KR20210009772A - Manufacturing method of rice snack using polished rice, unpolished rice and adding beef and thereof - Google Patents

Abstract

The present invention provides: a rice snack using polished rice and unpolished rice as major ingredients and having beef added thereto, which provides excellent taste and texture; and a manufacturing method of the rice snack. According to the present invention, the manufacturing method comprises: a first step of washing and drying polished rice and unpolished rice and adding enzyme-treated stevia powder and salt to the rice to prepare a first mixture; a second step of preparing a second mixture formed by cooking minced beef with a seasoning obtained by mixing minced green onion, minced garlic, minced onion, pear juice, soy sauce, black pepper powder, and rice wine; a third step of mixing the secondary mixture to the first mixture with a high-performance mixer; a fourth step of putting a predetermined amount of a third mixture into a puffing machine as necessary and puffing the same to manufacture the rice snack; and a fifth step of packing a predetermined amount of the rice snack manufactured in the fourth step.

Description

Rice snacks using polished rice, unpolished rice and adding beef and thereof, using white rice and brown rice as main ingredients, and adding beef

The present invention relates to a rice cracker containing white rice and brown rice as main ingredients and beef added, and a method for manufacturing the same, and more particularly, after washing and drying the white rice and brown rice, enzyme-treated stevia and salt are mixed to After preparing a mixture, chopping beef finely and cooking the mixed secondary mixture with various seasonings, heating to adjust the moisture content, and then adding a predetermined amount of the tertiary mixture of the first mixture and the second mixture The present invention relates to a rice cracker in which white rice and brown rice are used as main ingredients, and beef is added, and a method of manufacturing the same.

It is a simple taste food made by using the principle that the volume of the grain is expanded by puffing when the pressure is rapidly lowered after heating grains such as rice, corn, and barley that are fried at high pressure. These puffed grains are easily chewable and porous. As it turns into dextrin, it is popular as a snack for children and the elderly because it has the advantage of being well digested when consumed.

In recent years, interest in functional health foods has increased and there are various demands of consumers, and with the development of food processing technology, the development of products that pursue health, functionality, and simplicity in foods that emphasize food or nutrition are being actively carried out. , The production and demand of pollution-free natural foods, health foods, beauty foods, and low-calorie foods are increasing.

As a technology for puffing, a method of mixing artificial rice and black rice coconut, etc., followed by ripening, and ‘manufacturing method for puffing products’ (Korean Patent Laid-Open Patent No. 10-2005-0098805) was disclosed. 92%) and a small amount of black rice (3%) and coconut (1%) were used, and the taste and texture were not very different from the traditional rice crackers.

In addition, 1-6% of mulberry leaf powder is mixed with rice flour (mixture of brown rice powder and white rice powder), extruded, dried, and then dried to make a pop-fried material ('Pellets made of mulberry leaf powder and brown rice powder' (registered in Korea) Patent No. 10-0763244) has been disclosed, but the effect of containing the nutrients of mulberry leaves and brown rice was obtained, and the taste of fried chicken was not improved.

In addition, there was a conventional method of making pop-fried using rice flour, but there was a problem that the shape of the rice was distorted after molding due to the low viscosity of the rice (Korean Patent Publication No. 10-2007-0119886).

Conventionally, pop-fried foods are made only from grains such as rice, flour, and corn, so they have a light taste, but have a disadvantage in that they have no other characteristics.

In addition, due to the stereotype that only grains such as rice and corn were produced, it did not change the taste or nutrition.

It is an object of the present invention to not pulverize dry white and brown rice after washing, but to use it as the main material, so that it does not become distracted after puffing, and it is not absorbed by the human digestive system even though it has 250 times the sweetness of sugar, and thus affects the concentration of sugar in the blood. It is intended to manufacture rice crackers that are harmless to the human body by making puffed rice crackers by adding enzyme-treated stevia powder and salt, which are discharged through the digestive system without giving them.

Another object of the present invention is to add finely chopped green onion, minced garlic, minced sheep, pear juice, cheongju, soy sauce, and black pepper to finely chopped beef, and evenly mix it with a mixer, and then cooked secondary mixture and the 1 It is intended to provide a rice cracker in which white rice and brown rice having a taste of beef are used as the main ingredients, and a method of manufacturing the same, by putting the tertiary mixture in which the tea mixture is mixed again in a puffing machine in a certain amount, and puffing it to produce a rice cracker.

