KR101361150B1 - Composition for Manufacturing Gluten-Free Rice Noodle and Manufacturing Method Thereof - Google Patents

Abstract

The present invention provides a composition for preparing gluten free rice noodles, rice noodles and a method for producing the same. In the present invention, when manufacturing raw rice noodles made by pushing the rice flour dough without adding gluten or flour, silkworm powder is added for structure formation, enzymes (transglutaminase) and test substances are used, and instead of water for dough. Rice noodles made with mulberry leaf powder for mulberry leaf extract, dietary fiber, and mulberry leaf functional substances do not contain wheat, so they do not cause wheat allergy and are very advantageous as gluten-free food for Western celiac disease patients or atopy patients. It can be very usefully used in the wellness health food industry and agricultural processed food industry.

Description

Composition for Manufacturing Gluten-Free Rice Noodle and Manufacturing Method Thereof}

The present invention relates to a composition for producing gluten-free rice noodles, and a method for producing the same.

Conventional wheat noodles were flour mixed noodles using only 100% of flour or adding some other grain material to flour. As such, the reason why flour is used in noodle manufacturing is because prolamin or gluterin component of wheat protein provides gluten (gluten) during noodle production, thereby giving extensibility and elasticity.

Vietnam's rice noodle is difficult to make with ordinary rice produced in Korea and is an arc surface made of rice with high amylose content of long grain species produced in Southeast Asia. Extruded surface developed by some domestic industries can be manufactured only by using an extruder. . Consumers in South Korea and East Asia prefer to use cotton noodles made from plucked noodles. Rice flour is not known to be made without the addition of gluten or flour. Some companies are making some noodles by adding gluten, and they are making noodles by adding 30% rice flour to flour.

Although rice contains about 7% of protein, most of the non-glutenin glutenin (glutenin) in wheat does not swell because it does not cause swelling, such as noodles using flour, Rice noodles were prepared by mixing wheat flour with rice flour. However, such rice noodles could not only be called rice noodles but also flour mixed rice noodles.

On the other hand, a method for producing rice noodles using starch, wheat flour or active gluten in rice flour is disclosed in Korean Patent Registration Nos. 0944715, 0080718 and 0952345, respectively. However, such a rice noodle increases the viscoelasticity of the dough to make the rice noodle stretch and elasticity and provide a noodle noodle. Finally, excessive gluten is added to the rice noodle so that the flavor of the raw noodles is not produced and the gluten protein Health problems such as genetic allergy due to excessive intake and celiac desease caused by gluten protein are often disadvantageous.

Lyophilized silkworm powder has a hypoglycemic effect similar to that of diabetes treatment, and DNJ (1-deoxynojirimycin) contained in mulberry leaves is effective for diabetes, as well as preventing circulatory diseases such as hypertension and atherosclerosis, and anti-flavonoids. It has been reported to have microbial effects, Alzheimer's prevention and osteoporosis, and atopy suppression effects.

Therefore, rice noodles containing wheat noodles or starch, wheat flour or active gluten have been in need of improvement as a health well-being food in addition to human health problems. As an alternative, the food manufacturing industry using rice is very timely. In addition, the current production of South Korea compared to the consumption of rice has become a more serious rural society problem, and the need for a new and safe rice noodles from diseases or diseases caused by food gluten active gluten and gluten.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors earnestly tried to develop a composition for preparing rice noodles. As a result, gluten-containing noodles in functional terms were prepared by mixing silkworm powders in an optimal ratio with active gluten and gluten in a mixed dough containing rice flour, alginate, transglutaminase, salt, sugars and water. The present invention has been completed by clarifying that not only has excellent taste and aroma but also rice raw noodles having excellent appearance (color).

Accordingly, an object of the present invention is to provide a composition for preparing gluten-free rice noodles.

Another object of the present invention is to provide a gluten-free rice noodles.

Still another object of the present invention is to provide a method for preparing gluten-free rice noodles.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to an aspect of the present invention, rice powder 30-70 parts by weight, silkworm powder 0.1-10 parts by weight, alginate 0.01-1 parts by weight, transglutaminase 0.001-0.5 parts by weight, salt 0.1-5 parts by weight, sugars It provides a composition for preparing gluten-free rice noodles, comprising 0.1-5 parts by weight and 30-80 parts by weight of water.

The present inventors earnestly tried to develop a composition for preparing rice noodles. As a result, gluten-containing noodles in functional terms were prepared by mixing silkworm powders in an optimal ratio with active gluten and gluten in a mixed dough containing rice flour, alginate, transglutaminase, salt, sugars and water. It was found that not only can have a good taste and aroma, but also can prepare rice noodles having a good appearance (color).

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Noodles made from wheat flour do not have any problem because the flour itself contains gluten. However, when rice flour is used as a raw material, there is no gluten, so the raw material and the mixing ratio of the flour noodles composition have to be changed. It should be different from the manufacturing process of noodles.

The present inventors have scientifically approached and confirmed the recipe when manufacturing raw rice noodles made from rice flour by studying the characteristics of rice flour, and then experimented with food engineering to examine the manufacturing process of rice raw noodles products and confirmed the results. .

The inventors of the present invention have specifically confirmed the following points in comparison with flour products in selecting the appropriate materials, in order to determine the blending ratio, that is, the recipe and the process sequence according to the material composition, in order to complete the raw rice noodle with rice flour.

First, since the starch content composed of amylose and amylopectin is about 80% in the manufacture of rice noodle products made from rice flour, the amount of added liquid material such as water (H ₂ O) must be increased in order to be fully gelatinized.

Second, since rice powder has a slow rate of absorption of water, it should take a long rest time for its uniform absorption.

Third, rice powder is gluten-free in nature, so it is necessary to make a structural strength such as gluten of strong powder by cross-linking between enzymes of rice protein and silkworm powder.

The expression "composition for producing rice noodles" used while expressing the present invention includes a dough, solid or powder formulation in which the components are composed in a constant ratio.

As used herein, the term “gluten” refers to a mixture of natural protein contained in wheat or barley, and is caused by kneading water with flour as a sticky substance that swells the dough. In addition, the term “active gluten” refers to a protein formed by combining gliadin and glutenine in wheat protein, and the viscous and elasticity of the active gluten means that the dough can be stretched and the noodles are elastic Has the ability to have elasticity to the product.

The term "gluten free" used while expressing the composition for preparing the raw noodles for rice of the present invention means that it contains no gluten (0% by weight), and is used interchangeably with the term "free" or "free". .

The present invention is a composition used to prepare a raw rice noodles containing no gluten at all, the human body has an effect that does not cause diseases or diseases such as indigestion, allergy and celiac disease due to gluten intake in the human body.

The present invention is characterized by using rice flour that does not contain gluten.

