KR20110062495A - Granulated powder for thin rice gruel and preparation method thereof - Google Patents

Abstract

PURPOSE: Granulated powder for thin rice gruel, and a producing method thereof are provided to produce the powder by fluid bed granulating and drying mixed powder including extruded rice and mixed fat powder. CONSTITUTION: Granulated powder for thin rice gruel contains 60~80wt% of extruded rice and 20~40wt% of mixed fat powder. The mixed fat powder is obtained by encapsulating a fat mixture selected from the group consisting of medium chain fat, rice bran oil, sesame seed oil, perilla oil, soybean oil, corn oil, rapeseed oil, safflower oil, palm oil, olive oil, sunflower oil, and wheat embryo oil with whey protein. The granulated powder additionally contains more than two components selected from the group consisting of brown rice powder, black soybean powder, black sesame powder, broccoli powder, whole egg powder, and other ingredients.

Description

Granulated powder for thin rice gruel and preparation method thereof

The present invention not only can produce nutritious instant rice flour, but also can improve the rehydration ability compared to the non-granulated powder, granulated powder for rice fine, including extruded rice and oil and fat mixed powder and its manufacturing method It is about.

Recently, as domestic rice consumption continues to decline, interest in revitalizing our rice has soared, creating new rice demand and developing rice products through various rice consumption plans. However, since rice processing is not applied to various fields, it is necessary to improve its utilization through improvement of processing technology and development of new products.

Recently, researches to increase the consumption of rice through the expansion of rice products replacing the flour have been actively conducted, and instant rice processed products considering nutrition, health, and convenience are ways to increase the consumption of rice. Is being considered.

The patient's diet is a diet that is fed in stages according to the degree to which the patient recovers from the disease and his digestive ability. Among them, the formula is the food that provides the first nutrients to patients after surgery, patients with weak digestive function, and patients who have difficulty in swallowing solid foods after surgery, and should be supplied with three major nutrients and essential nutrients.

Most domestic and international patient foods use milk protein, such as whey protein, as their main source of energy. In Korea, however, the provision of a patient diet with rice as the main source of energy is more desirable for Koreans whose rice is staple, and for patients who need even nutrition by providing a balanced supply of other nutrients. Patient food can be prepared. In addition, the patient's formula is to produce a product with balanced calorie supply, fast digestion and absorption characteristics, which depends on the selection of raw materials, the mixing ratio and the processing method.

In order to use rice for patient food, it must be available as luxurious rice flour, and fat source oils used to make powdered patient food are difficult to apply because they are liquid and easy to deteriorate the product due to fatty acid plaque during storage. there is a problem. In addition, one of the disadvantages of the food ingredients in the form of powder is that when the particle size is very small, the surface area is increased, resulting in strong cohesion and caking phenomenon between the particles. For example, when the particle size is 20 ~ 30 ㎛ or less, the particles may be entangled by the van der waals attraction force and the mutual reaction force. This caking particles are difficult to penetrate the water during rehydration, so they are not dispersed in the water and are present as lumps, which is a major factor in the deterioration of product quality.

In order to solve the problems of the prior art, the present inventors manufactured the extruded rice powder through the extrusion molding process to replace the patient's meal with the extruded rice, encapsulated the oil through spray drying, and the present invention by granulating to improve the rehydration capacity Was completed.

Accordingly, it is an object of the present invention to provide a granulated powder for rice fine rice with improved rehydration ability and a preparation method thereof.

In order to achieve the above object, the present invention provides granulated powder for rice fine rice, characterized in that it comprises 60 to 80% by weight of the extruded rice obtained through extrusion molding and 20 to 40% by weight of the oil-mixed powder encapsulated through spray drying. do.

The oil-mixed powder may include any one or two selected from the group consisting of medium chain chain fat, rice bran oil, sesame oil, perilla oil, soybean oil, corn oil, rapeseed oil, safflower oil, palm oil, olive oil, sunflower oil and wheat germ oil. Preferably, it may include heavy chain fat, rice bran oil and sesame oil, and may use the whey protein as a coating material to encapsulate the oil-mixed powder.

In addition, the granule powder for rice brewing of the present invention is in the group consisting of brown rice flour, black bean powder, black sesame powder, broccoli powder, whole egg powder, onion powder, carrot powder, shiitake mushroom powder, mushroom mushroom powder, xylitol and salt It may include any one or more than two selected.

