WO2011115423A2

WO2011115423A2 - Microwavable puffing rice snack and manufacturing method thereof

Info

Publication number: WO2011115423A2
Application number: PCT/KR2011/001837
Authority: WO
Inventors: Tae Hyung Kim; Su Yeon Chung; Hyo Young Jeong; Jun Bong Choi
Original assignee: Cj Cheiljedang Corporation
Priority date: 2010-03-19
Filing date: 2011-03-16
Publication date: 2011-09-22
Also published as: WO2011115423A3; KR20110105488A

Abstract

The present invention relates to a microwavable puffing rice snack and a method for manufacturing the same, and more specifically, to a method for manufacturing a microwavable puffing rice snack in a type of pellet, comprising: a) mixing a powder of glutinous rice, a powder of non-glutinous rice, glutinous rice starch, sugar and an anti-aging agent; b) preparing a rice cake by steam cooking the above mixture; c) extruding the above rice cake in a fixed thickness; d) cutting and molding the extruded rice cake; e) drying the cut-molded rice cake; and f) weighting and packaging the dried rice cake.

Description

MICROWAVABLE PUFFING RICE SNACK AND MANUFACTURING METHOD THEREOF

The present invention relates to a microwavable puffing rice snack and a method for manufacturing thereof, and more specifically to a microwavable puffing rice snack and a method for manufacturing thereof, in which the rice snack is a new concept pellet having the optimum water condition that can be directly puffed by a consumer for eating and the method includes cutting after steaming a rice-cake and then drying under a specific condition to make a rice-cake to have water that can be puffed.

Recently, many developments and commercialization of favorite foods are being carried, boosted by increase atmosphere of domestic rice consumption. However, all of them are a rice cracker that is a type of a finished product, or Korean traditional sweets and cookies(Hangwa), popped rice, and snacks which is a kind of popping rice. In addition, there is no rice snack that can be directly puffing by a consumer, in which the rice snack are very easy to carry and store, and has a long shelf life like popcorn.

It is impossible to commercialize the existed Korean traditional sweets and cookies, which is made by using a popped rice and sticky rice, as a pellet due to its nature. The popped rice and popping rice are the popped product in equipment at high temperature and high pressure, but have a soft texture, and tend to have easily become soggy so that they are not crispy when chewing and have a plain taste. Therefore, the frequency of consuming the popped rice and pupping rice are low.

A rice snack and pellet prepared by only using non-glutinous rice become have cracks with the passing of time so that they are out of marketability. In addition, glutinous rice has a high content of amylopectin due to its nature so that when it is again aged after aging, it have rapidly hardened and very easy to have serious cracks. Therefore, it is impossible to supply the pellet prepared by using glutinous rice.

Microwavable popcorn has the similar eating way with that of the product according to the present invention, but is prepared by only using kinds of corns that are only for popcorn. In addition, the popcorn texture after puffing does not have crispness; is too soft and also soggy; and it feels like there is something in a mouth caused by the cornhusk of corn own. Also, there are disadvantages such that the microwavable popcorn is high in calories because its oil content is high, i.e., about 27~30%, and grains of corn that are not puffed are still remained.

Korean Patent Registration No.10-0478829 discloses a name of pop-rice to response to popcorn, but the pop-rice is the product prepared through drying rice plant itself containing rice husks, frying in a blower frying machine, and then removing the rice husks, and is similar to brown popped rice. The pop-rice is the finished product that is prepared by removing rice husks after puffing, and cannot be directly cooked by consumer not like popcorn; and its texture is also soft and easy to be soggy like general popped rice; and it is deficient in crispness.

Therefore, the inventors researched for compensate the existed disadvantage of kinds of rice snacks, and also for eating a crispy rice snack that is newly made by puffing directly by consumer in a home or out of door, like popcorn. As a result, the inventors can produce a puffing rice snack for the same use with popcorn for family use, in which the puffing rice snack has an optimum water condition that can be puffed in a microwave, by setting the conditions for preparing and drying for the possible cut-molding, and mixing rate for preventing cracks by suppressing aging, and modifying a starch texture by using glutinous rice having high expansive force, a starch that is derived from rice, and a suitable anti-aging agent.

