KR101912895B1 - Making method of rice noodle using dry-milled rice flour and sago starch - Google Patents

Abstract

The present invention relates to a manufacturing method of rice noodles using dry-milled rice flour and sago starch. Specifically, the manufacturing method of rice noodles using dry-milled rice flour and sago starch comprises: a) a step of mixing 40-55 parts by weight of 60-70°C water with 100 parts by weight of a dough composition including 95-97 wt% of dry-milled rice flour, 0.5-1.5 wt% of bean flour, 1.5-2.5 wt% of sago starch, 0.2-1 wt% of a thickener, and 0.5-1 wt% of refined salt, and kneading the mixture to manufacture dough; b) a step of fermenting the dough at room temperature for 20-40 minutes; c) a step of heating the fermented dough to 85-105°C and extruding the dough to manufacture noodles; and d) a step of cutting the noodles, and sealing and packaging the noodles to cool the noodles to -25°C to -35°C for at least 24 hours. According to the present invention, rice noodles of excellent quality containing rice flour as a main ingredient, having excellent texture and flavor, maintaining elasticity, and almost eliminating starch elusion can be manufactured. Specifically, rice noodles can be manufactured by using 100% natural materials to provide consumers with rice noodles which can be safely consumed by anyone. Also, the large amount of water necessary for wet milling can be reduced to conserve a valuable resource and contribute to environmental preservation as well as reducing rice flour processing costs to provide rice noodles of excellent quality at competitive prices. Moreover, rice consumption is promoted to greatly contribute to resolving inventory problems.

Description

[0001] The present invention relates to a dry rice flour and a sago starch,

The present invention relates to a method for producing rice nucifera using dry rice flour and mash starch, and more particularly, to a method for producing rice nucifera using dry rice flour and accidental starch comprising: a) 95 to 97% by weight of dry rice flour, 0.5 to 1.5% by weight of soybean flour, 1.5 to 2.5% And 0.5 to 1% by weight of purified water, and mixing 40 to 55 parts by weight of water at 60 to 70 캜 with respect to 100 parts by weight of the dough composition to prepare a kneaded product; b) aging the kneaded product at room temperature for 20 to 40 minutes; c) extruding the aged dough while heating to 85 to 105 캜 to prepare noodles; And d) cutting and sealing the noodle and cooling it at -25 to -35 占 폚 for more than 24 hours.

At present, rice self-sufficiency rate in Korea is over 90%. However, the consumption of rice is decreasing due to the development of eating - out culture, the spread of Western food, the increase of 1 license, Average per capita rice consumption per capita is 62.9 kg in 2015, down by 54% from 136.4 kg in 1970, to about 30% in 2000 with 93.6 kg, but the amount of rice stockpiled by the government increased in 2012 And the cost is increasing accordingly. Accordingly, a variety of utilization methods are being developed through the development of functional products capable of reducing the stock of rice, promoting rice consumption, and satisfying consumer preferences.

Rice is a food with almost no allergies. Rice starch has better digestion and absorption than starvation of other grains. It has a very small particle size (2 ~ 10㎛) and can absorb various substances on the surface because of its large specific surface area. And the taste is clean and the melting point is low, so that the adsorbed flavor ingredient is released quickly and accurately. However, when such a rice flour is prepared, there is no protein such as gluten in wheat flour, and it is difficult to form a resilient cotton face. Moreover, since the cotton flour is easy to spread, it is difficult to provide a soft, In order to overcome these disadvantages in the past, chemically synthesized products such as processed products of cellulose (MC, HPMC, CMC) and alginic acid products (sodium alginate, alginic acid ester, etc.) have been used to cause side effects such as allergic reactions There is also a problem that it is difficult to use chemical compounds in food, and a food product made of 100% natural material is desired. Therefore, a solution is needed. Most rice noodles are in circulation on the market, but most of them use wet rice noodles made by wet process in large companies. In consideration of price, raw rice or raw rice is used as a raw material. It is not possible to match the height of the eye.

