KR101391443B1 - Method for preparing rice noodle - Google Patents

Abstract

More particularly, the present invention relates to a method for producing rice noodles, and more particularly, to a method of mixing rice and indigenous rice of Japonica species to prevent the entanglement of the noodles.

Description

{Method for preparing rice noodle}

The present invention relates to a method for producing rice flour which is capable of producing various types of rice flour, which can be quickly and easily cooked, and which is capable of long-term storage and refrigeration distribution.

Rice is the most important grain on the planet. It has become the main food of mankind as it stabilizes gastrointestinal function, warms the inside and suppresses various adult diseases. At present, the annual rice production of our country is 4.8 million tons However, its consumption is about 3.8 million tons, and more than 1 million tons are left every year. As a result, we have searched for ways to utilize rice, which is a national food resource, as a second stock other than rice. As a result, rice cake and noodle are actively being researched and developed.

In particular, noodles are traditionally based on wheat flour, but wheat flour depends largely on imports. In recent years, the price of wheat flour has risen worldwide, making it difficult to maintain cotton processed foods.

Recently, it is urgent to develop other materials that can replace wheat flour which has a large price increase, and rice is emerging as a substitute material.

However, when rice flour is used as a raw material in place of conventional wheat flour, it is difficult to express the unique taste of rice and it is rough and tasteless. In recent years, rice noodles and rice noodles have been promoted nationally. Due to the nature of rice, there is no gluten ingredient. Therefore, there is a problem in viscosity, elasticity, cooking and texture. Only rice noodles added with 10 ~ 30% In fact.

In addition, the instant type of imported rice noodle has shortened the gelatinization time by adding modified starch and the like, but it has a disadvantage that it is not compatible with the source due to the addition of starch. As a result, existing imported rice noodle soup is leaking out, and it is torn off or has a hard texture over time. Therefore, there is a limit to satisfy the soft and chewy and chewy texture preferred by Koreans, and the phenomenon of being separated from sauces and soup, And it is impossible to reproduce the visual sense of volume, so that there is a limit to manufacture / produce as soup type type industrial products.

1. Korean Registered Patent No. 10-0917054, September 4, 2009

An object of the present invention is to provide a method for producing various types of rice noodles capable of being cooked quickly and easily and having excellent texture.

In order to achieve the above object, the present invention provides a method for producing a rice cake, comprising kneading a blend comprising a mixture of rice powder and a mixture of indica and Japonica species in a mixing ratio of 2: 8 to 8: 2;

Discharging the dough obtained in the above step through an extruder having a nozzle of a certain shape to form a desired shape of rice surface; And

And cooling and soaking the rice surface by air cooling.

The rice noodles according to the present invention are effective not only to prevent entanglement of faces but also to maintain good texture by using indigo rice and japonica rice.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a process for producing rice noodles according to the present invention.

Hereinafter, the configuration of the present invention will be described in detail.

The present invention relates to a method for producing rice flour, comprising the steps of kneading a mixture of rice flour and a blend water having a mixing ratio of Indica species and Japonica species of 2: 8 to 8: 2;

Discharging the dough obtained in the above step through an extruder having a nozzle of a certain shape to form a desired shape of rice surface; And

And cooling and soaking the rice surface by air cooling.

The process for producing rice noodles according to the present invention is characterized in that the rice of indica and japonica is subjected to wet pulverization and air drying to obtain rice powder having a small amount of damaged starch and high grain size, It is possible to produce rice noodles of the shape and texture, and it is manufactured in an instant food form which can be cooked in 20 seconds to 40 seconds since it is noodle form, and is characterized by producing rice noodles capable of long-term storage and refrigeration distribution.

The method for producing rice noodles of the present invention will be described step by step as follows.

First step

First, prepare rice of Indica species and rice powder of Japonica species.

