KR101664242B1 - A Method for Preparing Rice Noodles Using Bamboo Sprout Flour - Google Patents

Abstract

The present invention discloses a method for producing rice noodle with improved cooking characteristics such as water absorption rate and cooking loss ratio and improved mechanical properties such as hardness, adhesiveness, viscosity, elasticity, cohesiveness and the like, by using bamboo shoot powder.

Description

Technical Field [0001] The present invention relates to a method for preparing rice noodles using bamboo shoot powder,

The present invention relates to a method for producing rice noodles using bamboo shoot powder.

Since wheat flour contains gluten that can impart stretchability and viscoelasticity, noodles are usually made only from wheat flour, or from wheat flour as a main ingredient and some other grain added thereto.

Rice contains about 7% of protein and has good nutritional characteristics because it contains vitamin B, vitamins E, dietary fiber, magnesium, fat, iron and calcium. Therefore, consumers' Rice is high in price compared to wheat and does not contain gluten.

Traditionally, rice noodles have been widely consumed in southern China, Thailand, Vietnam, and Southeast Asia. In rice noodle production, high amylose content (> 25 g / 100 g) of Indica rice varieties are known to be suitable (Chemistry and Technology, BO Juliano, ed., 2nd ed., AACC, St. Paul, MN, USA, p 592-599, 1985, Cereal Chem 76: 861-867, 1999)

In Korea, breeding rice varieties such as goat (suitable for noodles) has been studied (Korean J Breed Sci 40: 447-451, 2008) to produce rice noodle, but generally rice has a high stickiness and low gel strength It has a high cooking loss rate and is not suitable for making rice soup. Therefore, in many cases, wheat flour was mixed or gluten was added to produce wheat flour noodles to form a rice noodle surface (Korean J Food Cookery Sci 26: 772-780, 2010; Korean J Community Living Sci 17: 2006; Kim, KS. 2009. Establishment of conditions for the manufacture of noodles using rice flour, MS Thesis, Kongju National University, Chungnam, Korea)

The noodles of rice are related to the moisture absorption of rice flour, the texture of viscous and texture, and the loss of cooking (J Food Sci 53: 1809-1812, 1988; Cereal Chem 76: 861-867, 1999; Cereal Chem 79: 481-485, 2002).

In order to increase the noodles of rice, there is an example in which isolated soy protein is added (Korean J Food Cookery Sci 21: 326-338, 2005), soy flour is added (Korea Patent Publication No. 2004-0000709) or mulberry leaf extract is added Korean Patent Publication No. 2013-0073925).

The present invention discloses a method for producing rice noodles with improved noodle characteristics by using bamboo shoot powder.

It is an object of the present invention to provide a method for producing rice bran water using bamboo shoot powder.

Another object of the present invention is to provide a rice noodle obtained by the above production method.

The inventors of the present invention, as shown in Examples and Experimental Examples below, mixed rice bran powder with 1%, 3%, and 5% (parts by weight, 100 parts by weight of rice flour) ), And it was confirmed that the improvement of the noodles characteristics was improved when the rice bran wax powder was used. Specifically, it was confirmed that the cooking characteristics such as the water absorption rate and the cooking loss ratio were excellent, and the mechanical properties such as elasticity, cohesive gelling property and recovery force were excellent. Furthermore, the results of sensory evaluation were significantly higher than those of non - additive group, except for some additive groups.

The rice bran powder using the bamboo shoot powder of the present invention is prepared by mixing (a) rice bran powder with 1 to 5 parts by weight of bamboo shoot powder per 100 parts by weight of rice flour, adding water, And (b) forming a face sheet from the kneaded product.

In the method for producing rice nucifera according to the present invention, the rice that can be used in step (a) may be rice (rice white), brown rice, gummy rice, rice gruel, black rice, etc. However, (Korean J Breed Sci 40: 447-451, 2008) or a cultivar cultivated for baking or rice flour (Park, Sun Jin, Chonnam University Master's Thesis, 2011).

The rice flour is preferably obtained by pulverizing rice soaked at low temperature so as to have a moisture content in the range of 10 to 15% after soaking the rice. Low temperature drying can minimize nutrient breakdown due to high temperature drying and low temperature drying for this purpose can be carried out around 15 ° C, especially at 15 ± 3 ° C. The moisture content of the rice flour can be determined in consideration of whether the rice flour is uniformly mixed with the bamboo shoot powder at the time of kneading and the starch particles can adequately absorb moisture. According to the experience of the present inventors, the appropriate moisture content is 10 to 15% Range. Here,% means the percentage of the weight of moisture in the total weight of the rice flour. The grain size of the rice flour can also be determined in consideration of the kneading characteristics and the like, and the preferable grain size is 100 to 150 mesh.

