PELLETS FOR USE IN MANUFACTURING POPPED RICE PREPARED FROM MULBERRY LEAF POWDER AND BROWN RICE FLOUR, POPPED RICE PREPARED FROM THE PELLETS, AND METHOD FOR MANUFACTURING POPPED RICE FROM THE PELLETS

摘要

A method of manufacturing popped rice by expanding a pellet containing mulberry leaf powder, brown rice flour, wheat flour, white rice flour, salt and a sweetener is provided to conveniently produce popped rice having excellent nutritional properties and functionalities without the use of special apparatus. A pellet having a moisture content of 18% is expanded at 210 to 230deg.C for 3 to 5sec to obtain popped rice. The pellet is obtained by kneading 1 to 6 parts by weight of mulberry leaf powder, 5 to 15 parts by weight of brown rice flour, 40 to 60 parts by weight of wheat flour, 30 to 40 parts by weight of white rice flour, 0.5 to 1 parts by weight of salt and 0.5 to 1 parts by weight of a sweetener, extruding the dough and drying to a moisture content of 16 to 20%.