KR101471296B1 - Metohd of making Makguksu using the rice - Google Patents

Abstract

The present invention relates to a method for making rice makguksu (buckwheat noodles) using rice, and more specifically, to the method comprises the steps of: (a) mixing buckwheat flour, wet-pulverized rice flour, and rice starch flour, wherein the buckwheat flour, wet-pulverized rice flour, and rice starch flour are mixed at a weight ratio of 2:1:1; (b) adding water and salt into the mixed flours to make a paste; and (c) aging the paste and then molding noodle stripes for makguksu using a noodle-making machine. In the step of making the paste in step (b), kneading is performed at 70°C for 3 minutes and 100°C for 4 minutes using a thermomix, or kneading flour with hot water is performed. The method for making makguksu provided by the present invention can make makguksu containing rice, in which the paste is easily made; the disconnection of noodle stripes is reduced; and the glutinosity of the noodle stripes is increased, thereby improving the texture.

Description

[0001] METHOD OF MANUFACTURING RICE MAKGUSSU USING RICE [0002]

More particularly, the present invention relates to a method for producing rice bran wax with excellent sensuality and quality by mixing rice flour and rice starch in buckwheat flour.

Rice has been used as a stock of Korean people, and has also been used as a raw material for brewing, confectionery, rice cake, and industrial starch. In the past, rice husk and rice straw were used as a raw material for edible oil and industrial oil in the by-product, rice husk, and rice husk and rice straw were used as materials covering the fuel and the roof in the past, but now they are mainly used for livestock farming, organic soil supply for paddy soil, .

In addition, rice is the world's most important agricultural product along with barley and wheat. About 92% of the world's total production is produced in Asia, and most of it is consumed by Asian people. Korea is one of the major producers of rice, and rice is a stock of Koreans.

The original taste of buckwheat noodles made from buckwheat noodles made of buckwheat was made into buckwheat noodles or soup made with buckwheat noodles, and a sauce made from red pepper powder. I put it in and rub it.

Buckwheat is a special crop that has been hungry for starvation. It is richer in amino acid than rice or flour, and is effective in preventing diseases such as cancer, gastrointestinal diseases, hypertension, obesity and diabetes. It is also good for women's skin beauty, The buckwheat noodles made from buckwheat are low in calories and rich in vitamins B and E, and are widely used as health foods and diet foods.

However, the main ingredient, Buckwheat, is not sticky like wheat flour, so you can make a noodle by hand by squeezing the kneaded water like hand made noodles, or slicing kneaded dough like knife noodles to make noodles. It can not be made, and it is made into extruded cotton method by putting the kneaded product in a container with a small hole at the bottom by sending it down into boiling water.

Buckwheat, which is the main raw material currently sold, is dependent on imported acid. It is only used in 30 to 40%, and since the flour or starch powder which increases the viscoelasticity is added for forming the noodles, the special flavor of the buckwheat is lowered do. Therefore, it is necessary to develop high quality barnyardgrass which has increased viscoelasticity for side molding by lowering the reliance of buckwheat content and maintaining the flavor of buckwheat by using raw materials cultivated in clean area of Gangwon - do.

Korean Patent Publication No. 10-2011-0078039

The object of the present invention is to reduce the amount of buckwheat, which is the main raw material of rice cake, and to form a dough by using rice, an eco-friendly material cultivated in a clean area, And the surface of the sheet is increased.

Another object of the present invention is to provide a number of stationary cells according to the method of the present invention.

(A) mixing buckwheat flour, wet milled rice flour and rice starch flour, and mixing buckwheat flour, wet milled rice flour and rice starch flour in a weight ratio of 2: 1: 1; (b) mixing the mixed powders with water and salt to form a batter; (C) aging the batter and shaping the noodle using a squeezer, wherein the step (b) of making the batter is performed at 70 ° C for 3 minutes using a thermomix , Followed by kneading at 100 DEG C for 4 minutes or by performing dough mixing with hot water to knead rice.

