KR20190143226A - Manufacturing method of pupping snack with grains - Google Patents

Abstract

The present invention relates to a manufacturing process of a raw material for puffing including a washing process and a method for manufacturing puffing snack by using the same. According to an embodiment of the present invention, by the method for manufacturing a puffing grain product, it is possible to manufacture a safe product by removing a harmful element for soil-derived microorganisms which can be generated in a process of storing, manufacturing, distributing and storing grains, and removing 90% or more of residual agricultural chemicals remaining on an outer surface at 99% or more, thereby not only securing safety compared to another product, but also providing convenience, increasing product production efficiency, and particularly, enabling a puffing grain product to have a unique texture of grains without adding separate saccharides, salts and food additives by having unique flavor and taste of grains.

Description

Manufacturing method of puffing grain product {Manufacturing method of pupping snack with grains}

The present invention relates to a process for producing a raw material for puffing including a washing process and a method for producing a puffed snack using the same.

As shown in the mega trend of food, there is a need to develop products that can be connected from ready-to-eat raw materials with convenience. In particular, the development of various types of grain processed products that can be easily converted to organic and eco-friendly and functional functional foods as well as premium promising items, can add value of domestic agricultural products to survive the collapse of domestic agricultural products after the FTA. It can contribute to raising the income of farms.

On the other hand, there is a need for a safety enhancement process that satisfies consumers, and in particular, in a situation where consumer distrust of products that do not appear in the form of raw materials is increased because it is composed of main ingredients, subsidiary materials and additives through powder, blending and molding, There is a need for a product that has been shown to be intact and has increased safety and reliability. In particular, there is a continuous increase in consumer desire for a product that does not use sugar and salt in infants and children's products, and which can enhance the inherent flavor of grain without additives.

However, grain snacks prepared through a puffing process have a problem of not undergoing a separate washing process. In addition, most of the existing grain products, even when using artificial rice, or non-artificial rice or grain as it is mostly used after crushing and crushing the powder and remolded to dry like artificial rice. In addition, some domestically developed products also use whole grains, but in this case, the grain's own coarse texture becomes a problem, and there is also a hard texture and a bit of tough texture that remain as the wick remains due to poor puffing. There is.

In addition, the use of glutinous rice as a binder and pressure-sensitive adhesive was difficult to manufacture properly by sticking to the mold due to the sticky stickiness (sticky stickiness) of the existing product. In particular, whole grains are important for binding between raw materials, but none of the products using glutinous rice has been difficult to produce due to increased carbonization and increased carbides during the manufacturing process due to the adhesion between mold and raw materials.

Therefore, while using the whole grains as it is, not only can improve the texture of the grain and the stability of food, but also the situation that requires the development of a grain product (gluten free) without a separate food additive.

In order to solve the problem as described above,

One aspect is to purge grain raw materials, including the removal of soil-derived microorganisms attached to the outer surface of the grains, pesticides and pests that may occur on the outer surface during storage, manufacturing and distribution. The present invention provides a method for producing a puffed grain product which is safe for propagation of microorganisms and does not lose the inherent flavor of the grain.

Another aspect is to wash the viscous foreign matter remaining on the outer surface of the glutinous rice as one of the binders through a washing process in order to use whole grains as a main raw material, a binder, and a subsidiary material, and to avoid using a separate additive. The present invention relates to a method of manufacturing a puffed grain product using the washed glutinous rice as a grain having a binding and adhesive force by removing as much as possible from the outer surface while maintaining the viscosity inside the grain by removing it through.

Another aspect is that it does not use artificial rice, and it is a safe and simplified puffing process through the development of cleaning raw material manufacturing process with a seven-step process consisting of raw material-> grinding-> blending-> molding-> drying-> puffing-> packaging. It is to provide a method for producing a grain product.

Another aspect is to provide a puffed grain product produced by the method.

One aspect includes washing grains; Drying the washed grains; Adjusting the moisture of the dried grains; Puffing the moisture controlled grain; Processing the puffed grain; Or it provides a method for producing a puffed grain product comprising the step of packaging the processed grain.

