 2 Campbell wine 3.16 0.85 11.8 0.21 184.42 88.2 10.32 3 Campbell wine
(sweet) 3.22 0.83 11.6 3.10 178.20 85.1 6.50 4 Moulin wine 3.70 0.89 12.1 0.46 384.75 81.5 0 5 Seridan wine 3.20 0.71 11.2 0.78 145.17 86.2 88.44 6 Blueberry wines 2.95 1.00 10.8 0.45 122.25 75.9 0 7 Aronia wines 3.77 0.83 11.2 0.38 401.08 92.1 90.31 8 MBA Wine 3.48 0.79 12.2 0.27 179.92 88.2 41.81

< Experimental Example 3> according to the amount of sugar Puffed Quality Characteristic Evaluation

To evaluate the quality characteristics of the swollen sweets according to the amount of sugar, the expanded sweets were prepared according to Example 1 using 100 g of grape juice, 100 g of dry Campbell wine, or 100 g of Sweet Campbell wine as raw materials and using 200 g of rice. The processability, the physiological activity and the sensory evaluation were carried out according to the method of Experimental Example 1 with respect to the prepared expanded confectionery.

<3-1> Evaluation of processing aptitude and physiological activity

In the case of swollen sweets using grape juice, it was confirmed that the swollen sweets were not sticky because they had a lot of sugar and the drying speed was very slow and stuck to the swollen cooker to make the swollen sweets. In the case of expanded confectionery using ethanol-containing wines, the drying speed was faster than that of the grape juice. However, in the case of sweet wines, the sugar has a sugar content that is slower than that of dry wine and is suitable for making swollen confectionery Did not do it. Therefore, it was found that the production of expanded confectionery using dry wine as a raw material was the most suitable because of good processability (Table 2).

number rice Raw material Feeling when mixing Drying rate Expansion processing suitability Total polyphenol
( mg% ) DPPH
(%) Blood glucose lowering ability
(%) One 200g Campbell's grape juice 100g Sticky due to party Very slow Extremely difficult to mold
(Attached) 146.17 32.6 8.26 2 200g Dry Campbell Wine 100g Good Good Good 77.17 21.3 7.02 3 200g Sweet Campbellies Wine 100g A little sticky usually Difficult to mold
(Attached) 71.83 22.8 6.44

<3-2> Sensory evaluation

When using dry wine, color, aroma, flavor, texture, and general preference were higher in all items than wine or sweet wine. Therefore, it was confirmed that producing the expanded confectionery by using dry wine as the raw material was the best in sensory evaluation (Table 3).

number rice Raw material color incense flavor Texture Overall likelihood One 200g Campbell's grape juice 100g 1.1 1.4 1.3 1.1 1.0 2 200g Dry Campbell Wine 100g 3.7 3.1 3.7 4.1 3.4 3 200g Sweet Campbellies Wine 100g 2.6 2.7 2.9 3.3 2.3

< Experimental Example 4> Wine and Optimum mixing ratio of cereals

In order to evaluate the quality characteristics of the expanded pastry according to the mixing ratio of the wine and the cereal, the dry campelberry wines (0, 20, 40, 100, 200 or 400 g) To prepare expanded confectionery. The processability, the physiological activity and the sensory evaluation were carried out according to the method of Experimental Example 1 with respect to the prepared expanded confectionery.

<4-1> Wine and By Grain Mixing Ratio Puffed Machinability And physiological activity evaluation

It is suitable to produce swollen cookies when 200g or 400g of dry campbell wine is used for rice 200g (rice: dry campbell wine = 1: 1 or 1: 2 weight ratio) (Table 4).

