KR101022337B1 - A rice noodle manufacture method - Google Patents

A rice noodle manufacture method Download PDF

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KR101022337B1
KR101022337B1 KR1020080030719A KR20080030719A KR101022337B1 KR 101022337 B1 KR101022337 B1 KR 101022337B1 KR 1020080030719 A KR1020080030719 A KR 1020080030719A KR 20080030719 A KR20080030719 A KR 20080030719A KR 101022337 B1 KR101022337 B1 KR 101022337B1
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rice
noodle
dough
steaming
weight
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KR20090105338A (en
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양건태
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양건태
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Abstract

본 발명은 쌀국수 제조방법에 관한 것으로서, 쌀을 재료로 하는 국수면발을 제조함에 있어 기존 쌀국수에서 문제점으로 제기되던 점착성을 크게 향상시킴과 함께 쌀의 장점을 최대한 살려서 쫄깃하고 풍미감이 개선된 쌀국수를 제공하기 위한 것이다.The present invention relates to a rice noodle manufacturing method, which greatly improves the adhesiveness that has been raised as a problem in the manufacturing of noodle noodle with rice as a material, while making the most of the advantages of the rice chewy and flavor improved rice noodles It is to provide.

이를 실현하기 위한 본 발명은, 쌀을 6~10시간 동안 수침시켜 세척하는 수세단계; 상기 세척이 이루어진 쌀을 분쇄하는 분쇄단계; 분쇄된 쌀분말가루 75~95중량%에 물 5~25중량%를 혼합하여 교반을 실시하는 반죽단계; 상기 반죽물을 고온으로 증숙시키는 증숙단계; 상기 증숙이 이루어진 반죽물을 절구를 이용하여 수회 타격하는 타격단계; 상기 타격이 이루어진 반죽물을 압출기의 가는 노즐을 통해 압출 통과시켜 국수가락 형태로 성형되어지도록 하는 성형단계; 상기 성형이 이루어진 국수가락을 냉동 보관시키는 냉동단계;를 포함하는 것을 특징으로 한다.The present invention for realizing this, washing step by immersing rice for 6-10 hours; A grinding step of grinding the washed rice; A dough step of stirring by mixing 5 to 25% by weight of water with 75 to 95% by weight of the ground rice powder; A steaming step of steaming the dough at a high temperature; A blow step of hitting the steamed dough several times using a mortar; A molding step of extruding the batter made by the blow through a thin nozzle of the extruder to be shaped into a noodle box; It characterized in that it comprises a; freezing step of freezing and storing the noodle rack made of the molding.

쌀, 쌀국수, 증숙, 냉각, 압출 Rice, Rice Noodles, Steaming, Cooling, Extrusion

Description

쌀국수 제조방법{A RICE NOODLE MANUFACTURE METHOD}Rice noodles manufacturing method {A RICE NOODLE MANUFACTURE METHOD}

본 발명은 쌀국수 제조방법에 관한 것으로서, 더욱 상세하게는 쌀을 주원료로 하여 제조가 용이하며 맛이 뛰어난 쌀국수를 제조할 수 있도록 하기위한 제조방법에 관한 것이다.The present invention relates to a rice noodle manufacturing method, and more particularly, to a manufacturing method for producing a rice noodle that is easy to manufacture and excellent taste using rice as a main raw material.

일반적으로, 국수는 밀가루를 주원료로 하여 만들어 지지만 다양한 현대인의 기호에 부응하기 위해 새로운 원료를 사용하여 국수를 제조하고자 하는 노력이 계속되어 왔으며, 그 결과 현재에는 다양한 원료를 사용하여 제조된 각종 국수가 선보이고 있다.In general, noodles are made with flour as the main raw material, but efforts have been made to prepare noodles using new raw materials to meet various modern tastes. Introducing.

한편, 최근에는 밀가루를 좋아하지 않는 사람들을 겨냥하여 다양한 쌀국수 또한 개발되고 있으며, 쌀국수 요리 전문점이 생겨날 정도로 대중화 되었다. Recently, various types of rice noodles have been developed for people who do not like flour, and rice noodles have been popularized enough to open up specialty restaurants.

