KR101048923B1 - Manufacturing method of noodles of naengmyon using hydrothermal -treated rice flour and noodles of naengmyon using hydrothermal-treated rice flour - Google Patents

Abstract

PURPOSE: Noodles for cold noodles with beef stock using wet-heat processed rice flour, and a producing method thereof are provided to secure the improved noodle making property and strength of the noodles. CONSTITUTION: A producing method of noodles for cold noodles with beef stock comprises the following steps: preparing 100parts of rice flour by weight containing 28~32parts of water by weight; low temperature aging the rice flour; heating the rice flour using the high pressure steamer; drying the heated rice flour; re-pulverizing the dried rice flour; mixing the rice flour with starch, warm water, and salt to obtain dough(S2110); and extruding the dough using an extruder(S2130).

Description

Manufacturing method of noodles of cold noodles using wet heat treated rice flour {Manufacturing method of noodles of Naengmyon using hydrothermal -treated rice flour and noodles of Naengmyon using hydrothermal-treated rice flour}

The present invention relates to a method for producing cold noodles using wet heat-treated rice powder and to cold noodles using wet heat-treated rice powder, and more specifically, water to 28 to 32 parts by weight of 100 parts by weight of rice flour by adding water to dry pulverized rice powder. Prepare rice powder to be added to the weight part, seal the rice powder to mature it in cold storage, heat it with a high-pressure steamer, and dry it to make cold noodles using wet-heat-treated rice powder, wet noodle treatment with improved noodles and increased strength of noodles. The present invention relates to a method for producing cold noodles using rice flour and a cold noodles using wet heat treated rice flour.

Today, Korea's rice self-sufficiency rate is over 90%. However, rice consumption is decreasing due to the development of the food culture and the change to the western diet. Accordingly, in order to reduce the inventory of rice, processed products made from rice are being developed at various angles. Various rice cakes made with rice and foods such as Dasik, Gangjeong, Sikhye, and Takju have been improved in various ways to suit the taste of modern people.In addition, rice is used to make rice flour, rice drinks, rice Many processed products using rice, such as sweets, bread, and noodles, have appeared.

In particular, the demand for cotton products is increasing in the market for the types of noodles manufactured using rice. Rice noodle is an example of making noodles with rice and pouring hot broth. Rice has a different protein content and starch structure compared to wheat flour, starch and buckwheat flour, which are traditional ingredients, and is not suitable for noodles because it has no gluten, wheat protein. In other words, the dough made of rice flour has a weak noodle and the strength of the noodles made is difficult to use especially for the noodles. On the other hand, the main component of the rice is carbohydrate, the nutritional value is relatively low due to lack of other nutrients. Accordingly, it is necessary to reinforce the nutritional components by supplementing the nutritional components lacking in the rice.

Therefore, the strength of the noodles made while using the rice flour can be used for cold noodles, and the development of cold noodles using rice flour considering the nutritional aspects is required.

It is an object of the present invention to provide a method for producing cold noodles using wet heat treated rice flour having good noodle and high strength and to prepare cold noodles using wet heat treated rice powder.

In addition, the made noodles are more chewy and elasticity, and provides a method for producing cold noodles using wet heat-treated rice flour enriched with nutritional ingredients by containing dietary fiber and protein in addition to carbohydrates and cold noodles for wet noodles using wet heat treated rice flour.

In order to achieve the above object, the manufacturing method of the noodles for cold noodles using wet heat-treated rice powder according to an embodiment of the present invention comprises the steps of preparing a rice flour having a water content of 28 to 32 parts by weight based on 100 parts by weight of rice powder, rice flour Steps to hermetically seal and refrigerate, heat the refrigerated aged rice flour with a high pressure steam, dry the heated rice flour, regrind the dried rice flour, knead the mixture of the regrinded rice flour and starch, hot water and salt Step of making, comprising the steps of extruding the dough using an extruder to form a surface for cold noodles.

In the manufacturing method of the noodle for cold noodles using wet heat-treated rice powder according to another embodiment of the present invention, the step of preparing rice flour having a water content of 28 to 32 parts by weight with respect to 100 parts by weight of rice powder is dry milled non-glutinous rice, It can be added so that water content may be 28-32 weight part.

