KR102021504B1 - Manufacturing Method Of Rice Bean Noodle Ra-myeon - Google Patents

Abstract

The present invention is a rice milling and mixing step (S1) of crushing rice and mixing the pulverized rice flour with pre-prepared soy flour; Noodle-forming pretreatment step (S2) of the crushed rice flour pre-treated before the noodle-forming mixed rice flour; Noodle shaping step of pre-processed rice flour shaping noodle into pre-processed mixed rice flour (S3); Rolling step (S4) to adjust the speed of the conveyor belt provided to form a manifested noodle tortuous; Rapid cooling step (S5) of the molded noodle to cool the molded noodle; And a packaging step (S7) of packaging the noodle which is rapidly cooled.

Description

Manufacturing Method Of Rice Bean Noodle Ra-myeon

The present invention is a rice milling and mixing step (S1) of crushing rice and mixing the pulverized rice flour with pre-prepared soy flour; Noodle-forming pretreatment step (S2) of the crushed rice flour pre-treated before the noodle-forming mixed rice flour; Noodle shaping step of pre-processed rice flour shaping noodle into pre-processed mixed rice flour (S3); Rolling step (S4) to adjust the speed of the conveyor belt provided to form a manifested noodle tortuous; Rapid cooling step (S5) of the molded noodle to cool the molded noodle; And a packaging step (S7) of packaging the noodle which is rapidly cooled.

Hereinafter, the background art together with the accompanying drawings will be described.

Ramen is one of the favorite foods that are extremely popular with modern people, and various products are provided on the market.

Ramen, however, is a high-calorie food with a high calorie value per unit weight compared to a juicy food that is fried in cooking oil and dried. In addition, the ramen, which is fried in oil, contains excessive fat and cholesterol, which causes adult disease.

After all, long-term continuous intake of ramen is very likely to cause an imbalance of nutrients required by the human body, hypertension, adult diseases such as diabetes, and acidification of the human body.

Such ramen has become a favorite food even though it should be avoided food for modern people who have problems of weight gain due to lack of exercise and excessive caloric absorption, and have continued efforts to improve the taste and nutrition of ramen.

In addition, the ramen as described above is deficient in nutrients such as minerals and vitamins because of the use of wheat flour as a main raw material, there was also a problem containing too much sodium.

In order to solve this problem, attempts have been made to develop ramen using a low satiety index, a better digestion, a low glycemic index, no addictive glutinous ingredients, and using unprocessed rice as a main ingredient.

Among them, Korean Patent Publication No. 1988-3577 (Method of manufacturing sammi ginseng rice noodles) is a method of expanding and swelling mugwort, ginseng, ginseng leaf, sugar, edible soda, rice, and 1991-14047 (Method of manufacturing rice ramen) Immersed in purified water and dehydrated to mix rice flour with wheat flour, potato starch, whole milk powder, and is a manufacturing method of rice ramen noodle processing according to the conventional method, Korean Patent Publication No. 2002-24002 (Method for preparing instant rice ramen) The starch is mixed with 40% or less, then the water is kneaded to 40% or less, rolled and extruded, and then steamed with palm or cooking oil to form fine bubbles in the space occupied by water and to 15% or less of moisture. It is a method of making instant rice ramen that infiltrates moisture and swells within a few minutes.

However, such a conventional rice ramen cooking method is made of a material that can not be easily and cheaply purchased in the vicinity without adding easily and inexpensive ingredients in addition to rice, or wheat flour or starch is added, but these 1-2 Adding the subsidiary ingredients of eggplant alone could not solve the problem of nutrient imbalances beneficial to health.

From this point of view, soybeans generally have blood pressure-lowering ingredients, and soybeans also have cholesterol-lowering effects, particularly in the hulls of black beans, which contain glycinein, an anticancer substance. Therefore, people who eat a lot of soy foods have been reported to have a low risk of developing various cancers such as stomach cancer, breast cancer, prostate cancer and lung cancer. In addition, the soybean is rich in vitamin E and saponin components, such vitamin E and saponins are effective in smoothing blood circulation and preventing blemishes. Soy is rich in a component called lecithin, which is an excellent anti-aging agent for the brain. Soybeans have been shown to improve brain concentration, as well as forgetfulness and dementia. And soybeans have phytoestrogens. When women are deficient in estrogen due to menopause, phytoestrogens can help prevent osteoporosis. Dietary fiber in soybeans slows down the absorption of glucose in the stomach and intestines, which slows down the absorption of diabetes by inhibiting diabetes. Soy protein foods, such as tofu, have been shown to significantly lower the low-density lipoprotein, malignant cholesterol. Eating more than 25 grams of soy protein per day can greatly reduce your risk of heart disease.