The grain, main raw material, and a binder; Or main raw materials, binders, and minor raw materials. As the main raw material, examples of cereals may include white rice, rice grains, soybean meal, wheat flour, algae, grains or a combination thereof, and in particular, rice, white rice, brown rice, black rice, corn, wheat, barley, crude , Sorghum, millet, oats, rye, buckwheat, pony, quinoa, frosted, white, white beans, red beans, red beans, or green beans. In addition, examples of the rice flour having viscosity as the binder may include glutinous rice, waxy brown rice, waxy black rice, or a combination thereof. As the side ingredients, examples of nutritional grains may include corn, wheat, barley, crude, sorghum, millet, oats, lymil, buckwheat, pony, quinoa, frosted, white pollen, medicinal beans, red beans, or green beans. The grain may be whole grain. As used herein, the term whole grains may refer to grains as they are not processed, such as grinding grains, crushing, or shaping after grinding.

The method for producing the puffed grain product, and the puffed grain product may be one containing no artificial flavor. In addition, the method of making the puffed grain product, and the puffed grain product may be free of additional sugars, salts, or food additives. The sugars, salts, or food additives are substances added for the purpose of imparting artificial properties to foods in addition to the natural properties of foods for improving preservation, maintaining or improving quality, providing and maintaining texture, improving taste, color, or flavor. It may mean. Examples of the sugars, salts or food additives exclude dry foods, coating raw materials, or seasoning raw materials which are added to the method of making the puffed grain products disclosed herein as will be described later.

The puffed grain product comprises 70 to 95% by weight of grain as the main raw material; 5 to 20% by weight of cereals as a binder; And / or 2 to 10% by weight of nutritious grains as an auxiliary ingredient.

The washing step includes washing grains as a main raw material, rice grains having a viscosity as a binder, or nutritious grains as a side feed. The washing may include a general washing step of going through a drying process after immersion. In addition, the washing may include removing foreign substances and rice bran remaining on the outer surface of the grain after steam injection in order to remove soil-derived microorganisms and residual pesticides and pests that may occur on the outer surface of the outer surface of the grain. Specifically, it may be to spray the steam air containing moisture of about 80 to 300 ℃ to the grain. In this way, foreign matter adhering to the outer surface of the grains can be removed, and moisture can be supplied to the rice bran so that grain separation can occur with the grains. Thereafter, by applying a constant pressure (0.005 to 0.3 atm) to remove only the foreign matter on the outer surface of the grain by suction, at this time to remove the remaining moisture and foreign matter by using a conveyor and a blower to the remaining rice bran and foreign matter It may further include. At this time, the temperature of the surface of the grain may be 80 to 160 ℃, 90 to 140 ℃, 90 to 120 ℃, or 90 to 105 ℃. If the grain temperature of the surface of the grain exceeds 160 ℃, the starch material inside the grain may be eluted out, after the puffing process may reduce the flavor and texture of the product, it may produce benzopyrene harmful to the human body. The process of transporting the washed grain and passing through the tuyere removes the remaining fines, foreign substances such as eggs of pests that may exist inside the skin, and removes pesticides as much as possible to remove microorganisms, pests and residual pesticides that may be contaminated by the external surface. It is a process of removal.

The drying may be performed at a temperature of 30 to 100 ° C., or 30 to 80 ° C., or preferably 40 to 60 ° C. When the drying temperature exceeds 100 ℃, the cracks on the outer surface of the grains are severe, resulting in the loss of nutritional components, including starch in the grains, or the browning of the grains can be rapidly progressed to reduce the commerciality as raw materials. The drying time may be 1 hour to 20 hours, 2 hours to 18 hours, or 4 hours to 10 hours. In terms of the quality of the raw materials, it may be desirable for the drying to be carried out for a relatively long time at low temperatures. In addition, the drying may be performed so that the heat source does not directly contact the outer surface of the grain by the indirect heat blowing method.

Adjusting the moisture of the dried grain may be to adjust the moisture content of the grain to 5 to 18%. If the moisture content of the grains is reduced after washing, and thus the binding force is insufficient due to the puffing process, the texture of the product may be degraded, and brittleness may be increased, thereby preventing the molding of the product. In addition, it may have a disadvantage in that the safety of storage after molding and the product is broken and difficult to commercialize.

