KR101538918B1 - Making method of baked rice chip snack - Google Patents
Making method of baked rice chip snack Download PDFInfo
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- KR101538918B1 KR101538918B1 KR1020140193864A KR20140193864A KR101538918B1 KR 101538918 B1 KR101538918 B1 KR 101538918B1 KR 1020140193864 A KR1020140193864 A KR 1020140193864A KR 20140193864 A KR20140193864 A KR 20140193864A KR 101538918 B1 KR101538918 B1 KR 101538918B1
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 118
- 235000009566 rice Nutrition 0.000 title claims abstract description 118
- 235000011888 snacks Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 117
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 229920002678 cellulose Polymers 0.000 claims abstract description 6
- 239000001913 cellulose Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 230000032683 aging Effects 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 241000371652 Curvularia clavata Species 0.000 claims description 3
- 235000021329 brown rice Nutrition 0.000 claims description 3
- 230000000630 rising effect Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000021067 refined food Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
본 발명에서 제공되는 구운 쌀 칩 제조방법은, (a) 쌀에 열을 가하여 수분을 4~8%로 맞추어 건조시키는 단계, (b) 상기 건조된 쌀을 분쇄기로 분쇄하는 단계, (c) 분쇄된 상기 쌀을 4~7시간 동안 물, 셀룰로오스 및 소금의 혼합액에 침지시켜서 가수하는 단계, (d) 가수된 상기 쌀을 압출 스크류로 밀어내면서 가열하여 굽는 단계, (e) 상기 구워진 쌀을 롤러에 넣고 일정 두께로 가압하여 뽑아내는 단계, (f) 상기 뽑힌 쌀을 원하는 모양으로 커팅하여 쌀 칩으로 만든 후 컨베이어에 의해 이동시켜 건조시키는 단계, (g) 상기 컨베이어에 의해 이동시켜 건조된 쌀 칩을 숙성시키는 단계, (h) 상기 숙성된 쌀 칩을 50초~70초 동안 240℃~290℃로 구워 수분을 1%이하로 떨어뜨리는 단계를 진행하는 것을 특징으로 한다.
상기와 같은 구성에 의하면, 별도의 특별한 첨가물질 없이도 쌀 고유의 맛을 유지하면서 점성도까지 확보할 수 있는 전(前) 가공 식품으로서 구운 쌀 칩 스낵을 얻을 수 있는 유리한 효과가 있다.The method of manufacturing baked rice chips according to the present invention comprises the steps of: (a) applying heat to rice to adjust moisture to 4-8%, (b) pulverizing the dried rice with a pulverizer, (c) (D) immersing the rice in a mixture of water, cellulose and salt for 4 to 7 hours to hydrolyze the rice, (d) heating and baking the hydrolyzed rice with an extruding screw, (e) (F) cutting the selected rice into a desired shape and making it into rice chips, and then moving the rice chips by a conveyor to dry the rice chips; (g) drying the rice chips, which are moved by the conveyor, (H) baking the aged rice chips at 240 ° C to 290 ° C for 50 seconds to 70 seconds so as to lower the moisture to 1% or less.
According to the above-described structure, there is an advantageous effect that a baked rice chip snack can be obtained as a pre-processed food which can maintain the inherent taste of the rice while securing the viscosity even without any special additive substance.
Description
본 발명은 쌀을 원재료로 한 칩 스낵을 제조하는 방법에 관한 것으로서, 특히 가열 후 쌀의 수분을 떨어뜨리고, 분쇄한 후 다시 수분을 첨가하고, 압출, 압착, 건조 및 굽는 과정 등을 거쳐 최종적으로 식감이 좋은 바삭바삭한 구운 쌀 칩 스낵을 제조하는 방법에 관한 것이다.
The present invention relates to a method for producing a chip snack made from rice, and more particularly, to a method for producing a chip snack using rice as a raw material, in particular, a method in which rice is moistened after heating and pulverized and then water is added thereto, followed by extrusion, compression, The present invention relates to a method for producing a crunchy baked rice chip snack having good texture.
