KR102763357B1 - Method for producing grain crackers using rice flour - Google Patents

Abstract

The present invention provides a method for manufacturing grain crackers having a crispy texture by baking rice flour and sheet-shaped thin dough with a low moisture content at high temperature for a short time without frying to solve the above problems. The present invention provides a method for manufacturing healthy grain crackers having a high protein content by including rice flour with a high protein content and a ratio of grains and nuts 4 to 5 times higher than that of rice flour, and having an improved flavor by including natural essential oils.

Description

{METHOD FOR PRODUCING GRAIN CRACKERS USING RICE FLOUR}

The present invention relates to a method for manufacturing grain crackers using rice flour, and more particularly, to manufacturing healthy chip-style crackers containing nuts together with grains.

Cookies are usually made using wheat flour, but recently, considering the consumption and nutritional aspects of rice, research and manufacturing of rice cookies using rice as the main ingredient are actively being conducted.

Unlike wheat flour cookies, rice cookies are made by steaming rice flour as the main ingredient into alpha-molten rice cakes, pounding them, forming them into the desired cookie shape, drying them, and then frying them in oil. However, when rice cookies are made by frying, the trans fat contained in fried foods can affect cardiovascular disease and may even cause diseases such as diabetes, cancer, and allergies. In addition, the rate of occurrence of off-flavors and off-odors due to fat oxidation during distribution is high, and their texture is harder than that of regular wheat flour cookies. Therefore, rice cookies are currently being shunned by general consumers.

Additionally, many cookies contain a lot of flour and are low in protein, making them high in calories and difficult for diabetics or even the general public to eat.

The reality is that most cereal cookies or cereal snacks sold on the market have a low ratio of cereal to flour and low protein content, so they are not preferred as healthy cookies.

Considering this reality, the inventor of the present invention devised a method for manufacturing grain crackers using rice flour that contains a large amount of grains and nuts, has a high protein content, and preserves flavor and taste, thereby eliminating consumer aversion to the production of chip-style rice cookies without frying and thereby containing trans fat.

Prior literature: Republic of Korea Patent Publication No. 10-2011-0084824 (July 26, 2011)

The present invention aims to solve the above problems by providing a method for manufacturing grain crackers having a crispy texture by baking rice flour and sheet-shaped thin dough with a low moisture content at high temperature in a short time without frying.

The present invention aims to provide a method for manufacturing healthy grain crackers having a high protein content by including rice flour with a high protein content and a ratio of grains and nuts 4 to 5 times higher than that of rice flour, and by including natural essential oils to enhance flavor.

The present invention provides a method for manufacturing grain crackers using rice flour to solve the above-mentioned technical problems.

Step 1 (S1) of preparing 60 to 80 parts by weight of walnuts, 30 to 40 parts by weight of almonds, 60 to 80 parts by weight of pecans, 60 to 80 parts by weight of brown rice cereal, 60 to 80 parts by weight of oat cereal, 60 to 80 parts by weight of glutinous rice cereal, 70 to 100 parts by weight of white sugar, 10 to 20 parts by weight of egg white, and 100 to 120 parts by weight of butter for 100 parts by weight of rice flour;

Step 2 (S2) of roasting the above walnuts, almonds, and pecans in an oven at 180 degrees for 10 to 15 minutes and then crushing them into small pieces smaller than 0.7 mm in size;

Step 3 (S3) of mixing white sugar and egg white into the above rice flour;

Step 4 (S4) of making dough by mixing melted butter at 28-30℃ into the mixture of the above 3 steps;

Step 5 (S5) of making cookie dough by mixing the ground walnuts, almonds, pecans, brown rice cereal, oat cereal and glutinous rice cereal of step 2 into the dough of step 4;

Step 6 (S6) of thinly rolling out the cookie dough of Step 5 above into a sheet shape with a thickness of 0.4 to 0.7 mm;

Step 7 (S7) of forming the rice flour dough sheet of the above 6 steps into a desired shape using a mold and then pressing it 2 to 5 times using a press machine;

It may include step 8 (S8) of baking the shaped rice flour dough sheet in an oven preheated to 180 degrees for 20 minutes at 160 degrees for 14 to 15 minutes;

Preferably, tapioca powder may be added in addition to the rice flour to increase the crispiness of crackers made with rice flour.

