KR102430461B1 - Instant popping snack using brown rice and manufacture method thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing puffed snack using brown rice, which comprises a step of performing compression and expansion by putting dried brown rice after pretreatment in a puffing machine, and to puffed snack using the brown rice manufactured by the method.

Description

Instant popping snack using brown rice and manufacturing method thereof

The present invention comprises the steps of (1) adding and extracting loofah cucumber, mung bean bark and spring primrose to water, followed by filtration to prepare a loofah extract; (2) preparing a burdock extract by adding burdock to water and extracting it; (3) immersing the brown rice in the loofah extract prepared in step (1) and then taking it out; (4) drying the brown rice taken out in step (3); (5) immersing the dried brown rice of step (4) in the burdock extract prepared in step (2) and then taking it out; (6) drying the brown rice taken out in step (5); and (7) putting the dried brown rice of step (6) into a puffing machine and compressing and expanding it.

Rice ( Oryza sativa L.) has been used as a main ingredient in our diet since the beginning of history. Whole grains of rice are unrefined grains and contain more various nutrients and physiologically active ingredients useful to the human body than in the refined state.

Brown rice, which is a form of whole grains, consists of rice bran including pericarp, seed coat, and aleurone layer, and embryo and endosperm. It is rich in nutrients such as protein, vitamins, minerals, and dietary fiber.

Brown rice contains abundant physiologically active substances such as gamma-oryzanol, octacosanol, phytosterol (β-sitosterol), GABA (γ-aminobutyric acid), tocopherol, and tocotrienol. These physiologically active substances have been reported to have the effect of lowering blood sugar, suppressing increase in blood pressure, lowering cholesterol, anticancer and strengthening endurance.

In general, when grains such as rice and corn are put in a pressure container, sealed and heated, the inside of the container becomes a high pressure state. Compared to the bulky, porous fried rice, the starch is hydrolyzed and has good digestion power, so it has been used as a favorite food easily enjoyed by people of all ages and genders since ancient times.

White rice is generally used the most for fried rice, but recently, processed rice (artificial rice) obtained by extruding grain flour such as wheat flour instead of rice is used to manufacture puffed rice.

Korean Patent Application Laid-Open No. 2019-0119283 discloses a method for manufacturing multi-layered puff pastry, and Korean Patent Application Publication No. 2018-0017064 discloses a method for manufacturing organic grain puff pastry with enhanced health functionality, but the brown rice of the present invention It is different from the instant fried snack using

The present invention has been derived from the above requirements, and an object of the present invention is to prepare a fried snack with excellent functionality and preference using brown rice as a main material, and manufacturing conditions such as selection of auxiliary materials, preparation of extract, pretreatment, immersion, drying, etc. It is to provide a method of manufacturing a fried rice snack that has a taste and texture optimized for consumer's taste and improved functional effect by optimizing the product.

In order to solve the above problems, the present invention comprises the steps of: (1) preparing a loofah extract by adding and extracting loofah cucumber, mung bean husk and spring primrose to water, followed by filtration; (2) preparing a burdock extract by adding burdock to water and extracting it; (3) immersing the brown rice in the loofah extract prepared in step (1) and then taking it out; (4) drying the brown rice taken out in step (3); (5) immersing the dried brown rice of step (4) in the burdock extract prepared in step (2) and then taking it out; (6) drying the brown rice taken out in step (5); And (7) it provides a method for manufacturing brown rice puff pastry snack, characterized in that it comprises the step of compressing and expanding the dried brown rice of step (6) into a puffing machine.

In addition, the present invention provides a brown rice puff pastry snack prepared by the above method.

Conventional brown rice puff pastry has a problem of monotonous taste and nutrition because it is manufactured using only brown rice. The brown rice puff pastry snack of the present invention can be easily consumed as a nutritious snack.

In order to achieve the object of the present invention, the present invention

(1) preparing a loofah extract by adding and extracting loofah cucumber, mung bean husk and spring primrose to water, followed by filtration;

(2) preparing a burdock extract by adding burdock to water and extracting it;

(3) immersing the brown rice in the loofah extract prepared in step (1) and then taking it out;

(4) drying the brown rice taken out in step (3);

(5) immersing the dried brown rice of step (4) in the burdock extract prepared in step (2) and then taking it out;

(6) drying the brown rice taken out in step (5); and

(7) It provides a method for manufacturing brown rice fried rice snack, characterized in that it comprises the step of compressing and expanding the dried brown rice of step (6) into a frying machine.

In the manufacturing method of the brown rice puff pastry snack of the present invention, the loofah extract of step (1) is preferably 80-120 g of loofah cucumber, 65-75 g of mung bean skin, and 27-33 g of spring primrose in 4.5-5.5 L of water. It can be prepared by addition and extraction at 55-65°C for 2-4 hours, followed by filtration. More preferably, 100 g of loofah cucumber, 70 g of mung bean shells, and 30 g of spring primrose are added to 5 L of water and 3 at 60°C. After extraction for a period of time, it can be prepared by filtration.

