JUNG, JIN OK,정진옥,CHUN, JI YEON,천지연,CHOI, KAP SEONG,최갑성,KIM, YONG IN,김용인,JUNG, JIN OKKR,CHUN, JI YEONKR,CHOI, KAP SEONGKR,KIM, YONG INKR
申请号：
KR1020130073669
公开号：
KR1020150001057A
申请日:
2013.06.26
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a method for manufacturing extrusion puffed rice flour by adding heat-resistant alpha-amylase to water to make an enzyme solution； injecting rice flour and the enzyme solution into an extrusion molding machine and performing an extrusion puffing process to make an enzymatically treated and extrusion puffed product； and grinding the enzymatically treated and extrusion puffed product. The extrusion puffed rice flour of the present invention has a low water adsorption index and thus reduces the content of the water used to manufacture dough or slurry including rice, thereby allowing the manufacture of dough or slurry having high solid contents. In addition, the extrusion puffed rice flour has a high water solubility index and a low starch polymerization degree and also has excellent dispersion stability, thereby being easily dispersed even in cold water. Furthermore, a dispersed solution of the extrusion puffed rice flour is maintained for a long period of time. Therefore, the extrusion puffed rice flour has excellent usability as a raw ingredient to manufacture an instant convenience food product such as instant porridge, baby food, beverage, etc. which can be taken instantly by only adding the water of room temperature to the extrusion puffed rice flour.본 발명은 물에 내열성 알파-아밀라아제를 첨가하여 효소액을 제조한 뒤, 쌀가루와 상기 효소액을 압출성형기에 동시에 주입하고 압출팽화 공정을 수행하여 효소처리 압출팽화물을 제조한 후, 분쇄하여 압출팽화미분을 제조하는 방법에 관한 것으로, 본 발명의 압출팽화미분은 수분 흡착지수가 낮아 쌀을 포함하는 반죽이나 슬러리 제조에 사용되는 물의 함량을 줄여 고형분 함량이 높은 반죽이나 슬러리를 제조할 수 있으며, 수분용해지수가 높고, 전분중합도가 낮으면서도, 분산 안정성이 우수하여 찬물에서도 쉽게 분산되고, 분산액이 장시간 유지되는 특성을 나타내어 실온의 물을 첨가하는 것만으로도 즉석에서 섭취가 가능한 즉석죽, 이유식, 음료 등의 즉석 간편 편이식 제품 제조를 위한 원재료로서 활용가능성이 뛰어나다.