Preferred grain moisture is 12-14% for rice grains sold as agricultural products through a general milling process, but the water content for the puffing process may be in a higher range. In the case of grains subjected to a washing process according to one embodiment, the moisture content may be differently applied depending on the type of grain in a range of 5 to 18%. For soybeans (white, frosted, medicinal beans, kidney beans, red beans, etc.) it may have a lower moisture content, and for the varieties (rice barley, green barley, oats, etc.) it is more desirable for the puffing process to have a higher water content than the grains before washing. can do. Particularly, in the case of rice grains, a commercially available white rice has a water content of 12 to 13%, but in the case of rice grains which have undergone a washing process and a drying process according to one embodiment, most of them have a lower moisture content. It may be desirable to have a moisture content within 10-16% in order for the puffing process to take place properly. Control of the moisture content may require time for the moisture to penetrate into the grain and allow the moisture to evenly settle. In the step of controlling moisture, it is preferable to settle while supplying moisture while controlling the outer surface of the grain to be evenly humidified at room temperature or lukewarm temperature (20-60 ° C.), and more preferably at a low temperature when supplying moisture. It is more preferable to supply in the form of fine particles to the grain surface with water vapor containing steam or humidification at room temperature. The time for hydration is less than 1 to 12 hours, depending on the type of grain and the size of the grain, the hardness of the grain, and the size and thickness of the puffed product to be made through the puffing process. Thus, the moisture-controlled raw material is more preferably stored at a refrigeration temperature (15 ℃ to 0 ℃) rather than room temperature.

In one embodiment, the method may further comprise the step of additionally including the dry food in the grain, before mixing and puffing the grain. Examples of the dried foods include furikake raw materials such as mushrooms, vegetables, seaweed, anchovies, chocolate, etc., or dry mix products containing them, dried seaweeds such as fruit dried, vegetable dried, laver, and the like, seasonings including ramen soup, and the like. can do. The grain puffing process may be performed through a complex process of various factors such as moisture content of the raw grain, the amount of grain suitable for puffing, temperature, pressure, and time for puffing the grain.

Unlike the general puffing process, the puffing process performed after controlling the moisture by using the washing grains through the washing process according to one embodiment may be the index of the most important texture after the puffing process, thereby minimizing brittleness. It can be important. In addition, when puffed using the washing grains, since the intrinsic taste and aroma can be maintained in abundance, it can produce various flavors and aromas compared to using separate salts, sugars, or food additives. In addition, in the case of the puffed grains manufactured through the present washing process, it may be possible to mix and puff grains having different grain sizes, strengths, and moisture contents. The puffing temperature during the puffing process suitable for washing grains may be between 200 and 270 ° C. When the temperature is low, the grains inside the grains are not quickly gelatinized, giving the texture that the wick remains, and the grains break down quickly. When the temperature exceeds 270 ° C, carbonization of grains occurs rapidly and caramelization occurs quickly, resulting in dark brown color during the puffing process, and color change rapidly during the storage process, which may indicate difficulties in commercialization. The puffing time may vary depending on the hardness of the grains and is very close to the size of the grain particles. Washing grains may be puffed by mixing with grains because the grain size is large and hard soybeans, sorghum, etc. may undergo gelatinization of the outer surface of the grains, and may exhibit a softer texture during the puffing process. Preferably, the puffing within 4 to 20 seconds, the grain is soft, in the case of infants may be able to produce a grain puffing product that can suppress the phenomenon of neck dissolution by saliva. The pressure according to the puffing is very closely related to the size, type, and time of the grain, and the amount of pressure may be 1.0 to 5.0 atm, and may vary depending on the strength and the size of the puff. In addition, in the method of applying pressure to the grain through the grain puffing device, the method of applying pressure may be performed in three ways. The three methods are a one-way method of performing the removal of the applied pressure at one time after applying the pressure, and removing the applied pressure after applying the pressure a plurality of times, for example, at least two times or at least three times. The two-way method may be performed by dividing at least five times or more, and after applying pressure, performing the removal of the applied pressure at once, applying the pressure again, and performing the removal of the applied pressure at once. Can be. For example, the three methods, press the button of the puffing device to actuate the maximum pressure, one-way method to release the button at once to stop the operation, press the button of the puffing device to actuate the maximum pressure, the button In order to stop the operation by releasing the function, release the button of the puffing device by dividing it at least two times (for example, by halving the button by half based on the height of the total pressure, or 3.3: 3.3: 3.3, etc.). Or release the button in any ratio, such as 3: 7, etc.), by pressing the button on the puffing device to apply maximum pressure and release the button at once Stop, press the button again to apply maximum pressure, and release the button all at once. Can be.

Further, for example, when the grain is white rice as the main raw material, it may be carried out in a one-way manner, when the grain is brown rice as the main raw material, it may be carried out in a two-way manner, the grain as white rice and brown rice as the main raw material In the case of mixing, it can be carried out in a one-way way to increase the moisture content to produce more smoothly, in a two-way way to more emphasize the savory texture, and when a nutrient grain is included as a side ingredient, it can be performed in a two-step way have.