Estimated rice, common rice, and oeumi, which are generally produced domestically, are japonica-based rice with an amylose content of about 18 to 20%. Therefore, when rice is cooked, it is good for eating because it has a stickiness (elasticity) and gloss, but when it is produced by cotton, the cotton becomes sticky and the cotton is bundled together. On the other hand, the rice of Indica which is mainly produced in Southeast Asia has about 28% of its amylose content. When the rice is cooked, the japonica rice, for example, locally produced goami, . Therefore, when cotton is made, the elasticity of the cotton is insufficient, and it feels hard and harsh and it is broken.

Therefore, in order to prevent lumps between the surfaces of the present invention, the rice powder of the Indica species and the rice powder of the Japonica species are mixed at a ratio of 2: 8 to 8: 2.

The preparation of the rice powder is performed by separately processing the rice of the Indica species and the rice of the Japonica species. In the process, the rice is washed with water to remove the contaminants of the rice, and then the rice is soaked and wet pulverized to remove the rice slurry I make it. The time to soak the rice is not constant, but sufficient enough to wet-pulverize the rice. The pulverization particle size of the dried rice powder after the wet pulverization is 100-350 mesh (30 mesh 100% passing, 100 mesh 90% More than 60% of passing 200 mesh, more than 30% passing of 350 mesh, less than 3% of passing 1,000 mesh) (less than 3% of damaged starch).

The pulverization can be carried out by mechanical wet milling and air stream drying, but is not particularly limited thereto.

Prepare rice powder by type using a wet grinder (AirMill MCM-50, Nara Works, Japan) and an airflow type hot air dryer.

Second Step

Each of the rice flour prepared through the first step is put into a kneader according to the application protocol, hot mixed water is added thereto, and the mixture is stirred for 5 to 20 minutes.

When the rice powder is kneaded together with the compounding water, the dough becomes viscoelastic due to the inherent characteristics of the rice. The elasticity of the dough is mainly composed of japonica rice powder and viscous indica rice powder. The japonica rice powder is characterized by its surface stickiness, and the indica rice powder has a hard surface, And the final viscosity is high. Therefore, in order to make the elasticity and the elasticity of the rice surface suitable for the purpose, the blend is varied according to the rice variety.

The dough is characterized by the absence of gluten allergy because it does not add gluten ingredients that cause viscoelasticity of flour.

Dough Rice Rice powder has a wide range of grain size (100 ~ 350 mesh) and it has a lot of fine powder, so it is possible to mold rice according to the molding process with only the combination of rice and cotton for kneading.

In addition, starch can be added to give a characteristic of the texture of the dough, thereby preventing breakage of the rice surface and imparting elasticity.

In addition to starch, salts, emulsified oils, emulsifiers, thickening polysaccharides, dietary fibers, and the like can be used to maintain the texture.

The kneading of the blend may be carried out for 5 minutes to 20 minutes by adding a blending water, but is not limited thereto.

The blended water is preferably added in an amount of 50 to 65 parts by weight based on 100 parts by weight of the blend, and it is preferable to use purified water having a temperature of 60 to 100 ° C. When purified water of room temperature or cold purified water is used, This is because the dough is made more smoothly. This is due to the fact that starch of rice flour is well-gelled in high temperature water.

Third step

As described above, the dough formed through the second step is put into an extruder equipped with nozzles of various sizes and shapes, extruded and extruded to produce a continuous noodle, cut into a predetermined length, and subjected to sterilization and heat treatment.

For example, a typical noodle surface is extracted at a diameter of 0.5 to 2 mm, and a spaghetti (or noodle) surface is extracted at a diameter of about 1.5 to 3 mm. In the case of a knife stationary face, the width is 3 to 8 mm and the thickness is 0.5 to 2 mm in a quadrangular shape.

The nozzle may have an annular surface or a quadrangular surface, but is not particularly limited thereto.

The temperature of the discharged surface of the dough in the extruder is preferably 80 ° C to 110 ° C. More specifically from 88 to 95 < 0 > C.

