KR100716611B1 - Cereal ramyon and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a ramen prepared using grains and a method for manufacturing the same, and more particularly, based on 100 parts by weight of brown rice powder, 10 to 30 parts by weight of barley powder, 10 to 30 parts by weight of wheat powder, and 10 to 10 parts by weight of corn powder. It relates to a grain ramen comprising 30 parts by weight, 10-30 parts by weight of sorghum powder, 10-30 parts by weight of soybean powder and other additives, and a method for producing the same.

Such grain ramen is well digested, low calories and contains a variety of nutrients are very helpful for health, preventing adult diseases, etc., as well as having a unique texture and flavor.

Ramen, grain

Description

Grain ramen and its manufacturing method {CEREAL RAMYON AND MANUFACTURING METHOD THEREOF}

The present invention relates to a ramen prepared using grains and a method for manufacturing the same, and more particularly, based on 100 parts by weight of brown rice powder, 10 to 30 parts by weight of barley powder, 10 to 30 parts by weight of wheat powder, and 10 to 10 parts by weight of corn powder. It relates to a grain ramen comprising 30 parts by weight, 10-30 parts by weight of sorghum powder, 10-30 parts by weight of soybean powder and other additives, and a method for producing the same.

In general, ramen is widely distributed as a main material, and was prepared by mixing potato starch, acetic acid starch, refined salt, and water to form a noodle stand, steaming noodle, steaming and deoiling.

Since ramen is used as flour as a main ingredient, it is difficult to digest, but high calories cause obesity and become a major cause of adult diseases. In particular, when considering the health of consumers eating too much ramen in terms of nutritional value, there is a problem that the contents of Yeongyoung masks may be insufficient to harm the health of consumers.

The present invention for solving such problems is well digested, low calories and contains various nutrients to prevent adult diseases and diabetes, as well as to provide a grain ramen noodles with a unique texture and flavor and a method of manufacturing the same. The purpose is.

The present invention devised to achieve the above object is based on 100 parts by weight of brown rice powder 10-30 parts by weight of barley, 10-30 parts by weight of wheat powder, 10-30 parts by weight of corn powder, 10-30 parts of sorghum powder It provides a grain ramen characterized in that it comprises a weight part, 10-30 parts by weight and other additives.

And based on 100 parts by weight of brown rice powder 10-30 parts by weight of barley powder, 10-30 parts by weight of wheat powder, 10-30 parts by weight of corn powder, 10-30 parts by weight of sorghum powder, 10-30 parts by weight of soybean powder and other The mixed powder mixed with the additive is kneaded with water and then extruded to form a noodle stand, and provides a ramen noodle manufacturing method characterized in that the noodle is manufactured through steaming and milking.

In addition, the brown rice powder provides a grain ramen manufacturing method characterized in that the brown rice is soaked in water of 30 ~ 45 ℃ for more than 3 hours and then dried and ground.

And any one or more of the brown rice powder, barley powder, wheat powder, corn powder, sorghum powder, soybean powder provides a grain ramen manufacturing method characterized in that a certain amount of powder containing the size of chewable texture is contained. .

Hereinafter, the grains of the present invention will be described in detail with reference to the manufacturing method.

Grain ramen manufacturing method of the present invention comprises a raw material mixing step, kneading step, noodle stage forming step, steaming step and milking step.

First, the raw material mixing step is a step of mixing brown rice powder, barley powder, wheat powder, corn powder, sorghum powder, soybean powder and other additives.

The brown rice powder has a fleshy layer and rice snow is rich in a variety of nutrients, such as fat, protein and vitamins B1, B2 than white rice. In particular, it is preferable to use brown rice after being soaked in water, and then dried and pulverized, rather than powdered immediately.

More preferably, brown rice is soaked in water at 30 to 45 ° C. for 3 hours or more, and dried, and brown rice powder obtained by pulverizing dried brown rice is used, because it improves the dough property and smoothes the cotton pad. to be. Soaking brown rice in water also increases the GABA substance that is present in the rice eyes of brown rice and reduces triglycerides in the blood and improves liver function to prevent adult diseases. It helps.

