KR20190048002A - Manufacturing method for rice snack comprising strawberry ingredients - Google Patents

Abstract

The present invention relates to a method of making rice snacks comprising a strawberry component, which may have a crispy texture and a unique flavor due to a combination of the flavor inherent to rice and the flavors due to minor ingredients. The method comprises: a popped rice preparation step of heating rice at high temperature under high pressure for a fixed time and expanding the same to form popped rice as raw ingredients; a minor ingredient preparation step of preparing the minor ingredients including 8-12 parts by weight of an additional material with respect to100 parts by weight of a molding material, wherein the molding material includes 40-60 parts by weight of sugar and 40-60 parts by weight of corn syrup with respect to 100 parts by weight of agar, and the additional material includes 20-30 parts by weight of dried strawberry powder with respect to 100 parts by weight of agar; an ingredient mixing step of mixing 45-55 parts by weight of the minor ingredients with respect to 100 parts by weight of the main ingredient; a snack molding step of molding the mixed ingredients into rice snacks, each having a cylindrical shape; and a packaging step of performing packaging by using a plurality of the rice snacks as one packaging unit.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of manufacturing rice cookies containing a strawberry ingredient,

The present invention relates to a method for producing rice confectionery comprising a strawberry component, and more particularly to a method for producing rice confectionery comprising a strawberry ingredient for producing rice confectionery which provides crispy texture and various flavors upon addition of new ingredients .

Generally rice flour means rice bran made by heating rice with high pressure and expanding it.

The rice paddy is mainly made of rice, and it is a product that can feel the original flavor of the expanded rice. It is widely used as a snack street because it is cheap and light in texture.

However, the conventional rice flour has a very limited taste, so a new type of rice flour added with various ingredients has been suggested.

For example, in Published Patent Application No. 2015-0060542 (A), a mixture of rice flour and sweet potato powder is mixed while adding water to prepare a kneaded product; (B) adding the kneaded product to an extrusion molding machine, and then extruding the kneaded product so as not to expand the kneaded product to produce a pellet; Drying said pellet (C); (D) sealing the dried pellets; (E) cutting the pellet after the step (D); And a step (F) of expanding the cut pellets. The method for manufacturing sweet potato rice added with sweet potato is disclosed.

The patent is based on rice flour, which is different from that of rice flour, which is generally designed and expanded in terms of texture.

In addition, Japanese Patent Application Laid-Open Publication No. 2015-0081127 discloses a method for producing a dyestuff comprising the steps of preparing a raw material, washing the raw material to remove impurities remaining on the surface of the raw material, and adding at least one of a plum concentrate, stevioside, , Drying the mixture prepared in the mixing step at 25 to 30 DEG C for 15 to 20 hours, processing the mixture in a fillet machine at a temperature of 180 to 200 DEG C, And 1 to 6 parts by weight of the plum concentrate, 0 to 0.5 parts by weight of the stevioside, 1 to 5 parts by weight of the plum concentrate, And 1 to 3 parts by weight of the natural pigment. The method for manufacturing rice confection using the plum is disclosed in Japanese Patent Application Laid-Open (Kokai)

The patent is produced by mixing raw materials such as rice and a variety of raw materials, and then expanding the raw materials. The raw materials, however, are exposed to high temperatures such as raw materials to reduce the flavor inherent to the raw materials.

A variety of rice confectionery manufacturing methods have been proposed in which various other ingredients are added to provide a flavor other than the original flavor.

Particularly, in the case of preliminary mixing with rice and a raw material to expand it under pressure, or when rice flour is prepared by mixing rice with flour and mixing with a sub ingredient, there is a disadvantage that it is somewhat lacking in feeling the unique flavor and texture of rice have.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to overcome the disadvantages of the prior art as described above, and provides a method for manufacturing rice confectionery including a strawberry ingredient that can obtain a unique flavor by combining crispy texture, flavor of rice itself, The purpose of that is to do.

In order to accomplish the above object, the present invention provides a method for manufacturing rice cakes comprising a strawberry component, comprising the steps of: heating a rice under high temperature and high pressure for a certain period of time; Wherein the forming material comprises 40 to 60 parts by weight of sugar and 40 to 60 parts by weight of starch syrup based on 100 parts by weight of agar, A raw material preparation step comprising 20 to 30 parts by weight of dry strawberry powder per 100 parts by weight of agar; Mixing 45 parts by weight to 55 parts by weight of the material for 100 parts by weight of the raw material; A confectionery molding step of forming a rice cake with a cylindrical shape using the mixed material; And a packaging step of packaging the plurality of rice cookies as one packaging unit.