기호식품인 칩 스낵은 주로 옥수수, 고구마, 치즈 등 다양한 재료를 함유하여 제조되는데, 그 중에서 쌀은 칩 스낵의 재료로서는 부적합하여 널리 애용되지는 않았다.Chip snack, which is a symbolic food, is mainly made of various materials such as corn, sweet potato, and cheese. Among them, rice is not suitable as a material of chip snack and is not widely used.
그 이유는 과자로서의 칩은 일단 맛이 좋아야 하고 외형이 우수해야 하며 먹었을 때 식감이 좋아야하고, 대량 생산에도 적합해야 하는바, 쌀은 이러한 여러 조건을 만족하기에는 부족한 면이 있었다.The reason for this is that chips as cookies must be good in taste, good in appearance, good in texture when eaten, and suitable for mass production, and rice was not sufficient to satisfy these various conditions.
즉 기존의 콘 칩 등을 제조하는 방식을 가지고 쌀을 원재료로 하여 칩으로 생산하는 경우, 쌀에 수분이 14%~15% 함유되어 있어서 그 눅눅함 때문에 식감이 떨어지는 문제가 있었다.That is, when rice is used as a raw material in a method of manufacturing a conventional cone chip and the like, the moisture content of rice is 14 to 15%, so that the texture of rice is deteriorated due to the dampness.
또한 쌀을 원료로 하는 경우, 외형이 자연적으로 생성되지 않고 쉽게 부서지며 조리되면 들러붙고 가루 반죽으로 변화되어, 다른 기초 재료로부터 칩을 만드는데 이용되는 기존의 기계 장치에 사용하는 것이 거의 불가능하다는 문제점이 있었다. 예를 들어, 롤러를 이용한 성형시 반죽이 잘 찢어지는 문제가 있었다.In addition, when rice is used as a raw material, the appearance is not generated naturally and is easily broken, and when cooked, it is changed into paste dough, so that it is almost impossible to use in conventional mechanical devices used for making chips from other basic materials there was. For example, there has been a problem that the dough is torn well during molding using a roller.
한편 종래의 특허공보 특1996-0009707호의 "쌀을 이용한 스낵 과자의 제조방법"에서는, 쌀 고유의 맛을 살림과 동시에 쌀 반죽에 의한 영양소 파괴 방지 및 점성을 유지하기 위해 쌀에 생강과 마늘을 섞는 기술을 개시하고 있다.On the other hand, in the conventional method of manufacturing snack cookies using rice, in Patent Publication No. 1996-0009707, in order to maintain the inherent taste of rice, to prevent nutrient destruction by rice dough and to maintain viscosity, rice ginger and garlic are mixed Technology.
그러나 상기 특허공보 특1996-0009707호의 주 목적인 쌀 고유의 맛을 살리는데 상기 생강과 마늘이 저해요소로 작용하는 치명적인 단점이 있었다. 즉 쌀의 부서지는 성질을 막기 위해 첨가한 첨가제로 인해 쌀 고유의 맛을 충분히 살리지 못하는 문제점이 있는 것이다. 이는 후(後) 가공된 과자에 쓰이는 전(前) 가공 식품으로서 순수한 쌀 고유의 풍미를 저해하는 요소가 되었던 것이다. 나아가 쌀 스낵을 얇은 형태의 칩으로 제조하는데에도 한계가 있었다.
However, there is a fatal disadvantage that the ginger and garlic act as an inhibitory factor in utilizing the original taste of rice, which is the main purpose of the above-mentioned Patent Publication No. 1996-0009707. That is, there is a problem that the additive added in order to prevent the breaking property of the rice can not fully utilize the taste of rice. This was a pre-processed food used in the later processed pastry, which was a factor that hinders the inherent flavor of pure rice. Furthermore, there has been a limit in manufacturing rice snacks as thin chips.
상기 문제점을 해결하고자, 본 발명의 목적은 별도의 특별한 첨가물질 없이도 쌀 고유의 맛을 유지하면서 점성도까지 확보할 수 있는 구운 쌀 칩 스낵을 제조하는 방법을 제공하고자 한다.It is an object of the present invention to provide a method for manufacturing a baked rice chip snack which can maintain the inherent taste of a rice and maintain its viscosity without any special additives.