In addition, in the manufacturing method of the brown rice puff pastry snack of the present invention, the burdock extract in step (2) is preferably obtained by adding 80 to 120 g of burdock to 4.5 to 5.5 L of water and then at 90 to 110° C. for 5 to 15 minutes. It can be prepared by filtration after extraction, and more preferably by adding 100 g of burdock to 5 L of water, followed by extraction at 100° C. for 10 minutes, followed by filtration.

In addition, in the method for producing a brown rice puff pastry snack of the present invention, the immersion in step (3) may preferably include immersing brown rice in the loofah extract for 50 to 70 minutes, more preferably immersing the brown rice in the loofah extract for 60 minutes. can be immersed while

In addition, in the manufacturing method of the brown rice puff pastry snack of the present invention, the drying in step (4) may preferably dry brown rice at 35 to 45° C. for 5 to 7 hours, more preferably brown rice at 40° C. It can be dried for 6 hours.

In addition, in the method for producing brown rice puff pastry snack of the present invention, the immersion in step (5) may preferably immerse brown rice in burdock extract for 50 to 70 minutes, more preferably brown rice in burdock extract for 60 minutes. can be immersed while

In addition, in the manufacturing method of the brown rice puff pastry snack of the present invention, the drying in step (6) may preferably dry brown rice at 55 to 65° C. for 2 to 4 hours, more preferably brown rice at 60° C. It can be dried for 3 hours.

The manufacturing method of the brown rice puff pastry snack of the present invention, more specifically,

(1) To 4.5-5.5 L of water, 80-120 g of loofah cucumber, 65-75 g of mung bean shells, and 27-33 g of spring primrose were added, extracted at 55-65°C for 2-4 hours, and filtered to prepare a loofah extract. to do;

(2) adding 80-120 g of burdock to 4.5-5.5 L of water, extracting it at 90-110° C. for 5-15 minutes, and filtering to prepare a burdock extract;

(3) immersing brown rice in the loofah extract prepared in step (1) for 50 to 70 minutes and then taking it out;

(4) drying the brown rice taken out in step (3) at 35 to 45° C. for 5 to 7 hours;

(5) immersing the dried brown rice of step (4) in the burdock extract prepared in step (2) for 50 to 70 minutes and then taking it out;

(6) drying the brown rice taken out in step (5) at 55 to 65° C. for 2 to 4 hours; and

(7) may include the step of compressing and expanding the dried brown rice of step (6) by putting it in a frying machine,

more specifically

(1) adding 100 g of loofah cucumber, 70 g of mung bean shells, and 30 g of spring primrose to 5 L of water, extracting at 60° C. for 3 hours, and filtering to prepare a loofah extract;

(2) adding 100 g of burdock root to 5 L of water, followed by extraction at 100° C. for 10 minutes, followed by filtration to prepare a burdock extract;

(3) immersing brown rice in the loofah extract prepared in step (1) for 60 minutes and then taking it out;

(4) drying the brown rice taken out in step (3) at 40° C. for 6 hours;

(5) immersing the dried brown rice of step (4) in the burdock extract prepared in step (2) for 60 minutes and then taking it out;

(6) drying the brown rice taken out in step (5) at 60° C. for 3 hours; and

(7) It may include the step of compressing and expanding the dried brown rice of the step (6) by putting it in a frying machine.

The present invention also provides a brown rice puff pastry snack prepared by the above method.

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples are only illustrative of the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Instant fried snack using brown rice

(1) 100 g of chopped loofah cucumbers, 70 g of mung bean skins, and 30 g of spring primrose were added to 5 L of purified water, followed by extraction at 60° C. for 3 hours, followed by filtration to prepare a loofah extract.

(2) 100 g of roasted burdock root was added to 5 L of purified water, extracted at 100° C. for 10 minutes, and filtered to prepare a burdock extract.

(3) Brown rice was immersed in the loofah extract prepared in step (1) at a ratio of 1:1 (v:w) at 20° C. for 60 minutes, and then taken out.

(4) The brown rice taken out in step (3) was dried at 40° C. for 6 hours.

(5) The dried brown rice of step (4) was immersed in the burdock extract prepared in step (2) at a ratio of 1:1 (w:v) at 20° C. for 60 minutes, and then taken out.

(6) The brown rice taken out in step (5) was dried at 60° C. for 3 hours.

(7) The dried brown rice of step (6) was compressed and expanded into a frying machine heated to 180°C.

Comparative Example 1. Instant fried snack using brown rice

Brown rice was compressed and expanded by putting it in a frying machine heated to 180°C.