Chitosan and egg white powder may be added to a dough made by mixing regrinded rice flour, starch, hot water, and salt in a method for preparing cold noodles using wet heat-treated rice powder according to another embodiment of the present invention.

In the manufacturing method of the noodles for cold noodles using wet heat-treated rice powder according to another embodiment of the present invention, the dough is moist heat-treated rice powder 30-40% by weight, starch 20-25% by weight, hot water 35-45% by weight, salt 1-1.3 weight %, Chitosan 0.3 to 0.5% by weight, egg white powder may comprise 1 to 1.3% by weight.

Cold noodle using wet heat-treated rice flour according to an embodiment of the present invention can be prepared by a method for producing a cold noodle using wet heat-treated rice flour.

Cold noodle noodles using wet heat-treated rice flour of the present invention induces a structural change of starch by wet-heating the rice flour milled by dry milling, cold noodle dough is increased, the strength of the noodles made and the texture is increased .

Noodles for cold noodles using the wet heat-treated rice flour of the present invention by adding chitosan, egg white powder, not only increases the elasticity of the made noodles, but also nutritional value including dietary fiber and protein in addition to carbohydrates.

1 is a flow chart showing a method of manufacturing wet heat-treated rice flour according to an embodiment of the present invention.
Figure 2 is a flow chart illustrating a method of manufacturing the noodles for cold noodles using wet heat-treated rice flour according to an embodiment of the present invention.
3 is a view comparing the strength of the cold noodle dough using a rice heat treated with moist heat treatment and the cold noodle dough using a rice powder not moist heat treatment.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. At this time, it is noted that the same components in the accompanying drawings are represented by the same reference numerals as possible. In addition, detailed descriptions of well-known functions and configurations that may blur the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

1 is a flow chart showing a method of manufacturing wet heat-treated rice flour according to an embodiment of the present invention, Figure 2 is a flow chart showing a manufacturing method of the noodles for cold noodles using a wet heat-treated rice powder according to an embodiment of the present invention.

As shown in Figure 1, in order to manufacture the wet heat-treated rice powder according to an embodiment of the present invention to prepare a rice powder having a water content of 28 to 32 parts by weight based on 100 parts by weight of rice powder (S1110). Conventionally, rice is pulverized by wet milling. However, wet milling has a disadvantage in that a rice component is changed depending on a immersion time. Therefore, in the present invention, dry milling is used to grind raw rice as it is without immersing the rice. The rice flour is pulverized so that the particle size is 200-300 μm, and preferably, the particle size is 250 μm. In this embodiment, but not limited to non-glutinous rice. On the other hand, dry milled rice powder usually contains 13 to 15 parts by weight of water. In order to induce a change in the starch structure of the rice flour, water is added to the pulverized rice flour so that the water content is 28 to 32 parts by weight with respect to 100 parts by weight of rice flour, preferably 30 parts by weight.

Sealed rice flour with a water content of 30 parts by weight to be refrigerated (S1120). The rice flour may be packaged in an aluminum laminate or the like without permeability. Rice flour with high moisture content can be spoiled and refrigerated. The refrigeration temperature is 3 ~ 5 ℃, aged for 5 to 7 days. This refrigeration leads to a change in the primary rice starch structure.

The cold aged rice flour is heated with a high pressure steamer (S1130). The temperature of steam is 100-120 degreeC, Preferably it heats for 90 minutes at the temperature of 110 degreeC in an autoclave (autoclave). By wet-heating rice flour matured by controlling the moisture content, the rice flour is partially gelatinized and the structure of the rice starch is changed, and when the noodles are made from such rice flour, the noodles are increased in strength. That is, the wet heat-treated rice flour is suitable for the production of cold noodles, which require higher strength than normal noodles because the gelatinization temperature of rice starch is increased and gel strength is increased. In addition, the noodles made of wet heat-treated rice flour increases the strength of the noodles to improve the chewiness, chewy texture.

Next, the heated rice flour is dried (S1140). Drying is by low temperature drying. The drying temperature is 35 to 45 ° C, preferably 40 ° C, and dried for about 10 hours. When drying at high temperature, the starch structure in the rice flour may change continuously, which is not preferable. The moisture content of the rice flour by the drying step to 11 to 13 parts by weight, preferably to 12 parts by weight.