하지만 대부분의 쌀국수의 경우 쌀 100%가 아닌 밀가루와 쌀가루를 혼합한 형태의 제품으로 밀가루가 30% 이상 함유되어 있어 종래의 밀가루를 원료로 한 국수의 제조법으로 생산 하거나 단순한 압출형식으로 제조하므로 100% 쌀국수라고 칭하기에는 무리가 있다. 베트남 쌀국수의 경우 쌀 100% 제품이기는 하지만 그 용도가 베트남 요리에 국한 되며 제조방법과 조리방법 또한 전통의 국수 제조방법과는 판이하게 다르다. However, most rice noodles are not 100% rice, but a mixture of flour and rice flour, which contains more than 30% of flour. There is no way to call it rice noodles. Vietnamese rice noodles are 100% rice, but their use is limited to Vietnamese cuisine, and their manufacturing and cooking methods are also different from traditional noodles.

이에 식생활의 변화 등에 따라 우리 주곡 쌀의 소비량이 점점 줄어 쌀 소비를 촉진하기 위한 방안으로 쌀국수의 개발은 쌀 소비를 촉진시킴은 물론 밀 수입량을 줄여 외화를 절약하는 일석이조의 효과가 기대할 수 있을 것이다.As a result, the consumption of Korean grain rice is gradually reduced due to the change of dietary life. As a way to promote rice consumption, the development of rice noodles can be expected to have the effect of saving one's foreign currency by not only promoting rice consumption but also reducing wheat imports.

1977년 일본 니가타현 식품연구소에서 개발한 종래의 쌀국수 제조방법 (라이스누들 제조조건에 관하여, 니가따식품연보(新潟食品硏報), 17, 33(1980))은 도정백미를 수침하여 분쇄하고, 상기 분쇄물을 찌는 공정과 반죽 공정을 동시에 진행할수 있는 증련기에 넣고 반죽(가수량 30~40중량%, 종래의 미과공정 보다 작게 함)한 뒤, 여기에 생미분을 일부 첨가하여 연출기에 넣고 4회 연출 혼합한 다음, 압연롤러로 면대를 만드는 공정 후, 만들어진 면대를 일정 길이로 절단하여 얇은 판위에 차곡차곡 쌓아서 하룻밤(약 12시간)의 노화공정을 거친 후 절출하여 면을 만드는 단계로 이루어 진다.The conventional rice noodles manufacturing method developed by Niigata Prefectural Food Research Institute in 1977 (Regarding rice noodle manufacturing conditions, Niigata Food Yearbook, 17, 33 (1980)) is immersed in milled white rice and ground. Put the grinder in the steaming machine that can proceed with the steaming process and kneading process at the same time (the amount of water 30 ~ 40% by weight, smaller than the conventional beauty process), and then add some of the raw fine powder to the directing machine 4 After mixing the spinnery, after the process of making a cotton stand with a rolling roller, the cotton stand is cut to a certain length and stacked on a thin plate, and then subjected to an overnight aging process (about 12 hours) and then cut out to make noodles. .

그러나, 상기 종래의 쌀국수 제조방법에 따르면, 쌀가루 반죽을 연출기에 넣고 수행하는 연출혼합공정을 4회 수행하고, 상기 연출혼합공정 시 쌀가루 반죽에 생미분을 첨가하고, 면대를 일정 길이로 절단하여 얇은 판 사이에 인공적으로 손수 끼워 넣어 쌓는 공정 등을 거쳐야 하므로 공정이 번거롭고 공정의 자동화가 어렵게 되어, 제조시간이 오래 걸리고 제조 비용도 높은 문제점이 있다.However, according to the conventional rice noodle manufacturing method, performing a direct mixing process to put the rice flour dough into the directing four times, add raw fine flour to the rice flour dough during the directing mixing process, cut the cotton strip to a predetermined length thin Since the process of artificially sandwiching between the plates by hand, such as the process is cumbersome and difficult to automate the process, it takes a long manufacturing time and high manufacturing costs.

