KR102050667B1 - Manufacturing method of rice noodle using bean milk - Google Patents

Abstract

The present invention relates to rice noodles prepared by mixing bean milk made of bean with rice milk, and a method for preparing rice noodles using bean milk, which improves a nutty taste and a chewy texture of noodles, smoothly forms noodles, and can solve the dissolution of a soluble component due to the turbidity of cooking water, which is risen as a problem during cooking of noodles. The method of preparing rice noodles made of 70 to 95 wt% of rice milk obtained from rice and 5 to 30 wt% of bean milk obtained from bean, comprises the steps of: obtaining bean milk; obtaining rice milk; mixing the bean milk and the rice milk; obtaining rice noodles; cutting the rice noodles; firstly cooling the rice noodles; secondary cooling the rice noodles; quenching the rice noodles; thawing the frozen rice noodles; immersing the rice noodles; and packaging the rice noodles.

Description

Manufacturing method of rice noodle using soy milk {Manufacturing method of rice noodle using bean milk}

The present invention relates to a rice noodle manufacturing method using soy milk, and more particularly, a rice noodle prepared by mixing soy milk (bean milk) made of soybean and rice milk (rice milk) made of rice, and the taste of noodles and chewy taste. The present invention relates to a rice noodle manufacturing method using soy milk that can solve the elution of soluble components due to improvement, smooth noodle formation, and turbidity of cooked water, which is a problem during cooking of noodles.

In the past, noodles were made from wheat flour as a main raw material, and then spun noodle was heated and boiled in boiling water or eaten in grated broth. According to the Food Law (Food Code), grains or starch are used as main ingredients. It refers to raw noodles, deep sleep, dry noodles, and noodle soup after forming, heat treatment, and drying.

Recently, a growing number of consumers who prefer noodles made from flour or starch, such as rice, buckwheat, barley, and starch, are increasingly being consumed by consumers who prefer noodles using flour as the main ingredient.

Even now, rice is eaten as a staple food, but rice consumption is gradually decreasing, and various menus using rice are being developed and faced with the required reality.

In addition, as a variety of raw material processing technology, rice flour manufacturing technology suitable for the production of rice noodles is required, and efforts are made to improve the quality of rice noodles using starch as grain flour other than rice flour and flour, and rice noodles manufacturing method using functional additives is proposed. have.

Korean Patent Laid-Open Publication No. 2012-0081852 (rice noodle manufacturing apparatus and manufacturing method) discloses a rice noodle manufacturing method which is wet-pulverized and molded into a thin film shape using indica varieties as a raw material, followed by steaming and cooling.

In addition, Korean Patent Publication No. 2012-009057781852 (Functional rice noodles containing functional additives and a method for preparing the same) is kneaded with rice flour, starch, refined salt and functional additives and extruded in an extrusion molding machine to steam and mature. It discloses a rice noodle manufacturing method that is dried after.

In addition, Korean Patent Registration Publication No. 1141748 (a rice noodle manufacturing apparatus and its manufacturing method) discloses a method including a kneading part including a first screw and a second screw in a compressor, and a molding part in which a plurality of through holes are formed. .

In addition, Korean Patent Publication No. 10-2011-0078921 (rice noodle manufacturing method) discloses a rice noodle manufacturing method that is injected into the extruder for molding the rice liquid to form a noodle molding and dried through a hot / cold air drying step.

However, most of the rice noodles on the market are dried, mostly flour-based products mixed with raw materials, and deterioration in freshness of the raw materials results in rancid odor or chewy persimmons that consumers demand. There is no problem.

Due to the problem of dried rice noodles, proposals have been introduced to solve various problems by swelling rice flour or mixing starch, additives, etc., but have not been satisfactory.

Accordingly, in order to solve the existing problems, development of selection and selection of raw materials, a manufacturing method, and application of a noodle making machine were urgently needed.

DISCLOSURE OF THE INVENTION An object of the present invention for solving the above problems is to provide a rice noodle manufacturing method using soymilk in a raw noodle state cooked by kneading, rather than dried rice noodles, in consideration of the problems and necessity of the prior art.

In addition, another object of the present invention is a rice noodle using soy milk that can solve the elution of soluble components due to the savory taste of noodles, improving the chewy feeling, smooth noodle formation and turbidity of cooked water which is a problem during cooking of noodles. It is to provide a method for producing a.