In addition, the granulated powder for rice wine of the present invention is 30 to 60% by weight extruded rice, 5 to 20% by weight brown rice powder, 1 to 10% by weight black bean powder, 1 to 10% by weight heavy chain fat, 1 to 10% by weight rice bran oil , 5 to 20 wt% whey protein and 10 to 20 wt% xylitol.

Preferably, the granulated powder is 40 to 55% by weight extruded rice, 5 to 15% by weight brown rice flour, 2 to 8% by weight black bean powder, 0.5 to 1% by weight black sesame powder, 0.5 to 1% by weight broccoli powder, 2-5 wt% of whole egg powder, 0.5-1 wt% of onion powder, 0.5-1 wt% of carrot powder, 0.2-0.5 wt% of shiitake mushroom powder, 0.2-0.5 wt% of mushroom mushroom powder, 2-3 wt% of medium chain fat It may include 1.5 to 2.5 wt% of rice bran oil, 0.1 to 0.5 wt% of sesame oil, 8 to 15 wt% of whey protein, 10 to 15 wt% of xylitol, and 2 to 2.5 wt% of salt.

In addition, the present invention is an extruded rice manufacturing step of grinding the extruded rice extruded using extrusion molding; Oil-mixing powder manufacturing step of encapsulating the oil-fat mixture by spray drying; And a granulating step of granulating the mixed powder obtained by mixing the extruded rice and the oil mixed powder through fluid bed granulation drying.

The extruded rice manufacturing step may grind the extruded rice under the conditions of the raw material feed amount of 18 to 30 kg / h and the crushing wire speed of 80 to 100 m / s, the oil-mixed powder manufacturing step is dissolved to dissolve whey protein in water step; Adding an oil or fat to the whey protein solution; A dispersion step of dispersing the solution to prepare an oil-in-water emulsion; And a spray drying step of spray drying the oil-in-water emulsion.

Hereinafter, the present invention will be described in more detail.

In order to use the rice in the patient formula, it is preferable to use the powdered rice by extruding and luxury, wherein the extrusion process has the advantage of being able to manufacture continuously and low cost. In addition, because of the high temperature and short time process, starch can be gelatinized even with a small amount of moisture. The functionality and extinguishing properties of the extruded fine powder can be used to enhance the added value of the product.

The extruded rice used in the present invention is 18 to 30 kg / h and grinding wire speed 80 to 100 m / after extruding the rice having a constant moisture at a high temperature of 110 to 130 ℃ and pressure of 3.62 to 6.98 Mpa It can be prepared by grinding under the conditions of s, and sorting extruded rice flour of 35 mesh or less.

At this time, if the extrusion molding outside the temperature and pressure range does not completely occur gelatinization may cause a problem that the rehydration capacity is lowered, when the grinding is out of the grinding conditions may cause a problem that the yield and water solubility falls.

On the other hand, the patient's formula is prepared in a form that can be drinkable by burning in hot water powdered for distribution, storage, and convenience along with the liquid flow. While most of the raw materials are powders in the production of patient forms in patient forms, fat-sourced fats and oils are liquid and therefore difficult to apply and the product is easily deteriorated due to fatty plaques during storage. In particular, most of the fat source uses medium chain triglycerides (MCT), vegetable oils, etc., which are quickly digested and absorbed, and the oils are emulsified to impart storage stability to these oils, followed by spray-drying the emulsion to be powdered. can do. The fat or oil powder encapsulated through spray drying may be easy to process the raw materials and increase the shelf life of the final product.

Whey protein isolate (WPI), which has good emulsification properties and can be used as a protein source, can be used as a preferred coating material for the preparation of O / W emulsions to be used for encapsulation of fats and oils. At this time, the whey protein may be used in an amount of 65 to 90 parts by weight based on 1 part by weight of oil, and if the whey protein is used in an excessive or small amount out of the above range, the O / W emulsion may not be completely mixed and the layers may be separated. Can be.

In addition, the emulsion may be spray-dried under the conditions of the inlet temperature of 170 to 185 ℃, the outlet temperature of 75 to 85 ℃ can be prepared an encapsulated fat powder.

In addition, the powder may be granulated using a fluidized bed granulator to prevent strong cohesion and caking, which are disadvantages of the food ingredients in powder form. When granulation, the moisture adsorbs the moisture by the added moisture, forming a moisture layer in the pores between the particles. When moisture is vaporized through the drying process, an air layer is formed in the place where the moisture was present, ultimately facilitating the resorption of porosity and moisture. It becomes a structure. Such powders may facilitate moisture adsorption during subsequent hydrolysis, thereby improving rehydration ability.

