KR102457842B1 - High Protein Rice Snack and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to rice crackers and a method for manufacturing the same and, more specifically, to rice crackers that contain a high amount of protein and can be used as convenience food or meal replacement, and a method for manufacturing the same. The method for manufacturing rice crackers, according to the present invention, comprises the steps of: (a) washing and drying rice to adjust moisture content; (b) granulating high protein materials and then drying the high protein materials to adjust moisture content; (c) mixing the moisture-adjusted rice and the moisture-adjusted high-protein material granules and puffing the mixture at high temperature and pressure; (d) cooling puffed rice crackers; (e) applying oil to the surface of the cooled rice crackers; and (f) applying seasoning to the surface of the rice crackers. The rice crackers according to the present invention are not only enriched with protein other than nutritional components of rice but also have increased flavor, and thus can be used as convenience food or meal replacement.

Description

Rice cracker and its manufacturing method {High Protein Rice Snack and Manufacturing Method Thereof}

The present invention relates to rice crackers and a method for manufacturing the same, and more particularly, to rice crackers with a high content of protein and seasoning added as a convenience food or meal replacement, and a method for preparing the same.

Rice is a major food crop that has been cultivated as a staple food for people in Asian cultures for a long time, including Korea. It has a nutritionally good taste and is easy to eat because of its high water content. In addition, it plays an important role as a protein source as well as carbohydrate, and contains twice as much lysine, an essential amino acid, than corn and wheat flour. In addition, rice is rich in B vitamins including folic acid, vitamin E, and magnesium. Accordingly, recently, rice crackers, rice bread, etc. have been developed and sold as a substitute for wheat flour.

Unlike flour confectionery, rice confectionery is made by alpha-making rice cake powder by steam treatment, etc. However, when rice crackers are manufactured by frying, the possibility that trans fats contained in oil-treated processed foods may affect cardiovascular diseases and cause diseases such as diabetes, cancer, and allergies is suggested. However, due to the rancidity of the fat during the distribution process, the rate of occurrence of off-flavor is high, and the texture is harder than that of ordinary wheat flour, so rice crackers are being ignored by general consumers.

Accordingly, in recent years, a method of manufacturing rice crackers using a puffing device has been used in order to produce rice crackers having a light texture and better texture without being subjected to oil-water treatment. In general, the method of puffing rice is an extrusion method in which the input rice flour is mixed with starch, etc. and cooked by applying a separate heat and discharged to the outside in an extrusion method to be puffed, and the inside and outside by heating the rice at high temperature and high pressure and rapidly removing the pressure. A thermal pressure method is used to puff rice by a pressure difference.

Meanwhile, efforts have been made to develop rice crackers to which other ingredients are added in order to improve taste, aroma, color, and nutritional components. Korean Patent No. 1258574 discloses a method for producing a rice cracker containing purple sweet potato nutrition and anthocyanin, while inhibiting crumb generation when ingesting rice crackers, and Korean Patent Publication No. 2019-0066828 Disclosed is a functional rice cracker comprising at least one functional material selected from the group consisting of (a) rice and (b) perilla leaves, shiitake mushrooms and maesaengi.

In the case of rice crackers puffed with rice, puffing is performed by the frictional heat of the material, and the swelling characteristics vary depending on the moisture content, viscosity, material shape, etc. of the material. In particular, when manufacturing rice crackers by adding natural vegetable raw materials, it is important to adjust the moisture and viscosity of the plant raw materials to an appropriate range because there is a big difference. When a vegetable raw material is dried and powdered and added as a material, there is a problem in that the material is lost and the color expression is not uniform. However, the above patents did not disclose the matter.

Accordingly, as a result of the present inventors' efforts to solve the above problems, after puffing by adjusting the moisture content of rice and high-protein material granules to a specific range, oil is applied to the surface of the prepared rice cracker, and seasoning is added to the oil. , confirmed that it is possible to manufacture rice crackers with increased nutrients and flavor, and completed the present invention.

It is an object of the present invention to provide a method for preparing rice crackers that can be used as a convenience food or meal replacement.

Another object of the present invention is to provide a rice cracker that can be used as a convenient meal or meal replacement.

