KR102188088B1 - Frozen rice noodles and method for making the same - Google Patents

Abstract

Disclosed is a method for preparing rice noodles. The method comprises the steps of: (S1) washing long grain rice; (S2) soaking the washed long grain rice; (S3) wet-grinding the soaked long grain rice; (S4) aging the wet-ground rice product in an aging tank for 3-5 days; (S5) obtaining a solid rice content from the aged ground rice product; (S6) obtaining a blend by blending additives including the solid rice content, water, alginic acid, and salt; (S7) obtaining dough by kneading the blend; (S8) heating and extruding the dough to mold the dough into rice noodles; (S9) transferring the molded rice noodles to heating water and additionally heating the rice noodles; (S10) water-cooling the additionally heated rice noodles; (S11) drying the water-cooled rice noodles; (S12) cutting the dried rice noodles; and (S13) aging the cut rice noodles. According to the present invention, it is possible to produce a large quantity of rice noodles having excellent texture and flavor.

Description

Frozen rice noodles and method for making the same}

The present invention relates to a rice noodle noodle and a method for producing the same, and more particularly, to a method for producing rice noodle noodle that can produce a good texture.

Vietnamese pho is well known as a representative pho dish. Also, for Vietnamese rice noodle noodles, a rectangular pho and a circular cross-section are typical. In the case of pho, the traditional method of making Vietnamese rice noodle noodles is that in the case of pho, long grain (Indica) rice powder is scooped into water and cooked thinly like a bundae rice cake on a slightly heated plate. In the case of ), add a small amount of salt and cooking oil to the medicine in long grain (Indica) rice flour, knead it in water, make a lump, put it in a mold, and then boil it in boiling water and take it out immediately.

On the other hand, recently, methods for mass-producing rice noodle noodles using automated machines have been proposed. In the conventional rice noodle production method, rice powder obtained by grinding long grain rice is mixed with water and additives to make a dough, put the dough in a steamer and steamed, and then passed the steamed dough through an extruder to produce rice noodle noodles. do. In this method, cooling water is circulated into the extruder while the rice noodles are molded with the extruder, so that the surrounding nozzle is kept cooled to a certain temperature or less.

However, in the prior art, since the dough is steamed using a steamer and then the steamed dough is transferred to an extruder and molded with an extruder, the production process time is long, and in particular, there is a considerable waiting time until molding after steaming. There is a problem that the organizational change that does not occur. In addition, the rice noodle noodles produced according to the prior art had a disadvantage in that the texture and flavor were not good and there was a lot of fear of deterioration during distribution. The inventor of the present invention. Through the results of a long study, rice flour is sufficiently aged in a wet state before kneading rice noodles, and after kneading, molding and heating, washing and cooling of noodles, and water removal are successively performed to obtain rice noodles with good texture and flavor. I knew I could.

Korean Patent Registration No. 10-0829120 (registered on May 06, 2008)

The problem to be solved by the present invention is after kneading rice noodles. It is to provide a method for producing rice noodle noodles capable of mass-producing rice noodle noodles with good texture and flavor by continuously performing molding and heating, washing and cooling noodles, and removing moisture.

Rice noodle production method according to an aspect of the present invention, the step of washing long grain rice (S1); The step of calling the washed long grain rice (S2); Wet grinding the soaked long grain rice (S3); A step of aging the wet pulverized rice crushed product in a aging tank for 3 to 5 days (S4); Obtaining a solid rice content from the aged rice crushed product (S5); Obtaining a blend by blending an additive containing rice solids, water, alginic acid and salt (S6); Kneading the blend to obtain a dough (S7); Extruding while heating the dough to form rice noodle noodles (S8); Transferring the molded rice noodle noodles in heated water to further heat (S9); Water cooling the additionally heated rice noodle noodles (S10); Drying the water-cooled rice noodle noodles (S11); Cutting the dried rice noodle noodles (S12); And a step (S13) of ripening the cut rice noodle noodles.

