KR102516572B1 - Manufacturing method of dried rice noodle - Google Patents

Abstract

The present invention relates to a manufacturing method of dried rice noodles. More specifically, the method includes: a rice noodle manufacturing step of preparing rice noodles using prepared raw materials; a drying step of transferring the prepared rice noodles to a drying facility and then drying the same for 5 to 30 minutes; and a packaging step of packaging the dried rice noodles in a prepared packaging container.

Description

Manufacturing method of dried rice noodle noodles {MANUFACTURING METHOD OF DRIED RICE NOODLE}

The present invention relates to a method for producing dried rice noodle noodles, and specifically, to simplify the manufacturing process of dried rice noodle noodles to produce dried rice noodle noodles aimed at production and delivery on the same day, and containing no gluten components such as wheat flour It relates to a technology for improving the quality of rice noodles by manufacturing dried rice noodles.

The quality of rice noodle noodles is highly evaluated as the content of rice increases. However, unlike wheat flour, rice flour does not contain gluten, so it cannot provide sufficient tensile strength. Therefore, most of the rice noodle noodles sold in Korea are Korean registered patents. As in Publication No. 1461212, it was common to manufacture rice noodle noodles using a mixture of rice flour, starch and wheat flour, and there was a limit that it was difficult to expect high quality of rice noodle noodles accordingly.

In addition, rice used as the main raw material for rice noodles can be divided into japonica rice, a short-grain rice produced in Korea, Japan, the United States, and Australia, and indica rice, a long-grain rice produced in India, Southeast Asia, and South America. In the case of japonica species, which have a light and savory sweet taste, despite the high demand for rice noodle noodles, there are problems with difficulty in processing the noodles and a large amount of starch leached during cooking, making it difficult to supply them as rice noodle noodles. existed.

Accordingly, the first object of the present invention is to provide a method for manufacturing dried rice noodle noodles aimed at same-day production and same-day delivery by dramatically improving the manufacturing process of dried rice noodle noodles, which previously took as little as 7 to 10 days. there is

A second object of the present invention is to provide a method for producing dry rice noodle noodles that does not contain gluten.

In order to achieve the above object, a method for producing dried rice noodle noodles according to an embodiment of the present invention includes a rice noodle manufacturing step of preparing rice noodle noodles using prepared raw materials; A drying step of transferring the prepared rice noodle noodles to a drying facility and then drying them for 5 to 30 minutes; and a packaging step of packaging the dried rice noodle noodles in a prepared packaging container.

In the above-described rice noodle manufacturing step, a kneading step of preparing rice flour, salt and a mixed agent as raw materials, and kneading by mixing rice flour, salt and a mixed agent in a predetermined ratio; A first molding step of injection molding the dough into rice noodle noodles having a preset shape and thickness; And, a second molding step of quenching and drying the rice noodles and cutting them into a predetermined length; is preferably performed.

In addition, the above-described mixing step includes 90 to 98.5% by weight of rice flour, 0.1 to 3.0% by weight of salt, and 0.5 to 7% by weight of a mixed agent based on the total weight, and the above-described mixed agent includes at least dietary fiber and powdered oil It is preferable to include as an essential raw material.

In addition, in the above-described first molding step, it is preferable to mold the dough to have a shape including at least one of some noodles and flat noodles, and shape the dough to have a thickness of 0.8 mm to 3.5 mm.

In addition, the above-described drying step may include a preliminary drying step of forming pores in the rice noodle surface by drying the rice noodle surface using steam having a temperature of 80 to 140 ° C; And, a main drying step of drying the rice noodle noodles on which the preliminary drying step has been performed by a drying method including at least one of sound waves, hot air, microwaves, and vacuum.

In addition, when the rice noodle noodles are dried by the sonic wave drying method during the above-described drying step, the rice noodle noodles are put into a decompression chamber and then 8 to 16 kHz sound waves are irradiated for 5 to 15 minutes to remove moisture contained in the rice noodle noodles. It is preferable to use a method of sublimating and drying.

