JP2012125245A - Composition for manufacturing gluten-free rice noodle with hypoglycemic functionality, and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide rice noodle which is made without gluten or wheat flour and when rice noodle is produced by flattening and cutting rice flour dough for forming structure, adding mulberry powder, using enzyme and gum substance, adding mulberry leaf extract for mixture instead of water for kneading, and mulberry leaf powder as a diet fiber and a functionality substance of mulberry, and which is antidiabetic hypoglycemic rice noodle and good for staple food for the diabetic, and for those who expect body weight regulation and diet effect.SOLUTION: The invention provides composition for manufacturing gluten-free rice noodle with hypoglycemic functionality consisting of 30-70 mass% of rice flour, 0.1-10 mass% of silkworm powder, 0.01-1 mass% of alginate, 0.001-0.5 mass% of transglutaminase, 0.1-5 mass% of salt, 0.1-5 mass% of trehalose, and 30-80 mass% of water, and a production method thereof.

Description

  TECHNICAL FIELD The present invention relates to a composition for producing raw rice noodles having a hypoglycemic function and containing no gluten, and a method for producing the same.

  Conventional wheat noodles are mostly wheat flour mixed noodles using only 100% of wheat flour or some other grain materials added to wheat flour. As described above, the reason why wheat flour is used in the production of noodles is that, among the proteins contained in wheat, prolamin or glutelin components form gluten during the production of noodles, thereby providing stretchability and elasticity. is there.

  Vietnam's rice noodles are gelatinized noodles made from long-grained amylose-rich rice produced in Southeast Asia, which is difficult to make with ordinary rice produced in South Korea. Noodles cannot be produced unless an extrusion molding machine (injection machine) is used. Korean and East Asian consumers prefer noodles made by rolling noodle strips, but it is known that rice flour cannot be made without the addition of gluten or flour. Some manufacturing companies make noodles by adding gluten, and the fact is that 30% rice flour is added to wheat flour to make ramen.

  Rice contains about 7% level of protein, but gluten is not the gluten present in the wheat and most of it is glutenin, so it does not swell like noodles using flour. Rice noodles were produced by mixing wheat flour with rice flour even if it could not be used for production or was used. However, such rice noodles cannot be called rice noodles after all, and can only be called wheat flour mixed rice noodles.

  On the other hand, a method for producing rice noodles using starch, wheat flour or active gluten for rice flour has been proposed (see Patent Documents 1 to 3). However, these proposed rice noodles have the effect of increasing the viscoelasticity of the dough, imparting the extensibility and elasticity of the rice noodles, and forming a noodle band, but eventually by adding excessive gluten to the rice noodles. However, there is a disadvantage that health problems such as the occurrence of genetic allergy due to excessive intake of gluten protein and the occurrence of celiac disease due to gluten protein do not have the flavor of raw rice noodles.

  On the other hand, freeze-dried koji powder has a blood glucose lowering effect almost equal to that of a therapeutic agent for diabetes, and DNJ (1-deoxynojirimycin) contained in mulberry leaves is not only effective for diabetes but also has high blood pressure and arteries. It has been reported that circulatory diseases such as sclerosis are prevented, and flavonoids have antimicrobial effects, Alzheimer's prevention, osteoporosis, and atopy suppression effects.

  Therefore, rice noodles containing wheat noodles or starch, flour or active gluten need to be improved not only for human health management but also for healthy well-being foods. As an alternative, food production using rice The industry is not only very timely, but also in South Korea, where production is higher than rice consumption, which is considered a more serious rural social problem, caused by active gluten and gluten in food additives Therefore, there is a need for safe and novel rice noodles.

  Throughout this specification, numerous papers and patent documents are referenced and their citations are displayed. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety, and the level of the technical field to which the present invention belongs and the contents of the present invention are explained more clearly.

Korean Patent Registration No. 0944715 Korean Patent Registration No. 0080718 Korean Patent Registration No. 09534545

  As a result of intensive research to develop a novel functional raw rice noodle production composition that not only increases blood glucose but also has a hypoglycemic effect when ingesting raw rice noodles containing carbohydrates, Generated by active gluten and gluten by mixing rice flour, alginate, transglutaminase, salt, sugar (trehalose) and water in an optimal ratio instead of active gluten and gluten in a mixed dough It can produce raw rice noodles that are not only safe from diseases or illnesses but also can lower blood sugar, and in terms of functionality, it also has superior taste and aroma compared to raw rice noodles containing gluten It has been found that raw rice noodles having not only an excellent appearance but also an excellent appearance (color) can be produced, and the present invention has been completed.

  Accordingly, an object of the present invention is to provide a composition for producing raw rice noodles that has a hypoglycemic function and does not contain gluten.

  Another object of the present invention is to provide gluten-free raw rice noodles having a hypoglycemic function.

  Still another object of the present invention is to provide a method for producing gluten-free raw rice noodles having a hypoglycemic function.

  Other objects and advantages of the invention will become more apparent from the detailed description of the invention, the claims and the drawings.

  According to one embodiment of the present invention, rice flour 30-70% by weight, rice bran powder 0.1-10% by weight, alginate 0.01-1% by weight, transglutaminase 0.001-0.5% by weight, salt 0. A gluten-free gluten-free composition for producing raw rice noodles comprising 1 to 5% by mass, sugar (trehalose) 0.1 to 5% by mass and water 30 to 80% by mass is provided. .

  As a result of intensive research to develop a novel functional raw rice noodle production composition that not only increases blood glucose but also has a hypoglycemic effect when ingesting raw rice noodles containing carbohydrates, Generated by active gluten and gluten by mixing rice flour, alginate, transglutaminase, salt, sugar (trehalose) and water in an optimal ratio instead of active gluten and gluten in a mixed dough It can produce raw rice noodles that are not only safe from diseases or illnesses but also can lower blood sugar, and in terms of functionality, it also has superior taste and aroma compared to raw rice noodles containing gluten It has been found that raw rice noodles having not only an excellent appearance but also an excellent appearance (color) can be produced.

  The present invention is a food that is useful for patients with glycemic control among chronic diseases, together with the excellence of rice as a substance having health function, It is a staple rice-type processed food that has a blood sugar-lowering effect in terms of quality improvement and functional parts.

  Noodles made from wheat flour are not problematic because the wheat flour itself contains gluten.However, when rice flour is used as a raw material, there is no gluten. However, the blending ratio was changed, and the production process was also different from the production process of wheat noodle products.