The present invention has the effect of providing a grain cracker having a crispy texture like a chip, in manufacturing a grain cracker by using rice flour manufactured with a low moisture content without frying and baking a thin sheet-shaped dough at high temperature for a short time.

The present invention has the effect of providing a healthy grain cracker with improved flavor due to the inclusion of rice flour with high protein content and a 4 to 5 times higher ratio of grains and nuts to rice flour, which is nutritionally valuable, and natural essential oils.

Figure 1 illustrates a flow chart of a method for manufacturing grain crackers according to the present invention.
Figure 2 is a photograph of the grain cracker manufacturing method of the present invention.

Hereinafter, other purposes and features of the present invention in addition to the above-mentioned purpose will be clearly revealed through the description of embodiments with reference to the accompanying drawings, and unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person having ordinary skill in the art to which the present invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning they have in the context of the related technology, and shall not be interpreted in an ideal or excessively formal meaning unless explicitly defined in this application.

In the above invention, the filling refers to walnuts, almonds, pecans, brown rice cereal, glutinous rice cereal, or oat cereal mixed with rice flour during cracker manufacturing.

The present invention, as illustrated in Figure 1,

Step 1 (S1) of preparing 60 to 80 parts by weight of walnuts, 30 to 40 parts by weight of almonds, 60 to 80 parts by weight of pecans, 60 to 80 parts by weight of brown rice cereal, 60 to 80 parts by weight of oat cereal, 60 to 80 parts by weight of glutinous rice cereal, 70 to 100 parts by weight of white sugar, 10 to 20 parts by weight of egg whites, and 100 to 120 parts by weight of butter for 100 parts by weight of rice flour; Step 2 (S2) of roasting the walnuts, almonds, and pecans in an oven at 180 degrees for 10 to 15 minutes and then crushing them into pieces no larger than 0.7 mm in size; It is characterized by including the following steps: 3 (S3) of mixing white sugar and egg white into the above-mentioned rice flour; 4 (S4) of mixing melted butter at 28 to 30°C into the mixture of the above-mentioned step 3 to make dough; 5 (S5) of mixing the ground walnuts, almonds, pecans, brown rice cereal, oat cereal, and glutinous rice cereal of the above-mentioned step 2 into the dough of the above-mentioned step 4 to make cookie dough; 6 (S6) of rolling out the cookie dough of the above-mentioned step 5 into a thin sheet having a thickness of 0.4 to 0.7 mm; 7 (S7) of forming the rice flour dough sheet of the above-mentioned step 6 into a predetermined shape using a mold and then pressing it with a press 2 to 5 times; 8 (S8) of baking the formed rice flour dough sheet at 160°C for 14 to 15 minutes in an oven preheated to 180°C for 20 minutes.

The above step (S1) is a step for preparing 60 to 80 parts by weight of walnuts, 30 to 40 parts by weight of almonds, 60 to 80 parts by weight of pecans, 60 to 80 parts by weight of brown rice cereal, 60 to 80 parts by weight of oat cereal, 60 to 80 parts by weight of glutinous rice cereal, 70 to 100 parts by weight of white sugar, 10 to 20 parts by weight of egg white, and 100 to 120 parts by weight of butter for 100 parts by weight of rice flour.

The rice flour used in the present invention can be used by grinding mixed rice including non-glutinous rice, glutinous rice and brown rice, and preferably, non-glutinous rice, glutinous rice and brown rice are mixed in a weight ratio of 3:1:0.5 to 2:1:0.5, and it is characterized in that dough is made by adding 10 parts by weight of tapioca powder to the rice flour.