In order to achieve the above object, (a) washing and drying the rice to adjust the moisture content; (b) granulating the high-protein material and then drying to adjust the moisture content; (c) mixing rice with controlled moisture content and granules of high-protein material with controlled moisture content, and puffing at high temperature and pressure; (d) cooling the puffed rice crackers; (e) applying oil to the surface of the cooled rice crackers; And (f) provides a method for producing rice crackers comprising the step of applying seasoning to the surface of the rice crackers.

In the present invention, the rice is characterized in that it further comprises the step of imparting salty taste by immersing the washed rice in salt water after drying.

In the present invention, the drying is characterized in that it is performed for 60 to 120 minutes at 70 to 80 ℃.

In the present invention, the high protein material is characterized in that at least one selected from the group consisting of soy protein isolate, whey protein concentrate, whey protein isolate, and whey protein hydrolyzate.

In the present invention, the moisture content of the rice is 10 to 20% by weight, and the moisture content of the high-protein material granules is 10 to 20% by weight.

In the present invention, after granulating the high-protein material, the step of controlling the moisture content by drying comprises the steps of (a) mixing 30 to 40 parts by weight of brown rice flour with respect to 100 parts by weight of the high-protein material; (b) adding water at 80 to 100° C. to the mixture and kneading the mixture; Putting the kneaded mixture into a kneader and kneading it 3 to 4 times; Putting the kneaded mixture into a granulator to prepare high-protein material granules; and drying the high-protein material granules to a moisture content of 10 to 20%.

In the present invention, the high protein material granules have a diameter of 2 to 8 mm.

In the present invention, the high-protein material granules are characterized in that 30 to 40 parts by weight based on 100 parts by weight of rice.

In the present invention, the puffing is performed under conditions of 100 to 150° C. and 20 to 40 kg/cm 2 in the case of the screw method, and 190 to 250° C. and 80 to 90 kg/cm 2 in the case of the general puffing method of a circular shape. do.

The present invention also provides (a) rice; (b) high protein ingredients; And (c) provides a rice cracker comprising a seasoning.

In the present invention, the high protein material is characterized in that 30 to 40 parts by weight based on 100 parts by weight of rice.

In the present invention, the high-protein material is characterized in that it is mixed with brown rice flour and granulated.

Since the rice cracker according to the present invention is not only reinforced with protein other than the nutritional components of rice, but also has increased flavor, it can be usefully used as a convenience food or meal replacement.

1 is a graph showing the moisture absorption rate according to the time of immersing brown rice in salt water.
Figure 2 is a photograph showing a method of manufacturing the high-protein material granules of the present invention.
3 is a photograph of rice crackers prepared according to the present invention.

In the present invention, after adjusting the moisture content of the granules of rice and high-protein material to a specific range and puffing, oil is applied to the surface of the prepared rice crackers, and when seasoning is added to the oil, rice crackers with increased nutrients and flavor are produced I wanted to make sure I could do it.

In the present invention, after controlling the moisture of rice and high-protein material granules, mixing them in a specific ratio and puffing to prepare rice crackers, vegetable oil was applied to the surface of the rice crackers, and then various seasonings were applied. As a result, it was confirmed that rice crackers with increased flavor could be prepared without loss of granules of high protein material.

Accordingly, the present invention in one aspect, (a) washing and drying the rice to adjust the moisture content; (b) granulating the high-protein material and then drying to adjust the moisture content; (c) mixing rice with controlled moisture content and granules of high-protein material with controlled moisture content, and puffing at high temperature and pressure; (d) cooling the puffed rice crackers; (e) applying oil to the surface of the cooled rice crackers; And (f) relates to a method for producing rice crackers comprising the step of applying seasoning to the surface of the rice crackers.

In the present invention, the rice is preferably washed to remove impurities.

In this case, the rice may use at least one selected from the group consisting of white rice, black rice and brown rice, but it is preferable to use brown rice.

In the present invention, after drying the washed rice, the step of immersing in salt water to impart a salty taste may be additionally performed.

