KR102060134B1 - COMPOSITION FOR MAKING RICE NOODLE, RICE NOODLE USING THE SAME AND manufacturing method of RICE NOODLE - Google Patents

Abstract

Provided are a composition for making rice noodles, rice noodles made by using the composition, and a method for making the rice noodles. The composition comprises: rice powder paste; transglutaminase; potato starch; and an alginic acid, wherein the rice powder paste is prepared by mixing cooking oil and a rice powder immersion fermented liquid comprising rice powder, sugar, yeast, and purified water. According to the present invention, rice noodles having excellent flavor can be provided by comprising yeast, especially dry yeast, in a specific content range.

Description

Rice noodle noodle composition, rice noodle and rice noodle noodle manufacturing method using the same {COMPOSITION FOR MAKING RICE NOODLE, RICE NOODLE USING THE SAME AND manufacturing method of RICE NOODLE}

The present disclosure relates to a composition for rice noodle noodle making, rice noodle noodles and rice noodle noodles manufacturing method using the same.

Rice, the raw material of Korea's stock, is Korea's representative crop, and as of 2009, about 886,000 tons of rice was produced in Jeollanam-do area alone. However, as the consumption of rice has decreased due to the recent westernization of eating habits and living environment, the consumption of rice has decreased and the problem of rice production is being raised recently. It is expanding the processing rice to 470,000 tons, to promote the consumption of rice. In this respect, research is being conducted to use rice, which was previously used as a staple food of Koreans, as various processed foods.

In this regard, the consumption of rice noodles in Korea was 10,000 tons in 2008, which is only about 9% of the entire noodle market. Therefore, the development of noodles or rice noodles products using rice such as rice noodles or rice ramen to promote rice consumption It is required.

More than 95% of nutrients such as fat, carbohydrate, and protein are concentrated in rice bran (rice bran) and rice eyes (embryo), but rice has all of these nutrients, so only 5% of nutrients remain. .

In addition, the rice bran contains octacosanol, which reduces cholesterol in the body and increases glycogen, which restores body fatigue. Octacosanol is the wing's octacosanol component that allows migratory birds to fly thousands of kilometers without resting. It is known because.

Tocotrienol in the rice bran is about 40 times stronger in antioxidant activity than tocopherol and contains a large amount of dietary fiber, which is known to be good for chronic constipation, stool removal, and prevention of adult diseases.

Conventionally, rice has many of these beneficial ingredients, but rice has traditional rice cakes, porridge, Sikhye, etc., but these have not been industrialized. Recently, 378 companies, such as rice wine and rice cakes, are processing 240,000 tons a year, but they are neglected to improve quality by product development due to their small size and lack of technology. In the diet, the consumption of rice as rice, as well as bamboo, rice cakes and favorite food is increasing, and the consumption form of rice is changing in line with the age of aging and nuclear family. In line with this trend, it is necessary to develop more diverse and competitive rice processing products by applying new processing technology.

However, the rice noodle noodles according to the prior art are only prepared by adding water and kneading water to grain powders such as rice flour and flour, and in addition to carbohydrate components contained in large amounts of rice flour and flour, other components beneficial to the human body are lacking. If you eat the same rice noodle, you may not be able to lose nutrients to the human body, and the color will not have any color other than the unique color of rice flour and flour, providing visual enjoyment and lack of appetite. Had a limitation.

One embodiment is to provide a composition for making rice noodles noodles that can be produced rice noodles with a great flavor.

Another embodiment is to provide a rice noodles prepared using the composition for making rice noodles noodles.

Another embodiment is to provide a method for producing a rice noodles noodles with a great flavor.

Another embodiment is to provide a rice noodle prepared according to the rice noodle production method.

One embodiment includes a powder paste; Transglutaminase; Potato starch; And alginic acid, and the fine paste is a rice noodle noodle making composition prepared by mixing the finely immersed fermentation broth comprising fine powder, sugar, yeast and purified water with cooking oil.

The yeast may be included in 0.5% by weight to 1% by weight relative to the total amount of the finely immersed fermentation broth.

The rice noodles noodle composition is 65% to 80% by weight of the fine powder paste, 0.1% to 2.5% by weight of the transglutaminase, 15% to 30% by weight of the potato starch and 0.1 of the alginic acid based on the total amount of the composition Weight percent to 2.5 weight percent.