When making crackers, wheat flour is generally used, but since wheat flour is difficult to digest, rice cookies containing rice, which is excellent in digestion and nutrition, can be made. The main nutrient of non-glutinous rice is carbohydrates, and a small amount of 100g of cooked rice has about 130 calories. Since the content of vitamins and minerals (micronutrients) is very low, people who live in areas where rice is the staple food and meat consumption is low are more likely to suffer from mineral deficiencies. Glutinous rice is warmer than non-glutinous rice, so it is easy to digest and soothes the stomach when eaten by people with weak digestive functions. The main component of glutinous rice, starch, is mainly composed of amylopectin structures, so it is easier to digest than non-glutinous rice and has the effect of warming the stomach, and the iodine reaction turns it reddish brown. Brown rice contains more than 6 times more dietary fiber than white rice. This dietary fiber is expected to not only promote intestinal peristalsis and relieve constipation, but also prevent a sharp rise in blood sugar levels or suppress cholesterol absorption. Tapioca is a fine white powder extracted from the cassava root. It does not contain the gluten found in wheat flour and is viscous, creating a chewy and crunchy texture.

In addition, the method for manufacturing rice flour of the present invention includes a step (2-a) of boiling soy milk at 20 to 30°C for 10 to 20 minutes; a step (2-b) of boiling washed soybean sprouts by heating them at 80 to 100°C for 20 to 30 minutes, then straining them, discarding the solids, and storing only the boiled soybean sprout water; a step (2-c) of making a mixed dough with edible essential oil, the soy milk, and the boiled soybean sprout water in a weight ratio of 0.1:1:1 to 0.1:1:2; A method for producing a rice flour comprising: a step (2-d) of adding the mixed rice to the above-mentioned mixed dough, soaking it at 0 to 5°C for 2 to 4 hours, removing moisture, and then drying it at 180 to 200°C for 10 to 15 minutes; a step (2-e) of grinding the above-mentioned dried rice in a grinder to an average particle size of 0.3 to 0.5 mesh to produce secondary rice flour; and a step (2-f) of drying the above-mentioned primary rice flour at 180 to 200°C for 1 to 2 hours; wherein the manufactured rice flour has a moisture content of 5 to 10 g/100 g and a protein content of 3 to 5 g/100 g, and wherein the edible essential oil is characterized in that it is at least one of edible natural essential oils of orange, lemon, peppermint, and rosemary.

This is a process for manufacturing rice flour with low moisture content and high protein content of the present invention. In general, to soak rice, the general process is to soak the rice in water and then grind it finely in a grinder. However, in order to manufacture rice flour with low moisture content and high protein content, preprocessing is required starting from the soaking process of rice.

Soy milk is a beverage made by grinding soybeans soaked in water, and contains 9.7 g of carbohydrates, 5.82 g of protein, 5.82 g of fat, 21.46 g of sugar, 145.49 mg of sodium, 0 mg of cholesterol, 1.07 g of saturated fatty acids, and 0 g of trans fat per 200 g, and is particularly high in protein.

Bean sprouts are a food product grown from the roots of soybeans that have been germinated in the shade. Per 50g, they contain 0.94g of carbohydrates, 1.68g of protein, 1.65g of fat, 0.02g of sugar, 213.95mg of sodium, 0mg of cholesterol, 0.22g of saturated fatty acids, and 0.01g of trans fat. In particular, the water in which bean sprouts are boiled contains not only the nutrients of the soybeans, but also aspartic acid, vitamins, dietary fiber, and minerals, making them effective in relieving hangovers, dieting, and decomposing fat.

Essential oils are produced from special cells on the surface or within the tissues of plants, and are plant essences of biochemical components that protect themselves from the external environment and are produced by themselves for reproduction and survival. They are extracted from flowers, stems, fruits, roots, and resins of aromatic medicinal plants, and depending on the characteristics of the plant, essential oils are extracted using cold pressing, steam distillation, solvent extraction, and supercritical carbon dioxide extraction methods.

Among these, essential oils that can be used for edible purposes may be one or more of orange, lemon, peppermint, rosemary, etc., and are added at a ratio of 0.1 part by weight of the total weight.

Therefore, in the present invention, instead of using water when soaking mixed rice, a mixed dough containing edible essential oils, the soy milk, and boiled bean sprout water is used to soak mixed rice, thereby providing rice flour with low moisture content and high protein content. In addition, the nutrients contained in boiled bean sprout water help break down fat and aid digestion, thereby further enhancing the flavor of crackers that may otherwise be greasy.