  The present inventors studied the characteristics of rice flour and, when producing raw rice noodles made from rice flour, approached the recipe scientifically, and after confirming this, the production process of the raw rice noodle products was repeated. Experiments were conducted in close proximity to food processing, and the results were confirmed.

  In order to complete raw rice noodles using rice flour as a raw material, the present inventors have selected the appropriate ingredients, the blending ratio thereof, that is, determining the process order according to the recipe and the material composition, in particular as follows. This point was confirmed by comparing with flour products.

First, in the production of raw rice noodle products using rice flour as a raw material, since the starch content composed of amylose and amylopectin is about 80%, it is completely gelatinized, so water (H ₂ O The amount of liquid material such as) must be increased.

  Secondly, rice flour has a low moisture absorption rate due to its characteristics, and therefore it is necessary to take a long rest time for its uniform absorption.

  Thirdly, because rice flour does not have gluten due to its characteristics, structural strength like gluten, which is a strong flour, must be created by cross-linking between rice proteins by enzyme and binding of rice bran powder.

The features and advantages of the present invention are summarized as follows.
(I) The present invention provides a composition for producing raw rice noodles having no hypoglycemic function and containing gluten, a raw rice noodle and a method for producing the same.
(Ii) In the present invention, when producing raw rice noodles produced by rolling and cutting rice flour dough without adding gluten or wheat flour, a rice bran powder is added to form a structure to form an enzyme (transglutaminase). ) And gum substance, instead of kneading water, rice noodles made with mulberry leaf extract, mulberry leaf powder for dietary fiber and mulberry leaf functional substance are anti-diabetic blood sugar Descent raw rice noodles have the advantage of providing good raw rice noodles for people who expect staple food, weight control and dietary effects for diabetics.
(Iii) Since the present invention does not contain wheat, it not only does not cause wheat allergy, but is also very advantageous as a gluten-free food for Western celiac disease patients and atopic patients. It can be used very usefully in industry and agricultural processed food industry.

FIG. 1a is an image of gluten-free raw rice noodles containing glucose powder prior to cooking. SW (silkworm powder) means freeze-dried rice bran powder, and SW1, SW2, and SW3 mean raw rice noodles in which 153 g of the composition contains 1 g, 2 g, and 3 g of rice bran powder, respectively. FIG. 1 b is an image of gluten-free raw rice noodles with hypoglycemic functionality containing rice bran powder after cooking. SW (silkworm powder) means freeze-dried rice bran powder, and SW1, SW2, and SW3 mean raw rice noodles in which 153 g of the composition contains 1 g, 2 g, and 3 g of rice bran powder, respectively. Fig. 2a is an image of gluten-free raw rice noodles with a hypoglycemic function, including rice bran powder and mulberry leaf powder before cooking. ML (Mulberry leave powder) means a mulberry leaf powder sample, and ML1, ML2 and ML3 mean raw rice noodles in which 153 g of the composition contains 1 g, 2 g and 3 g of mulberry leaf powder, respectively. Fig. 2b is an image of gluten-free raw rice noodles with a hypoglycemic function containing rice cake powder and mulberry leaf powder after cooking. ML (Mulberry leave powder) means a mulberry leaf powder sample, and ML1, ML2 and ML3 mean raw rice noodles in which 153 g of the composition contains 1 g, 2 g and 3 g of mulberry leaf powder, respectively. FIG. 3a is an image of raw rice noodles with a hypoglycemic function and containing no gluten, including rice bran powder and mulberry leaf powder before cooking. EML (Extract of mulberry leave) means a mulberry leaf extract sample, EML30, EML50 and EML100 are a mixture containing 46.9 g of water and 20.1 g of mulberry leaf extract instead of 67 g of water, It means raw rice noodles containing a mixture containing 33.5 g and 33.5 g mulberry leaf extract, and a mixture containing 0 g water and 67 g mulberry leaf extract. FIG. 3b is an image of raw rice noodles with a hypoglycemic function and containing no gluten, including rice bran powder and mulberry leaf powder after cooking. EML (Extract of mulberry leave) means a mulberry leaf extract sample, EML30, EML50 and EML100 are a mixture containing 46.9 g of water and 20.1 g of mulberry leaf extract instead of 67 g of water, It means raw rice noodles containing a mixture containing 33.5 g and 33.5 g mulberry leaf extract, and a mixture containing 0 g water and 67 g mulberry leaf extract. Fig. 4a is an image of raw rice noodles with a hypoglycemic function and containing no gluten, including rice bran powder, mulberry leaf powder and mulberry leaf extract before cooking. RN (Rice Noodle) means a raw rice noodle sample containing rice cake powder, mulberry leaf powder and mulberry leaf extract, RN1, RN2 and RN3 are 153 g of the composition and 1 g, 2 g and 3 g of rice cake powder, respectively. It means raw rice noodles included. FIG. 4 b is an image of raw rice noodles with a hypoglycemic function and containing no gluten, including rice bran powder, mulberry leaf powder, and mulberry leaf extract after cooking. RN (Rice Noodle) means a raw rice noodle sample containing rice cake powder, mulberry leaf powder and mulberry leaf extract, RN1, RN2 and RN3 are 153 g of the composition and 1 g, 2 g and 3 g of rice cake powder, respectively. It means raw rice noodles included.

  The expression 'composition for producing raw rice noodles' used while expressing the present invention includes dough, solid or powder dosage forms in which the constituent components are configured in a certain ratio.

  In the specification of the present invention, the term 'gluten' means a mixture of natural proteins contained in wheat or wheat, and is a sticky substance that expands flour dough, and is produced when water is added to the flour. The term 'active gluten' means a protein produced by the combination of gliadin and glutenin among wheat proteins, which is rich in viscosity and elasticity. Noodles have elasticity and give products elasticity.

  The term 'no gluten added' used while expressing the composition for producing raw rice noodles of the present invention means that it contains no gluten (0% by mass), and the term 'no content' or 'no content' Used in combination with.

  The present invention is a composition used for producing raw rice noodles containing no gluten, and has the effect of not inducing diseases or diseases such as indigestion, allergies and celiac disease due to gluten intake in the human body. Have.

The present invention is characterized by using rice flour that does not contain gluten.
That is, the rice flour used in the present invention is not the conventional rice flour (high temperature dried) conventionally used in rice products, but is milled after milling water soaked and dried rice flour or water soaked rice. Rice flour that has been dried at low temperature, and that can easily absorb the moisture necessary for gelatinization and dough formation by protecting starch particles from heat damage, and cross-links between the proteins of rice flour It is a rice flour that often reacts.