If salt is sprinkled at the end after making rice crackers, it may have a partially salty taste, but it is preferable because brown rice absorbs moisture while absorbing salt through the process of immersing the rice in brine to impart a salty taste evenly.

At this time, the step of immersing the rice in brine is preferably performed for 2 to 3 hours. If the time to soak the rice in brine is less than 2 hours, the salt in the brine is not sufficiently absorbed and the salty taste of the rice crackers may be less. is crushed like powder. In addition, when it exceeds 3 hours, it is not preferable because the water absorption rate is not significantly increased because the rice is sufficiently moistened to some extent as shown in FIG. 1 .

The concentration of the brine is preferably 1 to 2 parts by weight of salt based on 100 parts by weight of rice in terms of saltiness and sodium.

In the present invention, the moisture content of the rice is preferably adjusted to 10 to 20% by weight because it is related to the surface bursting or burning during puffing, in terms of good puffing and excellent texture.

The step of controlling the moisture content of the rice can be adjusted using a conventional dryer, but it is more preferable to use hot air drying (cross-wind drying) in terms of cost and time.

At this time, the drying is preferably performed at 70 to 80 ℃ for 60 to 120 minutes. If the temperature and time is less than 60 minutes at 70°C, the surface bursts due to poor puffing due to high moisture content, and a lot of air bubbles are formed in the rice cake itself, causing the rice cake to become empty. If it exceeds 120 minutes at 80 ℃, the rice cracker does not have an appropriate amount of moisture, so it has a burnt taste.

In the present invention, the high protein material is for reinforcing protein in rice crackers, and soy protein isolate, whey protein concentrate, whey protein isolate, whey hydrolyzate protein, etc. may be used.

In order to add the high-protein material to the rice crackers, the high-protein material must be granulated. The granulation method is as follows.

First, the high-protein material is powdered, and this is mixed with brown rice flour. Since the dough itself does not come together with high-protein ingredients, it is preferable to mix brown rice flour and add it to make the dough well. It is important to add brown rice flour instead of other ingredients to make the dough better because adding ingredients other than brown rice flour can harm the brown rice taste of brown rice crackers.

At this time, the mixing ratio of the high-protein material and the brown rice powder is preferably 30 to 40 parts by weight of the brown rice flour with respect to 100 parts by weight of the high-protein material in terms of the best granule formation. If the brown rice flour is less than 30 parts by weight based on 100 parts by weight of the high protein material, there is a problem that the dough is not easily agglomerated due to the high protein content, and when it exceeds 40 parts by weight, puffing is not possible when manufacturing rice cakes. have. And in terms of protein snacks, if the amount of high-protein ingredients decreases and the amount of brown rice flour increases, the protein content is lowered, so 30 parts by weight should not be exceeded.

An example of manufacturing the high-protein material granules is as follows.

First, the high-protein material powder and brown rice flour are mixed, and then water at 80 to 100° C. is added and kneaded, then put into a kneader and kneaded 3 to 4 times. When kneading with hot water at 80 to 100° C. is more preferable than when kneading with cold water is added, the tissues are more densely entangled and the cohesion and stickiness of the dough are generated.

At this time, it is preferable to use 250 to 300 parts by weight of water based on 100 parts by weight of the mixed powder of the high protein material powder and brown rice flour. If the water is less than 250 parts by weight based on 100 parts by weight of the mixed powder of the high protein material powder and brown rice flour, the dough is not easily agglomerated due to insufficient moisture. Not only does it stick to the powder, but when it comes out of the granulator, the dough gets stuck between the nozzles and the nozzle is clogged, so the granules do not enter.

High-protein material granules are prepared by putting the kneaded mixture into a granulator and adjusting the diameter of the high-protein material granules to be 2 to 8 mm.

It is preferable to control the moisture content of the high-protein material granules by drying the high-protein material granules finally coming out through the granulator using a hot air drying (cross-wind drying) method so that the water content is 10 to 20% by weight.

Salt, sweetener, etc. may be added during the kneading, and in this case, the salinity and sugar content of the rice cracker can be easily adjusted with the prepared granules.

If the diameter of the high-protein material granules is less than 2 mm or exceeds 8 mm, there is a problem in that a constant quality cannot be maintained due to separation after mixing.