Rice confectionery containing white rice and brown rice as main materials and beef according to the present invention and its manufacturing method are the first step of preparing a first mixture by washing and drying the white rice and brown rice, and then adding enzyme-treated stevia powder and salt ( S1); and a second step (S2) of preparing a second mixture cooked with a seasoning mixture of finely chopped green onion, minced garlic, minced onion, pear juice, soy sauce, black pepper, and cheongju, chopped on beef chopped with a mincer; and the above A third step (S3) of mixing the second mixture with the first mixture for 4 to 5 minutes with a high-performance mixer; and a fourth step of preparing a rice cracker by puffing a certain amount of the third mixture into a puffing machine as needed ( S4); and a fifth step (S5) of packaging the rice crackers manufactured in the fourth step by a certain amount, and provides rice crackers with white rice and brown rice as main ingredients and beef added to them, and a manufacturing method thereof. do.

By mixing the main ingredients, white rice and brown rice in a weight ratio of 1:1, when puffing in a puffing machine, it is cohesive and does not become distracted, the texture is savory, and because seasoned beef is added, nutrients can be ingested. It is a very useful invention that can increase the income of farming and fishing villages and create new jobs by widely spreading a good snack rice cracker manufacturing method to farming and fishing villages.

1 is a flow chart of a manufacturing process of a rice cracker containing beef and white rice as main ingredients of the present invention.

Specific matters including the problems, solutions, and effects of the present invention as described above are included in the embodiments and drawings to be described below, and the advantages and features of the present invention and methods of achieving them are included in the accompanying drawings. It will become apparent with reference to the examples described later in detail together with.

Rice crackers and a method of manufacturing the same, in which white rice and brown rice are used as main ingredients of the present invention and beef is added will be described in detail below with reference to the accompanying drawings.

The first step is to prepare a first mixture by mixing white rice and brown rice, washing and drying with water, and adding enzyme-treated stevia powder and salt; as

In this case, the white rice and brown rice are mixed with 47-48% by weight of white rice and 47-48% by weight of brown rice, and rice varies depending on the variety, cultivation area, milling rate, and storage period, but more than 70% starch, 7- It contains 8%, 1~3% fat, vitamins and minerals. Since general nutrient components are not uniformly distributed throughout the whole fine grains, but are mainly contained in the fruit seed skin and the nutrient layer, there is a correlation between rice taste and loss of nutrients depending on the milling yield.

In the nutritional components of rice (general ingredients, minerals, fatty acids, amino acids, fiber, etc.), minerals decrease as the degree of refinement increases, while phosphorus, iron, sodium, potassium, zinc, and magnesium decrease, and calcium increases. Among the amino acids in rice, glutamic acid is the most abundant (white rice 11.54~16.93mg/g, 13.28~20.24mg/g), so the nicotinic acid content of brown rice is higher than that of white rice. Accordingly, vitamins are reduced by more than 50%. Crude fiber contains two to four times more brown rice than white rice, and two to three times more dietary fiber than white rice. (2002. Rural Jinhongcheong. Rural Life Research Institute, Choi Jeong-suk, Ahn Hoon, Nam Hee-jung)

The physicochemical properties of the puffed snack using alkaline heat-treated brown rice contain nutrients in the outer skin, algae layer, and embryo, and the bulk density decreases with increasing replacement ratios of white and brown rice (1, 50, 100%). , The degree of swelling of grains is determined by the degree of sudden change in temperature and pressure, and the higher the replacement ratio of brown rice, the slightly decreased content of damaged starch, the calcium content of brown rice slightly decreased after swelling, and the difference in color of the puffed snack is brown rice. The color changes due to the influence of the flavonoid pigments present in the outer skin of the skin. In the case of the 50% replacement puffed snack, the redness and yellowness were low, but the brightness increased, and the occurrence of different colors and low brightness of the puffed snack was brown rice. It can be solved by mixing with and, after puffing, the volume of brown rice grains increased and a dense internal structure was formed, and the moisture content and volume density of the expanded snacks decreased as the replacement ratio of brown rice increased.

Therefore, in the present invention, by mixing and using 47 to 48% by weight of white rice and 47 to 48% by weight of brown rice, that is, about 1; 1, fatty acids, amino acids, vitamins, calcium, crude fiber and dietary fiber that are insufficient in white rice are supplemented with brown rice. For this, white rice and brown rice were mixed at about 1;1.

In addition, when white rice and brown rice are mixed in a ratio of about 1 to 1, the yellowness is lowered, but the brightness can be increased, and it is judged to be suitable for sensory purposes such as texture and cohesiveness, and it is found that it is suitable in terms of puffing degree and chromaticity. Became.

