| 摘要 |
A method for preparing a baked rice chip, provided in the present invention, comprises the steps of: (a) drying rice to a moisture content of 4-8% by applying heat; (b) grinding the dried rice with a grinder; (c) immersing and hydrolyzing the ground rice in a mixture of water, cellulose and salt for 4-7 hours; (d) heating and baking the hydrolyzed rice by pushing with an extrusion screw; (e) putting the baked rice into a roller to be extracted in a predetermined thickness by applying pressure thereto; (f) making a rice chip by cutting the extracted rice into a desired shape and moving the rice chip with a conveyor to be dried; (g) ripening the rice chip which is moved by the conveyor and dried; and (h) dropping the moisture content to 1% or less by baking the ripened rice chip at 240-290°C for 50-70 seconds. According to the configuration as described above, the present invention is capable of obtaining a baked rice chip as a pre-processed food capable of maintaining a unique taste of rice and securing viscosity even without an additional special additive material. |
