公开(公告)号：KR100763244B1

公开(公告)日：2007-10-04

申请号：KR1020060082385

申请日：2006-08-29

Applicant: 전남대학교산학협력단

Inventor： 은종방 ,  김철암 ,  장은영

IPC: A23L1/18 ,  A23L1/10

CPC classification number: A23L7/109 ,  A23L7/161

Abstract: A method of manufacturing popped rice by expanding a pellet containing mulberry leaf powder, brown rice flour, wheat flour, white rice flour, salt and a sweetener is provided to conveniently produce popped rice having excellent nutritional properties and functionalities without the use of special apparatus. A pellet having a moisture content of 18% is expanded at 210 to 230deg.C for 3 to 5sec to obtain popped rice. The pellet is obtained by kneading 1 to 6 parts by weight of mulberry leaf powder, 5 to 15 parts by weight of brown rice flour, 40 to 60 parts by weight of wheat flour, 30 to 40 parts by weight of white rice flour, 0.5 to 1 parts by weight of salt and 0.5 to 1 parts by weight of a sweetener, extruding the dough and drying to a moisture content of 16 to 20%.

Abstract translation: 提供了通过使包含桑叶粉，糙米粉，小麦粉，白米粉，盐和甜味剂的颗粒膨胀来制造粟米的方法，以方便地生产具有优异营养特性和功能的黍米，而无需使用特殊装置。 水分含量为18％的颗粒在210〜230℃下膨胀3〜5秒，得到糯米。 通过将1至6重量份的桑叶粉末，5至15重量份的糙米粉，40至60重量份的小麦粉，30至40重量份的白米粉，0.5 至1重量份的盐和0.5至1重量份的甜味剂，挤出面团并干燥至含水量为16至20％。