| abstract |
The present invention relates to a method for manufacturing a grain puffing snack and a grain puffing snack by the method, and more particularly, to a method comprising the steps of immersing whole grains in water to infiltrate moisture into the whole grains; generating cracks by irradiating microwaves to the surface; immersing the cracked whole grains in a konjac colloid; drying the whole grains immersed in the konjac colloids to a moisture content of 6 to 12%; , pulverizing the dried whole grains to have a particle diameter of 1 to 2 mm, and melting and gelling the pulverized grains for 2 to 10 seconds at a temperature of 100 to 150° C. and a pressure of 20 to 40 kg/cm 2 and puffing by discharging the gelled grains at atmospheric temperature and atmospheric pressure, wherein the konjac colloid is 3,000 to 5,000 parts by weight of water and 3,000 to 5,000 parts by weight of water based on 100 parts by weight of konjac powder at a temperature of 35 to 50 ° C. It is characterized in that it is prepared by adding and mixing 10 to 20 parts by weight of the hot water extract. According to the present invention, there are advantages in that there is no nutrient destruction of grains, the nutritional value is maximized, and the sensory preference is also improved due to excellent texture and flavor. |