The method for producing puffed grains comprises the steps of processing the prepared puffed grain product; Or it may further comprise the step of packaging. Processing the puffed grains includes allowing the puffed grain processed product to be consumed as is. The step of processing the puffed grain product may include treating the coating material or seasoning on the manufactured outer surface of the puff processed product. Examples of the coating material or seasoning may include a dry food as described above. The packaging may be to include a deoxidizer. In the case of grain processed products using the washed raw materials, various grain tissue changes may occur due to the infiltration of moisture in the washing process, drying and rehydration, and the treatment for extending the shelf life separately. Since it does not, it is more preferable to package including a deoxidizer. At this time, the deoxidizer is more preferable to exhibit both the oxygen removal and moisture-proof effect.

Another aspect provides a puffed grain product produced by the method.

Puffed grain products are as described above.

According to a method of manufacturing a puffed grain product according to one aspect, to remove the harmful factors for soil-derived microorganisms that may occur during the storage, manufacture, distribution and storage of grains, and to remove residual pesticides remaining more than 99% on the outer surface It can be made safer by removing more than 90%, which not only ensures safety compared to other products, but also provides convenience, increases product production efficiency, and especially since it has the unique flavor and taste of grain. Even without adding sugars, salts, and food additives, the grains have an inherent texture.

Figure 1 is a photograph showing the brittleness of grain snacks prepared according to one embodiment (a: control, b: experimental group).

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.

Example 1 Preparation of Puff Snacks Using White Rice and Glutinous Rice (White Rice 90% + Glutinous Rice 10%)

White rice and glutinous rice contain both amylopectin and amylose in the grains, so that the starch must not escape the grains during the washing process. The washing process was performed by adding steam of 0.01 to 0.03 atm within 1 to 5 minutes with steam air around 0.5 to 5% of steam at 100 to 150 ° C., and then removing foreign substances on the outside of the grains through 2 to 5 times. In addition, to inhibit starch elution was dried within 4 ~ 8 hours at 30 ~ 40 ℃ for the drying process, the moisture of the raw material was used after lowering to 15% or less. Thereafter, the mixture was allowed to stand for 2 to 6 hours through humidification at 30 to 40 ° C, and then used to raise the content of moisture to 15% or more. In the case of white rice, molding is well maintained even though the moisture content is low, but it is preferable to maintain higher moisture when a softer texture is desired. The puffing process was pressurized in a straight way in one way. Puffing was carried out at low temperatures to enable gelatinization at lower temperatures of 240-250 ° C. and to maintain the intrinsic color of the off-white rice. At this time, the pressure of the puff was used at 1.5 to 3.0 atm, and around 10 seconds. Afterwards, the package was packaged with a deoxidizer and a desiccant to exhibit a unique texture of white rice and have a unique color and aroma. As a control, a grain product in which no grains without stickiness were used was used. Thereafter, the crushing properties of the grain snacks according to Example 1 and the crushing properties of the control group were compared, and the results are shown in FIG. 1.

Figure 1 is a photograph showing the brittleness of grain snacks prepared according to one embodiment (a: control, b: experimental group).

As shown in Figure 1, when using a grain having an adhesive as an adhesive, it was found that the brittleness is improved, even when used as a whole grains can improve the physical properties.

In addition, the nine nutritional analysis of the snack of the grain according to Example 1 was commissioned to the Food Analysis Research Center of Suwon Women's University, the results are shown in Table 1 below.

Test Items result Per 100 g (ml) Display quantity % Nutrient Standard Calories (kcal / 100g) 393.50 393.50 393.50 Sodium (mg / 100g) 2.49 2.49 2.49 0% Carbohydrate (g / 100g) 86.69 86.69 86.69 27% Sugars (g / 100g) Not detected 0.00 0.00 0% Fat (g / 100g) 1.94 1.94 1.94 4% Trans Fat (g / 100g) 0.02 0.02 0.02 Saturated Fat (g / 100g) 0.74 0.74 0.74 5% Cholesterol (mg / 100g) Not detected Not detected - - Protein (g / 100g) 7.32 7.32 7.32 13%

Example 2 Preparation of Puffed Snack Using Brown Rice and Glutinous Rice (90% Brown Rice + 10% Glutinous Rice)

