KR101145327B1 - Instant rice noodle using the extract of Yacorn and Hovenia dulcis, and manufacturing method thereof - Google Patents

Abstract

The present invention as an alternative for promoting the consumption of rice and the development of health food, instant noodle soup that can be eaten immediately by pouring hot or hot water into rice noodles using yacon and hut tree extracts which are not comparable to health well-being foods and a method of manufacturing the same It is about. The present invention is excellent in resilience, and when ingested, you can feel the taste and texture superior to the general noodles, and in the case of the existing rice noodles, by adding several natural mixed ingredients to the rice flour to enhance the function as a healthy well-being food, the unique taste of rice In order to solve this problem, in the present invention, 100 parts by weight of rice powder, non-glutinous rice powder and glutinous rice powder mixed at a weight ratio of 4: 1, 20 parts by weight of soy flour, 1-3 parts by weight of refined salt, instead of general purified water, yacon and locust extract After kneading with a noodle and putting it in a noodle form, the noodle was lyophilized for 1 to 2 hours under a vacuum degree of 0.1 to 2.5 mmHg and -5 to -10 ° C., and the freeze dried noodle noodles and soup were automatically packed together. It relates to instant rice noodles using yacon and hut extract and a method for producing the same.

Non-glutinous rice, glutinous rice, rice noodles, hut, yacon, soy flour

Description

Instant rice noodle using the extract of Yacorn and Hovenia dulcis, and manufacturing method

The present invention relates to an instant rice noodles prepared by kneading rice flour in yacon and hut extracts which are not comparable as healthy well-being foods as an alternative for promoting rice consumption and developing healthy foods, and a method of manufacturing the same. In the case of existing rice noodles, the problem of reducing the inherent aesthetics of rice by adding various natural mixed ingredients to rice flour to enhance its function as a health well-being food, and non-glutinous rice flour is less viscous because it contains less gluten protein than wheat flour. It was difficult to inject with noodle.

 In order to solve this problem, in the present invention, glutinous rice flour and non-glutinous rice flour were mixed in an appropriate ratio, and it was easy to inject noodle of proper length as in the case of preparing noodles with flour by gelatinizing a portion of the starch of rice flour with hot water. .

That is, mixing 20 parts by weight of soy flour and 1-3 parts by weight of refined salt to 100 parts by weight of rice flour mixed with non-glutinous rice and glutinous rice flour in a weight ratio of 4: 1, and milling them into a particle size of 20-30 mesh; Instead of the normal purified water in the mixture, yacon and bark tree extract mixed with a 1: 1 ratio of yacon and bark tree extract boiled again at 80-100 ° C. and kneading with the extract solution; Putting the dough into a noodle-making machine to form a general noodles; Freeze-drying the shaped noodles for 1 to 2 hours under a vacuum degree of 0.1 to 2.5 mmHg, -5 to -10 ° C; It is an object of the present invention to provide an instant rice noodles and a method of manufacturing the same, which comprises the steps of automatically packaging the freeze-dried noodles noodles with soup.

According to the statistics of the Ministry of Food, Agriculture, Forestry and Fisheries in 2009, the annual grain consumption per capita in Korea is decreasing rapidly. In 2008, Korea's annual rice consumption per capita was 75.8kg, down 39% from 124.5kg in 1969. As the consumption of rice decreases, the stock of rice also increases. In order to solve this problem, various efforts to promote rice consumption have been attempted, and one of these has been attempted to develop rice noodles using rice.

For example, Korean Patent Publication No. 10-2008-0092102 discloses a method of preparing rice noodles by mixing green bean sprout powder with rice flour, but general flour starch that relies on imports for the chewyness of rice noodles. The use of (strong ingredients) is a departure from the intent of promoting rice consumption. Korean Patent Publication No. 10-2004-0000709 discloses a method for preparing rice noodles prepared by mixing rice flour with powdered powder pulverized with beans, mushrooms, kelp, corn, and safflower seeds. It is very suitable as a health well-being food by mixing a variety of healthy natural ingredients, but there is a drawback that you can hardly feel the unique taste of rice. In addition, the Republic of Korea Patent Publication No. 10-2003-0031078 describes a method for manufacturing rice noodles prepared by mixing chitosan, mulberry leaves, black beans, chestnuts and rice bran powder in rice flour for the chewyness of the noodles In addition, there is a problem in that the use of general flour starch in large part from the purpose of promoting the consumption of rice, as well as adding a variety of natural mixed powder does not feel the unique sense of rice. Korean Patent Application Publication No. 10-2007-0087388 describes rice noodles prepared by mixing tapioca starch with rice flour instead of regular starch, but tapioca starch relies on 100% imports, resulting in increased consumption of imported agricultural products. It has a problem that causes it.