The finely immersed fermentation broth may include 40 wt% to 58 wt% of the fine powder, 0.1 wt% to 1 wt% of the sugar, 0.5 wt% to 1 wt% of the yeast, and the balance of the purified water relative to the total amount of the fermentation broth.

The yeast may be dry yeast.

The sugar may be white sugar.

Another embodiment provides a noodle soup prepared using the noodle soup noodle composition.

Another embodiment comprises fermenting a mixture comprising fines, yeast, sugar and water; Aging the fermented mixture; Preparing a fine paste by heating and swelling the matured mixture in a frying pan surrounded by cooking oil; Adding and kneading transglutaminase, potato starch and alginic acid to the fine paste; Putting the dough into a noodle making machine including an extruder; And it provides a rice noodle production method comprising the step of washing after noodle.

The noodle making machine includes an extruder including an extruder configured to extrude the dough portion into which the dough is contained and the dough portion in a thin form, and the extruded portion has a plurality of through holes having the same size and shape on both sides. It may be.

The through holes may all have a rectangular shape of the same size.

The through holes may have a rectangular shape having a size of 0.9 mm x 3 mm, 1 mm x 6 mm, or 1 mm x 9 mm.

The yeast may be dry yeast.

The sugar may be white sugar.

The step of fermenting the mixture comprising the fine powder, yeast, sugar and water may be a step of fermenting for 1 hour to 5 hours at a temperature of 30 ℃ to 45 ℃ after sealing the mixture.

The aging of the fermented mixture may include leaving the fermented mixture at −2 ° C. to 5 ° C. for 3 hours to 7 hours, and removing the floated water after the leaving.

The washing after washing may boil the noodles with boiling water for 30 seconds to 60 seconds, and then wash with running water to remove starch.

Another embodiment provides a rice noodles prepared according to the method for producing rice noodles.

Other details of aspects of the invention are included in the following detailed description.

Rice noodle noodle composition according to one embodiment, including yeast, in particular dry yeast in a specific content range can provide a rice noodle noodles with excellent flavor. In addition, the manufacturing method according to an embodiment of manufacturing a rice noodle noodles with the dough (paste) prepared by using the rice noodle noodle composition, the extrusion portion is formed with a plurality of through holes having the same size and shape on each side Eggplant can use a noodle making machine, when the surface is smooth, intake of rice noodles prepared according to the manufacturing method, the touch to the lips and tongue is very excellent, it can greatly improve the sensory and palatability.

1 is a front view of the extrusion unit of the extruder in the noodle making machine used in the manufacturing method according to an embodiment.
2 is a rear view of the extrusion unit of the extruder in the noodle making machine used in the manufacturing method according to an embodiment.
3 is an enlarged photograph of an extruded part of the extruder in the noodle making machine used in the manufacturing method according to the embodiment.
Figure 4 is a front photograph of the extruder of the conventional cold cotton machine extruder.
Figure 5 is a photograph of the back of the extruder in the conventional cold cotton machine extruder.
6 is an enlarged photograph of an extruded part of an extruder in a conventional cold noodle machine.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the invention to those skilled in the art.

Rice noodle noodle composition according to one embodiment includes fine powder, sugar, yeast, cooking oil, xanthan gum, hydroxypropyl methylcellulose, transglutaminase, starch and water.

In general, the noodles for rice noodles are prepared by mixing and kneading flour and rice flour.In order to improve the palatability of rice noodles, lemon juice is added to the rice noodles broth, or when spicy or salty sauce is eaten on rice noodles. Was most of them. However, this method alone cannot greatly improve the degree of preference, and furthermore, there is a problem in that the flavor of rice noodles itself cannot be felt at all.

However, according to one embodiment, a rice noodle noodle is prepared by mixing a finely divided paste prepared by mixing finely divided immersion fermentation broth comprising flour, sugar, yeast and purified water with transglutaminase, potato starch and alginic acid. In addition, the flavor of rice noodles can be greatly improved. In particular, the rice noodle noodle composition according to one embodiment may include a yeast (for example, dry yeast) in a specific content range may have a great effect on improving the flavor.