  According to a preferred embodiment of the present invention, the rice flour used in the present invention is soaked for 2 to 15 hours, and then soaked for 2 to 15 hours. Then, it is the rice flour which dried the milled rice flour at 5-40 degreeC low temperature, More preferably, it is the rice flour which milled the rice dried at 5-40 degreeC after water soaking for 2 to 15 hours.

  Preferably, when the rice is soaked before milling into the rice flour used in the present invention, the time of soaking is 3 to 12 hours, more preferably 4 to 12 hours, and even more preferably 6 to 10 hours, Most preferably, it is 7 to 9 hours.

  Preferably, when the rice and rice flour used in the present invention are dried at a low temperature, the temperature is 10 to 39 ° C, more preferably 20 to 38 ° C, still more preferably 25 to 37 ° C, and most preferably. Is 29-36 ° C.

  According to a preferred embodiment of the present invention, the moisture content of the rice flour used in the present invention is 5 to 20% by mass, more preferably 7 to 18% by mass, still more preferably 9 to 16% by mass, Most preferably, it is 11-14 mass%. For example, the water content of rice flour can be measured using a moisture meter (Precisa 310M, Switzerland).

  When producing raw rice noodles with rice flour, the inventors of the present invention are not as good as the size of the rice flour, the smaller the size of the rice flour, after forming the dough using water, The particle size was selected such that the water spreads well and the network structure is best formed. When considering the above characteristics, the size of the rice flour is determined by the rice soaking process and drying, the rice flour that has been milled and passed through a 80-200 mesh sieve is the flavor of raw rice noodles, It was confirmed that it was preferable in terms of organization and volume.

  According to a preferred embodiment of the present invention, the rice flour used in the present invention is a rice flour having a particle size that has passed through a 90-180 mesh screen, and more preferably a particle flour that has passed through a 100-150 mesh screen. A rice flour having a size, most preferably a rice flour having a size of particles passing through a sieve of 110 to 130 mesh.

  The rice flour used in the present invention can be used regardless of rice varieties and koji accuracy, such as glutinous rice, brown rice, old rice, small rice, colored rice, and germinated rice.

  According to a preferred embodiment of the present invention, the rice flour utilized by the present invention is one or more rice flour selected from the group consisting of brown rice, brown rice, germinated brown rice and black rice, more preferably brown rice or brown rice, Preferred is white rice.

  The composition of the present invention can be uniformly mixed with other additive components without adding gluten by setting the optimal rice flour content.

  According to a preferred embodiment of the present invention, the content of rice flour contained in the composition for producing raw rice noodles of the present invention is 30 to 70% by mass, preferably 40 to 60% by mass, more preferably 45. It is -55 mass%, Most preferably, it is 48-52 mass%.

  The present invention provides fresh rice noodles free from diseases caused by gluten intake (for example, gluten allergy) by adding rice bran powder instead of gluten, and containing the composition of the present invention due to the hypoglycemic effect of rice bran powder. Ingesting not only suppresses the increase in blood sugar caused by carbohydrate intake, but also has the effect of significantly lowering blood sugar.

  According to a preferred embodiment of the present invention, the content of rice bran powder contained in the composition for producing raw rice noodles of the present invention is 0.1 to 10% by mass, preferably 0.5 to 5% by mass. More preferably, it is 0.8-3 mass%, Most preferably, it is 1-2 mass%.

  The alginates added to the present invention are (i) hardness, cohesiveness, elasticity, springiness, adhesiveness, chewiness and resilience of raw rice noodles. And (ii) surface color, surface smoothness, air cell uniformity, volume, off-flavor, hardness, adhesion, elasticity, chewing and smoothness It is a component added to improve the properties.

  According to a preferred embodiment of the present invention, the alginate contained in the composition of the present invention is one or more alginate selected from the group consisting of sodium alginate, ammonium alginate, potassium alginate, calcium alginate and propylene glycol alginate. More preferably one or more alginate selected from the group consisting of sodium alginate, ammonium alginate, potassium alginate and propylene glycol alginate, more preferably selected from the group consisting of sodium alginate and propylene glycol alginate. One or more alginate, most preferably propylene glycol alginate.

  According to a preferred embodiment of the present invention, the content of the alginate added to the composition of the present invention is 0.01 to 1% by mass, preferably 0.05 to 0.6% by mass. More preferably, it is 0.1-0.4 mass%, Most preferably, it is 0.2-0.3 mass%.

  In producing raw rice noodles, the present invention includes transglutaminase in order to improve cross-linking between rice proteins and between rice bran protein and rice protein.

  According to a preferred embodiment of the present invention, the content of transglutaminase added to the composition of the present invention is 0.001 to 0.5% by mass, preferably 0.01 to 0.2% by mass. More preferably, it is 0.03-0.15 mass%, Most preferably, it is 0.05-0.1 mass%.

  The term 'sun salt' used in the specification of the present invention means a salt of a crystal body mainly composed of sodium chloride obtained by natural evaporation of seawater from a salt field, and the term 'reproduced salt' refers to sun salt or rock salt. It means a salt that has been dissolved in purified water or seawater and filtered to remove impurities, and then recrystallized.The term `` purified salt '' means that the seawater is electrodialyzed with an ion exchange membrane and then concentrated or dried, or a raw material salt. The term 'baked / molten salt' means a salt produced by repeating high-temperature heating at 800 ° C or higher and pulverization process (for example, bamboo salt or baked salt). The term “processed salt” means a salt obtained by adding other foods or food additives to the sun salt, regenerated salt, refined salt or baked / molten salt for nutrition and taste.

  The term 'salt' in the specification of the present invention means a salty-tasting substance or ingredient that can be used as an additive during the production of food.

  The salt that can be used in the composition for producing raw rice noodles in the present invention is not limited to the salt that is conventionally used when producing raw rice noodles, but can be used without limitation as long as it can be used as a food additive in the food industry. Is possible.

  According to a preferred embodiment of the present invention, the salt used in the present invention is one or more salt selected from the group consisting of solar salt, regenerated salt, purified salt, calcined / molten salt and processed salt, more preferably , One or more sodium chlorides selected from the group consisting of natural salt, regenerated salt and purified salt, most preferably natural salt.

  In addition, the composition of the present invention has the effect of preventing diseases and illnesses caused by excessive intake of salt as well as reducing production costs by containing a minimum amount of sodium chloride.