And 10-30 parts by weight of barley powder, 10-30 parts by weight of wheat powder, 10-30 parts by weight of corn powder, 10-30 parts by weight of sorghum powder and 10-30 parts by weight of soybean powder, based on 100 parts by weight of the brown rice powder. It is desirable to.

By using barley powder, wheat powder, corn powder, and sorghum powder, unlike ordinary barley powder, wheat powder, corn powder, and sorghum powder, it contains other nutrients such as essential fatty acids, vitamin E, and abundant fiber, so it has high nutritional value and calories You can get low ramen. In addition, by mixing and using soybean powder, not only the inherent taste, aroma, etc. of the soybean can be obtained, but also ramen rich in protein can be obtained.

When making ramen with less than 10 parts by weight of barley powder, wheat powder, corn powder, sorghum powder, and soybean powder, respectively, the taste and aroma of each grain cannot be preserved. This is because the dough is not made well due to the low amount of brown rice, and the viscosity is insufficient, so that it is difficult to form a noodles stand.

On the other hand, the brown rice powder, barley powder, wheat powder, corn powder, millet powder, soybean powder is preferably formed so as to contain a proper amount of grains chewed texture. The granules referred to here are sufficient to have the unique flavor and texture of the grain when the consumer chews the noodles, and does not easily form the dough and is not easily separated from the dough.

And other additives, such as purified salts, polymerized phosphates, alkali agents, bleaching agents, etc. can be optionally used to include the components used in the normal ramen production.

In addition, during the raw material mixing step, any one or more of starch, whole buckwheat powder, crude powder, and other grains may be added and used.

Next, the kneading step is to knead the mixture mixed in the raw material mixing step using water, and to knead the mixture mixed by the raw material mixing step using the broth in order to further enhance the nutritional value and provide consumers with excellent flavor. It is desirable to.

In addition, the surface forming step, the steaming step and the lactation step uses a method commonly used in the manufacture of ramen, so detailed description thereof will be omitted.

Hereinafter, the grain method of the present invention will be described in more detail with reference to the following Examples. The scope of the present invention is not limited to the following Examples, and is applicable within the scope without departing from the technical spirit of the present invention. Of course, various modifications can be made by those skilled in the art.

Example 1

Based on 100 parts by weight of brown rice powder, 10 parts by weight of barley powder, 21 parts by weight of wheat powder, 14 parts by weight of corn powder, 19 parts by weight of sorghum powder, 29 parts by weight of soybean powder and 9 parts by weight of other additives such as refined salt and polyphosphate The mixture was kneaded with water so as to have a water content of 30 to 40%, and the kneaded dough was formed by using a plurality of rollers and an extruder to form a wave-shaped cotton pad, followed by steaming, milking, and deoiling in sequence, and then ramen noodles. Was completed.

Example 2

Based on 100 parts by weight of brown rice powder, 13 parts by weight of barley powder, 20 parts by weight of wheat powder, 30 parts by weight of corn powder, 11 parts by weight of sorghum powder, 22 parts by weight of soybean powder and 8 parts by weight of other additives such as refined salt and polyphosphate Grain ramen was completed in the same manner as in Example 1 after the mixture was prepared.

Example 3

Based on 100 parts by weight of brown rice powder, 30 parts by weight of barley powder, 10 parts by weight of wheat powder, 22 parts by weight of corn powder, 15 parts by weight of sorghum powder, 21 parts by weight of soybean powder and 10 parts by weight of other additives such as refined salt and polyphosphate Grain ramen was completed in the same manner as in Example 1 after the mixture was prepared.

Example 4

Based on 100 parts by weight of brown rice powder, 22 parts by weight of barley powder, 13 parts by weight of wheat powder, 18 parts by weight of corn powder, 29 parts by weight of sorghum powder, 10 parts by weight of soybean powder and 8 parts by weight of other additives such as refined salt and polyphosphate Grain ramen was completed in the same manner as in Example 1 after the mixture was prepared.

Example 5

Based on 100 parts by weight of brown rice powder, 19 parts by weight of barley powder, 29 parts by weight of wheat powder, 10 parts by weight of corn powder, 22 parts by weight of sorghum powder, 15 parts by weight of soybean powder and 9 parts by weight of other additives such as refined salt and polyphosphate Grain ramen was completed in the same manner as in Example 1 after the mixture was prepared.