According to an embodiment, the step (S7) and the step (S8) are sequentially performed by a cotton molding machine 100, and the cotton molding machine 100 is provided with an inlet 111 into which the compound is injected. And an outlet 112 is formed on one side of the floor, and a kneading container 110 in which a kneading blade 113 is rotatably installed, and an inlet connected to the outlet 112 of the kneading container 110 are provided on the inner side. An extruder for extruding a sink 120 having a sink hole 122 formed at the bottom of the inclined bottom surface 121 and forming a rice noodle surface by extruding the dough received through a pipe connected to the sink hole 122 ( 130), and a heating jacket 140 formed to surround the periphery of the extruder 130 and for heating the dough extruded by the extruder 130 with water heated by a heater, and the extruder 130 The dough is charged through the charging hole connected to the sink hole 122 and the front end is connected to the external horizontal discharge pipe 132 and the barrel 131 and connected to the discharge pipe 132 to form a right angle to the discharge pipe 132 The nozzle pipe 134 extending downward and the dough inside the barrel 131 by rotating within the barrel 131 are passed through the inside of the barrel 131 and the discharge pipe 132 to the tip of the nozzle pipe 134 It is coupled to the lower end of the pressure-feeding screw 138 and the nozzle pipe 134 to pressurize to, and sequentially connects the barrel 131, the discharge pipe 132 and the nozzle pipe 134 by rotating the pressure-feeding screw 138 It includes a molding mold 135 for molding the dough pressurized through the rice noodle noodles.

According to one embodiment, the step (S9), when the rice noodle noodles molded by the noodle forming machine 100 are transferred by the first conveyor unit 200, the first conveyor unit 200 passes. The heating water in the heating water tank 300 includes heating the rice noodle surface, and the step (S10) includes a cooling water line 520 and cooling water injection holes 522 formed in the cooling water line 520 along the longitudinal direction. The water cooling unit 500 comprises spraying room temperature cooling water onto the surface of the rice noodle that is transferred from the first conveyor unit 200 to the second conveyor unit 400, and the step (S11) includes the second conveyor unit ( The blowing unit 700 disposed in the rear section of the transfer section of the rice noodle surface according to 400) supplies blowing air to the rice noodle surface, and the third conveyor unit 800 from the second conveyor unit 400 It includes moving the rice noodle surface while vibrating, and the third conveyor unit 800 includes a plurality of mesh conveyors 810, 820, 830 in multiple stages, and the blowing unit 700 includes the second A drying housing 720 disposed to cover the rear section of the conveyor unit 400 and a blowing fan 740 installed in the drying housing 720 to supply blown air for drying the rice noodle surface into the drying housing 720 Including, in the front section of the second conveyor unit 400 to wash the rice noodle surface passing through the front section of the second conveyor unit 400 and a washing water spray unit for spraying washing water so that the rice noodle surfaces do not stick together ( 600) is placed.

Rice noodle production method according to the present invention, after kneading the rice noodles. It has the advantage of being able to mass-produce rice noodle noodles with good texture and flavor by continuously performing shaping and heating, washing and cooling noodles, and removing moisture. In addition, the method for producing rice noodle noodle according to the present invention is more efficient by lowering manufacturing time and manufacturing cost compared to the conventional rice noodle noodle manufacturing process, and can produce rice noodle noodle that tastes good for Koreans.

1 is a flow chart for explaining a method of producing rice noodle soup according to the present invention.
FIG. 2 is a plan view illustrating an overall apparatus for producing rice noodle noodles applied to the method for producing rice noodle noodles shown in FIG. 1.
3 is a side view illustrating an apparatus for producing rice noodle noodles applied to the method for producing rice noodle noodles shown in FIG. 1.
FIG. 4 is a view for explaining a face forming machine and a first transfer unit of the apparatus for producing rice noodle noodles shown in FIGS. 1 and 2.
Figure 5 is a photograph showing the final produced rice noodles.

Hereinafter, a method of producing rice noodle noodles according to a preferred embodiment of the present invention will be described with reference to the accompanying drawings. Prior to describing specific details for the implementation of the present invention, terms or words used in the present specification and claims indicate that the inventor can appropriately define the concept of terms in order to describe his invention in the best way. Based on the principle, it should be interpreted as a meaning and concept consistent with the technical idea of the present invention. In addition, when it is determined that a detailed description of known functions and configurations thereof related to the present invention may unnecessarily obscure the subject matter of the present invention, it should be noted that the detailed description has been omitted. Hereinafter, exemplary embodiments of the present invention will be described with reference to the accompanying drawings.

