KR20200112358A - Manufacturing method of puffed snack comprising mushroom powder and puffed snack prepared therefrom - Google Patents

Abstract

The present invention relates to a method of preparing a mushroom/rice snack using reformed rice comprising mushroom powder, and a mushroom/rice snack prepared thereby. The method of preparing a mushroom/rice snack using reformed rice comprising mushroom powder comprises the steps of: (a) adding moisture to mixed powder obtained by mixing mushroom powder with rice powder and extruding and molding the mixed powder into rice grains using an extrusion molding machine so as to obtain reformed rice; and (B) putting a mixture obtained by mixing the reformed rice with rice into a heated mold and pressurizing the mixture so as to puff the mixture. Accordingly, a consumer can easily consume unique color and aroma of mushrooms that are beneficial to the body in the form of a snack.

Description

Manufacturing method of puffed snack comprising mushroom powder and puffed snack prepared therefrom, and method of manufacturing mushroom rice snack using reshaped rice containing mushroom powder

The present invention relates to a method for producing a mushroom rice snack using reshaped rice containing mushroom powder containing the unique color, aroma, and nutrients of mushrooms beneficial to the body, and to a mushroom rice snack prepared accordingly.

In general, snacks are manufactured using wheat flour. Recently, research and manufacturing of rice snacks using rice as a main raw material have been actively conducted in consideration of consumption and nutritional aspects of rice.

Unlike flour snacks, rice snacks undergo a process of gelatinizing powder containing rice flour as a main raw material by steam treatment to produce rice cakes, then chopping them, molding them into desired snack shapes, drying them, and then frying them. However, in the case of manufacturing rice snacks by the frying method, it is suggested that trans fats contained in the processed foods have an effect on cardiovascular diseases and may cause diseases such as diabetes, cancer, and allergies. Rather, due to rancidity of fat during distribution, the rate of occurrence of off-flavor is high, and the texture is harder than that of ordinary wheat snacks, so rice snacks are currently being neglected by general consumers.

Accordingly, recently, a method of manufacturing a rice snack using a puffing device has been used in order to manufacture a rice snack that is light and has a better texture without frying treatment. In general, the method of puffing rice is an extrusion molding method in which the input rice powder is mixed with starch and cooked by applying separate heat, and then discharged to the outside through an extrusion method to puff, and the rice is heated at high temperature and pressure, and the pressure is rapidly removed. A thermal pressure method is used in which rice is puffed by a pressure difference.

On the other hand, mushroom is a collective term for a group that forms fruiting bodies of a size that can be identified by the eye among fungi, belongs to basidiomycetes among most fungi, and has a unique taste, texture, aroma, and medicinal effect, and has polysaccharides, proteins, vitamins, and It is a food that has been recognized as an edible and pollution-free food since ancient times because it has nutrients such as organic acids and inorganic substances, and a unique taste and fragrance.

As various physiologically active functions have been revealed, interest in mushrooms has increased, and the possibility of use as a health food or therapeutic dietary material is suggested, and the demand is expected to continue to increase as it is recognized as a health food. . However, mushrooms are mainly consumed fresh in Korea. As mushrooms have a large amount of moisture and cannot be stored for a long time, there is a limit to the increase in consumption and export. Mushroom processed foods are currently mainly simple processed products such as dry powder processing and extract form. It is only

Therefore, there is a need for a method of using mushrooms containing beneficial ingredients for a puffed snack that can be stored and distributed for a long time.

Republic of Korea Patent Publication No. 10-2018-0131086 Korean Patent Registration No. 10-1165925

It is an object of the present invention to provide a method for producing a mushroom rice snack using reshaped rice containing mushroom powder containing the unique color, aroma, and nutrients of mushrooms that are beneficial to the body.

In addition, another object of the present invention is to provide a mushroom rice snack prepared according to the above manufacturing method.

The method for producing a mushroom rice snack of the present invention for achieving the above object comprises the steps of: (A) adding moisture to the mixed powder of mushroom powder and rice powder, and then extruding it into rice grains using an extruder to obtain reshaped rice; And (B) putting the mixture of the reshaped rice and rice into a heated mold and pressurizing to puff it.

In the step (A), the mushroom powder and rice powder may be mixed in a weight ratio of 1:5-10.

In the step (A), the mushroom powder may be dried by freeze drying or hot air drying.

The hot air drying may be performed at 20 to 60° C. for 2 to 5 hours.

In the step (A), the mushroom powder may be roasted by adding germinated brown rice extract to the mushroom powder dried by lyophilization or hot air drying.

The germinated brown rice extract is obtained by extracting the germinated brown rice with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof, and may be an extract extracted with alcohol at 70 to 110° C. for 10 to 30 minutes.

The dried mushroom powder and germinated brown rice extract may be mixed in a weight ratio of 1: 0.2-0.7.

