KR101180711B1 - Composition for Rice Noodle containing Apple and Preparation Method Thereof - Google Patents

Abstract

The present invention relates to a rice noodle composition containing apples and a method of manufacturing the same, and more particularly, to mixing rice flour at an appropriate ratio, to making apple puree containing xanthan gum, and degreasing rice bran degreased with rice bran with a physical property improving agent. After mixing the starch and salt and apple puree and rice noodle and kneading, it is composed of the step of making the rice noodles.
Rice noodles made by mixing the rice flour of the present invention by mixing apple puree and a physical property improver can provide sensuality and health functionality.

Description

Composition for Rice Noodle containing Apple and Preparation Method

The present invention relates to a rice noodle composition containing an apple and a method of manufacturing the same, and more particularly, to a rice noodle composition consisting of rice flour, tapioca starch, degreasing rice, apple puree, refined salt, xanthan gum and purified water.

In order to improve the noodle quality of rice noodles, noodle is made by adding pectin contained in apples using apples, a special product of Chungju, and compatibility with pectin is improved by blending using apple puree instead of formulated water. When boiled rice noodles are used xanthan gum to reduce the dissolution. In addition, to improve the characteristics of rice noodles noodles, degreasing rice bran and tapioca starch are added to improve the taste, texture, texture of rice noodles.

Due to the oversupply of rice, it is urgent to develop differentiated rice products. The efficacy of rice is known to have high blood pressure, kidney disease, eczema, diarrhea, bowel cancer prevention, cholesterol control and kidney stones (rice bran), skin care (rice bran) effect.

More than 95% of nutrients such as fat, carbohydrate, and protein are concentrated in rice bran (rice bran) and rice eyes (embryo), but rice has all of these nutrients, so only 5% of nutrients remain. . In addition, the rice bran contains octacosanol, which reduces cholesterol in the body and increases the body's glycogen, which is known as octacosanol. have. Tocotrienol in rice bran has 40 times stronger antioxidant activity than tocopherol and contains a large amount of dietary fiber.

Conventionally, rice has traditional rice cakes, rice porridge, and Sikhye except for rice, but these are not industrialized. Recently, 378 companies, such as rice wine and rice cakes, are processing 240,000 tons a year, but they are neglected to improve the quality of products, such as small product and technology. In the diet, the consumption of rice as well as rice, bamboo, rice cakes and favorite food is increasing, and the consumption form of rice is changing in line with the aging age and the nuclear family trend. In line with this trend, it is necessary to develop more diverse and competitive rice processing products by applying new processing technology.

Rice noodles of the present invention is a nutritional excellence higher digestion absorption rate than wheat flour, higher quality and palatability than flour noodles after cooking is more suitable for the taste and taste of Korean people. In addition, Koreans have a high preference for rice, so it is necessary to develop various noodles and sauces using rice, and modern people prefer well-being foods. Therefore, rice noodles suitable for texture and cooking characteristics are needed. Differentiation in taste and texture from Southeast Asian noodles Is needed.

In the prior art related to the present invention, Korean Patent Laid-Open Publication No. 2003-91370 (method for preparing rice noodles) includes washing rice after washing and immersion; A step of preparing a dough after adding water to the pulverized product so as to have a total water content of 25 to 35% by weight; Preparing a cotton pad by rolling the dough once; Rolling the cotton strip with a film to mature; And It is related to a method for producing a rice noodle, characterized in that the step of cutting the aged cotton strip to a predetermined length to form a cotton. According to the present invention, the continuous process is possible and the process can be simplified as compared to the conventional process, so that the manufacturing time and manufacturing cost can be lowered to produce more efficient and inexpensive rice noodles, as well as to prepare rice noodles suitable for Korean taste.