Example 6

Unlike Example 1, brown rice was soaked in water at 35 ± 5 ° C. for about 4 hours, and the grain ramen was completed using brown rice powder obtained by grinding and drying.

Example 7

Unlike Example 1, the grain ramen was completed by the size of the texture of chewing a certain amount of soybean powder.

[Comparative Examples 1-5]

Unlike Example 1, the grain ramen of Comparative Example 1 was prepared using 9 parts by weight of barley powder. Unlike Example 1, the grain ramen of Comparative Example 2 was prepared using 8 parts by weight of wheat powder. Otherwise, the grain ramen of Comparative Example 3 was prepared using 8 parts by weight of corn powder, and in contrast to Example 1, the grain ramen of Comparative Example 4 was prepared using 9 parts by weight of sorghum powder. 7 parts by weight of to prepare a grain ramen of Comparative Example 5.

Comparative Example 6

Based on 100 parts by weight of brown rice powder, 32 parts by weight of barley powder, 29 parts by weight of wheat powder, 31 parts by weight of corn powder, 25 parts by weight of sorghum powder, 33 parts by weight of soybean powder, 10 parts by weight of other additives such as refined salt and polyphosphate After the mixture was prepared, the grain ramen of Comparative Example 6 was completed in the same manner as in Example 1. However, as the amount of brown rice powder is relatively low, the viscosity decreases, making it difficult to form a cotton band.

The flavor, texture, and surface formation of the grain ramen of Examples 1 to 7 and Comparative Examples 1 to 6 were evaluated, and the results are shown in Table 1.

At this time, the flavor and texture of grain ramen were evaluated by 9-point scoring method (9-very good, 7-good, 5-normal, 3-bad, 1-very bad) for 20 males and 20 females. And, according to the empirical rule, the surface formation is 'excellent' when the surface formation is well done, 'good' when the surface formation is relatively well formed, and when the formation of the surface formation frequently occurs, Bad '.

TABLE 1

The flavor and texture of Examples 1 to 5 were always evaluated as 7.6 or more, while the grain ramen of Comparative Examples 1 to 6 was evaluated as 6.2 or less, which means that each grain was mixed in an appropriate amount in Examples 1 to 5. It is considered to be highly evaluated taking advantage of the unique flavor and texture of each grain, on the contrary, in Comparative Examples 1 to 6, any one of the grains is mixed in a small amount, and the flavor and texture are evaluated to be deteriorated.

In particular, in the case of grain ramen of Example 6, the stickiness of the noodles was good, and the formation of noodles was excellent, and the flavor and texture were excellent.In the case of Example 7, grains of grain remained in the noodles, so that each grain had a unique taste. It is believed that the flavor and texture are highly appreciated due to the remaining chewy texture, which has a unique texture and flavor that is different from conventional ramen.

In Comparative Example 6, since the brown rice powder was mixed relatively little, the viscosity of the dough was lowered, and the defect rate was high at the time of forming the noodle stand.

As described above, the grain ramen prepared by the method of manufacturing the grain ramen of the present invention has a nutritious meal because the noodles are smoothly formed, has excellent flavor and texture, and uses grains containing various nutrients. It is a good substitute.

Particularly, the grain powder having an appropriate size of grains chewed at the time of tasting by the taster is included in the grain powder, thereby producing grain ramen having a unique texture and flavor different from that of conventional ramen.

Claims (4)

10 to 30 parts by weight of barley powder, 10 to 30 parts by weight of wheat powder, 10 to 30 parts by weight of corn powder, 10 to 30 parts by weight of sorghum powder, and 10 to 30 parts by weight of soybean powder, based on 100 parts by weight of brown rice powder. Grain ramen characterized in that. 10 to 30 parts by weight of barley powder, 10 to 30 parts by weight of wheat powder, 10 to 30 parts by weight of corn powder, 10 to 30 parts by weight of sorghum powder and 10 to 30 parts by weight of soybean powder, based on 100 parts by weight of brown rice powder The mixed powder powder is kneaded with water and then extruded to form a noodle stand, and the noodle soup is steamed and melted to produce a ramen noodles. The method of claim 2, wherein the brown rice powder is produced by drying and pulverizing brown rice in 30 ~ 45 ℃ water for at least 3 hours. delete