Preferably, the rice is introduced into a heater having a pressure of 9 kgf / cm 2 to 11 kgf / cm 2 at a temperature of 310 ° C. to 330 ° C., and then expanded 300 seconds to 340 seconds after the rice is introduced.

Preferably, the unit rice cake is cut in a diameter of 33 mm to 35 mm and a length of 115 to 125 mm in the confection forming step.

More preferably, in the packaging step, eight cylindrical rice cookies are packed in a bundle.

Preferably, the dry strawberry powder comprises: a washing step of screening strawberries for which scratches or scratches have not occurred, removing the non-treated portions, and then washing with running water; A cutting step of cutting the washed strawberry to an appropriate size; Immersing the cut strawberry in a glucose solution having a concentration of 10 to 20% for 1 to 1.5 hours; A drying step in which the water content of the strawberry is dried to 10% or less after removing the immersion liquid; And a pulverizing step of pulverizing the particles so that the average size of the particles is in the range of 0.4 mm to 1 mm.

The method for manufacturing rice confectionery comprising a strawberry component according to the present invention comprises the steps of preparing rice bran as a raw material by expanding it under high temperature and high pressure to have a crunchy texture and then preparing a binder having various viscosities by mixing various materials, A binder having various flavors is coated on the surface of the expanded rice so that the flavor of the binder is added together with the crispy texture of the rice itself to provide a unique flavor .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for explaining a method of manufacturing a rice cookie containing a strawberry ingredient according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the method for manufacturing rice confectionery according to the present invention is characterized in that the rice cookie producing step S1, the preparing step S2, the material mixing step S3, the confectionery forming step S4, And packaging step S5.

Each step will be described below.

In step (S1)

Organic rice is preferably used as the step of producing rice bran at a high temperature and high pressure for a certain period of time after the raw rice, which is a raw material, is prepared and opened.

Put clean rice into the heater. The heater is formed in a cylindrical shape including a retractable cover, and is internally heated by a separate heating device, and is configured as a rotary type. Of course, rice is put in after opening the cover, and after the closing, the cover is closed so that the inside of the rice is heated in rotation in a sealed state.

At this time, the heater is maintained at a pressure of 9 kgf / cm 2 to 11 kgf / cm 2 at a temperature of 310 ° C. to 330 ° C., and the cover is opened after 300 seconds to 340 seconds after the charging to produce a tumbler.

On the other hand, when rice is added, water is supplemented if necessary. The amount of water is about 200cc per 3kg of rice, but the amount of the water is appropriately adjusted in consideration of the degree of water content of rice and seasonal influences.

In the case of producing the tup bar in the above range, the shape of the rice is maintained, the tup bar of an appropriate size is produced, and the crisp texture is provided.

That is, since the shape inherent in rice is maintained under the above-described process conditions, when the temperature is outside the above range, the shape of the rice is destroyed, or the small size tsubo is produced, so that a crispy texture can not be provided as a whole.

(S2)

The tup bar produced through the tup bar manufacturing step (S1) is a single piece of rice. Therefore, a material for forming the tumbler to a certain size and providing a unique taste is required, and the material is prepared through the preparation of the material (S2).

First, the material includes a molding material and an additive material, and the molding material is composed of agar, sugar, and starch syrup as a constituent for molding the mulberry.

The composition of the molding material includes 40 to 60 parts by weight of sugar and 40 to 60 parts by weight of starch syrup based on 100 parts by weight of agar.

Although the agar does not have a strong flavor, it has an important role in bonding of the tumbler and the tackiness, and it is preferable to use a product sold on the market and having a water content of 10% by weight or less.

Particularly, when the moisture content is more than 10% by weight, it is disadvantageous from the viewpoint of adhesiveness, which lowers the moldability of the rice cakes.

Therefore, when considering the ordinary water content, products containing 5 wt% to 10 wt% of water are more preferable.

The sugar is for the implementation of sweetness and is preferably 40 to 60 parts by weight per 100 parts by weight of agar.