The mushroom prepared from the mushroom powder in the step (A) may be one or more selected from the group consisting of enoki mushrooms, oyster mushrooms, and oyster mushrooms.

The mixed powder to which moisture was added in the step (A) may be put into an extruder and gelatinized by increasing the temperature from 60° C. to 105 to 110° C. at a heating rate of 1 to 2° C./sec.

In the step (B), the reformed rice and rice may be mixed in a weight ratio of 1:5-13.

In the step (B), the rice may have been previously irradiated with microwaves.

The frequency of the microwave is 2.4 to 2.6 GHz, and may be irradiated for 2 to 10 minutes.

The mixture of the re-formed rice and rice in step (B) may be roasted before puffing.

The rice used in steps (A) and (B) may be one or more selected from the group consisting of white rice, black rice, brown rice, glutinous rice, and barley.

In the puffing step of step (B), the temperature of the mold may be 200 to 280 °C, and the pressure for pressing the mixture may be 140 to 180 bar.

Puffing may be performed at 160 to 180 bar within 60 to 120 seconds after starting to pressurize the mixture in the puffing step of step (B).

In addition, the mushroom rice snack of the present invention for achieving the other object described above may be prepared according to the above manufacturing method.

The mushroom rice snack of the present invention can conveniently consume the unique color and aroma of mushrooms that are beneficial to the body in the form of a snack, and when the mushroom is dried and a mixture of mushroom and germinated brown rice extract is used, the body such as beta glucan The beneficial substances are increased.

In addition, the mushroom rice snack of the present invention has a soft texture and can be liked by anyone of all ages, as well as long-term storage and distribution.

1 is a photograph of dried oyster mushrooms according to the preparation example of the present invention.
Figure 2 is a photograph taken of dried matsutake mushrooms according to the preparation example of the present invention.
3 is a photograph taken of dried enoki mushrooms according to the preparation example of the present invention.
4 is a photograph of a mushroom snack prepared according to an embodiment of the present invention.

The present invention relates to a method for producing a mushroom rice snack using reshaped rice containing mushroom powder containing the unique color, aroma, and nutrients of mushrooms beneficial to the body, and to a mushroom rice snack prepared accordingly.

Hereinafter, the present invention will be described in detail.

The method of manufacturing a mushroom rice snack of the present invention includes the steps of: (A) adding moisture to the mixed powder of mushroom powder and rice powder, and extruding it into rice grains using an extruder to obtain reshaped rice; And (B) putting the mixture of the reshaped rice and rice into a heated mold and pressurizing to puff it.

First, in the step (A), moisture is added to the mixed powder of mushroom powder and rice powder, and reshaped rice in the form of rice grains is obtained using an extruder.

When the mushroom powder is directly mixed with rice to produce a snack, the binding power is lowered by the mushroom powder, so that it is not manufactured in the form of a snack, and storage and texture are deteriorated. Moreover, as time passes, it becomes more quickly moist and difficult to consume.

Thus, in the present invention, by mixing mushroom powder and rice powder to prepare re-molded rice, the binding power of the mushroom powder and rice powder is increased, and the re-formed rice thus prepared is mixed with ordinary rice to prepare a snack to prepare a snack in a desired shape. It has a soft and chewy texture, and can improve storage and organoleptic properties.

The mushroom powder and rice powder are in a weight ratio of 1: 5-10, preferably 1: 7-9. If the amount of rice flour based on the mushroom powder is less than the above lower limit, the binding power with the rice flour may decrease and re-formed rice may not be formed.If it exceeds the upper limit, the mushroom's own flavor and taste will not be produced, and the texture will deteriorate. I can.

When the mushroom powder of the present invention is used immediately, it is not puffed by the moisture contained in the mushrooms, so that a snack cannot be manufactured, so a drying process must be performed. Since the described problem occurs, it is desirable to manufacture dried mushroom powder into re-molded rice.

The method of drying the mushroom powder is freeze drying or hot air drying, and when dried by a method such as vacuum drying, cold air drying, or natural drying, the color difference is high and browning is severe.

The freeze-drying is frozen at -65 to -75°C for 20 to 30 hours and then dried using a freeze dryer, and the hot air drying is dried in a hot air drying oven (HAD) at 20 to 60°C for 2 to 5 hours As a result, there is no change in moisture any more after the drying.

In addition, the mushroom powder of the present invention may be roasted by adding germinated brown rice extract to the mushroom powder dried by lyophilization or hot air drying. The mushroom powder is mixed with the germinated brown rice extract to further improve texture, improve binding power with rice flour, and exhibit a higher content of physiologically active ingredients. In addition, even if the mushroom powder is dried, it is properly moistened after a certain period of time after it is prepared as a snack. By using germinated brown rice, the moistening phenomenon can be delayed so that the moistening phenomenon occurs more slowly, thereby further improving the storage performance.