In the present invention, the reason for preparing granules instead of protein powder as described above is that when the protein powder is mixed with rice to prepare rice crackers, the protein powder is not evenly mixed with rice, making it difficult to produce rice crackers of a certain quality. .

In the present invention, since the moisture content of the granules of high protein material is related to the surface bursting or burning during puffing, it is preferable to adjust it to 10 to 20% by weight in terms of good puffing and excellent texture.

At this time. Controlling the moisture content by drying the high-protein material granules is performed through drying, and drying is preferably performed at 70 to 80° C. for 60 to 120 minutes. If the temperature and time is less than 60 minutes at 70° C., the moisture content is high, so puffing is not perfect, and the rice cracker is empty due to many bubbles, and it becomes a moist texture rather than a crispy texture. And the adhesion to it was very high. When it exceeds 120 minutes at 80°C, it is not preferable because the rice cracker has a burnt taste and the texture is crushed in the degree of crispiness.

When the moisture content of the controlled rice and the granules of the high protein material with the controlled moisture content are prepared as described above, they are mixed and puffed at high temperature and pressure to prepare rice crackers.

In this case, the high protein material granules are preferably included in an amount of 30 to 40 parts by weight based on 100 parts by weight of rice. When the amount of the granules is less than 30 parts by weight, the effect of adding protein is insignificant, and when it exceeds 40 parts by weight, there is a problem that puffed rice crackers are not manufactured.

Puffing can use a known method used in the manufacture of puffing rice crackers. Specifically, the puffing method is a method of puffing by frictional heat of the supplied material according to screw rotation, or put the material in an airtight container under pressure and close the lid. Although there is a method of puffing the supplied material by opening the pressure to drop rapidly, for example, a method of puffing by the frictional heat of the supplied material according to the rotation of the screw may be used. If you use the puffing method by the frictional heat of the supplied material according to the screw rotation, you do not need to pre-process (pulverize) the rice, so material preparation is relatively easy, the product can be continuously produced, and the shape can be easily diversified by replacing the nozzle. And since it is easy to miniaturize the product (serial, etc.), it is preferable to use it for various purposes.

Puffing is preferably performed at 100-150°C and 20-40 kg/cm 2 conditions for the screw method, and 190-250° C. and 80-90 kg/cm 2 conditions for the circular-shaped general puffing method. If the temperature is lower than the above range, the moisture in the puffed rice cracker may not be sufficiently removed and the product may be altered, and the product may be altered due to bacterial propagation because bacteria are alive. Problems may arise.

It is preferable that puffed rice crackers be rapidly cooled to prevent off-flavor.

In the present invention, to add various flavors, seasoning is added. Prior to that, oil is applied to the surface of the cooled rice crackers.

The oil is a vegetable oil, and may be exemplified by olive oil or the like.

Finally, by applying seasoning to the oil-coated rice crackers, rice crackers can be prepared.

In another aspect, the present invention, (a) rice; (b) high protein ingredients; And (c) relates to a rice cracker comprising a seasoning.

In the present invention, the rice may use at least one selected from the group consisting of white rice, black rice and brown rice, but it is preferable to use brown rice.

In the present invention, the high protein material is for reinforcing protein in rice crackers, and soy protein isolate, whey protein concentrate, whey protein isolate, whey hydrolyzate protein, etc. may be used.

At this time, the high protein material is preferably included in 30 to 40 parts by weight based on 100 parts by weight of rice. When the amount of the high-protein material is less than 30 parts by weight, the effect of adding protein is insignificant, and when it exceeds 40 parts by weight, there is a problem that puffed rice crackers are not manufactured.

In the present invention, the rice crackers are preferably 0.5 to 1 cm in diameter and 1 to 7 cm in length.