For example, the yeast may be included in 0.5% to 1.0% by weight relative to the total amount of the composition. When the yeast is included in less than 0.5% by weight relative to the total amount of the composition can not obtain the flavor enhancement effect of the rice noodles itself, and when the yeast is included in more than 1.0% by weight relative to the total amount of the composition and other components constituting the composition May be disadvantageous in combination with

In addition, by using a transglutaminase instead of gluten, it is possible to improve the elasticity of the cotton, preventing swelling through strengthening the binding to the protein without gluten. That is, the noodle soup prepared using the noodle soup composition according to one embodiment may be a gluten free rice noodle soup.

Transglutaminase is an enzyme obtained by treatment with cold ethyl alcohol, extracted from a culture of Streptoberticilum mobaraense, which is white, pale yellow, dark brown powder, granular, lumpy or transparent or dark. It has a brown liquid shape. Dissolved in water and not in ethanol, it may serve to replace gluten in the noodle soup composition according to one embodiment.

Rice noodle noodle composition according to one embodiment may be further added to the diluent, stabilizer and the like for potency adjustment, quality preservation.

For example, the rice noodle noodle composition is 65% by weight to 80% by weight of the fine powder paste, 0.1% to 2.5% by weight of the transglutaminase, 15% to 30% by weight of the potato starch and the composition Alginic acid may comprise 0.1% to 2.5% by weight.

For example, the finely immersed fermentation broth is 40% to 58% by weight of the fine powder, 0.1% to 1% by weight of sugar, 0.5% to 1% by weight of yeast and the balance of the purified water (eg 40% by weight) % To 58% by weight).

For example, the yeast may be dry yeast. The dry yeast may mean active dry yeast. The yeast dry yeast should be used to enable effective fermentation due to mixing with rice flour and the like, and the enzyme fermentation time may also be appropriately controlled. For example, raw yeast has good flavor, but short storage period is not good in terms of productivity and storage, and instant dry yeast may cause problems of over-fermentation of rice noodle dough due to yeast acting directly in the mixing process with other ingredients. Therefore, it is preferable to use dry yeast.

For example, the sugar may be white sugar.

For example, the starch mixed with the fine powder paste uses potato starch. Types of starch commonly used in foods include potato starch, corn starch, and sweet potato starch. Since the corn starch and sweet potato starch are too much refined of the starch particles themselves, they are mixed with other ingredients and heated. If it is discolored and the texture can be a problem that can occur, it is preferable to use potato starch without the above problems.

Another embodiment provides a noodle soup prepared using the noodle soup noodle composition.

Another embodiment comprises fermenting a mixture comprising fines, yeast, sugar and water; Aging the fermented mixture; Preparing a fine paste by heating and swelling the matured mixture in a frying pan surrounded by cooking oil; Adding and kneading transglutaminase, potato starch and alginic acid to the fine paste; Putting the dough into a noodle making machine including an extruder; And it provides a rice noodle production method comprising the step of washing after noodle.

The noodle making machine includes an extruder including an extruder configured to extrude the dough portion into which the dough is contained and the dough portion in a thin form, and the extruded portion has a plurality of through holes having the same size and shape on both sides. It may be.

According to the conventional rice noodle production method, after making the dough for most rice noodle production, the dough was put in a cold noodle machine to make noodles. However, the extrusion unit in the cold cotton machine used in the general store has a furrow formed with a plurality of through holes having different diameters (see FIGS. 4 to 6). This is to increase the productivity of the cold noodles while minimizing the diameter of the cold noodles, it may be preferable to use the extrusion portion of Figure 4 to 6 for the cold noodle, rice noodles according to one embodiment comprising a rice noodles noodles, in particular yeast When the dough prepared using the noodle composition is used, the surface of the noodle is very rough even when the noodle is not easily broken or the noodle is not broken during the noodle making process. And the touch to the tongue is not soft, it may cause a decrease in palatability and sensuality.

The noodle making machine used in the rice noodle manufacturing method according to the embodiment has an extrusion part in which a plurality of through holes having the same size and shape are formed on both sides as described above (see FIGS. 1 to 3). The dough prepared using the composition according to one embodiment comprising a can implement the most optimized noodle effect (maintain the flavor of the rice noodles itself), the surface of the noodle soup is very smooth, preference and sensuality It can greatly improve.

For example, the through holes may all have a rectangular shape of the same size.

For example, the through holes may have a rectangular shape having a size of 0.9 mm x 3 mm, 1 mm x 6 mm, or 1 mm x 9 mm.