본 발명의 또 다른 목적은 쌀의 수분을 떨어뜨림으로써 바삭바삭한 식감을 얻을 수 있는 구운 쌀 칩 스낵 제조방법을 제공하고자 한다.
It is another object of the present invention to provide a method of manufacturing a baked rice chip snack which can obtain a crunchy texture by dropping moisture of rice.
상기의 목적을 달성하기 위해 본 발명에서 제공되는 구운 쌀 칩 제조방법은, (a) 쌀에 열을 가하여 수분을 4~8%로 맞추어 건조시키는 단계, (b) 상기 건조된 쌀을 분쇄기로 분쇄하는 단계, (c) 분쇄된 상기 쌀을 4~7시간 동안 물, 셀룰로오스 및 소금의 혼합액에 침지시켜서 가수하는 단계, (d) 가수된 상기 쌀을 압출 스크류로 밀어내면서 가열하여 굽는 단계, (e) 상기 구워진 쌀을 롤러에 넣고 일정 두께로 가압하여 뽑아내는 단계, (f) 상기 뽑힌 쌀을 원하는 모양으로 커팅하여 쌀 칩으로 만든 후 컨베이어에 의해 이동시켜 건조시키는 단계, (g) 상기 컨베이어에 의해 이동시켜 건조된 쌀 칩을 일정 시간 숙성시키는 단계, (h) 상기 숙성된 쌀 칩을 50초~70초 동안 240℃~290℃로 구워 수분을 1%이하로 떨어뜨리는 단계를 진행하는 것을 특징으로 한다.In order to accomplish the above object, the present invention provides a method for manufacturing a baked rice chip comprising the steps of: (a) heating rice to 4 to 8% moisture by heating to dry the rice, (b) pulverizing the dried rice with a pulverizer (C) immersing the pulverized rice in a mixture of water, cellulose and salt for 4 to 7 hours to hydrolyze the pulverized rice; (d) heating and baking the pulverized rice with the extruding screw; (F) cutting the selected rice into a desired shape and making it into a rice chip, and then moving it by a conveyor to dry it; (g) drying the rice by the conveyor (H) baking the aged rice chips at 240 ° C to 290 ° C for 50 seconds to 70 seconds to lower the water content to 1% or less do.
여기서 상기 단계 (a)의 열은 230℃~250℃인 것을 특징으로 한다.Wherein the heat of step (a) is characterized by a temperature of 230 ° C to 250 ° C.
또한 상기 단계 (d)의 가열은 160℃~180℃의 온도로 이루어지는 것을 특징으로 한다.And the heating in step (d) is performed at a temperature of 160 ° C to 180 ° C.
또한 상기 단계 (e)의 일정 두께는 0.4mm~0.6mm인 것을 특징으로 한다.The predetermined thickness of the step (e) is 0.4 mm to 0.6 mm.
여기서 상기 쌀은 현미, 흑미 또는 백미 중 어느 하나 또는 둘 이상인 것을 특징으로 한다.The rice is characterized in that the rice is one or more of brown rice, black rice or white rice.
한편 상기 단계 (f)는 상기 커팅된 쌀 칩을 상승 컨베이어에 의해 이동시킨 후 3단 컨베이어로 하강 이동시키면서 중간에 설치된 하나 이상의 냉각팬을 이용하여 쌀 칩을 건조시키는 것을 특징으로 한다.Meanwhile, in the step (f), the rice chips are dried using one or more cooling fans installed in the middle while the cut rice chips are moved by a rising conveyor and moved down by a three-stage conveyor.
또한 상기 단계 (g)의 숙성은 상기 쌀 칩을 비닐 봉지와 같은 한정된 공간에 밀폐하여 15~30시간 동안 숙성시키는 방식인 것을 특징으로 한다.The aging in step (g) is characterized in that the rice chips are sealed in a limited space such as a plastic bag and aged for 15 to 30 hours.
한편 상기 혼합액은 물이 93.6%~95.9%, 셀룰로오스가 0.1%~0.4%, 소금이 4%~6%인 것을 특징으로 한다.