Regrinding the dried rice flour (S1150). At this time, the particle size of the rice flour is pulverized to 200 ~ 300㎛, preferably 250㎛. By this process, wet heat-treated rice flour is produced.

Next, as shown in Figure 2, in order to manufacture the cold noodles surface using the moist heat-treated rice powder according to an embodiment of the present invention, the moist heat-treated rice flour, heated hot water, starch, salt mixed and kneaded (S2110). The starch used at this time may be potato starch. In this embodiment, but not limited to potato starch. The temperature of heated hot water is 100 degreeC, and dough kneading raises the viscosity of dough, and improves noodle-making further.

In another embodiment, chitosan and egg white powder may be added to a dough mixed with wet heat-treated rice flour, starch, hot water and salt. The addition of chitosan and egg white powder improves the properties of the rice dough, making the noodles more chewy and more elastic. In addition, by adding chitosan and egg white powder, it is possible to prepare cold noodles for enhanced nutrition.

Chitosan is an animal dietary fiber contained in the shell of crustaceans and has various effects. Chitosan has the effect of releasing heavy metals in the body. Chitosan is released into the body by ion-binding with heavy metals that are not easily released in the body. In addition, the acidified constitution to improve the weak alkaline to find the balance of the body. Chitosan prevents cancer and suppresses cancer cell proliferation by strengthening the immune system that destroys cancer cells and creating an environment in which immune lymphocytes are highly active. Chitosan has the ability to control blood sugar, which helps prevent and treat diabetes, and regulates cholesterol levels to prevent vascular diseases such as atherosclerosis, hypertension, and hyperlipidemia. Chitosan has an excellent effect of inhibiting toxins, and is effective in relieving hangover by adsorbing and excreting alcohol. In addition, chitosan inhibits and delays aging.

Egg white powder is a powder made from egg whites. Protein is the main ingredient and no fat. Egg white powder contains essential amino acids such as isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, histidine, arginine, and most of them are added to the cold noodles made of carbohydrates, which can improve nutritional aspects. have.

The present invention by adding chitosan and egg white powder to the moist heat-treated rice flour dough, the elasticity of the cotton is made better and dietary fiber and protein in addition to carbohydrates can be supplemented to prepare a healthy noodles for cold noodles.

Dough can be moist heat-treated rice powder 30-40% by weight, starch 20-25% by weight, heated hot water 35-45% by weight, salt 1-1.3% by weight, chitosan 0.3-0.5% by weight, egg white powder 1-1.3% by weight. . Preferably, the wet heat treated rice flour 34.4% by weight, starch 23% by weight, heated hot water 40% by weight, salt 1.1% by weight, chitosan 0.4% by weight, egg white powder 1.1% by weight. The weight ratio is 80 g of starch, 140 g of heated hot water, 4 g of salt, 1.4 g of chitosan, and 4 g of egg white powder with respect to 120 g of wet heat-treated rice powder.

The dough is formed into a cylindrical shape so as to be put in the extruder (S2120). The molded dough can be left at room temperature for 2-3 hours. The dough can be chewy by leaving the dough at room temperature for 2-3 hours.

Put the dough made by using the wet heat-treated rice flour in an extruder to form a surface for cold noodles (S2130). The dough may be extruded into cotton using a manual extruder. The diameter of the molded surface may be 1.3mm ~ 1.5mm. In this embodiment, a manual extruder is used, but is not limited thereto.

The extruded rice noodle for noodles is boiled in water and gelatinized (S2140). The extruded rice noodles can be gelatinized in boiling water for 20-30 seconds at the same time as the extrusion. In this embodiment, raw noodles are extruded from the dough and immediately gelatinized.

The cold noodles for rice are immediately taken out of boiling water and rinsed in cold water (S2150). Rinse in cold water for about 30 seconds.

The rinsed rice cold noodles noodles may be cooked and provided to a meal (S2160). Pour the broth with cold noodles or seasoning.

[Example]

The manufacturing process of the noodle for cold noodle according to the manufacturing method of the noodle for cold noodle using the wet heat-treated rice powder described above will be described in more detail.

Dry grinding of non-glutinous rice so that the particle size is 250 μm. Water is added to the pulverized rice flour and sealed to contain 30 parts by weight of water based on 100 parts by weight of rice flour. The sealed rice flour is refrigerated and aged for 6 days at a temperature of 4 ° C. to induce a change in the primary rice starch structure.