The germinated brown rice extract is obtained by mixing the germinated brown rice with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof, preferably alcohol at 70 to 110°C, preferably 70 to 90°C for 10 to 30 minutes, It is preferably an extract extracted for 20 to 25 minutes.

As the extraction solvent, it is preferable to extract with alcohol because the extract extracted with alcohol shows superior effects in binding strength, physiologically active ingredient, storage properties, etc. compared to extracts extracted with other extraction solvents.

In addition, when the extraction temperature of the germinated brown rice extract is out of the above range, the sensory properties are deteriorated, and inferior effects may be exhibited.

In addition, when the extraction time of the germinated brown rice extract is less than the lower limit, effects such as binding strength, physiologically active component, and storage capacity may be rapidly deteriorated, and when it exceeds the upper limit, the effect may be deteriorated and sensory performance may also decrease.

The dried mushroom powder and germinated brown rice extract are mixed in a weight ratio of 1: 0.2-0.7, preferably 1: 0.3-0.5. If the content of the germinated brown rice extract based on the dried mushroom powder is less than the lower limit, texture, binding power and storage properties with rice flour may be deteriorated, and if the content exceeds the upper limit, texture and organoleptic properties may be lowered.

The mixture of the dried mushroom powder and germinated brown rice extract is roasted at 150 to 300° C. for 1 to 20 minutes, preferably 1 to 8 minutes. The roasting means roasting in an oven. Mushroom powder does not prevent reabsorption of moisture only by drying process, so it can prevent reabsorption of moisture by treating it with germinated brown rice extract and roasting to delay rancidity and dampness.

Mushrooms prepared from the mushroom powder of the present invention may include at least one selected from the group consisting of enoki mushrooms, oyster mushrooms, and oyster mushrooms.

The average particle diameter of the rice flour used in the present invention is 10 to 20 μm, and if the average particle diameter of the rice flour is less than the lower limit, the texture of the reshaped rice may decrease and the texture may decrease when preparing a snack, which is greater than the upper limit. In some cases, it may be difficult to mold into re-molded rice.

The rice of the rice flour is not particularly limited as long as it is rice capable of manufacturing reshaped rice, but may include one type of rice selected from the group consisting of white rice, black rice, brown rice, glutinous rice, and barley.

Moisture is added to the mixed powder of the mushroom powder and rice powder, and then extruded into rice grains using an extrusion molding machine to obtain reshaped rice. Specifically, in the extrusion molding process using a twin-screw extrusion molding machine, the mixture to which moisture has been added is injected, and the temperature is raised from 60 to 105 to 110°C at a rate of 1 to 2°C/sec from the inlet to the discharge port before extrusion to prepare the mixture. After gelatinization, when the set temperature (105 to 110 ℃) is reached, the molded product extruded through the grain-shaped extrusion hole is discharged from the cutting part with a rotary knife to obtain re-molded rice. At this time, if the temperature and temperature rise rate are out of range, the mixture is not gelatinized, and thus the desired re-molded rice cannot be obtained.

In addition, 20 to 30 parts by weight of moisture may be added to 100 parts by weight of the mixed powder. When the moisture content is less than the lower limit based on the mixed powder, the mixed powder is not gelatinized, so that re-formed rice is not formed. If it exceeds, the mixed powder may spread and the texture may deteriorate.

Next, in step (B), the mixture of the reshaped rice and rice is put in a heated mold and pressed to puff to prepare a mushroom rice snack, and roasting before puffing the mixture of re-formed rice and rice It is desirable to make it.

The reshaped rice and rice (rice grains) are mixed in a weight ratio of 1: 5-13, preferably 1: 7-10. If the amount of rice is less than the lower limit based on remolded rice, the hardness of the snack is low, so it can be easily broken and the texture may deteriorate.If it exceeds the upper limit, it is not soft and hard, so it can be consumed by the elderly and young children. Uneasy.

As the rice, ordinary rice may be used as it is or may be pretreated with microwaves. When the rice is pre-treated with a microwave, the snack becomes softer, the storage capacity is increased, and puffing is easier than that of ordinary rice.

The microwave is irradiated for 0.5 to 3 minutes, preferably 1 to 2 minutes, at a frequency of 2.4 to 2.6 GHz and an output of 700 to 1000 Watt. When the frequency and/or output of the microwave is less than the lower limit, the snack is not softened and the storage property is not increased, and when the frequency and/or the output of the microwave is higher than the upper limit, texture and sensory properties may be deteriorated.

In addition, when the microwave treatment time is less than the lower limit, the snack does not become soft and the storage property is not increased, and when the time exceeds the upper limit, the shape of rice may not be maintained.

The roasting is roasted at 150 to 300 °C for 1 to 20 minutes, preferably 3 to 10 minutes. The roasting means roasting in an oven. Roasting before puffing improves the unique aroma and savory taste of mushrooms.

The rice of the rice grains is not particularly limited as long as it is puffable rice, but may include one type of rice selected from the group consisting of white rice, black rice, brown rice, glutinous rice, and barley.