In the first step, 47-48% by weight of white rice and 47-48% by weight of brown rice are mixed, washed in clear water, dried to a moisture content of 14-16%, and then 0.20% by weight of enzyme-treated stevia powder and 0.30% by weight of salt. % Is uniformly mixed with a mixer to prepare a first mixture.

The second step is a step of preparing a secondary mixture by dipping the seasoning with minced beef so that the seasoning is cut and aged; as

Select beef with less fat and chop 100g of the beef with a perforated diameter of 6mm using a kitchen mincer (Kitchen Aid grinder, K5SS mincer), chopped green onions 5g, minced garlic 5g, minced onion 10g, pear juice 15 Put the second mixture of seasoning the minced beef with ~20g, pepper 2g, soy sauce 10g and sake 5g in a stainless steel container and immerse for 3-4 hours at a low temperature of 4-5℃ to cut the seasoning evenly, It is the stage of ripening at the same time.

In the third step, after cooking the second mixture seasoned and aged in the second step, the first mixture and the second mixture are mixed to prepare a third mixture in a facet state, and then the moisture is adjusted. Step; as,

After cooking the second mixture seasoned and aged in the second step and cooling it to room temperature, 95% by weight of the first mixture and 5% by weight of the second mixture are mixed with a high-performance mixer for 4 to 5 minutes, After preparing the mixture, the moisture is adjusted,

Since the puffing operation is satisfactory only when the moisture content of the tertiary mixture is appropriate, put the tertiary mixture in a container and gradually heat it at a low temperature of 45 to 55°C and heat until the moisture content reaches 14 to 16%, and then to room temperature. It will cool down.

When a certain amount of the tertiary mixture is put into a puffing machine and puffed, when the internal temperature of the puffing machine is 230 to 250°C and the moisture content of the tertiary mixture is 14 to 16% or less, the material is easy to burn, and on the contrary, the tertiary mixture When the moisture content of is 14 to 16% or more, the puffing becomes incomplete and the puffing time is also delayed. Therefore, it was found that the moisture content of the tertiary mixture is 14 to 16%.

The fourth step is to put the third mixture into a puffing machine and puff to prepare a rice cracker with white rice and brown rice as main ingredients and beef added thereto; and

The fifth step is a step of packaging the rice confectionery prepared in the fourth step, and the rice confectionery prepared in the fourth step is cooled to room temperature to prevent moisture after packaging and then packaged.

In the product development stage, a sensory test was conducted to determine the validity and marketability of product development by examining the overall taste and preference of the prototype.

The sensory test of the rice confectionery of the present invention was conducted as a scoring test, and the sensory staff selected 15 panels who had received training on sensory evaluation in advance and became familiar with sufficient knowledge, terms, and evaluation criteria. I did it. All samples were marked with 5 digits using a random number table, and after evaluating one sample, be sure to rinse your mouth with water and try another sample.

Claims (5)

A first step of preparing a first mixture by mixing white rice and brown rice, washing and drying with water, and adding enzyme-treated stevia powder and salt;
A second step of preparing a secondary mixture by dipping the seasoning with minced beef so that the seasoning is cut and aged;
A third step of cooking the second mixture seasoned and aged in the second step, mixing the first mixture and the second mixture to prepare a third mixture in a paste state, and then controlling moisture;
Putting the tertiary mixture prepared in the third step into a puffing machine and puffing to prepare a rice cracker by adding white rice and brown rice as main ingredients and adding beef; including, 47 to 48% by weight of the white rice and 47 to 48 weight of brown rice % Is mixed, and 0.20% by weight of enzyme-treated stevia powder and 0.30% by weight of salt are added. A method for producing rice crackers in which white rice and brown rice are used as main ingredients and beef is added. The method of claim 1,
The second mixture, seasoned with the beef minced in the second step, is put in a container and immersed for 3 to 4 hours at a low temperature of 4 to 5°C so that the seasoning is cut and aged. Method of producing rice crackers with added. The method of claim 1,
Mixing 95% by weight of the first mixture and 5% by weight of the second mixture prepared in the first step with a mixer to prepare a tertiary mixture in a paste state, using white rice and brown rice as main ingredients and adding beef How to make rice crackers. The method of claim 1,
In the third step, the water control of the tertiary mixture includes white rice and brown rice, characterized in that the tertiary mixture is placed in a container and gradually heated at a low temperature of 45 to 55°C until the moisture content is 14 to 16%. A method of making rice crackers with added beef. Rice confectionery made with white rice and brown rice as main ingredients and beef added by the manufacturing method of claim 1

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