More specifically, the mixed powder mixed with the extruded rice and the oil-mixed powder is placed in a fluidized bed granule dryer, and the inlet temperature 70 to 90 ℃, spray time 2 to 5 seconds, drying time 40 to 50 seconds, total granulation time 40 to 100 minutes Granulation can be carried out under the conditions of.

Of course, when mixing the extruded rice and oil-mixed powder in the group consisting of brown rice powder, black bean powder, black sesame powder, broccoli powder, whole egg powder, onion powder, carrot powder, shiitake powder, mushroom mushroom powder, xylitol and salt It may be any one or two or more selected, it is natural that other materials than the above may be added if it can provide a balanced nutrition.

The ingredients included in the granulated powder for rice bran of the present invention can be classified and controlled into carbohydrates, proteins, and fat sources according to three major nutrient contents. Extruded rice and brown rice flour were used as carbohydrate sources. Brown rice is rich in nutrients and functions to lower blood cholesterol.

Whey protein among whey protein, black soybean powder and whole egg powder used as protein source is a product with more than 90% concentration of protein. In addition to emulsification, it has excellent protein source as well as antioxidant effect. In addition, the supply of quality protein is most important for patients, protein from legumes rather than meat can help prevent cancer.

As a fat source, MCT, rice bran oil, sesame oil, etc. may be used, and unlike conventional long chain triglycerides (LCT), MCT does not require pancreatic lipase or bile acid. Therefore, it is used as a fat source in most patient foods because of the short time to reach the liver, which enables fast digestion and absorption. Rice bran oil, which is high in tocotrienol, interferes with cholesterol synthesis and lowers LDL levels in the blood. Sesame oil can be added for antioxidant and flavor improvement. Finally, a small amount of onion powder, carrot powder, broccoli powder, black sesame powder, and mushroom powder can be added to improve taste and nutrition.

In addition, xylitol and salt may be used to control taste of taste, and xylitol is a representative sugar alcohol due to low calories and low GI (Glycemic Index).

Patient foods vary in composition and content depending on the purpose and should generally contain three major nutrients. In particular, the protein supply should be slightly higher than the regular diet. The ratio of energy titration according to the Korean nutrient intake standard is 7-20: 15-25: 55-70 based on adults over 20 years old (Korea Nutrition Society, 2005), and the present invention The furnace energy ratio is designed to be properly configured.

In the rice flour granule powder according to the present invention, the fat content and the protein content were 0.9 and 1.9% higher than the non-granulated powder, respectively, while the carbohydrate content was relatively 3.2% lower. The protein composition of the granular powder was 71.1 to 118.5 g, which was higher than the recommended daily protein intake of 45 to 55 g, which is a common feature of the general patient diet.

In addition, in the case of dispersibility showing the sedimentation rate of the powder particles, the granulated powder (93.7%) was higher than the non-granulated mixed powder (77.0%), and the time required for rehydration was not granulated (122.3 seconds). It was faster than the mixed powder (305.3 seconds), and these results indicate that the granulation process can improve the powder's rehydration ability.

Using rice granule powder according to the present invention, it is possible to develop instant rice processing products considering nutrition, health, and convenience to manufacture instant rice taste with enhanced nutrition by replacing existing milk protein-oriented patient food with extruded rice. Not only can this be done, but the rehydrating ability can be improved compared to the non-granulated powder.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.

Example 1 Preparation of Extruded Rice

Rice used in the experiment was purchased from Hwachon Nongsan (Sura Rice, 2008) and stored at room temperature. Extrusion process can give a sufficient sterilization effect because the process is performed at high temperature and high pressure even without special washing. Therefore, rice of 27% of moisture condition was supplied through the inlet of the extruder.

The equipment used is a co-rotating intermeshing type twin-screw extruder (STS-25HS, Hankook EM Ltd., Gyeonggi-do, Korea) and has a barrel with a total of eight sections. The ratio of L / D was 32: 1 and the diameter of the screw was 32 mm. The die used was a circular type having a diameter of 4 mm, L / D 7. The production conditions were operated at a barrel temperature of 120 ° C., a water content of 27%, and an axis rotation speed of 300 rpm.

The produced extrudate was pulverized under the conditions of 18 ~ 30 kg / h raw material feed rate and 80 ~ 100 m / s grinding speed by using an airflow ultra fine grinding machine (HKP-05, Korea Energy Technology, Seoul, Korea). Only the extruded rice powder below the mesh was selected and used while refrigerated.

