KR102570320B1 - Instant rice noodle using Vietnam rice and method for preparing the same - Google Patents

Abstract

The present invention relates to convenient rice noodles using Vietnamese rice and a method for producing the same, comprising: (A) immersing Vietnamese brown rice in water and then pulverizing; (B) naturally fermenting the pulverized brown rice powder in a state of being immersed in water; (C) preparing a sludge state by dehydrating the fermented brown rice powder; (D) preparing a dough by mixing brown rice powder sludge and gelatinized white rice; (E) first gelatinization by extruding the dough in the form of rice noodles and then secondarily gelatinization by immersion in hot water; And (F) cooling and drying the gelatinized rice noodles; by including, it is possible to significantly increase the content of GABA and improve the sensory properties and restoration rate.

Description

Instant rice noodle using Vietnam rice and method for preparing the same}

The present invention relates to convenient rice noodles that can significantly increase the content of GABA using Vietnamese rice and improve the sensory properties and restoration rate, and a method for manufacturing the same.

General convenience food processed food is a product used as a substitute for home meal (HMR, instant food). The home meal substitute market has been recently It is an area that is receiving attention. In particular, it is increasing in earnest due to changes in the social structure, such as the increase in one or two-person households and the aging population.

In addition, as the structure of social life is gradually diversified and industrialized due to the modernization of industry and the improvement of economic level, the use of noodles in food has rapidly increased due to many changes in dietary habits.

In general, noodles are products made by adding water and other ingredients to raw materials, forming noodles, and then cutting or extruding the dough, and the manufacturing method is relatively simple. However, when made with only wheat flour as a noodle material, most of the conventional noodles, which are close to white in color and kneaded with only wheat flour and pulled out into thin noodles, do not contain even nutrients and do not have a special taste other than a light taste. .

In addition, conventional noodles made of wheat flour are not well digested, so it is very difficult for people with weak digestive organs to digest, and there is a problem that can harm health when ingested.

As one of the ways to overcome the above disadvantages of wheat noodles, a method of manufacturing noodles using rice has been proposed, but rice noodles show a lower level of processing aptitude when making noodles than wheat noodles, and the shape of the noodles is It is easily disintegrated and has the disadvantage of rough texture. In order to compensate for the disadvantages of rice noodles as described above, products manufactured by adding various additives during the production of rice noodles form the mainstream.

However, since such rice noodles are time consuming and cumbersome to make and eat at home, convenient rice noodles to enjoy conveniently at home are required.

On the other hand, Vietnam has abundant rice production, but industrial technology related to rice processing is poor. Most of the rice-related researches also have many studies on new varieties, and research on rice processing is insufficient.

Depending on the type of Vietnamese rice noodles, there are pho, bun, and rice paper.

Accordingly, there is a demand for convenient rice noodles that are fast to restore using Vietnamese rice and have an excellent texture after restoration.

Republic of Korea Patent No. 10-1319915 Republic of Korea Patent No. 10-1237455

An object of the present invention is to provide convenient rice noodles that can significantly increase the content of GABA and improve the sensory properties and restoration rate using Vietnamese rice.

In addition, another object of the present invention is to provide a method for preparing the convenient rice noodles.

A method for preparing convenient rice noodles using Vietnamese rice of the present invention for achieving the above object includes the steps of (A) immersing Vietnamese brown rice in water and then pulverizing; (B) naturally fermenting the pulverized brown rice powder in a state of being immersed in water; (C) preparing a sludge state by dehydrating the fermented brown rice powder; (D) preparing a batter by mixing the brown rice powder sludge and luxury Vietnamese white rice; (E) firstly gelatinizing the dough by extruding it into a noodle shape and then secondarily gelatinizing it by soaking in hot water; and (F) cooling the luxurious rice noodles with purified water and then drying them with an infrared dryer.