Rice noodle manufacturing method using soy milk according to an embodiment of the present invention for achieving the above object, 70 to 95wt% rice milk obtained from rice and 5 to 30wt% soy milk obtained from soybean (bean milk) ), Wherein the soybeans are soaked in water, dehydrated, and then crushed to heat soybeans including soybean powder, and the heated soybeans are filtered to filter the sewage to obtain soy milk (S1); The rice is soaked in water and put in a grinder to grind into a rice powder, and after the homogenization process of mixing the rice powder 50wt% with water of 50wt%, and to obtain a rice milk (S2); Mixing the soy milk and the beautiful milk by stirring to prevent a precipitate from occurring (S3); The stirring and supplying the mixed liquid of the soy milk and the beautiful milk to an extruder and steamed at a high temperature of 100 ~ 125 ℃ and extruded while maintaining the 90 ~ 105 ℃ through the mold while conveying at a screw speed of 610 ~ 625 rpm of the molding machine Molding to obtain rice noodles (S4); Cutting the extruded rice noodles into a predetermined size (S5); Firstly cooling the cut rice noodles in a single feed conveyor for 50 to 100 seconds (S6); Cooling the firstly cooled rice noodles in a two-stage conveyor for second to 50 ° C. or less for 50 to 100 seconds (S7); Rapidly cooling the second-cooled rice noodles to -40 ° C. or less in a quick freezer (S8); Thawing the frozen rice noodles in a natural state (S9); Immersing the rice noodles thawed through the thawing process in a brewing barrel of 70-75% alcohol concentration for 3 to 5 minutes (S10); And wrapping the rice noodles dipped in alcohol in a wrapping paper containing an oxygen scavenger (S11).

According to an embodiment of the present invention, the step (S1) of obtaining soy milk (bean milk), for 18 to 24 hours during the winter season (November-March), and for 6 to 12 hours during the summer season (April to October) The process of soaking the soybeans in water (S1-1), the process of dehydrating the soybeans soaked in water (S1-2), and the process of crushing the dehydrated soybeans using a crusher for 2-3 minutes (S1). -3), the process of making soybean water by mixing the ground soy flour and water (S1-4), the process of heating the soybean water at 100 ~ 105 ℃ for 3 to 5 minutes in a heating cooker (S1-5), and heating The soybeans are filtered through a filter (S1-6), and the soybeans are filtered and the soymilk is obtained through the remaining liquid (S1-7).

According to an embodiment of the present invention, the step (S2) of obtaining rice milk is for 12 to 24 hours in winter (November to March), and for 6 to 12 hours in summer (April to October). The rice is called water (S2-1), and the rice called in water is put into the grinder for 1 to 2 minutes and then pulverized into a powder of 100 ~ 150 mesh (mesh) (S2-2), and grinding After mixing the rice powder with water and undergoes a homogenization process of stirring to obtain a beautiful milk (S2-3).

According to an embodiment of the present invention, the soy milk uses a pulverized product by roasting soybeans.

According to an embodiment of the present invention, the soy milk uses a pulverized product of tofu.

According to an embodiment of the present invention, the beautiful milk is made by crushing the ground by roasting rice or mixing steamed rice with water.

According to an embodiment of the present invention, in the step of mixing by mixing the soy milk and the beautiful milk (S3), it is made by mixing 5 ~ 10wt% starch.

According to an embodiment of the present invention, in the step of mixing by mixing the soy milk and the beautiful milk (S3), it is made by mixing 0.5 ~ 1wt% alginate preparation.

Rice noodles obtained through the manufacturing method according to an embodiment of the present invention has the effect of improving the taste and texture of the existing rice noodles, it is characterized by maintaining a more stable texture than the texture supplemented with starch, and also by the addition of soy milk It is effective to improve the functionality of food.

In addition, by making rice milk, which makes it difficult to form noodles in kneading with rice flour, rice noodles have been improved by forming rice noodles. The disadvantage of falling is that the flavor of the soy milk is enhanced by enhancing the savory taste, and the protein component of the soy milk wraps the rice starch, thereby preventing the clouding phenomenon during cooking.

1 is a flow chart showing a rice noodles manufacturing method using soy milk according to an embodiment of the present invention.
Figure 2 is a flow chart showing the step of obtaining soy milk in the rice noodles manufacturing method using soy milk according to an embodiment of the present invention.
Figure 3 is a flow chart showing the step of obtaining beautiful milk in a rice noodle manufacturing method using soy milk according to an embodiment of the present invention.

Hereinafter, a method of manufacturing rice noodles using soy milk according to an embodiment of the present invention will be described in detail.