Korean Patent Laid-Open Publication No. 2008-6388 (Method for preparing rice noodles) A mixing step of mixing rice flour, flour and potassium carbonate in a weight ratio of 5: 4: 1; A kneading step of kneading the mixture through the mixing step by putting milk of 40 to 60% of the total weight of the mixture to knead; Supplying the dough to a noodle-making machine and extruding the noodle stand forming a noodle stand; A first drying step of drying the noodle stand at 45 to 50 ° C. for 40 to 50 minutes; A second drying step of drying the cotton bar after the first drying step at 25 to 30 ° C. for 3 to 5 hours; And a third drying step of drying the cotton bar subjected to the second drying step at room temperature for 2 hours to 4 hours. Due to this, the protein content of milk is added to the rice flour, so that the viscoelasticity of the rice noodles noodles can be increased, and the rice noodles with increased viscoelasticity become more chewy than conventional rice noodles or ordinary noodles, and the taste of the noodles is improved, Acidic rice flour is neutralized by rancidity, so old rice can be consumed without reluctance.

Korean Patent Laid-Open Publication No. 2009-105104 (Instant Rice Noodles with Functional Materials and Manufacturing Method thereof) is a semi-humid air flow grinding white rice rice powder having a starch damage range of 15% or less, more preferably 8-15%. Starch damage range from 12% or less, more preferably wet airflow milled rice flour with starch damage range from 5 to 12%, starch damage range from 15% or less, more preferably from 10 to 15 starch damage range. At least one rice powder selected from the group of semi-wet airflow crushed crushed rice flour, which is %%, and the starch and functional material are included in the rice flour main material, so that the functionality and functionality are excellent, the elasticity of cotton is good, and hot water is supplied. It relates to a rice noodle and a manufacturing method thereof that can maintain excellent quality when restored to. The functional material in the above is mulberry leaf, green tea, DHA calcium, sweet pumpkin, black rice, chlorella powder, machi powder, buttercup powder, mugwort powder, garland chrysanthemum powder, onion powder, garlic powder, sunday powder, turmeric powder, cornus powder, golden powder, chicory At least one selected from the group consisting of powder and selenium powder.

Korean Patent Publication No. 2009-105338 (rice noodle manufacturing method) is to provide a rice noodle with improved chewy and flavor by making the most of the advantages of rice while improving the adhesiveness which has been raised as a problem in the existing rice noodle. A washing step of washing the rice by soaking for 6 to 10 hours; A grinding step of grinding the washed rice; A kneading step of stirring by mixing 5 to 25% by weight of water with 75 to 95% by weight of crushed 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 comprises a; freezing step for freezing and storing the noodle rack made of the molding.

However, the above-mentioned conventional techniques are different in form or method from the rice noodles of the present invention.

Rice noodle, tapioca starch, skim rice bran, apple puree, refined salt, xanthan gum and purified water noodles. Rice bran contains a large amount of dietary fiber, which is known to be good for chronic constipation, elimination of stool, and prevention of adult diseases. Vitamin A, vitamin B1, vitamin B6, iron, phosphorus, minerals and other nutrients. In particular, the rice bran contains octacosanol, which increases glycogen, which reduces cholesterol in the body and restores body fatigue. In addition, tocotrienol in rice bran is known to be 40 times stronger in antioxidant activity than tocopherol.

Apples are alkaline foods that contain a lot of fiber and functional ingredients, pectin, which cleanses the intestines, stimulates the secretion of gastric juice, helps digestion, and increases iron absorption. Its main component is carbohydrates, relatively low in protein and fat, and rich in vitamin C, minerals such as potassium, sodium, and calcium. Vitamin C is good for skin care and potassium acts to release salts in the body to help prevent and treat high blood pressure. give. If you leave the apple flesh in the air, you can immerse it in 0.1wt% salt water to prevent browning.

In order to improve the noodle making properties of rice noodles, the noodle is made chewy by the addition of pectin, which is contained in apples, and the compatibility with pectin is improved by using apple puree instead of water. When boiled rice noodles are used xanthan gum to reduce the dissolution. In addition, to improve the characteristics of rice noodles noodles, degreasing rice bran and tapioca starch are added to improve the taste, texture, texture of rice noodles.

The problem of rice noodles is that the elution of starch increases when it is boiled, so that the color of the soup becomes turbid. Preventing starch elution and improving organization are an urgent task.