On the other hand, the mixed solution is characterized in that the content of water is 93.6% to 95.9%, that of cellulose is 0.1% to 0.4%, and that of salt is 4% to 6%.
상기와 같은 구성에 의하면, 별도의 특별한 첨가물질 없이도 쌀 고유의 맛을 유지하면서 점성도까지 확보할 수 있는 전(前) 가공 식품으로서 구운 쌀 칩 스낵을 얻을 수 있는 유리한 효과가 있다.According to the above-described structure, there is an advantageous effect that a baked rice chip snack can be obtained as a pre-processed food which can maintain the inherent taste of the rice while securing the viscosity even without any special additive substance.
또한 쌀의 수분을 떨어뜨리고 최종적으로 적정 온도로 구워냄으로써 바삭바삭한 식감을 가진 구운 쌀 칩 스낵을 얻을 수 있는 유리한 효과가 있다.In addition, there is an advantageous effect of obtaining a baked rice chip snack having crunchy texture by dropping moisture of rice and finally baking at an appropriate temperature.
나아가 별도의 방부제가 필요 없어 인체에 무해한 구운 쌀 칩 스낵을 얻을 수 있다.
Furthermore, there is no need for a separate preservative, so that a roasted rice chip snack that is harmless to the human body can be obtained.
도 1은 본 발명의 구운 쌀 칩 스낵을 제조하는 방법을 나타내는 흐름도.
도 2는 본 발명의 구운 쌀 칩 스낵 제조방법에 있어서, 컨베이어를 이용해 쌀을 이동시키면서 냉각시키는 개념도.BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart illustrating a method of making baked rice chip snacks of the present invention.
FIG. 2 is a conceptual diagram illustrating the method of manufacturing baked rice chip snacks according to the present invention, in which rice is moved while being cooled using a conveyor.
이하, 본 발명의 바람직한 실시예를 첨부된 도면들을 참조하여 상세히 설명한다. 우선 각 도면의 구성 요소들에 참조 부호를 부가함에 있어서, 동일한 구성 요소들에 대해서는 비록 다른 도면상에 표시되더라도 가능한 한 동일한 부호를 가지도록 하고 있음에 유의해야 한다. 본 발명을 설명함에 있어, 관련된 공지 구성 또는 기능에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략한다.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, the same reference numerals are used to designate the same or similar components throughout the drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
도 1은 본 발명의 구운 쌀 칩 스낵을 제조하는 방법을 나타내는 흐름도이다.
BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart illustrating a method of making baked rice chip snacks of the present invention.
먼저, 쌀에 열을 가하여 수분을 4~8%로 맞추어 건조시키는 단계(S100)를 진행한다. 여기서 열은 히터에 의해 230℃~250℃인 것이 바람직하다.First, heat is applied to the rice so that the moisture is adjusted to 4 to 8% and the rice is dried (S100). The heat is preferably 230 deg. C to 250 deg. C by the heater.
여기서 상기 쌀은 현미, 흑미 또는 백미 중 어느 하나 또는 둘 이상일 수 있다. 한편 쌀은 일반적인 8~10분도 쌀을 사용함이 바람직하다.
The rice may be any one or more of brown rice, black rice or white rice. On the other hand, it is preferable to use rice for 8 to 10 minutes.
다음으로, 상기 건조된 쌀을 분쇄기로 분쇄하는 단계(S110)를 진행한다. 분쇄기에 의해 쌀이 10~18조각으로 분쇄될 수 있다. 분쇄하는 과정에서 파우더도 생성될 수 있는 바, 파우더를 제거하는 것이 바람직하다.
Next, the dried rice is pulverized by a pulverizer (S110). The rice may be pulverized into 10 to 18 pieces by a pulverizer. Powder can also be generated in the process of pulverization, and it is preferable to remove the powder.
다음으로, 분쇄된 상기 쌀을 4~7시간 동안 물, 셀룰로오스 및 소금의 혼합액에 침지시켜서 가수하는 단계(S120)를 진행한다.Next, the pulverized rice is immersed in a mixed solution of water, cellulose and salt for 4 to 7 hours so as to perform hydrolysis (S120).