In addition, when performing the above-described drying step, when the rice noodle noodles are dried by the hot air method, the temperature is 110 to 125 ° C. and the wind speed is greater than 0. Using hot air of 15 m / s, 10 It is preferable to use a method of drying for 30 minutes to 30 minutes.

In addition, when performing the drying step described above, when the rice noodle is dried by the microwave method, after putting the rice noodle into the decompression chamber, 1.4 to 2.7 GHz microwave is irradiated at an intensity of 550 to 970 W to the rice noodle, It is preferable to use a method of drying for 30 minutes.

In addition, when performing the above-described drying step, when drying the rice noodle by vacuum method, the method of rapidly freezing the rice noodle at -20 to 40 ° C and then drying at an absolute pressure of 1 to 30 mmHg for 10 to 30 minutes is used. it is desirable

In addition, in the above-described drying step, it is preferable to provide a drying frame corresponding to the shape and size of the packaging container, and dry the prepared rice noodle noodles in the drying frame.

According to an embodiment of the present invention, it is possible to propose a manufacturing method of dry rice noodle noodles that can be produced and shipped on the same day by dramatically improving the conventional manufacturing method that required at least 7 to 10 days for the production of dried rice noodles. There are possible effects.

In addition, the present invention can provide dry rice noodle noodles with sufficient tensile strength without adding wheat flour, which was inevitably added to increase the tensile strength of rice noodle noodles, and can manufacture dried rice noodle noodles with greatly increased rice content. As it is possible, there is an effect of being able to provide high-quality dried rice noodle noodles.

In addition, in the present invention, as described above, it is possible to manufacture dry rice noodle noodles that do not contain wheat flour that can cause digestive disorders such as diarrhea or abdominal pain, so that dry rice noodle noodles that can be highly acclaimed in the gluten-free market can be manufactured. there is.

In addition, according to an embodiment of the present invention, it is possible to provide low food with reduced irritating ingredients such as sugar, sodium, and fat, and the development of rice processed foods using our rice has led to the expansion of rice consumption and However, it has the effect of helping to maintain a sustainable food industry.

In addition, according to an embodiment of the present invention, when drying rice noodles, preliminary drying in which drying is performed using steam, and main drying in which drying including at least one of sound waves, microwaves, hot air, and vacuum drying is performed is performed. As a result, high drying efficiency compared to the short drying time is derived, and by reducing the manufacturing lead time of dried rice noodle noodles, even the effect of reducing manufacturing cost can be expected.

1 is a view showing a general production process diagram of conventional dry rice noodle noodles.
2 and 3 are examples of process flow charts for a method for manufacturing dried rice noodle noodles according to an embodiment of the present invention.
Figure 4 is a diagram showing a production process of dried rice noodle noodles according to an embodiment of the present invention.
5 is an example of a mixing ratio of raw materials for producing dry rice noodle noodles according to an embodiment of the present invention.
6 is an example showing a texture change state of rice noodle noodles according to performing steam drying in a drying process according to an embodiment of the present invention.
7 is an example in which drying is performed in a state in which rice noodle noodles are contained in a drying frame according to an embodiment of the present invention.
8 is a view comparing a distribution example of conventional dry rice noodle noodles and a distribution example of dried rice noodle noodles according to an embodiment of the present invention.

In the following, various embodiments and/or aspects are disclosed with reference now to the drawings. In the following description, for purposes of explanation, numerous specific details are set forth in order to facilitate a general understanding of one or more aspects. However, it will also be appreciated by those skilled in the art that such aspect(s) may be practiced without these specific details. The following description and accompanying drawings describe in detail certain illustrative aspects of one or more aspects. However, these aspects are exemplary and some of the various methods in principle of the various aspects may be used, and the described descriptions are intended to include all such aspects and their equivalents.

References to “embodiment,” “example,” “aspect,” “example,” etc., used in this specification should not be construed as indicating that any aspect or design described is preferable to or advantageous over other aspects or designs. .

Also, the terms "comprises" and/or "comprising" mean that the feature and/or element is present, but excludes the presence or addition of one or more other features, elements and/or groups thereof. It should be understood that it does not.

