KR101757698B1 - Rice noodle manufactoring method and rice noodle using paprika - Google Patents

Rice noodle manufactoring method and rice noodle using paprika Download PDF

Info

Publication number
KR101757698B1
KR101757698B1 KR1020150091299A KR20150091299A KR101757698B1 KR 101757698 B1 KR101757698 B1 KR 101757698B1 KR 1020150091299 A KR1020150091299 A KR 1020150091299A KR 20150091299 A KR20150091299 A KR 20150091299A KR 101757698 B1 KR101757698 B1 KR 101757698B1
Authority
KR
South Korea
Prior art keywords
paprika
rice
dough
weight
parts
Prior art date
Application number
KR1020150091299A
Other languages
Korean (ko)
Other versions
KR20170001381A (en
Inventor
조병옥
Original Assignee
농업회사법인 화순파프리카쌀국수 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 농업회사법인 화순파프리카쌀국수 주식회사 filed Critical 농업회사법인 화순파프리카쌀국수 주식회사
Priority to KR1020150091299A priority Critical patent/KR101757698B1/en
Publication of KR20170001381A publication Critical patent/KR20170001381A/en
Application granted granted Critical
Publication of KR101757698B1 publication Critical patent/KR101757698B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules

Abstract

The present invention relates to a method for manufacturing rice noodle using paprika and more particularly to a method for producing rice noodle using a rich nutritive component and a unique taste and color of paprika to produce a rice noodle using paprika which is tasteful and visually good, Manufacturing method and rice noodle.
The method for manufacturing rice nucifera using paprika according to the present invention comprises the steps of washing harvested paprika, cutting the washed paprika to a predetermined size, removing the unexposed portion, and paprika obtained through the preparation step, Producing a paprika juice; and mixing 80 to 120 parts by weight of the paprika juice produced in the paprika juice production step with 100 parts by weight of rice flour to produce a primary dough, A second mixing step of adding 40 to 60 parts by weight of wheat flour to 100 parts by weight of the primary dough and stirring to produce a secondary dough; and adding 2 to 5 parts by weight of paprika powder to 100 parts by weight of the secondary dough A third molding step for producing a third dough by stirring, and a third molding step for molding the third dough into a molding machine and extrusion molding to form a face, And a freeze-drying step of drying the face flakes generated in the face molding step in a freeze dryer.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice noodle preparation method using paprika,
The present invention relates to a method for manufacturing rice noodle using paprika and more particularly to a method for producing rice noodle using a rich nutritive component and a unique taste and color of paprika to produce a rice noodle using paprika which is tasteful and visually good, Manufacturing method and rice noodle.
Rice, the raw material of Korea's stocks, is one of the representative crops in Korea. In 2009, about 886,000 tons of rice was produced only in Jeollanam-do region. However, recent westernized eating habits and changes in living conditions have led to a decrease in rice consumption and a decrease in rice consumption. Recently, the problem of overproduction of rice has been raised, It intends to promote rice consumption by expanding processing rice at 470,000 tons. In this regard, studies are underway to utilize rice, which was previously used as rice, a Korean stock, as various processed foods.
In this regard, the consumption of rice noodles in Korea is 10,000 tons as of 2008, which is only about 9% of the total noodle market. Therefore, the development of rice noodles using rice such as rice noodles or rice noodles Is required.
Nutrients of rice are concentrated in rice bran (rice gruel) and rice gruel (embryo) with more than 95% of nutrients such as fat, carbohydrate and protein, but all of these nutrients are separated and only 5% .
In addition, octacosanol is contained in the rice gut, which reduces cholesterol in the body and increases the glycogen that restores body fatigue. Octacosanol is a powerful substance that allows migratory birds to fly for thousands of kilometers, ≪ / RTI >
The above-described intact rice tocotrienol has a strong antioxidant activity against blood vessels 40 times stronger than tocopherol and contains a large amount of dietary fiber, which is known to be effective in the prevention of chronic constipation, succulence, and prevention of adult diseases.