1 is a flow chart illustrating a method for producing rice noodle noodles according to the present invention, and FIG. 2 is a plan view for explaining an overall apparatus for producing rice noodle noodles applied to the method for producing rice noodle noodles shown in FIG. 1, and FIG. A side view for explaining the rice noodle noodle production apparatus applied to the rice noodle noodle production method shown in 1, and FIG. 4 is a side view illustrating the noodle forming machine and the first transfer unit of the rice noodle noodle production apparatus shown in FIGS. 1 and 2 It is a drawing for. Figure 5 is a photograph showing the final produced rice noodles.

Washing foreign long grain (Indica) rice (S1), washing long grain rice for 12 hours to 36 hours, most preferably for 1 day (24 hours) (S2), The step of wet grinding long grain rice (S3), and the step of aging the wet ground rice for 3 to 5 days, preferably 96 hours, in the aging tank 10 maintained at room temperature in a temperature range of 20 to 30°C (S4) and drying the rice wet pulverized product aged for 96 hours to obtain a solid rice content (S5), and mixing 40 parts by weight of water with respect to 100 parts by weight of the rice solid and adding an appropriate amount of alginic acid and salt (S6), the step of obtaining a rice paste by kneading the mixture (S7), the step of extruding while heating the rice paste to form the rice noodle noodles (S8), and further heating the formed rice noodle noodles (S9), cooling (water cooling) the second heated rice noodle noodles with room temperature water (S10), drying the cooled rice noodle noodles to reduce moisture (S11), and drying the dried rice noodle noodles Cutting to a predetermined length (S12), and about 1 to 3 hours (preferably, 2 hours) aging the cut rice noodle noodles (S13).

The rice paste obtained by mixing the rice solids and water obtained by wet grinding of long grain rice and aging for 96 hours greatly contributes to enhancing the flavor of the final produced rice noodles. At this time, the step S4 is aged in the aging tank 10 as shown in FIG. 2, wherein the aging tank 10 continuously or intermittently agitates the rice wet pulverized product while the rice wet pulverized product is aging A stirring unit 12 is provided at the top. The stirring unit 12 includes a motor 12a and a stirring blade 12b. And the stirring unit 12 is installed on the fixing frame 11 installed over the upper rim of the aging tank 10 is introduced into the aging tank 10.

Steps from step S7 to step S12 are performed by the rice noodle production apparatus as shown in FIGS. 2 to 4.

As shown in FIGS. 1 and 2 to 4, the rice noodle noodle production apparatus kneads a mixture of rice solids and water. A noodle forming machine 100 that performs both steps S7 and S8 by extruding the dough while heating, that is, performing both steps S7 and S8, and a first receiving and transferring the rice noodle noodles molded from the noodle forming machine 100 Step S9 of secondary heating (additional heating) of the rice noodle noodles by providing heated water of approximately 100°C around the rice noodle noodles being transported on the conveyor unit 200 and the first conveyor unit 200 is performed. A heating water tank 300, a second conveyor unit 400 receiving and transferring the rice noodles from the first conveyor unit 200, and the second conveyor unit 400 in the first conveyor unit 200 It includes a water cooling unit 500 for performing step S10 by spraying coolant at room temperature on the noodle noodle to be transferred to cool the noodle noodle. After step S10, a step of washing the water-cooled rice noodle noodles with room temperature water may be additionally performed, and the washing step of this rice noodle is to wash the rice noodle noodles passing through the front section of the second conveyor unit 400, and It is performed by the washing water spray unit 600 that sprays the washing water so that the surfaces do not stick to each other.