That is, the rice powder used in the present invention is not a general rice powder (high temperature dried) used in conventional rice products, but milled rice powder or milled immersed rice powder after immersed and dried rice, and milled rice powder at low temperature as heat. It is a rice flour that can easily absorb the optimum moisture necessary for gelatinization and dough formation by protecting starch particles from damage.

According to a preferred embodiment of the present invention, the rice flour used in the present invention is milled rice flour after 2-15 hours immersed in low temperature dried rice at 5-40 ℃ or milled rice flour after 2-15 hours soaked It is rice powder dried at low temperature at ℃, more preferably rice flour milled from rice dried at 5-40 ℃ after immersion for 2-15 hours.

Preferably, when immersing the rice before milling with the rice flour used in the present invention, the immersion time is 3-12 hours, more preferably 4-12 hours, even more preferably 6-10 hours, most Preferably it is 7-9 hours.

Preferably, the low temperature drying of the rice and rice flour used in the present invention is 10-39 ℃, more preferably 20-38 ℃, even more preferably 25-37 ℃, most preferably 29 -36 ° C.

According to a preferred embodiment of the present invention, the water content of the rice flour used in the present invention is 5-20%, more preferably 7-18%, even more preferably 9-16%, most preferably 11 -14%. For example, the rice flour moisture content can be measured using a moisture meter (Precisa 310M, Switzerland).

The inventors of the present invention suggest that the smaller the particle size is, the better the particle size of the rice flour is when preparing the raw noodles with rice flour. Particle size was selected. In consideration of the above characteristics, the grain size of the rice flour was confirmed that the rice flour passed through 80-200 mesh sieve by milling after immersion process and drying of the rice is preferable in the flavor, texture and volume of the raw noodles.

According to a preferred embodiment of the present invention, the rice flour used in the present invention is a rice flour having a size of particles passed through a 90-180 mesh body, more preferably a rice flour having a size of particles passed through a 100-150 mesh body. Most preferably, it is rice flour having the size of the particles passing through the 110-130 mesh body.

The rice flour used in the present invention can be used irrespective of the type or degree of rice such as non-glutinous rice, brown rice, gourd, crumb, colored rice, germinated rice.

According to a preferred embodiment of the present invention, the rice flour used by the present invention is at least one rice flour selected from the group consisting of non-glutinous rice, brown rice, germinated brown rice and black rice, more preferably even more preferably non-glutinous rice or brown rice, most preferably Is non-glutinous rice.

The composition of the present invention comprises an optimal ratio of rice flour content, even if gluten is not added can be mixed uniformly with other additives.

According to a preferred embodiment of the present invention, the content ratio of the rice flour contained in the composition for preparing rice noodles of the present invention is 40-60 parts by weight, more preferably 45-55 parts by weight, most preferably 48-52 parts by weight to be.

The present invention exhibits the effect of adding silkworm powder instead of gluten, thereby being free from diseases (eg, gluten allergy) or diseases caused by gluten intake.

According to a preferred embodiment of the present invention, the content ratio of the silkworm powder contained in the composition for preparing rice noodles of the present invention is 0.5-5 parts by weight, more preferably 0.8-3 parts by weight, most preferably 1-2 parts by weight. It is wealth.

The alginate added to the present invention is used for the texture of bread such as the hardness, cohesiveness, springiness, adhesion, chewiness and resilience of rice noodles and (Ii) Ingredients added to improve the functionalities such as surface color, surface smoothness, air cell uniformity, volume, odor, hardness, adhesion, elasticity, chewability and softness.

According to a preferred embodiment of the present invention, the alginic acid salt contained in the composition of the present invention is at least one alginate selected from the group consisting of sodium alginate, ammonium alginate, potassium alginate, calcium alginate and propylene glycol alginate, more preferably alginic acid At least one alginate selected from the group consisting of sodium, ammonium alginate, potassium alginate and propylene glycol alginate, even more preferably at least one alginate selected from the group consisting of sodium alginate and propylene glycol alginate, most preferably propylene alginate Glycol.

In addition, according to a preferred embodiment of the present invention, the content ratio of the alginate added to the composition of the present invention is 0.05-0.6 parts by weight, more preferably 0.1-0.4 parts by weight, most preferably 0.2-0.3 parts by weight to be.

In the present invention, in the preparation of rice noodles, a transglutaminase is included to improve crosslinking between rice proteins or silkworm protein and rice proteins.

According to a preferred embodiment of the present invention, the content ratio of the transglutaminase added to the composition of the present invention is 0.01-0.2 parts by weight, more preferably 0.03-0.15 parts by weight, most preferably 0.05-0.1 Parts by weight.

The term "sun salt" used in the specification of the present invention means a salt whose main component is sodium chloride obtained by evaporating seawater in salt fields, and the term "recontamination salt" dissolves natural salt or rock salt in purified water or seawater, and then filters impurities. Again, it means salt made of crystals, and the term "refined salt" means salt after electrodialysis by concentrating seawater with an ion-exchange membrane or dried or after melting raw salt. The term "burning / molten salt" means rock salt or It means salt (for example, bamboo salt or baked salt) prepared by repeating high temperature heating and grinding process of sun salt etc. over 800 ℃, and the term “processed salt” refers to nutrition or taste for sun salt, re- salt salt, refined salt or burned / molten salt. For each added salt means adding another food or food additive.

The term "salt" in the context of the present invention refers to a salty substance or ingredient that can be used as an additive in food production.

The salt that can be used in the composition for preparing rice noodles in the present invention can be used without limitation as long as the salt that can be used as a food additive in the food industry as well as the salt used to prepare conventional rice noodles.

According to a preferred embodiment of the present invention, the salt used by the present invention is at least one salt selected from the group consisting of sun salt, re- salt salt, refined salt, burned-molten salt and processed salt, more preferably from the group consisting of sun salt, re- salt salt and refined salt At least one salt selected, most preferably sun salt.

In addition, the composition of the present invention includes a minimum salt, thereby reducing the cost of production as well as exhibits the effect of preventing diseases and diseases due to excessive salt intake.

According to a preferred embodiment of the present invention, the content ratio of the salt contained in the composition for preparing rice noodles of the present invention is 0.2-4 parts by weight, more preferably 0.5-3 parts by weight, most preferably 1-2 parts by weight It is wealth.

The sugars used in the present invention can be used without limitation as long as the substance or ingredient exhibits a sweet taste that can be used in food production.

According to a preferred embodiment of the present invention, the saccharide used by the present invention is at least one sugar selected from the group consisting of trehalose, sorbitol, maltitol, lactitol, isomalt and xylitol, more preferably trehalose, At least one sugar selected from the group consisting of sorbitol and xylitol, even more preferably at least one sugar selected from the group consisting of trehalose and xylitol, most preferably trehalose.