In the step (A), the Vietnamese brown rice contains 8 to 9% by weight of protein, 3 to 4% by weight of fat, 77 to 78% by weight of carbohydrates, and 1 to 2% by weight of ash of Huyet Rong (BHR) species; Do Soc Trang (BDST) species with 9-10% protein, 2-3% fat, 76-77% carbohydrates and 1-2% ash; And 7 to 8% by weight of protein, 0.1 to 1% by weight of fat, 88 to 89% by weight of carbohydrates, and 0.1 to 0.5% by weight of ash Ham Trau (BHT) species; may be at least one selected from the group consisting of.

The Vietnamese brown rice contains 10 to 30% by weight of Huyet Rong (BHR) species, 10 to 30% by weight of Do Soc Trang (BDST) species and 40 to 70% by weight of Ham Trau (BHT) species. may contain.

The Vietnamese brown rice may be mixed with Huyet Rong (BHR) species and Do Soc Trang (BDST) species in a weight ratio of 1: 1-2.

The Vietnamese brown rice may be mixed with Huyet Rong (BHR) species or Do Soc Trang (BDST) species and Ham Trau (BHT) species in a weight ratio of 1:2-4.

In the step (B), natural fermentation may be performed by leaving it at 25 to 32 ° C. for 20 to 30 hours.

In step (C), the naturally fermented brown rice powder sludge may have a gel consistency of 100 to 130 mm.

In the step (D), the white rice may be a white rice of Ham Trau (BHT), a Vietnamese rice.

In step (D), 1 to 15 parts by weight of gelatinized white rice may be mixed with 100 parts by weight of brown rice powder sludge.

In step (F), drying may be performed at 55 to 80 ° C. for 70 to 100 minutes using an infrared dryer.

The moisture content of the rice noodles dried in step (F) may be 10 to 15%.

In addition, convenience rice noodles using Vietnamese rice of the present invention to achieve the above other object may include naturally fermented Vietnamese brown rice and luxurious white rice.

The Vietnamese brown rice is Huyet Rong (BHR) species having 8 to 9 wt% protein, 3 to 4 wt% fat, 77 to 78 wt% carbohydrates, and 1 to 2 wt% ash; Do Soc Trang (BDST) species with 9-10% protein, 2-3% fat, 76-77% carbohydrates and 1-2% ash; and 7 to 8% by weight of protein, 0.1 to 1% by weight of fat, 88 to 89% by weight of carbohydrates, and 0.1 to 0.5% by weight of ash Ham Trau (BHT) species; may be at least two selected from the group consisting of.

The Vietnamese brown rice contains 10 to 30% by weight of Huyet Rong (BHR) species, 10 to 30% by weight of Do Soc Trang (BDST) species and 40 to 70% by weight of Ham Trau (BHT) species. may be contained.

The Vietnamese brown rice may be mixed with Huyet Rong (BHR) species and Do Soc Trang (BDST) species in a weight ratio of 1: 1-2.

The Vietnamese brown rice may be mixed with Huyet Rong (BHR) species or Do Soc Trang (BDST) species and Ham Trau (BHT) species in a weight ratio of 1:2-4.

The rice noodles using Vietnamese rice of the present invention are gluten-free convenient rice noodles that have not only a remarkably high GABA content due to natural fermentation, but also excellent sensory properties and restoration rate.

1 is a flow chart showing a process for preparing rice noodle buns according to an embodiment of the present invention.

The present invention relates to convenient rice noodles that can significantly increase the content of GABA using Vietnamese rice and improve the sensory properties and restoration rate, and a method for manufacturing the same.

The present invention is to prepare rice noodles, a processed food, using a new variety of brown rice grown in the Mekong Delta region of Vietnam.

Hereinafter, the present invention will be described in detail.

The method for preparing convenient rice noodles using Vietnamese rice of the present invention includes the steps of (A) immersing Vietnamese brown rice in water and then pulverizing; (B) naturally fermenting the pulverized brown rice powder in a state of being immersed in water; (C) preparing a sludge state by dehydrating the fermented brown rice powder; (D) preparing a dough by mixing the brown rice powder sludge and gelatinized white rice; (E) firstly gelatinizing the dough by extruding it into a rice noodle shape and then secondarily gelatinizing it by soaking in hot water; And (F) cooling the luxurious rice noodles with purified water and then drying them with an infrared dryer.