Example 2 Preparation of Emulsion and Spray Drying

Mixing the fat and oil materials with the rest of the powder at the same time results in entanglement and separation of the oil and water layers during rehydration, and fats and fats can easily dissipate during storage, causing rancidity. Therefore, the encapsulation process was performed in order to improve the quality control and miscibility of fats and oils.

To this end, encapsulation was carried out using whey protein isolate (WPI) as a coating material, which prevented the rancidity of fat and suppressed the off-flavor.

Specific encapsulation process is as follows. In other words, add 70 g of WPI to 900 mL of distilled water and stir for 30 minutes at 400 rpm until completely dissolved using a stirrer (overhead stirrer, MS3040, Mtops, Gyeonggi-do, Korea), and then add MCT: rice bran oil to sesame oil. 30 g of the fats and oils mixed at this 50: 45: 5 (weight%) were added. This was followed by dispersion for 20 minutes at 750 W using an ultrasonic crusher (VCX750, Sonics & Materials Inc., Newtown, CT, USA).

The prepared oil-in-water (O / W) emulsion was spray-dried (SD-1000, EYELA, Tokyo, Japan) using an inlet temperature of 180 ° C, an outlet temperature of 80 ° C, and an atomizer air pressure of 20 kPa. Spray drying was carried out at 50-55 mL / min. The prepared powder was named as a fat-mixed powder.

<Example 3> Raw material mixed recipe crystal and mixed powder preparation

57 g extruded rice prepared in Example 1, brown rice powder 10 g, black bean powder 5 g, black sesame powder 1 g, broccoli powder 1 g, whole egg powder 3 g, onion powder 1 g, carrot powder 1 g, shiitake mushroom 0.5 g of powder, 0.5 g of mushroom mushroom powder, and 15 g of the oil-mixed powder prepared in Example 2 were put together in a blender and mixed for 5 minutes and mixed for a total of 15 minutes by resting for 2 minutes. The mixed powder thus prepared was used while refrigerated at 4 ℃.

Example 4 Granulation Using a Fluidized Bed Granulator

In order to improve the rehydration ability of the mixed powder it was further granulated using the mixed powder prepared in Example 3. The granulation process was carried out at 200 ° C. in a fluid bed spray granulator (DK-FGP, DooKoo machine, Seoul, Korea) at an inlet temperature of 80 ° C., spray time 3 seconds, and drying time 50 seconds. Zero was granulated for 50 minutes using only hot water at 60 ° C.

Among the granulated powder, those which were 40 mesh or less were selected and refrigerated at 4 ° C. It was hardly observed in the granule powder thus obtained when visually confirmed.

Experimental Example 1 Analysis of General Components and Calorie Ratio

1) General Ingredient Analysis

The moisture content of the granule powder prepared in Example was analyzed by direct heating method at 105 ° C atmospheric pressure drying, crude fat content by Soxhlet method, crude protein content by Kjeldahl method, and crude ash content by 550 ° C (AOAC, 1995). All results are expressed as the mean value of three repeated experiments. Based on this, the total carbohydrate content was calculated as the remainder except ash, crude protein, crude fat, and water content.

As a result, as shown in Table 1, the carbohydrate of the granulated powder and the mixed powder was the most contained 68.4%, 71.6%, respectively, the water content of 2.9 ± 0.2% and 2.8 ± 0.2%, crude protein 17.2 ± 0.3%, respectively And 15.2 ± 0.3%, crude ash contained 3.2 ± 0.1% and 3.0 ± 0.0%, and crude fat contained 8.3 ± 0.5% and 7.4 ± 0.2%, respectively.

The mixing ratio of the two samples is the same, but the reason for this difference in the general ingredients is considered to be due to the difference in granulation process. In the fluidized bed granulation process, the water content increased by about 0.2% due to the use of water as a binder, and the water layer formed during granulation provides a protective role for lipids, thereby suppressing the rancidity of lipids. Thus, the sample after the granulation increased the fat content by about 0.9% and the protein content by about 1.9% than before the granulation. The 3.2% reduction in carbohydrates was not a decrease in carbohydrates, but rather a decrease in fat and protein.

sample moisture (%) Crude Protein (%) Crude fat (%) View% (%) carbohydrate (%) Granule powder 2.90 ± 0.17 17.17 ± 0.27 8.31 ± 0.50 3.22 ± 0.08 68.40 Mixed Powder (Non-Granule) 2.75 ± 0.17 15.24 ± 0.32 7.43 ± 0.21 3.03 ± 0.04 71.55