The moisture content of the mixture of roasted reshaped rice and rice is 10 to 12% by weight, and when the moisture content is out of the above range, some puffing may not be performed.

The mixture of the roasted reshaped rice and rice is put into a mold heated at 200 to 280°C, preferably at 240 to 260°C, and puffed by pressing at 140 to 180 bar, preferably 150 to 160 bar.

The puffing device used for the puffing is not particularly limited as long as it is a conventional device for puffing a mixture of re-formed rice and rice, and specifically, heat is applied to the mixture put in the heated mold and cooked while being compressed at high pressure and exposed to external pressure. (Puffing) to prepare a puffed snack in which the mixture is puffed.

Since the rice used in the present invention is in the form of grains of rice, not powder, if the conditions of puffing temperature and pressure are outside the above range, gelatinization or deterioration may occur.

If the puffing temperature and pressure are less than the lower limit, not only the rice grains are gelatinized, but also the organoleptic property may be deteriorated.If the puffing temperature and pressure are above the upper limit, the mushroom powder may be denatured and the resulting unpleasant taste and aroma may reduce the sensory function. And rice grains can also deteriorate.

In addition, in the puffing step, puffing at 160 to 200 bar within 60 to 120 seconds after starting to pressurize the mixture, that is, after passing 20 to 120 seconds compared to the initial pressure, 10 to 30 bar, preferably 10 to 15 bar increases Only when puffing is performed in the state that the reformed rice and the moisture contained in the rice are completely removed and no denaturation occurs. If the pressure is less than the lower limit within the time after pressurization, the functionality may be lowered, and when the pressure exceeds the upper limit, the prepared snack may be easily broken and the functionality may be lowered.

Hereinafter, a preferred embodiment is presented to aid the understanding of the present invention, but the following examples are only illustrative of the present invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It is natural that such modifications and modifications fall within the appended claims.

[Mushroom drying]

Drying of oyster mushrooms (Fig. 1)

Control 1.

One strand of oyster mushroom was separated and used without drying.

Preparation Example 1. Oyster mushroom_freezing

One strand of oyster mushrooms was separated, frozen at -72° C. for 24 hours, and dried using a freeze dryer (FD) to prepare frozen oyster mushroom powder.

Preparation Example 2. Oyster mushroom_vacuum

One strand of oyster mushrooms was separated and dried at 95° C. for 5 hours using a vacuum drying oven (VD) and then dried at 55° C. for 2 hours to prepare vacuum oyster mushroom powder.

Preparation Example 3-6. Oyster Mushroom_Frenzy

One strand of oyster mushrooms was separated and dried in a hot air drying oven (HAD) at 20° C., 30° C., 50° C., and 70° C. for 4 hours to prepare hot air oyster mushroom powder.

<Test Example_1>

Test Example 1. Moisture content, chromaticity and browning degree measurement

1-1. Moisture content (%): It was measured repeatedly 3 times using an infrared moisture meter (Moisture Analyzer, MB45, Ohaus, USA).

1-2. Chromaticity: Measured using a color difference meter (CR-400, Minolta, Osaka, Japan) calibrated with a standard white plate (L=93.89, a=-1.26, b=1.73), and the results were measured with Hunter's value of lightness. , L), redness (a), and yellowness (b) values. The degree of browning is expressed by the Brown Index using the following [Equation 1].

[Equation 1]

1-3. Browning degree: 40 ml of distilled water and 10 ml of 10% Trichloro acetic acid are added to 1 g of the sample, left at room temperature for 2 hours, filtered with Whatman No.2, and then used a UV-spectrophotometer (Jasco V650, Tokyo, Japan). Absorbance was measured at 420 nm.

For statistical analysis, ANOVA analysis of variance was performed using SPSS 18.0, and the significance (p<0.5) of each measurement average was tested by Duncan's multiple range test.

division Moisture content
(%) Chromaticity Browning degree
(OD) L a b △E BI Control 1 86.76±1.22 79.11±0.44 -0.02±0.02 8.00±0.46 0.00±0.00 5.99±0.94 - Manufacturing Example 1 1.19±0.10 79.94±0.62 -0.03±0.05 8.81±0.16 6.42±0.46 11.37±0.12 0.044 Manufacturing Example 2 2.49±0.17 69.77±0.23 0.10±0.03 11.47±0.14 21.44±0.78 17.65±0.25 0.121 Manufacturing Example 3 11.22±0.31 71.46±0.28 -0.82±0.04 13.35±0.03 18.18±0.43 19.33±0.12 0.107 Manufacturing Example 4 8.05±0.02 70.34±0.49 -0.95±0.11 13.39±0.19 7.13±0.81 15.59±0.31 0.068 Manufacturing Example 5 3.20±0.25 72.54±0.40 -0.72±0.02 11.83±0.07 8.59±0.77 16.64±0.18 0.071 Manufacturing Example 6 3.40±0.21 69.29±1.28 -0.12±0.10 11.89±0.59 10.28±0.56 18.28±1.35 0.082

As shown in Table 1 above, it was confirmed that the L value in chromaticity was the highest in the mushroom powder prepared in Preparation Example 1, and the lowest in the mushroom powder prepared in Preparation Example 2 and Preparation Example 6. The ΔE value representing the color difference was low in the mushroom powder prepared in Preparation Example 1, Preparation Example 4 and Preparation Example 5, and BI and browning degree (OD) were also prepared in Preparation Example 1, Preparation Example 4 and Preparation Example 5. It was confirmed that the powder was the lowest.

