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KR-102963553-B1 - Low-calorie fried puffed rice and its manufacturing method

KR102963553B1KR 102963553 B1KR102963553 B1KR 102963553B1KR-102963553-B1

Abstract

The present invention relates to a low-calorie puffed rice snack, and more specifically, to a low-calorie puffed rice snack and a method for manufacturing the same, which uses konjac as the main ingredient to lower calories compared to conventional puffed rice snacks made with rice as the main ingredient, thereby helping with dieting, while also exhibiting excellent sensory properties through the combination of the remaining ingredients.

Inventors

  • 김경민
  • 박휘진

Dates

Publication Date
20260511
Application Date
20240213

Claims (10)

  1. A step of preparing a first mixture and a second mixture, respectively, including brown rice, white rice, barley, and konjac; A step of preparing a dough containing the first mixture and a sweetener; A step of preparing konjac rice cake dough by steaming the above dough mixture; A step of manufacturing konjac rice cakes by extruding the above konjac rice cake dough; Steps for cooling and cutting the above konjac rice cake; and The step of manufacturing puffed rice by puffing the cut konjac rice cake and the second mixture; comprising The first mixture is a mixed powder composed of 2.5 parts by weight of brown rice, 3 parts by weight of white rice, and 1.5 parts by weight of barley relative to 10 parts by weight of konjac. The second mixture above is a mixed grain blended with 2.5 parts by weight of brown rice, 3 parts by weight of white rice, and 1.5 parts by weight of barley relative to 10 parts by weight of the konjac, which has been roasted. The above roasting treatment is performed at 90℃ for 12 minutes, and The first mixture and the second mixture are mixed in a weight ratio of 1:1, and The above sweetener is a mixture of date palm juice and coconut sugar in a weight ratio of 1:0.1, and The above sweetener is included in an amount of 0.75 parts by weight per 10 parts by weight of the first mixture, and The above dough further comprises a liquid component containing water in an amount of 5 to 25 parts by weight relative to 10 parts by weight of the first mixture, and The above liquid component is a mixture of maple sap and water in a weight ratio of 1:0.45, and The above steaming is performed at 115℃ for 10 minutes at 3.5 atmospheres, and A method for manufacturing low-calorie puffed rice, characterized in that the puffing is performed at 120 to 180°C for 2 to 10 seconds.
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  10. Low-calorie puffed rice produced by the low-calorie puffed rice manufacturing method according to claim 1.

Description

Low-calorie fried puffed rice and its manufacturing method The present invention relates to a low-calorie puffed rice snack, and more specifically, to a low-calorie puffed rice snack and a method for manufacturing the same, which uses konjac as the main ingredient to lower calories compared to conventional puffed rice snacks made with rice as the main ingredient, thereby helping with dieting, while also exhibiting excellent sensory properties through the combination of the remaining ingredients. Rice ( Oryza sativa L. ) has been used as a main ingredient in our diet since the beginning of history. Whole grain rice is an unrefined grain that contains more various nutrients and physiologically active components beneficial to the human body than refined grains, attracting the attention of health-conscious consumers and being developed into various products. Brown rice, which is in the form of a whole grain, is obtained by removing the husk from rice and consists of the pericarp, seed coat, and bran (including the aleurone layer), embryo, and endosperm, and is rich in nutrients such as protein, vitamins, minerals, and dietary fiber compared to white rice. Brown rice is rich in bioactive substances such as gamma-oryzanol (γ-oryzanol), octacosanol, phytosterol (β-sitosterol), GABA (γ-aminobutyric acid), tocopherol, and tocotrienol, and these bioactive substances have been reported to have blood sugar lowering, blood pressure increase inhibition, cholesterol lowering, anticancer properties, and endurance-enhancing effects. Generally, puffed rice is produced based on the principle that when grains such as rice or corn are placed in a pressure vessel and heated while sealed, the inside of the vessel becomes high-pressure; when the vessel is then opened, the pressure drops rapidly, causing the rice grains to expand. Because puffed rice is porous and bulky, yet contains hydrolyzed starch that makes it easy to digest, it has long been a favorite snack enjoyed by people of all ages. White rice is generally the most commonly used rice for puffed rice, but recently, puffed rice is also being manufactured using processed rice (artificial rice) made by extruding grain flour such as wheat flour instead of rice. For example, Korean Published Patent No. 2019-0119283 discloses a method for manufacturing multi-layered puffed snacks, and Korean Published Patent No. 2018-0017064 discloses a method for manufacturing organic grain puffed snacks with enhanced health functionality. Meanwhile, konjac is made by mixing konjac powder with water and fermenting it for about two hours. The *Donguibogam* (a classic Korean medical text) records that applying a konjac compress to women suffering from severe menstrual cramps improves blood circulation and alleviates pain. Furthermore, konjac is known as a diet food because it is low in calories and provides a feeling of fullness after consumption. It is also effective in preventing constipation; its main component, glucomannan, is a dietary fiber known as a laxative, and glucomannan has been shown to lower blood cholesterol levels. Konjac has long been used as a food, and recently, due to its zero-calorie properties, it is receiving significant attention as a diet food and health food that is good for preventing obesity and adult diseases. Generally, there are various forms of konjac foods made primarily from konjac powder, such as konjac noodles, konjac jelly, and konjac rice, but there are not many known examples of them being used to manufacture puffed rice snacks. FIG. 1 is a flowchart showing the steps of a method for manufacturing low-calorie puffed rice according to one embodiment of the present invention. The present invention will be described in detail below with reference to the embodiments and drawings. These embodiments are presented merely as examples to explain the invention more specifically, and it will be obvious to those skilled in the art that the scope of the invention is not limited by these embodiments. Furthermore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention pertains, and in the event of a conflict, the description in this specification, including the definitions, shall prevail. To clearly explain the proposed invention in the drawings, parts unrelated to the description have been omitted, and similar parts throughout the specification have been given similar reference numerals. Furthermore, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. Additionally, the term "part" as described in the specification refers to a single unit or block that performs a specific function. In each step, identification codes (1st, 2nd, etc.) are used for convenience of explanation and do not describe the order of the ste