즉, 종래의 쌀국수 제조방법에 있어서는, 연출공정 4회, 생미분 첨가, 롤러로 압연 형성된 면대를 일정 길이로 절단하여 얇은 판 사이에 한장씩 끼워 넣는 공정을 반드시 거치지 않으면 안되었다. 이러한, 연출공정의 반복, 생미분의 별도 첨 가, 절단하여 겹쳐 쌓는 공정 등으로 일정 시간동안 작업 중단을 하지 않으면 안되며, 특히 절단하여 겹쳐 쌓는 공정은 인위적인 작업이 필수적이므로 소위 자동화 공정이 어렵다. 그러므로, 종래기술은 제조 시 장시간이 소요되며 제조원가도 높아지게 되는 문제점이 있다.That is, in the conventional rice noodle manufacturing method, it is necessary to go through the process of cutting the surface stand formed four times, the addition of raw fine powder, and rolled with a roller to a certain length, and sandwiching one by one between the thin plates. Such, the production process must be interrupted for a certain period of time, such as repetition of the production process, the addition of raw fine powder, the cutting and stacking process, and in particular, the cutting and stacking process is mandatory, so that the so-called automation process is difficult. Therefore, the prior art takes a long time in manufacturing and there is a problem that the manufacturing cost is also high.

본 발명은 상기한 종래 쌀국수 제조에 있어서의 문제점을 개선하기 위해 제안된 것으로서, 쌀을 주재료로 하여 국수를 제조함에 있어 기존의 국수에 비해 쫄깃하고 쌀 고유의 풍미감을 제공함과 함께, 쌀의 소비를 늘려 국내 쌀생산 농가의 경제적인 도움을 줄 수 있도록 하는데 목적이 있다.The present invention has been proposed to improve the above-described problems in the conventional rice noodle production, in the production of noodle with rice as the main material, compared to the conventional noodles, provides a flavor and inherent flavor of the rice, while the consumption of rice The purpose is to increase the economic benefits of domestic rice producers.

상기 목적은, 쌀을 6~10시간 동안 수침시켜 세척하는 수세단계; 상기 세척이 이루어진 쌀을 분쇄하는 분쇄단계; 분쇄된 쌀분말가루 75~92중량%에 물 5~22중량% 감자전분 1~3중량% 그리고 식염수, 멸치분말, 식이섬유 중 어느 하나 이상의 성분을 1~3중량%로 혼합하여 교반을 실시하는 반죽단계; 상기 반죽물을 고온으로 증숙시키는 증숙단계; 상기 증숙이 이루어진 반죽물을 절구를 이용하여 수회 타격하는 타격단계; 상기 타격이 이루어진 반죽물을 가는 노즐을 통해 압출 통과시켜 국수가락 형태로 성형되어지도록 하는 성형단계; 상기 성형이 이루어진 국수가락을 냉동 보관시키는 냉동단계;를 포함하는 것을 특징으로 하는 쌀국수 제조방법을 통해 이룰 수 있게 된다.The object is, washing the water by immersing the rice for 6 to 10 hours; A grinding step of grinding the washed rice; 75 to 92% by weight of pulverized rice powder 5 to 22% by weight of potato starch 1 to 3% by weight and one or more components of any one or more of saline, anchovy powder, dietary fiber 1 to 3% by stirring Kneading step; A steaming step of steaming the dough at a high temperature; A blow step of hitting the steamed dough several times using a mortar; A molding step of extruding the dough made by the blow through a thin nozzle to be shaped into a noodle type; It is possible to achieve through the rice noodle manufacturing method comprising a; a freezing step of freezing and storing the noodle rack made of the molding.

삭제delete

이러한 본 발명은, 종래 쌀국수 제조공정에 비해 제조시간 및 제조원가를 낮추어 보다 효율적이면서 한국인의 입맛에 맛는 쌀국수를 제조할 수 있게 된다.The present invention, by lowering the production time and manufacturing cost compared to the conventional rice noodle manufacturing process, it is possible to manufacture rice noodles that are more efficient and taste to the taste of Koreans.

특히, 밀가루에 비해 점착성 및 찰기가 약한 쌀가루의 특성을 극복하기 위해 제조과정에서 감자전분을 첨가함과 함께, 절구를 이용하여 수회 타격시킴으로서 점착성을 강화시킬 수 있게 된다.In particular, in order to overcome the characteristics of the rice flour weaker stickiness and stickiness than the flour, while adding the potato starch in the manufacturing process, by using a mortar several times to be able to enhance the adhesiveness.