According to one embodiment of the present invention, the rice is selected from the group consisting of rice paddies, rice paddies, goami rice paddies, rice paddies, rice paddies, rice paddies, rice paddies, Yongsan Rice, Yongnam Rice, Onnuri, Wonhang Rice, Juan Rice, Chinbu Rice, Fumi Rice, Hyeongpyeong Rice, Chungbuk Rice, Sangbyeong Rice, Rice paddies, hogjin rice paddies, and wild rice paddies.

In one embodiment of the present invention, the step (a) is characterized by mixing buckwheat flour, rice flour and rice starch flour in a weight ratio of 2: 1: 1.

In one embodiment of the present invention, the step (b) is performed by using thermomix for 3 minutes from the heating point to 70 ° C, for 4 minutes to reach 100 ° C .

In one embodiment of the present invention, the step (b) is performed using dough mixing with hot water.

The present invention also provides a rice filet rice produced according to the above method.

The present invention provides a method of manufacturing a lactic acid fermented mung bean jam, which is different from the conventional method of producing buckwheat flour using only rice flour and rice starch powder in buckwheat flour, thereby forming dough well, reducing the phenomenon of surface breakage, It can be used effectively as the number of barrels that is superior to the number of conventional barrels.

Fig. 1 is a table showing the results of measurement of texture (firmness, gumminess, chewiness, cohesiveness, elasticity) of raw dough.
Fig. 2 is a table showing the results of measuring the texture (hardness, gumminess, chewiness, cohesiveness, elasticity) of the kneaded dough.

The present invention relates to a method for producing rice curd soup using rice cultivated in a clean area of Gangwon province. It is based on the discovery that rice flour and rice starch powder were used to produce dough, and that the appearance of the dough was reduced and the stickiness of the dough increased.

As mentioned above, rice is a world-important agricultural product with barley and wheat. About 92% of the world's total production is produced in Asia and most of it is consumed by Asian people. Korea is one of the major producers of rice, and rice is a stock of Koreans.

The method of the present invention comprises the steps of: (a) mixing buckwheat flour, wet milled rice flour, and rice starch flour, wherein the buckwheat flour is mixed with buckwheat flour, Mixing the flour, the wet milled rice flour and the rice starch flour in a weight ratio of 2: 1: 1; (b) mixing the mixed powders with water and salt to form a batter; (C) aging the batter and shaping the noodle using a squeezer, wherein the step (b) of making the batter is performed at 70 ° C for 3 minutes using a thermomix , And the kneading step is performed by kneading at 100 DEG C for 4 minutes or by performing dough mixing with hot water.

The rice varieties that can be used in the present invention include rice varieties such as Ohwon rice, Goami, Estimation, Dongjin, Ohda, Anja, Nampyeong, Koshihikari, Hitomebore, Hinohirari, Gohyeonpyeon, This study was carried out to investigate the effect of rice paddy on the growth of rice paddy fields in Korea and on the growth of rice paddy field. But is not limited thereto. Preferably, the rice paddy rice can be used.

It is preferred that the buckwheat flour, wet milled rice flour and rice starch flour, which can be used in the present invention, are contained in a weight ratio of 2: 1: 1.

According to an embodiment of the present invention, when the batter is prepared by mixing the buckwheat flour, the wet milled rice flour and the rice starch flour, the batter may be kneaded in two ways. First, The dough is kneaded for 4 minutes from the heating point to reaching 70 ° C for 3 minutes and then reaching 100 ° C by using a dipping method of kneading with water and a thermomix.

When the dough is completed, the dough is kneaded to prepare a noodle rice noodle, and the noodle method containing the noodle rice can increase the viscoelasticity of the noodle so that the noodle can be noodled not only by the extrusion but also by the water-in-noodle or the three-sided noodle.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following Examples are only the preferred embodiments of the present invention, and the present invention is not limited by the following Examples.