2) Calorie Ratio Analysis

Calorie ratio of the sample through the general component analysis is shown in Table 2 below. That is, the calorie ratio of the granular powder was 16.5: 17.9: 65.6, and the calorie ratio of the blended powder was 14.7: 16.2: 69.1.

sample protein Fat carbohydrate Granule powder 16.47 17.93 65.60 Mixed Powder (Non-Granule) 14.72 16.15 69.13

The results were in line with the energy-adjusted ratio according to the Korean nutrient intake standard surveyed for adults over 20 years old, that is, protein: fat: carbohydrate 7 ~ 20: 15 ~ 25: 55 ~ 70. Protein deficiency often occurs in hospitalized patients, or in patients with cancer, AIDS, tuberculosis, malabsorption, kidney and liver disease, and loss of appetite. This is because in addition to maintaining nitrogen balance in the body, additional proteins are required due to factors such as accumulation of body proteins. For this reason, the patient's diet should be higher than the normal diet.

Estimates of energy needs for men and women of 30 years of age require an average of 1800 to 3000 kcal / day. Since the granule powder prepared in the present invention is supplied with 417.1 kcal / g of calories per 100 g, the protein supply amount is 71.1 to 118.5 g / day based on assuming that 431.6 to 719.3 g is supplied per day (45 to 55 g / day). Higher than).

The calorie ratio was calculated by multiplying the ratio of protein, fat and carbohydrate by the Atwater coefficient, that is, protein 4 kcal / g, fat 9 kcal / g, and carbohydrate 4 kcal / g, respectively, in terms of 100% of the three major nutrients.

Experimental Example 2 Rehydration Analysis

1) Dispersibility Measurement

To measure the dispersibility through turbidity, 0.1 g of the sample was added to 50 mL of a solution of phosphate buffered saline (D-PBS D5652, Sigma-Aldrich, Steinheim, Germany) at pH 7.4, stirred at 500 rpm for 10 minutes, and then 3 mL. The turbidity was measured at 650 nm in a cuvette and spectrophotometer (DU 730, Beckman Coulter Inc., Fullerton, CA, USA). Turbidity was measured every 10 minutes for a total of 10 minutes.

Dispersibility measurement for rehydration analysis was used by modifying the method of A / S Niro Atomizer (1978). That is, 30 mL of distilled water was added to a 50 mL beaker, and about 2 g of the sample was slowly added thereto while stirring at 500 rpm with a magnetic stirrer (MS-MP4, DAIHAN Scientific, Co., Ltd., Seoul, Korea). After 30 seconds from the beginning of the sample, all were filtered through 25 mesh sieve and placed in a pre-weighed aluminum dish. The aluminum dish containing the sample was put in a drying oven and dried at 105 ° C. for 4 hours, and then weighed. The dispersibility was calculated as follows.

Where a = sample amount (g), b = water content of the sample, c = amount of solids after drying the dispersion passed through the sieve (g)

Figure 1 shows the stability of the mixed powder and granule powder dispersed in water according to the time, the powder having a good dispersibility is uniformly dispersed in water to maintain the state without precipitation or floating for a long time, so the change in turbidity with time little. On the contrary, the powder having poor dispersibility is sedimented or suspended over time, resulting in layer separation, resulting in a low turbidity of the sample. Both the mixed powder and granulated powder resulted in a decrease in turbidity over time. This means that the powder gradually sinks over time. Instant rice taste is the main cause of the precipitation over time, since more than 45% of the alpha powdered through the extrusion is added. This result is a common feature in viscous foods such as rice-based tastes and soups. In addition, added ingredients such as black soybeans, black sesame seeds also affect the dispersibility.

As shown in FIG. 1, the dispersion degree of the granulated powder and the mixed powder showed almost similar characteristics without a big difference. It can be concluded that the granulation process does not improve the degree of dispersion.

2) Rehydration Measurement

However, the rehydration properties of the powder cannot be explained by only one property of dispersibility, and are related to wettability, sinkability, solubility, and the like. These characteristics can be analyzed in various ways such as water absorption index (WAI), water solubility (WS), and swelling power (SP), but in this experiment, powder particles do not clump together in water. In order to check how well it solved, I tried a new method because it did not fit with existing experiments. That is, the degree of loosening of the mixed powder and the granular powder in water was compared and confirmed.