Fourth step

As described above, the noodles produced by the extrusion are discharged through the nozzles, and simultaneously, the primary blowing cooling and the second water immersion cooling can be sequentially performed. That is, the cotton yarn discharged from the extruder is contained in a cooling bath for soaking and cooling. At this time, blowing is provided in front of the discharge opening of the extruder, and cotton yarn is subjected to soaking and cooling process after blowing cooling.

The air cooling is performed in order to prevent agglomeration between the surfaces before soaking the rice surface. The air is cooled at a temperature of 1 to 30 ° C at an air velocity of 1 to 24 m / sec in front of the outlet of the extruder, It may be to provide. More specifically, it can be carried out at a wind speed of 5 to 15 m / sec under a temperature condition of 20 to 30 캜.

The soaking and cooling may be carried out in order to separate the rice flour into individual pieces, and may be carried out in a cooling bath at a temperature of 1 to 40 ° C for 1 minute to 30 minutes. More specifically, it may be subjected to a primary cooling for 0 to 8 minutes at a temperature of 30 to 40 占 폚, followed by a secondary cooling for 1 to 7 minutes at a temperature of 10 to 20 占 폚. If the above range is exceeded, the produced rice noodles may not be separated individually.

Step 5

The rice noodles are completed by placing the cooled surface through the fourth step in a tray, freezing at about -25 ° C, and packaging.

The rice noodles produced by the above method are noodle-shaped, and the noodles are chewy and are excellent in texture, and various sizes of rice noodles can be produced by controlling the size and shape of the noodles.

The rice noodles produced in the above manner are mixed with the rice of Indica species and the rice of the Japonica species, so that the sleeping surfaces are prevented from being bundled together when the sleeping surface is cooked.

The rice surface according to the present invention can be restored within 20 seconds to 40 seconds in a short time irrespective of thickness regardless of the instant frozen surface and the instant cup surface.

The rice noodles according to the present invention are gained and restored in a short time by the molding process which is performed simultaneously with the hot water kneading, the primary blowing cooling, the second water immersion cooling and the like during the manufacturing process and the taste and flavor of the sauce and soup It is excellent in absorbing power and it is well suited to Korean style menu as well as foreign style menu because it is well mixed with original sauce and soup.

In addition, the instant type of imported rice noodles has the disadvantage of not being matched with the source due to the addition of starch although the modified starch is added to shorten the gelatinization time, but the rice noodle according to the present invention is well suited to the sauce.

Existing imported rice noodles are elongated and over time, they are torn off or have a hard texture, so that there is a limit to satisfy the soft and chewy texture preferred by the Korean people when the noodles and sauces appear on the surface. However, Even after the completion of cooking, it retains the soft, chewy and chewy flavor inherent in rice, and it does not easily burn out even if time passes.

Conventional imported rice noodles are separated from sauces and soup, and when the noodles are placed on the bottom of soup, it is not possible to reproduce the visual sense of volume, and there is a limit in producing soup type commercial products, but the rice noodles according to the present invention do not sink well.

Conventional rice noodles have a great deal of elution and have to be used after being called water for a long time, but rice noodles according to the present invention are not.

The rice raw surface according to the present invention can be applied to a variety of products such as spaghetti, udon, kuksoo, rice noodle, bibim, safflower, curry or roast.

It is to be understood by those skilled in the art that these embodiments are only for describing the present invention more specifically and that the scope of the present invention is not limited by these embodiments.

Example 1 Preparation of rice flour for rice spaghetti (or rice noodle)

Rice powder having a particle size of 100 mesh to 350 mesh was prepared by wet washing, immersion, wet milling and air drying. 96.4% of rice powder, 0.2% of dextrin, 0.4% of thickening polysaccharide, 0.2% of emulsifier and 2.8% of salt mixed with Indica and Japonica in an 8: 2 ratio were put into a horizontal shaker.