To prevent bacterial growth, a mixed dough is prepared through a step of double-boiling the soy milk (2-a), a step of heating the bean sprouts to remove the peculiar bitterness, and a step of storing only the boiled bean sprout water (2-b). When 0.1 part by weight of edible essential oil is added dropwise, even a small amount can add flavor and aroma, thereby enhancing the flavor of the crackers. At this time, a weight ratio of edible essential oil:soy milk:boiled bean sprout water is preferably 0.1:1:1 to 0.1:1:2 (2-c). In particular, soy milk and bean sprouts contain a large amount of ingredients included in soybeans and are rich in protein, so they can be used to make rice flour with a high protein content.

In addition, to achieve a crispy texture, primary rice flour with a lower moisture content can be made by performing a primary drying step (2-d) at 180 to 200°C for 10 to 15 minutes, followed by a step (2-e) of grinding in a grinder to an average particle size of 0.3 to 0.5 mesh.

The primary rice flour is dried for 1 to 2 hours at 180 to 200°C in a second step (2-f), and is characterized by a moisture content of 5 to 10 g/100 g and a protein content of 3 to 5 g/100 g. The experimental results for this are shown in Table 1.

The above step 2 (S2) is a step of roasting walnuts, almonds, and pecans in an oven at 180 degrees for 10 to 15 minutes and then crushing them into pieces smaller than 0.7 mm in size, which can add the flavor of the nuts. Additionally, a step of soaking the walnuts, almonds, and pecans in olive oil for 2 to 4 hours after roasting them to allow them to absorb the olive oil and drying them at room temperature can be added. Through this olive oil absorption step, nuts rich in omega-3 can provide memory, spatial ability, body balance function, and body antioxidant effects, and the olive oil absorbed in the nuts suppresses intestinal microorganisms from producing trimethylamine N-oxide, a substance that damages blood vessels.

The above step (S3) is a step of mixing white sugar and egg white into the rice flour, and is characterized in that it adds to the crispiness of the cracker by mixing only egg white.

Figure 2 shows steps S4 to S7 during the grain cracker manufacturing process.

The above step (S4) is a step of making dough by mixing melted butter at 28 to 30°C into the mixture of step 3 as shown in Fig. 2-a, and adding a fat component to the flour dough to make it into a dough state.

The above step (S5) is a step of mixing the crushed walnuts, almonds, and pecans of the above step 2 with brown rice cereal, oat cereal, and glutinous rice cereal for the dough of the above step 4 as shown in Figs. 2-b and 2-c, thereby making a cookie dough, and mixing grain and nut fillings into the dough. Since the present invention makes a cracker with a crispy texture and a high protein content, it is preferable that the mixing ratio of rice flour and walnuts, almonds, pecans, brown rice cereal, oat cereal, and glutinous rice cereal is 1:4 to 5, and it is characterized by containing 20 to 30 g/100 g of protein, and the experimental results for this are shown in Table 2.

The above step (S6) is a step of thinly rolling out the cookie dough of step 5 as shown in Fig. 2-d to form a sheet with a thickness of 0.4 to 0.7 mm. A roller is used to roll out the dough as thinly as possible to ensure a crispy texture. At this time, rice flour can be sprinkled on to prevent stickiness.

The above step (S7) is a step of forming the rice flour dough sheet of the above step 6 into a predetermined shape using a mold as shown in Fig. 2-e, and then pressing it 2 to 5 times using a press machine. By repeating the process of secondarily spreading it thinly using the press machine, a cracker with a crispy texture can be made.

The above step (S8) is a step of baking the formed rice flour dough sheet in an oven preheated to 180 degrees for 20 minutes and then at 160 degrees for 14 to 15 minutes, thereby making a cracker with a crispy texture by preheating at a high temperature and then lowering the temperature to bake it until crispy.

Hereinafter, the present invention will be described in more detail through specific examples, experimental examples, and sensory evaluations.