Therefore, an object of the present invention is to provide a microwavable puffing rice snack that is a type of pellet, can be newly made for eating in a microwave, and also is easy to store in a home.

In addition, another object of the present invention is to provide a microwavable puffing rice snack that is a type of pellet without oil, and the like; has an indigenous nutrient and clean taste of rice; and also has always a crispy snack feeling that is newly made.

The present invention provides a microwavable puffing rice snack that is a type of pellet, can be newly made for eating in a microwave, and also is easy to store in a home.

In addition, the present invention provides a method for manufacturing a microwavable puffing rice snack that is a type of pellet, comprising: a) mixing a powder of glutinous rice, a powder of non-glutinous rice, glutinous rice starch, sugar and an anti-aging agent; b) preparing a rice cake by steam cooking the above mixture; c) extruding the above rice cake in a fixed thickness; d) cutting and molding the extruded rice cake; e) drying the cut-molded rice cake; and f) weighting and packaging the dried rice cake.

The product according to the present invention can be stored for a long time; consumed easily and directly by puffing in a microwave like popcorn; and also provide always a crispy snack feeling that is newly made and the indigenous nutrients and clean taste of rice. In addition, various tastes can be added into the basic mix due to the manufacturing process so that various tastes can provide to consumer away from the flat taste of rice snack. Also, the product according to the present invention can be expanded in about 10 times larger size than that of the non-cooked pellet when cooking in a microwave so that it can provide an enjoyment for eating homemade it at house directly by consumer, and can enjoy a new-made snack feeling.

The above and other objects, features and advantages of the present invention will become apparent from the following description of preferred embodiments given in conjunction with the accompanying drawings, in which:

Fig. 1 is a flow chart representing a manufacturing method according to a preferable embodiment of the present invention; and

Fig. 2 is a drawing representing a change of starch, in which the aging is delayed after a swelling gelatinization by adding an anti-aging agent.

The present invention provides a method for manufacturing a microwavable puffing rice snack that is a type of pellet, comprising: a) mixing a powder of glutinous rice, a powder of non-glutinous rice, glutinous rice starch, sugar and an anti-aging agent; b) preparing a rice cake by steam cooking the above mixture; c) extruding the above rice cake in a fixed thickness; d) cutting and molding the extruded rice cake; e) drying the cut-molded rice cake; and f) weighting and packaging the dried rice cake.

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

The present invention uses a powder of glutinous rice, a powder of non-glutinous rice, glutinous rice starch, sugar and an anti-aging agent as a main ingredient, and the powder of rice that is specially ground not using general dry-grinding way is used as the powder of glutinous rice and non-glutinous rice. The above special grinding way is a half-wet and air-flow type grinding way that is ground by using an air-flow type mill after firstly pre-grinding the immersed rice. It is more preferable to use a powder of rice processed by the above way because when using the processed rice powder, the degree of starch damage is low and the heat production of the grinding process is also low. However, the grinding way is not limited thereto.

The present invention uses TREHA available from Hayasibara Compay in Japan as an anti-aging agent.

The mix rate of the above preferable main ingredients according to the present invention is composed of 40 to 70 wt% of a powder of glutinous rice, 5 to 30 wt% of a powder of non-glutinous rice, 15 to 20 wt% of glutinous rice starch, 5 to 10 wt% of sugar and 5 to 10 wt% of an anti-aging agent.

In addition, the products having various tastes and colors can be implemented by adding various natural materials, such as grain, for example a black rice, a brown rice, and the like, anion, sweet potato, shrimp, and the like to the main ingredients, and the above natural materials may be preferably added in 10 to 30 parts by weight based on total 100 parts by weight of the above main ingredients, such as a powder of glutinous rice, a powder of non-glutinous rice, glutinous rice starch, sugar and an anti-aging agent. The natural materials may be preferably a type of dry powder, or a type of powder.