First, in step (A), Vietnamese brown rice is immersed in water and then ground.

The Vietnamese brown rice is immersed in water for natural fermentation, and then pulverized to have an average particle diameter of 50 to 100 mesh, preferably 70 to 90 mesh. If the average particle diameter of the pulverized brown rice powder is less than the lower limit, natural fermentation may not be performed smoothly, and if it exceeds the upper limit, the prepared rice noodles may be easily broken.

The Vietnamese brown rice is rice grown in the Mekong Delta region of Vietnam, selected from the group consisting of Huyet Rong (BHR) species, Do Soc Trang (BDST) species and Ham Trau (BHT) species 1 or more types are mentioned.

For example, Vietnamese brown rice has a protein content of 7.5 to 15% by weight, preferably 7.5 to 10% by weight; 0.4 to 5% by weight of fat, preferably 0.4 to 4% by weight; 75 to 90% by weight of carbohydrates, preferably 77 to 90% by weight; Ash content of 0.2 to 5% by weight, preferably 0.2 to 1.5% by weight, can increase the content of GABA after natural fermentation and improve the recovery rate. In particular, a more excellent effect can be exerted only when the protein content and the fat content satisfy the above ranges.

Specifically, the Huyet Rong (BHR) species is a new type of brown rice with 8 to 9 wt% protein, 3 to 4 wt% fat, 77 to 78 wt% carbohydrate, and 1 to 2 wt% ash; The Do Soc Trang (BDST) species is a new type of brown rice with 9 to 10 wt% protein, 2 to 3 wt% fat, 76 to 77 wt% carbohydrates, and 1 to 2 wt% ash; The Ham Trau (BHT) species is a new variety of brown rice with 7 to 8% protein, 0.1 to 1% fat, 88 to 89% carbohydrate, and 0.1 to 0.5% ash.

The content of the Huyet Rong (BHR) species is 10 to 30% by weight, preferably 15 to 20% by weight. When the content of Huyet Rong (BHR) species is less than the lower limit, the sensory properties may decrease, and when the content exceeds the upper limit, the content of GABA may decrease.

In addition, the content of Do Soc Trang (BDST) species is 10 to 30% by weight, preferably 15 to 20% by weight. When the content of Do Soc Trang (BDST) species is less than the lower limit, the recovery rate and the content of GABA may decrease, and when the content exceeds the upper limit, the functionality may decrease.

In addition, the content of the Ham Trau (BHT) species is 40 to 70% by weight, preferably 55 to 65% by weight. When the content of Ham Trau (BHT) species is less than the lower limit, the content of GABA may significantly decrease, and when it exceeds the upper limit, the recovery rate and functionality may decrease.

At this time, preferably Huyet Rong (BHR) species and Do Soc Trang (BDST) species are mixed in a weight ratio of 1: 1-2, preferably 1: 1. If the content of Do Soc Trang (BDST) species based on Huyet Rong (BHR) species is less than the lower limit above, the sensory properties may decrease and it may take a long time to be restored. The binding force of rice noodles may decrease. Preferably, when Huyet Rong (BHR) species and Do Soc Trang (BDST) species are mixed in the same content, the restoration of rice noodles can proceed quickly and the sensory properties can be improved.

In addition, the Huyet Rong (BHR) species or Do Soc Trang (BDST) species and the Ham Trau (BHT) species have a weight ratio of 1: 2-4, preferably 1: 3- It is mixed in a weight ratio of 4. If the content of Ham Trau (BHT) species based on Huyet Rong (BHR) species or Do Soc Trang (BDST) species is less than the lower limit, the content of GABA may not increase, If it exceeds the upper limit, the functionality may be significantly reduced.

Next, in step (B), the pulverized brown rice powder is naturally fermented while being immersed in water.