1 is a flow chart showing a method for producing rice noodles using soy milk according to an embodiment of the present invention, Figure 2 is a flow chart showing the step of obtaining soy milk in a method of manufacturing rice noodles using soy milk according to an embodiment of the present invention, Figure 3 In a rice noodle manufacturing method using soy milk according to an embodiment of the present invention is a flowchart showing the step of obtaining beautiful milk.

A rice noodle made by mixing soy milk made with soybean and rice milk made with rice, which is emerging as a problem during cooking of noodles as well as savory taste, improved chewy taste and smooth noodle development. Rice noodle manufacturing method using soy milk according to an embodiment of the present invention that can solve the elution of soluble components due to turbidity of, etc., 70 to 95wt% of rice milk obtained from rice and 5 to 30wt% of soybean obtained from soybean Consisting of soy milk (bean milk), as shown in Figure 1, the step of obtaining soy milk (bean milk) (S1), the step of obtaining rice milk (S2), the step of mixing soy milk and beautiful milk (S3) ), The step of obtaining the rice noodles (S4), cutting the rice noodles (S5), the first step of cooling the rice noodles (S6), the second step of cooling the rice noodles (S7), the step of freezing the rice noodles (S8) , Thawing the frozen rice noodles (S9), immersed in rice noodles (S10) and a step (S11) for packing the noodle soup.

In the step (S1) of obtaining soy milk (bean milk), soybeans are soaked in water and dehydrated, and the soybeans including soy flour obtained by pulverization are heated, and the heated soybeans are filtered to filter out the soybeans.

Soybeans used to obtain the soy milk is preferably used to select the raw material selected as soybeans for soybean or tofu.

Here, looking at the step (S1) of obtaining the soy milk (bean milk), as shown in Figure 2, during the winter season (November-March) for 18-24 hours, and in the summer season (April-October) The soybean is called water for 12 hours (S1-1), the dehydrated soybeans soaked in water (S1-2), and the dehydrated soybeans are ground for 2 to 3 minutes using a mill. Process (S1-3), the process of mixing soy flour and water to make soybean (S1-4), and the process of heating the soybeans at 100 ~ 105 ℃ for 3 to 5 minutes in a heating cooker (S1-5) And, the step of filtering the heated soybeans through a filter (S1-6), and in the process of passing the soybeans through the filter consists of filtering the soybeans and the soy milk through the remaining liquid (S1-7).

Here, the soy milk can also be used to pulverized soybean pulverized.

In addition, the soymilk can also be used to pulverize the tofu.

In order to remove the soybeans from soybeans to obtain the soy milk, it is preferable to use a liquid of a state of 12 to 15 brix (brix) concentration.

In the step of obtaining the rice milk (S2), the rice is soaked in water and then put into a grinder to grind into a rice powder, and after the homogenization process of mixing the rice powder 50wt% with 50wt% water and stirring Get

The rice used in the present invention used a raw material selected as a short grain rice of Japonica varieties.

Here, japonica (japonica- 日本 種) rice is the name of one of the varieties of rice, and is classified as a round and thick mono-neutral rice, mainly consumed only in the Korean peninsula, Japan, northern China, rice produced worldwide It is estimated that about 10% of them.

Looking at the step (S2) to obtain the rice milk, as shown in Figure 3, during the winter season (November-March) for 12-24 hours, and summer (April-October) for 6-12 hours During the process of the rice called water (S2-1), the process of crushing the rice soaked in water into a grinder for 1 to 2 minutes and then into a powder of 100 ~ 150 mesh (S2-2), After the homogenization process of mixing the pulverized rice powder with water and stirring, it is made of a process of obtaining beautiful milk (S2-3).

In addition, the beautiful milk may be a pulverized product obtained by roasting rice or mixing steamed rice with water.

In the mixing of the soy milk and the beautiful milk (S3), the soy milk and the beautiful milk are mixed by stirring to prevent a precipitate.

Here, in the step (S3) of stirring and mixing the soy milk and beautiful milk, it is possible to mix 5 ~ 10wt% starch.

In addition, in the step (S3) of mixing the soy milk and beautiful milk by stirring, it is also possible to mix 0.5 ~ 1wt% alginate preparation.

The alginic acid agent, in particular sodium alginate is a drug that is used for medicinal purposes to protect the esophageal damage due to gastrointestinal bleeding, gastric acid reflux, etc., to prevent adverse effects on people who eat rice noodles .