In particular, when adding trehalose in the sugar to the composition of the present invention, not only can effectively reduce the heat of the rice noodles, but also improve the structure and quality of the rice noodles.

According to a preferred embodiment of the present invention, the content ratio of the saccharides contained in the composition for preparing rice noodles according to the present invention is 0.1-5 parts by weight, more preferably 0.5-3 parts by weight, most preferably 1-2 parts by weight. to be.

The present invention includes water in an optimal content ratio to uniformly mix the rice flour during kneading.

According to a preferred embodiment of the present invention, the content ratio of water contained in the composition for preparing rice noodles of the present invention is 35-70 parts by weight, more preferably 37-60 parts by weight, even more preferably 40-55 parts by weight Parts, most preferably 41 to 45 parts by weight.

The composition of the present invention may include silkworm powder and mulberry leaf extract.

According to a preferred embodiment of the present invention, the present invention comprises 30-80 parts by weight of water containing mulberry leaf extract or 30-80 parts by weight of mulberry leaf extract, more preferably water containing mulberry leaf extract in place of water 30-80 And further preferably 35 to 60 parts by weight of water containing mulberry leaf extract, even more preferably 37 to 50 parts by weight of water containing mulberry leaf extract, most preferably It additionally contains 40-45 parts by weight of water containing the mulberry leaf extract.

In addition, when the water containing the mulberry leaf extract is added to the composition of the present invention, the content of the mulberry leaf extract contained in the water is preferably 20 to 70 parts by weight based on 100 parts by weight of water. More preferably, the content ratio of the mulberry leaf extract contained in water is 30-60 parts by weight based on 100 parts by weight of water, even more preferably 45-55 parts by weight, and most preferably 48-52 parts by weight.

The composition of the present invention comprises silkworm powder and mulberry leaf powder.

According to a preferred embodiment of the present invention, the content ratio of the mulberry leaf powder additionally included in the composition of the present invention is 0.1-5 parts by weight, more preferably 0.2-4 parts by weight, even more preferably 0.5-3 parts by weight Part, most preferably 1-2 parts by weight of mulberry leaf powder.

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According to a preferred embodiment of the present invention, the present invention additionally comprises 30-80 parts by weight of water or mulberry leaf extract containing 30-80 parts by weight of mulberry leaf extract in place of water in the composition for preparing rice noodles containing silkworm powder and mulberry leaf powder More preferably, it further comprises 30-80 parts by weight of water containing the mulberry leaf extract, even more preferably further comprises 35-60 parts by weight of water containing the mulberry leaf extract, even more preferably contains the mulberry leaf extract To include 37-50 parts by weight of water, and most preferably further comprises 40-45 parts by weight of water containing the mulberry leaf extract.

In addition, when the water containing mulberry leaf extract is added to the composition for preparing rice noodles containing the silkworm powder and the mulberry leaf powder of the present invention, the content of the mulberry leaf extract contained in the water is preferably 20 to 70 parts by weight based on 100 parts by weight of water. Do. More preferably, the content ratio of the mulberry leaf extract contained in water is 30-60 parts by weight based on 100 parts by weight of water, even more preferably 45-55 parts by weight, and most preferably 48-52 parts by weight.

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The composition of the present invention can be used in noodles for various purposes.

According to a preferred embodiment of the present invention, the present invention is a composition for preparing rice noodles, rice udon, rice noodles or rice ramen, more preferably a composition for preparing rice noodles or rice noodles, most preferably a composition for preparing rice noodles.

According to another aspect of the invention, the invention is 30-70 parts by weight of rice flour, 0.1-10 parts by weight of silkworm powder, 0.01-1 parts by weight of alginate, 0.001-0.5 parts by weight of transglutaminase, 0.1-5 parts by weight of salt To provide a gluten free rice noodles containing 0.1-5 parts by weight of sugar and 30-80 parts by weight of water.

Since the present invention is a rice noodles containing the composition for preparing gluten-free rice noodles, the common content between the two is omitted in order to avoid excessive complexity of the present specification.

According to another aspect of the present invention, the present invention provides a method of preparing gluten-free rice noodles, comprising the following steps:

(a) 30-70 parts by weight of rice flour, 0.1-10 parts by weight of silkworm powder, 0.01-1 parts by weight of alginate, 0.001-0.5 parts by weight of transglutaminase, 0.1-5 parts by weight of salt, 0.1-5 parts by weight of sugar And after preparing a dough mixed with 30 to 80 parts by weight of water, the step of 10-120 minutes to rest at 20-60 ℃;

(b) preparing a cotton pad of rice noodles from the dough rested by step (a).

In step (a) of the present invention, rice powder and silkworm powder are mixed uniformly first, followed by mixing alginate, transglutaminase, salt, and sugars.

Then, hot water (preferably, 30-40 ° C.) is added to the mixture containing rice flour, silkworm powder, alginate, transglutaminase, salt and sugar to prepare a dough.

In the present invention, the dough prepared by the step (a) is uniformly absorbed into the mixture containing the other ingredients, and the dough prepared to improve the action of silkworm powder and transglutaminase constant temperature and time And a step of rest.

According to a preferred embodiment of the invention, the step of resting in step (a) in the present invention is carried out for 30-120 minutes at 30-50 ° C., more preferably for 45-100 minutes at 35-45 ° C. Most preferably at 38-42 ° C. for 55-65 minutes.

Step (b) in the present invention is preferably carried out through the process of preparing a cotton noodle with a predetermined size and thickness after putting the dough prepared by step (a) in the noodle making machine.

More preferably, the step (b) additionally comprises a re-dough process step of smoothly kneading the dough at least once before putting the dough prepared by step (a) into the noodle maker.

Since the present invention is a method of preparing rice noodles containing the composition for preparing gluten-free rice noodles, the common contents between the two are omitted in order to avoid excessive complexity of the present specification.

The features and advantages of the present invention are summarized as follows:

(Iii) The present invention provides a composition for producing gluten free rice noodles, rice noodles and a method for producing the same.

(Ii) In the present invention, when preparing raw noodles made by pushing the rice flour dough without adding gluten or flour, silkworm powder is added to form a structure, and enzymes (transglutaminase) and gum substances are used, and the dough is prepared. Mulberry leaf extract instead of water, mulberry leaf powder is added to the dietary fiber and mulberry leaf functional substances, noodle is anti-diabetic hypoglycemic rice raw noodles that can provide good rice noodles for diabetics who want stock or weight control and diet effect There are advantages to it.

(Iii) In addition, since the present invention does not contain wheat, it does not generate wheat allergy and is very advantageous as a gluten-free food product for Western celiac disease patients or atopic patients. It can be usefully used.

