KR101861902B1

KR101861902B1 - Manufacturing method of rice pasta containing spinach

Info

Publication number: KR101861902B1
Application number: KR1020150178847A
Authority: KR
Inventors: 손상재
Original assignee: 경상남도 고성군
Priority date: 2015-12-15
Filing date: 2015-12-15
Publication date: 2018-05-28
Also published as: KR20170071016A

Abstract

The present invention relates to a method for producing rice pasta surface including spinach, and more particularly, to a method for producing rice pasta surface including spinach powder and spinach containing tapioca starch.
The method for producing rice pasta surface containing spinach of the present invention comprises a first step called after washing rice; A second step of milling the so-called rice to produce rice powder; A third step of mixing tapioca starch, purified salt, and spinach powder into the rice powder, and then adding water to knead the mixture; A fourth step of extruding the dough into a penne form in a molding machine and then first cutting the dough; A fifth step of aging the first cut penne; A sixth step of secondly cutting the aged penne; A seventh step of freezing the second cut penis; An eighth step of drying the frozen penne in a drying chamber; And a ninth step of packing the dried penne into a wrapping paper and sealing the wrapping paper.

Description

{Manufacturing method of rice pasta containing spinach}

The present invention relates to a method for producing rice pasta surface including spinach, and more particularly, to a method for producing rice pasta surface including spinach powder and spinach containing tapioca starch.

Due to the recent westernized dining culture in Korea, the market has been growing rapidly, mainly in western cuisine. The number of Italian family restaurants has increased and consumption of pasta has been increasing. Pasta (pasta) is an Italian noodle dish made by kneading basic ingredients such as flour, egg, salt, etc., and its variety is more than 150 kinds. It is made of long pasta represented by stargate (spaghetti) short pasta such as long pasta and macaroni and penne and is divided into dried pasta and fresh pasta according to the recipe.

Dry pasta is good for the productivity and quality of pasta by using roughly ground semolina of embryo of durum wheat with high gluten content and raw pasta can be obtained by mixing semolina with common wheat flour or by using only wheat flour It is common to manufacture. In Korea, mainly dried pasta is widely used. However, fresh pasta is used in the western and northern regions of the country, which is fresh and tastes smooth and can enhance various colors, shapes and nutrients according to the addition of the ingredient.

On the other hand, in recent years, various researches have been concentrated on the production of various pastas from various kinds of rice. Rice is a major grain consumed in Asia and is a representative crop consumed by almost half of the world's population, and research has been attempted to utilize it as a pasta.

However, when preparing pasta using rice, excessive cracking occurs in drying, and the texture of the pasta is deteriorated. Therefore, research on a manufacturing method that can solve this problem is required.

Korean Patent No. 10-1235894

Disclosure of the Invention The present invention has been conceived to solve the problems of the prior art as described above, and it is an object of the present invention to provide a rice pasta surface by adding tapioca starch to a dough and preparing rice pasta surface under optimum temperature and time conditions such as aging and drying, (Cracking), and the object of the present invention is to provide a method for producing rice pasta including spinach having spinach functionality by adding spinach powder.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

The method for producing rice pasta surface containing spinach of the present invention comprises a first step called after washing rice; A second step of milling the so-called rice to produce rice powder; A third step of mixing tapioca starch, purified salt, and spinach powder into the rice powder, and then adding water to knead the mixture; A fourth step of extruding the dough into a penne form in a molding machine and then first cutting the dough; A fifth step of aging the first cut penne; A sixth step of secondly cutting the aged penne; A seventh step of freezing the second cut penis; An eighth step of drying the frozen penne in a drying chamber; And a ninth step of packing the dried penne into a wrapping paper and sealing the wrapping paper.

According to the solution of the above-mentioned problem, the method for producing rice pasta surface containing spinach of the present invention is characterized in that the pasta surface is excellent in texture, cracks There is an effect that can be done.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing a rice pasta surface including a spinach of the present invention. FIG.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings.

1 is a flow chart showing a method for manufacturing a rice pasta surface including a spinach according to the present invention.

First, rice is washed after the first step (S10). Specifically, the rice to be the main raw material of the rice pasta is washed, and then the washed rice is called in a bucket.

It is preferable that the rice to be the main raw material is a sodomy cotton variety. The above-mentioned Sammy cotton varieties are one of the rice varieties, and the amylose content necessary for making the cotton is high, so that it is suitable for producing rice.

The time for which the rice is called is preferably 2 to 3 hours. If the time for which the rice is called is shorter than 2 hours, the rice is hardly blown because the rice is hardly blown, which makes it difficult to produce the powder and may affect the texture of the pasta surface. If the time exceeds 3 hours, The efficiency is deteriorated.