따라서, 종래 쌀국수에서 면발이 끊기는 비율(낙면율)이 높아던 것이 크게 개선되어질 수 있는 이점을 나타낸다.Therefore, the fact that the ratio (noodle rate) of breaking noodles in the conventional rice noodles shows an advantage that can be greatly improved.

부가적으로, 쌀국수에 식이섬유를 함유시킴으로서 취식시 포만감으로 인한 다이어트 효과를 나타낼 수 있게 된다.In addition, by including the dietary fiber in the rice noodles it is possible to exhibit a diet effect due to satiety when eating.

또한, 글루테닌으로 인한 코팅이 이루어지도록 함으로서 내부 수분이 유지되어질 수 있게 되어, 유통 과정에서 수분 부족으로 인한 크랙 발생이 방지되어질 수 있게 된다.In addition, the coating due to the glutenin is made to be able to maintain the internal moisture, it is possible to prevent the occurrence of cracks due to the lack of moisture in the distribution process.

이하, 본 발명의 구체적인 실시예를 첨부된 도 1의 순서도를 참조하여 살펴보기로 한다.Hereinafter, a specific embodiment of the present invention will be described with reference to the flowchart of FIG. 1.

<수세단계>(ST 1)<Flushing stage> (ST 1)

본 발명의 주재료로 준비되어진 쌀을 깨끗한 물에 약 8시간 침지시킴으로서, 쌀이 충분히 불려지도록 함과 함께 쌀의 표면에 묻어있는 이물질이 제거되어지도록 한다.By immersing the rice prepared as the main material of the present invention in clean water for about 8 hours, the rice is sufficiently soaked and foreign matters on the surface of the rice are removed.

<분쇄단계>(ST 2)<Pulverization stage> (ST 2)

이후, 수세가 이루어진 쌀을 통상의 분쇄기에 넣어서 미세한 분말형태로 분쇄시킨다.Thereafter, the washed water is put in a conventional grinder to grind into a fine powder form.

<반죽단계>(ST 3)Dough Stage (ST 3)

상기 분쇄가 이루어진 쌀가루와 물을 혼합하여 교반을 실시하게 되는데, 이때 국수의 염분 조절을 위해 식염수와 멸치분말을 첨가함이 바람직 하며, 또한 재료의 점착도를 높일 수 있는 감자전분을 첨가하게 된다.The pulverized rice flour and water are mixed to perform stirring. At this time, it is preferable to add saline and anchovy powder for salt control of noodles, and also to add potato starch which can increase the adhesiveness of the material.

즉, 본 실시예에는 쌀가루 80중량%, 물 15중량%, 식염수와 멸치분말, 식이섬유인 셀룰로오스 각 1중량%, 그리고 감자전분 2중량%의 비율로 첨가하여 교반을 실시하였다.That is, the present embodiment was added by stirring at 80% by weight of rice, 15% by weight of water, saline and anchovy powder, 1% by weight of cellulose as a dietary fiber, and 2% by weight of potato starch.

특히, 멸치분말이 첨가됨으로 인해 칼슘성분이 강화되어짐과 함께, 식이섬유 성분인 셀룰로오스가 함유되었기 때문에 섭취시 포만감을 주어 다이어트에 효과를 갖는 쌀국수를 얻을 수 있게 된다.In particular, the anchovy powder is added to the calcium component is strengthened, and dietary fiber component cellulose is contained because it gives a feeling of satiety when ingested to obtain a rice noodles having an effect on the diet.

<증숙단계>(ST 4)Steaming Stage (ST 4)

상기 반죽물에 대한 증숙단계에서는, 약 95~100℃의 스팀을 반죽물에 가하면서 5~10분 동안 증숙을 실시하게 된다.In the steaming step for the dough, steam is performed for 5 to 10 minutes while applying steam of about 95 ~ 100 ℃ to the dough.

<타격단계>(ST 5)<Strike Level> (ST 5)

상기 증숙단계를 통해 완전히 익혀진 반죽물은, 아직까지는 완전한 찰기를 갖지 못한 상태이기 때문에 반죽물간 점착성 증대를 위한 타격단계를 실시하게 된다.The dough thoroughly cooked through the steaming step, since it does not yet have a complete stickiness is to perform a blow step for increasing the adhesiveness between the dough.