In the step of obtaining the rice noodles (S4), the mixture of soy milk and beautiful milk made by stirring is fed to an extruder and steamed at a high temperature of 100 ~ 125 ℃ and then transferred to a speed of 610 ~ 625 rpm of the screw of the molding machine through a molding die Extrusion is carried out while maintaining the 90 ~ 105 ℃ to obtain the noodles form.

In this case, when the rice noodles are obtained in the state that the screw speed and the extrusion molding temperature are not maintained as described above, there is a problem that the degree of steaming or viscosity is significantly lowered so that the chewy texture of the noodles is not obtained.

In step S5 of cutting the rice noodles, the extruded rice noodles are cut into a predetermined size in a form that is easy to eat or in a form that is easy to store.

In the first step of cooling the rice noodles (S6), the cut rice noodles are first cooled in a first stage conveying conveyor for 50 to 100 seconds, thereby maintaining the original shape of the noodle that the rice noodles have.

In the second step of cooling the rice noodles (S7), in order to prevent the deterioration of the first-cooled rice noodles by the external environment, the second stage is cooled for 50 to 100 seconds so as to be 40 ℃ or less in a two-stage conveyor.

In the step of freezing the rice noodles (S8), the second-cooled rice noodles in a quick freezer to a form of freezing at -40 ℃ or less.

In the step of thawing the frozen rice noodles (S9), the frozen frozen rice noodles are thawed in a natural state rather than artificially so as to maintain their original taste.

In the step of immersing the rice noodles (S10), by immersing the rice noodles thawed through the thawing process in an alcohol barrel of 70-75% alcohol concentration for 3 to 5 minutes, to obtain the effect of removing or disinfecting impurities outside the rice noodles. .

In the step of packing the rice noodles (S11) is packed with rice immersed rice noodles in a wrapping paper containing a deoxidant in order not to deteriorate in contact with oxygen.

EXAMPLE

In order to find out the effect on the rice noodles produced by the rice noodles manufacturing method using the soy milk of the present invention as described above, through the comparison with the rice noodles sold in the market, the sensory test, turbidity and texture were investigated.

[Sensory test]

Ten trained panelists were selected and the rice noodle products of the present invention and the commercially prepared rice noodle products were placed in 500 ml of boiling water in 150 ml of boiling water, soup and dry noodles, and cooked for four minutes and then presented to taste (high flavor), aroma, and texture. The results of sensory tests on turbidity and overall turbidity of persimmon) and cooked water were shown in Table 1. Here, sensory evaluation was conducted by 9-point scoring method.

                                                                       (n = 10) Item Invention Commercial rice noodles Taste 8.5 5.3 incense 8.2 4.5 Texture 8.1 6.4 Turbidity 8.0 4.6 Comprehensive Preference 8.3 5.5 Remarks Rice noodle with less starch elution and chewy texture Common noodle soup

As shown in Table 1, the rice noodle of the present invention, as a result of the sensory test, it is generally excellent in the elution and chewy sense compared to the rice noodle sold on the market, there is a significant difference in the 95% confidence level Was evaluated.

[Turbidity]

Since the turbidity of the soup during cooking is boiled and ingested by putting both noodles and soup at the same time, the turbidity of the cooked soup with liquid soup for kalguksu sold in the present Example was measured as shown in Table 2.

After cooking, the boiled broth was taken immediately, cooled to room temperature, and ground for 1 minute with a grinder. Then, the absorbance was measured at 675 nm using a minute scale meter and the number of measurements was repeated three times.

Item Invention Commercial rice noodles Turbidity 2.38 ± 0.01 2.55 ± 0.02

As a result of analyzing the turbidity of the soup when cooking the noodle soup of the present invention, it was evaluated that the structure of the noodle is dense and the water-retaining power is stronger than that of the commercial rice noodle.

[Organization]

Sun Rheometer (CR-500DX, Sun Sci. Co., Japan) was used to examine the texture characteristics of the present invention. In other words, cook 4 minutes in 550ml boiling water and leave the noodles cooled for 30 seconds in cold water for 2 minutes.Put one strand of cotton on the platform. After measuring the elasticity three times the average value was shown and the results are shown in Table 3. The measurement type is TPA, round adapter Φ15mm, sample height 2.5mm, sample width 20m, table speed 60mm / min, load cell (load cell) 2 kg, deformation (40%), the sample type (Sample type) was measured by a horizontal round (Horizontal round).