In addition, terms including ordinal numbers such as first and second may be used to describe various components, but the components are not limited by the terms. These terms are only used for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element, without departing from the scope of the present invention. The terms and/or include any combination of a plurality of related recited items or any of a plurality of related recited items.

In addition, in the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are those commonly understood by those of ordinary skill in the art to which the present invention belongs. have the same meaning. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the embodiments of the present invention, an ideal or excessively formal meaning not be interpreted as

Prior to presenting a detailed description of the present invention, referring to FIG. 1, a general production process diagram of conventional dry rice noodle noodles is examined. A second process of drying, a third process of drying the prepared rice noodle noodles, and a fourth process of packaging the dried rice noodle noodles.

In the first process described above in more detail, the first process of mixing and kneading raw materials such as rice flour, starch, and wheat flour, extruding them in the form of rice noodle noodles and then cutting them was performed, and it took 4 hours to perform this series of processes.

After the above-described first step, refrigeration and freezing are performed as shown in the second step to prevent the noodles from sticking to each other due to the gluten component contained in the flour added to impart tensile strength to the rice flour. Repeatedly, the noodle separation process using the principle of forming a water film of water molecules was performed, and this treatment process took at least 96 hours, or more time if the number of rice noodle noodles was large.

In addition, after the above-described second process, a third process, which is a drying process for producing dried rice noodle noodles, is performed. It took at least 72 hours to thaw and dry the rice noodle noodles treated in the second process, and then the fourth process. The total manufacturing time from the manufacturing process to the packaging of the finished product is 176 hours, and only after a long process of at least 7.3 days can the dried rice noodle noodles be shipped out.

That is, the manufacturing process of conventional dried rice noodle noodles requires an excessively long process time, resulting in significant labor and process costs. There are a number of problematic factors that increase the cost burden, such as the entire amount of discarded products being discarded, so there is an urgent need for improvement in the manufacturing technology of dried rice noodle noodles.

Accordingly, in the present invention, in providing a method for manufacturing dried rice noodle noodles, the manufacturing process of dried rice noodle noodles, which previously took as short as 7 to 10 days, is drastically improved to produce and ship the same day. The first object is to provide, and the second object of the present invention is to provide a method for producing dry rice noodle noodles that does not contain gluten.

Hereinafter, as a description of the present invention for achieving the above object, the present invention will be described in more detail with reference to the accompanying drawings, and a plurality of drawings to explain one technical feature or component constituting the invention. can be concurrently referenced.

Referring to FIG. 2 for a detailed description, it can be seen that FIG. 2 shows a flow chart of a method for manufacturing dried rice noodle noodles according to an embodiment of the present invention.

As shown in Figure 2, in the present invention, the rice noodle preparation step (S10) of preparing rice noodle noodles using the prepared raw material may be performed.

At this time, for a more detailed description of the process of step S10 described above, FIG. 2 showing a detailed process flow chart of step S10 will be simultaneously referred to.

In order to prepare dried rice noodle noodles, in the present invention, a kneading step (S101) of preparing rice flour, salt and a mixed agent as raw materials, mixing rice flour, salt and a mixed agent in a predetermined ratio and kneading may be performed.

At this time, the above-mentioned rice flour may be rice flour obtained by mixing and pulverizing indica or japonica and indica rice, but in order to provide a unique stickiness and flavor, single-grain rice with main production sites in Korea, Japan, the United States and Australia Most preferably, rice flour obtained by pulverizing Japonica rice is used, and salt containing at least one of sun salt and refined salt may be used as the above-mentioned salt.

In addition, it can be understood that the above-described mixed formulation is preferably used as a mixed formulation containing dietary fiber and powdered oil as essential raw materials.

In detail, the above-mentioned dietary fiber is a vegetable cellulose ether produced from pulp as a raw material and low molecular weight fiber contained in vegetables, and the starch molecules and water molecules of rice are attached or trapped while the fibrous structures are mutually bonded. It functions to improve water holding capacity and shape retention on rice noodle noodles.

In addition, the above-described powdered oil is added in a small amount to reduce the frictional force of the noodles when the dough passes through the injection molding machine during injection molding of rice noodle noodles, which will be described later.