In addition, in the method for producing rice nucifera of the present invention, the bamboo shoot powder can be obtained from the pulp ( Phyllostachys nigra var . Henonis Stapf ex Rendle) or Phyllostachys bambusoides Sieb. et Zucc.), and those obtained by drying and pulverizing the bamboo shoots by a vacuum drying method are preferable. Here, the vacuum drying method refers to a drying method in which a sub-atmospheric pressure is applied to evaporate or sublimate at an evaporation temperature or sublimation temperature lower than an evaporation temperature or sublimation temperature in an atmospheric pressure state. When the vacuum drying method is used, the surface and inside of the bamboo shoots are relatively uniformly dried as compared with the hot air drying method, and the drying is performed at a low temperature, so that the destruction of nutrients is minimized. Such a vacuum drying method is divided into a low-temperature reduced-pressure drying method and a freeze-drying method, which can be performed using a low-temperature vacuum drying apparatus or a freeze-drying apparatus distributed in the market. The moisture content and the particle size of the bamboo shoots can be determined in consideration of the dough characteristics and the like as in the case of rice flour. From the experience of the present inventors, it is preferable that the moisture content of the bamboo shoots is 5 to 15% and the particle size is 100 to 300 mesh.

When referring to the following experimental examples, when using the bamboo bamboo shoots, the water absorption rate is high, the cooking loss ratio is low, and the mechanical properties such as elasticity, cohesiveness and resilience are excellent. Furthermore, the sensory evaluation results showed that when 1 to 3 parts by weight of bamboo jellyfish bamboo shoots were added, they were significantly superior to those of the remaining bamboo shoots and no bamboo shoots.

Therefore, in the method of producing rice nucifera according to the present invention, it is preferable to use bamboo bread bamboo shoots, and it is particularly preferable to use 1 to 3 parts by weight of bamboo bread bamboo shoots.

In the method for producing rice nucifera according to the present invention, when water is added to prepare the kneaded product of step (a), water is added in an amount of 70 to 100 parts by weight, preferably 75 to 85 parts by weight based on 100 parts by weight of the rice flour .

In order to improve the flavor of rice noodle and improve the mechanical properties such as hardness and viscosity when the kneaded product is prepared in the step (a), the components commonly used for the production of rice noodle are added To prepare a kneaded product. Examples of such components include a sugar content adjustment component, a hardness component, a mechanical property adjustment component such as viscosity, and a salt content adjustment component.

As the sugar content adjusting component, trehalose, sorbitol, maltitol, lactitol, isomalt, xylitol and the like can be mentioned, and trehalose is preferably used.

D-glucopyranoside (D-glucopyranosyl-1,1-D-glucopyranoside) is a non-reducing disaccharide that exists in the form of stored carbohydrates in bacteria, yeast, fungi, food, insects and animals, has a sweetness of about 50% It has the properties of heat resistance, acid resistance, non-insolubility and the like, and also has effects such as prevention of starch aging, prevention of protein denaturation, non-coloring property and removal of unpleasant odor. Further, the present inventors confirmed that when trehalose is used for the production of rice noodle, the cooking loss is reduced by a preliminary experiment. The added amount of the sugar content adjusting component may be determined in an appropriate range in consideration of the sweetness and the intended sugar content, etc., and it will usually be determined in the range of 0.1 to 3 parts by weight based on 100 parts by weight of the rice flour.

Alginate is a component added to adjust mechanical properties such as hardness, cohesiveness, elasticity, adhesion, resilience and the like when baking or dipping. Examples of the alginate that can be used include sodium alginate, potassium alginate, calcium alginate, and propylene glycol alginate, and may be added in an amount of 0.1 to 0.5 parts by weight based on 100 parts by weight of the rice flour.

Also, transglutaminase may be used together with an arginate to induce crosslinking between rice flour proteins as a constituent of mechanical properties to enhance viscoelasticity and the like. The amount of the transglutaminase to be added will usually be determined in the range of 0.1 to 2.0 parts by weight based on 100 parts by weight of the rice flour.

Also, the soy protein isolate may be used in a range of 0.1 to 3.0 parts by weight based on 100 parts by weight of the rice flour as a constituent component of the mechanical properties.

In the step (a) of the present invention, salt may be further added to adjust salinity. The amount of the salt to be added may be determined in consideration of an intended salinity and the like, and is usually determined in the range of 0.1 to 5.0 parts by weight, particularly 0.5 to 3 parts by weight, based on 100 parts by weight of the rice flour .