1A-1B are images of gluten-free rice noodles containing silkworm powder before and after cooking. SW (silkworm powder) refers to lyophilized silkworm powder, SW1, SW 2 and SW 3 refers to the raw rice noodles containing 1g, 2g and 3g silkworm powder in a total of 153g of the composition.
2A-2B are images of gluten-free rice raw noodles including silkworm powder and mulberry leaf powder before and after cooking. Ml (mulberry leave powder) refers to mulberry leaf powder samples, ML1, ML 2 and ML 3 refers to the raw rice noodles containing 1 g, 2 g and 3 g of mulberry leaf powder in a total of 153 g of the composition.
3A-3B are images of gluten-free rice raw noodles including silkworm powder and mulberry leaf extract before and after cooking. EML (Extract of mulberry leave) means a mulberry leaf extract sample, EML1, EML 2 and EML 3 is a mixture containing 46.9 g of water and 20.1 g of mulberry leaf extract instead of 67 g of water, 33.5 g of water and 33.5 g of mulberry leaf extract It means a raw rice noodles containing a mixture comprising a mixture containing 0 g and 67 g of mulberry leaf extract and water.
4A-4B are images of gluten-free rice raw noodles including silkworm powder, mulberry leaf powder, and mulberry leaf extract before and after cooking. RN (Rice Noodle) refers to a sample of rice noodles containing silkworm powder, mulberry leaf powder and mulberry leaf extract, RN1, RN 2 and RN 3 is a total of 153 g of the composition 1 g, 2 g and 3 g of silkworm powder, respectively It means raw rice noodles included.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Example  1: silkworm powder Rice noodles  Produce

As shown in Table 1 below, the quality characteristics of the raw noodles of rice containing each silkworm powder (Sangsang Farm Land, Hwasun-gun Iseomyeon) were tested by varying the freeze-dried silkworm powder content. Transglutaminase (protein cross-linking enzyme; TGase) used in this example was purchased from Ajinomoto, Japan, and propylene glycol alginate was purchased from Tic gum, USA, as an alginate, and trehalose (trehalose). ) Was purchased from Samyang Genex Korea. SW (silkworm powder) means lyophilized silkworm powder.

Rice powder is soaked in enough water (6-10 hours), drained, dried and then dried at low temperature (below 30 ℃) at a low temperature (below 30 ℃) to about 12-13% and then pulverized. ) Was passed through a sieve and used as a rice flour sample.

In addition, 80-100% water is added to the grains of rice to reduce immersion time and waste water (rice: water = 0.5: 0.5-0.6: 0.4), which is a mixture of cellulase, pectinase, xylanase and protease. After enzymatic reaction for 2 hours, washed with water at low temperature, dried and milled, it was used as a sample of rice flour.

The ingredients shown in Table 1 were mixed and then kneaded by adding hot water. The prepared dough mass was kneaded for 10 minutes or more to form a smooth dough, and then the dough was wrapped in a wrap and rested for 1 hour under 40 ° C temperature conditions. The paused dough was made by using a manual noodle machine (Pastabike 150, Italy) and then cut to prepare a rice noodle.

division Rice flour
(g) Silkworm powder
(g) Alginate
(g) Transglutaminase
(g) water
(g) Salt
(g) Trehalos
(g) SW1 80 One 0.4 0.1 67 2 1.6 SW2 80 2 0.4 0.1 67 2 1.6 SW3 80 3 0.4 0.1 67 2 1.6

Silkworm powder Rice noodles  Chromaticity

The chromaticity of fresh raw noodles prepared with different lyophilized silkworm powder contents was measured. Rice dough color was measured with a Chroma meter Minolta (Tokyo, Japan). The chromaticity results of raw rice noodles are shown in Table 2, and the superscript means a significant difference at p <0.05.

Sample L a b SW1 75.22 ± 1.02 ^a -3.85 ± 0.12 ^a 16.33 ± 0.31 ^b SW2 63.03 ± 0.84 ^b -4.66 ± 0.08 ^b 18.07 ± 0.22 ^a SW3 59.21 ± 0.99 ^c -5.08 ± 0.05 ^c 18.51 ± 0.30 ^a

Silkworm powder has its own green color, so the color of rice noodles is affected by this pigment. The brightness (L) value of SW1 was the highest at 75.22, the redness (+ a) was significantly higher at SW1, and the yellowness (+ b) was the lowest at SW1 16.33. Significant differences in silkworm powder content were due to the color of the silk protein itself, and due to the characteristics of these powders, there was a significant difference in the color of raw noodles. In addition, the raw rice noodles are characterized by a white color, but by adding a colored material it can be shown to have a good nutritional and visual effect, it was judged to have an image of a healthy food.

Cooking containing silkworm powder Raw noodles  characteristic

In order to measure the cooking characteristics of rice noodles, 10 g of raw noodles are put in 200 ml of boiling water and boiled equally for 5 minutes. It was. The cooked water content of the rice noodles was measured by the increased weight, and the cooked water was put in an aluminum container at 105 ° C. and placed in an oven to measure the weight after drying to calculate the cooking loss rate.

The weight of boiled rice noodles was cooled in running cold water for 30 seconds, then placed in a cooking sieve and left for 3 minutes to remove water. After measuring the weight of noodles, the volume of boiled rice noodles was 30 in a 50 ml volume cylinder. Filled with ㎖ distilled water, dipping water of rice noodles soaked to increase the volume of water to measure the volume of rice noodles. In addition, the cooking loss rate was a value representing the degree of solids eluted from the raw raw rice when boiled raw rice noodles was measured by drying the water boiled raw rice in a 105 ℃ oven for 12 hours.

The water content of the cooked rice noodles was calculated as follows.

The results of experimenting with the characteristics of cooked rice noodles containing silkworm powder are shown in Table 3 below, and the superscript means a significant difference at p <0.05. The water absorption of cooked rice noodles was the highest in SW3, and it was confirmed that the protein content also affected the volume. As a result, it was possible to confirm the characteristic difference of cooked rice noodles according to the silkworm powder content.

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On the other hand, the degree of turbidity when boiled rice noodles was much lower than when using other vegetable protein in flour noodles or rice noodles, and it was confirmed that the quality was excellent.

Sample Water absorption after cooking (%) Volume of raw noodles after cooking (ml) Cooking loss (g) SW1 52.66 ± 0.14 ^c 13.00 ± 0.71 ^b 0.63 ± 0.05 SW2 54.21 ± 0.31 ^b 13.00 ± 0.00 ^b 0.58 ± 0.03 SW3 60.79 ± 0.20 ^a 15.00 ± 0.00 ^a 0.67 ± 0.03

In addition, the results of measuring the mechanical texture of the cooked rice noodle is shown in Table 4, the superscript means a significant difference at p <0.05. Mechanical texture of raw rice noodles was measured by texture profile analysis (Texture Analyzer, TA-XT Plus England) through repeated compression test to obtain TPA (texture profile analysis).