Adhesion
(g) Coherence
(%) Sticky
(g) Hardness
(g / cm2) Elasticity
(%) Invention -9.5 ± 5.5 77.5 ± 0.05 205.9 ± 0.98 1626.8 ± 19.22 87.8 ± 0.03 Commercial rice noodles -13.5 ± 10.1 70.5 ± 0.11 186.6 ± 1.12 1597.6 ± 20.21 83.8 ± 0.05

As a result of texture measurement, the adhesiveness of the present invention is less sticky than commercial kalguksu, and cohesiveness, gumminess, hardness, and springiness are all high. Was evaluated as improved.

As described above, the present invention has been described by means of a limited embodiment, but the present invention is not limited thereto, and will be described below by the person skilled in the art and the technical spirit of the present invention. Various modifications and variations are possible within the scope of the claims.

Claims (8)

Rice noodles are prepared using soy milk consisting of 70 to 95 wt% of rice milk obtained from rice and 5 to 30 wt% of soy milk obtained from soybean,
(B) obtaining soy milk (bean) by filtering soybeans including soybean powder obtained by pulverizing the soybeans in water and dewatering and pulverizing the filtered soybeans;
The rice is soaked in water and put in a grinder to grind into a rice powder, and after the homogenization process by mixing the rice powder 50wt% with water of 50wt% to obtain a milk (S2);
Mixing the soy milk and the beautiful milk by stirring to prevent a precipitate from occurring (S3);
The stirring and supplying the mixed liquid of the soy milk and the beautiful milk to an extruder and steamed at a high temperature of 100 ~ 125 ℃ and extruded while maintaining 90 ~ 105 ℃ through the mold while conveying at a screw speed of 610 ~ 625 rpm of the molding machine Molding to obtain rice noodles (S4);
Cutting the extruded rice noodles into a predetermined size (S5);
Firstly cooling the cut rice noodles in a single feed conveyor for 50 to 100 seconds (S6);
Cooling the firstly cooled rice noodles in a two-stage conveyor for second to 50 ° C. or less for 50 to 100 seconds (S7);
Rapidly cooling the second-cooled rice noodles to -40 ° C. or less in a quick freezer (S8);
Thawing the frozen rice noodles in a natural state (S9);
Immersing the rice noodles thawed through the thawing process in a barrel of alcohol for 70 to 75% alcohol concentration for 3 to 5 minutes (S10); And
Packaging the noodle immersed in alcoholic beverages in a wrapping paper containing a deoxidant (S11); Rice noodle manufacturing method using a soy milk comprising a. The method of claim 1, wherein the step (S1) of obtaining soy milk (bean milk),
During the 18-24 hours in winter, and 6-12 hours in the summer, the soybean is called water (S1-1),
Dehydrating the bean bitten by the water (S1-2);
Grinding the dehydrated soybeans using a grinding machine for 2 to 3 minutes (S1-3),
Mixing soy flour and water to make soybean water (S1-4),
And heating the soybean water in a heating cooker for 3 to 5 minutes at 100 ~ 105 ℃ (S1-5) and
Filtering the heated bean water through a filter (S1-6),
Soybean milk rice noodle manufacturing method using a soymilk, characterized in that the step of passing the soybeans through the filter to filter the soybeans and the soy milk through the remaining liquid (S1-7). The method of claim 1, wherein the step (S2) of obtaining rice milk,
During the winter 12-12 hours, and in the summer 6-12 hours the rice is called water (S2-1),
The rice soaked in water is put into a grinder for 1 to 2 minutes and then pulverized into a powder of 100 ~ 150 mesh (mesh) (S2-2),
Rice noodle manufacturing method using a soy milk, characterized in that made of a step (S2-3) after the homogenization process of mixing the pulverized rice powder with water and stirring. The method of claim 1, wherein the soy milk is a rice noodle production method using soy milk, characterized in that using the pulverized crushed beans. The method of claim 1, wherein the soy milk is a rice noodle production method using soy milk, characterized in that using a pulverized powder tofu. The method of claim 1, wherein the beautiful milk is a pulverized product obtained by roasting rice or steamed rice mixed with water together. The method of claim 1, wherein in the step of mixing by mixing the soy milk and the beautiful milk (S3), 5 ~ 10wt% of the starch noodles manufacturing method using soy milk, characterized in that for mixing. The method of claim 1, wherein in the step of mixing and mixing the soy milk and the beautiful milk (S3), 0.5 ~ 1wt% alginate agent is mixed.

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