  According to a preferred embodiment of the present invention, the content of sodium chloride contained in the composition for producing raw rice noodles of the present invention is 0.1 to 0.5% by mass, preferably 0.2 to 4% by mass. More preferably, it is 0.5-3 mass parts, Most preferably, it is 1-2 mass%.

  The saccharide used in the present invention can be used without limitation as long as it is a substance or a component showing a sweet taste that can be used in the production of food.

  According to a preferred embodiment of the present invention, the saccharide used in the present invention is one or more saccharides selected from the group consisting of trehalose, sorbitol, maltitol, lactitol, isomalt and xylitol, more preferably trehalose, sorbitol. And one or more saccharides selected from the group consisting of xylitol, more preferably one or more saccharides selected from the group consisting of trehalose and xylitol, most preferably trehalose.

  In particular, when trehalose is added to the composition of the present invention, not only can the amount of heat of raw rice noodles be reduced very effectively, but also the structure and quality of raw rice noodles can be improved.

  According to a preferred embodiment of the present invention, the content of saccharide (trehalose) contained in the composition for producing raw rice noodles of the present invention is 0.1 to 5% by mass, more preferably 0.5 to 3%. % By mass, most preferably 1-2% by mass.

  The present invention includes water in an optimal content ratio in order to mix the rice flour uniformly when making the dough.

  According to a preferred embodiment of the present invention, the content of water contained in the composition for producing raw rice noodles of the present invention is 30-80% by mass, preferably 35-70% by mass, more preferably It is 37-60 mass%, More preferably, it is 40-55 mass%, Most preferably, it is 41-45 mass%.

  The composition of the present invention can exhibit a hypoglycemic effect by containing the koji powder, but can contain a mulberry leaf extract in order to further improve the hypoglycemic effect.

  According to a preferred embodiment of the present invention, the present invention preferably comprises 30-80% by weight of water containing mulberry leaf extract, or 30-80% by weight of mulberry leaf extract instead of water, and more Preferably, it further comprises 30-80% by weight of water containing mulberry leaf extract, more preferably 35-60% by weight of water containing mulberry leaf extract, and even more preferably It contains 37-50% by weight of water containing leaf extract, most preferably 40-45% by weight of water containing mulberry leaf extract.

  In addition, when water containing mulberry leaf extract is added to the composition of the present invention, the content of mulberry leaf extract contained in water is preferably 20 to 70% by mass based on 100 parts by mass of water. . More preferably, the content ratio of the mulberry leaf extract contained in water is 30 to 60% by mass, more preferably 45 to 55% by mass, and most preferably, based on 100% by mass of water. 48-52 mass%.

  Although the composition of this invention can show a hypoglycemic effect by including a strawberry powder, in order to improve a hypoglycemic effect more, the composition of mulberry leaves is included.

  According to a preferred embodiment of the present invention, the content ratio of mulberry leaf powder additionally contained in the composition of the present invention is preferably 0.1 to 5% by mass, more preferably 0.2 to 4% by mass. %, More preferably 0.5 to 3% by mass, and most preferably 1 to 2% by mass of mulberry leaf powder.

  In addition, the composition of the present invention can exert a hypoglycemic effect by including cocoon powder and mulberry leaf powder, but further contains a mulberry leaf extract in order to further improve the hypoglycemic effect.

  According to a preferred embodiment of the present invention, the present invention relates to a composition for producing raw rice noodles comprising rice bran powder and mulberry leaf powder, and 30 to 80% by mass of water containing mulberry leaf extract instead of water. Or 30-80% by mass of mulberry leaf extract, more preferably 30-80% by mass of water containing mulberry leaf extract, more preferably water containing mulberry leaf extract. 35 to 60% by weight, more preferably 37 to 50% by weight of water containing mulberry leaf extract, most preferably 40 to 45% by weight of water containing mulberry leaf extract. In addition.

  In addition, when adding water containing mulberry leaf extract to the composition for producing raw rice noodles containing the koji powder and mulberry leaf powder of the present invention, the content of the mulberry leaf extract contained in the water is: 20-70 mass% is preferable on the basis of 100 mass% of water. More preferably, the content ratio of the mulberry leaf extract contained in water is 30 to 60% by mass, more preferably 45 to 55% by mass, and most preferably, based on 100% by mass of water. 48-52 mass%.

  The composition for producing raw rice noodles containing the koji powder and the mulberry leaf extract of the present invention has an excellent blood glucose control function, and has a blood sugar lowering effect, blood sugar lowering, antioxidant activity, antiallergic, anti Mulberry leaf powder and extract with atopy effect, including wheat allergy due to gluten as well as rice flour that is very low in allergenic potential, and not only for diabetics but also for diabetic potential, diet, It is a composition for producing raw rice noodles with a blood glucose control function that can be provided to people who are sensitive to allergies such as obesity-suppressing effects and wheat allergies.

  The composition of the present invention can be used for noodles for various purposes.

  According to a preferred embodiment of the present invention, the present invention is a composition for producing rice noodles, rice udon, rice jar noodles or rice ramen, more preferably a composition for producing rice noodles or rice udon, Most preferred is a composition for producing rice noodles.

  According to another aspect of the present invention, rice flour 30-70% by weight, rice bran powder 0.1-10% by weight, alginate 0.01-1% by weight, transglutaminase 0.001-0.5% by weight, salt 0 A gluten-free raw rice noodle with hypoglycemic function comprising 1-5% by mass, 0.1-5% by mass of sugar and 30-80% by mass of water is provided.

  Since the present invention is raw rice noodles containing the gluten-free composition for producing raw rice noodles having a hypoglycemic function, the common content thereof is to avoid the excessive complexity of the present specification. The description is omitted.

According to still another aspect of the present invention, the present invention provides a method for producing gluten-free raw rice noodles with hypoglycemic function comprising the following steps:
(A) Rice flour 30-70 mass%, rice bran powder 0.1-10 mass%, alginate 0.01-1 mass%, transglutaminase 0.001-0.5 mass%, salt 0.1-5 mass% A step of producing a dough mixed with 0.1 to 5% by mass of saccharide and 30 to 80% by mass of water and resting at 20 to 60 ° C. for 10 to 120 minutes;
(B) A step of producing a noodle strip of raw rice noodles from the dough suspended in the step (a).

  In the step (a), it is preferable that the rice flour and the rice bran powder are first mixed uniformly, and then alginate, transglutaminase, salt and saccharide are mixed.