SW3 had the highest value in hardness, SW2 and SW3 were significantly higher in adhesion, and protein in springiness, gumminess, chewiness and cohesiveness. SW3 was found to be significantly higher than other samples.

Resilience can be used not only to comprehensively see the texture of raw noodles but also as an indicator to confirm the feasibility of manufacturing raw noodles. SW3 showed the highest value in resilience and tensile strength. .

In tension, SW3 was significantly higher and the quality of rice noodles could be measured by how much elasticity it had when the cooked rice noodles were pulled. In this mechanical result, SW3 had the best quality of rice noodles, and the cooking experiment also showed that the higher the silkworm powder content, the better the results.

Sample stiffness Adhesion Resilience Coherence Gum Resilience Elastic Limit / Tensile SW1 1161.07
± 75.85 ^c -55.54
± 14.88 ^b 0.52
± 0.03 ^b 0.39
± 0.01 ^c 451.65
± 33.33 ^c 0.12
± 0.00 ^c 42.54
± 2.61 ^ab SW2 1322.16
± 73.22 ^b -24.97
± 5.98 ^a 0.53
± 0.02 ^b 0.41
± 0.01 ^b 547.09
± 29.50 ^b 0.16
± 0.01 ^b 38.05
± 2.10 ^b SW3 1444.14
± 46.93 ^a -23.69
± 6.04 ^a 0.60
± 0.02 ^a 0.44
± 0.01 ^a 629.45
± 28.64 ^a 0.18
± 0.01 ^a 46.70
3.84 ^a

The external appearance of the raw rice noodles containing silkworm powder before and after cooking is shown in FIGS. 1 and 2, respectively. The color of rice noodles has green color under the influence of silk protein, and the color increases depending on the amount added. In the form of cooked rice noodles, the thickness of SW3 was a little thicker than other samples, which has a sense of volume in proportion to the amount of water absorbed during cooking. Silk protein (protein contained in silkworm powder) is added to cook the raw noodles to form a smooth and elastic cotton pad overall.

As a result of sensory evaluation using cooked silkworm noodle with added raw silk powder, there was no significant difference except for color among samples, and the higher the silk protein content, the higher the color (Table 5). Taken together, these results confirmed that when raw silk noodles were prepared using silkworm powder, they were able to produce rice noodles that were superior in quality as well as functional.

Sample burnish color flavor stiffness Chewiness Shout Adhesiveness Cooking degree Full quality SW1 6.63
± 1.19 5.50
± 1.85 ^b 5.63
± 1.69 6.75
± 1.04 6.75
± 1.49 6.88
± 1.73 5.38
± 2.45 6.25
± 1.91 6.38
± 1.06 SW2 7.13
± 1.25 6.50
± 0.76 ^ab 6.25
± 1.39 5.88
± 0.99 6.38
± 0.92 5.88
± 1.55 5.13
± 2.23 6.75
± 1.28 6.50
± 1.41 SW3 7.38
± 1.60 7.50
± 1.20 ^a 6.00
± 1.69 6.50
± 1.51 6.75
± 0.71 5.75
± 2.12 5.13
± 1.96 6.75
± 1.39 6.88
± 0.99

Example  2: using silkworm powder and mulberry leaf powder Rice noodles  Produce

Using silkworm powder and mulberry leaf powder, the quality characteristics of the raw rice noodles were tested by varying the amount of mulberry leaf powder added in order to make rice noodles suitable for consumers' preferences (Table 6). In this embodiment, the mulberry leaf was purchased commercially, dried, and then crushed and ground, and the mulberry leaf powder prepared by passing the pulverized mulberry leaf powder through a 100-120 mesh sieve was used.

Rice flour, silkworm powder, alginate, TGase, and trehalose used to prepare raw noodles including silkworm powder and mulberry leaf powder were used in the same manner as in Example 1, and the preparation method was prepared in the same manner. . In Table 6, ML (mulberry leave powder) refers to mulberry leaf powder samples.

Sample Rice flour
(g) Mulberry leaf powder
(g) Silkworm powder
(g) Alginate
(g) TGase
(g) water
(g) Salt
(g) Trehalos
(g) ML1 79 One 2 0.4 0.1 67 2 1.6 ML2 78 2 2 0.4 0.1 67 2 1.6 ML3 77 3 2 0.4 0.1 67 2 1.6

Containing silkworm powder and mulberry leaf powder Raw noodles  Chromaticity measurement

The chromaticity of cooked rice noodles containing silkworm powder and mulberry leaf powder was measured in the same manner as in Example 1.

The chromaticity of the fresh raw noodles prepared by varying the mulberry leaf powder content is shown in Table 7, the superscript means a significant difference at p <0.05.

Sample L a b ML1 71.84 ± 0.35 ^a -4.91 ± 0.02 ^a 19.49 ± 0.16 ^c ML2 65.34 ± 0.70 ^b -5.96 ± 0.04 ^b 22.53 ± 0.15 ^b ML3 55.88 ± 1.02 ^c -6.17 ± 0.09 ^c 24.24 ± 0.41 ^a

According to the amount of mulberry leaf powder added, the freshness of raw noodles showed the highest brightness (L) value of ML1 as 71.84, the redness (+ a) showed significantly higher ML1, and the yellowness (+ b) The lowest value was 19.49 in ML1. Significant differences were shown depending on the amount of mulberry leaf powder added. By adding mulberry leaf powder to raw noodles, the consumption of mulberry leaves can be increased and nutritional and visual effects can be shown. Seems to be able to have.

Cooked containing silkworm powder and mulberry leaf powder Raw noodles  characteristic

The characteristics of cooked rice noodles containing silkworm powder and mulberry leaf powder were measured in the same manner as in Example 1.

Experimental results of cooked rice noodles containing mulberry leaf powder data is shown in Table 8, the superscript means a significant difference at p <0.05. There was no significant difference in cooking absorption rate, volume and cooking loss rate in the quality characteristics of rice noodles cooked with mulberry leaf powder. When silkworm powder was added, there was a difference in protein content, but it was confirmed that adding mulberry leaf powder did not affect the cooking quality of raw noodles.

Sample Water absorption after cooking (%) Volume of fresh noodles after cooking (ml) Cooking loss rate (g) ML1 57.90 ± 4.10 13.50 ± 0.00 0.56 ± 0.05 ML2 52.10 ± 2.38 13.75 ± 0.35 0.71 ± 0.07 ML3 50.70 ± 2.75 13.50 ± 0.00 1.09 ± 0.44

Mulberry leaf powder addition amount is not preferred to add more than 3% because the turbidity of the cooked water increases as the addition amount increases.