<Example 1>

Prepare 300 g of glutinous rice, 100 g of glutinous rice, 50 g of brown rice, 0.01 g (10 drops) of edible essential oil, 500 ml of soy milk, and 500 ml of bean sprout water in a ratio of 0.01:1:1, 100 g of rice flour manufactured according to the method of manufacturing steps 2-a to 2-f, 10 g of tapioca, 80 g of walnuts, 40 g of almonds, 80 g of pecans, 80 g of brown rice cereal, 80 g of oat cereal, 80 g of glutinous rice cereal, 100 g of white sugar, 20 g of egg white, and 120 g of butter so that the rice flour and the remaining fillings are in a ratio of 1:4.5. Preheated oven at 180 degrees Celsius to bake 80g of walnuts, 40g of almonds, and 80g of pecans for 10 minutes, then crush into 0.7mm pieces in a grinder. Prepare 80g of brown rice cereal, 80g of oat cereal, and 80g of glutinous rice cereal according to capacity. You can make them separately or use commercially available products. First, mix 100g of rice flour, 100g of white sugar, and 20g of egg white in a mixing bowl. Add 120g of butter melted at 30 degrees Celsius to the mixing bowl and mix until creamy. Add 80g of walnuts, 40g of almonds, 80g of pecans, 80g of brown rice cereal, 80g of oat cereal, and 80g of glutinous rice cereal to the creamed dough and mix well. Place a plastic sheet on a cutting board and roll out the dough thinly with a roller to a thickness of 0.5 mm. If the dough sticks to the roller, sprinkle some rice flour on it to help it roll out well. Use a cracker mold to stamp out and press down with a press machine about 5 more times to roll out the dough thinly, then transfer it to a baking sheet. Bake the shaped rice flour dough sheets in an oven preheated to 180 degrees for 20 minutes at 160 degrees until the surface turns brown or for 15 minutes, then take them out immediately and place them on a cooling rack to cool.

<Example 2>

In the above Example 1, grain crackers were manufactured under the same conditions and method as in Example 1, except that the edible essential oil, soy milk, and boiled soybean sprout water were included in a ratio of 0.01:1:2 and 100 g of rice flour manufactured according to the method of Manufacturing Steps 2-a to 2-f was changed.

<Example 3>

Except that in the above Example 1, 100 g of rice flour manufactured by the method of Manufacturing Steps 2-a to 2-f was changed to include edible essential oil, soy milk, and boiled bean sprout water in a ratio of 0.01:1:2, and that 60 g of walnuts, 20 g of almonds, 60 g of pecans, 60 g of brown rice cereal, 60 g of oat cereal, and 60 g of glutinous rice cereal were changed so that the ratio of rice flour and the remaining fillings was 1:3.2, grain crackers were manufactured under the same conditions and method.

<Example 4>

Except for changing the ratio of rice flour to the remaining filling material to about 1:3 in Example 1 above, 60 g of walnuts, 20 g of almonds, 60 g of pecans, 60 g of brown rice cereal, 60 g of oat cereal, and 60 g of glutinous rice cereal, grain crackers were manufactured under the same conditions and method.

<Comparative Example 1>

In the above Example 1, except that the edible essential oil and the boiled soybean sprout water were included in a ratio of 0.01:1, excluding soy milk, and 100 g of rice flour manufactured according to the method of Manufacturing Steps 2-a to 2-f was used, and grain crackers were manufactured under the same conditions and method.

<Comparative Example 2>

Except that in the above Example 1, 100 g of rice flour was manufactured according to the manufacturing method of steps 2-a to 2-f, and soy milk and boiled soybean sprout water were included in a 1:1 ratio, excluding edible essential oil, grain crackers were manufactured under the same conditions and method.

<Comparative Example 3>

In the above Example 1, grain crackers were manufactured under the same conditions and method as in the case of manufacturing rice flour, except for the first drying step (2-c) and the second drying step (2-f).

<Comparative Example 4>

A comparison was made with flour sold on the market.

<Comparative Example 5>

A comparison was made with commercially available cereal cookies.