여기서 상기 혼합액은 물이 93.6%~95.9%, 셀룰로오스가 0.1%~0.4%, 소금이 4%~6%인 것이 바람직하다. 상기 혼합액에 의한 가수 단계를 거침으로써 쌀의 수분이 20% 정도가 되도록 하는 반면, 수분이 20%가 되어도 쌀알 외부에 물기가 없도록 할 수 있다.
It is preferable that the mixed solution has 93.6% to 95.9% of water, 0.1% to 0.4% of cellulose, and 4% to 6% of salt. The water content of rice is about 20% by the hydrolysis step using the mixed solution, while the moisture content of the rice is 20% when the water content is 20%.
다음으로, 가수된 상기 쌀을 압출 스크류로 밀어내면서 가열하여 굽는 단계(S130)를 진행한다. 압출 스크류는 통상 익스트루더(extruder)라는 장치에 구비된다. 또한 상기 가열은 160℃~180℃의 온도로 이루어지는 것이 바람직하다.Next, the step S 130 is performed in which the rice is heated while being pushed out by the extruding screw and baked. The extrusion screw is usually provided in a device called an extruder. The heating is preferably carried out at a temperature of 160 ° C to 180 ° C.
상기 160℃~180℃의 온도는 후술하는 롤러에 의한 가압 공정에서도 부서지지 않는 최적의 온도가 된다.
The temperature of 160 占 폚 to 180 占 폚 is an optimal temperature that can not be broken even in a pressurizing process by a roller described later.
다음으로, 상기 구워진 쌀을 롤러에 넣고 일정 두께로 가압하여 뽑아내는 단계(S140)를 진행한다. 이 때 일정 두께는 0.4mm~0.6mm인 것이 바람직하다. 칩 스낵의 바삭함을 유지하기 위해서는 얇은 것이 바람직하다. 즉 두께가 얇을수록 조직이 부드럽고 식감이 좋아진다. 그러나 너무 얇은 경우 부서질 수 있으므로 상기 0.4mm~0.6mm의 두께가 최적이다.
Next, the baked rice is put into a roller, and the step of pressing and extracting the rice to a predetermined thickness is performed (S140). At this time, it is preferable that the thickness is 0.4 mm to 0.6 mm. Thinner is desirable to maintain the crispness of the chip snack. In other words, the thinner the thickness, the better the texture and texture. However, since it may break if it is too thin, the thickness of 0.4 to 0.6 mm is optimal.
다음으로, 상기 뽑힌 쌀을 원하는 모양으로 커팅하여 쌀 칩으로 만든 후 컨베이어에 의해 이동시켜 건조하는 단계(S160)를 진행한다.
Next, the extracted rice is cut into a desired shape and made into a rice chip, and then the rice is moved by a conveyor and dried (S160).
도 2는 본 발명의 구운 쌀 칩 스낵 제조방법에 있어서, 컨베이어를 이용해 쌀 칩을 이동시키면서 냉각 및 건조하는 개념도이다.FIG. 2 is a conceptual diagram for cooling and drying a rice chip by moving a rice chip using a conveyor in the baked rice chip snack manufacturing method of the present invention.
도 2에 도시된 바와 같이,상기 쌀 칩을 상승 컨베이어(21)에 의해 이동시킨 후 3단 컨베이어(23)로 하강 이동시키면서 중간에 설치된 하나 이상의 냉각팬(25)을 이용하여 쌀 칩을 충분히 건조하는 것이 바람직하다. 대략 10분 정도 소요된다.As shown in FIG. 2, the rice chips are sufficiently dried (dried) by one or
상기 건조에 의해 쌀 칩의 조직이 더욱더 치밀해지는 효과가 있어 식감을 좋게 할 수 있다.
By the above drying, the texture of the rice chips becomes more dense and the texture can be improved.
다음으로, 도 1을 다시 참조하면, 상기 이동되어 건조된 쌀 칩을 숙성시키는 단계(S170)를 진행한다. Next, referring again to FIG. 1, the moving and drying rice chips are aged (S170).