In order to prevent starch elution, the mixing ratio of rice flour and non-glutinous rice is mixed at a ratio of 4: 6 to 5: 5, and apple puree and xanthan gum are added instead of the blended water to promote starch-pectin binding and texture. In order to improve the taste of the texture by adding rice bran and starch and salt.

The present invention improves physical properties by adding apple, a special product of Chungju region, to rice noodles, and promotes rice consumption by developing processed food using local specialties by adding rice bran and starch, which are surplus agricultural products, to improve palatability.

1 is a manufacturing process diagram showing an example of manufacturing a rice noodle containing the apple of the present invention.

The present invention represents a rice noodle composition containing an apple.

The present invention represents a rice noodle composition containing an apple, characterized in that it comprises rice flour, apple puree, xanthan gum, skim bran, starch, salt, and blended water.

The rice flour may be mixed rice flour mixed with Chungju rice and general rice flour in a weight ratio of 1: 9-9: 1.

In the above rice flour, mixed rice flour mixed with Chungju rice and general rice flour in a weight ratio of 1: 5 to 5: 1 can be used.

The rice flour in the above can be used Chungju rice obtained by cultivation in Chungju, such Chungju rice is white rice, black rice (black flavor rice), green rice (rusted rice), red rice (red jinju rice), golden rice (all Or more) can be used.

General rice flour in the above it can be used that the moisture content of 13-15%.

In the above general rice flour can be used that the powder whiteness is 89 to 100%.

In the above-mentioned general rice flour is 13-15% moisture content, it can be used that the powder whiteness is 89-100%.

In the above, the general rice flour is 13.4% moisture content, it can be used that the powder whiteness is 91.0%.

In the above, normal rice flour contains calories (kcal / 100g) 300-400, carbohydrates (g / 100g,%) 80-90, fat (g / 100g,%) 0.5-1, protein (g / 100g,%) 3-6 , Sodium (mg / 100g, mg%) 3-6, sugar (g / 100g) 0.0, trans fat (g / 100g) 0.0, saturated fatty acid (g / 100g) 0.01-0.03, cholesterol (mg / 100g) 0.0 Can be used.

In the above, normal rice flour contains calories (kcal / 100g) 355.80, carbohydrates (g / 100g,%) 80.70, fat (g / 100g,%) 1, protein (g / 100g,%) 6, sodium (mg / 100g, mg %) 4.61, saccharide (g / 100g) 0.0, trans fat (g / 100g) 0.0, saturated fatty acid (g / 100g) 0.28, cholesterol (mg / 100g) 0.0 can be used.

The apple puree in the above can be used to crush the apple peeled and remove the core and then crushed apple puree.

In the above apple puree can be used to prevent browning by mixing in the formulated water added salt.

The rice noodle composition containing apple is 45-50 wt% of rice flour, 9.0-9.5 wt% of apple puree, 0.1-1 wt% of xanthan gum, 3-4 wt% of starch, 3-4 wt% of degreasing rice, 1.5-2.5 wt% of refined salt and The balance may include water.

Rice noodle composition containing the apple of the present invention further comprises a 0.5 to 1wt% functional material to improve the functionality of the rice noodles composition, and includes a rice noodle composition containing apple reduced the content of purified water by increasing the content of the functional material do.

The functional material may be fenugreek seed powder (Fenugreek seed powder).

The functional material in the above can be used to wash fenugreek seeds, remove the water and then crushed by a grinder.

The functional material in the above can be used to wash the fenugreek seed, remove the water and then pulverized by a pulverizer to a particle size of the rice flour particle size ± 20%.

As an example of a rice noodle composition containing an apple further containing a functional substance as described above, rice flour 45 to 50 wt%, apple puree 9.0 to 9.5 wt%, xanthan gum 0.1 to 1 wt%, starch 3 to 4 wt%, degreasing rice bran 3 to Rice noodle composition containing the apple containing 4 wt%, refined salt 1.5-2.5 wt%, fenugreek seed powder 0.5-1 wt%, and remainder of the compounded water is shown.