When the sugar is less than 40 parts by weight, the flavor of the sweet taste is weak, which is inadequate. When the sugar is more than 60 parts by weight, the sweetness is strong and there is a fear of separation from the agar, which is inappropriate.

The above-mentioned starch syrup is preferably used in an amount of 40 parts by weight to 60 parts by weight for the purpose of realizing moldability and sweet taste.

At this time, when the starch syrup is less than 40 parts by weight, the moldability and sweetness are insufficient. When the starch syrup is more than 60 parts by weight, the starch syrup is inadequate from the texture of the molded poultry, and a strong sweet taste is developed.

On the other hand, the additive material is for flavor and nutrition of sweets, and comprises agar and dried strawberry powder, and comprises 20 to 30 parts by weight of dried strawberry powder per 100 parts by weight of agar.

The agar is a constituent for formability when the additive is mixed with the molding material, and is selected to be the same as the agar used in the molding material.

The dry strawberry powder is prepared by drying the strawberry and then processing it into a powder form, preferably 20 to 30 parts by weight per 100 parts by weight of the agar.

When the strawberry powder is less than 20 parts by weight, the strawberry flavor is insufficient, which is inappropriate. When the strawberry powder is more than 30 parts by weight, the dry strawberry powder is distributed over the entire surface, which is disadvantageous in color, .

On the other hand, the dry strawberry powder may be those sold on the market, and may be manufactured through the following manufacturing process if necessary.

First, a strawberry that has not been scratched or scratched is selected, and then a washing step is performed in which the invisible portion is removed and then washed with flowing water.

Thereafter, the cleaved strawberries are subjected to a cutting step of cutting to an appropriate size, wherein the strawberries are not limited in cutting size but can be sliced to a thickness of 1 mm to 3 mm, or cut into a plurality of pieces in a radial fashion.

After the cutting step, an immersion step of immersing the cut strawberry in a glucose solution having a concentration of 10 to 20% for 1 to 1.5 hours is performed.

In the immersion step, the inside of the strawberry is discharged to the outside, and the surface of the strawberry powder is properly coated and dried to maintain the characteristics of the strawberry powder.

After the immersion step is completed, a drying step is performed in which the immersion liquid is removed and then dried.

At this time, the drying step may be performed using hot air drying or freeze drying, and if necessary, a dehydration step may be performed before drying.

However, in the drying step, the water content of the strawberry is adjusted to be within 10%.

After the drying step, the pulverization step is performed.

The milling step is carried out in a variety of ways, but the average size of the particles is adjusted to be in the range of 0.4 mm to 1 mm.

If the size of the powder is less than 0.4 mm, there is a disadvantage that an excessive cost is consumed in the grinding process. If it exceeds 1 mm, too much large powder is distributed on the surface of the cake, which is visually unfavorable.

On the other hand, the entire material is prepared by mixing the molding material and the additive material, wherein 8 to 12 parts by weight of the additive is mixed with 100 parts by weight of the molding material.

When the added material is less than 8 parts by weight, the flavor due to the additive material is weak, which is inappropriate. When the added material exceeds 12 parts by weight, the color depending on the added material or the added material is too high.

Material mixing step (S3)

The material mixing step (S3) is a step of mixing the raw material tumbler manufactured in the above step and the raw material.

The mixing ratio of the raw material and the sub material is preferably 45 to 55 parts by weight relative to 100 parts by weight of the raw material.

If the amount of the binder is less than 45 parts by weight, the binder may not be properly formed due to the low specific gravity of the binder. When the amount exceeds 55 parts by weight, the proportion of the binder may be high, There is an inadequate disadvantage in ingestion.

In the material mixing step (S3), a mixing machine is used, and a predetermined amount of raw material is charged, and further, the material is charged, and then the rollers and the like are rotated and mixed.

 Candy forming step (S4)

The confectionery forming step S4 is a step of shaping the mixed material into a cylindrical shape through the material mixing step S3 and cutting the mixed material into a predetermined size.

In the case of the above-described mixing machine, when the mixed material is inserted between the rollers and then the rollers are continuously rotated, they are formed into a cylindrical shape by friction with the rollers.

In the case of shaping into a cylindrical shape, when cutting to a certain size, the shape of the desired shape is formed.

At this time, the diameter of the cookies is preferably 33 mm to 35 mm, and the length is preferably 115 to 125 mm.

