KR20110105488A - Microwavable puffing rice snack and manufacturing method thereof - Google Patents
Microwavable puffing rice snack and manufacturing method thereof Download PDFInfo
- Publication number
- KR20110105488A KR20110105488A KR1020100024645A KR20100024645A KR20110105488A KR 20110105488 A KR20110105488 A KR 20110105488A KR 1020100024645 A KR1020100024645 A KR 1020100024645A KR 20100024645 A KR20100024645 A KR 20100024645A KR 20110105488 A KR20110105488 A KR 20110105488A
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- South Korea
- Prior art keywords
- rice
- glutinous rice
- weight
- pop
- glutinous
- Prior art date
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a pop rice snack capable of microwave cooking and a method for manufacturing the same, and more specifically, a) mixing glutinous rice flour, non-glutinous rice flour, glutinous rice starch, sugar and aging retardant; b) steaming the mixture to prepare rice cakes; c) injecting the rice cake to a predetermined thickness; d) cutting and molding the injected rice cake; e) drying the cut-molded rice cake; And f) relates to a method for producing a pop rice snacks microwave oven cooking in the form of a semi-finished product (pellet) comprising the step of measuring and packing the dried rice cake.
Description
The present invention relates to a rice puff capable of microwave oven puffing and a method for manufacturing the same, and more particularly, to prepare a semi-finished product (pellet) having optimal moisture conditions by steaming and cutting the rice cake and drying it under specific conditions so as to make the water puffable. The present invention relates to a method of manufacturing a rice snack of a new concept that can be eaten by consumers.
Recently, thanks to the growing atmosphere of domestic rice consumption, the development and commercialization of favorite foods using rice has been increasing. However, all of the snacks are rice products in the form of finished products, or snacks such as Korean confectionary, rice rice, and tempura, all of which are easy to carry and store, such as popcorn, and have a long shelf life, which can be puffed by consumers. Is not yet.
Traditional Korean confectionery using rice and glutinous rice is impossible to commercialize it as a semi-finished product. Rice fried rice and fried tempura are products that are fried in high-temperature and high-pressure equipment, but tend to become soft and stiff, so that the chewing feeling is not crispy like snacks, and the frequency of eating is low due to the monotony of taste.
Non-rice-based rice snacks and semi-finished products have no cracks due to cracks over time, and glutinous rice has a high content of amylopectin due to its properties. It was not easy to supply semi-finished products due to cracks.
Microwave cooking popcorn is similar to the eating method of the product of the present invention, but is made using only corn varieties dedicated to popcorn, and after puffing texture also has no crispy, soft and damp texture, such as rice, fry fried, unique shell of corn There is a sense of foreign body in the mouth. In addition, microwave popcorn has a disadvantage in that the oil content is high, about 27-30%, high calories, and corn grains that are not puffed.
In Korea Patent Registration No. 10-0478829, the name pop rice was used to cope with popcorn, but it was a product that dried rice itself containing chaff (deep-leaved rice), fried it in a blower, and then removed the chaff. It is similar to brown rice fried rice. It is a finished product made by removing chaff after puffing and cannot be cooked directly by consumers like popcorn, and the texture is also soft and damp like rice, and lacks crispy like snacks.
Therefore, the present inventors studied to supplement the disadvantages of the conventional rice snacks, and to eat freshly made crispy rice snacks by popping consumers directly at home or outdoors like popcorn, high expansion glutinous rice and rice-derived starch and moderate aging. By using a retarder to deform starch tissues, inhibit the aging to prevent cracking, and set the manufacturing process and drying conditions that can be cut, such as home popcorn that has the optimal moisture conditions for microwave puffing Pop rice snacks for use could be prepared.
Accordingly, it is an object of the present invention to provide a pop rice snack that is easy to store at home and can be cooked in a microwave oven in the form of a semi-finished product (pellet) that can be eaten immediately.
It is also an object of the present invention to feel the inherent nutrition and light taste of rice in the form of a semi-finished product that does not contain oil, etc., and it is possible to cook the microwave in the form of a semi-product (pellet) to always have the feeling of freshly made crispy snacks. It is to provide a method for producing a pop rice snack.
The present invention provides a pop rice snack that is easy to store at home and can be cooked in a microwave oven in the form of a semi-finished product (pellet) that can be made directly into a microwave oven.