On the other hand, the beans as described above are well harmonized foods include pork, rice, kelp, and leek. As mentioned in relation to the combination of soybean and rice among the combination of foods so well harmonized with soybeans, the rice is less essential amino acid lysine and methionine is a lot compared to soybean protein and lysine, but less methionine. For this reason, when rice and soybean products are combined, the lysine and methionine contents are averaged while the protein is increased and the nutrition of protein is increased. In addition, soybeans have a relatively low amount of vitamin B1 in rice, so if you combine rice and soy products will increase vitamin B1.

However, eating soybean rice or eating as a side dish of miso in rice has a problem in that it takes time to prepare and cannot be easily eaten.

Republic of Korea Patent Publication No. 10-199100140476 (1991.08.31)

Rice bean noodles ramen production method according to the present invention is to solve the following matters.

An object of the present invention is to provide a manufacturing method of rice soybean noodles ramen which is rich in various nutrients, the sodium content is reduced.

Another object of the present invention is to provide a method for producing rice bean noodles ramen that can solve the problem of nutrient imbalance beneficial to health.

 Still another object of the present invention is to provide a method for preparing rice soybean noodles, which contains rice and beans, which are compatible ingredients, in noodles and soups, respectively, without the time required for preparation.

Rice bean noodles ramen production method according to the present invention to solve the above problems

Rice grinding and mixing step (S1) of crushing rice and mixing the crushed rice flour with the prepared soy flour; Noodle-forming pretreatment step (S2) of the crushed rice flour pre-treated before the noodle-forming mixed rice flour; Noodle shaping step of pre-processed rice flour shaping noodle into pre-processed mixed rice flour (S3); Rolling step (S4) to adjust the speed of the conveyor belt provided to form a manifested noodle tortuous; Rapid cooling step (S5) of the molded noodle to cool the molded noodle; And it is characterized in that it comprises a packaging step (S7) for packaging the noodle fast cooled.

It characterized in that it further comprises a deep-fried drying step (S6) of the noodle bales fried in oil and dried between the rapid cooling step (S5) and the packaging step (S7).

The rice grinding and mixing step (S1), after washing the rice called rice for 5 hours (S1-1); Squeezing the soaked rice using a shaker to remove water for 30 minutes to remove water (S1-2); Rice crushing step of grinding the water is removed using a grinder using a mesh of 160 mesh (S1-3); And a mixing step (S1-4) of the crushed rice flour and the prepared soy flour, which mix the crushed rice flour and the previously prepared soy flour.

The noodle-shaping pre-treatment step (S2) of the pulverized rice powder, a steaming step of increasing the crushed rice powder for 30 minutes (S2-1); And a rapid cooling step (S-2) of the cooked rice flour for rapid cooling of the cooked rice flour for 10 minutes.

The packaging step (S7), the vacuum packaging step (S7-1) for vacuum-packing the unit for each packaging unit through the sterilization process using a cooled cotton ball retort machine; And a rice bean noodle soup soup packing step (S7-2) of preparing a vacuum-packed noodle soup, and packing the rice bean noodle soup prepared in advance and packaged, wherein the rice bean noodle soup is characterized by including rice bean noodle as a main ingredient. .

The manufacturing method of the rice bean noodles ramen according to the present invention can achieve the following effects by the above solution.

It is rich in various nutrients, reduces sodium content, can solve the problem of nutrient imbalances that are beneficial to health, and includes rice and beans, which are compatible ingredients, in noodles and soups, respectively, without taking time to prepare easily. It is effective to provide a manufacturing method of rice soy noodles noodles.

1 is a flowchart illustrating a step-by-step method of manufacturing a rice bean noodles ramen according to a first embodiment of the present invention.
Figure 2 is a flow chart illustrating a step-by-step method of manufacturing a rice bean noodles ramen according to a second embodiment of the present invention further includes a step of drying the noodle fry between the rapid cooling step and the packaging step of the step of FIG.
3 is a flowchart sequentially showing the detailed steps constituting the rice grinding and mixing step of the steps of FIGS.
4 is a flowchart sequentially showing the detailed steps constituting the noodle forming pretreatment step of the crushed rice flour of the steps of FIGS.
5 is a flowchart sequentially showing the detailed steps constituting the fried dry step of noodle bal of the step of FIG.
FIG. 6 is a flowchart sequentially showing detailed steps constituting a packing step among the steps of FIGS. 1 and 2.
FIG. 7 is a flowchart illustrating a method of manufacturing rice bean noodle soup, which is packaged together with vacuum-packed noodles in a rice bean noodle soup soup packing step, of the detailed steps constituting the packing step of FIG. 6.
FIG. 8 is a flowchart sequentially illustrating detailed steps constituting the undifferentiated preprocessing step among the steps of FIG. 7.
FIG. 9 is a flowchart sequentially illustrating detailed steps constituting a mixing step among the steps of FIG. 7.