The chilled aged rice powder is taken out and heated in an autoclave at a temperature of 110 ° C. for 90 minutes. The heated rice flour is dried at 40 ° C. for about 10 hours. The dried rice flour is regrind to have a particle size of 250 μm to prepare wet heat treated rice flour.

120 g of wet heat-treated rice flour, 80 g of potato starch, 140 g of hot water at 100 ° C., 4 g of salt, 1.4 g of chitosan, and 4 g of egg white powder are kneaded. The dough is formed into a cylindrical shape and left for 2 to 3 hours at room temperature. The dough is placed in a manual extruder to extrude 1.3 mm or 1.5 mm diameter cotton. Extruded noodles are gelatinized in boiling water for 20-30 seconds at the same time as extrusion and then rinsed in cold water. You can pour the broth over the rinsed noodles and serve it to your meal.

3 is a view comparing the strength of the cold noodle dough using a rice heat treated with moist heat treatment and the cold noodle dough using a rice powder not moist heat treatment.

Cold noodle dough made from moist heat-treated rice flour is stronger than cold noodle dough made from unheated rice flour. Table 1 shows the strength of the cold noodles dough according to the rice flour content of the cold noodles dough made of wet heat-treated rice flour and cold noodles dough made of unheated rice flour. Cold noodles dough is made by mixing rice flour and potato starch, cold noodles dough made with 100% potato starch is 80g / cm ² . By varying the mixing ratio of rice flour and potato starch, that is, potato starch was gradually replaced with rice flour, the strength of cold noodle dough was tested.

In the case of cold noodle dough using wet heat treated rice flour, even if the ratio of replacing potato starch with rice powder increases, the strength of the cold noodle dough is not significantly reduced. In particular, the strength of the cold noodle dough made by using 100% wet-heated rice flour without potato starch was 61 g / cm ² , which was only 24% lower than that of cold noodle dough made of 100% potato starch.

On the other hand, in the case of cold noodle dough using rice powder without heat treatment, the strength of cold noodle dough decreases as the ratio of potato starch to rice flour increases, and if the cold noodles dough is made with 100% of rice powder without wet heat treatment, The strength of the cold noodle dough was 17 g / cm ^{2, which} was 79% lower than that of the cold noodle dough made from 100% potato starch.

This result is shown in FIG. 3, in the case of cold noodle dough using non-wet-heated rice flour, the strength decreases as the ratio of rice flour increases, whereas the cold noodle dough using wet-heated rice flour is cold noodles even if the ratio of rice flour is high. It can be seen that the strength of is not significantly weakened.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention can be carried out in addition to the embodiments disclosed herein.

Claims (5)

Preparing rice flour having a water content of 28 to 32 parts by weight based on 100 parts by weight of rice flour;
Sealing the rice flour and refrigerating aging;
Heating the refrigerated aged rice flour with a high pressure steamer;
Drying the heated rice flour;
Regrinding the dried rice flour;
Making a dough by mixing the regrinded rice flour with starch, hot water and salt; And
Extruding the dough using an extruder to form a surface for cold noodles; manufacturing method of the noodles for cold noodles using wet heat-treated rice flour, comprising: a. The method of claim 1,
In the step of preparing a rice flour having a water content of 28 to 32 parts by weight with respect to 100 parts by weight of rice powder, the rice powder is dry milled non-glutinous rice, the water is added so that the water contains 28 to 32 parts by weight Method for producing noodles for cold noodles using wet heat-treated rice flour. The method according to claim 1 or 2,
Method for producing noodles for cold noodles using moist heat-treated rice flour, characterized in that the chitosan and egg white powder is added to the dough. The method of claim 3,
The dough is 30 to 40% by weight of moist heat-treated rice, starch 20 to 25% by weight, hot water 35 to 45% by weight, salt 1 to 1.3% by weight, chitosan 0.3 to 0.5% by weight, egg white powder 1 to 1.3% by weight Method for producing a noodles for cold noodles using wet heat-treated rice flour characterized in that. The noodles for cold noodles using the wet heat-processed rice powder manufactured by the manufacturing method of Claim 3.

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