< Example  1>

Makguk-soo dough making

As the rice used in the present invention, rice varieties grown in the Gangwon-do area were used. To produce rice nuggets, buckwheat flour (domestic), wheat flour, rice flour (domestic) The amount of water was adjusted to the following mixing ratio of rice flour (wet milling), rice bran rice starch powder, and salt powder, and the water content was adjusted to ± 5 ml based on 60 ml of the mixture ratio shown in Table 1 below. The amount of salt used was the same as 2g.

Mixing ratio material Amount of material (g) Production Example 1
(WF100%) Production Example 2
(BF100%) Production Example 3
(ORF100%) Production Example 4
(BF: WF = 1: 1) Production Example 5
(BF: RF = 1: 1) Production Example 6
(BF: ORF = 1: 1) Production Example 7
(BF: ORSF = 1: 1) Production Example 8
(BF: ORF: ORSF = 2: 1: 1) flour 100 50 Buckwheat flour 100 50 50 50 50 50 Rice flour 100 50 Ohwon Rice
Rice flour 50 25 Rice bran rice
Starch powder 50 25

The dough prepared according to the compounding ratio shown in Table 1 was made into a surface having a thickness of 2 mm and a width of 2 mm using a denting machine (ATLAS-150, Italy). In the kneading method, there are two methods of kneading using a conventional method of kneading hot water and kneading with a thermomix (Thermomix TM 31, Switzerland). The mixture was kneaded for 3 minutes at 70 ° C including the time for adjusting the heating temperature, and kneaded at 100 ° C for 4 minutes.

<Experimental Example 1>

Characteristics of cotton according to the ratio of ingredients

The dough prepared in Example 1 was noodled. As a result, the surface made of 100% buckwheat flour (Preparation Example 2) had no gluten, which is a protein that plays a major role in forming the surface of buckwheat, (Preparation Example 5), it was difficult to mold the dough, and it was difficult to manufacture the dough. After the dough was produced, the dough was cut off.

In addition, in the case of the raw noodles prepared by mixing the rice noodle rice flour with the buckwheat flour at a weight ratio of 1: 1 (Preparation Example 6), the breakage was small, and after the cooking, the surface was broken off similar to the case of using the rice noodle flour The texture of the cooked surface was improved. When the buckwheat flour and the rice flour rice flour were mixed at a weight ratio of 1: 1 (Preparation Example 7), the flour was prepared similarly to the case of using the flour rice flour, (Manufactured Example 6) was mixed with buckwheat flour at a weight ratio of 1: 1.

When the rice flour of Awon rice and the rice flour of rice bran rice were mixed at a weight ratio of 2: 1: 1 (Preparation Example 8) to buckwheat flour, the surface was well prepared and the effect of improving the texture was shown.

In addition, when 100% buckwheat flour (2 in the preparation), buckwheat flour and rice flour were mixed in a 1: 1 weight ratio (Production Example 5), it was difficult to form dough when the cotton was prepared, And there is a problem that it is cut off. In order to solve these problems, a method of using a thermomixer (heat kneading method) and kneading the dough was used. It was confirmed that the dough was formed into a dough shape which is easier to form than the dough produced by the existing dough (the method of kneading with hot water), and the phenomenon of the dough being cut off when manufactured by the dough is remarkably reduced.

As a result of producing a cotton by using a rice blast of Ohwon Rice which was wet milled by a heat kneading method using thermomix, it was confirmed that the cotton with increased stickiness was produced compared to the cotton added with ordinary rice flour. However, after the surface was cooked, the stickiness increased and the elasticity was insufficient, so that the texture as the cotton fell.

< Experimental Example  2>

Property Analysis Texture Profile Analysis Test ; TPS Test )

The physical properties of the raw batter (dough method) and the dough (thermomix dough) prepared in Example 1 were measured using a texture analyzer (CT-3, USA). The dough was made in the form of a cylinder with a diameter of 50 mm and a height of 45 mm, and TPA test was performed using an acyl cylinder probe (TA25 / 1000).