Many of these beneficial ingredients have traditionally been rice, except for rice, traditional rice, bamboo, and sikhye, but they are not industrialized. Recently, some 378 companies, including makgeolli and rice cakes, have processed 240,000 tons of rice per year, but the rice processing industry is very small and lacks technological power. The tendency to consume rice as a dietary supplement, as well as rice, rice cake, and preference food is increasing in the diet, and consumption patterns of rice are also changing in line with aging and nuclear family trends. It is necessary to develop more diverse and competitive rice processing products by applying new processing technology to this trend.
In order to solve the above problems, Korean Patent Laid-Open Publication No. 2003-91370 (method for manufacturing rice nuclease) has a method of washing rice, soaking and pulverizing rice; Mixing the pulverized product so that the total moisture content is 25 to 35% by weight, and then preparing a dough; Rolling the kneaded mixture one time to prepare a face zone; Aging the cotton sheet together with the film; And a step of cutting the aged surface zone to cut into a predetermined length so as to be in the form of a surface. Korean Patent Application No. 2008-6388 (Method for producing rice noodle) A method for producing a rice noodle with a weight ratio of rice flour, wheat flour and potassium carbonate To 5: 4: 1; A kneading step of adding 40 to 60% of milk to the mixture obtained through the mixing step to obtain a kneaded product; A face sheet forming step of feeding the kneaded product to a face machine and extrusion molding to form a face sheet; A first drying step of drying the cotton sheet at 45 to 50 DEG C for 40 to 50 minutes; A second drying step of drying the surface plate having been subjected to the first drying step at 25 to 30 DEG C for 3 to 5 hours; And a third drying step of drying the surface of the surface treated with the second drying step at room temperature for 2 hours to 4 hours, is known.
However, since the above-mentioned known technology is produced by adding water and kneading grain powder such as rice flour and flour, other ingredients beneficial to the human body are lacking in addition to the carbohydrate ingredient, which is abundantly contained in rice flour and wheat flour. When such rice noodle soup is consumed Not only could the human nutritional deficiencies be lacking, but the color also had no other color than the unique color of rice flour and flour, which provided a visual pleasure and lacked appetite-enhancing functions.
Disclosure of Invention Technical Problem [8] The present invention has been proposed in order to solve the above-mentioned problems, and it is an object of the present invention to provide a novel rice nugget which has a unique taste and aroma completely different from the conventional rice nugget, The present invention relates to a method for producing rice nucifera using paprika which can provide an appetite-enhancing effect and rice nuclease.
The problems to be solved by the present invention are not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.
According to an aspect of the present invention, there is provided a method for preparing rice paddy rice using paprika, comprising the steps of washing harvested paprika, cutting the washed paprika to a predetermined size, removing the unheated portion, The resulting paprika is subjected to a paprika juice producing step to produce a paprika juice using an extractor, and 80 to 120 parts by weight of the paprika juice produced in the paprika juice producing step are stirred with 100 parts by weight of rice flour to produce a primary dough A second mixing step of adding 40 to 60 parts by weight of wheat flour to 100 parts by weight of the primary dough and stirring to produce a secondary dough; A third mixing step of adding 2 to 5 parts by weight of powder and stirring to produce a third dough; and a third mixing step of putting the third dough into a sifter, And a freeze-drying step of drying the face flakes generated in the face molding step in a freeze dryer.
Preferably, the preparation step further includes a step of pouring the paprika cut to a predetermined size into boiling water for 1 minute to 2 minutes to prevent the color of the paprika juice from being oxidized and discolored.
In addition, the paprika powder may be prepared by a method comprising: an unexposed portion removing step of removing an unexposed portion of harvested paprika; a washing step of washing the paprika which has undergone the ineffective portion removing step; Drying the paprika cut through the pulping process at a temperature of 60 ° C to 80 ° C for 6 hours to 10 hours using a drier, and pulverizing the dried paprika through a pulverizer to remove the powder And a pulverizing step of forming a pulverized powder.