즉, 이때에는 절구통안에 반죽물을 넣고 5~10분 동안 절구를 이용하여 계속적으로 타격을 가함으로서 재료간 점착성이 충분히 증대되어질 수 있도록 하게 된다.That is, in this case, the dough is put in the mortar and the batter is continuously applied by using the mortar for 5 to 10 minutes to allow the adhesiveness between materials to be sufficiently increased.

<성형단계>(ST 6)<Molding stage> (ST 6)

이와 같이 점착성이 증대된 반죽물은 압출기를 통과하는 과정에서 압출기의 가는 노즐을 통해 압출되어지면서 국수가락 형태로 성형이 이루어지게 되는데, 이때에는 압출기 내부로 냉각수를 순환 공급시켜서 노즐 주변이 일정 온도 이하로 냉각된 상태가 유지되어지도록 함으로서 통과되는 반죽물이 노즐 벽면에 부착되지 않도록 하게 된다.As such, the dough with increased adhesiveness is extruded through a thin nozzle of the extruder in the course of passing through the extruder, and is formed into a noodle box. In this case, the cooling water is circulated and supplied to the inside of the extruder, so that the vicinity of the nozzle is below a predetermined temperature. By maintaining the cooled state, the dough passed through is not attached to the nozzle wall.

특히, 이때에는 반죽물에 증숙열이 남아있기 때문에 이러한 노즐부위에서의 간접 냉각이 이루어지게 됨으로 보다 안정적인 형태로의 성형이 이루어질 수 있게 된다.In particular, in this case, since the heat of steam remains in the dough, indirect cooling is performed at such a nozzle portion, thereby forming a more stable form.

그리고, 이와 함께 노즐을 통과 하는 면발에 대해 글루테닌(Glutenin)을 공급함으로서 면발 코팅이 이루어지도록 함이 바람직하다.In addition, by supplying glutenin (Glutenin) to the cotton ball passing through the nozzle with it, it is preferable to make the cotton wool coating.

즉, 글루테닌은 18개의 아미노산으로 구성된 성분으로서, 입자간 강한 결합상태를 유지하는 특성을 갖고 있기 때문에, 면발 외벽에 박막의 코팅층을 형성시키면서 면발의 수분을 적절히 유지하는 가운데 면발이 쉽게 끊어지는 것을 방지하는 기능을 수행하게 되는 것이다.That is, glutenine is a component composed of 18 amino acids, and has a property of maintaining a strong binding state between particles. Therefore, it is easy to break noodle while maintaining the moisture of noodle while forming a coating layer on the outer wall of noodle. It is to prevent the function.

<냉동단계>(ST 7)<Freezing stage> (ST 7)

이와 같이 면발 형태로 성형이 이루어진 쌀국수 가락은 일정 길이 단위로 절단된 상태로 -5~15℃의 저온 냉동고에서 냉동보관함으로서 유통과정에서의 변질 발생을 방지하게 된다.The rice noodle rhythm formed in the form of noodle is cut in a predetermined length unit and stored in a freezer at a low temperature freezer of -5 to 15 ° C. to prevent alteration in distribution.

상기 과정을 통해 제조되어진 본 발명의 쌀국수는 일정 중량 단위로 포장하여 판매되어지게 되는데, 판매된 제품은 상기 제조과정에서 충분히 증숙이 이루어졌기 때문에 별도로 끓이지 않고 미지근한 물에 잠깐동안 삶아서도 시식이 가능하게 된다.The rice noodle of the present invention manufactured through the above process is sold by packing in a certain weight unit, the product sold is steamed sufficiently in the manufacturing process, so that the tasting is possible without boiling in lukewarm water for a short time do.

특히, 쌀 특유의 쫄깃한 느낌과 함께 풍미감을 소비자에게 전달할 수 있으며, 스파게티나 칼국수, 쫄면, 떡볶이 등에 사용하여 밀가루 소비를 대체하는 상품으로 사용될 수 있게 된다.In particular, it can convey the flavor with the chewy feeling peculiar to rice, and can be used as a substitute for flour consumption by using spaghetti, kalguksu, noodles, and tteokbokki.