As an example, it will be understood that the above-described mixed preparation contains 2 to 9 parts by weight of dietary fiber per 1 part by weight of powdered oil, and the above-described mixed preparation may contain dietary fiber and powdered oil as constituents. , Along with dietary fiber and powdered oil, propylene glycol alginate may be further included to help enhance tensile strength. In the case of propylene glycol alginate, 0.5 to 3 parts by weight per 1 part by weight of powdered oil may be added. .

However, it is preferable that the mixed preparation of the present invention does not contain amylase, emulsifier, disaccharide, and gum, which have been added to improve processability of rice noodle noodles in the past. It can be understood that this is because the damage of is serious, and when added in the case of emulsifiers, flavor is reduced and off-flavors occur, and in the case of disaccharides and gums, when added, taste is altered or texture is deteriorated.

On the other hand, in the above-described step S101, the mixing of the above-described raw materials has the same mixing ratio as 100 in FIG. 5, based on 100% by weight of the total raw material, 90 to 98.5% by weight of rice flour, 0.1 to 3.0% by weight of salt, mixed preparation It may contain 0.5 to 7% by weight.

At this time, 110 of FIG. 5 shows the most preferred embodiment of the mixing ratio by weight of the raw materials, and the mixing ratio of raw materials for manufacturing dry rice noodles of the present invention is 97.7% by weight of rice flour and 0.3% salt based on 100% by weight of the total raw material. % by weight, 2.0% by weight of the mixed preparation may be included.

That is, in the present invention, it is possible to provide dry rice noodle noodles in which the content of rice flour is added at 97.7% by weight, as well as to provide sufficient tensile strength without adding wheat flour and other gluten components. , it has the effect of helping rice noodle noodles enter the gluten-free market.

On the other hand, after performing the above-described step S101, in order to injection-mold the dough obtained in step S101 into rice noodle noodles having a predetermined shape and thickness, a first molding step of molding by putting the dough into an injection molding machine equipped with a powder maker (S102 ) can be performed.

Specifically, in the above-described first molding step, it is preferable to mold the dough into a form including at least one of some noodles and flat noodles, and the thickness of the dough is molded to a thickness of 0.8 mm to 3.5 mm desirable.

As an example, in the present invention, when forming dough into somen noodles, the diameter of somen noodles can be molded to be 0.8 mm to 1.0 mm, and when forming dough into flat noodles, the width of flat noodles can be 3 to 1.0 mm. It may be molded to a thickness of 3.5 mm and a flat surface height of 0.8 mm to 1 mm.

However, it should be understood that this is only one embodiment, and various modifications and changes are possible within the above-described shape and thickness range.

Meanwhile, after performing the above-described step S102, a second forming step (S103) of rapidly drying the rice noodles and cutting them into a preset length may be performed.

Specifically, in the above-described step S103, the temperature of the pho noodles obtained in step S102 is rapidly cooled to a temperature of minus 25 degrees or less, and cut into predetermined lengths (eg, 15 to 25 cm).

That is, in the present invention, unlike the conventional dry rice noodle manufacturing process shown in FIG. 1, a process of cutting after rapid cooling and drying is performed to prevent deterioration in the forming quality of rice noodle noodles.

Returning to FIG. 2 again, after the above-described step S10 is performed, the prepared rice noodle noodles are transferred to a drying facility, and then step S20 of drying for 5 to 30 minutes is performed.

At this time, in a preferred embodiment of the present invention, when performing step S20, the rice noodle noodles are dried at 80 to 140 ° C. It is preferable to perform pre-drying for 1 to 10 minutes using steam having a temperature.

Specifically, it can be understood that the above-described pre-drying is performed to form pores between the tissues by applying high-temperature steam to the rice noodle noodles in a state in which the internal tissues are full without empty spaces.

Referring to the drawing of FIG. 6 for better understanding, generally, the structure of rice noodles has a dense structure without empty spaces in the form of a in FIG. It can only take a considerable amount of time.