In the method of manufacturing rice nucifera of the present invention, after the kneaded product is prepared by using rice flour, bamboo shoot powder or the like, a resting step may be added to stabilize the kneaded product to improve the formation of the cotton product. The resting step may be carried out at room temperature for about 1 hour to about 5 hours.

In the method of the present invention, after the dormant step, a step of forming a face sheet from the kneaded product is performed. The face sheet may be produced in the form of a sheeted or flat noodle and an extruded rice noodle. The cut surface is formed by finely kneading the kneaded material through a napkin or the like and finely cutting the extruded surface. The extruded surface is pulled out thinly through an extruder or the like. However, unlike wheat, rice does not contain gluten, so the viscoelasticity of the batter is weak. Therefore, it may be difficult to form the face using the batter as it is. Therefore, it is preferable to form the face zone after the kneaded product is gorgeously cooled by using a steamer or the like. Particularly, in the case of the extruded surface, there may be a phenomenon in which the surface of the extruded surface is broken. Such a liquefaction step may be carried out for 10 to 20 minutes with water vapor of 100 DEG C or more.

In another aspect, the present invention relates to a rice noodle obtained by the above-described manufacturing method.

The rice noodle of the present invention can be understood as a rice noodle with improved cooking characteristics such as water absorption rate and cooking loss ratio and mechanical properties such as hardness, adhesiveness, viscosity, elasticity and cohesion, and the flavor is improved by adding bamboo shoot powder.

As described above, according to the present invention, by using bamboo shoot powder, it is possible to provide a method of manufacturing rice noodle with improved cooking characteristics such as water absorption rate and cooking loss ratio and improved mechanical properties such as hardness, adhesiveness, viscosity, elasticity and cohesiveness.

Furthermore, the rice noodle soup according to the present invention is known to be effective not only in terms of flavor by using bamboo shoot powder but also especially in prevention of bamboo shoot constipation, fever attack, hangover relief, ambulatory action, diuretic action, stress, insomnia, obesity, hypertension , Food preservation, Munwoonjang, p315 (1998); Dongbucho, Namsan p1669 (1983)), and this functionality can also be obtained.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Manufacture of bamboo shoot rice noodle soup

First, rice was used for making bamboo shoot rice noodle, and rice flour was washed 3 times with tap water, water was poured three times the weight of rice, water was soaked at a temperature of 15 ± 2 ℃, (15 ± 2 ° C) and dried to a moisture content of about 12% in a room to be dehumidified. It was then milled and passed through a 100 mesh sieve to produce rice flour.

1%, 3%, 5% or 1%, 3%, and 5% of bamboo shoots were added to the mixture of rice flour and the ingredients shown in Table 1 below. Then, water was mixed and kneaded by hand at room temperature for 10 minutes. In order to stabilize the structure of the dough and to improve the formation of the face, the dough was wrapped around the wrapping so as not to dry and packed so as to prevent air from passing through. The sheet was repeatedly passed through a manual sifter (Pastabike 150, Italy) to sheeting with a thickness of 3 mm, and the surface was cut to a width of 5 mm. The prepared noodles were stored in a zipper bag and stored in a refrigerator.

In the above, the bamboo shoot powder was obtained by washing the bamboo shoots, lyophilizing and pulverizing them and passing them through a 120 mesh sieve.

Ingredients and content of rice noodles Rice flour
(g) Protein-S
(g) Gum-A
(g) Salt
(g) Water
(mL) Enzyme TG (g) trehalose
(g) 100 2 0.4 2 79.42 0.15 1.6  * Gum-A is sodium alginate.

In Table 1, trehalose was used because it was judged to be easy to improve the cooking loss rate through previous experiments. Protein-S (soy protein, Samyang) was used as a food additive with excellent binding ability. It is a component used in food.

< Experimental Example > Experiment on quality of bamboo shoot rice noodle

<1> Experimental method

<1-1> Dough characteristics of noodles

L, a, and b values were measured using a colorimeter. The physical properties of the cooked dough were compression tested using a Texture Analyzer TA-XT, England.

<1-2> Cooking characteristics of noodles

In order to measure the cooking characteristics of rice noodles, 10 g of rice noodles were placed in 200 mL of boiling water and boiled for 5 minutes. Then, the weight of the noodles was measured and the volume was increased by putting the noodles in a measuring cylinder filled with water. The moisture content of the cooked rice was measured by the increased weight, and the cooked water was placed in an aluminum container at 105 ° C, dried, and weighed to calculate the cooking loss rate.

- Weight of boiled noodles

The boiled noodles were cooled in cold water flowing for 30 seconds, then placed in a cooker and allowed to stand for 3 minutes to remove water, and the weight of the cotton was measured.