In the present invention, the high-protein material is preferably mixed with brown rice flour and granulated in terms of good dough. Since the dough itself does not come together with high-protein ingredients alone, mix brown rice flour to make the dough better. It is important to add brown rice flour instead of other ingredients to make the dough better because adding ingredients other than brown rice flour can harm the brown rice taste of brown rice crackers.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for explaining the present invention in more detail, and it is for those of ordinary skill in the art to which the present invention pertains that the scope of the present invention is not limited by these examples according to the gist of the present invention. it will be self-evident

<Example 1> Washing and drying brown rice to adjust moisture content

1-1. Step to give salty taste by immersing brown rice in salt water after washing

First, the brown rice was washed to remove impurities. After drying 10 kg of washed brown rice, it was immersed in 1.5% brine so that the brown rice absorbs moisture while absorbing salt to impart salty taste evenly. At this time, brown rice was immersed in brine for each hour (0, 1, 2, 3, 4, 5, 6 hours) to determine the change in water absorption rate according to the time the brown rice was soaked in brine, and the results are shown in Table 1 below. shown as

salt water soaking time Moisture absorption rate (%) 0 0 One 12.4 2 19.6 3 21.7 4 23.4 5 24.3 6 25.1

As a result, as can be seen in Table 1 and FIG. 1, when the time for immersing brown rice in brine was carried out for 2 to 3 hours, it was confirmed that moisture was rapidly absorbed, and at 2 hours, the most rapidly absorbed moisture and confirmed that there is.

1-2. Controlling moisture content by drying brown rice

The moisture content of brown rice was controlled by drying the pre-treated brown rice by immersing it in the brine obtained in Example 1-1 for 2 hours using a hot air drying (cross-wind drying) method. Since the moisture content of rice is related to the surface bursting or burning during puffing, it is important to adjust the moisture content to an appropriate moisture content. 40 parts by weight of isolate soybean protein (Gwangil), a high protein material, is mixed with 100 parts by weight of brown rice whose moisture content is controlled by controlling drying temperature and time, and then puffing by frictional heat of the supplied material according to screw rotation. Thus, puffing was performed at 100° C. and 20 kg/cm 2 conditions. The results are shown in Table 2 below.

drying temperature hour Brown rice moisture content (%) 60℃ One 19.1 60℃ 2 18.5 60℃ 3 18.0 70℃ One 17.6 70℃ 2 16.2 70℃ 3 12.4 80℃ One 17.0 80℃ 2 15.7 80℃ 3 11.1 90℃ One 11.7 90℃ 2 9.5 90℃ 3 7.3

As a result, as can be seen in Table 2 above, when the brown rice is dried at 70 to 80 ° C. for 60 to 120 minutes, the moisture content of the brown rice is adjusted to 10 to 20 wt %, so it can be confirmed that puffing is done properly without burnt taste. there was.

<Example 2> After granulating the high-protein material, drying to adjust the moisture content;

2-1. Step of granulating the high-protein material

Soybean protein isolated (Kwangil), a high-protein material, was powdered, and then mixed with brown rice flour (Duriduri) as shown in Table 3 below. In Example 1, 40 parts by weight of high-protein material granules having the composition shown in Table 3 below were mixed with 100 parts by weight of brown rice whose moisture content was controlled by drying brown rice at 70° C. for 60 minutes, and then 40 parts by weight of the supplied material according to screw rotation. Puffing was performed at 100° C. and 20 kg/cm 2 conditions using a method of puffing by friction heat.

100 parts by weight of high protein material
Brown rice flour parts by weight Formation of high-protein material granules 10 granulation X 20 granulation X 30 Granulation O, puffing O 40 Granulation O, puffing O 50 Granulation O, puffing X when making rice crackers 60 Granulation O, puffing X when making rice crackers 70 Granulation O, puffing X when making rice crackers 80 Granulation O, puffing X when making rice crackers

As can be seen in Table 3, when 30 to 40 parts by weight of brown rice flour was mixed with 100 parts by weight of isolate soy protein, which is a high protein material, it was confirmed that granulation was formed well and puffing was excellent.

According to the above results, as shown in FIG. 2 , the isolate soy protein, which is a high protein material, was powdered, and then mixed with 40 parts by weight of brown rice flour relative to 100 parts by weight of soy protein isolate. Add lukewarm water at about 100° C. to the mixture and knead it, then put it in a kneader and knead it 3 times. The kneaded mixture was put into a granulator, and high-protein material granules were prepared by setting the machine speed 6 and the nozzle pumping speed 5.