On the other hand, when 100 g of dry Campbell wine was used for 200 g of rice (rice: mixed at a weight ratio of 2: 1 of dry campbell wine), the puffiness was excellent and the appearance was excellent. The total polyphenol content was 138.33 mg% The highest antioxidative activity was 10.40% and the DPPH radical scavenging activity was also high at 24.9%. Therefore, it was found that mixing the grains and wine at a weight ratio of 2: 1 is the most suitable for producing expanded confectionery (Table 4).

number rice
(White rice) dry Campbell wine Feeling when mixing Drying rate Expansion processing suitability
(Degree of expansion) * Total polyphenol
( mg% ) DPPH
(%) Blood glucose lowering ability
(%) One 200g 0g - - 5 64.50 10.6 3.80 2 200g 20g usually
(A little lack of wine) Good 5 106.67 19.7 5.28 3 200g 40g Good
(A little lack of wine) Good 5 105.17 26.7 6.85 4 200g 100g Good
(Some wine left) Good 5 138.33 24.9 10.40 5 200g 200g Watery usually 2 113.17 30.1 6.61 6 200g 400g Watery usually One 122.17 32.6 7.38

* 5: Good puffing and excellent appearance, 1: No puffing and very poor appearance

<4-2> Wine and By Grain Mixing Ratio Puffed Sensory evaluation

The highest score in color, flavor, taste, overall acceptability was obtained when 100 g of dry campbell wine was used (rice: dry campbell wine = 2: 1 weight ratio), and texture score was 4.0 . Therefore, it was confirmed that the best sensory evaluation was made by mixing the grains and the wine at a weight ratio of 2: 1 to prepare expanded confectionery (Table 5).

number rice dry Campbell wine color incense flavor Texture Overall likelihood One 200g 0g 3.1 2.7 3.0 4.1 2.9 2 200g 20g 2.9 2.7 2.7 4.0 3.1 3 200g 40g 3.1 2.9 3.1 4.1 3.4 4 200g 100g 4.3 3.1 3.6 4.0 3.8 5 200g 200g 3.9 2.7 2.6 2.7 2.4 6 200g 400g 3.9 2.4 2.6 2.4 2.3

< Experimental Example 5> Of wine Depending on the type Puffed Quality Characteristic Evaluation

In order to evaluate the quality characteristics of the swollen cookies according to the type of wine, 100 g of the other wines (campbell, mulberry, cereal, blueberry, Aronia, or MBA) were used as raw materials and 200 g of rice The expanded confectionery was prepared according to Example 1. The processability, the physiological activity and the sensory evaluation were carried out according to the method of Experimental Example 1 with respect to the prepared expanded confectionery.

<5-1> wine By type Puffed Evaluation of processing aptitude and physiological activity

Expansive processing aptitude was excellent when using Campbell wine, Seriini wine and Blueberry wine, and mulberry wine, Aronia wine and MBA wine also showed normal processing suitability. Total polyphenol content was highest at 101.67 mg% when MBA wine was used, followed by Campbellery wine at 79.83 mg%. DPPH radical scavenging activity was the best at 27.9% when Aronia wines were used and 25.3% at Campbell wine. Blood glucose tolerance was highest at 10.49% and 10.05% for Aronia wine and Campbell wine (Table 6).

These results indicate that the expanded confectionery produced by using the Campbell wine as raw material shows excellent effects on the puffing processability, total polyphenol content, antioxidative activity and blood glucose lowering ability, Could know.

number wine Kinds Expansion processing suitability
(Degree of expansion) * Total polyphenol
( mg% ) DPPH
(%) Blood glucose lowering ability
(%) One Campbell 5 79.83 25.3 10.05 2 Mauro 3 63.83 21.9 1.18 3 Seri Dan 5 53.67 17.9 7.27 4 Blueberries 5 73.50 21.0 6.52 5 Aronia 3 65.33 27.9 10.49 6 MBA 3 101.67 18.1 8.56

<5-2> wine By type Puffed Sensory evaluation

When Campbell wine or blueberry wine was used as a kind of wine, it showed high score in color, flavor, taste and general preference. Therefore, it was confirmed that the production of expanded confectionery using Campbell wine or blueberry wine as raw wine was the best in sensory evaluation (Table 7).

number wine Kinds color incense flavor Texture Overall likelihood One Campbell 3.9 3.3 3.9 4.0 3.9 2 Mauro 2.4 2.9 3.1 3.3 3.1 3 Seri Dan 2.7 3.0 3.4 3.6 3.4 4 Blueberries 2.3 3.4 4.1 3.7 3.9 5 Aronia 2.1 2.9 2.9 2.3 2.4 6 MBA 2.7 2.4 2.3 2.4 2.0