It is naturally fermented, but since it is preferable to increase the content of GABA in hot conditions, it is left for 20 to 30 hours, preferably 23 to 26 hours at room temperature of 25 to 32 ℃, preferably 26 to 30 ℃ .

When the temperature and time of natural fermentation are less than the lower limit, the gel consistency is low and the content of GABA may be reduced. The higher the rice noodles, the easier it is to break.

When the natural fermentation is not performed, the content of GABA may not be improved and the gel consistency may be low.

Next, in the step (C), the fermented brown rice powder is dehydrated to prepare a sludge state.

Since the fermented brown rice powder is immersed in water, it is dehydrated using a centrifugal separator equipped with a non-woven fabric filter to obtain brown rice powder sludge in the form of sludge containing some moisture.

The gel consistency of the naturally fermented brown rice sludge is 100 to 130 mm, preferably 100 to 110 mm, which means that the brown rice powder sludge can be gelatinized to produce very soft rice noodles. If the gel consistency is less than the lower limit, rough textured rice noodles may be produced, and if the gel consistency exceeds the upper limit, the rice noodles may be easily broken.

Next, in step (D), a kneaded product is prepared by mixing the prepared brown rice powder sludge and gelatinized white rice.

It contains 1 to 15 parts by weight of gelatinized white rice, preferably 3 to 10 parts by weight, based on 100 parts by weight of the brown rice powder sludge. If the content of white rice is less than the lower limit, the rice noodles may not be sticky, and if it exceeds the upper limit, the sensory properties and recovery rate may decrease as well as the GABA content.

The polished rice is made by extruding and luxurying Vietnamese rice Ham Trau (BHT) white rice as a raw material. If you use Ham Trau brown rice instead of Ham Trau (BHT) white rice, or if you use other normal white rice, the noodles will not be sticky and will break easily.

In addition, the kneaded product may further contain 1 to 10 parts by weight of refined salt based on 100 parts by weight of the brown rice sludge in order to increase the functionality.

Next, in the step (E), the prepared dough is extruded in the form of rice noodles to be first gelatinized, and then immersed in hot water to be secondarily gelatinized.

The dough is first gelatinized by extrusion molding with steam, and at the same time, rice noodle noodles are formed, and then, at the same time as the extrusion molding, the dough is dropped into hot water to be immersed to make it secondarily gelatinized. During the extrusion molding, 60 to 70% gelatinization is performed using steam at 100 to 130° C., and immersion in hot water at 110 to 150° C. for 5 to 10 minutes to complete gelatinization of the remaining 30 to 40%.

Next, in the step (F), the luxury rice noodles are cooled and then dried.

After the luxury rice noodles are cooled, they are dried using a dryer. The dryer is not particularly limited as long as it can dry rice noodles, but it is preferable to use an infrared dryer because there is no component denaturation.

The drying is performed at 55 to 80 °C, preferably 60 to 70 °C for 70 to 100 minutes, preferably 80 to 90 minutes. If the drying temperature and time are less than the lower limit, the moisture content may increase and deterioration may proceed during regular storage, and if the drying temperature and time exceed the upper limit, it may be easily broken due to excessive drying and difficult to restore.

The rice noodles of the present invention have a moisture content of 10 to 15%. If the moisture content is less than the lower limit, it may be difficult to restore, and if the moisture content exceeds the upper limit, deterioration may occur during long-term storage.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.