Further, the present invention is characterized by rice noodle produced by any one of the above-mentioned production methods.
The method of producing rice noodle using the paprika according to the present invention and the rice noodle soup according to the present invention have a unique taste and aroma completely different from those of conventional rice noodle soup, and contain not only a large amount of nutrients beneficial to the human body, It is a very useful invention that can contribute greatly to the improvement of the people's eating habits and the creation of a new food culture since it shows a visual pleasure and an appetite-enhancing effect.
1 is a flowchart of a method for manufacturing rice noodle using paprika according to an embodiment of the present invention.
2 is a flow chart of a method for producing paprika powder of rice noodle using paprika according to an embodiment of the present invention.
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for manufacturing rice nucifera using paprika and rice nuclease according to the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a flow chart of a method of manufacturing rice paddy rice using paprika according to an embodiment of the present invention, and FIG. 2 is a flowchart of a method of manufacturing paprika powder of rice paddy rice using paprika according to an embodiment of the present invention.
In the drawings, the same reference numerals are given to the same elements even when they are shown in different drawings. In the drawings, the same reference numerals as used in the accompanying drawings are used to designate the same or similar elements. And detailed description of the configuration will be omitted. Also, directional terms such as "top", "bottom", "front", "back", "front", "forward", "rear", etc. are used in connection with the orientation of the disclosed drawing (s). Since the elements of the embodiments of the present invention can be positioned in various orientations, the directional terminology is used for illustrative purposes, not limitation.
The method of manufacturing rice paddy rice using paprika according to an embodiment of the present invention is characterized in that paprika harvested as shown in FIG. 1 is washed using drinking water, and the washed paprika is cut into a predetermined size, (S10).
At this time, when cutting the paprika, it is preferable to cut the paprika in four equal portions.
The cut paprika is further boiled in boiling water at 100 DEG C for 1 minute to 2 minutes (S20).
At this time, the reason for cutting the cut paprika is that the color of paprika is oxidized according to the passage of time after the paprika is poured, the red color is orange, the orange color is yellow, and the color becomes pale and turbid.
In addition, when the cut time of the cut paprika exceeds 2 minutes, not only the vitamin components contained in the paprika can be destroyed but also the sugar contained in the paprika exhibits a bitter taste, Do.
The paprika thus extracted is made into a paprika juice solution using an extractor (S30).
At this time, the paprika juice solution is preferably a juicer using a pressing method so as to prevent the deterioration of the final rice noodle at the time of kneading due to the paprika residue contained in the juice and to prevent the paprika residue from entering in order to increase the uniformity of the dough color desirable.
However, in case of using a juicer using a pulverizing method, it is possible to remove the debris contained in the juice of paprika by using a wicking apparatus and a squeezing net.
The paprika juice and the rice flour are stirred to produce a primary dough (S40).
At this time, it is preferable that 100 parts by weight of the rice flour is stirred with respect to 80 to 120 parts by weight of the paprika juice to produce a primary dough.
40 to 60 parts by weight of wheat flour is added to 100 parts by weight of the primary dough to produce a secondary dough (S50).
When the wheat flour is added, 1 to 5 parts by weight of salt and 5 to 10 parts by weight of starch are added to 100 parts by weight of the rice dough.
In addition, 2 to 5 parts by weight of paprika powder is added to 100 parts by weight of the secondary dough to produce a third dough (S60).
The reason for mixing the dough into primary, secondary and tertiary portions is to maximize the flavor of paprika by adding paprika powder so that the effective component of the paprika juice can be sufficiently mixed with the rice flour.
Preferably, the paprika powder is added with a paprika powder of the same color as that of the paprika juice mixed at the time of producing the primary dough.