Thereafter, snacks were prepared using the mushroom powders of Preparation Example 1 and Preparation Example 4 that were not browned most.

Drying of king oyster mushrooms (Fig. 2)

Control 2.

The new matsutake was cut so that the width X length X height was 1 cm each, and used without drying.

Manufacturing Example 7. New Songi Mushroom_Freeze

The pine oyster mushrooms were cut so that the width X length X height was 1 cm, and then frozen at -72° C. for 24 hours, and dried using a freeze dryer (FD) to prepare a frozen pine oyster mushroom powder.

Manufacturing Example 8. New pine mushroom_vacuum

The king oyster mushrooms were cut so that the width X length X height was 1 cm, and dried at 95° C. for 5 hours using a vacuum drying oven (VD), and then dried at 55° C. for 2 hours to prepare a vacuum king oyster mushroom powder.

Preparation Example 9-12. New pine mushroom_Frenzy

The new matsutake mushrooms were cut to have a width X length X height of 1 cm, and dried in a hot air drying oven (HAD) at 20° C., 30° C., 50° C., and 70° C. for 4 hours, respectively, to prepare a hot air mushroom powder.

<Test Example_2>

Test Example 2. Moisture content, chromaticity and browning degree measurement

The same method as in Test Example 1 was measured.

division Moisture content
(%) Chromaticity Browning degree
(OD) L a b △E BI Control 2 88.46±0.85 91.35±1.37 -0.30±0.08 7.59±1.09 0.00±0.00 7.79±1.09 - Manufacturing Example 7 0.57±0.05 86.91±0.20 -0.43±0.04 8.30±0.10 4.34±0.30 9.44±0.17 0.025 Manufacturing Example 8 1.81±0.17 82.30±0.08 -0.14±0.03 12.91±0.14 10.88±0.40 16.54±0.21 0.075 Manufacturing Example 9 8.37±0.28 80.85±0.14 -0.38±0.02 12.98±0.19 12.17±0.52 16.73±0.28 0.068 Manufacturing Example 10 8.05±0.06 84.25±0.25 -0.68±0.04 11.31±0.23 7.43±0.16 11.47±0.30 0.033 Manufacturing Example 11 3.55±0.48 82.68±0.20 -0.51±0.01 11.45±0.15 9.85±0.40 14.09±0.16 0.045 Manufacturing Example 12 3.73±0.12 82.61±0.14 -0.34±0.03 11.47±0.20 9.91±0.62 14.29±0.28 0.055

As shown in Table 2 above, it was confirmed that the L value in chromaticity was the highest in the mushroom powder prepared in Preparation Example 7 and Preparation Example 10, and the remaining group was low. It was confirmed that the ΔE value representing the color difference was low in the mushroom powder prepared in Preparation Example 7 and Preparation Example 10, and the mushroom powder prepared in Preparation Example 7 and Preparation Example 10 also had the lowest BI and browning degree (O.D).

Thereafter, snacks were prepared using the mushroom powders of Preparation Example 7 and Preparation Example 10 that were not browned most.

Drying of enoki mushrooms (Fig. 3)

Control 3.

Enoki mushrooms were cut 4 cm from the bottom and only the upper part was used without drying.

Preparation Example 13. Enoki mushroom_freezing

Enoki mushrooms were cut 4 cm from the bottom and frozen at -72° C. for 24 hours using only the upper part, and then dried using a freeze dryer (FD) to prepare frozen enoki mushroom powder.

Preparation Example 14. Enoki mushroom_vacuum

Enoki mushrooms were cut 4 cm from the bottom and dried at 95° C. for 5 hours using a vacuum drying oven (VD) using only the upper part, and then dried at 55° C. for 2 hours to prepare vacuum enoki powder.

Production Example 15-18. Enoki mushroom_Frenzy

Enoki mushrooms were cut 4 cm from the bottom and dried in a hot air drying oven (HAD) for 4 hours at 20° C., 30° C., 50° C., and 70° C. using only the upper part to prepare hot air mushroom powder.