Next, in the second step (S20), the so-called rice is pulverized to prepare a rice powder. Specifically, in order to use the dough as a raw material, the rice is crushed and pulverized.

Next, in the third step (S30), the rice powder is mixed with tapioca starch, purified salt, and spinach powder, and water is added to the mixture. Specifically, the rice powder prepared by pulverization is mixed with refined salt for the liver of tapioca starch and dough, water is added and the batter is kneaded.

The tapioca starch is starch obtained from the roots of cassava, which is a tropical crop. It is a starch which is obtained by washing, peeling and scratching the rootstock of cassava and purifying the starch obtained by bifurcation and drying with the sun or hot air.

The tapioca starch is easy to gelatinize (the process in which the starch is expanded by heat and moisture to change its physico-chemical properties or structure to increase viscosity, increase water solubility, increase volume, etc.) and aging In particular, in the case of starch, when the starch, that is, the starch is hardened gradually when it is left at room temperature, the phenomenon of returning to the starch, for example, the phenomenon of rice cake, rice and bread being hardened) There is an effect of mitigating cracks (cracking).

The spinach powder was prepared by drying and pulverizing spinach. The spinach contains a large amount of inorganic components such as calcium, phosphorus, iron, and especially iron. Vitamins A and C are also important as a source of vitamins.

The mixing ratio of the powders used in the kneading is preferably 95 to 100 parts by weight of rice powder, 0.5 to 1 part by weight of purified salt, and 0.5 part by weight of spinach powder per 1 part by weight of tapioca starch.

When the rice powder is mixed in an amount of less than 95 parts by weight based on 1 part by weight of the tapioca starch, the texture of the pasta surface may be deteriorated due to excessive content of the tapioca starch. When the rice powder is mixed in an amount exceeding 100 parts by weight, And the effect of lowering the cracking may not be sufficiently exhibited.

The refined salt is added to the dough to make a liver. When the dough is mixed with less than 0.5 part by weight, the dough is not sufficiently livery. If the dough is mixed with more than 1 part by weight, excessive salt may harm the taste of the cotton.

When the spinach powder is mixed at less than 0.5 part by weight, the content of the spinach powder is lowered to fail to transmit the functionality of the spinach. If the content of the spinach powder is more than 0.5 part by weight, the color and flavor of the spinach powder may lower the consumer's preference.

Next, in the fourth step (S40), the dough is extruded in the form of a penne in a molding machine, and first cut. Specifically, the dough is molded into a penne shape, which is one of the pasta planes, by using a molding machine, and is firstly cut to a size that is easy to manage.

The penne is a kind of pasta noodle, usually used in a lot of gratin.

At the first cutting, it is preferable to cut to 60 to 70 cm, which is an easy size for management in the aging step to be performed later.

Next, in the fifth step (S50), the first cut penne is aged. Specifically, the first-cut penne is matured at low temperature in a refrigerating chamber. By the above-mentioned low-temperature aging process, a smooth, chewy penne can be produced.

The above aging is preferably carried out at 5 占 폚 for 24 hours at a low temperature.

If the aging temperature is less than 5 ° C, freezing of the penne occurs and the aging process does not proceed smoothly. If the aging temperature is higher than 5 ° C, surface alteration may occur.

If the aging is carried out for less than 24 hours, the aging may not be completed and the effect of aging at low temperature may not be sufficiently manifested. If the aging exceeds 24 hours, aging may be completed and the efficiency of the work may be deteriorated.

Next, in the sixth step (S60), the aged penis is secondarily cut. Specifically, the penne subjected to the low-temperature aging is secondly cut to a size that can be eaten.

At the time of the second cutting, it is preferable that the cut is cut to a size of 6 to 7 cm which is a size that the consumer can easily eat.

Next, in the seventh step (S70), the second cutter is frozen. Specifically, the penne cut in the second order is frozen in the freezing chamber. Through the above-mentioned freezing process, separation of the penes attached to each other is facilitated, and fermentation is prevented from proceeding due to continuous aging.

The freezing of the penne is preferably carried out at -22 ° C for 24 hours.

When the freezing time is less than -22 ° C, the penne is excessively hardened and broken. When the freezing time is more than -22 ° C, the separation and fermentation stop effects are less likely to occur.

If the refrigeration time is less than 24 hours, the refrigeration may not be completed and the effect of separation and fermentation may not be fully manifested. If the refrigeration time exceeds 24 hours, the refrigeration may be completed and the efficiency of the operation may be deteriorated. have.

Next, in the eighth step S80, the frozen penne is dried. Specifically, the frozen penne is subjected to primary drying, secondary drying, and tertiary drying. The drying is divided into three steps to minimize the crack (cracking) phenomenon of the penne.