Since glutinous rice contains both amylopectin and amylose in the grains, it is important to prevent starch from escaping the grain during the washing process. Brown rice is very sensitive to heat and moisture because it is lower than white rice, and oxidation can occur quickly, but care should be taken. However, temperature and humidity control is more important because carbides may remain when washing through steam air. The washing process is 120 ~ 250 ℃, and steam steam around 5 ~ 40% is added to steam at 0.005 ~ 0.02 atm within 2 ~ 5 minutes (for 10 minutes for a more delicious taste), 3 ~ 5 times The foreign matter on the outside of the grains was removed through. In the case of brown rice, carbonization of the rice bran and foreign matters may increase the texture of the product after puffing, while some of the surface of the brown rice is gelatinized by applying higher temperature, pressure, and time than white rice. In addition, in order to remove the rice bran on the outer surface of brown rice, and to suppress starch elution, the drying process was dried within 4 to 10 hours at 25 ~ 35 ℃, the moisture of the raw material was used after lowering to 13% or less. Thereafter, the mixture was allowed to stand for 4 to 8 hours through humidification at 30 to 40 ° C., and then the moisture was used to raise to 13% or more. In the case of brown rice, molding is maintained well even though the moisture content is lower than that of white rice. The puffing process allows the hard part of the outer surface of the grain to be more luxuriously polished in a two way manner. Puffs were shorter at temperatures higher than white rice for gelatinization at higher temperatures of 250-270 [deg.] C. or for maintaining the unique color of brown rice. At this time, the pressure of the puff was 1.5 to 3.0 atm, and the time was used around 6 to 10 seconds. It is packaged with deoxidizer and desiccant to show the unique texture of brown rice and have color and aroma.

Analysis of the nine nutritional components of the snack of the grain according to Example 2 was commissioned to the Food Analysis Research Center of Suwon Women's University, the results are shown in Table 2 below.

Test Items result Per 100 g (ml) Display quantity % Nutrient Standard Calories (kcal / 100g) 402.29 402.29 402.29 Sodium (mg / 100g) 3.52 3.52 3.52 0% Carbohydrate (g / 100g) 84.25 84.25 84.25 26% Sugars (g / 100g) 0.40 0.40 0.40 0% Fat (g / 100g) 3.77 3.77 3.77 7% Trans Fat (g / 100g) 0.01 0.01 0.01 Saturated Fat (g / 100g) 0.93 0.93 0.93 6% Cholesterol (mg / 100g) Not detected Not detected - - Protein (g / 100g) 7.84 7.84 7.84 14%

Example 3 Preparation of Puff Snacks Using Brown Rice, White Rice, and Glutinous Rice (45% Brown Rice + 45% White Rice + 10% Glutinous Rice)

White rice and glutinous rice in Example 1, brown rice was washed in the same process as in Example 2 and then the raw materials were mixed in a blending ratio and then puffed. In order to produce more smoothly by increasing the moisture content in one way (One way) method, to emphasize more savory texture was prepared in two way (Two way) method. The temperature of the puffing process was 250-265 ° C., the pressure was 1.5-3.0 atm, and the time was around 6-10 seconds. It is packed with deoxidizer and desiccant in order to have the texture of washing material and have color and aroma.

The bacterial count test report of the puffing snack according to Example 3 was requested to Suwon Women's University Food Analysis Research Center, the results are shown in Table 3 below.

Test / inspection item Test and inspection standard Test and inspection result Judgment Remarks Bacteria N = 5, c = 2, m = 10000, M = 50000 10, 0, 0, 35, 0 fitness

(Table 3 above is the "microbial standard of the statistical concept in food, the standard applied in the food industry microbiological test standards; n: the number of test samples, c: the maximum number of samples, m: minimum microbial acceptance criteria, the result is less than m Good, M: microbial limit acceptance criteria, non-compliance if any one of n exceeds M)

As shown in Table 3, in the case of the puffed snack according to one embodiment, as a result of the general bacterial test, it was found to be very low, it can be confirmed that a safe snack can be produced even when using whole grains.

In addition, the nine nutritional analysis of the snack of the grain according to Example 3 was commissioned to the Food Analysis Research Center of Suwon Women's University, the results are shown in Table 4 below.

