KR20000075359A - Development of rice cake with black rice and brown rice - Google Patents

Abstract

PURPOSE: A producing method of rice cracker using black rice having natural coloring matters, fragrance and abundant nutrients, and brown rice together is provided to serve a low calory diet food with high storage capacity. CONSTITUTION: The rice cracker including black rice is produced by mixing black rice and brown rice in a ratio of 1 to 1 and adding water to the mixed rice to contain 18% of water, stirring the mixed rice with a blender at 24rpm for 1hr and tempering at room temperature for 2hr, expanding the tempered rice at 260°C for 6sec and then cooling the molded product completely in the air before packing. The rice product having the low water content can be stored for a long time without adding any preservative.

Description

Development of rice cake with black rice and its manufacturing method {Development of rice cake with black rice and brown rice}

In modern society, research on black rice is active, with changes in dietary patterns and consumers' interest in health foods, and the functional and nutritional value of black rice is reported to the society. Studies on the development of food and their characteristics are still insufficient and research on them is needed. Therefore, the present invention is to establish a black rice rice cake and a method of manufacturing the same according to the present invention for achieving the above object, the main characteristics of the natural pigment of black rice (anthocyanine) by mixing black rice and brown rice in a certain ratio as a main raw material It fully utilizes the scent and its nutritional functionality, determines the water content added to black and brown rice, and improves the quality of rice confections by optimizing the temperature and time during expansion, which are important factors for the volume of rice confections.

The present invention is subdivided into the field of food processing technology, it is a technology for producing an expanded product using a rice cake manufacturing machine. Currently, in the domestic stage of manufacturing and distributing rice confectionery using puffed rice, but the processing technology is simple and monotonous reality, in the United States, it is relatively diverse, such as puffed products using corn starch or brown rice and pet food puffed products In most cases, a certain amount of water is added to a sample and the product is expanded to produce a product.

This research is the first in the world to manufacture rice confectionery using black rice, and the water content, expansion temperature and expansion time, which are the most important factors in the production of rice confectionery, are optimized in the production of black rice rice confectionery. By mixing the rice and brown rice in a certain ratio, it is possible not only to manufacture a product that is excellent in appearance and function, but also to develop a diet product that is excellent in nutrition and function.

1 is the composition ratio of black rice rice cake raw material

2 is a manufacturing process of black rice rice cake

3 shows the volume of black rice rice cakes by processing conditions.

4 is a sensory test of black rice rice cake

o Black Rice Rice Cracker Characteristics and Manufacturing Method

The present invention relates to the manufacture of rice confectionery using black rice, black rice having a natural pigment and aroma and rich nutritional functionality, but the rice confectionery forming ability is reduced only by mixing with brown rice in a certain ratio, and water is added thereto (16- 20%) is used to make rice confectionery using a rice confectionery manufacturing machine, which has a low moisture content and can be stored for a relatively long time without adding a preservative to the black rice rice confectionery, which is a low calorie, low calorie diet food, and a method of manufacturing the same. It is about. Although research on black rice is active, research on the development of processed foods and their characteristics is still insufficient and research on this is necessary. Rice cakes (rice cakes) are in the limelight as new snack products. Rice crackers are bulging products with low calories (35-40 kcal) because they are disc shaped and light (9-10 g per cake). The main ingredient is brown rice, and the auxiliary ingredient is sesame, millet and salt. Brown rice is ground with rice, peeled off, and remains of rice snow and whistle layers, and has higher nutritional value and more fiber than white rice. In particular, with the development of the natural food industry in the United States, consumers have become more interested in foods containing low calories and dietary fiber, and due to the marketing effects of food companies, rice confectionery is rapidly accepting many consumers as the main items of grocery stores. The characteristics of the black rice rice cake and the manufacturing method according to the present invention for achieving the above object are to fully utilize the natural pigment (anthocyanine) and aroma and its nutritional function of black rice by mixing black rice and brown rice in a certain ratio as main ingredients. ; Determine the moisture content added to the black and brown rice; The quality of rice confectionery is improved by optimizing the temperature and time during expansion, which are important factors for the volume of rice confectionery.

The ratio of black rice to brown rice according to the present invention was 0: 100, 25: 100, 50:50 and 75:25, respectively, and the amount of water added was 16-20%. The black rice confectionery is mixed with black rice and brown rice at a constant ratio, and then a fixed amount of water is added to the rice, and then the water is uniformly absorbed using a blender. This is left for 2 hours at room temperature, and then rice cakes are prepared using a rice cake making machine heated to a predetermined temperature. The raw material composition ratio for preparing black rice rice cake is shown in FIG. Process diagram of manufacturing black rice rice cake is shown in FIG. Hereinafter, the present invention will be described in detail through preferred embodiments. The present invention is largely composed of the rice cake manufacturing process and sensory test by mixing ratio of the black and brown rice, water content, swelling conditions, which will be described in detail below.

① Volume

The volume of black rice confectionery by processing conditions is shown in FIG. When only black rice was used, rice confectionery was not made well. Thus, brown rice was mixed with black rice to prepare rice confectionery. The volume decreased as the content of black rice increased and the volume increased as the water content increased. In addition, in the relationship between expansion temperature (250, 260 and 270 ° C) and time (5, 6, 7 seconds), the volume increases with increasing temperature and time, but the increase rate increases with lower expansion temperature. The increase in has decreased. The volume of black rice and brown rice mixed 1: 1 increased with increasing swelling temperature and time, and was the largest when the water content was 18%.

② sensory test

In order to investigate the subjective evaluation of quality through the sensory test of each manufactured rice cake, the sensory test was carried out by 10 trained sensory testers specifically for color, texture, aroma, taste, and overall acceptability. The data obtained by sensory evaluation were statistically processed using the statistical program (SAS). Sensory test results are shown in FIG. In other words, the mixing ratio of black rice and brown rice is 1: 1, the water content is 18%, the swelling condition is a temperature of 260 ℃, the time is carried out for 6 seconds can produce the best quality rice sweets.

Although studies on black rice have been active, such as functional and nutritional values of black rice have been reported to the society, research on the development of processed foods and their characteristics is still insufficient. The development of new processed foods, along with the nutritional and functional black rice excellence that has been reported, will promote the consumption of safe and beneficial black rice rice cakes for consumers and help maintain a healthy food culture. will be. In addition, farmers are expected to contribute to income growth by developing processed foods through relatively simple methods.

Claims (1)

Water is added to the mixed rice obtained by mixing black rice and brown rice in a constant proportion (1: 1) so that the water content is 18%, and the mixture is stirred at a speed of 24 rpm using a blender for 1 hour at room temperature. Temper for 2 hours. The expansion conditions of the rice confectionery making machine heated to a predetermined temperature are 260 ° C and the expansion time is 6 seconds, and the rice confectionery is immediately cooled in air before being discharged and packaged immediately after expansion and molding. Black rice rice cake and a manufacturing method thereof.