In addition, the rice noodle noodle production apparatus includes a blowing unit 700 for supplying blowing air to the rice noodle surface passing through the rear section of the second conveyor unit 400 to reduce moisture in the rice noodle surface while cooling air at the same time, and the second A third conveyor unit 800 including a plurality of mesh conveyors arranged in multiple stages to move while vibrating the rice noodle surface coming out of the conveyor unit 400, and extend the transfer length, and the third conveyor unit 800 A fourth conveyor unit 900 for transporting the noodle noodles coming out of it, and a cutting unit disposed on the fourth conveyor unit 900 to automatically cut the noodle noodle noodles out of the third conveyor unit 800 to a predetermined length. Includes 1000. The step S11 of drying the rice noodle noodles may be performed primarily by the blowing unit 700, and may be performed secondarily while passing through the multi-stage mesh conveyor provided in the third conveyor unit 800. In addition, step S12 may be automatically performed by the cutting unit 1000 disposed on the fourth conveyor unit 900.

In addition, the rice noodle production apparatus according to the present embodiment, a mixture of long grain rice solids and water that has undergone aging in step S4, is further kneaded in the noodle molding machine 100 and then extruded simultaneously with primary heating, Shape the cross-section of rice noodles. Rice noodle noodles having a specific cross section, that is, pho or bun, are molded according to the shape of the holes of the mold 190 installed at the end of the noodle forming machine 100.

The blend or dough 1 is put into the noodle molding machine 100 in a state that is not steamed, and the first heating for cooking the rice noodle noodle is simultaneously performed while the rice noodle noodle is molded in the noodle shaping machine 100. It is not enough to cook rice noodle noodles only by heating the rice noodle noodle shaping process, but when the rice noodle noodle is transferred through the first conveyor unit 200 after shaping the rice noodle noodle, the inside of the heating water tank 300 accommodates the first conveyor unit 200 therein. The rice noodle noodle is heated secondarily by the hot water, so that the noodle noodle is sufficiently steamed (S9). Next, water cooling (S10) is first performed on the rice noodles surface by the water cooling unit 500 disposed between the first conveyor unit 200 and the second conveyor unit 400, and then, the second conveyor unit ( In the front section of the noodle transfer section by 400), the washing water spraying unit 600 sprays the washing water onto the noodle surface being transferred to wash the noodle noodle and prevents the noodle noodle from sticking together.

In addition, the drying of the rice noodles in step S11 includes primary drying in which the blowing unit 700 supplies blown air to the rice noodles surface in the rear section of the rice noodles transfer section by the second conveyor unit 400 to dry the rice noodles surface, and the It includes secondary drying to reduce moisture by moving the rice noodles surface coming out through the second conveyor unit 400 while vibrating by the third conveyor unit 800.

The third conveyor unit 800 may also prevent the occurrence of agglomeration of the rice noodles. As mentioned above, the third conveyor unit 800 includes a plurality of mesh conveyors arranged in upper and lower multi-stages to extend the transport length. Next, the rice noodle noodle is automatically cut by the cutting unit 1000 on the fourth conveyor unit 900, and the cut noodle noodle is transferred to a tray with a film and then aged for about 2 hours. Next, the rice noodles aged for 2 hours may be rapidly cooled in the quench chamber 20 for 5 hours or more before being packaged and shipped.

As shown well in Figure 3, the cotton forming machine 100 is provided with an inlet 111 at the top into which a material (primary dough) containing rice solids and water is put, and an outlet 112 at one side of the bottom. A kneading container 110 that is formed and has a kneading blade 113 rotatably installed therein, and an inlet connected to the outlet of the kneading container 110 is provided on the inner side and sinks at the bottom of the inclined bottom surface 121 An extruder 130 for extruding the dough received through a pipe connected to the sink 120 and the sink hole 122 to form a rice noodle surface, and a barrel 131 of the extruder 130 ) It is formed to surround the periphery and includes a heating jacket 140 for first steaming the dough by first heating the dough extruded by the extruder 130 with water of approximately 100°C heated by a heater.

At this time, in the extruder 130, the dough is charged through the charging hole connected to the sink hole 122 and the front end is connected to the barrel 131 connected to the external horizontal discharge pipe 132, and the discharge pipe 132. A nozzle pipe 134 formed at a right angle to the discharge pipe 132 and extending downwardly, and the dough in the barrel 131 rotates within the barrel 131 to flow into the inside of the barrel 131 and the discharge pipe 132. A pressure-feeding screw 138 that pressurizes to the front end of the nozzle pipe 134 and the barrel 131, the discharge pipe 132, and the pressure-feeding screw 138 are coupled to the lower end of the nozzle pipe 134 by rotating the pressure-feeding screw 138 It includes a molding mold 135 for molding the dough pressed through the nozzle pipe 134 in turn into rice noodles.