As shown in Figure 1, the hardness, gumminess, and chewiness of dough made from rice flour were higher than those of other powders, but the cohesiveness, springiness, Respectively. The cohesiveness and elasticity of the dough obtained by mixing rice flour and rice starch with buckwheat were also improved. Therefore, the rice flour and rice starch of Owon rice showed the result of improving the formation and elasticity of dough.

As a result of the TPA test of the kneaded dough, the firmness, gumminess, and chewiness of the group to which the rice flour was added were higher than those of the rice dough, as shown in FIG. 2, and the flour dough was greatly increased in cohesiveness while the elasticity was decreased . On the other hand, the dough using the rice flour of Ohwon rice and the rice flour of Ohwon rice rice showed an increase of cohesiveness and elasticity.

Therefore, cotton with rice flour and rice starch flour can produce cohesiveness and elasticity similar to flour dough.

< Experimental Example  3>

Sensory evaluation

The four sensory evaluations were carried out on the four preparation examples of the makguksu dough prepared in Example 1 above. Sensory evaluation was carried out on a 5 point hedonic scale in 20 students of the food biotechnology department. The evaluation items were evaluated as texture, taste, flavor, and overall acceptability of the surface (1 = disliked extremely, 5 = liked extremely).

As a result, when the flour, rice flour and rice flour rice flour were mixed at a weight ratio of 1: 1 in the buckwheat flour as shown in Table 2, the flavor of the rice flour added with the rice flour of Ohwun rice was better than that of wheat flour and rice flour . When the rice flour and rice flour rice flour were added, the texture was somewhat decreased. However, the surface prepared by mixing rice flour of Ohwun rice and rice flour of Ohwun rice was evaluated to have improved texture. The flavor was similar to that of the four experimental groups, but the taste of the flavor showed better sensory evaluation results.

Finally, overall taste also showed better sensory evaluation results when added with rice paddy.

Sensory test result Buckwheat flour: wheat flour (BF: WF = 1: 1) Buckwheat flour: rice flour (BF: RF = 1: 1) Buckwheat flour: Oirun rice flour (BF: ORF = 1: 1) Buckwheat flour: Oirun rice Rice flour: Oirun rice Rice starch powder (BF: ORF: ORSF = 2: 1: 1) Texture 3 2 2 4 flavor 3 3 3 4 Flavor 2 2 4 3 Overall
Likelihood 3 2 3 4

Therefore, according to the present invention, it was found that the use of buckwheat flour, rice flour and rice starch flour was used to reduce the amount of buckwheat, which is the main raw material of the rice gruel, and the dough is well formed, It is possible to use it as a high - quality barangguk water using rice grown in a clean area as a raw material.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (6)

(a) mixing buckwheat flour, wet milled rice flour and rice starch flour, and mixing the buckwheat flour, wet milled rice flour and rice starch flour in a weight ratio of 2: 1: 1;
(b) mixing the mixed powders with water and salt to form a batter; And
(c) aging the kneaded product and molding a noodle with a noodle machine, wherein the step (b) is performed using thermomix at 70 ° C for 3 minutes, Characterized in that the dough is kneaded at 100 DEG C for 4 minutes or by dough mixing with hot water. The method according to claim 1,
The above-mentioned rice is a kind of rice such as Ohwon rice, Goami, Estimated, Dongjin, Ohda, Anum, Nam Pyung, Koshihikari, Hitomibore, Hinohihari, Gohan rice, It is composed of rice paddy, white pine, rice paddy, Sampyeong rice, Sangpyeong rice, Sangju rice, Seogan rice, Xian rice, Yeongnam rice, Onnuri rice, A method for producing rice filigree waters using rice selected from the group consisting of one selected from the group consisting of rice. delete delete delete A rice-containing filet rice produced according to the method of any one of claims 1 and 2.

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