- Volume of boiled noodles

30 mL of distilled water was filled in a 50 mL mess-cylinder, and the volume of the water was measured by increasing the volume of the noodles.

- Moisture content of cooked noodles

The water content of cooked noodles was calculated as follows.

Water absorption (%) = [Weight of cooked noodles (W1) - Weight of raw surface (W0)] / [Weight of raw surface (W0)] × 100

- Cooking loss rate

The water boiled from the noodles was measured by drying in a 105 ° C oven for 12 hours.

- Sensory evaluation of cooking surface

Sensory evaluation of rice noodles was carried out on eight sensory agents who explained the characteristics of rice noodles and trained evaluation methods.

<2> Experimental results

<2-1> Chromaticity of rice noodles

Table 2 shows the color of rice noodles prepared by mixing 1, 3, and 5% of bokbuk and bokjuk bamboo powder, respectively.

The lightness (L) value of rice flour, which did not contain bamboo shoot powder, was the highest at 90.55 and the darkness was increased as the amount of rice bran was increased And the brightness value of Woongjuk is lower than that of. The degree of redness (+ a) showed a higher degree of redness than that of Wangjuk, the b value of yellowness, and the value of jacquard a little higher.

<2-2> Cooking characteristics of noodles

The moisture content, volume and cooking loss of cooked rice noodle prepared by adding 1, 3 and 5% of rice bran, jokbuk bamboo powder were measured, and the results are shown in Table 3 below.

As shown in Table 3, the moisture content and volume of the noodles after boiling were lower than those of the samples not containing the added minced juice. And 39.86%, respectively. However, as the amount of added bamboo shoots increased, the water content and volume decreased with the addition of bamboo shoots. Cooking loss of rice noodles is an index indicating the degree of solids, especially starch, in water of noodles during boiling of noodles. When cooked rice powder is added to cooked rice noodles, I can see that it is shrinking. When 1% was added, the lowest cooking loss was shown, but the cooking loss rate was increased with increasing the amount. The cooked characteristics after boiling showed that the quality of raw noodles could be improved by adding Rokugi powder compared to the roasted samples.

<2-3> Mechanical properties of cooked noodles

The results of measuring the mechanical texture of the cooked rice noodles are shown in Table 4 below.

As shown in Table 4, the hardness of cooked rice noodles tended to increase with the addition of minced rice, and the addition of 1% zucchini had the highest hardness of 1618.56, The hardness value was lower than that of the non-added sample, and the hardness was lower as the addition amount was increased. Adhesion showed higher adhesion when added with powder and lowest adhesion value with addition of 1%. Based on the results showing the resilience value, it is considered that the mechanical quality characteristics of roasted pongee were better than that of rosewood sample.

<2-4> Sensory evaluation results of cooked noodles

The raw surface prepared by adding bamboo shoot powder was cooked, and the sensory evaluation was performed on the appearance, taste, texture and overall acceptability. The results are shown in Table 5.

The results are shown in Table 5. As shown in Table 5, when the powder was added, the gloss, color, and flavor of the external appearance were lower than those of the samples not added. On the other hand, when 1% , The highest score in overall quality. The addition of 3% Kwangjuk was also superior to the non - additive group. However, as the added amount of bamboo shoots increased, the panel had a feeling of rejection and showed a tendency to prefer the roasted jam sample compared to the roasted jam. Based on the cooking, mechanical, and sensory evaluation results, it was found that the quality of raw pork samples was better than that of the roasted pork samples. The addition of 1% showed the highest preference.

Claims (7)

(a) mixing rice flour, a sugar content adjusting component, an adjusting component of mechanical properties, a salt content adjusting component, and 1 part by weight of a rice bamboo bamboo shoot powder relative to 100 parts by weight of rice flour and adding water to prepare a batter, and
(b) forming a face sheet from the kneaded product,
Trehalose is used in an amount of 0.1 to 3 parts by weight based on 100 parts by weight of the rice flour as the sugar content adjusting component,
Alginic acid salt is used as the adjusting component of the mechanical properties in a weight of 0.1 to 0.5 parts by weight based on 100 parts by weight of the rice flour,
Also, transglutaminase is used in an amount of 0.1 to 2.0 parts by weight based on 100 parts by weight of the rice flour as an adjusting component of the mechanical properties,
Wherein the salt is used in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of the rice flour as the salinity adjusting component.
delete delete delete delete The method according to claim 1,
Wherein the step (b) is performed after the kneaded product is gelatinized.
A rice noodle using the bamboo shoot powder obtained by the manufacturing method according to claim 1 or 6.