Example 1. Using 3 kinds of rice

Mixed rice mixed with 20% by weight of Huyet Rong (BHR) species, 20% by weight of Do Soc Trang (BDST) species and 60% by weight of Ham Trau (BHT) species was immersed in water and averaged It was pulverized to have a particle size of 80 mesh, and then allowed to stand at room temperature of 28° C. for 24 hours for natural fermentation. The naturally fermented fermentation broth is dehydrated in a centrifugal separator equipped with a non-woven fabric filter to form a sludge, and then 5 parts by weight of gelatinized white rice (Ham Chau white rice) and 5 parts by weight of refined salt are mixed with 100 parts by weight of the sludge to obtain a water content of 70-70%. 80% of the dough is prepared, and then the dough is put into the raw material hopper and extruded with 120 ° C steam to make the first gelatinization, and at the same time, noodles are injected through a die with a diameter of 1.3 mm provided in the discharge part of the extruder . The extruded noodles are secondarily gelatinized by immersing them in boiling water for 10 minutes at the same time as the injection. The luxurious rice noodle bun is firstly cooled with cold water while being transported on a conveyor belt, cut by a certain amount, washed with cold water, and secondarily cooled to complete raw rice noodle bun. The produced raw noodles are treated with an infrared drying method using an IR Dryer. Considering the drying time and suppression of cracking of noodles, etc., after storing at room temperature (28 ℃) for 12 hours, drying was performed for 85 minutes with an IR dryer at 65 ℃ to prepare convenience rice noodle buns dried to a moisture content of 12%. (Fig. 1).

Example 2. Using 2 types of rice

In the same manner as in Example 1, convenience rice noodle buns were prepared using 50% by weight of Do Soc Trang (BDST) species and 50% by weight of Ham Trau (BHT) species.

Example 3. Using 2 types of rice

In the same manner as in Example 1, convenient rice noodle buns were prepared using 50% by weight of Huyet Rong (BHR) species and 50% by weight of Ham Trau (BHT) species.

Comparative Example 1. Content difference

Conducted in the same manner as in Example 1, except that 40% by weight of Huyet Rong (BHR) species, 20% by weight of Do Soc Trang (BDST) species and 40% by weight of Ham Trau (BHT) species were added. Convenience rice noodle buns were prepared using it.

Comparative Example 2. Omitting natural fermentation

In the same manner as in Example 1, but omitting natural fermentation, the pulverized mixed rice was immediately dehydrated and prepared in a sludge state to prepare convenience rice noodle buns.

Comparative Example 3. Using 25 parts by weight of gelatinized white rice

In the same manner as in Example 1, convenient rice noodle buns were prepared using 15 parts by weight of luxury white rice (Ham Chau white rice).

Comparative Example 4. Use of Vietnamese ordinary rice alone

In the same manner as in Example 1, convenient rice noodle buns were prepared using Vietnamese ordinary rice instead of the three types of brown rice.

Comparative Example 5. Using 3 kinds of Vietnamese rice

In the same manner as in Example 1, convenient rice noodle buns were prepared using Vietnamese ordinary rice instead of Ham Trau (BHT) among the three types of rice.

remind The components of Huyet Rong (BHR), Do Soc Trang (BDST), Ham Trau (BHT) and Vietnamese common rice are shown in Table 1 below.

Classification (unit: % by weight) Huyet Rong (BHR) Do Soc Trang (BDST) Ham Trau (BHT) Vietnamese plain rice protein 8.75 9.49 7.77 7.00 province 3.38 2.28 0.47 0.22 carbohydrate 77.74 76.27 88.42 80.15 ash 1.27 1.04 0.26 0.24

<Test Example>

Test Example 1. Content of GABA

The GABA content of the brown rice sludge prepared in Examples and Comparative Examples was measured using reverse phase HPLC.

division
(Unit: mg/kg) Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 GABA content 214.00 109.10 124.50 151.25 71.45 214.00 88.46 103.92

As shown in Table 2 above, it was confirmed that the brown rice sludge prepared according to Example 1 of the present invention had a higher content of GABA than Examples 2 and 3 and Comparative Examples 1, 2, 4 and 5.

Since the brown rice powder sludge of Comparative Example 3 is the same as that of Example 1, it was confirmed that it showed the same GABA content.

Test Example 2. Gel consistency measurement

The gel consistency of the brown rice powder sludge prepared in the above Examples and Comparative Examples was measured with reference to Phan Phuoc Hien (2009, 2012, 2014).

division
(Unit: mm) Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 gel consistency 1005.0 88.15.0 67.51.0 85.42.5 46.61.5 1005.0 51.72.5 80.13.5

As shown in Table 3 above, it was confirmed that the brown rice sludge prepared according to Example 1 of the present invention was softer than Examples 2 and 3 and Comparative Examples 1, 2, 4 and 5. This means that rice noodles with a soft texture are prepared by using the soft brown rice powder sludge of Example 1.