<Test Example_3>

Test Example 3. Moisture content, chromaticity and browning degree measurement

The same method as in Test Example 1 was measured.

division Moisture content
(%) Chromaticity Browning degree
(OD) L a b △E BI Control 3 87.77±0.27 79.03±2.53 -1.70±0.10 9.89±0.16 0.00±0.00 11.44±0.23 - Manufacturing Example 13 1.49±0.24 80.88±0.17 -0.55±0.09 16.76±0.16 7.51±0.83 22.15±0.38 0.063 Manufacturing Example 14 4.72±0.16 63.93±0.48 3.96±0.03 16.98±0.19 17.67±2.32 34.85±0.10 0.146 Manufacturing Example 15 8.25±0.30 59.97±0.09 2.71±0.15 16.10±0.11 20.54±2.31 33.96±0.41 0.113 Manufacturing Example 16 6.85±0.25 70.64±0.33 1.28±0.05 17.32±0.19 11.71±1.95 31.84±0.52 0.107 Manufacturing Example 17 2.36±0.13 74.36±0.27 1.40±0.10 17.63±0.13 9.74±0.79 26.86±0.37 0.067 Manufacturing Example 18 1.51±0.26 64.87±0.37 4.25±0.13 17.23±0.29 17.07±1.95 35.14±0.25 0.234

As shown in Table 3 above, it was confirmed that the L value in chromaticity was the highest in the mushroom powder prepared in Preparation Example 13 and Preparation Example 17, and the remaining group was low. It was confirmed that the ΔE value representing the color difference was low in the mushroom powder prepared in Preparation Example 13 and Preparation Example 17, and the mushroom powder prepared in Preparation Example 13 and Preparation Example 17 also had the lowest BI and browning degree (O.D).

After that, a snack was prepared using the mushroom powder of Preparation Example 13 that was not browned.

Freeze-dried mushroom powder and mushroom powder + germinated brown rice extract

Preparation Example 19. Frozen oyster mushroom powder + germinated brown rice extract

The frozen oyster mushroom powder and germinated brown rice extract prepared in Preparation Example 1 were mixed at a weight ratio of 1:0.4 to prepare oyster mushroom powder.

<Test Example_4>

Test Example 4. Analysis of minerals, vitamins and beta-glucan components of mushroom powder

Non-dry controls 1 to 3; The contents of minerals, vitamins, and beta-glutan were measured for the freeze-dried mushroom powder of Preparation Examples 1, 7 and 13; and the mushroom powder of Preparation Example 19.

Classification (mg/100g) Control 1 Control 2 Control 3 Manufacturing Example 1 Manufacturing Example 7 Manufacturing Example 13 Manufacturing Example 19 magnesium 68.45 52.77 42.39 119.94 90.08 81.97 236.78 potassium 949.18 1164.52 1027.44 1940.65 2542.01 2272.49 2488.48 sign 198.46 402.18 388.43 374.19 717.5 683.75 612.48 iron 5.94 2.11 4.08 8.88 3.49 7.56 39.57 Vitamin B1 0.08 0.11 0.18 0.13 0.23 0.37 0.48 Vitamin B2 - 0.10 0.30 - 0.22 0.51 0.16 Niacin - - - - - - - Beta glucan 291.44 198.66 164.37 360.73 219.29 188.26 596.11

As shown in Table 4 above, it was confirmed that the freeze-dried mushroom powder of Preparation Example 1, Preparation Example 7 and Preparation Example 13 increased the content of minerals, vitamins and beta glucans compared to the control groups 1 to 3.

In addition, it was confirmed that Preparation Example 19 to which the germinated brown rice extract was added increased the contents of minerals, vitamins and beta glucans compared to Preparation Example 1.

[Examples and Comparative Examples]

Example 1. Frozen Oyster Mushroom Powder use

After mixing the frozen oyster mushroom powder and white rice rice powder prepared in Preparation Example 1 at a weight ratio of 1: 9, water was added in an amount of 20 parts by weight to 100 parts by weight of the mixed mixture, and then injected into the twin-screw extruder, and then the injection port of the extruder The mixture is gelatinized by raising the temperature from 60°C to 108°C at a rate of 1 to 2°C/sec from the discharge port to the discharge port. When the set temperature was reached, the gelatinized mixture was extruded through a rice grain-shaped extrusion hole and discharged with a rotary knife to obtain reshaped rice.

After mixing the reshaped rice and white rice grains in a weight ratio of 1: 9, the mixture was put into a mold heated to 210°C, and then pressurized at a pressure of 150 bar and then puffed at 160 bar after 100 seconds to make a puffed mushroom rice snack. Was prepared.

Example 2. Reformed Rice_Use of Germinated Brown Rice Extract

It was carried out in the same manner as in Example 1, but when preparing reshaped rice, frozen oyster mushroom powder and germinated brown rice extract were mixed in a weight ratio of 1:0.4 and roasted at 190° C. for 2 minutes to prepare oyster mushroom powder. By mixing with to prepare reshaped rice, and using this to prepare a puffed mushroom rice snack.