The invention also comprises the steps of a) mixing glutinous rice flour, non-glutinous rice flour, glutinous rice starch, sugar and aging retardant; b) steaming the mixture to prepare rice cakes; c) injecting the rice cake to a predetermined thickness; d) cutting and molding the injected rice cake; e) drying the cut-molded rice cake; And f) provides a method for producing a microwave cookable pop rice snack in the form of a semi-finished product (pellet) comprising the step of measuring and packaging the dried rice cake.
The product according to the present invention can be stored and stored for a long time, and can be eaten immediately by popping it in a microwave like a popcorn, and can always provide the feeling of freshly made crispy snacks and the unique nutrition and light taste of rice. In addition, various flavors can be added to the basic formulation in the manufacturing process to provide consumers with a variety of tastes beyond the monotonous taste of rice snacks, and it is about 10 times the size of a semi-prepared pellet before cooking microwaves. Its inflating properties allow consumers to have the pleasure of eating and eating freshly made snacks.
1 is a flow chart showing a manufacturing process to be processed in accordance with a preferred embodiment of the present invention.
Figure 2 is a model of the starch change that delays aging after the starch is swelled gelatinized by the addition of an aging retardant.
The present invention comprises the steps of: a) mixing glutinous rice flour, non-glutinous rice flour, glutinous rice starch, sugar and aging retardant; b) steaming the mixture to prepare rice cakes; c) injecting the rice cake to a predetermined thickness; d) cutting and molding the injected rice cake; e) drying the cut-molded rice cake; And f) to provide a method for producing a pop-rice snack capable of microwave cooking in the form of a pellet (pellet) comprising the step of measuring and packing the dried rice cake.
Hereinafter, the present invention will be described in detail with reference to FIG. 1.
The present invention is made of glutinous rice flour, non-glutinous rice flour, glutinous rice starch, sugar and aging retardant as the main raw materials, the glutinous rice flour, non-glutinous rice flour uses a specially milled rice powder, not a general dry grinding method. The special grinding processing method is a semi-wet airflow grinding method in which a rice is immersed and pulverized using an airflow mill after the first coarse mill. The processed rice flour has low starch damage and low heat generation in the grinding process. It is more preferred to use the processed rice flour, but is not limited thereto.
In the present invention, treha, manufactured by Hayasibara, Japan, was used as an aging retardant.
In the present invention, the blending ratio of the main raw material is glutinous rice powder 40 to 70% by weight, non-glutinous rice powder 0 to 30% by weight, glutinous rice starch 15 to 20% by weight, sugar 5 to 10% by weight, aging retardant 5 to 10% by weight It is composed.
In addition, by adding a variety of natural materials, such as cereals such as black rice, brown rice, or onions, sweet potatoes, shrimps to the main raw materials can be realized a variety of products and tastes of various colors, the glutinous rice flour, non-glutinous rice, glutinous rice starch, sugar and aging It is preferable to add 10 to 30 parts by weight of the retardant in total based on 100 parts by weight. The natural material is preferably in the form of a dry powder or powder.
Glutinous rice flour, non-glutinous rice flour, glutinous rice starch, sugar, the basic blending ratio of the aging retardant used as the main raw material plays an important role in the present invention. If the ratio of glutinous rice flour and non-glutinous rice flour is not appropriate, and the content of non-glutinous rice flour is higher than a certain content, it is not puffed in a microwave oven, and cracks are generated in the semi-finished product (pellet) when stored after drying. If only glutinous rice flour is used without using non-glutinous rice flour, the present invention can be implemented, but the manufacturing process becomes difficult, and excessive puffing during puffing in a microwave oven tends to stick to the mouth and teeth because the texture is too soft.
In addition, when the glutinous rice starch and sugar content is high, the process of forming and cutting is difficult, and when the sugar content is more than a predetermined content, browning occurs when heating and cooking in a microwave oven. If the aging retardant is not used, the puffing is uneven due to the characteristic of glutinous rice having a high content of amylopectin, and cracking occurs in the semi-finished product (pellet) when stored after drying.
In the step a), a constant water supply of 30 to 40% of the weight of the raw material weighed for each compounding ratio is added to the water, followed by mixing with a mixer for 5-10 minutes.