In addition, it was predicted that the cooking turbidity would be reduced by replacing the conventionally added rice protein with silkworm powder, and the mulberry leaf powder and silkworm powder-added rice noodles added up to 3% had good quality.

Sample stiffness Adhesion Resilience Coherence Gum Resilience Elastic Limit / Tensile ML1 923.44
± 54.70 ^b -53.55
± 13.30 0.65
± 0.02 ^a 0.44
± 0.01 ^b 402.38
± 20.39 ^b 0.14
± 0.01 ^c 48.75
± 2.64 ^a ML2 1102.10
± 99.59 ^a -41.34
± 13.25 0.66
± 0.04 ^a 0.46
± 0.01 ^a 509.76
± 40.07 ^a 0.17
± 0.01 ^a 38.90
± 2.02 ^b ML3 995.69
± 100.53 ^b -41.83
± 17.36 0.60
± 0.02 ^b 0.44
± 0.02 ^b 435.03
± 46.04 ^b 0.15
± 0.01 ^b 30.23
± 1.45 ^c

The mechanical texture of the cooked rice noodles containing silkworm powder and mulberry leaf powder is shown in Table 9, and the superscript means a significant difference at p <0.05. ML2 had the highest value in firmness, and springiness, guminess, chewability, cohesiveness and resilience showed significantly higher ML2. Tensile had the highest value of ML1.

In addition, it was confirmed that the samples showed a difference between the samples rather than the mechanical difference according to the amount of mulberry leaf powder added to the raw raw noodles, 2% mulberry leaf powder was added in the high-sility rice noodles with high elasticity It was confirmed that it is rice raw noodles.

The shape of the cooked rice noodles before and after cooking is shown in FIGS. 3 and 4. The color of the rice noodles was confirmed that the color becomes darker according to the addition amount of the mulberry leaf powder, the color was also changed depending on the addition amount of the mulberry leaf powder in cooked rice raw noodles.

Sample burnish color flavor stiffness Chewiness Shout Adhesiveness Cooking degree Full quality ML1 6.38
± 0.92 5.38
± 1.19 ^b 6.25
± 1.39 6.75
± 0.89 6.50
± 1.41 6.38
± 1.06 6.25
± 1.75 7.13
± 1.36 6.38
± 1.60 ML2 6.63
± 1.30 7.13
± 0.83 ^a 6.25
± 1.67 6.75
± 1.28 7.00
± 1.51 6.38
± 1.19 5.75
± 1.39 7.38
± 1.41 6.63
± 1.51 ML3 7.13
± 1.96 7.88
± 0.83 ^a 6.63
± 1.51 7.38
± 1.69 7.25
± 1.16 7.38
± 1.51 6.50
± 1.20 6.75
± 1.98 6.63
± 1.51

As a result of sensory evaluation using fresh raw noodles cooked with different amounts of mulberry leaf powder, there was no significant difference except for color among samples, and the higher the amount of mulberry leaf powder, the higher the color. Overall, the results were similar between samples, but it was confirmed that rice noodles with low cooking loss rate, high hardness, elasticity, and high resilience, which reduce the dissolution of starch during cooking, were better.

When only mulberry leaf powder was added alone, sensory evaluation preferences were different according to the amount of mulberry leaf powder added.In conclusion, the amount of mulberry leaf powder added in ML2 sample was the amount of mulberry leaf powder that could represent the best quality of rice noodles. Confirmed.

Example  3: silkworm powder and mulberry leaf extract Rice noodles  Produce

Mulberry leaf extract has been reported to reduce α-glucosidase activity to 92.2%. Mulberry leaf extract is not only excellent in hypoglycemic effect, but also has high antioxidant activity and total phenolic content. The characteristics were compared.

For the development of rice noodles containing the mulberry leaf extract was prepared rice noodles under the conditions shown in Table 11, the content of the mulberry leaf extract was 30%, 50% and 100% ratio based on the total content of the mulberry leaf extract and water, respectively. . Rice flour, silkworm powder, alginate, TGase, and trehalose used to prepare a raw rice noodle containing mulberry leaf extract was used in the same manner as used in Example 1, was prepared in the same manner. In Table 6 below, EML (extract of mulberry leave) means mulberry leaf powder samples.

Sample Rice flour
(g) Silkworm powder
(g) Alginate
(g) TGase
(g) Mulberry Leaf Extract + Water
(g) Salt
(g) Trehalos
(g) EML30 80 2 0.4 0.1 20.1 + 46.9 = 67 2 1.6 EML50 80 2 0.4 0.1 33.5 + 33.5 = 67 2 1.6 EML100 80 2 0.4 0.1 67 + 0 = 67 2 1.6

Containing silkworm powder and mulberry leaf extract Raw noodles  Chromaticity measurement

The chromaticity of cooked rice noodles containing silkworm powder and mulberry leaf extract was measured in the same manner as in Example 1.

The chromaticity of the freshly prepared rice prepared by varying the ratio of mulberry leaf extract to the fresh raw noodles is shown in Table 12, and the superscript means a significant difference at p <0.05.

Sample L a b EML30 75.63 ± 1.11 ^a 0.06 ± 0.12 ^c 14.74 ± 0.05 ^c EML50 73.72 ± 0.45 ^b 0.19 ± 0.02 ^b 16.56 ± 0.06 ^b EML100 66.27 ± 0.23 ^c 0.70 ± 0.03 ^a 19.39 ± 0.13 ^a

The lightness (L) of rice mulberry with different proportions of mulberry leaf extract was highest in EML30 (75.63), and the redness (+ a) was significantly higher in EML100, and yellowness (+ b). EML100 had the highest value of 19.39. That is, according to the content ratio of the mulberry leaf extract showed a significant difference in the chromaticity of the raw noodles.

The color of fresh raw noodles containing silkworm powder and mulberry leaf extract is not only darker by adding mulberry leaf extract but also has a unique aroma in mulberry leaf extract in terms of aroma (smell). It was judged that the image of food could be strongly emphasized.

Cooked containing silkworm powder and mulberry leaf extract Raw noodles  characteristic

The characteristics of cooked rice noodles containing silkworm powder and mulberry leaf powder were measured in the same manner as in Example 1.

Results of cooked rice noodles containing silkworm powder and mulberry leaf extract are shown in Table 13 below, and superscript means a significant difference at p <0.05.

There were no significant differences in cooking absorption, volume and cooking loss in the quality characteristics of freshly cooked rice prepared by adding different content of mulberry leaf extract. However, according to the amount of the mulberry leaf extract added showed a difference that can be confirmed with the naked eye in the form and volume of the raw noodles of rice noodles, it was confirmed that forming a chewy noodles without breaking during cooking.