Therefore, in the present invention, prior to performing the main drying of the rice noodle noodles, high-temperature steam is applied to the rice noodle noodles to allow water vapor to penetrate into the structure of the rice noodle noodles, thereby forming pores as shown in b of FIG. , These pores increase the absorption rate of hot water so that the rice noodles cook quickly, and at the same time improve the absorption rate of broth or sauce to increase the flavor of the rice noodles, and in the present invention, which provides dry rice noodles, rice noodles noodles It also has a significant effect on shortening the drying time of

Meanwhile, after performing the above-described preliminary drying step, the main drying step is performed in a drying facility in which preset temperature and humidity are controlled.

At this time, in the above-described main drying step, a drying method including at least one of sound waves, hot air, microwave and vacuum may be selectively or continuously performed. Hereinafter, the drying method usable in this drying step will be described in detail. do it with

As a first embodiment, in the present invention, the rice noodle noodles subjected to the preliminary drying step may be dried using sound waves.

More specifically, in the present invention, after putting rice noodle noodles into a decompression chamber, setting a decompression condition in a vacuum state, irradiating 8 to 16 kHz sound waves to the rice noodle noodles for 5 to 15 minutes, sublimating the moisture contained in the rice noodle noodles, , allowing the rice noodle noodles to dry out.

At this time, the above-described sonic wave drying method accelerates the sublimation phenomenon by vibrating the moisture particles included in the rice noodle surface, thereby contributing to drastically shortening the drying time compared to the conventional simple drying method.

In addition, in the present invention, as a second embodiment of the drying method used in this drying step, the rice noodle noodles may be dried by a hot air drying method.

Preferably, in the present invention, the moisture of the rice noodle noodles can be dried by drying for 10 to 30 minutes using hot air at a temperature of 110 to 125 ° C and a wind speed of 15 m / s exceeding 0 as conditions of hot air applied to the noodle.

In addition, in the present invention, as a third embodiment of the drying method used in this drying step, rice noodle noodles may be dried using microwaves. The surface may be irradiated with microwaves of 1.4 to 2.7 GHz at an intensity of 550 to 970 W and dried for 15 to 30 minutes.

Most preferably, microwaves of 2.5 GHz can be used. These microwaves are generated by oscillating voltage and current of 2.5 billion times per second, and the propagating electric and magnetic fields are dielectric loss due to orientation polarization of polar molecules with large dipole moments such as water. This makes it possible to accelerate the drying rate of water, which is a polar molecule included in the rice noodle surface.

However, when microwaves outside the above-mentioned 1.4 to 2.7 GHz range are used, the above frequency range is used because there is a risk of rice noodle noodles being cooked due to an extremely insignificant level or an excessive degree of water heating in accelerating the drying rate of water.

In addition, in the present invention, as a fourth embodiment of the drying method used in this drying step, the rice noodles may be dried in a vacuum method.

Specifically, the above-described vacuum drying method may be performed under conditions in which rice noodles are put into a decompression chamber, rapidly frozen at -20 to 40 ° C, and then dried at an absolute pressure of 1 to 30 mmHg for 10 to 30 minutes.

In particular, such vacuum drying is a drying method that removes moisture contained in rice noodle noodles by converting them into ice or water vapor using the principle that the boiling point of water decreases when the pressure is lowered. can be effectively removed.

That is, in the present invention, it can be understood that the method including at least one of the above-described first to fourth embodiments or the drying process based on two or more embodiments is continuously performed to remove moisture contained in the rice noodle surface. According to this drying method, the drying time is greatly shortened compared to simply drying conventional rice noodle noodles in a drying room, and the manufacturing lead time of dried rice noodle noodles can be greatly reduced, so that the effect of reducing manufacturing cost can be expected. do.

Next, in another preferred embodiment of the present invention, in performing step S20 of FIG. 2, a drying frame corresponding to an item including at least one of the shape and size of the packaging container in which the dried rice noodle noodles are packaged is provided. , It is preferable to dry the prepared rice noodle noodles in a drying frame.

As an embodiment, in the present invention, unlike the conventional method of folding both ends of the noodles downward and drying them in a tray, the drying of the noodles can be performed while being contained in a drying frame as shown in FIG. 7.