Example 3. Snack_Microwave irradiation

Conducted in the same manner as in Example 1, but after irradiating the grains of white rice mixed with the reshaped rice for 1 minute with a microwave having a frequency of 2.5 GHz and an output of 800 Watt to prepare a snack for 1 minute, then the rice and the white rice treated with microwaves Rice grains were mixed and roasted at 210° C. for 3 minutes was puffed to prepare a puffed mushroom rice snack.

Example 4. Germinated Brown Rice Extract + Microwave

It was carried out in the same manner as in Example 1, but when preparing reshaped rice, frozen oyster mushroom powder and germinated brown rice extract were mixed in a weight ratio of 1:0.4 and roasted at 190° C. for 2 minutes to prepare oyster mushroom powder. Mixing with the reshaped rice to prepare reshaped rice, and after irradiating the white rice grains mixed with the re-shaped rice with a microwave of 2.5 GHz frequency and 800 Watt output for 1 minute in advance, and then mixing the reshaped rice and the white rice grains treated with microwave Puffed mushroom rice snack was prepared by puffing the roasted at 210 ℃ for 3 minutes.

Example 5. Hot air 30 ℃ Oyster mushroom Powder use

In the same manner as in Example 1, but using the hot air 30 ℃ oyster mushroom powder prepared in Preparation Example 4 instead of the frozen oyster mushroom powder prepared in Preparation Example 1 to prepare a puffed mushroom rice snack.

Example 6. Frozen king oyster mushroom Powder use

In the same manner as in Example 1, but using the frozen oyster mushroom powder prepared in Preparation Example 7 instead of the frozen oyster mushroom powder prepared in Preparation Example 1, a puffed mushroom rice snack was prepared.

Example 7. Hot air at 30 ℃ new matsutake Powder use

In the same manner as in Example 1, but using the hot air 30 ℃ oyster mushroom powder prepared in Preparation Example 10 instead of the frozen oyster mushroom powder prepared in Preparation Example 1 to prepare a puffed mushroom rice snack.

Example 8. Frozen enoki mushroom Powder use

In the same manner as in Example 1, but instead of the frozen oyster mushroom powder prepared in Preparation Example 1, the frozen enoki mushroom powder prepared in Preparation Example 13 was used to prepare a puffed mushroom rice snack.

Comparative Example 1. Mushroom powder: rice powder = 1: 3 weight ratio

In the same manner as in Example 1, the frozen oyster mushroom powder and the white rice powder were mixed at a weight ratio of 1:3 to prepare reshaped rice, and then a puffed mushroom rice snack was prepared using this.

Comparative Example 2. Reformed rice: rice = 1: 15 weight ratio

In the same manner as in Example 1, a puffed mushroom rice snack was prepared by mixing the reshaped rice and white rice grains at a weight ratio of 1:15.

<Test Example_5>

Test Example 5. Visual measurement

Figure 4 Photographs of mushroom snacks prepared according to Example 1 and Examples 5 to 7 of the present invention.

As shown in FIG. 4, it was confirmed that the color of the mushrooms was kept white and was similar to the white rice, so there was no foreign feeling.

Test Example 6. Measurement of hardness and crispness of puffed mushroom rice snack

Puffed mushroom rice snacks prepared according to Examples and Comparative Examples were measured for hardness and crispness with a texture analyzer (XA-XT2, England), and are shown in Table 5 below. Crispness is a value obtained by measuring the number of peaks from the force-time curve, and has no unit.

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Comparative Example 1 Comparative Example 2 Hardness
(g) 2148.1 2198.7 2167.8 2184.8 2194.2 2206.7 2259.9 2195.7 1768.4 3145.5 Crispy 85.19 88.28 87.54 89.19 84.00 84.96 83.54 85.28 31.08 32.17

As shown in Table 5 above, it was confirmed that the puffed mushroom rice snacks prepared according to Examples 1 to 8 of the present invention had excellent hardness compared to Comparative Examples 1 and 2. In particular, Comparative Example 1 is considered to have a low hardness, so that the binding force between the mushroom powder and rice powder is low, and Comparative Example 2 is prepared as a hard snack such as too high hardness, so it is not easy to consume.

In addition, when comparing Examples 1 to 5 among the puffed mushroom rice snacks prepared according to the examples of the present invention, the excellent crispness in the order of Example 5> Example 2> Example 3> Example 1> Example 5 Confirmed. Examples 6 to 8 were also excellent in crispiness, which was confirmed to be significantly superior to Comparative Examples 1 and 2.