Sample Water absorption after cooking (%) Volume of fresh noodles after cooking (ml) Cooking loss rate (g) EML30 54.95 ± 3.82 13.75 ± 0.35 0.84 + 0.02 EML50 56.24 ± 2.26 14.75 ± 0.35 0.58 ± 0.05 EML100 47.50 ± 3.11 14.50 ± 0.71 0.76 ± 0.06

The results of measuring the mechanical texture of cooked rice noodles containing silkworm powder and mulberry leaf extract are shown in Table 14 below, and the superscript means a significant difference at p <0.05. Adhesion was significantly higher as the content of mulberry leaf extract increased, and springiness, gumminess, chewiness, and cohesiveness were the lowest in the 100% sample group. EML30 was significantly higher. As the ratio of mulberry leaf extract increased, the chewiness and elasticity of the quality of rice noodles decreased, and the addition ratio was better than the 100% added group in the 50% sample group.

Sample stiffness Adhesion Resilience Coherence Gum Resilience Elastic Limit / Tensile EML30 1120.69
± 55.89 -24.46
± 4.46 ^a 0.62
± 0.02 ^a 0.46
± 0.01 ^a 516.58
± 30.13 ^a 0.19
± 0.01 ^a 27.93
± 2.03 EML50 1041.15
± 38.04 -34.53
± 10.91 ^a 0.61
± 0.03 ^a 0.44
± 0.01 ^b 457.29
± 18.50 ^b 0.16
± 0.01 ^b 35.66
± 4.95 EML100 1077.93
± 56.64 -66.98
± 9.50 ^b 0.52
± 0.02 ^b 0.42
± 0.01 ^c 452.79
± 18.33 ^b 0.13
± 0.00 ^c 31.89
± 3.33

Appearance of cooked rice noodles containing silkworm powder and mulberry leaf extract is shown in Figures 5 and 6, respectively. The color of the rice noodles can be seen to increase according to the addition ratio of the mulberry leaf extract, the amount of added mulberry leaf extract was found to form a smooth and firm volume at the 50% ratio than the 30% ratio. In addition, compared to the rice noodles without the mulberry leaf extract, when added the mulberry leaf extract, it was confirmed that the rice noodles play a big role in making the elasticity and smooth surface formation.

Sample burnish color flavor stiffness Chewiness Shout Adhesiveness Cooking degree Full quality EML30 8.40
± 0.89 8.20
± 0.84 6.40
± 1.67 7.20
± 1.30 6.80
± 1.64 ^ab 7.80
± 1.30 6.80
± 1.30 7.40
± 1.14 7.00
± 0.71 EML50 7.60
± 0.55 7.40
± 1.52 7.40
± 1.52 6.80
± 1.30 8.20
± 1.10 ^a 7.60
± 0.55 7.80
± 1.10 8.60
± 0.55 8.20
± 0.45 EML100 7.00
± 1.73 5.40
± 2.51 6.40
± 2.41 6.80
± 1.30 5.80
± 1.30 ^b 6.40
± 1.14 6.80
± 1.10 7.60
± 0.89 6.00
± 1.00

As a result of sensory evaluation using cooked rice noodles prepared by varying the ratio of mulberry leaf extract to silkworm powder, there was no significant difference except for chewiness between samples, and the content of mulberry leaf extract was the lowest in 100% sample group. The score was shown.

In addition, rice noodles with 50% mulberry leaf extract content showed the highest preference as well as the best quality in both mechanical and sensory test results.

Therefore, the use of mulberry leaf extract during the manufacture of rice noodles will help to develop a nutritionally and functionally excellent product.

Example  4: Rice noodles  Produce

As described in the above examples, for the development of raw rice noodles, after selecting the basic rice raw noodles recipe containing the optimal content conditions 2% mulberry leaf powder and 50% mulberry leaf extract to select the conditions of the optimum silkworm powder content ratio In order to prepare a rice noodle under the conditions as shown in Table 16 below.

Sample Rice flour
(g) Mulberry Leaf Powder
(g) Silkworm powder
(g) Alginate
(g) TGase
(g) Mulberry Leaf Extract
(g) Salt
(g) Trehalos
(g) RN1 78 2 One 0.4 0.1 67 (50%) 2 1.6 RN2 78 2 2 0.4 0.1 67 (50%) 2 1.6 RN3 78 2 3 0.4 0.1 67 (50%) 2 1.6

Rice containing mulberry leaf powder, mulberry leaf extract and silkworm powder Raw noodles  Chromaticity measurement

The chromaticity of the cooked rice noodles containing mulberry leaf powder, mulberry leaf extract and silkworm powder was measured in the same manner as in Example 1.

The chromaticity results of the fresh raw noodles including mulberry leaf powder, mulberry leaf extract and silkworm powder prepared by varying the silkworm powder ratio of raw raw rice are shown in Table 17 below, and the superscript means a significant difference in p <0.05.

Sample L a b RN1 61.76 ± 0.99 -5.38 ± 0.08 ^a 23.45 ± 0.24 ^c RN2 59.30 ± 0.79 -6.25 ± 0.06 ^b 24.85 ± 0.14 ^b RN3 52.94 ± 3.45 -7.10 ± 0.06 ^c 26.03 ± 0.24 ^a

Silkworm powder is a protein that has its own color, and the color of rice noodles is affected by the pigment contained in the silkworm powder. Redness (+ a) was significantly higher in RN1 (rice noodle 1), and yellowness (+ b) was the lowest in RN1, at 23.45. The mulberry leaf extract and mulberry leaf powder were added to the raw rice at the same ratio, so the effect of silkworm powder was thought to be less than that of other experimental groups. It could make a better image, so it could be recognized as a product differentiated from ordinary rice noodles.

Cooked rice containing mulberry leaf powder, mulberry leaf extract and silkworm powder Raw noodles  characteristic

The result data for the characteristics of raw rice noodles including mulberry leaf powder, mulberry leaf extract and silkworm powder after cooking are shown in Table 18 below, and superscript means a significant difference in p <0.05. In the quality characteristics of cooked rice noodles cooked with different content of silkworm powder, the cooking absorption rate was 71.67, which was the highest. The silkworm powder added silkworm powder was not significantly different in volume and cooking loss rate. By doing so, it was confirmed that the cooking loss rate is reduced.

In addition, although there is no significant difference, it was considered that rice noodle added with 2% silkworm powder, which is the condition with the lowest water absorption and turbidity of cooked water, is preferable.

Sample Water absorption after cooking (%) Volume of fresh noodles after cooking (ml) Cooking loss rate (g) RN1 57.48 ± 1.32 ^b 14.50 ± 0.71 0.83 ± 0.11 RN2 71.67 ± 3.85 ^a 15.25 ± 0.35 0.54 ± 0.07 RN3 62.06 ± 2.25 ^b 13.50 ± 0.00 0.58 ± 0.06

The results of measuring the mechanical texture of cooked rice noodles containing mulberry leaf powder, mulberry leaf extract and silkworm powder are shown in Table 19 below, and the superscript means a significant difference at p <0.05. In terms of hardness, the higher the content of the silkworm powder, the harder it can be seen, the higher the adhesion was confirmed. In the test, RN3 was significantly higher and tension was significantly different between RN2 and RN3.