Test Items result Per 100 g (ml) Display quantity % Nutrient Standard Calories (kcal / 100g) 401.48 401.48 401.48 Sodium (mg / 100g) 9.12 9.12 9.12 0% Carbohydrate (g / 100g) 85.55 85.55 85.55 26% Sugars (g / 100g) 0.20 0.20 0.20 0% Fat (g / 100g) 3.20 3.20 3.20 6% Trans Fat (g / 100g) 0.01 0.01 0.01 Saturated Fat (g / 100g) 0.93 0.93 0.93 6% Cholesterol (mg / 100g) Not detected Not detected - - Protein (g / 100g) 7.62 7.62 7.62 14%

Example 4 Preparation of Puff Stack Using Brown Rice, Glutinous Rice, and Oats (85% Brown Rice + 10% Glutinous Rice + 5% Oats)

Brown rice was washed in Example 2, glutinous rice as in Example 1. Oat washing process is 120 ~ 250 ℃, steam 0.01 ~ 0.05 atm steam is added within 2 ~ 10 minutes with steam air around 20 ~ 50% (to 10 minutes for more delicious taste), and 3 ~ 3 After five times, the foreign matter on the outside of the grain was removed. In the case of oats, carbonization of the rice bran and other foreign substances may increase the texture of the product after puffing, as some gelatinization of the outer surface of the oats occurs by applying higher temperature, pressure, and time than white rice and brown rice. Oats have a very high water absorption after washing, their volume expands, and their intrinsic odor is the fastest. Therefore, completely drying the moisture when used as a puffing material plays an important role in maintaining the shelf life of the finished product after manufacturing the puffed product. do. In addition, the rice bran on the oat outer surface was removed and dried within 25 hours at 25 ° C to 35 ° C for 4-10 hours to suppress starch elution. The moisture of the raw material was used after lowering to 10-14% or less. Thereafter, the mixture was allowed to stand for 4 to 12 hours through humidification at 30 to 40 ° C., and then used to raise the water to 10 to 14%. The puffing process, which includes oats and other grains other than cereals, allows the hard part of the outer surface of the grain to be more luxuriously in two steps. For gelatinization at a higher temperature of 260-270 ° C., the pressure was repeatedly applied to maintain the intrinsic color of brown rice or to adjust the flavor and gelatinization of the oats so that the tissue can be formed better. At this time, the pressure of the puff was 1.5 to 3.0 atm, and the time was repeated twice with 2 to 6 seconds. It is packaged with deoxidizer and desiccant to have the unique texture of brown rice and oats and to have color and aroma.

In addition, the nine nutritional analysis of the cereal snacks according to Example 4 was commissioned to the food analysis research center of Suwon Women's University, the results are shown in Table 5 below.

Test Items result Per 100 g (ml) Display quantity % Nutrient Standard Calories (kcal / 100g) 399.09 399.09 399.09 Sodium (mg / 100g) 4.42 4.42 4.42 0% Carbohydrate (g / 100g) 84.06 84.06 84.06 26% Sugars (g / 100g) 0.35 0.35 0.35 0% Fat (g / 100g) 3.33 3.33 3.33 6% Trans Fat (g / 100g) 0.01 0.01 0.01 Saturated Fat (g / 100g) 0.78 0.78 0.78 5% Cholesterol (mg / 100g) Not detected Not detected - - Protein (g / 100g) 8.22 8.22 8.22 15%

Claims (8)

Washing by spraying steam air containing moisture of 80 to 300 DEG C with grains as a main raw material and viscous cereals with viscosity as a binder;
Drying the washed grains and cereals at 30 to 80 ° C .;
Adjusting the moisture content of the dried grains and rice grains to 5 to 18% according to the type of grains; And
After mixing the moisture-controlled grain cereals, puffing at a pressure of 1.0 to 5.0 atm for 4 to 20 seconds at 200 to 270 ℃ to produce a puffed grain product, the method of applying the pressure of the puff is the type of grain And performing in three ways depending on the nature of the grain. The method according to claim 1, wherein the three ways,
After applying pressure, one-way mode of performing the removal of the applied pressure at once;
A two-way method in which after the pressure is applied, the removal of the applied pressure is divided into a plurality of times; And
And applying the pressure, then removing the applied pressure at once, applying the pressure again, and then removing the re-applied pressure at once. The method of claim 1, wherein the cereals and viscous rice grains do not contain artificial flavors and are whole grains. The method according to claim 1, wherein the grain as the main raw material comprises white rice, cereals, soybeans, wheat, algae, cereals, or a combination thereof. The method of claim 1, wherein the rice flour having viscosity as the adhesive is any one selected from the group consisting of glutinous rice, waxy brown rice, waxy black rice, and mixtures thereof. The method of claim 1, wherein the puffed grain product does not include additional sugars, salts, or food additives and does not include a separate molding process. The method of claim 1, wherein the puffed grain product further comprises nutritional grains as a side ingredient. The method of claim 1, further comprising: processing the manufactured puffed grain product; Or packaging.

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