Meanwhile, the starch starch is a starch extracted from the center of the Sago Palm stem, containing 88% carbohydrate, 0.5% protein, trace lipid, and vitamin B, and the accident palm is originated in Indonesia and now in the island of Borneo It is being cultivated commercially. Accidental starch increases the water holding capacity of cotton, confectionery baking, dumpling, etc. It increases dough elasticity, dough is not sticky, releasability is good, spreadability after cooking is improved, and it is known as excellent material for prevention of starch elution.

Therefore, the present inventor intends to utilize the starch starch in order to improve the conventional rice noodle soup, and at the same time, to develop a method of producing rice noodle soup having better flavor.

Korean Patent No. 10-0952345

The main object of the present invention is to provide a method for producing rice noodle soup which is safer to the human body and has a superior flavor by using starch.

Another object of the present invention is to provide a method for manufacturing rice noodle soup which can reduce wasted water consumed in wet processing of rice, contribute to environmental preservation, and reduce processing cost, thereby providing rice noodle with higher quality at the same cost .

According to one aspect of the invention, the present invention provides a process for the preparation of a composition comprising: a) 95-97% by weight of dry rice flour, 0.5-1.5% by weight of soy flour, 1.5-5.5% by weight of starch, 0.2-1% by weight of thickener and 0.5-1% Mixing 40 to 55 parts by weight of water at 60 to 70 占 폚 with respect to 100 parts by weight of the dough composition to be kneaded and kneading to prepare a kneaded product; b) aging the kneaded product at room temperature for 20 to 40 minutes; c) extruding the aged dough while heating to 85 to 105 캜 to prepare noodles; And d) cutting the noodles, sealing and packing the rice noodles at -25 to -35 캜 for more than 24 hours.

In the rice nuclease preparation method of the present invention, it is preferable that the dry rice flour is any one selected from the group consisting of brown rice, white rice, black rice, red rice, and elongated rice, or a mixture thereof.

In the rice nuclease preparation method of the present invention, it is preferable that the thickening agent is any one of guar gum, xanthan gum and gellan gum or a mixture thereof.

According to another aspect of the present invention, the present invention provides rice nuclease prepared by the above method.

According to the present invention, it is possible to produce a rice noodle of excellent quality having a good texture and flavor while retaining elasticity and hardly eluting starch, while using rice flour as a main component. In particular, it is possible to produce rice noodle with 100% natural raw material, and thus it is possible to provide rice noodle that can be safely consumed to consumers. In addition, it is possible to contribute to environmental preservation by reducing the waste of water which is consumed in a large amount in the wet processing of rice, thereby reducing the processing cost of the rice flour, thereby providing a rice noodle of higher quality at the same cost and further promoting consumption of rice It is expected to contribute greatly to solving inventory problems.

1 is a block diagram illustrating a rice noodle soup manufacturing process according to an embodiment of the present invention.

The inventors of the present invention focused on the fact that commercially available rice noodles mostly use wet rice flour and use synthetic raw materials such as cellulose gum and alginic acid ester and use dry rice flour which can be processed in a small amount with rice of a specific cultivated area and a specific variety In order to stabilize starch particles weakened during grinding process of dry processing, to elute starch after cooking, and to improve the texture sticking to teeth, it was found that the combination of starch starch, soybean flour, and thickening agent properly and dough, aging, extrusion, The present invention has been accomplished on the basis of the above findings. The present invention has been accomplished on the basis of these findings.

In the rice nuclease preparation method of the present invention, the kneaded product is prepared by mixing 95 to 97% by weight of dry rice flour, 0.5 to 1.5% by weight of soybean flour, 1.5 to 2.5% by weight of starch, 0.2 to 1% by weight of thickener, And 40 to 55 parts by weight of water at 60 to 70 캜 with respect to 100 parts by weight of the dough composition.

The dry rice flour may be any one selected from brown rice, white rice, black rice, red rice, elongated rice and the like, or a mixture thereof.