Hereinafter, the present invention will be described with reference to the accompanying drawings, and the present invention will be described in detail with reference to a preferred embodiment.

Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail with reference to the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be embodied in various different forms, and the present embodiments only allow the disclosure of the present invention to be complete, and are common in the art. It is provided to fully inform those skilled in the art of the scope of the invention, which is to be defined only by the scope of the claims. Like reference numerals refer to like elements throughout the specification.

The present invention is disclosed with respect to a method for producing rice bean noodles ramen.

In particular, in the present invention, the sodium content is reduced, and it is possible to solve the problem of nutrient imbalances that are beneficial to health, and to include rice and beans, which are compatible ingredients, in noodles and soups, respectively, but can be easily eaten without taking time to prepare. It is noted that the present invention relates to a method of manufacturing rice bean noodles ramen, which can be differentiated from the conventional ramen manufacturing method or rice noodles ramen manufacturing method.

1 is a flowchart illustrating a step-by-step method of manufacturing a rice bean noodles ramen according to a first embodiment of the present invention.

As shown in Figure 1, the manufacturing method of the rice soybean noodles ramen according to the first embodiment of the present invention, rice milling and mixing step of mixing the crushed rice powder with the pre-prepared soy flour (S1); Noodle-forming pretreatment step (S2) of the crushed rice flour pre-treated before the noodle-forming mixed rice flour; Noodle shaping step of pre-processed rice flour shaping noodle into pre-processed mixed rice flour (S3); Rolling step (S4) to adjust the speed of the conveyor belt provided to form a manifested noodle tortuous; Rapid cooling step (S5) of the molded noodle to cool the molded noodle; And a packing step (S7) of packaging the noodle which is rapidly cooled.

Figure 2 is a flow chart illustrating a step-by-step method of manufacturing a rice bean noodles ramen according to a second embodiment of the present invention further includes a step of drying the noodle fry between the rapid cooling step and the packaging step of the step of FIG.

As shown in Figure 2, the manufacturing method of the rice soybean noodles ramen according to another embodiment of the present invention is fried noodle spun in the quick-drying step (S5) and the packaging step (S7) fried in oil and dried It may further comprise a frying drying step (S6).

5 is a flowchart sequentially showing the detailed steps constituting the fried dry step of noodle bal of the step of FIG.

As shown in Figure 5, the frying drying step (S6) of the noodle hair, frying oil spraying step (S6-1) for spraying the frying oil heated to a temperature of 120 ~ 150 ℃ to the molded noodle for 30 seconds ~ 180 seconds ; Degreasing step (S6-2) to remove the frying oil by blowing wind to the noodle spun sprayed with the frying oil; And a drying step (S6-3) of drying the degreased cotton with hot air at a hot air of 70 to 90 ° C. for 10 to 25 minutes.

Here, the oil used to fry the ramen in the past has a hardening property and high cholesterol, which may make blood clots, and if it sticks to the blood vessel walls to block blood vessels, it may cause diseases such as arteriosclerosis. In recent years, palm oil has been replaced by vegetable oil from Uji (oil oil), which, despite being vegetable oil, has the property of hardening like butter and other animal oils and high cholesterol, which can make blood clots. Since there is a risk of causing atherosclerosis such as arteriosclerosis, the method of preparing the rice soybean noodles ramen according to the second embodiment of the present invention is a palm consisting of unsaturated fatty acid without using palm oil containing saturated fatty acid as in conventional frying oil. One or more selected from oleic oil, rapeseed oil, brown rice oil and olive oil Alternatively, the mixture may be used, or a mixed oil of one or more selected from palm olein oil, rapeseed oil, brown rice oil, and olive oil and palm oil may be used so that palm oil is 40% or less by weight percent ratio of the mixed oil.