In addition, on the basis of the data obtained in Examples 1 to 3, it was confirmed that more elastic, smoother and firmer rice noodles noodles were prepared when preparing rice noodles containing mulberry leaf powder, mulberry leaf extract and silkworm powder. .

Sample stiffness Adhesion Resilience Coherence Gum Resilience Elastic Limit / Tensile RN1 934.48
± 34.63 ^c -27.62
± 8.39 ^a 0.59
± 0.07 0.44
± 0.03 406.95
± 35.51 ^c 0.16
± 0.02 35.11
± 3.57 ^b RN2 1148.53
± 118.67 ^b -39.49
± 7.61 ^ab 0.66
± 0.02 0.46
± 0.01 523.86
± 69.22 ^b 0.16
± 0.01 46.29
± 3.08 ^a RN3 1434.65
± 112.91 ^a -49.89
± 10.87 ^b 0.63
± 0.02 0.45
± 0.01 641.17
± 58.45 ^a 0.17
± 0.01 40.85
± 1.51 ^a

7 and 8 show the appearance of fresh raw noodles containing mulberry leaf powder, mulberry leaf extract and silkworm powder before and after cooking. The color of rice noodles containing mulberry leaf powder, mulberry leaf extract and silkworm powder did not show a big difference with the naked eye by fixing the amount of mulberry leaf powder and mulberry leaf extract, and the cut surface of the rice raw noodles showed smoothness. Through these characteristics, it can be seen that the rice noodles are cooked to form a smooth and smooth surface without any break. In the case of RN3, the thickness was slightly thinner than other samples.

In addition, through the experimental results according to the amount of silkworm powder added based on the above-described results showed that as the amount of added silkworm powder increases the volume formation, in Example 4 by the interaction between the other additives Unhelpful results in volume formation were shown.

Sample burnish color flavor stiffness Chewiness Shout Adhesiveness Cooking degree Full quality RN1 7.00
± 1.58 6.00
± 1.58 6.00
± 1.58 5.60
± 1.14 6.00
± 1.87 5.80
± 1.10 6.40
± 1.34 7.40
± 1.14 6.40
± 1.14 RN2 7.40
± 0.89 7.40
± 1.67 6.80
± 1.48 6.60
± 1.14 7.00
± 1.22 6.60
± 0.89 7.60
± 0.89 8.00
± 1.22 8.20
± 0.84 RN3 7.60
± 0.89 6.60
± 1.14 6.20
± 0.45 5.40
± 2.70 5.40
± 1.95 6.00
± 0.71 6.20
± 0.84 6.40
± 2.19 6.00
± 1.22

Sensory evaluation using cooked rice noodles containing mulberry leaf powder, mulberry leaf extract, and silkworm powder showed no significant difference, but RN2 scored higher than other samples in overall quality results.

Therefore, using mulberry leaf powder, silkworm powder and mulberry leaf extract can have a lot of influence on the quality characteristics of raw rice noodles, can be prepared by selecting the optimum conditions for the addition amount of mulberry leaf powder, silkworm powder and mulberry leaf extract It was confirmed.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Therefore, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (17)

30-70 parts by weight of rice flour, 0.1-10 parts by weight of silkworm powder, 0.01-1 part by weight of alginate, 0.001-0.5 parts by weight of transglutaminate, 0.1-5 parts by weight of salt, 0.1-5 parts by weight of sugar and water 30 Gluten-free additive-free rice noodles composition comprising -80 parts by weight.
The rice flour according to claim 1, wherein the rice flour is immersed for 2-15 hours and milled at 5-40 ° C. for low temperature, or the milled rice powder at 5-40 ° C. for 5-15 ° C. Gluten-free additive-free noodle production composition, characterized in that the.
2. The composition of claim 1, wherein the moisture content of the rice flour is 5-20%.
The method of claim 1, wherein the gluten-free gluten-free rice noodle-making composition, characterized in that having a size of particles passed through an 80-200 mesh (mesh) sieve.
The method of claim 1, wherein the rice flour is gluten-free rice uncooked noodles composition, characterized in that at least one rice flour selected from the group consisting of non-glutinous rice, brown rice, germinated brown rice and black rice.
2. The composition of claim 1, wherein the alginate is at least one alginate selected from the group consisting of sodium alginate, ammonium alginate, potassium alginate, calcium alginate and propylene glycol alginate.
The method of claim 1, wherein the salt is a gluten-free rice noodle production composition, characterized in that at least one salt selected from the group consisting of sun salt, re- salt salt, refined salt, burning, molten salt and processed salt.
2. The composition of claim 1, wherein the sugar is at least one sugar selected from the group consisting of trehalose, sorbitol, maltitol, lactitol, isomalt, and xylitol.
The composition of claim 1, wherein the composition comprises 30-80 parts by weight of water containing mulberry leaf extract or 30-80 parts by weight of mulberry leaf extract in place of water.
2. The composition of claim 1, wherein the rice noodle composition further comprises 0.1-5 parts by weight of mulberry leaf powder.
11. The composition of claim 10, wherein the composition comprises 30-80 parts by weight of water containing mulberry leaf extract or 30-80 parts by weight of mulberry leaf extract in place of water.
2. The composition of claim 1, wherein the composition is a composition for preparing rice noodles, rice udon, rice porridge or rice ramen.
Gluten-free uncooked rice containing the composition of any one of claims 1 to 12.
Gluten-free rice noodles, including the following steps:
(a) 30-70 parts by weight of rice flour, 0.1-10 parts by weight of silkworm powder, 0.01-1 parts by weight of alginate, 0.001-0.5 parts by weight of transglutaminase, 0.1-5 parts by weight of salt, 0.1-5 parts by weight of sugar And after preparing a dough mixed with 30 to 80 parts by weight of water, the step of 10-120 minutes to rest at 20-60 ℃;
(b) preparing a cotton pad of rice noodles from the dough rested by step (a).
15. The method of claim 14, wherein step (a) comprises adding 30-80 parts by weight of water containing mulberry leaf extract or 30-80 parts by weight of mulberry leaf extract as a substitute for water. .
15. The method of claim 14, wherein step (a) further comprises adding 0.1-5 parts by weight of mulberry leaf powder.
17. The gluten free rice according to claim 16, wherein the step (a) comprises adding 30-80 parts by weight of water containing mulberry leaf extract in place of water or 30-80 parts by weight of mulberry leaf extract in place of water. Raw noodles manufacturing method.

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