  Thereafter, dough is produced by adding warm water (preferably 30 to 40 ° C.) to a mixture containing the rice flour, koji powder, alginate, transglutaminase, salt and saccharide.

  In the dough produced by the step (a), the dough produced by the step (a) is uniformly absorbed in a mixture containing rice flour and other components to improve the action of rice bran powder and transglutaminase. Including a temperature and time pause step.

  According to a preferred embodiment of the present invention, the step of suspending in the step (a) according to the present invention is performed at 30 to 50 ° C. for 30 to 120 minutes, more preferably at 35 to 45 ° C. for 45 to 100 minutes, most preferably. Is performed at 38-42 ° C. for 55-65 minutes.

  The step (b) is preferably performed through a step of producing a noodle strip of raw rice noodles having a certain size and thickness after the dough produced in the step (a) is put in a noodle making machine. .

  More preferably, the step (b) further includes a re-kneading step of smoothly kneading the dough one or more times before putting the dough produced in the step (a) into the noodle making machine.

  Since the present invention is a method for producing raw rice noodles containing the gluten-free composition for producing raw rice noodles having a hypoglycemic function, the common content is to avoid the excessive complexity of the present specification. Therefore, the description is omitted.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are intended to explain the present invention more specifically, and the scope of the present invention is not limited to these examples. It will be obvious to those skilled in the art to which the present invention pertains.

  Throughout this specification, '%' used to indicate the concentration of a particular substance is (mass / mass)% for solid / solid, (mass / volume) for solid / liquid unless otherwise stated. )%, And liquid / liquid is (volume / volume)%.

Example 1
-Production of raw rice noodles using rice bran powder-
As shown in Table 1 below, the quality characteristics of raw rice noodles containing each rice bran powder (Sunsun Farmland, Korea) were tested by changing the content of freeze-dried rice bran powder. Transglutaminase (protein cross-linking enzyme; TGase) used in this example was purchased from Nippon Azinomoto Co., and propylene glycol alginate as an alginate was purchased from Tic Gum in the United States. Trehalose was Purchased from Sanyang Zenex, Korea. SW (Silkworm powder) means freeze-dried koji powder.

  The rice flour is soaked in enough water (6-10 hours) in water (6-10 hours) to remove moisture, then granular and dried at a low temperature (30 ° C. or lower) to a moisture content of about 12-13 mass%. After pulverizing and passing through a 110-130 mesh sieve, it was used as a rice flour sample.

  In addition, in order to reduce the water immersion time and the amount of waste water, 80 to 100% by mass of water is added to the rice grains (rice: water = 0.5: 0.5 to 0.6: 0.4). Cellulase, pectinase, xylanase and protease were mixed and allowed to act for 1-2 hours, then washed with water, dried at low temperature, dry milled, and used as a rice flour sample.

  After mixing the components shown in Table 1 below, warm water was added and kneaded. The manufactured dough was kneaded for 10 minutes or more to make a smooth dough, and then the dough was wrapped in a wrap and allowed to rest for 1 hour at a temperature of 40 ° C. A noodle strip was made from the rested dough using a manual noodle making machine (Pastabike 150, Italy), and then cut to produce raw rice noodles.

<Chromaticity of raw rice noodles containing rice cake powder>
The chromaticity of raw rice noodles produced by changing the lyophilized koji powder content was measured. The chromaticity of the rice dough was measured with a Chroma meter (Minolta, Tokyo, Japan). The chromaticity results of raw rice noodles are shown in Table 2 below. A superscript means a significant difference at p <0.05.

  Since the koji powder itself has a green color, this pigment affects the chromaticity of the raw rice noodles.

  The lightness (L) value appears highest when SW1 is 75.22, redness (+ a) appears significantly higher in SW1, and yellowness (+ b) is lowest when SW1 is 16.33. Indicated. The significant difference depending on the koji powder content is attributed to the hue of the silk protein itself, and due to the characteristics of such powder, there was a marked difference in the chromaticity of the raw rice noodles. In addition, raw rice noodles are characterized by showing a white hue, but by adding a colored substance, a nutritionally and visually effective effect can be obtained, which is a good food for health. I decided that I could have an image.

<Characteristics of cooked raw rice noodles containing rice bran powder>
In order to measure the cooking characteristics of rice noodles, 10 g of raw rice noodles were put in 200 ml of boiled water, boiled for 5 minutes, and then the mass of raw rice noodles was measured. The sample was placed in a graduated cylinder filled with water and measured with an increased volume. The moisture content of the rice noodles after cooking was measured by an increased mass, and the cooking water was put in an aluminum container, put in an oven at 105 ° C., dried, measured for mass, and the cooking loss rate was calculated.

  The mass of boiled raw rice noodles was measured by cooling the boiled raw rice noodles in cold water flowing for 30 seconds, leaving them on a cooking sieve for 3 minutes to remove moisture, measuring the mass of the noodles, The volume of the rice noodles was filled with 30 ml of distilled water in a 50 ml graduated cylinder, and the raw rice noodles with the water removed were added. The cooking loss rate is a numerical value indicating the degree of solid matter eluted from raw rice noodles when boiled raw rice noodles, and boiled hot rice noodles in a 105 ° C oven for 12 hours. It was measured.

The moisture content of the cooked raw rice noodles was calculated as follows.
Moisture absorption rate (%) = [mass of noodle after cooking (W ₁ ) −mass of raw noodle (W ₀ )] / mass of raw noodle (W ₀ ) × 100

  The results of experiments on the characteristics of cooked raw rice noodles containing rice bran powder are shown in Table 3 below, where the superscript means a significant difference at p <0.05. The moisture absorption amount of the cooked raw rice noodles was highest in SW3, and it was confirmed that the protein content had an effect on the volume. As a result, it was possible to confirm the difference in the characteristics of the cooked rice noodles according to the koji powder content.

  In addition, through the results for the characteristics of raw rice noodles cooked with different contents of rice bran powder, it is possible not only to select the rice cake powder content according to consumer preference and degree of blood glucose lowering effect, but also to have a wide range of blood glucose lowering effect. It was confirmed that raw rice noodles containing the koji powder can be produced.

  On the other hand, the turbidity when boiling raw rice noodles was significantly lower than when other vegetable proteins were used in wheat flour noodles and rice noodles, and it was confirmed that the quality was excellent in terms of quality. .

  Table 4 below shows the results of measuring the mechanical texture of the cooked raw rice noodles. A superscript means a significant difference at p <0.05. For measuring the mechanical texture of raw rice noodles, TPA (Texture Profile Analysis) was obtained through repeated compression tests with a texture analyzer (TA-XT Plus England).