According to the above-described configuration, it is possible to provide a ramen noodles with reduced fat content by frying the molded noodle soup with frying oil, and even in the frying oil, palm oil containing saturated fatty acid as in the prior art is not used or palm oil is used. Palm olein oil consisting of unsaturated fatty acids, rapeseed oil, brown rice oil, olive oil and the like can be used in combination to reduce the amount of palm oil can be provided for a very good ramen in terms of taste, nutrition and health well-being ramen can be provided.

3 is a flowchart sequentially showing the detailed steps constituting the rice grinding and mixing step of the steps of FIGS.

Referring to Figure 3, the rice grinding and mixing step (S1), after washing the rice called rice for 5 hours (S1-1); Squeezing the soaked rice using a shaker to remove water for 30 minutes to remove water (S1-2); Rice crushing step of grinding the water is removed using a grinder using a mesh of 160 mesh (S1-3); And a mixing step (S1-4) of the crushed rice flour and the prepared soy flour, which mix the crushed rice flour and the previously prepared soy flour.

4 is a flowchart sequentially showing the detailed steps constituting the noodle forming pretreatment step of the crushed rice flour of the steps of FIGS.

As shown in Figure 4, the surface-molding pre-treatment step (S2) of the crushed rice powder, the steaming step of increasing the crushed rice powder for 30 minutes (S2-1); And a rapid cooling step (S-2) of the cooked rice flour for rapid cooling of the cooked rice flour for 10 minutes.

On the other hand, in the noodle shaping step (S3) of the pre-processed rice flour is passed to the noodle nozzle by applying pressure to the cooled rice flour at this time nozzle temperature is set to 120 ℃, then compressed the noodle string passed through the noodle nozzle flat (flattened) Step of cutting) and then shaping the noodle.

The rolling step (S4) is a step of making the noodle formed in a tortuous shape by adjusting the speed of the conveyor belt of the installed equipment, thus forming the noodle formed by adjusting the speed of the conveyor belt in the speed of the conveyor belt Controlling to form a tortuous form is a known technique, so a detailed description thereof will be omitted.

The rapid cooling step (S5) of the cotton noodle is a step of rapidly cooling the cotton noodle formed into noodle to a quick cooler for 10 minutes after being cut flat.

FIG. 6 is a flowchart sequentially showing detailed steps constituting a packing step among the steps of FIGS. 1 and 2.

Referring to Figure 6, the packaging step (S7), the vacuum packaging step (S7-1) for vacuum-packed by the unit of packaging after the sterilization process using the cooled cotton ball retort machine; And a rice bean noodle soup soup-packing step (S7-2) of preparing a vacuum-packed noodle soup and packing the rice bean noodle soup prepared in advance.

FIG. 7 is a flowchart illustrating a method of manufacturing rice bean noodle soup, which is packaged together with vacuum-packed noodles in a rice bean noodle soup soup packing step, of the detailed steps constituting the packing step of FIG. 6, and FIG. 8 is FIG. FIG. 9 is a flowchart sequentially showing detailed steps constituting the undifferentiated preprocessing step, and FIG. 9 is a flowchart sequentially showing detailed steps constituting the mixing step among the steps of FIG. 7.

As shown in Figure 7, the manufacturing method of the rice soybean soup in accordance with an embodiment of the present invention includes a micronized pre-processing step (Ss1), micronization step (Ss2), mixing step (Ss3), and packaging step (Ss4).

The micronized pretreatment step (Ss1) is a step of pretreatment before the micronized beans, soybean drying step (Ss1-1), bean roasting step (Ss1-2), and stripping step (Ss1-3) as shown in FIG. It includes.

The soybean drying step (Ss1-1) is a step of drying in a dryer after steaming the selected beans for 30 minutes, wherein the drying time is 1 hour, and when dried, the moisture content of the soybean is preferably less than 7%.

The bean roasting step (Ss1-2) is a step of roasting dried beans for 10 minutes using a roasting machine.

The stripping step (Ss1-3) is a step of performing a stripping operation of separating the bean husks of roasted beans using a grain stripping machine.

The micronization step (Ss2) is a step of micronization of the peeled soybeans using a grinder, wherein the mesh used in the grinder is preferably used 200 mesh . Here, micronization refers to pulverizing soybeans that have been stripped to soy flour.

The mixing step (Ss3) is an undifferentiated soy flour, peanut powder, walnut powder, almond powder , vegetable cream added to add texture or taste, corn flour for preventing sediment formation, alpha corn, a kind of rice, and salt. Phosphorus salt , and sesame seeds, sunflower seeds, pumpkin seeds, the step of mixing, includes a first mixing step (Ss3-1), a second mixing step (Ss3-2), and a third mixing step (Ss3-3).