This invention shows the manufacturing method of the rice noodle composition containing an apple.

The present invention is a mixture of 45-50wt% rice flour, 9.0-9.5wt% apple puree, 0.1-1wt% xanthan gum, 3-4wt% starch, 3-4wt% degreasing rice, 1.5-2.5wt% refined salt and the balance After kneading, an injection method for producing an apple-containing rice noodle composition is characterized by producing rice noodles by injection.

The rice flour may be mixed rice flour mixed with Chungju rice and general rice flour in a weight ratio of 1: 9-9: 1.

In the above rice flour, mixed rice flour mixed with Chungju rice and general rice flour in a weight ratio of 1: 5 to 5: 1 can be used.

The rice flour in the above can be used Chungju rice obtained by cultivation in Chungju, such Chungju rice is white rice, black rice (black flavor rice), green rice (rusted rice), red rice (red jinju rice), golden rice (all Or more) can be used.

General rice flour in the above it can be used that the moisture content of 13-15%.

In the above general rice flour can be used that the powder whiteness is 89 to 100%.

In the above-mentioned general rice flour is 13-15% moisture content, it can be used that the powder whiteness is 89-100%.

In the above, the general rice flour is 13.4% moisture content, it can be used that the powder whiteness is 91.0%.

In the above, normal rice flour contains calories (kcal / 100g) 300-400, carbohydrates (g / 100g,%) 80-90, fat (g / 100g,%) 0.5-1, protein (g / 100g,%) 3-6 , Sodium (mg / 100g, mg%) 3-6, sugar (g / 100g) 0.0, trans fat (g / 100g) 0.0, saturated fatty acid (g / 100g) 0.01-0.03, cholesterol (mg / 100g) 0.0 Can be used.

In the above, normal rice flour contains calories (kcal / 100g) 355.80, carbohydrates (g / 100g,%) 80.70, fat (g / 100g,%) 1, protein (g / 100g,%) 6, sodium (mg / 100g, mg %) 4.61, saccharide (g / 100g) 0.0, trans fat (g / 100g) 0.0, saturated fatty acid (g / 100g) 0.28, cholesterol (mg / 100g) 0.0 can be used.

When preparing the rice noodle composition, apple puree can be used by crushing apple puree after dividing the apple and removing the core.

When preparing the rice noodle composition, the apple puree can be used to prevent the browning by mixing the mixed water with salt added to the salt obtained by slicing the apple peeling and removing the core and grinding.

Hereinafter, the present invention will be described in more detail.

The present invention comprises the steps of obtaining rice flour by mixing Chungju rice and general rice flour (soybean food product); Making apple puree; The rice flour, apple puree, and the degreasing rice bran degreased with rice bran, starch, salt, xanthan gum, and purified water are mixed and kneaded, followed by injection to make rice noodles.

1) Rice noodles

Rice flour made by crushing rice used for rice is more than 80% of rice content is unsuitable for rice noodles, so it is necessary to develop and develop rice powder suitable for noodles. Only then can the wheat flour be replaced with a standardized rice flour product that can be industrially mass-produced. Therefore, mixed rice flour mixed with Chungju rice and general rice flour (soybean food product) in a weight ratio of 1: 9 to 9: 1 can be used. Mix in a ratio of 5: 5.

2) Apple Puree

Clean the Chungju apples, peel and split, and remove the seam. The apple puree obtained by fine grinding with a grinder is mixed with 9.0 to 9.5 wt% and xanthan gum 0.1 to 1 wt% with respect to the total weight of the rice noodles in mixed water with salt to prevent browning.

Refined salt (salt) is dissolved in the blended water as 1.0 to 2.0% based on the total weight of the rice noodles.