[Table 1]

Source: Rural Statistics Division, Social Statistics Bureau (Source: October 12, 2009)

However, flour noodles have a chewy texture due to the gluten component, but when noodles are made only with 100% rice ingredients, they are difficult to knead due to their low viscosity, in addition to the problem of noodle bleeding. There is difficulty such as breaking. For this reason, in the case of rice noodles, which are mainly composed of conventional white rice or brown rice, most of rice is manufactured and sold by adding various chemical additives such as gluten, gum, potassium, modified starch, and the like.

The present invention has been made to solve the conventional problems as described above, to solve the problem of not only beneficial to health, but also noodle noodle having a conventional rice noodle to provide a noodle having a chewy texture, such as flour noodles It is done.

Another object of the present invention is to provide a noodle to suit the taste of our people, while still suing the original taste of rice.

Still another object of the present invention is to provide a ready-to-eat food which can be prevented by changing the form and composition of the product as much as possible by lyophilization, and which can be eaten immediately by pouring hot water.

In order to solve the above problems, 20 parts by weight of soy flour and 1-3 parts by weight of refined salt are added to 100 parts by weight of rice flour mixed with non-glutinous rice and glutinous rice flour in a weight ratio of 4: 1 (hereinafter, these are collectively referred to as "noodle mixture Is defined as ").

The noodle mixture of non-glutinous rice flour, glutinous rice flour and soybean flour has a characteristic that can preserve the savory taste of soybean flour while still having the unique taste of rice.

In addition, the liquid used to knead the noodle mixture is crushed and crushed yacon after grinding and then 100 parts by weight of yacon, 200 parts by weight of water and heated at 90 ℃ for 3-4 hours and 100 parts by weight of extracted yacon extract and After adding the fruit of the barn and the bark of fruit and water in a ratio of 5: 5 to a pressure vessel and heating at 100 ° C. for 2 hours, and then left for 24 hours, 100 parts by weight of the extract was heated to 80-100 ° C. and then noodle with the extract. The mixture is gelatinized and kneaded.

 When using non-glutinous rice flour as a noodle mixture, non-glutinous rice powder contains less gluten protein than wheat flour, so it is difficult to inject into noodle-shaped noodle. Therefore, it is preferable to mix glutinous rice powder. Kneading with hot water (yakone and hut tree extract) is also easy to inject a proper length of noodles from flour by gelatinizing a portion of the starch of rice flour, and to increase the texture. It is preferable to knead after kneading at the time of kneading.

Yacon and holly tree extract used in the present invention has already been demonstrated several efficacy.

According to the data [Yacon Ingredients and Physiological Efficacy] registered in the RDA Crop Information Center, Yacon said, “In Bolivia, people with diabetes and digestive disorders eat a lot, and they are known to be effective in reducing dysfunction and skin. In Brazil, Yacon leaves have a pharmacological action that prevents diabetes, making herbal tea and drinking dried leaf water to diabetic rats. -Source: Ohyama et al., 1990 '', `` Glucose and fructose in yacon are higher in sugar and slower intestinal absorption than sugar. Oligosaccharides have less digestive absorption in the body, and intestinal rot (E. coli) or food poisoning (Clostri dium perfrigens) are not used, whereas lactic acid bacteria (Bifido bacte rium sp.) Are available. Therefore, it enhances bifidus bacteria and reduces harmful bacteria, and it is effective to prevent constipation by activating intestinal action and intestinal movement to make the intestines clean and strong. (Mitsuoka, 1982), `` Prevent serum cavities and prevent atherosclerosis (Step, 1989; Yazawa, 1982), and because they are difficult to use Steptococcus mutans that cause tooth decay, they are more likely to cause tooth decay than sugar. It can be effectively suppressed (淺見, 1989). ”

It is known that the extract of the bark tree is already effective enough to be recognized as a functional ingredient by the KFDA. According to the Korean Journal of Biotechnology and Bioengineering, 2003, pp. 2003-279283, [The Improvement of Liver Function and Effects of Hepatocellular Carcinoma Cell Proliferation by the Bark Tree Extracts] According to the contents of the bark tree extract, it has been found to have a great effect on alcohol degradation and hangover. As a result of measuring the GST activity to remove the toxic substances in the body, the extract of the bark tree showed about twice as much activation as the GST enzyme. In addition, the bark extract was found to significantly inhibit the development of liver cancer cells.

Unlike wheat noodles, instant rice noodles of the present invention have a protein content lower than a carbohydrate content and thus have a high digestibility in the stomach, so that both men and women can enjoy without burden, or simply have hot water as an instant food.

When explaining the embodiment according to the present invention for achieving the above object in detail.

Mixing 20 parts by weight of soy flour and 1-3 parts by weight of refined salt in 100 parts by weight of rice flour mixed with non-glutinous rice and glutinous rice flour in a weight ratio of 4: 1; Kneading the mixture in yacon and barberry extract instead of normal purified water; Putting the dough into a noodle-making machine to form a general noodles; Freeze-drying the noodle molding at −5 to −10 ° C. for 1-2 hours under a vacuum degree of 0.1 to 2.5 mmHg; The freeze-dried noodles are cut into pieces of 15-20 cm and automatically packed with the soup.