The basic mix rate of a powder of glutinous rice, a powder of non-glutinous rice, glutinous rice starch, sugar and an anti-aging agent that are used as the main ingredients act an important role. When the rate of the powder of glutinous rice and the powder of non-glutinous rice is not proper and the content of the powder of non-glutinous rice is high to above certain content, the product is not puffed in a microwave and the pellet product has cracks when it is stored after drying. When the powder of glutinous rice is only used without the powder of non-glutinous rice, the present invention may be implemented but the manufacturing method may be difficult, and the obtained product tends to stick to teeth and mouth because the puffing is excessively performed when puffing in a microwave so that the texture becomes very soft.

In addition, when the contents of the glutinous rice starch and the sugar are high, the cuting and molding process is difficult; and when the content of the sugar is high to above certain content, the product is burnt due to a browning reaction when heat-cooking in a microwave. When the anti-aging agent is not used, the puffing is not evenly performed and the pellet has cracks when it is stored after drying due to the characteristic of glutinous rice that has high amylopectin content.

In the above step a), a fixed water of 30~40% as compared to the raw material weight that is weighted in accordance with each mix rate is added while stirring and mixing for 5~10 minutes with a blender.

In the above step b), the steam cooking process affects the cross section appearance and the texture of the product after puffing. After, the above mixed raw materials are inserted into a steamer, it is steamed for 7~20 minutes under 0.1~0.4 kgf of the steam pressure to prepare the untouched rice cake having 40~55% of water content. When the steaming time is short, the workability of the manufacturing process is good but the texture is less soft; and when the steaming time is very long, the water content in a rice cake is high so that the workability of cutting and molding for manufacturing process is difficult.

In the above step c), after the steamed rice cake is cooled for a fixed time, it is inserted in an extruder installed with a screw to extrude the steamed rice cake in a fixed thickness through the extruding hole having a fixed size. Since the rice cake prepared by using the glutinous rice having high amylopectin has a serious deflection and sticky phenomenon, a powder of rice or other powders of raw materials are scattered on both surfaces of rice cake that is extruded in a fixed thickness in the above step c) to be possible to mold the product according to the present invention.

In the above step d), the rice cake extruded in a fixed thickness is cut-molded in 0.7~2.0 g per unit as a fixed division weight using a cutter, or uniformly cut-molded in 0.5~3 cm as the size of length and breadth.

The above step e) is to dry the rice cake that is cut-molded in a fixed size, and also under a specific condition to have an optimum water content so that the cracks of the product can be prevented and the product can be puffed in a microwave.

In the above step, the drying process is gradually performed in a drying machine or a drying room that can be dehumidified for 8~14 hours at 30~50 ℃ as a low temperature condition in order to prevent a crack of product. When drying at a high temperature, the crack of the pellet can be generated after drying due to the nature of the present product. Therefore, the drying process should be gradually performed at a low temperature so that a uniform air cell can be formed inside pellet and then a uniform puffing can be possible on puffing in a microwave.

In addition, in the above step, it is preferable to dry to 12~16 %, i.e., an optimum water content condition that can be possible to puff in a microwave. When it is dried in less than 12 % as water content, the crack may be shown within 1 week on storing the pellet; and when the water content is above 16 %, the product cannot be stored because microorganism may be produced, i.e., microorganism, such as a fungus, may be generated.

Since then, in the step f), the pellet that is well dried is weighted according to a determined weight, and then packaged in an inner packing of paper material that can be cooked in a microwave.

Hereinafter, the present invention will be described in more detail with reference to Example. Example is only for a preferable embodiment, but the present invention is not limited thereto.

Example

Experimental Example 1

The following Table 1 is the results obtained by measuring the degree of crack and the rate of puffing of the puffing rice prepared according to the mix rate of the main ingredients and the rate of glutinous rice and non-glutinous rice.