또한, 식이섬유가 함유되어져 있기 때문에 쉽게 포만감을 느낄 수 있게 되어 여성의 다이어트에도 효과를 나타낼 수 있게 된다.In addition, because it contains dietary fiber, you can easily feel satiety to effect the diet of women.

또한, 글루테닌에 의한 코팅효과로 인해 면발이 끊어지거나 휘어지는 등의 변형이 발생하지 않게 됨은 물론, 항상 윤기가 흐르는 상태가 유지되어 소비자로 하여금 구매의욕을 증진시킬 수 있는 이점을 나타내게 된다.In addition, due to the coating effect by the glutenine is not deformed, such as broken cotton or bent, as well as always maintains the state of flowing glossy exhibits the advantage that can increase the consumer's desire to buy.

그리고, 상기에서 본 발명의 특정한 실시예가 설명 및 도시되었지만 본 발명의 쌀국수 제조과정이 당업자에 의해 다양하게 변형되어 실시될 수 있음은 자명한 일이다.In addition, although specific embodiments of the present invention have been described and illustrated above, it is obvious that the manufacturing process of the rice noodle of the present invention may be variously modified and implemented by those skilled in the art.

예를 들면, 상기 실시예에서는 반죽단계에서 멸치분말과 식이섬유 그리고 식염수가 모두 첨가되어지는 것으로 설명되었으나, 필요에 따라서는 그중 하나 또는 두가지 성분만 선택적으로 혼합되어질 수도 있게 된다.For example, in the above embodiment, it has been described that both anchovy powder, dietary fiber, and saline are added in the kneading step, but only one or two components thereof may be selectively mixed as necessary.

따라서, 이와 같은 변형된 실시예들은 본 발명의 기술적 사상이나 범위로부터 개별적으로 이해되어져서는 안되며, 이와 같은 변형된 실시예들은 본 발명의 첨부된 특허청구범위 내에 포함된다 해야 할 것이다.Therefore, such modified embodiments should not be understood individually from the spirit or scope of the present invention, such modified embodiments will be included within the appended claims of the present invention.

도 1은 본 발명의 쌀국수 제조과정 순서도.1 is a rice noodle manufacturing process flow chart of the present invention.

Claims (5)

쌀을 6~10시간 동안 수침시켜 세척하는 수세단계;(ST 1)Washing step to soak rice for 6-10 hours; (ST 1) 상기 세척이 이루어진 쌀을 분쇄하는 분쇄단계;(ST 2)Grinding step of grinding the rice is made; (ST 2) 분쇄된 쌀분말가루 75~92중량%에 물 5~22중량% 감자전분 1~3중량% 그리고 식염수, 멸치분말, 식이섬유 중 어느 하나 이상의 성분을 1~3중량%로 혼합하여 교반을 실시하는 반죽단계;(ST 3)75 to 92% by weight of pulverized rice powder 5 to 22% by weight of potato starch 1 to 3% by weight and one or more components of any one or more of saline, anchovy powder, dietary fiber 1 to 3% by stirring Kneading step; (ST 3) 상기 반죽물을 고온으로 증숙시키는 증숙단계;(ST 4)Steaming step of steaming the dough at high temperature; (ST 4) 상기 증숙이 이루어진 반죽물을 절구를 이용하여 수회 타격하는 타격단계;(ST 5)A blow step of hitting the steamed dough several times using a mortar; (ST 5) 상기 타격이 이루어진 반죽물을 압출기의 가는 노즐을 통해 압출 통과시켜 국수가락 형태로 성형되어지도록 하되, 저온상태에서 면발의 압출이 이루어지도록 압출기 내부에 냉각수가 순환 공급되어지는 성형단계;(ST 6)Molding step is to pass through the dough made by the blow through the thin nozzle of the extruder to be molded in the form of noodle box, the cooling water is circulated supplied to the inside of the extruder so that the extrusion of the cotton ball in a low temperature state; (ST 6) 상기 성형이 이루어진 국수가락을 냉동 보관시키는 냉동단계;(ST 7)A freezing step of freezing the noodle rack made of the molding; (ST 7) 를 포함하는 것을 특징으로 하는 쌀국수 제조방법.Rice noodles manufacturing method comprising a. 삭제delete 삭제delete 삭제delete 삭제delete
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