In step b), steaming is a step that affects the appearance and texture of the product after puffing. After the mixed raw material is put into a steam steamer, the steam is steamed for 7-20 minutes at a steam pressure of 0.1-0.4kgf to make a rice cake dough having a water content of 40-55%. If the steaming time is short, the workability in the manufacturing process is improved but the texture is less smooth. If the steaming time is too long, the moisture content of the rice cake becomes high, which makes it difficult to perform the molding cutting in the manufacturing process.
In step c), the steamed rice cake is cooled for a predetermined time and then put into a screw-mounted directing machine, and the steamed rice cake is injected into a predetermined thickness through an injection hole having a predetermined size. Due to the nature of glutinous rice with a high content of amylopectin, the phenomenon of sticking with the sagging of rice cakes is severe, and in this manufacturing step, rice flour or other powder raw materials are sprayed on both surfaces of rice cakes injected at a constant thickness to enable molding of the production of the present invention. .
In step d), the rice cake that is injected to the predetermined thickness is cut and molded at a constant divided weight of 0.7-2.0 g per piece, or uniformly cut to have a vertical length of 0.5-3 cm.
The step e) is to dry the cut-molded rice cake to a certain size, to prevent the cracks of the product and to perform drying under special conditions to have an optimum moisture content that can be puffed in the microwave oven Step.
In this step, in order to prevent cracking of the semi-finished product, it is slowly dried in a dryer or drying room which is dehumidified for 8-14 hours at 30-50 ° C. at low temperature conditions. If the product is dried at high temperature due to the characteristics of the product, cracks occur in the pellet after drying. Therefore, only slowly drying at a low temperature forms a uniform air layer inside the semi-finished product, which enables uniform puffing during microwave puffing.
In addition, the step is preferably dried to 12-16%, which is the optimum moisture content conditions that can be microwaved puffing. If the moisture content is less than 12%, cracks occur within one week when storing the semi-finished product (pellet). If the moisture content is more than 16%, there is a risk of microbial propagation. You will be in a state where you cannot save.
Thereafter, in step f), the well-dried semi-finished product is weighed according to a predetermined weight and packaged in an inner package of paper material that can be cooked in a microwave oven.
The present invention will be described in more detail with reference to the following examples. This embodiment shows a preferred embodiment of the present invention, but does not limit the present invention.
Example
Experimental Example One
Table 1 shows the results of measuring the cracking degree and the puffing rate of the prepared pop rice according to the ratio of glutinous rice flour and non-glutinous rice flour and the main ingredient.
As shown in the following examples, as the content of non-glutinous rice flour increases, cracking in the semi-finished product (pellet) after drying is increased. To an undesirable state.
In addition, the content of glutinous rice flour is high, and the content of glutinous rice flour is low, so there is a difference in the degree of puffing and texture after microwave puffing.The higher the content of glutinous rice flour, the higher the puffing rate, the softer the texture, but the mouth and teeth The degree of adhesion becomes severe, and as the content of non-glutinous rice flour increases, the texture becomes more crispy, but more cracking occurs in the semi-finished product.
Therefore, in the product according to the present invention, in order to implement various textures according to consumer preference, the pop rice product of the present invention is implemented according to various ratios of glutinous rice flour and non-glutinous rice flour in the blending ratio of Examples a) to c).
In the present embodiment, the puffing rate is measured after filling the empty pores using millet after filling the semi-finished product (pellet) before being puffed into a 1000 ml measuring cylinder, and then measuring the weight of the semi-finished product after filtering the millet and the semi-finished product. The millet was again put in a 1000 ml volume cylinder to measure the volume of the semi-finished product (pellet) itself, and the volume per weight of the semi-finished product was calculated. The volume of the finished product was measured by measuring in the same manner the finished product puffed in the microwave.
Claims (8)
The pop rice snack is characterized in that it comprises 40 to 70% by weight glutinous rice powder, 5 to 30% by weight non-glutinous rice flour, 15 to 20% by weight glutinous rice starch, 5 to 10% by weight sugar and 5 to 10% by weight aging retardant. Pop Rice Snack Composition.
Based on the total 100 parts by weight of the glutinous rice flour, non-glutinous rice flour, glutinous rice starch, sugar and aging retardant, one or more selected from the raw material group consisting of black rice, brown rice, onion, sweet potato and shrimp are further added to 10 to 30 parts by weight to various tastes. Poprice snack composition, characterized in that to produce.