The primary drying is carried out at 25 캜. If the primary drying is carried out at a temperature lower than 25 ° C, the drying time is long and the efficiency of the work is lowered. When the primary drying is carried out at a temperature higher than 25 ° C, the rate of occurrence of cracks is increased due to a rapid temperature change.

The secondary drying is carried out at 35 캜. When the secondary drying is performed at a temperature lower than 35 ° C., the drying time is long and the efficiency of the work is lowered. When the secondary drying is performed at a temperature higher than 35 ° C., the rate of occurrence of the cracking phenomenon is increased due to the rapid temperature change.

The tertiary drying is carried out at 55 캜. When the secondary drying is performed at a temperature lower than 55 ° C, the drying time is long and the efficiency of the work is lowered. When the secondary drying is performed at a temperature higher than 55 ° C, the rate of occurrence of the cracking phenomenon increases due to a rapid temperature change.

The drying time is preferably 2 hours in consideration of the degree of drying according to the temperature of each drying step (primary, secondary, and tertiary drying).

Next, in a ninth step (S90), the dried penis is sealed and packed in a wrapping paper. Specifically, a predetermined amount of the dried penne is put into a wrapping paper and sealed and packaged to produce a finished product.

Hereinafter, the experimental contents of the rice pasta through the method of producing rice pasta including the spinach of the present invention will be described in detail.

A. Quality Characteristics of Rice Varieties

In order to compare the quality characteristics of rice pasta with the spinach of the present invention, the following experiment was carried out to select a graduate student of Food Science and Engineering who was recognized as an appropriate examiner and to conduct training suitable for the purpose of this experiment, Respectively. The sensory test items were 9 points on the rice pasta surface, 9 points on the texture and overall liking, and 9 point on the Liker scale.

[Comparative Example 1]

Comparative Example 1 is a rice pasta surface prepared by using the pickled rice among the rice varieties.

[Comparative Example 2]

Comparative Example 2 is a rice pasta surface produced by using five kinds of rice among the rice varieties.

[Comparative Example 3]

Comparative Example 3 is a rice pasta prepared by using ghoshikari rice among rice varieties.

[Example 1]

Example 1 is a rice pasta surface produced by using rice of the rice variety.

division Sensory characteristics shape Texture Overall likelihood Comparative Example 1 4.70 3.35 3.75 Comparative Example 2 5.00 3.75 4.50 Comparative Example 3 5.25 4.50 4.85 Example 1 6.50 6.35 6.40

As shown in Table 1, it can be seen that both the shape, texture and overall taste of the pasta surface are superior to those of Comparative Examples 1 to 3. Therefore, it can be seen that it is most preferable to use the rice of the present invention for producing rice pasta including the spinach.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the appended claims rather than the foregoing description, And all changes or modifications derived from equivalents thereof should be construed as being included within the scope of the present invention.

S10. Stage 1, called after washing rice
S20. A second step of pulverizing the above-mentioned boiled rice to produce a rice powder
S30. The third step of mixing the rice powder with tapioca starch, refined salt, and spinach powder followed by adding water and kneading
S40. The fourth step of extruding the dough into a penne form in a molding machine and then first cutting
S50. In the fifth step of aging the first-cut penis
S60. A sixth step of secondly cutting the aged penne
S70. A seventh step of freezing the second cut penis
S80. And a step 8 of drying the frozen penne in a drying chamber
S90. The ninth step of packing the dried penne into a wrapping paper and sealing and packaging

Claims

A first step of washing the rice for 2 to 3 hours;
A second step of milling the so-called rice to produce rice powder;
A third step of mixing tapioca starch, purified salt, and spinach powder into the rice powder, and then adding water to knead the mixture;
A fourth step of extruding the dough into a penne form in a molding machine and firstly cutting the dough into 60 to 70 cm;
A fifth step of aging the first cut penne;
A sixth step of secondly cutting the aged penne;
A seventh step of freezing the second cut penis;
An eighth step of drying the frozen penne in a drying chamber;
And a ninth step of packing the dried penne into a wrapping paper and sealing the wrapping paper,
In the third step, 95 to 100 parts by weight of rice powder, 0.5 to 1 part by weight of salt and 0.5 part by weight of spinach powder are added to 1 part by weight of tapioca starch,
The aging in the above step 5 is carried out at 5 DEG C for 24 hours,
The second cutting in the sixth step is cut to 6 to 7 cm,
The refrigeration in the seventh step is carried out at -22 DEG C for 24 hours,
In the drying in the eighth step,
Including primary drying, secondary drying, and tertiary drying,
The first primary drying is carried out at 25 DEG C for 2 hours,
The secondary drying is carried out at 35 DEG C for 2 hours,
The third drying was carried out at 55 캜 for 2 hours,
Characterized in that the above-mentioned rice is a variety of Sammy cotton varieties.

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