The paprika powder is removed (P10) such as the nipple and seed of paprika harvested as shown in Fig. 2 (P10), and the paprika having been removed from the paprika is cleaned with drinking water (P20).
The washed paprika is cut into a predetermined size (P30). At this time, in order to prevent drying due to moisture contained in the paprika, it is preferable to cut the paprika so that the paprika has a thickness of 0.5 cm to 2 cm or a size of 0.5 cm to 3 cm .
The pulp paprika is dried using a drier at a temperature of 60 ° C to 80 ° C for about 6 hours to 10 hours (P40). Then, the dried paprika is pulverized using a pulverizer (P50).
The third dough is put into a sifter used for cotton production, and extruded at a constant pressure to produce rice noodles (S70).
In addition, the rice noodle soup produced is put into a freeze drier to be dried (S80), and the dried rice noodle soup is packaged, distributed and sold.
The present invention, which is manufactured by the above-described method, has a unique taste and flavor completely different from the conventional rice noodle soup. The present invention not only contains a large amount of nutritive components beneficial to the human body, but also provides a variety of colors to provide visual pleasure, It is an extremely useful invention that can greatly contribute to the improvement of the people's eating habits and the creation of a new food culture.
Example  One
(1) preparation step
Wash the harvested paprika and cut the washed paprika vertically into four equal portions to remove the nipple and seeds.
(2) Step of producing paprika juice
The cut paprika is put into the juicer and pressed to produce a paprika juice.
At this time, the dregs contained in the paprika juice are sieved using a sieve.
(3) Primary mixing step
100 L of the paprika juice was mixed with 100 kg of rice flour using a stirrer to produce a primary dough.
(4) Secondary mixing step
100 kg of the primary dough, 60 kg of wheat flour, 5 kg of starch and 5 kg of salt are mixed using a stirrer to produce a secondary dough.
(5) Third stage of mixing process
5 kg of paprika powder is mixed with 100 kg of the secondary dough using a stirrer to produce a third dough.
(6) Cotton molding step
The third dough is put into a sifting machine and extruded at a constant pressure to produce a rice noodle.
(7) Freeze-drying step
The rice noodle produced by the above extrusion molding is put into a freeze dryer to be dried, and the dried rice noodle is packed.
Example  2
(1) preparation step
Wash the harvested paprika and cut the washed paprika vertically into four equal portions to remove the nipple and seeds.
(2) Dehydration process
Cut the paprika into boiling water at 100 ° C for about 1 minute.
(3) Step of producing paprika juice
The paprika soaked in is poured into a juicer, and pressed to produce a paprika juice.
At this time, the dregs contained in the paprika juice are sieved using a sieve.
(4) Primary mixing step
120 L of the paprika juice was mixed with 100 kg of rice flour using a stirrer to produce a primary dough.
(5) Secondary mixing step
100 kg of the primary dough, 60 kg of wheat flour, 5 kg of starch and 5 kg of salt are mixed using a stirrer to produce a secondary dough.
(6) Third stage of mixing process
10 kg of paprika powder is mixed with 100 kg of the secondary dough using a stirrer to produce a third dough.
At this time, the paprika powder is divided into two parts by removing the nipple and seeds by separating the harvested paprika and washing with drinking water. The washed paprika is cut into a thickness of about 1 cm, put into a dryer, After drying, the dried paprika is put into a pulverizer to make a powder.
(7) Cotton molding step
The third dough is put into a sifting machine and extruded at a constant pressure to produce a rice noodle.
(8) Freeze-drying step
The rice noodle produced by the above extrusion molding is put into a freeze dryer to be dried, and the dried rice noodle is packed.
Experimental Example [Sensory Test]
In this Experimental Example, sensory evaluation was carried out on rice noodles using paprika produced through Examples 1 and 2. The sensory test was performed on 100 persons. The results were divided into 5 items such as color, flavor, taste, texture, and overall acceptability.
As shown in Table 1 below, it can be seen that the evaluation was excellent in all items.
Item Example 1 Example 2
color 9.2 9.5
incense 9.1 9.6
flavor 9.3 9.8
Texture 9.1 9.4
Overall likelihood 9.2 9.5
The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the scope of the present invention if they are apparent to those skilled in the art.