The pop rice snack is a pop rice snack composition, characterized in that the microwave oven can be cooked in the form of a semi-finished product (pellet).
b) steaming the mixture to prepare rice cakes;
c) injecting the rice cake to a predetermined thickness;
d) cutting and molding the injected rice cake;
e) drying the cut-molded rice cake; And
f) measuring and packing the dried rice cake;
40 to 70% by weight of glutinous rice powder, 5 to 30% by weight of non-glutinous rice flour, 15 to 20% by weight of glutinous rice starch, 5 to 10% by weight of sugar, 5 to 10% by weight of aging retardant in step a) Method for producing a pop rice snack, characterized in that.
The method of producing a pop rice snack, characterized in that for preparing the rice cake in the state of the moisture content 40-55% in step b).
Method for producing a pop rice snack, characterized in that for drying in step e) to prevent cracking to an optimal moisture content of 12 to 16%.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100024645A KR20110105488A (en) | 2010-03-19 | 2010-03-19 | Microwavable puffing rice snack and manufacturing method thereof |
| PCT/KR2011/001837 WO2011115423A2 (en) | 2010-03-19 | 2011-03-16 | Microwavable puffing rice snack and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100024645A KR20110105488A (en) | 2010-03-19 | 2010-03-19 | Microwavable puffing rice snack and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20110105488A true KR20110105488A (en) | 2011-09-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100024645A KR20110105488A (en) | 2010-03-19 | 2010-03-19 | Microwavable puffing rice snack and manufacturing method thereof |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR20110105488A (en) |
| WO (1) | WO2011115423A2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101406345B1 (en) * | 2011-12-27 | 2014-06-13 | 씨제이제일제당 (주) | Baked glutinous korean rice snack and manufacturing method thereof |
| CN107684050A (en) * | 2017-09-06 | 2018-02-13 | 张永霞 | A kind of shrimp cracker expanded using twin-screw extruder |
| KR20230168733A (en) | 2022-06-08 | 2023-12-15 | 김철유 | Method of manufacturing dried rice cake for microwave oven and instant puffing rice cake using the same |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910017952A (en) * | 1990-04-21 | 1991-11-30 | 박영홍 | Popcorn composition for food and manufacturing method thereof |
| SG71659A1 (en) * | 1992-12-24 | 2000-04-18 | Goodman Fielder Ltd | Food compositions including resistant starch |
| US5443858A (en) * | 1993-11-18 | 1995-08-22 | Golden Valley Microwave Foods, Inc. | Composition for sweetening microwave popcorn; method and product |
| JP2847466B2 (en) * | 1993-12-29 | 1999-01-20 | 江崎グリコ株式会社 | Rice cracker dough for microwave oven, sealed package thereof, and baking method thereof |
| JP3409037B2 (en) * | 2000-04-20 | 2003-05-19 | 敏清 萩原 | Method for producing snacks |
| KR100478829B1 (en) * | 2002-12-17 | 2005-03-28 | 전라남도 | Pop-rice and a method for preparing the pop-rice with unhulled rice |
| KR100669977B1 (en) * | 2005-06-16 | 2007-01-19 | 주식회사농심 | Non-fried hangua snack and method for preparing it |
| JP4695464B2 (en) * | 2005-09-02 | 2011-06-08 | 武 大竹 | Method for producing instant coffee |
| KR100987519B1 (en) * | 2008-01-10 | 2010-10-13 | 씨제이제일제당 (주) | A popcorn composition for the cooking with microwave range |
-
2010
- 2010-03-19 KR KR1020100024645A patent/KR20110105488A/en not_active Application Discontinuation
-
2011
- 2011-03-16 WO PCT/KR2011/001837 patent/WO2011115423A2/en active Application Filing
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101406345B1 (en) * | 2011-12-27 | 2014-06-13 | 씨제이제일제당 (주) | Baked glutinous korean rice snack and manufacturing method thereof |
| CN107684050A (en) * | 2017-09-06 | 2018-02-13 | 张永霞 | A kind of shrimp cracker expanded using twin-screw extruder |
| KR20230168733A (en) | 2022-06-08 | 2023-12-15 | 김철유 | Method of manufacturing dried rice cake for microwave oven and instant puffing rice cake using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2011115423A2 (en) | 2011-09-22 |
| WO2011115423A3 (en) | 2012-03-29 |
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