The first mixing step (Ss3-1) is a finely divided soy flour made through the micronization pretreatment step (Ss1) and the micronization step (Ss2) is mixed for 30 minutes using a mixer with peanut powder, walnut powder, almond powder The first step is made of mixed powder, the finely divided soy flour used is 200kg, peanut powder is 5kg, walnut powder is 3kg, almond powder is 2kg, but the present invention is not limited thereto and in another embodiment For example, the weight of each ingredient may vary, for example, 200 kg of ground flour, 10 kg of peanut powder, 7 kg of walnut powder, 5 kg of almond powder, and in another embodiment, 210 kg of ground flour, 7 kg, walnut flour may be 5 kg, almond flour is 3 kg, in yet another embodiment may be 190 kg of finely ground soy flour, 4 kg of peanut powder, 7 kg of walnut powder, 6 kg of almond powder. Here, the term "powder" refers to crushed or chopped solid ingredients.

The second mixing step (Ss3-2) is added to add a soft texture and a savory taste along with the mixed powder, which has undergone the first mixing step (Ss3-1), corn cones for preventing the formation of sediment alpha corn, Alphame, a type of rice, and salt, salt, are added to a mixer in a second step for 20 minutes. The vegetable cream used is 60 kg, alpha corn, a corn powder for preventing sediment formation, 20 kg, and alpha, a type of rice. It is preferable that the salt is 40 kg, and the salt is 6 kg. However, the present invention is not limited thereto, and in other embodiments, the weight of each component may vary. For example, plant cream is 70 kg, and corn cone for preventing sediment formation is alpha corn. Silver 30kg, a kind of rice alphami 55kg, and salt salt 12kg, in another embodiment the vegetable cream is 65kg, corn flour to prevent sediment formation alphacon is 25 kg, alpha rice is a kind of rice 45kg, salt salt is 10kg, in yet another embodiment, 50kg of vegetable cream, 15kg of alpha corn, corn flour for preventing sediment formation, 47kg of alphami, a type of rice. Salt, and salt, may be 9 kg.

The third mixing step (Ss3-3) is a step of passing through the third mixing step for 20 minutes by adding sesame seeds, sunflower seeds, pumpkin seeds to the mixed powder made through the second mixing step (Ss3-2), Sesame is added 2kg, sunflower seeds are 2kg, pumpkin seeds are preferably 2kg, but the present invention is not limited thereto, and in other embodiments, the weight of each component may vary, for example, sesame seeds in another embodiment 3 kg, sunflower seeds 2.5 kg, pumpkin seeds 2.3 kg, and in yet further embodiments, sesame seeds 2.5 kg, sunflower seeds 2.3 kg, pumpkin seeds 2.7 kg.

The packaging step (Ss4) is a step of packing the final mixed powder after the third mixing step (Ss3-3) for 50g of rice soy noodles soup, the rice soy noodles soup packed in this way is the rice soy noodles as mentioned above It is packaged together with the vacuum-packed noodle in soup soup rod packaging step (S7-2).

Hereinafter, to configure Example 1 comprising the present invention and to analyze the rice soy noodles ramen prepared by the method of manufacturing the rice soy noodles ramen through the experiment and to grasp the effect accordingly.

Table 1 below summarizes the rice soybean noodles ramen manufacturing conditions when prepared in Example 1.

division Raw material (wt.%) rice bean peanut Walnut almond Vegetable
Crimea Alphacon Alphami saline Sesame Sunflower seeds Pumpkin seeds

Example 1 Rice Noodle Soup Noodle Soup
95
5
-
-
-
-
-
-
-
-
-
- Rice Soup Noodle Soup
- 58.
49
1.46
0.88 0.58 17.
55 5.85 11.
70 1.75 0.58 0.58 0.58

In Example 1, Experimental Test 1 for performing a sensory test on cooking of rice soybean noodles ramen prepared according to the method of manufacturing rice soybean noodles ramen according to the first embodiment of the present invention, and the second embodiment of the present invention Experiment 2 for the sensory test for cooking rice soybean noodles ramen prepared according to the manufacturing method of rice soybean noodles ramen according to the above, and control 1 for performing sensory test for cooking of commercially-produced noodle soup ramen; A control group 2 was prepared for the sensory test of cooked rice ramen, but 10 well-trained sensory inspectors for cooking the cooked rice soybean noodles ramen (5 male and 18 female ages 30 to 30, respectively). ) Was evaluated by the five-point scale to soft texture, taste, and nutrition. The results are shown in Table 2 below.

division soft
Texture Savory taste Nutrition Experiment Zone 1 4.35 4.68 4.73 Experiment Zone 2 Control 1 4.03 3.15 3.64 Control 2 3.83 3.32 4.11

As shown in Table 2, the experimental group 1 and the experimental group 2 scored higher in the sensory test than the control groups 1 to 2 in terms of soft texture, savory taste, and nutritional value. It can be seen that the results are shown.