2-2. Controlling moisture content by drying high-protein material granules

The moisture content of the high-protein material granules was adjusted by spreading the high-protein material granules obtained in Example 2-1 and then drying them using a hot air drying (cross-wind drying) method. Since the moisture content of the granules of high protein material is related to the surface bursting or burning during puffing, it is important to adjust the moisture content to an appropriate moisture content. With respect to 100 parts by weight of brown rice whose moisture content was controlled by drying brown rice at 70° C. for 60 minutes in Example 1, 40 parts by weight of granules of high protein material whose moisture content was controlled by controlling the drying temperature and time were mixed in 40 parts by weight, and then Puffing was performed at 100° C. and 20 kg/cm 2 conditions using a method of puffing by friction heat of the supplied material. The results are shown in Table 4 below.

drying temperature hour High protein material granule moisture content (%) 60℃ One 23.1 60℃ 2 22.0 60℃ 3 21.3 70℃ One 18.7 70℃ 2 14.0 70℃ 3 9.7 80℃ One 16.2 80℃ 2 13.5 80℃ 3 9.9 90℃ One 8.7 90℃ 2 5.2 90℃ 3 3.8

As a result, as can be seen in Table 4, when the granules of high protein material are dried at 70 to 80 ° C. for 60 to 120 minutes, the moisture content of the high protein material granules is adjusted to 10 to 20% by weight, so that puffing is properly performed without burnt taste. was able to confirm that

<Example 3> Preparation of rice crackers in which brown rice and high-protein material granules are mixed

3-1. Mixing ratio of brown rice with controlled moisture content and granules of high protein material with controlled moisture content

Brown rice with controlled moisture content and granules of high protein material with controlled moisture content were mixed. In order to check the sensory test of rice crackers according to the mixing ratio of brown rice with controlled moisture content and granules of high protein material with controlled moisture content, high-protein granules were mixed with 100 parts by weight of rice in various amounts and then mixed according to screw rotation. Using the method of puffing by the frictional heat of the supplied material, puffing was performed at 100° C. and 20 kg/cm 2 conditions to prepare rice crackers, and sensory tests were performed. The sensory test was conducted as a quantitative descriptive test, and the test was conducted on 7 panelists in their 20s and 30s and 7 panelists in their 40s and 50s. The sensory test evaluation criteria are shown in Table 5 below, and the results are shown in Table 6 below.

sensory test evaluation score very bad -2 bad -One is average 0 good night One very good 2

100 parts by weight of rice
Part by weight of high-protein material granules colour taste
(sweet taste) taste
(salty) texture
(Crunchy) adherence
(to the extent that it sticks to it) overall sign 20 10 9 9 -5 -12 11 30 11 10 9 8 2 40 40 11 10 8 9 5 43 50 10 10 5 6 -8 23 60 9 11 5 -One -8 16 70 9 11 4 -One -10 13 80 Rice crackers cannot be made because puffing does not work 90 Rice crackers cannot be made because puffing does not work

As a result, as can be seen in Table 6, it was confirmed that the overall palatability was excellent by mixing 30 to 40 parts by weight of high-protein material granules with respect to 100 parts by weight of rice to prepare rice crackers. When mixing less than 30 parts by weight of high-protein material granules with respect to 100 parts by weight of rice, the content of high-protein material granules is low and the protein content is lowered. Not only did it not do it, but the overall acceptance rate was low. In addition, when the high-protein material granules are mixed in excess of 40 parts by weight with respect to 100 parts by weight of rice, not only the overall preference is low, but also it is not preferable because the puffing cannot be performed and thus rice crackers cannot be manufactured.

As a result, it was confirmed that the puffing was good, the protein was sufficiently contained, and the overall palatability was excellent by mixing 30 to 40 parts by weight of the granules of the high protein material with respect to 100 parts by weight of rice.