The yeast, sugar, potato starch and the like are as described above.

For example, the step of fermenting the mixture comprising the fine powder, yeast, sugar and water may be a step of fermenting for 1 hour to 5 hours at a temperature of 30 ℃ to 45 ℃ after sealing the mixture.

When the fermentation temperature exceeds 45 ℃ may be the enzyme bacteria are killed, problems such as over ripening, taste alteration may occur due to exposure to high temperatures. For example, when the fermentation temperature is 50 ℃, all dry yeast can be killed. On the other hand, when the fermentation temperature is less than 30 ℃ may have a problem that takes too much time for aging because it is less than the activation temperature of the enzyme.

In addition, if the fermentation time exceeds 5 hours and takes too much time, the enzyme is destroyed and cannot act as yeast such as fermentation. If the fermentation time is too short, less than 1 hour, fermentation may not be performed properly. This, in turn, has a great influence on the elasticity, taste, and texture of the noodles.

For example, the step of aging the fermented mixture may include the step of leaving the fermented mixture at -2 ° C to 5 ° C for 3 to 7 hours and the step of removing the standing water.

For example, the washing after washing may be a step of removing starch by washing the noodles with boiling water for 30 seconds to 60 seconds and then washing with running water.

Another embodiment provides a rice noodles prepared according to the method for producing rice noodles.

Hereinafter, preferred embodiments of the present invention are described. However, the following examples are only preferred embodiments of the present invention, and the present invention is not limited by the following examples.

(Example)

Rice Noodle Making

Example 1

800 g of fine powder (rice flour cotton No. 3, made in Thailand), 15 g of active dry yeast powder (Genico), 5 g of white sugar, and 1000 g of purified water were combined and then sealed and fermented in a fermentation vessel at 40 ° C. for 3 hours. The fermented blend was transferred to a refrigerator (2 ° C.) and aged for 5 hours, after which 300 g of the floated water was removed. Thereafter, 240 g of cooking oil (soybean oil, CJ) was added to the coating pan, and then the mixture was removed from the float to swell while heating slowly on a low heat. (It was roasted until it changed to paste.) The paste 4700 g, potato starch 1600 g, 35 g of alginic acid and 35 g of transglutaminase were put into the kneader, and the hook was hooked and kneaded for 15 minutes. Thereafter, the dough (dough) was molded into a cylindrical shape having a diameter of 8 cm, and then, 140 g of the dough was placed in a noodle machine equipped with an extruder having an extruded part according to FIG. 1, and a nozzle (0.9 mm x 3 mm) was mounted thereon. When the water boiled in the yudezo, the extruder was operated to make noodles. After noodle, the noodles were boiled in boiling water for 40 seconds and washed with running water to remove starch, thereby preparing rice noodles.

Example 2

The same procedure as in Example 1 was conducted except that 10 g of active dry yeast powder was used.

Example 3

The same procedure as in Example 1 was carried out except that 9 g of an active dry yeast powder was used.

Example 4

The same procedure as in Example 1 was carried out except that 19 g of active dry yeast powder was used.

Example 5

The same procedure as in Example 1 was conducted except that 18 g of active dry yeast powder was used.

Example 6

Except for extruded in the cold noodle machine equipped with an extruder having an extruder according to Figure 4 instead of the extrusion according to Figure 1, it was the same as in Example 1.

Comparative Example 1

The same procedure as in Example 1 was conducted except that no active dry yeast was used.

Comparative Example 2

The same procedure as in Example 1 was conducted except that gluten was used instead of transglutaminase.

(evaluation)

Sensory evaluation

In rice noodles according to Examples 1 to 6 and Comparative Example 1, a sensory test was performed. That is, 20 people of each age from 10 to 50 years of age, the rice noodles prepared by pouring the broth to the rice noodles according to Examples 1 to 6 and Comparative Example 1, and then tasted the mouth with bottled water Rinse clean and try another noodle soup after a few seconds. The sensory evaluation items were divided into five factors indicating palatability, ie, flavor, surface roughness, taste, texture, and overall preference, and were evaluated with a perfect score of 10 (highest score: 10 / lowest score: 0). 1 is shown.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 zest 9.8 9.6 9.1 9.0 9.6 9.7 7.2 8.6 Cotton roughness 9.5 9.3 9.2 9.2 9.4 8.5 7.5 9.8 flavor 9.6 9.5 9.3 9.2 9.4 9.3 7.6 8.9 Texture 9.4 9.3 9.0 9.1 9.5 8.4 7.6 9.7 Overall preference 9.5 9.4 9.1 9.0 9.4 8.9 7.4 9.0

(In Table 1 above, the value for each item is the average value obtained by adding up all 100 evaluated values and dividing it by 100.)