That is, in the present invention, it will be understood that the rice noodle noodles are put in a drying frame prepared to correspond to the packaging container and dried. Although not explicitly shown in FIG. 7, this drying frame is made of a mesh material. It is preferable to provide a uniform drying of rice noodle noodles.

On the other hand, after the above-described step S20 is performed, step S30 of packaging the dried rice noodle noodles in a prepared packaging container is performed.

Specifically, in step S30, it will be understood that a process of packing the rice noodle noodles dried in a drying frame in step S20 in a prepared packaging container is performed.

Meanwhile, simultaneously referring to FIG. 8, a in FIG. 8 is an example of packaging of dried rice noodle noodles that has been conventionally distributed, and b in FIG. 8 is an example of packaging of dried rice noodle noodles provided by the present invention.

At this time, in step S30 of the present invention, unlike the conventional process of drying rice noodle noodles and then processing the rice noodle noodles according to the cup size by a person or machine, which is required, the rice noodles are already prepared in a drying frame in a shape and size corresponding to the packaging container. Since the noodles have been dried, the packaging efficiency is increased in that only the work of putting the noodles in the state taken out of the drying frame into the packaging container is performed.

Moreover, conventional rice noodle packaging has limitations that external force is applied to the rice noodle surface by a person or machine, so that the rice noodle surface is often broken during the packaging process, and the packaging state is inevitably different, whereas the present invention Improved packaging compared to the conventional method in that the shape of the dried rice noodle noodles is not deformed or broken during the packaging process, and uniform packaging is possible, so that it is possible to provide dry rice noodle noodles that are neat in appearance. efficiency and packaging quality.

On the other hand, looking at the dry rice noodle manufacturing method of the present invention described above with reference to FIG. 4 in terms of production process, the dry rice noodle manufacturing method of the present invention is largely a first step of manufacturing rice noodle noodles, drying the prepared rice noodle noodles It may consist of a second process of doing and a third process of packaging the dried rice noodle noodles.

In the first process described in detail, rice flour, salt, and a mixed agent are mixed and kneaded, and rice noodle noodles are injection molded, cooled, dried, and cut. In the second process, rice noodle noodles are placed in a drying mold. After setting the drying form and applying high-temperature steam to the rice noodle noodles to process the dense tissue into a porous tissue, the main drying is performed to shorten the drying time, thereby reducing the overall manufacturing lead time for the production of dried rice noodle noodles. effect can be achieved.

In addition, in the third step, the dried rice noodle noodles are taken out of the drying frame provided in the shape and size corresponding to the packaging container, put into the actual packaging container, and the product is shipped by finishing the inner and outer packaging.

That is, when compared with the conventional dry rice noodle manufacturing method shown in FIG. , it is possible to achieve the goal of producing dried rice noodle noodles on the same day and shipping them on the same day, and through this, it is possible to supply fresher rice noodle noodles to consumers.

In summary, according to one embodiment of the present invention, a manufacturing method of dry rice noodles that can be produced and shipped on the same day by dramatically improving the manufacturing method that required at least 7 to 10 days for the production of conventional dry rice noodles There are effects that can be suggested.

In addition, the present invention can provide dry rice noodle noodles with sufficient tensile strength without adding wheat flour, which was inevitably added to increase the tensile strength of rice noodle noodles, and can manufacture dried rice noodle noodles with greatly increased rice content. As it is possible, there is an effect of being able to provide high-quality dried rice noodle noodles.

In addition, in the present invention, as described above, it is possible to manufacture dry rice noodle noodles that do not contain wheat flour that can cause digestive disorders such as diarrhea or abdominal pain, so that dry rice noodle noodles that can be highly acclaimed in the gluten-free market can be manufactured. there is.

In addition, according to an embodiment of the present invention, it is possible to provide low food with reduced irritating ingredients such as sugar, sodium, and fat, and the development of rice processed foods using our rice has led to the expansion of rice consumption and However, it has the effect of helping to maintain a sustainable food industry.