Brown rice is rice which has not peeled off seeds and rice bran. When dry rice flour is used, it is possible to consume nutrients such as vitamin B, minerals and essential fatty acids in addition to fat and protein. Remei is rice produced in Southeast Asia and has a unique pink scent with a unique flavor. The rice is called "Anamum", which is white or brown.

However, depending on the type of rice, the taste may change depending on the storage period. In particular, it is best to use the rice produced in the previous year and Yone Shin.

In case of dry rice flour, it is preferable that the dry rice flour has a particle size of 100 to 150 mesh. In case of less than 100 mesh, the dough is not easily loosened and is easily aggregated. In case of 150 mesh or more, the content of damaged starch is increased, It is bad and the texture gets worse. In particular, it is most preferable that the 120 mesh passing rate is 80 wt% or more.

The dry rice flour is preferably added in an amount of 95 to 97% by weight, preferably 96% or more, based on 100% by weight of the dough composition. In order to add other functional ingredients, the content may be up to 96% by weight. However, when the content exceeds 97% by weight, the rice flour content is excessively increased, so that the texture of the prepared noodles deteriorates and the elasticity is lost.

The soybean flour is used mainly for the taste of rice noodle soup, and is not limited to the type and origin of rice as long as it is commonly used in the art. The soy flour is preferably used in an amount of 0.5 to 1.5% by weight. If the flavor is aimed at, it may be used in an amount exceeding 1.5% by weight, but in this case, the quality of other aspects such as texture and elasticity may be deteriorated.

The starch is a starch extracted from the center of the Sago Palm stem, containing 88% carbohydrates, 0.5% protein, trace amounts of lipids and B vitamins. Accident palm is mainly grown in Indonesia and is now commercially grown on the island of Borneo. Accidental starch improves the water holding capacity of cotton, confectionery baking, dumpling etc. It is known that it has good elasticity of dough and good releasability, so dough is not sticky, spreadability after cooking is improved and excellent effect of prevention of starch elution. In the present invention, this starch is mainly used as a solution to overcome the disadvantages of dry rice flour. It is preferable to use 1.5 to 2.5% by weight of the starch starch based on 100% by weight of the dough composition. If it is used in an amount of less than 1.5% by weight, the stickiness of the dough will be lost and starch elution will not be prevented. If the content is more than 2.5% by weight, the color of rice noodles will become dark.

The thickener is also referred to as a paste and refers to a food additive that is mainly used to impart viscosity to processed foods. Various thickening agents have been investigated as thickening agents for the present invention, but xanthan gum, gellan gum and guar gum are preferred, and more preferably gellan gum and guar gum are mixed.

The thickener is preferably used in an amount of 0.2 to 1% by weight. If it is used in an amount of less than 0.2% by weight, there is almost no effect, and deflection of the surface occurs in the cooking process. If it exceeds 1% by weight, the viscosity of the dough becomes high, resulting in poor mechanical properties and a hard texture such as pasta after cooking.

The purified salt is used for controlling the liver of the rice noodle, and is not limited to any kind as long as it is commonly used in the art. The purified salt is preferably used in an amount of 0.5 to 1% by weight. It is preferable to add 0.7 to 1% by weight, which is the most preferred salty taste of Korean.

The water can be used for drinking water conventionally used in the art, and it is preferable to use purified water from which impurities have been removed. In order to maintain the physical properties according to the present invention, it is preferable to keep the temperature of the water constant. The temperature of the water is preferably 60 to 70 ° C, and more preferably 62 to 68 ° C. If the water temperature is low, it is difficult to be smoothened and the bonding force between the raw materials is poor and the molding is difficult. If the water temperature is too high, the rice noodles are not sticky and easily released when cooked. Also, kneading time is preferably 5 to 20 minutes. This is necessary for a sufficient combination of starch of dry rice flour and other raw materials, and if it is out of range, the rice noodles may have a problem of tenacity.

The water may be added in an amount of 40 to 55 parts by weight based on 100 parts by weight of the dough composition. If it is added in an amount of less than 40 parts by weight, it is difficult to form a dough and the surface is easily broken, and if it exceeds 55 parts by weight, the dough may be kneaded and the extrusion molding may not be properly performed.