Test Example 7. Measurement of crispness during storage

Crispness was measured in the same manner as in Test Example 6.

division 0 day 15 day 30 day 40 day Example 1 85.19 84.28 81.07 77.89 Example 2 88.28 87.11 86.09 83.48 Example 3 87.54 86.81 83.18 80.08 Example 4 89.19 88.15 87.43 84.40 Example 5 84.00 83.14 80.10 77.06 Example 6 84.96 84.01 80.16 77.28 Example 7 83.54 82.43 79.15 76.37 Example 8 85.28 84.33 81.27 78.25 Comparative Example 1 31.08 30.42 26.11 22.01 Comparative Example 2 32.17 31.21 27.44 23.17

As shown in Table 6 above, in Examples 2 and 4 using a mixture of mushroom powder and germinated brown rice extract, it was confirmed that the crispness was maintained until 30 days, but the crispness decreased from 40 days, and germinated brown rice extract was not used. In Example 1, Example 3, and Examples 5 to 8, which were not, it was confirmed that the crispness was maintained until the 15th, but the crispyness was decreased thereafter.

Overall, it was confirmed that the puffed mushroom rice snacks prepared according to Examples 1 to 8 of the present invention maintained crispness compared to Comparative Examples 1 and 2 even if time passed.

Test Example 8. Sensory test

Puffed mushroom rice snacks prepared according to Examples and Comparative Examples were subjected to a sensory test by 15 professional panelists with more than 3 years of sensory test experience in the food-related field, using a 9-point scale (the higher the degree, the closer to 9). It was measured, and it is shown in the following [Table 7].

-Appearance, taste, texture, and overall preference: 1 point = very bad, 9 points = very good.

division Exterior flavor Texture Comprehensive preference Example 1 7.88 7.16 7.09 7.48 Example 2 8.01 7.94 7.99 8.00 Example 3 8.04 7.59 7.41 7.61 Example 4 8.11 8.08 8.14 8.12 Example 5 7.42 7.02 6.98 7.02 Example 6 7.87 7.20 7.14 7.50 Example 7 7.40 6.98 7.04 7.11 Example 8 7.91 7.09 7.21 7.54 Comparative Example 1 3.15 3.84 3.04 3.11 Comparative Example 2 6.42 4.85 3.88 4.28

As shown in Table 7 above, it was confirmed that the puffed mushroom rice snacks prepared according to Examples 1 to 8 of the present invention were superior to Comparative Examples 1 and 2 in appearance, taste, texture, and overall acceptability.

In particular, it was confirmed that the functionality of Examples 2 and 4 is excellent among Examples 1 to 5.

Claims (19)

(A) adding moisture to the mixed powder of mushroom powder and rice powder, and extruding it into rice grains using an extruder to obtain re-molded rice; And
(B) placing the mixture of the reshaped rice and rice into a heated mold and pressurizing and puffing; a method for producing a mushroom rice snack comprising: The method of claim 1, wherein in the step (A), the mushroom powder and rice powder are mixed in a weight ratio of 1:5-10. The method of claim 1, wherein in the step (A), the mushroom powder is dried by freeze drying or hot air drying. The method of claim 3, wherein the hot air drying is performed at 20 to 60° C. for 2 to 5 hours. The method of claim 1, wherein the mushroom powder in the step (A) is roasted by adding germinated brown rice extract to the mushroom powder dried by freeze drying or hot air drying. The method of claim 5, wherein the germinated brown rice extract is obtained by extracting the germinated brown rice with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof. The method of claim 5, wherein the germinated brown rice extract is an extract extracted with alcohol at 70 to 110°C for 10 to 30 minutes. The method of claim 5, wherein the dried mushroom powder and germinated brown rice extract are mixed in a weight ratio of 1:0.2-0.7. The method of claim 1, wherein the mushroom prepared from the mushroom powder in step (A) is at least one selected from the group consisting of enoki mushrooms, oyster mushrooms, and king oyster mushrooms. The method of claim 1, wherein the mixed powder to which moisture is added in the step (A) is put into an extruder and gelatinized by increasing the temperature from 60 to 105 to 110 °C at a temperature increase rate of 1 to 2 °C/sec. A method for producing a mushroom rice snack, characterized in that. The method of claim 1, wherein in the step (B), the reshaped rice and rice are mixed in a weight ratio of 1:5-13. The method of claim 1, wherein the rice in the step (B) is irradiated with microwaves. 13. The method of claim 12, wherein the microwave has a frequency of 2.4 to 2.6 GHz. The method of claim 12, wherein the microwave is irradiated for 2 to 10 minutes. The method of claim 1, wherein the mixture of the reshaped rice and rice in the step (B) is roasted before being puffed. The method of claim 1, wherein the rice used in steps (A) and (B) is at least one selected from the group consisting of white rice, black rice, brown rice, glutinous rice, and barley. The method of claim 1, wherein the temperature of the mold in the puffing step of step (B) is 200 to 280 °C, and the pressure for pressing the mixture is 140 to 180 bar. The method of claim 1, wherein puffing is performed at 160 to 180 bar within 60 to 120 seconds after starting to press the mixture in the puffing step of step (B). A mushroom rice snack prepared according to the manufacturing method of any one of claims 1 to 18.

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