After the powder mixture was mixed for 60 seconds, purified water at 95 ° C was added to 61 parts by weight of 100 parts by weight of the mixture, kneaded for 12 minutes, and the dough was transferred by an extruder and then passed through a nozzle (diameter: 1.9 mm) continuously. The surface was molded at a temperature of 90 ° C during discharging.

Next, a wind (wind speed 11.1 m / sec) at a normal temperature in a vertical up-down direction was provided in front of the discharge port, followed by primary cooling, followed by cooling for 8 minutes in cooling water at 35 ° C, Followed by immersion cooling in a cooling bath for 6 minutes.

After that, a certain amount (180g ± 20g) of the surface was immersed and stored in a tray, frozen at -25 ° C, packaged and stored frozen (-18 ° C).

<Example 2> Preparation of rice stir-fried rice noodles

Rice powder having a particle size of 100 mesh to 350 mesh was prepared by wet washing, immersion, wet milling and air drying. 88.8% of rice powder, 6.6% of starch, 0.9% of dietary fiber, 0.5% of thickening polysaccharide, 0.1% of emulsifier, 0.5% of emulsified oil and 2.6% of salt were mixed into 8% by weight of indigo and japonica.

After the powder mixture was mixed for 60 seconds, purified water at 95 ° C was added in an amount of 60 parts by weight based on 100 parts by weight of the mixture, kneaded for 12 minutes, and the kneaded product was transferred to an extruder. 1 mm). The surface layer was molded at a temperature of 102 DEG C during discharging.

Next, a wind (wind speed: 8.3 m / sec) at a normal temperature in a vertical up-down direction was provided in front of the discharge port, followed by primary cooling, cooling in 40 ° C cooling water for 8 minutes, Followed by immersion cooling in a cooling bath for 6 minutes.

After that, a certain amount (180g ± 20g) of the surface was immersed and stored in a tray, frozen at -25 ° C, packaged and stored frozen (-18 ° C).

&Lt; Example 3 > Production of rice noodle (noodle form)

Rice powder having a particle size of 100 mesh to 350 mesh was prepared by wet washing, immersion, wet milling and air drying.

92.5% of rice powder mixed with Indica and Japonica at a ratio of 5: 5, 3.6% of dietary fiber, 0.5% of thickening polysaccharide, 0.5% of emulsifier, 0.2% of dextrin and 2.7% of salt were put into a horizontal shaker.

After the powder mixture was mixed for 60 seconds, purified water at 95 ° C was added in an amount of 50 parts by weight based on 100 parts by weight of the blend, kneaded for 12 minutes, and the surface layer was transferred by an extruder and then passed through a nozzle (diameter of 0.9 mm) continuously. The surface layer was formed at a temperature of 95 ° C during discharging.

Next, a wind (wind speed of 6.9 m / sec) at a normal temperature in a vertical up-down direction was provided immediately before the discharge port, followed by primary cooling, followed by soaking and cooling with cooling water at 20 캜 for about one minute.

After that, a certain amount (180g ± 20g) of the surface was immersed and stored in a tray, frozen at -25 ° C, packaged and stored frozen (-18 ° C).

&Lt; Experimental Example 1 >

Commercial spaghetti and rice spaghetti were cooked using a commercially available frozen spaghetti (Emart 5-minute cooked meat sauce spaghetti) and rice spaghetti frozen noodles of the present invention using conventional cooking methods. Each spaghetti cooked was tasted by 20 men and women, and the appearance, texture, texture, and overall taste of the spaghetti were surveyed. The results are summarized in Table 1 below.

Evaluation of preference of rice spaghetti division Exterior Cotton tactile Picky Overall flavor Rice spaghetti
(Example 1) 3.55 3.80 4.05 3.95 Meat sauce spaghetti (E-Mart) 3.65 3.15 2.25 2.85

(5: very good, 4: slightly good, 3: moderate, 2: slightly disliked, 1: very disliked)

Through the preference evaluation, the rice spaghetti produced by the method of the present invention showed better quality in comparison with commercially available wheat spaghetti.