The molding mold 135 may be selected from several types of molding molds including a fur molding mold and a powder molding mold and mounted on the nozzle tube 134. Rice noodle noodles having various cross-sectional shapes may be formed according to the shape of the forming hole provided in the forming mold 135.

A rotation connection part 133 is installed between the discharge pipe 132 and the nozzle pipe 134 to allow vertical rotation of the nozzle pipe 134 with respect to the discharge pipe 132. When the molding of the rice noodle surface of the nozzle pipe 134 of the rotation connection part 133 is stopped, the nozzle pipe 134 may be rotated upward so that the molding mold 135 faces upward. If the rotational connection part 133 is driven by a motor controlled by a controller, the nozzle tube 134 rotates upward as soon as the molding is completed, thereby functioning as an automatic opening/closing valve. Water is supplied between the heating jacket 140 and the barrel 131. A heater for heating the water supplied between the heating jacket 140 and the barrel 131 may be installed on the heating jacket 140.

2 to 4, the heating water tank 300 contains water of approximately 100°C, and the first conveyor unit 200 receives high-temperature water (heating water) contained in the heating water tank 300. It includes a mesh type conveyor 202 passing through. Accordingly, the rice noodle noodles, which are first heated and cooked in the noodle forming machine 100, are secondarily heated while being transferred to the inside of the heating water tank 300 by the first conveyor unit 200 to be completely cooked.

In addition, the water cooling unit 500 crosses the first conveyor unit 200 or the second conveyor unit 400 in the vicinity of the boundary between the first conveyor unit 200 and the second conveyor unit 400. It includes a cooling water line 520 disposed so as to spread and cooling water injection holes 522 formed in the cooling water line 520 at regular intervals along a length direction.

The second conveyor unit 400 includes a mesh-type conveyor 402 extending obliquely upward from one side positioned lower than the conveyor of the first conveyor unit 200. Since the mesh-type conveyor 402 of the second conveyor unit 400 is arranged to be inclined upwardly, it is easy to drain water from the rice noodles surface transferred by the mesh-type conveyor 402, and in particular, the third By increasing the height of the first mesh conveyor 810 at the top of the conveyor unit 800, it is possible to increase the number of upper and lower stages of the conveyor of the third conveyor unit 800.

The washing water spraying unit 600 includes a plurality of washing water spraying platforms 620 arranged at regular intervals in the length direction of the second conveyor unit 400 in the front section of the second conveyor unit 400, and the plurality of It includes a spraying table support 610 that supports the washing water spraying table 620. Each of the plurality of washing water spraying platforms 620 is disposed so as to cross the second conveyor unit 400, and a plurality of washing water spraying holes 622 for spraying washing water are formed in each of the washing water spraying platforms 620. .

In addition, the blowing unit 700, as disposed in the rear section of the second conveyor unit 400, the drying housing 720 disposed to cover the rear section of the second conveyor unit 400 and the drying It is installed in the housing 720 and includes a blowing fan 740 for supplying blowing air for drying the rice noodle surface into the drying housing 720.

In this embodiment, the third conveyor unit 800 includes a plurality of mesh conveyors 810, 820, and 830 that are transferred while vibrating the surface of the rice noodles in multiple stages. In this embodiment, the multi-stage mesh conveyors 810, 820, and 830 are located at the top and are located at the top of the first mesh conveyor 810 for transporting the noodle surface forward, and the lower portion of the first mesh conveyor 810 The second mesh conveyor 820 is located and has a front side protruding more than the front side of the first mesh conveyor 810 to receive the rice noodle noodles from the first mesh conveyor 810 and transfer the rice noodle noodles to the rear. 2 It is located under the mesh conveyor 820 and the rear side is more protruding than the rear side of the second mesh conveyor 820 to receive the rice noodle noodles from the second mesh conveyor 820 and transfer the rice noodle noodles to the front. It includes a mesh conveyor 830.