In addition, according to an embodiment of the present invention, when drying rice noodles, preliminary drying in which drying is performed using steam, and main drying in which drying including at least one of sound waves, microwaves, hot air, and vacuum drying is performed is performed. As a result, high drying efficiency compared to the short drying time is derived, and by reducing the manufacturing lead time of dried rice noodle noodles, even the effect of reducing manufacturing cost can be expected.

Although the description of the method for producing dried rice noodle noodles of the present invention has been described above, the spirit of the present invention is not limited to the examples presented herein, and those skilled in the art who understand the spirit of the present invention will within the scope of the same spirit, Other embodiments may be easily proposed by adding, changing, deleting, or adding components, but this will also fall within the scope of the present invention.

In addition, terms such as "include", "comprise" or "have" described above mean that the corresponding component may be inherent unless otherwise stated, excluding other components. It should be construed as being able to further include other components. All terms, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs, unless defined otherwise. Commonly used terms, such as terms defined in a dictionary, should be interpreted as consistent with the meaning in the context of the related art, and unless explicitly defined in the present invention, they are not interpreted in an ideal or excessively formal meaning.

The above description is merely an example of the technical idea of the present invention, and various modifications and variations can be made to those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain, and the scope of the technical idea of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed according to the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

Claims (10)

In the method for producing dried rice noodle noodles,
A rice noodle manufacturing step of preparing rice noodle noodles using prepared raw materials;
A drying step of transferring the prepared rice noodle noodles to a drying facility and then drying them for 5 to 30 minutes; and,
A packaging step of packaging the dried rice noodle noodles in a prepared packaging container; including,
In the rice noodle manufacturing step,
A kneading step of preparing rice flour, salt, and a mixed agent as the raw materials, mixing the rice flour, the salt, and the mixed agent at a predetermined ratio and kneading;
A first molding step of injection molding the dough into rice noodle noodles having a preset shape and thickness; and,
A second forming step of quenching and drying the rice noodle noodles and cutting them into a predetermined length; is performed,
The kneading step is
Based on the total weight, 90 to 98.5% by weight of japonica rice flour as the rice flour, 0.1 to 3.0% by weight of sun salt or refined salt as the salt, and 0.5 to 7% by weight of the mixture,
The mixed formulation includes powdered maintenance added to reduce frictional force when passing through the injection molding machine during injection molding of the dough, dietary fiber that functions to improve water retention and shape retention of the rice noodle surface, and tension of the rice noodle surface Including propylene glycol alginate, which functions to enhance strength, so that it is included in 2 to 9 parts by weight of the dietary fiber and 0.5 to 3 parts by weight of the propylene glycol alginate per 1 part by weight of the powdered oil,
In the drying step,
A preliminary drying step of drying the rice noodle noodles for 1 to 10 minutes using steam having a temperature of 80 to 140° C. to form pores in the rice noodle noodles; and,
A main drying step of drying the rice noodle noodles on which the preliminary drying step has been performed by continuously performing two or more drying methods among sonic waves, microwaves, and vacuum;
After the rice noodle noodles are put into a decompression chamber, sound waves of 8 to 16 kHz are irradiated for 5 to 15 minutes to sublimate and dry the moisture contained in the rice noodle noodles, and the rice noodle noodles are put into a decompression chamber Then, a microwave drying method in which 1.4 to 2.7 GHz microwaves are irradiated at an intensity of 550 to 970 W to the rice noodle noodles and dried for 15 to 30 minutes, and the rice noodle noodles are rapidly frozen at -20 to 40 ° C., followed by absolute pressure A method for producing dried rice noodle noodles, characterized in that drying by continuously performing a vacuum drying method of drying at 1 to 30 mmHg for 10 to 30 minutes.
delete delete According to claim 1,
The first molding step,
The shape of the dough is molded to have a shape including at least one of some noodles and flat noodles,
Method for producing dry rice noodle noodles, characterized in that the thickness of the dough is molded to have a thickness of 0.8 mm to 3.5 mm.
delete delete delete delete delete According to claim 1,
In the drying step,
A drying frame corresponding to the shape and size of the packaging container is provided,
A method for producing dried rice noodle noodles, characterized in that drying the prepared rice noodle noodles in the drying frame in a state of being put therein.

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