&Lt; Experimental Example 2 >

The rice fried noodles were cooked using commercially available imported rice noodle rolls (Food Valley rice noodles (Chinese), Asia Food) and the frozen rice noodles of the present invention using conventional cooking methods. Each of the cooked rice noodles was tasted by 20 men and women, and the appearance, the texture of the cotton, the taste of the pickle, and the overall taste were surveyed. The results are summarized in Table 2 below.

Evaluation of preference of fried rice surface division Exterior Cotton tactile Picky Overall flavor Rice fried noodles
(Example 2) 3.25 3.70 4.00 4.00 Imported rice noodle noodles
(Food valley rice) 3.30 2.90 2.65 2.70

(5: very good, 4: slightly good, 3: moderate, 2: slightly disliked, 1: very disliked)

From the evaluation of the preference degree, the rice fried surface (dish) using the rice fried surface (surface) manufactured by the method of the present invention is superior to the imported rice noodle surface prepared by the conventional costly and time- The method of the present invention would be preferable to the conventional method in terms of cost, time, and preference.

&Lt; Experimental Example 3 >

Rice noodles were cooked using commercially available imported noodle soup noodles (Food Valley rice noodles (Chinese), Asia Food) and rice noodles frozen noodles of the present invention using conventional cooking methods. Each cooked rice noodle was tasted by 20 men and women, and the appearance, the feel of the cotton, the taste of the pickle, and the overall taste were surveyed. The results are shown in Table 3 below.

Evaluation of preference of rice noodles division Exterior Cotton tactile Picky Overall flavor rice noodles
(Example 3) 3.70 3.20 3.80 3.70 Imported rice noodle noodles
(Food valley rice) 2.60 3.50 2.30 2.60

(5: very good, 4: slightly good, 3: moderate, 2: slightly disliked, 1: very disliked)

As a result of the evaluation of the preference, the rice noodle using the rice noodle frozen noodles prepared by the method of the present invention showed better quality than the imported rice noodle noodle prepared by the conventional cost and time-consuming method, Can be said to be preferable to the conventional method in terms of cost, time and preference.

Claims (10)

Kneading a blend comprising a blend ratio of indica species and Japonica species of 2: 8 to 8: 2 and a blend ratio of rice powder;
Discharging the dough obtained in the above step through an extruder having a nozzle of a certain shape to form a desired shape of rice surface; And
Cooling the rice surface sequentially by air cooling and water soaking, and then rapidly freezing the cooled surface,
The blowing cooling is to provide wind to the rice surface in a vertical up-down direction in front of the discharge port of the extruder at a wind speed of 1 to 24 m / sec under a temperature condition of 1 to 30 캜,
Wherein the soaking and cooling is performed by soaking the rice surface at a temperature of 1 to 40 캜 for 1 to 30 minutes. The method according to claim 1,
Wherein the blend further comprises at least one selected from the group consisting of starch, salt, emulsified oil, emulsifier, thickening polysaccharide, dietary fiber and dextrin. The method according to claim 1,
Wherein the rice powder is contained in an amount of 85 to 97% by weight based on the blend. The method according to claim 1,
Wherein the temperature of the compounding water is 60 to 100 占 폚. The method according to claim 1,
Wherein the blended water is added in an amount of 50 to 65 parts by weight based on 100 parts by weight of the blend. The method according to claim 1,
Wherein the product temperature of the rice surface during discharge is 80 to 110 占 폚. The method according to claim 1,
Wherein the shape of the nozzle is an annular surface or a quadrangular surface. delete delete The method according to claim 1,
Rice noodles are spaghetti, udon noodles, curry noodles, rice noodles, bibim, jam, curry or roasted rice.

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