3-2. puffing temperature conditions

As described above, it was attempted to manufacture rice crackers by selecting a blending ratio with excellent overall palatability through a sensory test of rice crackers according to the blending ratio of brown rice with controlled moisture content and granules of high-protein material with controlled moisture content. After mixing 40 parts by weight of granules of high protein material with controlled moisture content with respect to 100 parts by weight of brown rice with controlled moisture content, puffing is performed at 20 kg/cm 2 conditions using a method of puffing by frictional heat of the supplied material according to screw rotation. did. The puffed rice crackers were already rapidly cooled on a cooling conveyor to prevent off-flavor, and olive oil was applied to the surface of the cooled rice crackers. After the oil was applied, seasoning was applied to the surface of the rice crackers in order to add various flavors to prepare the final rice crackers.

At this time, in order to check the products of the rice crackers according to the puffing temperature conditions, the puffing temperature conditions were variously adjusted to prepare rice crackers, and the results are shown in Table 7 below.

Puffing temperature condition (℃) Rice cracker evaluation 80 Puffing X, removes enough moisture from rice crackers X 90 Puffing X, removes enough moisture from rice crackers X 100 Puffing O, excellent rice crackers 110 Puffing O, excellent rice crackers 120 Puffing O, excellent rice crackers 130 Puffing O, excellent rice crackers 140 Puffing O, excellent rice crackers 150 Puffing O, excellent rice crackers 160 Puffing O, rice crackers 170 Puffing O, rice crackers 180 Puffing O, rice crackers

As a result, as can be seen in Table 7, it was confirmed that the rice crackers were excellent when the puffing temperature condition was 100 to 150°C. When the puffing temperature condition was less than 100 ° C, it was confirmed that the moisture of the rice crackers was not sufficiently removed. This was confirmed to be undesirable because the product may be deteriorated and the product may be deteriorated due to bacterial propagation due to the survival of bacteria. In addition, when the puffing temperature condition exceeds 150 ℃, there was a problem that puffed rice crackers burn.

As a result, the puffing temperature conditions of 100 to 150 ℃ conditions to prepare rice crackers was the best in terms of quality. For reference, FIG. 3 is a photograph of rice crackers prepared by puffing at a puffing temperature condition of 130°C.

As a specific part of the present invention has been described in detail above, for those of ordinary skill in the art, it is clear that this specific description is only a preferred embodiment, and the scope of the present invention is not limited thereby. will be. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

Claims (12)

(a) washing the rice and immersing it in brine for 2 to 3 hours, then drying it to adjust the moisture content;
(b) granulating the high-protein material and then drying to adjust the moisture content;
(c) mixing 30 to 40 parts by weight of high-protein material granules with controlled moisture content with respect to 100 parts by weight of rice whose moisture content is controlled, and puffing at high temperature and high pressure;
(d) cooling the puffed rice crackers;
(e) applying oil to the surface of the cooled rice crackers; and
(f) comprising the step of applying seasoning to the surface of the rice cracker,
After granulating the high-protein material, the step of drying and controlling the moisture content includes (a) mixing 30 to 40 parts by weight of brown rice flour with respect to 100 parts by weight of the high-protein material; (B) adding 250 to 300 parts by weight of water at 80 to 100° C. with respect to 100 parts by weight of the mixture and kneading the mixture; (C) putting the kneaded mixture into a kneader and kneading it 3 to 4 times; (D) putting the kneaded mixture into a granulator to prepare high-protein material granules; and (E) drying the high-protein material granules so that the moisture content is 10 to 20%,
The puffing is 100 to 150 ℃, 20 to 40 kg / ㎠ in the case of the screw method, and 190 to 250 ℃, 80 to 90 kg / ㎠ in the case of a circular general puffing method. Way.


delete The method of claim 1, wherein the drying of steps (a) and (b) is performed at 70 to 80° C. for 60 to 120 minutes.
The method according to claim 1, wherein the high protein material is at least one selected from the group consisting of soy protein isolate, whey protein concentrate, whey protein isolate, and whey hydrolyzate protein.
The method of claim 1, wherein the moisture content of the rice is 10 to 20% by weight, and the moisture content of the high-protein material granules is 10 to 20% by weight.


delete The method according to claim 1, wherein the high-protein granules have a diameter of 2 to 8 mm.


delete delete delete delete delete

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