< Experimental Example 6> Depending on grain type Puffed Quality Characteristic Evaluation

In order to evaluate the quality characteristics of the swollen sweets according to the types of cereals, 200 g of different kinds of cereal (rice, brown rice, glutinous rice, or barley) . The processability, the physiological activity and the sensory evaluation were carried out according to the method of Experimental Example 1 with respect to the prepared expanded confectionery.

<6-1> Types of Grains Puffed Evaluation of processing aptitude and physiological activity

When glutinous rice or barley was used as cereal grains, it was confirmed that it was not suitable for the manufacture of expanded sweets because the swelling was not observed and the appearance was very bad. Therefore, when rice or brown rice was used as cereal grains, it was found that puffing was good, and the total polyphenol content, DPPH radical scavenging ability and blood glucose lowering ability were excellent, and thus, it was suitable for producing expanded sweets (Table 8).

number Grain type Expansion processing suitability
(Degree of expansion) * Total polyphenol
( mg% ) DPPH
(%) Blood glucose lowering ability
(%) One White rice 5 53.67 17.9 12.35 2 Brown rice 5 104.83 23.8 7.18 3 Glutinous rice One 64.67 14.5 6.11 4 barley One 71.17 16.1 5.20

<6-2> By Grain Type Puffed Sensory evaluation

The highest score in color, aroma, flavor, texture, and overall acceptability when using rice as a kind of cereal. Glutinous rice or barley showed low score in the sensory evaluation, and it was judged that it would not be suitable for sweets. In addition, the brown rice showed a score of 3 or more overall in the sensory evaluation, and it was confirmed that it can be used for the manufacture of expanded confectionery. Therefore, it was confirmed that the preparation of expanded confectionery using rice as the kind of cereal was the most excellent in the sensory evaluation, and that the use of brown rice was also suitable for producing expanded confectionery (Table 9).

number Grain type color incense flavor Texture Overall likelihood One White rice 4.3 3.7 4.0 3.7 4.3 2 Brown rice 3.1 3.1 3.4 3.3 3.3 3 Glutinous rice 1.0 1.0 1.0 1.0 1.0 4 barley 1.0 1.0 1.0 1.0 1.0

< Manufacturing example 1> wine coating Puffed Produce

The mixture of white rice and dry Campbell wine was mixed at a weight ratio of 2: 1 (200 g of white rice: 100 g of Campbell wine) and equilibrated in a refrigerator at 10 ° C for 15 hours to uniformly absorb the wine in white rice. Then, the rice was dried until the moisture content of the rice became 18% by weight in a drier at 40 to 50 캜, and then the rice was poured into the expander. (DDP-1, Delice Co., Ltd., Seongnam, Korea) manufactured by Delis Co., Ltd. was used as a bulb forming machine, and a round shape having a diameter of 4.5 cm was used as a bulging plate. Through the experiment, the heating temperature was 220 ℃ ~ 230 ℃. The prepared wine-coated expanded confectionery is shown in Fig.

Claims

1) mixing white rice and campbell early wine;
2) Absorbing dry campbell wine in the white rice;
3) drying the white rice having absorbed the dry campbell wine; And
4) expanding the dried white rice, the method comprising the steps of:
The white rice of step 1) and the dry campbell wine are mixed at a weight ratio of 20: 1 to 1: 1,
The drying of the step 3) is carried out so that the moisture content of the cereal is 18% by weight,
Wherein the wine-coated expanded confectionery has antioxidative activity and hypoglycemic activity.

delete

The method of claim 1, wherein the absorption of the wine in step 2) is carried out at 5 to 15 ° C for 10 to 20 hours.

The method of claim 1, wherein the drying of step 3) is performed at 35 to 55 ° C.

delete

The method of claim 1, wherein the swelling of step 4) is performed at 200-250 < 0 > C.

delete