3) Physical property modifier

After removing the fat in the rice bran and drying, it is finely ground to a size of 200㎛ ~ 1mm in order to facilitate mixing with rice flour and starch is added to 3.0 ~ 3.5wt% relative to the total weight. Rice bran is a pulverized mixture of rinds, seedlings, and foliar layers produced from the process of rice rice and rice bran being polished from brown rice to white rice. Rice bran is a by-product of white rice, but it is very nutritious and contains various nutrients such as vitamin A, vitamin B1, vitamin B6, iron, phosphorus and minerals. The constituents of rice bran consist of 13.5% moisture, 18.4% fat, 38.3% sugar, 7.8% fibrin, and 8.9% ash.

Starch may be added in an amount of 3.0 to 3.5 wt% based on the total weight of the rice noodles.

The starch may be any one or more selected from tapioca starch, corn starch, potato starch, sweet potato starch, rice starch.

On the other hand, xanthan gum and salt described in the apple puree of the above (2) can also be used as a physical property improving agent.

In the preparation of the rice noodle composition containing the apple of the present invention further comprises 0.5 to 1wt% of the functional material for improving the functionality of the rice noodle composition, of the rice noodle composition containing the apple reduced the content of purified water by increasing the content of the functional material It includes a manufacturing method.

The functional material may be fenugreek seed powder (Fenugreek seed powder).

The functional material in the above can be used to wash fenugreek seeds, remove the water and then crushed by a grinder.

The functional material in the above can be used to wash the fenugreek seed, remove the water and then pulverized by a pulverizer to a particle size of the rice flour particle size ± 20%.

As an example of the method for producing a rice noodle composition containing an apple further comprising a functional substance as described above, rice flour 45-50wt%, apple puree 9.0-9.5wt%, xanthan gum 0.1-1wt%, starch 3-4wt%, degreasing rice bran 3-4 wt%, refined salt 1.5-2.5 wt%, fenugreek seed powder 0.5-1 wt%, and the remainder of the blended water are kneaded, and then a method of producing a rice noodle composition containing apples obtained by injection is obtained.

The noodle composition containing the apple of the present invention and the method for producing the same were carried out under various conditions. In order to achieve the object of the present invention, to provide an noodle composition containing the apple and the method for producing the same under the above-mentioned conditions desirable.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Examples 1-5>

The rice flour mixed with Chungju rice and general rice flour in the mixing ratio as shown in Table 1 below was kneaded by mixing the mixing ratio of each apple puree, tapioca starch, refined salt, skim bran, xanthan gum and blended water as shown in Table 1 below. Injection was made rice noodles.

The apple puree was used to wash the apple, remove the peel and apple seeds, and then put in a grinder to use the apple puree obtained by grinding.

In the above, general rice flour was 13.4% water content, and rice flour (soybean food product) having a powder whiteness of 91.0% was used.

<Comparative Example 1 to Comparative Example 2>

After mixing the ingredients described in Table 1 of Haga and kneading it was made rice noodles.

Rice noodles compounding ratio (unit: wt%) of Examples 1 to 5 division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 rice
Chungju Rice 19 20 21 22 23 48 - Plain Rice Flour 28 27 26 25 24 - 48 Tapioca Starch 2.9 3.1 3.3 3.5 3.7 3.3 3.3 Purified salt 1.6 1.8 1.9 2.0 2.2 1.9 1.9 Skim 2.9 3.1 3.3 3.5 3.7 3.3 3.3 Apple Puree 9.0 9.3 9.5 9.7 9.9 - - Xanthan gum 0.1 0.2 0.3 0.4 1.0 0.1 0.3 Formulation water 36.6 35.7 35 34.3 33.5 42.5 47.5 system 100 100 100 100 100 100 100

The injected rice noodles (sookmyeon), unlike wheat noodles (doodles), have a short shelf life, so they are cut to 40 ± 0.5cm and dried to 35% moisture content while being kept dry.

<Test Example> Sensory Test

For the rice noodles prepared in Examples 1-4, Control and Comparative Examples 1-2, well-trained sensory inspectors (6 persons of 2 males, 30 males, 40 females, and 50 females each) had 2 minutes of boiling rice noodles in boiling water. To boil for about 2 minutes and 30 seconds while boiled by adding water, and immediately washed in cold water to give a chewy. The dried noodles were rolled up regularly and placed on a pedestal to allow water to fall naturally.