As shown in Table 1, it can be confirmed that the rice noodles according to Examples 1 to 6 are superior to the flavor, the surface roughness, the taste, the texture and the overall preference of the rice noodles according to Comparative Example 1. In particular, when the yeast is used in combination with transglutaminase, the flavor of the rice noodles itself is greatly improved, and furthermore, it can be confirmed that the yeast content range affects the sensory function. In addition, when the noodle making machine is equipped with an extruder having an extruder according to Figure 1, the surface of the rice noodles surface is much smoother than when making a noodle machine equipped with an extruder having an extruder according to Figure 4, texture and overall preference It can be seen that greatly improves.

The present invention is not limited to the above embodiments, but may be manufactured in various forms, and a person of ordinary skill in the art to which the present invention pertains does not change the technical spirit or essential features of the present invention. It will be appreciated that the present invention may be practiced as. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

Claims (17)

Fine paste;
Transglutaminase;
Potato starch; And
Contains alginic acid,
The fine paste is a rice noodle noodle composition prepared by aging a finely divided immersion fermentation broth comprising fine powder, sugar, yeast and purified water, and then mixing it with cooking oil, heating and swelling.
In claim 1,
The yeast rice noodle noodle composition containing 0.5% to 1% by weight relative to the total amount of the fine powder immersion fermentation.
In claim 1,
The composition for rice noodle making is based on the total amount of the composition.
65 wt% to 80 wt% of the fine powder paste,
0.1 wt% to 2.5 wt% of the transglutaminase,
15% to 30% by weight of the potato starch and
0.1 wt% to 2.5 wt% of the alginic acid
Rice noodle noodle composition comprising a.
In claim 1,
The finely immersed fermentation broth is based on the total amount of fermentation broth.
40% to 58% by weight of the fine powder,
0.1 wt% to 1 wt% of the sugar,
0.5 wt% to 1 wt% of yeast and
Residual amount of the purified water
Rice noodle noodle composition comprising a.
In claim 1,
The yeast is a noodle soup composition for dry yeast.
In claim 1,
The sugar is a rice noodle noodle composition.
Rice noodles prepared using the composition according to any one of claims 1 to 6.
Fermenting the mixture comprising fines, yeast, sugar and water;
Aging the fermented mixture;
Preparing a fine paste by heating and swelling the matured fermentation mixture in a frying pan surrounded by cooking oil;
Adding and kneading transglutaminase, potato starch and alginic acid to the fine paste;
Putting the dough into a noodle making machine including an extruder; And
Washing after washing
Rice noodles noodles manufacturing method comprising a.
In claim 8,
The noodle making machine,
It includes an extruder including an extruder for extruding the dough into the dough portion and the dough portion into a thin form, the dough,
The extruded portion of the noodle soup manufacturing method is formed with a plurality of through holes having the same size and shape on each side.
In claim 9,
The through-holes all the rice noodles noodles manufacturing method having a rectangular shape of the same size.
In claim 10,
The through holes are rice noodles noodles manufacturing method having a rectangular shape of the size of 0.9mm x 3mm, 1mm x 6mm or 1mm x 9mm.
In claim 8,
The yeast is dry yeast rice noodle production method.
In claim 8,
The sugar is rice noodles noodles manufacturing method.
In claim 8,
Fermenting the mixture comprising the fine powder, yeast, sugar and water,
Sealing the mixture is a step of fermenting rice noodles noodles for 1 hour to 5 hours at a temperature of 30 ℃ to 45 ℃.
In claim 8,
Aging the fermented mixture,
The fermented mixture is left for 3 hours to 7 hours at -2 ℃ to 5 ℃ and the step of removing the left water after the rice noodle production method.
In claim 8,
The washing step after the noodle is boiled noodles in boiling water for 30 seconds to 60 seconds and then washed with running water to remove the starch noodles.
Rice noodles prepared according to the method of claim 8.

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