Next, b) is a step of aging the kneaded product produced in the step a), and aging the kneaded product at room temperature (20 to 30 ° C) for 20 to 40 minutes before the extrusion step is used. More preferably 20 to 30 minutes. This is intended to give sufficient time to hydrate and combine unstable starch particles of dry rice flour with raw materials such as starch and thickener.

Next, in step c), the kneaded product aged in step b) is extruded to produce noodles. The extruder used for the extrusion is not limited to the type as long as it is commonly used in the art, and it is preferable to use an extruder having a heating device inside.

The heating device is for the purpose of boiling the kneaded material to be supplied. Preferably, it is preferable to apply heat of 85 to 105 캜, more preferably 85 to 95 캜. It is preferable that the heating device boil the kneaded product by applying steam.

When the kneaded product is matured and extruded through an extruder, noodles can be produced. The shape and diameter of the extrusion orifice can be freely adjusted according to the taste of the consumer and the intended use of the product, and the number of the extrusion orifices is not limited to the extent that the object of the present invention can be achieved.

Next, step d) is a step of cutting, packaging and cooling the noodle produced in step c). The shaped noodles are transported through a transfer device, cut and packed according to purpose, and subjected to a cooling process.

The cooling is preferably performed at -25 to -35 占 폚 for at least 24 hours. Preferably -30 캜 or lower for 24 to 36 hours. The cooling process prevents aging of the surface and facilitates the separation of the surface after defrosting. It can maintain soft texture and elasticity of the surface during cooking. The cooling is preferably performed rapidly. Since the rapid cooling process is difficult to achieve at -20 ° C, the surface of the cooking surface is loosened due to the formation of ice crystals contained in the surface, and when the temperature is lower than -35 ° C, to be. The cooling temperature and time may be adjusted within the range according to the composition ratio of the prepared kneaded product and the manufacturing method.

The rice noodle produced according to the present invention maintains good viscoelasticity even when added with 96% or more of rice flour, has excellent texture, and can maintain its shape without spreading even when cooked. In addition, the manufacturing method is relatively simple and mass production is possible, so that the rice noodle of excellent quality can be supplied to consumers at low price.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

[Example]

The mixture was mixed with 96% by weight of dry rice flour, 1% by weight of soybean flour, 2% by weight of starch, 0.1% by weight of guar gum, 0.2% by weight of gellan gum and 0.7% And 45 parts by weight of purified water was mixed with 100 parts by weight of the dough composition and kneaded. At this time, the temperature of the purified water was 65 ° C and kneaded for 10 minutes.

The kneaded dough was aged at room temperature (about 25 ° C) for 30 minutes and then put into an extruder. At this time, the temperature inside the extruder was set at 90 占 폚, and the dough was allowed to stay for 10 seconds before the extruded product was kneaded. After the steaming, the extruded rice noodles were cut into a length of 30 cm, sealed and packaged and frozen rapidly for 24 hours in a freezer at -30 ° C.

[Comparative Example 1]

Rice flour was prepared in the same manner as in the above example, except that purified water at 50 캜 was used in preparing the batter.

[Comparative Example 2]

A rice noodle was prepared in the same manner as in the above example, except that purified water at 80 캜 was used in preparing the batter.

[Comparative Example 3]

The rice noodles were prepared in the same manner as in the above example, except that the kneaded product was aged for 10 minutes.

[Comparative Example 4]

Except that the composition ratio of the kneaded product was 95.5% by weight of dry rice flour, 0.5% by weight of soybean flour, 3% by weight of starch starch, 0.1% by weight of guar gum, 0.2% by weight of gellan gum and 0.7% To prepare rice noodles.

[Comparative Example 5]

The composition ratio of the kneaded product was the same as in the above example except that the composition ratio was 95% by weight of dry rice flour, 0.5% by weight of soybean flour, 2% by weight of starch starch, 1.6% by weight of guar gum, 0.2% by weight of gellan gum, and 0.7% To prepare rice noodles.