  As for the hardness, SW3 has the highest value, and in the adhesiveness, SW2 and SW3 appear significantly higher, and the elasticity, springiness, gumming, chewing and aggregation In terms of cohesiveness, it was confirmed that SW3 having a high protein content appeared significantly higher than other samples.

  SW3 has the highest resilience and tensile strength by analyzing the resilience that can be used as an index to confirm the production possibility of raw rice noodles as well as seeing the texture of raw rice noodles together The value is shown.

  In tension, SW3 appeared significantly high, and when the cooked raw rice noodle was pulled, the quality of the raw rice noodle could be measured according to how much elasticity it had. In such mechanical results, it was confirmed that SW3 has the best raw rice noodle quality, and in cooking experiments, the better the content of koji powder, the better the results.

  An overview of raw rice noodles containing rice bran powder before and after cooking is shown in FIGS. 1a and 1b, respectively. The hue of raw rice noodles has a green hue due to the influence of silk protein, and it can be seen that the hue increases with the amount of addition. In the form of cooked raw rice noodles, it can be confirmed that the thickness of SW3 is slightly thicker than other samples, and this has a sense of volume in proportion to the amount of water absorbed during cooking. Even in the mechanical results, a high result value was shown due to the influence of the thickness. It can be seen that when raw rice noodles are cooked with the addition of silk protein (protein contained in koji powder), a generally smooth and elastic noodle band is formed.

  As a result of sensory evaluation using cooked raw rice noodles with added cocoon powder, there was no significant difference between samples except for hue, and the hue showed higher results as the silk protein content increased. (Table 5). When such results were put together, it was confirmed that when raw rice noodles were produced using rice bran powder, raw rice noodles excellent not only in quality but also functionally could be produced.

(Example 2)
-Production of raw rice noodles using rice bran powder and mulberry leaf powder-
In order to make raw rice noodles that match the tastes of consumers using rice bran powder and mulberry leaf powder, the quality characteristics of raw rice noodles were tested by changing the amount of mulberry leaf powder added (Table 6). ). In this embodiment, commercially available mulberry leaves were purchased and dried, then roasted and crushed, and mulberry leaves produced by passing the pulverized mulberry leaf powder through a 100-120 mesh sieve. Powder was used.

  The rice flour, rice bran powder, alginate, TGase and trehalose used when producing raw rice noodles containing rice bran powder and mulberry leaf powder were produced using the same ones used in Example 1 above. The method was also manufactured by the same method. In Table 6 below, ML (Mulberry leave powder) means a mulberry leaf powder sample.

<Measurement of chromaticity of raw rice noodles containing rice bran powder and mulberry leaf powder>
The chromaticity of the cooked raw rice noodles containing cocoon powder and mulberry leaf powder was measured by the same method as in Example 1.

  The chromaticity of raw rice noodles produced by changing the content of mulberry leaf powder is shown in Table 7 below, and the superscript means a significant difference at p <0.05.

  Depending on the amount of mulberry leaf powder added, the chromaticity of raw noodles is the highest in lightness (L) value, ML1 is 71.84, the redness (+ a) is significantly higher in ML1, and Yellowness (+ b) showed the lowest value as 19.49 in ML1. By adding mulberry leaf powder to raw rice noodles, showing a significant difference depending on the amount of mulberry leaf powder added, not only can the consumption of mulberry leaves be increased, but also nutritionally and visually It is thought that it can have an image of an effective and healthy food.

<Characteristics of cooked raw rice noodles containing rice bran powder and mulberry leaf powder>
The characteristics of the cooked raw rice noodles containing the koji powder and the mulberry leaf powder were measured in the same manner as in Example 1.

  Table 8 shows data obtained as a result of experiments on the characteristics of cooked raw rice noodles containing mulberry leaf powder. A superscript means a significant difference at p <0.05. In the quality characteristics of raw rice noodles cooked with mulberry leaf powder added, there was no significant difference in cooking absorption rate, volume and cooking loss rate. From this, it was confirmed that the addition of koji powder showed a difference depending on the protein content, but the addition of mulberry leaf powder did not affect the cooking quality of raw rice noodles. .

  It was not preferable to add 3% or more of mulberry leaf powder because the turbidity of cooking water increased as the amount added increased.

  In addition, the use of rice bran powder instead of the commonly added rice protein is expected to reduce cooking turbidity, and the mulberry leaf powder added up to 3% and the raw rice noodle with rice bran powder added are of good quality. Thus, it was determined that functional blood glucose control and lowering effects are increasing.

  Table 9 shows the results of measuring the mechanical texture of cooked raw rice noodles containing rice bran powder and mulberry leaf powder. A superscript means a significant difference at p <0.05. As for the hardness, ML2 has the highest value, and the elasticity, springiness, gumming, chewing, cohesiveness and resilience were significantly higher in ML2. Tensile had the highest value for ML1.

  In addition, it can be confirmed that the sample showed a difference between the samples rather than showing a mechanical difference depending on the amount of mulberry leaf powder added to the raw rice noodles. The good raw rice noodles were confirmed to be raw rice noodles with 2% mulberry leaf powder added.

  The form of raw rice noodles before cooking and after cooking is shown in FIGS. 2a and 2b. Make sure that the hue of raw rice noodles increases with the amount of mulberry leaf powder added, and that the color of the cooked raw rice noodles changes with the amount of mulberry leaf powder added. I was able to.

  As a result of sensory evaluation using raw rice noodles cooked with different amounts of mulberry leaf powder added, there was no significant difference between samples except for hue, and in terms of hue, The higher the amount of leaf powder added, the higher the results. Overall, the samples had similar results, but when cooking, raw rice noodles with low starch elution, low cooking loss rate, high hardness, elasticity and resilience were better. It was confirmed (Table 10).

  When only mulberry leaf powder is added alone, the degree of preference of the sensory evaluator varies depending on the amount of mulberry leaf powder added. In conclusion, the amount of mulberry leaf powder added to the ML2 sample is the most. It was confirmed that the added amount of mulberry leaf powder showing good raw rice noodle quality.

(Example 3)
-Production of raw rice noodles using rice bran powder and mulberry leaf extract-
Mulberry leaf extract is reported to suppress α-glucosidase activity to 92.2%. Mulberry leaf extract is not only excellent in blood glucose lowering effect, but also has high antioxidant activity and total phenol content. The properties were compared using water instead of the dough.