Rice flour, the main ingredient of rice noodles, is preferably used by mixing non-glutinous rice and glutinous rice powder in a weight ratio of 4: 1, and the noodle mixture containing soy flour is ground to a grain size of 20-30 mesh to make use of the unique taste of rice. It also helps to make the most of the savory taste of soy flour.

In addition, the liquid used to knead the noodle mixture is crushed and crushed yacon after grinding and then 100 parts by weight of yacon, 200 parts by weight of water and heated at 90 ℃ for 3-4 hours and 100 parts by weight of extracted yacon extract and ; Fruit and water of the barn tree and the barn tree were put in a pressure vessel at a ratio of 5: 5 and heated at 100 ° C. for 2 hours, and then 100 parts by weight of the extract liquid was left to stand for 24 hours so that the extract of the bark tree was heated to 80-100 ° C. After kneading the noodle mixture with the extraction solution and kneading.

In the forming step, the dough is put into a noodle-making dough input section, and is pulled out in the form of a regular noodle noodle. The heater must be maintained at 90-95 ° C. to cook the noodle and cut into 15-20 cm lengths. The noodles were freeze-dried under a vacuum degree of 0.1 to 2.5 mmHg and -5 to -10 ° C. for 1 to 2 hours, and then the rice noodles using yacon and hut extracts that were automatically packed with soup were poured by hot water everywhere. After adding the packaged soup can be stirred immediately after 2-3 minutes, the soup can be produced in a variety of flavors according to the consumer's preference.

Instant rice noodles of the present invention can be prepared through the following steps.

Step 1: Preparation of Noodle Mixture .

8 kg of non-glutinous rice, 2 kg of glutinous rice and 2 kg of white beans are washed cleanly, mixed well and ground to a particle size of 20-30 mesh. Add 0.1-0.3kg of refined salt and mix well.

Second Step: Preparation of Extract .

Yacon is finely chopped and pulverized, 5kg of yacon and 10kg of water are put in a pot and heated at 90 ° C. for 3-4 hours to obtain an extract.

5 kg of barn and bark fruit and 5 kg of water are put in a pressure vessel, heated at 100 ° C. for 2 hours, and then left for 24 hours to obtain an extract.

After the yacon extract and the bark extract are mixed, boil it at 80-100 ℃.

Step 3: Preparation of Noodle Paste .

Pour the second step extract at 80-100 ° C. to the first step noodle mixture to gelatinize the noodle mixture and knead it.

Fourth Step: Noodle Soup Extrusion step .

The dough is put into the dough input portion of the noodle making machine is pulled out in the form of general noodles noodles. The noodle maker keeps the heater of the dough extruder at 90-95 ° C., and then cuts the extruded noodle noodle into a length of 15-20 cm while putting the dough into the dough input part of the noodle maker.

Step 5: Vacuum freezing and packaging.

The shaped noodles are lyophilized for 1-2 hours under a vacuum degree of 0.1-2.5mmHg, -5 to -10 ° C, and then the lyophilized noodles noodles are packaged together with the soup in an automatic packaging machine.

Claims (5)

A first step of preparing a noodle mixture by mixing and grinding 100 parts by weight of rice flour, 20 parts by weight of soy flour, and 1-3 parts by weight of refined salt mixed with non-glutinous rice and glutinous rice flour; A second step of extracting the yacon and the hut extract; A third step of kneading the noodle mixture of the first step by gelatinization with the extract of yacon and the bark of the second step of 80-100 ° C .; A fourth step of molding the dough into a noodle-making machine and forming it into a general noodle form; A fifth step of lyophilizing the noodle molding under a vacuum degree of 0.1 to 2.5 mmHg and -5 to -10 ° C; A sixth step of automatically packing the lyophilized noodles with the soup; Method for producing instant rice noodles, characterized in that it comprises a. The method of claim 1, The grain size of the noodle mixture is a method of producing instant rice noodles, characterized in that 20-30 mesh. The method of claim 1, Yacon extract is a method for producing instant rice noodles, characterized in that the yacon extract extracted after 100 parts by weight of yacon, 200 parts by weight of water and heated for 3-4 hours at 90 ℃. The method of claim 1, The bilberry extract is an extract after heating for 24 hours at 100 ° C. for 2 hours after putting the bilberry and the bilberry fruit and water in a pressure vessel at a ratio of 5: 5. Method of making instant rice noodles. After mixing and grinding 100 parts by weight of rice flour, 20 parts by weight of soy flour, and 1-3 parts by weight of refined salt mixed with non-glutinous rice and glutinous rice flour in a weight ratio of 4: 1 Instant rice noodle which is kneaded with extraction liquid, kneaded in a noodle machine, shaped into noodle form, freeze-dried and automatically packed with soup.