[Comparative Example 6]

A rice noodle was prepared in the same manner as in the above example except that the composition ratio of the kneaded product was 97% by weight of dry rice flour, 2% by weight of dry starch, 0.1% by weight of guar gum, 0.2% by weight of gellan gum and 0.7% Respectively.

[Comparative Example 7]

The extruded rice noodles were hermetically packed and rapidly frozen in a freezer at -20 ° C for 24 hours.

[Test Example]

The rice noodles prepared in the above Examples and Comparative Examples were each put in water at 100 ° C and cooked for 3 minutes. The cooked noodles were subjected to sensory evaluation by 19 trained sensory test personnel. The sensory test items were recorded with score of 5, score of 5, score of 5, score of 5, score of 5, score of texture, texture, taste of soup, turbidity of whole soup, overall preference. The texture and taste of the texture were measured directly after cooking. The turbidity of the soup was calculated by calculating the average eating time of the surface for 15 minutes and then compared for 15 minutes. , And the overall preference was evaluated in terms of morphology, texture, taste, and turbidity of broth.

division shape Texture flavor Turbidity of broth Overall preference Example 4.9 4.7 4.9 4.7 4.9 Comparative Example 1 3.1 3.2 3.2 2.5 3.1 Comparative Example 2 3.0 2.9 3.1 2.7 2.7 Comparative Example 3 2.8 2.7 2.9 2.5 2.6 Comparative Example 4 4.8 4.7 4.0 4.7 4.0 Comparative Example 5 3.9 3.1 3.5 4.0 3.5 Comparative Example 6 4.7 4.2 4.1 4.5 4.3 Comparative Example 7 3.8 3.6 3.7 2.6 3.2

* Criteria: 5 = very good, 4 = good, 3 = moderate, 2 = poor, 1 = very poor

As shown in Table 1, the rice noodles prepared according to the above examples had high sensory scores in morphology, texture, taste, turbidity of soup, and overall preference. In particular, it was found that the kneaded product was superior in all aspects such as shape and texture compared with Comparative Examples 1 and 2 in which the temperature of the purified water was varied.

In addition, as compared with Comparative Example 3, it was found that the dough stability was improved by having sufficient aging process before extrusion.

In Comparative Example 4, the color of the surface became darker as the content of the starch starch increased, so it seemed to be evaluated somewhat lower in preference.

In Comparative Example 5, since 1.8% by weight of gum was used, the dough was hardened, and it was found that all the items received a bad score in addition to the problems in the manufacturing process.

In Comparative Example 6, it was found that the addition of the soy flour imparted a slightly whitish and tasted taste.

In Comparative Example 7, it can be seen that tissue breakage due to the formation of ice crystals occurs due to the rapid freezing temperature.

From the above results, it was confirmed that the dry rice flour prepared according to the present invention and rice noodle made from the starch starch had a higher sensory score than the rice noodle of the comparative example in overall acceptability.

Claims (4)

a) 60 to 100 parts by weight of a dough composition comprising 95 to 97% by weight of dry rice flour, 0.5 to 1.5% by weight of soy flour, 1.5 to 2.5% by weight of starch starch, 0.2 to 1% by weight of thickener and 0.5 to 1% 40 to 55 parts by weight of water at 70 DEG C are mixed and kneaded to prepare a kneaded product;
b) aging the kneaded product at room temperature for 20 to 40 minutes;
c) extruding the aged dough while heating to 85 to 105 캜 to prepare noodles; And
d) cutting the noodles and sealing and packing the rice noodles at a temperature of -25 to -35 占 폚 for more than 24 hours. The method according to claim 1,
Wherein the dry rice flour is dry-pulverized with any one selected from the group consisting of brown rice, white rice, black rice, red rice, and elongated rice, or a mixture thereof. The method according to claim 1,
Wherein the thickening agent is any one of guar gum, xanthan gum and gellan gum, or a mixture thereof. A rice noodle produced by the method of any one of claims 1 to 3.

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