| 摘要 |
The present invention relates to a method for preparing rice puffs having various flavors and tastes. According to the present invention, the rice puff preparation method includes: a step of pre-heating raw ingredients at 270 to 300 °C to adjust the moisture content to be between 10 to 13% (S1); a step of expose the processed and expanded and processed ingredients from the point when the internal pressure reaches 0.8MPa after the pre-heating process to the point when the internal pressure increases by 125 to 150% (S2); conducting a main heating process and mixing a coating liquid including 3 to 5 parts by weight of spices dissolved ubri 100 parts by weight of water with the ingredients to coat the coating liquid on the surface of the ingredients (S3); and a step of drying the ingredients at 75 to 100°C for 5 to 10 minutes (S4). The present invention can add various flavors and tastes to the conventional rice puffs and prevent the rice puffs from being damp to maintain the texture for an extended period of time. |