Experimental Example 1. Comparison of moisture content and protein content of rice flour

The moisture content of rice flour manufactured by the methods of Examples 1 to 2 and Comparative Examples 1 to 4, which changed the components of rice flour among the examples, was measured by the method (105℃ atmospheric pressure heating and drying method) specified in the AOAC method (AOAC, 2006). The protein content was measured using a nitrogen protein analyzer (Rapid N Cube, Elementar, Langensebold, Germany), and the results are shown in Table 1.

Distinction (g/100g) Moisture content Protein content Example 1 5.2 4.5 Example 2 7.4 3.8 Comparative Example 1 15.3 2.1 Comparative Example 2 7.3 3.5 Comparative Example 3 15.5 3.5 Comparative Example 4 8.3 1.5

As a result, as shown in Table 1, in the case of Comparative Example 3, where the first and second drying steps were omitted in the rice flour manufacturing method, the moisture content was high, and in Comparative Example 1, where the dough was soaked only with water except for the soy milk with a slightly thick component, the moisture content was also high. Therefore, it can be seen that, in manufacturing crispy rice flour, going through the first and second drying steps lowers the moisture content, and mixing soy milk rather than water is effective in lowering the moisture content. In addition, when comparing Examples 1 and 2 with Comparative Example 4, it can be seen that the protein content is 2-3 times higher than that of commercially available wheat flour. Through this, it can be seen that the process of allowing soy milk and boiled bean sprout water to be absorbed when manufacturing rice flour is a method of increasing the protein content.

Experimental Example 2. Comparison of protein content of finished cereal crackers

The protein content of the grain crackers manufactured by the methods of Examples 1 to 4 and Comparative Examples 1 to 5 was measured using a nitrogen protein analyzer (Rapid N Cube, Elementar, Langensebold, Germany), and the results are shown in Table 2.

Distinction (g/100g) Protein content Example 1 27.5 Example 2 25.2 Example 3 25.7 Example 4 23.5 Comparative Example 1 18.3 Comparative Example 2 26.1 Comparative Example 3 25.4 Comparative Example 4 - Comparative Example 5 10.2

When manufacturing cereal crackers, the protein content ratio is important. The protein content of cereal crackers containing a lot of soy milk and fillers was the highest at 20-30 g/100 g, and when the crackers contained a lot of fillers but little or no soy milk, the protein content was less than 20 g/100 g. Therefore, it can be seen that in order to increase the protein content per g, it is effective to manufacture the crackers so that the protein content is included from the rice flour manufacturing stage.

Experimental Example 3. Sensory Evaluation

24 hours after manufacturing the grain crackers of Examples 1 to 4 and Comparative Examples 1 to 5, the flavor of the grain crackers was sensory evaluated using a 5-point scale by 10 panelists who were informed of the purpose of the sensory evaluation. The results are shown in Table 3 below.

division Taste (flavor) incense Texture (crispy) Overall satisfaction Example 1 4.4 4.3 4.6 4.5 Example 2 4.1 4.0 4.4 4.1 Example 3 3.8 3.7 4.3 3.9 Example 4 4.2 4.1 4.4 4.2 Comparative Example 1 3.6 3.5 4.2 3.8 Comparative Example 2 3.2 2.5 4.0 3.2 Comparative Example 3 4.3 4.2 2.6 3.7 Comparative Example 5 2.5 2.8 1.6 2.3

As a result, as shown in Table 3, it can be seen that the sensory evaluation for texture, especially crispness, was generally high in Examples 1 to 4. In particular, it can be seen that the overall satisfaction increased through the process of manufacturing rice flour through the first and second drying steps to enhance the crispiness of the grain cracker, the process of roasting walnuts, almonds, and pecans in the oven once and then grinding them, and the process of including brown rice cereal, oat cereal, and glutinous rice cereal, and spreading them thinly through a roller and press and baking them at high temperature for a short time.

In addition, it can be seen that the satisfaction of taste and especially fragrance is higher in the remaining examples and comparative examples than in comparative examples 2 and 5 in which edible essential oils were not added. Through this, it can be seen that edible essential oils are not only used for aromatherapy, but also exhibit flavor when used in baking, confectionery, cooking, etc., and the good effects of the oil are exhibited secondarily.