  In order to develop raw rice noodles containing mulberry leaf extract, raw rice noodles were produced under the conditions shown in Table 11 below. The content of mulberry leaf extract is the total content of mulberry leaf extract and water. The ratios were 30%, 50% and 100%, respectively. Rice flour, rice bran powder, alginate, TGase, and trehalose used to produce raw rice noodles containing mulberry leaf extract are the same as those used in Example 1 above. Produced by the method. In Table 11 below, EML (Extract of mulberry leave) means a mulberry leaf powder sample.

<Measurement of chromaticity of raw rice noodles containing persimmon powder and mulberry leaf extract>
The chromaticity of the cooked raw rice noodle containing the koji powder and the mulberry leaf extract was measured by the same method as in Example 1.

  The chromaticity of raw rice noodles produced by changing the ratio of mulberry leaf extract to raw rice noodles is shown in Table 12 below. A superscript means a significant difference at p <0.05.

  The lightness (L) value of raw rice noodles produced by changing the ratio of the mulberry leaf extract was the highest as 75.63 for EML30, and the redness (+ a) was significantly higher for EML100, As for yellowness (+ b), EML100 showed the highest value as 19.39. That is, there was a significant difference in the chromaticity of raw rice noodles depending on the content ratio of the mulberry leaf extract.

  The color of raw rice noodles containing strawberry powder and mulberry leaf extract, not only shows a deep hue by adding mulberry leaf extract, but also has a unique mulberry leaf extract in terms of aroma (odor) Since it has a fragrance, it was judged that the image as a functional processed food could be strongly appealed by showing visual and olfactory effects.

<Characteristics of cooked raw rice noodles containing strawberry powder and mulberry leaf extract>
The characteristics of the cooked raw rice noodles containing cocoon powder and mulberry leaf powder were measured by the same method as in Example 1.

  The results for the characteristics of the cooked raw rice noodles containing the koji powder and the mulberry leaf extract are shown in Table 13 below. A superscript means a significant difference at p <0.05.

  In the quality characteristics of raw rice noodles cooked by changing the content ratio of the mulberry leaf extract, the cooking absorption rate, volume and cooking loss rate did not show significant differences. However, depending on the amount of mulberry leaf extract added, it shows a difference in noodle band formation and volume in raw rice noodles that can be confirmed with the naked eye, and forms an elastic noodle band without cutting during cooking. I was able to confirm.

  Table 14 shows the results of measuring the mechanical texture of cooked raw rice noodles containing rice bran powder and mulberry leaf powder. A superscript means a significant difference at p <0.05. Adhesion appears significantly higher as the content of the mulberry leaf extract is higher. In the sample group with an addition ratio of 100%, elasticity (springiness), gumming (Gumminess), chewing and cohesiveness are exhibited. It showed the lowest value significantly, and resilience was significantly higher in EML30. The higher the ratio of the mulberry leaf extract, the lower the chewing properties and elasticity of the quality characteristics of the raw rice noodles, and the mechanical result shows that the addition ratio is 50% and the sample group is the 100% addition group. Even better results are shown.

  The appearance of raw rice noodles containing rice bran powder and mulberry leaf extract before and after cooking is shown in FIGS. 3a and 3b, respectively. It can be seen that the hue of raw rice noodles increases with the addition ratio of the mulberry leaf extract, and when the addition ratio of the mulberry leaf extract is 50%, the noodle band formation is smooth and firm. I was able to confirm that. In addition, it was confirmed that the addition of the mulberry leaf extract greatly contributes to the formation of an elastic and smooth noodle band compared to the raw rice noodles without the mulberry leaf extract.

  As a result of sensory evaluation using raw rice noodles cooked by changing the ratio of mulberry leaf extract to cocoon powder, there was no significant difference between samples except for chewability. The content ratio of the extract showed the lowest value in the 100% sample group (Table 15).

  In addition, raw rice noodles having a content ratio of mulberry leaf extract of 50% overall showed not only the highest preference but also the best quality in mechanical and sensory tests.

  Therefore, it seems that the use of mulberry leaf extract during the production of raw rice noodles with blood glucose control functionality will help to develop nutritionally and functionally superior products.

Example 4
-Production of raw rice noodles with blood glucose control functionality-
As described in the above-mentioned examples, a basic raw rice noodle recipe containing 2% mulberry leaf powder and 50% mulberry leaf extract, which are optimum content conditions, for the development of raw rice noodles with blood glucose control functionality Then, raw rice noodles were produced under the conditions shown in Table 16 below in order to select conditions for the optimal rice bran powder content ratio.

<Chromaticity measurement of raw rice noodles containing mulberry leaf powder, mulberry leaf extract and strawberry powder>
The chromaticity of the cooked raw rice noodles containing mulberry leaf powder, mulberry leaf extract and straw powder was measured by the same method as in Example 1.

  Table 17 below shows the chromaticity results of raw rice noodles containing mulberry leaf powder, mulberry leaf extract and strawberry powder, which were produced by changing the ratio of the rice bran powder of blood sugar regulating functional raw rice noodles. A superscript means a significant difference at p <0.05.

  The koji powder is a protein having a color per se, and the pigment contained in the koji powder affected the color of the raw rice noodles. The redness (+ a) was significantly higher in RN1 (Rice noodle 1), and the yellowness (+ b) was the lowest value when RN1 was 23.45. Since the mulberry leaf extract and mulberry leaf powder were added in the same ratio to the raw rice noodles, it seems that the influence of the cocoon powder was lower than in the other experimental groups. During the development of rice noodles, it was judged that it can give consumers a better visual image than other raw noodles and can be recognized as a product that is differentiated from general raw rice noodles.

<Characteristics of cooked raw rice noodles containing mulberry leaf powder, mulberry leaf extract and straw powder>
The result data for the characteristics of raw rice noodles containing mulberry leaf powder, mulberry leaf extract and koji powder after cooking are shown in Table 18 below. A superscript means a significant difference at p <0.05. In the quality characteristics of raw rice noodles cooked by changing the content ratio of rice bran powder, the cooking absorption rate showed the highest significant result when RN2 was 71.67, and there was a significant difference in volume and cooking loss rate Although not shown, it was confirmed that the cooking loss rate was reduced by adding rice bran powder.

  Moreover, although there was no significant difference, it was judged that the raw rice noodles which added 2% of rice bran powder which is the conditions with the lowest water absorption rate and the turbidity of cooking water were preferable.