구체적으로 상기 숙성은 상기 쌀 칩을 공기가 통하지 않게 10kg씩 포장용 비닐봉투에 넣고 밀봉하여 15~30시간 동안 건조하여 숙성시키는 것이 좋다. 이로써 수분이 포장 내에서 골고루 퍼지게 되는 효과를 발휘한다.Specifically, in the above aging, the rice chips are preferably sealed in a plastic bag for packaging in an amount of 10 kg in order to prevent air from passing through and dried for 15 to 30 hours. As a result, the water is spread evenly in the package.
상기 15~30시간은 쌀 칩이 변질되지 않으면서 수분이 충분히 골고루 퍼지게 하는 최적의 시간이다.
The 15 to 30 hours is the optimal time for the rice chips to spread evenly without spreading.
다음으로, 상기 숙성된 쌀 칩을 240℃~290℃로 구워 수분을 1% 이하로 떨어뜨리는 단계(S190)를 진행한다. 상기 숙성된 쌀 칩이 10kg인 경우 240℃~290℃에서 1분 내외, 바람직하게는 50초~70초로 열풍기로 굽는 것이 쌀 칩의 겉이 알맞게 구워져 바삭바삭한 식감을 제공하는 최적의 온도와 시간이 될 수 있다.
Next, the aged rice chips are baked at 240 ° C to 290 ° C to lower the moisture to 1% or less (S190). When the aged rice chips are 10 kg, baking with hot air at 240 to 290 ° C for about 1 minute, preferably 50 to 70 seconds, results in an optimum temperature and time for providing a crunchy texture of the rice chips, .
이상에서 설명한 본 발명은 전술한 실시예 및 첨부된 도면에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 부가 및 변경이 가능하다는 것이 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 있어 명백할 것이다.
It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. Will be apparent to those of ordinary skill in the art.
21: 상승 컨베이어
23: 3단 컨베이어
25: 냉각팬21: Ascent conveyor
23: Three-stage conveyor
25: Cooling fan
Claims (8)
(a) 가수된 상기 쌀을 압출 스크류로 밀어내면서 가열하여 굽는 단계와;
(b) 상기 구워진 쌀을 롤러에 넣고 일정 두께로 가압하여 뽑아내는 단계와;
(c) 상기 롤러로 뽑아낸 쌀을 원하는 모양으로 커팅하여 쌀 칩으로 만든 후 컨베이어를 이용하여 이동 건조시키는 중간 건조 단계 및 중간 건조된 쌀 칩을 일정시간 숙성시키는 단계와;
(d) 숙성시키는 단계를 거친 쌀 칩을 건조하는 말기 건조 단계를 포함하되,
상기 혼합액은 물 93.6%~95.9%, 셀룰로오스 0.1%~0.4%, 소금 4%~6%으로 이루어지고,
상기 초기 건조 단계는 쌀에 열을 가하여 수분이 4~8%가 되도록 건조하고,
상기 중간 건조 단계는 쌀 칩을 상승 컨베이어에 투입하여 이동시키고, 상승 컨베이어를 통과한 쌀 칩을 상, 중, 하의 3단 컨베이어로 이동시키면서 냉각팬을 이용하여 쌀 칩을 건조하며,
상기 말기 건조 단계는 상기 쌀 칩을 50초~70초 동안 240℃~290℃로 구워 수분이 1%이하가 되도록 건조하여 이루어지는 것을 특징으로 하는 구운 쌀 칩 스낵 제조방법.A method for producing rice, comprising the steps of: drying each rice in an initial stage, a middle stage, and an end stage of drying rice by heating; pulverizing the dried rice with a pulverizer; and immersing the pulverized rice in a mixed solution for 4 to 7 hours A method of making a baked rice chip snack,
(a) heating and baking the rice with the extruded screw while pushing the rice;
(b) putting the baked rice into a roller and pressing the rice into a predetermined thickness;
(c) cutting the rice extracted by the roller into a desired shape and making it into a rice chip, followed by an intermediate drying step in which the rice is moved and dried using a conveyor, and aging the intermediate dried rice chips for a certain period of time;
(d) an end-stage drying step of drying the rice chips that have undergone an aging step,
The mixed solution is composed of 93.6% to 95.9% of water, 0.1% to 0.4% of cellulose and 4% to 6% of salt,
In the initial drying step, heat is applied to the rice so that moisture is 4-8%
In the intermediate drying step, the rice chips are moved to a rising conveyor, and the rice chips having passed through the rising conveyor are moved to a three-stage conveyor of upper, middle, and lower sides,
Wherein the final stage drying step comprises baking the rice chips at 240 ° C to 290 ° C for 50 seconds to 70 seconds to dry the rice chips at a moisture content of 1% or less.