Comparative Example 2. Instant fried snack using brown rice

(1) 100 g of chopped loofah cucumbers, 70 g of mung bean skins, and 30 g of spring primrose were added to 5 L of purified water, followed by extraction at 60° C. for 3 hours, followed by filtration to prepare a loofah extract.

(2) Brown rice was immersed in the loofah extract prepared in step (1) at a ratio of 1:1 (v:w) at 20° C. for 60 minutes, and then taken out.

(3) The brown rice taken out in step (2) was dried at 60° C. for 3 hours.

(4) The dried brown rice of step (3) was compressed and expanded into a frying machine heated to 180°C.

Comparative Example 3. Instant fried snack using brown rice

(1) 100 g of roasted burdock root was added to 5 L of purified water, extracted at 100° C. for 10 minutes, and filtered to prepare a burdock extract.

(2) Brown rice was immersed in the burdock extract prepared in step (1) at a ratio of 1:1 (v:w) at 20° C. for 60 minutes, and then taken out.

(3) The brown rice taken out in step (2) was dried at 60° C. for 3 hours.

(4) The dried brown rice of step (3) was compressed and expanded into a frying machine heated to 180°C.

Example 1. DPPH radical scavenging ability

To investigate the antioxidant activity, the antioxidant activity was measured by hydrogen electron donating ability. The sample was diluted with methanol (or DMSO) solvent, 900 μl of DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. After reacting this mixed sample in the dark for 30 minutes, absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance for the control was calculated by the following equation.

Antioxidant activity on DPPH radical scavenging activity (%) = (A-B)/A × 100

A: Absorbance of DPPH solution without sample added

B: Absorbance of reaction between DPPH and sample in the reaction solution

DPPH radical scavenging ability (%) of puff pastry snack sample DPPH radical scavenging ability (ppm) 1,250 2,500 5,000 10,000 Preparation Example 1 12.6±1.1 21.8±1.8 34.5±1.4 62.7±3.0 Comparative Example 1 5.5±0.8 12.4±1.5 22.0±1.2 41.3±2.3 Comparative Example 2 9.0±0.5 15.3±2.0 28.1±2.4 54.0±1.7 Comparative Example 3 7.8±0.9 13.7±1.0 26.3±2.6 49.8±1.4

The results of measuring the DPPH radical scavenging ability of the puff pastry snack prepared by the method of Preparation Example 1 and Comparative Example are shown in Table 1 above. As a result, as a result of measuring at a concentration of 10,000 ppm of each of the puff pastry snack extracts, the puff pastry snack prepared by the method of Preparation Example 1 showed the highest antioxidant activity at 70.6%, and the puff pastry snack of Comparative Example 1 showed the lowest.

Example 2. Sensory test

In the sensory test, 50 adult men and women were asked to eat the fried snacks of Preparation Example 1 and Comparative Examples, and the flavor, taste, texture, and overall preference were distinguished. 1 point: very bad, 2 points: bad, 3 points: average The evaluation was carried out using a 5-point symbolic scale indicating yes, 4 points: good, 5 points: very good.

Sensory test of puff pastry snack Snack type incense taste texture Comprehensive symbology Preparation Example 1 4.4 4.3 4.2 4.3 Comparative Example 1 3.7 3.5 3.8 3.6 Comparative Example 2 4.0 4.0 4.1 4.0 Comparative Example 3 3.9 3.7 4.0 3.8

As can be seen from Table 2, Preparation Example 1 was higher than Comparative Examples in all of the aroma, taste, texture, and overall preference, and Comparative Example 1 showed the lowest preference among the Comparative Examples.

Claims (5)

(1) To 4.5-5.5 L of water, 80-120 g of loofah cucumber, 65-75 g of mung bean shells, and 27-33 g of spring primrose were added, extracted at 55-65°C for 2-4 hours, and filtered to prepare a loofah extract. to do;
(2) adding 80-120 g of burdock to 4.5-5.5 L of water, extracting at 90-110° C. for 5-15 minutes, and filtering to prepare a burdock extract;
(3) immersing brown rice in the loofah extract prepared in step (1) for 50 to 70 minutes and then taking it out;
(4) drying the brown rice taken out in step (3) at 35 to 45° C. for 5 to 7 hours;
(5) immersing the dried brown rice of step (4) in the burdock extract prepared in step (2) for 50 to 70 minutes and then taking it out;
(6) drying the brown rice taken out in step (5) at 55 to 65° C. for 2 to 4 hours; and
(7) A method of manufacturing brown rice puff pastry snack, characterized in that it comprises the step of compressing and expanding the dried brown rice of step (6) into a puffing machine. delete delete delete The brown rice puff pastry snack prepared by the method of claim 1.