S1: Rice grinding and mixing step
S1-1: Rice Soaking Stage
S1-2: Water removal step
S1-3: Rice Grinding Step
S1-4: Mixing step of crushed rice flour and prepared bean powder
S2: Pre-treatment step of noodle crushed rice flour
S2-1: Capital increase stage
S2-2: Rapid Cooling Step of Increased Rice Flour
S3: Noodle forming step of pretreated rice flour
S4: Rapid cooling step of molded cotton ball
S5: Fried dry step of noodles
S6: Packing Step
S7-1: Vacuum Packing Step
S7-2: Rice Soup Noodle Soup Package

Claims (5)

Rice grinding and mixing step (S1) of crushing rice and mixing the crushed rice flour with the prepared soy flour;
Noodle-forming pretreatment step (S2) of the crushed rice flour pre-treated before the noodle-forming mixed rice flour;
Noodle shaping step of pre-processed rice flour shaping noodle into pre-processed mixed rice flour (S3);
Rolling step (S4) to adjust the speed of the conveyor belt provided to form a manifested noodle tortuous;
Rapid cooling step (S5) of the molded noodle to cool the molded noodle; And
It includes a packaging step (S7) for packaging the noodle, which is rapidly cooled ,
The packaging step (S7),
A vacuum packaging step (S7-1) in which the cooled noodle is vacuum packed for each packing unit through a sterilization process using a retort machine; And
Including a vacuum-packed noodle, rice bean noodle soup soup bong packing step (S7-2) to prepare with the pre-packed rice bean noodles soup,
The rice bean noodle soup is prepared through a micronized pretreatment step (Ss1), micronized step (Ss2), mixing step (Ss3), and packaging step (Ss4),
The micronized pretreatment step (Ss1) is a step of pretreatment before the micronized beans, soybean drying step (Ss1-1), beans roasting step (Ss1-2), and stripping step (Ss1-3),
The soybean drying step (Ss1-1) is a step of drying in a dryer after steaming the selected beans for 30 minutes, wherein the drying time is 1 hour and when the moisture content of the beans is less than 7%,
The bean roasting step (Ss1-2) is a step of roasting the dried beans for 10 minutes using a roasting machine,
The stripping step (Ss1-3) is a step of performing a stripping operation of separating the bean husks of roasted beans using a grain stripping machine,
The micronization step (Ss2) is a step of micronization of the peeled soybeans using a grinder, wherein the net used in the grinder uses 200 mesh,
The mixing step (Ss3) is a powdered soybean powder, peanut powder, walnut powder, almond powder; Vegetable cream added to add a texture or taste, alpha corn, a corn powder for preventing the formation of sediment, alpha rice, a type of rice, and salt, salt; And sesame seeds, sunflower seeds, pumpkin seeds . The method of claim 1,
The method of manufacturing a rice bean noodles ramen characterized in that it further comprises a step of frying drying (S6) of the noodle bales fried in oil and dried between the rapid cooling step (S5) and the packaging step (S7). The method according to claim 1 or 2,
The rice grinding and mixing step (S1),
Rice washing step (S1-1) called for 5 hours after washing the rice;
Squeezing the soaked rice using a shaker to remove water for 30 minutes to remove water (S1-2);
Rice grinding step of grinding the water is removed using a grinder using a mesh of 160 mesh (S1-3) ; And
A method of producing rice noodle soup ramen comprising the mixing step (S1-4) of the pre-prepared soy flour and the crushed rice flour mixed with the pre-prepared soy flour. The method according to claim 1 or 2,
The noodle-forming pre-treatment step (S2) of the ground rice flour,
A steaming step of increasing the crushed rice powder for 30 minutes (S2-1); And
Method for producing a rice soybean noodles noodle comprising a rapid cooling step (S-2) of the cooked rice flour rapidly cooling the cooked rice powder for 10 minutes. delete

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