상기 단계 (a)의 열은 230℃~250℃인 것을 특징으로 하는 구운 쌀 칩 스낵 제조방법.
The method according to claim 1,
Wherein the heat of the step (a) is 230 ° C to 250 ° C.
상기 단계 (d)의 가열은 160℃~180℃의 온도로 이루어지는 것을 특징으로 하는 구운 쌀 칩 스낵 제조방법.
The method according to claim 1 or 2,
Wherein the heating of step (d) is performed at a temperature of 160 ° C to 180 ° C.
상기 단계 (e)의 일정 두께는 0.4mm~0.6mm인 것을 특징으로 하는 구운 쌀 칩 스낵 제조방법.
The method according to claim 1 or 2,
Wherein the predetermined thickness of the step (e) is 0.4 mm to 0.6 mm.
상기 쌀은 현미, 흑미 또는 백미 중 어느 하나 또는 둘 이상인 것을 특징으로 하는 구운 쌀 칩 스낵 제조방법.
The method according to claim 1 or 2,
Wherein the rice is one or more of brown rice, black rice or white rice.
상기 단계 (g)의 숙성은 상기 쌀 칩을 공기가 통하지 않게 10kg씩 포장용 비닐봉투에 넣고 밀봉하여 15~30시간 동안 건조하여 숙성시키는 방식인 것을 특징으로 하는 구운 쌀 칩 스낵 제조방법.
The method according to claim 1 or 2,
Wherein the aging in step (g) is performed by putting the rice chips in a plastic bag for packaging in an amount of 10 kg so that air does not pass through, sealing the rice chips for 15 to 30 hours, and aging the rice chips.
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| KR101862703B1 (en) * | 2017-11-28 | 2018-05-30 | 주식회사 태환자동화산업 | Brown rice snack production system |
| KR101891880B1 (en) * | 2016-07-08 | 2018-08-24 | 이상우 | Snack manufacturing device and method using the same |
| KR20190107353A (en) * | 2018-03-12 | 2019-09-20 | 설악산아로니아 영농조합법인 | Method for Manufacturing Coated Rice with Aronia |
| KR20210057515A (en) | 2019-11-12 | 2021-05-21 | 와이에프티 주식회사 | manufacturing method of snack chip havind fruit flavor |
| KR20240107586A (en) | 2022-12-30 | 2024-07-09 | 주식회사 황금농가 | manufacturing method of five grains snack chip |
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| KR20130075097A (en) * | 2011-12-27 | 2013-07-05 | 씨제이제일제당 (주) | Baked glutinous korean rice snack and manufacturing method thereof |
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| KR20130075097A (en) * | 2011-12-27 | 2013-07-05 | 씨제이제일제당 (주) | Baked glutinous korean rice snack and manufacturing method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101891880B1 (en) * | 2016-07-08 | 2018-08-24 | 이상우 | Snack manufacturing device and method using the same |
| KR101862703B1 (en) * | 2017-11-28 | 2018-05-30 | 주식회사 태환자동화산업 | Brown rice snack production system |
| KR20190107353A (en) * | 2018-03-12 | 2019-09-20 | 설악산아로니아 영농조합법인 | Method for Manufacturing Coated Rice with Aronia |
| KR102037894B1 (en) * | 2018-03-12 | 2019-10-29 | 설악산아로니아 영농조합법인 | Method for Manufacturing Coated Rice with Aronia |
| KR20210057515A (en) | 2019-11-12 | 2021-05-21 | 와이에프티 주식회사 | manufacturing method of snack chip havind fruit flavor |
| KR20240107586A (en) | 2022-12-30 | 2024-07-09 | 주식회사 황금농가 | manufacturing method of five grains snack chip |
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