Put the rice noodles in the soup stock for 1 serving and perform sensory test on the feeling of not sticking in the mouth (oral lining), chewyness (organization), and overall taste (symbolity). Very good (S), good (E), normal (G) is indicated.

The control group purchased rice noodles in the market and compared the sensuality with the rice noodles made in Example 1-4.

Sensory test result of rice noodles division Example 1 Example 2 Example 3 Example 4 Control Comparative Example 1 Comparative Example 2 Oral cavity S S SS S S G E Texture S S SS S S G E Likelihood S S SS S S E E

From the above results, it can be seen that the rice noodles of Examples 1 to 4, which were mixed with Chungju rice and general rice flour, and including apple puree, were much more sensual than Comparative Example 1 and Comparative Example 2, even if compared with commercial rice noodles. It can be seen that the rice noodles of the present invention is excellent in taste.

<Example 6 to Example 10>

Dough mixed with Chungju rice and general rice flour in the mixing ratio as shown in Table 3 below, and the mixing ratio of each apple puree, tapioca starch, refined salt, skim bran, xanthan gum, fenugreek powder and mixed water as shown in Table 3 below After injection, it made rice noodles.

In the above, general rice flour was 13.4% water content, and rice flour (soybean food product) having a powder whiteness of 91.0% was used.

The apple puree was used to wash the apple, remove the peel and apple seeds, and then put in a grinder to use the apple puree obtained by grinding.

The fenugreek seed powder was used to wash the fenugreek seeds, remove water, and then pulverize with a pulverizer to have the same particle size as that of rice flour.

Rice noodle compounding ratio (unit: wt%) of Examples 6 to 10 division Example 1 Example 2 Example 3 Example 4 Example 5 Rice flour
Chungju Rice 19 20 21 22 23 Plain Rice Flour 28 27 26 25 24 Tapioca Starch 2.9 3.1 3.3 3.5 3.7 Purified salt 1.6 1.8 1.9 2.0 2.2 Skim 2.9 3.1 3.3 3.5 3.7 Apple Puree 9.0 9.3 9.5 9.7 9.9 Xanthan gum 0.1 0.2 0.3 0.4 1.0 Fenugreek Seed Powder 0.5 0.5 0.8 0.8 1.0 Formulation water 36.1 35.2 34.2 33.5 32.5 system 100 100 100 100 100

Unlike rice noodles (dry noodles), the extruded rice noodles (deep noodles) have a short shelf life, so they are cut to 40 ± 0.5cm and dried to 35% moisture while being stored so that they do not dry easily.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.

Rice noodles made by mixing the Chungju rice of the present invention and ordinary rice flour mixed with apple puree and a physical property improving agent has an industrial applicability since it has sensory and health functionalities.

Claims (6)

Apples composed of 45-50 wt% of rice flour, 9.0-9.5 wt% of apple puree, 0.1-1 wt% of xanthan gum, 3-4 wt% of starch, 3-4 wt% of degreasing rice, 1.5-2.5 wt% of refined salt, and the balance Rice noodle composition The rice noodle composition containing apple according to claim 1, wherein the rice flour is rice flour mixed with Chungju rice and general rice flour in a weight ratio of 1: 9 to 9: 1. The apple noodle composition containing apple according to claim 1, wherein the apple puree is a pulverized apple puree after peeling and dividing the apple, and removing the core. delete The apple noodle composition containing apple citrus according to claim 1, wherein the apple puree is mixed with the salt-containing formulated water to prevent browning. 45 ~ 50wt% of rice powder mixed with Chungju rice and ordinary rice flour, apple puree 9.0 ~ 9.5wt%, xanthan gum 0.1 ~ 1wt%, starch 3 ~ 4wt%, degreasing rice 3 Method of producing a rice noodle composition containing an apple, characterized in that kneading by mixing ~ 4wt%, 1.5-2.5wt% of refined salt and the balance of the balance water, and then injection

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