Claims (4)

  1. A preparation step of washing the harvested paprika, cutting the washed paprika to a predetermined size, and removing the ineffective portion;
    A paprika juice producing step of producing the paprika juice by using the paprika obtained through the preparing step;
    Mixing 80 to 120 parts by weight of the paprika juice produced in the paprika juice producing step with 100 parts by weight of the rice flour to produce a primary dough;
    A second mixing step of adding 40 to 60 parts by weight of wheat flour to 100 parts by weight of the primary dough and stirring to produce a secondary dough;
    A third mixing step of adding 2 to 5 parts by weight of paprika powder to 100 parts by weight of the secondary dough and stirring to produce a third dough;
    Molding the third dough into a face machine and extrusion molding to produce a face;
    And a freeze-drying step of drying the cotton pellets produced in the surface molding step in a freeze dryer.
  2. The method according to claim 1,
    Wherein the preparing step further comprises pouring the paprika cut to a predetermined size into boiling water for 1 minute to 2 minutes to prevent the color of the paprika juice from being oxidized and discolored. Method of manufacturing rice noodles.
  3. The method according to claim 1,
    Wherein the paprika powder comprises an ineffective part removing step of removing an unexcused portion of harvested paprika;
    A washing step of washing the paprika which has undergone the inevitable part removing process;
    A subdividing step of subdividing the washed paprika into a predetermined size;
    Drying the paprika pulp through the pulping process by blowing air at a temperature of 60 ° C to 80 ° C for 6 hours to 10 hours using a drier;
    And pulverizing the dried paprika through a pulverizer to pulverize the dried paprika in the pulverizer.
  4. A rice noodle using paprika produced by the manufacturing method according to any one of claims 1 to 3.
KR1020150091299A 2015-06-26 2015-06-26 Rice noodle manufactoring method and rice noodle using paprika KR101757698B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020150091299A KR101757698B1 (en) 2015-06-26 2015-06-26 Rice noodle manufactoring method and rice noodle using paprika

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020150091299A KR101757698B1 (en) 2015-06-26 2015-06-26 Rice noodle manufactoring method and rice noodle using paprika

Publications (2)

Publication Number Publication Date
KR20170001381A KR20170001381A (en) 2017-01-04
KR101757698B1 true KR101757698B1 (en) 2017-07-13

Family

ID=57831858

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020150091299A KR101757698B1 (en) 2015-06-26 2015-06-26 Rice noodle manufactoring method and rice noodle using paprika

Country Status (1)

Country Link
KR (1) KR101757698B1 (en)

Also Published As

Publication number Publication date
KR20170001381A (en) 2017-01-04

Similar Documents

Publication Publication Date Title
CN105105006B (en) A kind of potato is the potato zheganmian and preparation method thereof of primary raw material preparation
KR101428862B1 (en) Brown rice citron flakes and manufacturing method thereof
KR20150079658A (en) Food product made from plant parts containing starch and method for the production of said food product
KR100492627B1 (en) Method for preparing an instant noodle
CN106136082A (en) A kind of preparation method facilitating corn aleuron and goods thereof
KR20190025094A (en) Method of manufacturing extrusion molding rices using brown rices and instant brown rices manufactured by the same
KR101757698B1 (en) Rice noodle manufactoring method and rice noodle using paprika
KR101420756B1 (en) Method for manufacturing processed meld rice
KR101481154B1 (en) Puffed cereal containing sea algae and preparing method thereof
KR20150031620A (en) Manufacturing Method of Premix Flour of Bindaetteok
KR20030015335A (en) Method for preparing cereal instant noodles(ramyeon)
KR101813446B1 (en) Method of manufacturing noodles using Plum extract
KR20140073749A (en) Fermented rice noodle manufacturing method and product
KR101570077B1 (en) The manufacturing method of a korean cracker containing the powder of a sweet persimmon and the korean cracker made by the method
KR101180711B1 (en) Composition for Rice Noodle containing Apple and Preparation Method Thereof
JP6131482B2 (en) Miso-like fermented food and method for producing the same
KR101702715B1 (en) Method of manufacturing sweet potatoes noodle and the resulting sweet potatoes noodle
KR101580963B1 (en) Nutrition edible Paste and the manufacture Method
CN105962069B (en) Method for preparing potato noodles
KR20160080878A (en) Manufacturing methode for glutinous rice cake having stuffing made of potatoes and red bean paste and glutinous rice cake using the same
KR102242393B1 (en) Manufacturing method of BUCUMI using mushroom and fresh potato
KR20070066475A (en) Noodles composition comprising tangerine extracts and the process for preparing the same
KR102000908B1 (en) Process for producing noodles containing powdered jangdan soy bean and noodles prepared using the same
KR101904342B1 (en) process for preparing stir-fried rice cake with garlic sauce
KR101861505B1 (en) Method for Producing Snack Including Swimming Crab and Snack Including Swimming Crab for Producing The Same

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant