MANUFACTURING METHOD FOR SCORCHED RICE SNACK AND SCORCHED RICE SNACK MANUFACTURED BY THE SAME

摘要

The present invention improves the texture and flavor compared to the conventional direct-fired heat production method or the compression method by manufacturing steamed rice and then expanding it. And it relates to a nurungji snack prepared thereby, (a) a soaking step called rice; (b) steaming the soaked rice; (c) drying and cooling the steamed rice; and (d) preparing nurungji by expanding the dried and cooled steamed rice in a thickening device; The drying of steamed rice in step (c) is characterized in that the steamed rice is dried with hot air at 60 to 80° C. for 55 to 80 minutes in a hot air dryer so that the steamed rice has a moisture content of 11 to 14%. .