The fourth conveyor unit 900 receives and transfers the rice noodles from the third conveyor unit 800, and the rice noodles produced through the third conveyor unit 800 in the middle of the transfer path of the fourth conveyor unit 900 A cutting unit 1000 that automatically cuts the surface to a predetermined length is disposed.

100....................cotton forming machine
200....................first conveyor unit
300....................heating tank
400....................2nd conveyor unit
500....................Water cooling unit
600....................Wash water spray unit
700....................ventilating unit
800..........3rd conveyor unit
900....................4th conveyor unit
1000.........cutting unit

Claims (3)

Washing long grain rice (S1);
The step of calling the washed long grain rice (S2);
Wet grinding the soaked long grain rice (S3);
A step of aging the wet pulverized rice crushed product in a aging tank for 3 to 5 days (S4);
Obtaining a solid rice content from the aged rice crushed product (S5);
Obtaining a blend by blending an additive containing rice solids, water, alginic acid and salt (S6);
Kneading the blend to obtain a dough (S7);
Extruding while heating the dough to form rice noodle noodles (S8);
Transferring the molded rice noodle noodles in heated water to further heat (S9);
Water-cooling the additionally heated rice noodle noodles (S10);
Drying the water-cooled rice noodle noodles (S11);
Cutting the dried rice noodle noodles (S12); And
Including the step of ripening the cut rice noodle noodles (S13),
The step (S7) and the step (S8) are sequentially performed by a cotton molding machine 100, and the cotton molding machine 100 has an inlet 111 in which the compound is injected at an upper portion and an outlet at one side of the bottom ( 112) is formed and a kneading container 110 in which the kneading blades 113 are rotatably installed, and an inlet connected to the outlet 112 of the kneading container 110 are provided on the inner surface and inclined bottom surface An extruder 130 for extruding a sink 120 having a sink hole 122 formed at the lowermost portion of 121, a dough received through a pipe connected to the sink hole 122 to form a rice noodle surface, and the extruder It is formed to surround the periphery of 130 and includes a heating jacket 140 for heating the dough extruded by the extruder 130 with water heated by a heater, and the extruder 130 includes the sink hole 122 A barrel 131, in which the dough is charged through the charging hole connected to and the tip is connected to the external horizontal discharge pipe 132, and a nozzle pipe that is connected to the discharge pipe 132 to form a right angle with the discharge pipe 132 and extend downward. (134) and a pressure-feeding screw that rotates within the barrel 131 to pressurize the dough in the barrel 131 through the inside of the barrel 131 and the discharge pipe 132 to the front end of the nozzle pipe 134 ( 138), and the dough is coupled to the lower end of the nozzle pipe 134 and passed through the barrel 131, the discharge pipe 132, and the nozzle pipe 134 in order by the pressure-feeding screw rotation 138. Including a molding mold 135 for shaping the rice noodle noodles,
In the step (S9), when the rice noodle noodles formed by the noodle forming machine 100 are transferred by the first conveyor unit 200, the inside of the heating water tank 300 through which the first conveyor unit 200 passes. Heating water includes heating the rice noodle surface, and the step (S10) includes a cooling water line 520 and a water cooling unit 500 including cooling water injection holes 522 formed in the cooling water line 520 along a longitudinal direction. Including spraying coolant at room temperature to the rice noodle noodles transferred from the first conveyor unit 200 to the second conveyor unit 400, and the step (S11) is performed by the second conveyor unit 400. The ventilation unit 700 disposed in the rear section of the transfer section supplies blowing air to the surface of the rice noodles, and the third conveyor unit 800 moves the surface of the rice noodles while vibrating from the second conveyor unit 400. Including, the third conveyor unit 800 is provided with a plurality of mesh (mesh) conveyors (810, 820, 830) in a multi-stage, the blowing unit 700 is a rear section of the second conveyor unit 400 And a drying housing 720 disposed to cover the drying housing 720 and a blowing fan 740 installed in the drying housing 720 to supply blowing air for drying the rice noodle surface into the drying housing 720, and the second conveyor In the front section of the unit 400, a washing water spraying unit 600 for spraying washing water is disposed to wash the rice noodle noodles passing through the front section of the second conveyor unit 400 and to prevent the rice noodle surfaces from sticking together. How to produce rice noodle noodles. delete delete

Images