As shown in the following Example, as the content of the powder of non-glutinous rice was increased, the generation of the crack of the pellet was increased after drying. Specifically, d) the content of the powder of non-glutinous rice was 45% like the experimental group; the crack was largely generated thereby decreasing the product quality so that it becomes in a non-preferable state.

In addition, when the content of the powder of glutinous rice is high, there is a difference between the degrees of puffing and the textures before and after puffing due to the low content of the powder of non-glutinous rice; and as the content of the powder of glutinous rice is high, the rate of puffing becomes to be high and the texture becomes to be soft, but the degree of stick to mouth and teeth becomes to be severe. As the content of the powder of non-glutinous rice is increased, the texture becomes to be crispy, but the crack is largely generated in the pellet.

Therefore, in order to implement various textures according to the customer interest for the product according to the present invention, the puffing rice product according to the present invention will be implemented according to various rates of the powder of glutinous rice and the powder of non-glutinous rice within the mix rate of a) to c) of Examples.

Table 1

Name of Raw Material	a	b	c	d
Powder of Glutinous Rice	70	55	40	35
Powder of Non-glutinous Rice	-	15	30	45
Glutinous Rice Starch	20	20	20	20
Sugar	5	5	5	5
Anti-aging Agent	5	5	5	5
Rate of Crack	0%	1.2%	3.2%	18%
Rate of Puffing	14.3	12.8	11.6	6.4

For measuring the puffing rate in the present embodiments, the pellet before puffing was added in 1000 ml mass cylinder; millet was completely filled in an empty air gap; the millet and the pellet were strained through a sieve for dividing; the weight of the pellet was measured; the millet was again added in 1000 ml mass cylinder to measure the volume to calculate the volume of the pellet itself; and then the volume per the weight of the pellet was calculated. The finished product after puffing in a microwave was measured using the above method to measure the volume per the weight of the finished product.

Claims

A puffing rice snack comprising a powder of glutinous rice, a powder of non-glutinous rice, glutinous rice starch, sugar and an anti-aging agent.
The puffing rice snack according to Claim 1, wherein the puffing rice snack includes 40 to 70 wt% of a powder of glutinous rice, 5 to 30 wt% of a powder of non-glutinous rice, 15 to 20 wt% of glutinous rice starch, 5 to 10 wt% of sugar and 5 to 10 wt% of an anti-aging agent.
The puffing rice snack according to Claim 2, wherein the puffing rice snack further includes 10 to 30 parts by weight of one or more selected from the raw material group consisting of a black rice, a brown rice, anion, sweet potato, and shrimp based on total 100 parts by weight of the powder of glutinous rice, the powder of non-glutinous rice, the glutinous rice starch, the sugar and the anti-aging agent to have various tastes.
The puffing rice snack according to Claim 1, wherein the puffing rice snack can be possible to cook in a microwave as a type of pellet.
A method for manufacturing puffing rice snack, comprising:

a) mixing a powder of glutinous rice, a powder of non-glutinous rice, glutinous rice starch, sugar and an anti-aging agent;

b) preparing a rice cake by steam cooking the above mixture;

c) extruding the above rice cake in a fixed thickness;

d) cutting and molding the extruded rice cake;

e) drying the cut-molded rice cake; and

f) weighting and packaging the dried rice cake.
The method for manufacturing the puffing rice snack according to Claim 5, wherein in the above step a), 40 to 70 wt% of a powder of glutinous rice, 5 to 30 wt% of a powder of non-glutinous rice, 15 to 20 wt% of glutinous rice starch, 5 to 10 wt% of sugar and 5 to 10 wt% of an anti-aging agent are mixed in a basic mix rate.
The method for manufacturing the puffing rice snack according to Claim 5, wherein in the above step b), a rice cake having 40~55% of water content is prepared.
The method for manufacturing the puffing rice snack according to Claim 5, wherein in the above step e), the drying process is performed to have 12 to 16% of optimum water content for preventing a crack.