Rice sweets of the above-mentioned size are suitable for holding by hand, and also provide an adequate satisfaction when consuming one.

Packing step (S5)

Through the confection forming step S4, the manufacture of the cylindrical rice confectionery having a specific length and diameter is completed, and the rice confectionery produced through the above step is packaged in a plurality of one set.

In the case of the cooked rice cake having the above-described size, it is preferable that eight rice cookies are used. Providing the appropriate calorie and adequate satiety in that number.

Packaging is carried out using general transparent synthetic resin.

Example

After 3 kg of rice was prepared, 300 cc of water was put into a heating apparatus, and heated at 320 캜 under a pressure of 10 kgf / cm 2 for 320 seconds, to prepare a tumbled rice.

Ingredients were prepared by mixing 1kg of agar, 500g of sugar, and 500g of starch syrup, and then added with 160g of agar and 40g of dried strawberry powder.

The strawberry powder was prepared by washing, cutting, dipping, drying and pulverizing at an average grain size of about 0.7 mm.

Then, the molding material and the additive were mixed to prepare a final material.

Thereafter, 50 parts by weight of the raw material was mixed with 100 parts by weight of the tumbled rice in the same ratio, and then the mixture was finally molded into a cylindrical shape having a diameter of 34 mm and a length of 120 mm to prepare a large number of rice cookies.

Evaluation example

The rice cookies prepared according to the examples showed that the tup bar was expanded while maintaining the original shape of the rice, and it was confirmed that the tup bar was appropriately molded. In addition, it was confirmed that the dry strawberry powder among the ingredients was uniformly dispersed throughout the surface of the tiba.

The rice cookies prepared in the examples were evaluated for size, shape, texture and flavor from nine evaluation teams. As a result of the overall evaluation, the size could be divided into a large number, and it was evaluated as appropriate for snacking and fullness. The shape was evaluated to be suitable for gripping, and the texture was crisp according to the proper mixing of the tibushi and the binder. Finally, in case of flavor, the flavor originating from dried strawberry is added with sugar and starch syrup, which show the unique flavor and sweetness of Tiba-pomaceae. Finally, the taste is mixed with sweetness and unique taste of strawberry It was evaluated as showing a unique flavor.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, And all of the various forms of embodiments that can be practiced without departing from the technical spirit.

S1: Preparing tumbled rice S2: Preparing the ingredients
S3: material mixing step S4: candy forming step
S5: Packaging step

Claims (5)

A method for manufacturing a rice cookie comprising a strawberry component,
A step of producing rice bran at a high temperature and high pressure for a certain period of time and expanding the rice to produce a raw rice bran;
Preparing a base material comprising 8 parts by weight to 12 parts by weight of an additive to 100 parts by weight of the molding material,
Wherein the molding material comprises 40 to 60 parts by weight of sugar and 40 to 60 parts by weight of starch syrup based on 100 parts by weight of agar,
The additive material comprises 20 to 30 parts by weight of dried strawberry powder per 100 parts by weight of agar;
Mixing 45 parts by weight to 55 parts by weight of the material for 100 parts by weight of the raw material;
A confectionery molding step of forming a rice cake with a cylindrical shape using the mixed material; And
And a packaging step of packaging a plurality of rice cookies as one packaging unit.
The method according to claim 1, wherein in the step of preparing the tupp, the rice is introduced into a heater having a pressure of 9 kgf / cm 2 to 11 kgf / cm 2 at a temperature of 310 ° C. to 330 ° C. and then expanded 300 seconds to 340 seconds later. ≪ / RTI >
[4] The method of claim 1, wherein the unit rice cake is cut to a diameter of 33 mm to 35 mm and a length of 115 to 125 mm.
4. The method of claim 3, wherein in the packaging step, eight cylindrical rice cookies are packed in a bundle.
The dried strawberry powder according to claim 1,
A washing step of screening strawberries for which scratches or scratches have not occurred, removing the non-treated portions and then washing with running water;
A cutting step of cutting the washed strawberry to an appropriate size;
Immersing the cut strawberry in a glucose solution having a concentration of 10 to 20% for 1 to 1.5 hours;
A drying step in which the water content of the strawberry is dried to 10% or less after removing the immersion liquid; And
And a pulverizing step of pulverizing the pulverized rice cake so that the average size of the particles is in the range of 0.4 mm to 1 mm.

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