That is, Omobuwajo et al. As a method for comparative analysis of the rehydration ability through the time taken to rehydrate the sample. The method of (2000) was modified. That is, 30 mL of distilled water was added to a 100 mL beaker and about 2 g of the sample was slowly added thereto while stirring at 500 rpm with a magnetic stirrer (MS-MP4, Daihan Scientific, Co., Ltd., Seoul, Korea). The time from the first sample entry was measured and the time until the sample completely dissolved was recorded. All results are expressed as the mean value of three repeated experiments.

When visually observed, the mixed powder was much more agglomerated than the granulated powder, and when passed through a 25 mesh sieve, a large amount was filtered out. On the other hand, most of the granular powder was passed through the sieve. The numerical results show that the rehydration characteristics of the two samples are shown in Table 3. The dispersibility of the granular powder was 93.7 ± 0.1%, which was about 16.7% higher than that of the mixed powder 77.0 ± 5.0%. As a result of analyzing the rehydration time, it took 122.3 ± 28.1 seconds when the granule powder was dissolved in water, which was about 183 seconds faster than 305.3 ± 4.2 seconds of mixed powder.

sample Dispersibility (%) Rehydration time (s) Granule powder 93.7 ± 0.1 122.3 ± 28.1 Mixed Powder (Non-Granule) 77.0 ± 5.0 305.3 ± 4.2

Based on these results, it was shown that the granulation of the powder affects the rehydration performance.

Figure 1 shows the stability over time of the mixed powder and granule powder dispersed in water.

Claims (8)

60 to 80% by weight of the extruded rice obtained through extrusion molding and granulated powder for rice wine, characterized in that it comprises 20 to 40% by weight of the oil-mixed powder encapsulated through spray drying. The method of claim 1, wherein the oil- and oil-mixed powder comprises any one or two selected from the group consisting of medium chain fat, rice bran oil, sesame oil, perilla oil, soybean oil, corn oil, rapeseed oil, safflower oil, palm oil, olive oil, sunflower oil and wheat germ oil. Granulated powder for rice wine encapsulated in whey protein. The method according to claim 1 or 2, further selected from the group consisting of brown rice powder, black bean powder, black sesame powder, broccoli powder, whole egg powder, onion powder, carrot powder, shiitake powder, mushroom mushroom powder, xylitol and salt Granulated powder for rice fine containing one or two or more. The method of claim 3, wherein the granulated powder is 30 to 60% by weight extruded rice, 5 to 20% by weight brown rice powder, 1 to 10% by weight black bean powder, 1 to 10% by weight of heavy chain fat, 1 to 10% by weight of rice bran oil, Granulated powder for rice wine comprising 5 to 20% by weight of whey protein and 10 to 20% by weight of xylitol. The method of claim 3, wherein the granulated powder is 40 to 55% by weight extruded rice, 5 to 15% by weight brown rice flour, 2 to 8% by weight black bean powder, 0.5 to 1% by weight black sesame powder, 0.5 to 1% by weight broccoli powder , 2 to 5% by weight of whole egg powder, 0.5 to 1% by weight of onion powder, 0.5 to 1% by weight of carrot powder, 0.2 to 0.5% by weight of shiitake mushroom powder, 0.2 to 0.5% by weight mushroom mushroom powder, 2 to 3 weight of medium chain fat Granule powder for rice wine comprising%, rice bran oil 1.5 to 2.5%, sesame oil 0.1 to 0.5%, whey protein 8 to 15%, xylitol 10 to 15% and salt 2 to 2.5% by weight. Extruded rice manufacturing step of grinding the extruded rice extruded by using extrusion molding; Oil-mixing powder manufacturing step of encapsulating the oil-fat mixture by spray drying; And Granulation step of granulating the mixed powder mixed with the extruded rice and the oil-mixed powder through fluid bed granulation drying Method for producing a granulated powder for rice taste, characterized in that comprises a. The method of claim 6, wherein the step of producing the extruded rice is a method for producing a granulated powder for rice fine rice milling the extruded rice under the conditions of the feed amount of 18 to 30 kg / h and the grinding speed of 80 to 100 m / s. The method according to claim 6, wherein the oil-mixing powder manufacturing step dissolution step of dissolving whey protein in water; Adding an oil or fat to the whey protein solution; A dispersion step of dispersing the solution to prepare an oil-in-water emulsion; And a spray drying step of spray drying the oil-in-water emulsion.

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