Therefore, the grain cracker manufactured using rice flour according to the present invention has the effect of providing a method for manufacturing grain crackers having a crispy texture like a chip by using rice flour manufactured with a low moisture content without frying, and has the effect of providing a method for manufacturing healthy grain crackers with a high protein content and improved taste and flavor by including 4 to 5 times more grains and nuts than rice flour.

The above description of the present invention is for illustrative purposes, and those skilled in the art will understand that the present invention can be easily modified into other specific forms without changing the technical idea or essential features of the present invention. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not limiting. For example, each component described as a single component may be implemented in a distributed manner, and likewise, components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the claims set forth below, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present invention.

Claims (4)

Step 1 (S1) of preparing 60 to 80 parts by weight of walnuts, 30 to 40 parts by weight of almonds, 60 to 80 parts by weight of pecans, 60 to 80 parts by weight of brown rice cereal, 60 to 80 parts by weight of oat cereal, 60 to 80 parts by weight of glutinous rice cereal, 70 to 100 parts by weight of white sugar, 10 to 20 parts by weight of egg whites, and 100 to 120 parts by weight of butter for 100 parts by weight of rice flour;
Step 2 (S2) of roasting the above walnuts, almonds and pecans in an oven at 180 degrees for 10 to 15 minutes and then crushing them into small pieces smaller than 0.7 mm in size;
Step 3 (S3) of mixing white sugar and egg white into the above rice flour;
Step 4 (S4) of making dough by mixing melted butter at 28-30℃ into the mixture of the above 3 steps;
Step 5 (S5) of making cookie dough by mixing the ground walnuts, almonds, pecans, brown rice cereal, oat cereal and glutinous rice cereal of step 2 into the dough of step 4;
Step 6 (S6) of thinly rolling out the cookie dough of Step 5 above into a sheet shape with a thickness of 0.4 to 0.7 mm;
Step 7 (S7) of forming the rice flour dough sheet of the above 6 steps into a desired shape using a mold and then pressing it 2 to 5 times using a press machine;
Step 8 (S8) of baking the shaped rice flour dough sheet in an oven preheated to 180 degrees for 20 minutes at 160 degrees for 14 to 15 minutes; including,

The above rice flour is ground mixed rice mixed with non-glutinous rice, glutinous rice and brown rice in a weight ratio of 3:1:0.5 to 2:1:0.5.
Step (2-a) of boiling soy milk at 20~30℃ for 10~20 minutes;
Step (2-b) of boiling the washed bean sprouts at 80-100℃ for 20-30 minutes, then straining them, discarding the solids, and storing only the water in which the bean sprouts were boiled;
Step (2-c) of making a mixed dough with the edible essential oil, the soy milk, and the boiled soybean sprout water in a weight ratio of 0.01:1:1 to 0.01:1:2;
Step (2-d) of adding the mixed rice to the above mixed dough, soaking it at 0 to 5°C for 2 to 4 hours, removing moisture, and then drying it for the first time at 180 to 200°C for 10 to 15 minutes;
Step (2-e) of making primary rice powder by grinding the above primary dried rice in a grinder to an average particle size of 0.3 to 0.5 mesh;
A method for manufacturing grain crackers using rice flour, characterized in that the rice flour is manufactured by a step (2-f) of secondary drying the primary rice flour at 180 to 200°C for 1 to 2 hours, wherein the manufactured rice flour has a moisture content of 5 to 10 g/100 g, a protein content of 3 to 5 g/100 g, and the edible essential oil is at least one of edible natural essential oils of orange, lemon, peppermint, and rosemary. In the first paragraph,
A method for manufacturing grain crackers using rice flour, characterized in that the dough is made by adding 10 parts by weight of tapioca powder to the above rice flour. delete In the first paragraph,
A method for manufacturing grain crackers using rice flour, characterized in that the manufactured grain crackers have a mixing ratio of rice flour and walnuts, almonds, pecans, brown rice cereal, oat cereal, and glutinous rice cereal of 1:4 to 5 and contain 20 to 30 g/100 g of protein.