  Table 19 shows the results of measuring the mechanical texture of cooked raw rice noodles containing mulberry leaf powder, mulberry leaf extract and koji powder. A superscript means a significant difference at p <0.05. In terms of hardness, it was found that the higher the soot powder content, the harder it was, and it was confirmed that the adhesion was further increased. Gum properties showed significantly higher RN3 and tensile showed a significant difference between RN2 and RN3.

  Moreover, when producing raw rice noodles containing mulberry leaf powder, mulberry leaf extract and straw powder based on the data obtained in Examples 1 to 3, it is more elastic, smooth and firm. It was confirmed that noodle strips of raw rice noodles could be produced.

  4a and 4b show the appearance of raw rice noodles containing mulberry leaf powder, mulberry leaf extract, and rice bran powder before and after cooking. The hue of raw rice noodles containing mulberry leaf powder, mulberry leaf extract and cocoon powder fixed the amount of mulberry leaf powder and mulberry leaf extract, and there was no big difference with the naked eye. It was confirmed that the cut surface was smooth. Due to such characteristics, when cooking raw rice noodles, it is possible to confirm that a smooth noodle band is formed as a gloss without breaking, and in the case of RN3, it is slightly thinner than other samples. It was confirmed that

  In addition, through the experimental results based on the addition amount of the soot powder based on the above-described example, the result of affecting the volume formation as the addition amount of the soot powder increases was shown. The results showed that the interaction did not affect the volume formation (Table 20).

  As a result of sensory evaluation using cooked raw rice noodles containing mulberry leaf powder, mulberry leaf extract and rice bran powder, there was no significant difference in overall quality results , RN2 showed a higher value than other samples.

  Therefore, mulberry leaf powder, cocoon powder and mulberry leaf extract can be used to greatly affect the quality characteristics of raw rice noodles. Addition of mulberry leaf powder, cocoon powder and mulberry leaf extract It was confirmed that raw rice noodles capable of exhibiting blood glucose control function, anti-atopy and / or anti-allergic effect can be produced by selecting the optimum condition for the amount.

  Although specific parts of the present invention have been described in detail above, such specific descriptions are merely preferred specific examples for those having ordinary skill in the art, and the scope of the present invention is not limited thereto. Obviously, it is not limited. Therefore, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (17)

  Rice flour 30-70% by weight, rice bran powder 0.1-10% by weight, alginate 0.01-1% by weight, transglutaminase 0.001-0.5% by weight, sodium chloride 0.1-5% by weight, trehalose 0 1. A composition for producing raw rice noodles containing no gluten and having a hypoglycemic function, comprising 1 to 5% by mass and 30 to 80% by mass of water.   Rice flour that has been soaked for 2 to 15 hours and then dried at a low temperature of 5 to 40 ° C, or rice flour that has been soaked for 2 to 15 hours and then milled at a low temperature of 5 to 40 ° C. The composition for producing raw rice noodles with no hypoglycemic function and gluten addition according to claim 1.   The water content of the rice flour is 5 to 20% by mass. The gluten-free composition for producing raw rice noodles having a hypoglycemic function according to any one of claims 1 to 2.   The composition for producing raw rice noodles having no hypoglycemia functional gluten additive according to any one of claims 1 to 3, wherein the rice flour has a particle size that has passed through a sieve of 80 to 200 mesh (mesh).   The gluten-free raw rice noodle production with hypoglycemic function according to any one of claims 1 to 4, wherein the rice flour is one or more rice flours selected from the group consisting of brown rice, brown rice, germinated brown rice and black rice Composition.   6. The hypoglycemic function according to claim 1, wherein the alginate is one or more alginate selected from the group consisting of sodium alginate, ammonium alginate, potassium alginate, calcium alginate and propylene glycol alginate. A composition for producing raw rice noodles with no gluten added.   The hypoglycemic functional gluten according to any one of claims 1 to 6, wherein the salt is one or more salt selected from the group consisting of solar salt, regenerated salt, purified salt, baked / molten salt and processed salt. An additive-free composition for producing raw rice noodles.   8. The gluten-free hypoglycemic function additive according to claim 1, wherein the saccharide is one or more saccharides selected from the group consisting of trehalose, sorbitol, maltitol, lactitol, isomalt and xylitol. Composition for producing raw rice noodles.   The blood glucose lowering according to any one of claims 1 to 8, wherein the composition contains 30 to 80% by mass of water containing a mulberry leaf extract, or 30 to 80% by mass of mulberry leaf extract instead of water. Functional gluten-free composition for producing raw rice noodles.   The composition for producing raw rice noodles with no hypoglycemia-functional gluten addition according to any one of claims 1 to 9, wherein the composition further comprises 0.1 to 5% by mass of mulberry leaf powder.   The gluten-free hypoglycemic function according to claim 10, wherein the composition contains 30 to 80% by mass of water containing mulberry leaf extract, or 30 to 80% by mass of mulberry leaf extract instead of water. An additive composition for producing raw rice noodles.   The said composition is rice noodles, rice udon, rice jar noodles, or a composition for producing rice ramen, for producing raw rice noodles having no hypoglycemic function and no addition of gluten according to any one of claims 1 to 11. Composition.   Gluten-free raw rice noodles having a hypoglycemic function, comprising the composition according to any one of claims 1 to 12. (A) Rice flour 30-70 mass%, rice bran powder 0.1-10 mass%, alginate 0.01-1 mass%, transglutaminase 0.001-0.5 mass%, salt 0.1-5 mass% A step of producing a dough mixed with 0.1 to 5% by mass of saccharide and 30 to 80% by mass of water and resting at 20 to 60 ° C. for 10 to 120 minutes;
(B) producing a noodle strip of raw rice noodles from the dough suspended in the step (a);
A method for producing raw rice noodles having a hypoglycemic function and not containing gluten.   The blood glucose according to claim 14, wherein the step (a) includes a step of adding 30 to 80% by mass of water containing mulberry leaf extract or 30 to 80% by mass of mulberry leaf extract instead of water. A method for producing gluten-free raw rice noodles with descending functionality.   The process for producing raw rice noodles with no hypoglycemia functional gluten addition according to any one of claims 14 to 15, wherein the step (a) further comprises a step of adding 0.1 to 5 mass% of mulberry leaf powder. Method.   The blood glucose according to claim 16, wherein the step (a) includes a step of adding 30 to 80% by mass of water containing mulberry leaf extract or 30 to 80% by mass of mulberry leaf extract instead of water. A method for producing gluten-free raw rice noodles with descending functionality.