Since the brown rice sludge of Comparative Example 3 is the same as that of Example 1, it was confirmed that it showed the same gel consistency.

Test Example 3. Amylose, lactic acid bacteria and protein content measurement

The amylose, lactic acid bacteria and protein contents of the rice noodle buns prepared in Examples and Comparative Examples were measured with reference to Phan Phuoc Hien (2009, 2012, 2014).

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 amylose
(%) 23.27±1.16 20.97±1.05 19.46±0.69 21.35±0.89 19.44±2.11 22.96±1.10 17.21±0.94 20.68±1.25 Lactobacillus
(CFU/g) 2.1X10 ² 1.1X10 ² 1.0X10 ² 1.3X10 ² 5.5X10 1.4X10 ² 6.8X10 1.1X10 ² protein
(%) 3.24±0.16 3.29±0.18 3.35±0.21 3.33±0.19 3.25±0.34 3.28±0.26 3.26±0.27 3.18±0.22

As shown in Table 4 above, it was confirmed that the rice noodle bun prepared according to Example 1 of the present invention had higher contents of amylose and lactic acid bacteria than Examples 2 and 3 and Comparative Examples 1 to 5.

Test Example 4. Measurement of hydration restoration rate

In order to measure the recovery rate of rice noodle buns prepared in Examples and Comparative Examples, they were immersed in hot water at 90 ° C., and then the surface water of the samples was removed and weighed for 3, 6, and 9 minutes, and hydration The recovery rate was calculated by Equation 1 below.

[Equation 1]

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Hydration restoration rate (%) 3 minutes 58.42 41.22 42.18 50.11 40.11 48.15 37.26 40.09 6 minutes 88.43 61.43 63.59 76.43 50.34 69.71 44.01 55.12 9 minutes 93.43 79.68 68.11 87.64 61.65 81.44 52.22 63.48

As shown in Table 5 above, the rice noodle bun prepared according to Example 1 of the present invention has a significantly higher hydration restoration rate than Examples 2 and 3 and Comparative Examples 1 to 5, and can be restored within 6 minutes. Confirmed.

Test Example 5. Sensory test

After restoring the rice noodle buns prepared in Examples and Comparative Examples by immersing them in hot water at 90 ° C. for 9 minutes, a sensory test was performed by 20 expert panelists, and a 9-point scale method (the higher the degree, the closer to 9 points) ) was measured, which is shown in Table 6 below.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 color 8.14 7.71 8.04 7.71 6.90 7.76 7.10 7.88 incense 7.86 7.14 7.19 6.43 6.82 6.79 6.94 7.20 taste 7.96 7.29 7.33 7.00 6.76 6.71 6.91 7.01 restoration status 7.88 7.27 7.31 7.36 6.17 6.58 6.48 7.44 comprehensive signage 8.07 7.50 7.52 7.11 6.46 6.69 6.58 7.55

As shown in Table 6 above, the rice noodle bun prepared according to Example 1 of the present invention has all of the color, aroma, taste, restoration state and overall preference compared to Examples 2 and 3 and Comparative Examples 1 to 5. It was confirmed that it was excellent.

Claims (16)

(A) immersing Vietnamese brown rice in water and grinding;
(B) naturally fermenting the pulverized brown rice powder by immersing it in water at 25 to 32 ° C. for 20 to 30 hours;
(C) preparing a sludge state by dehydrating the fermented brown rice powder;
(D) preparing a batter by mixing the brown rice powder sludge and luxury Vietnamese white rice;
(E) firstly gelatinizing the dough by extruding it into a noodle shape and then secondarily gelatinizing it by soaking in hot water; and
(F) cooling the luxurious rice noodles and then drying them;
In the step (A), the Vietnamese brown rice contains 10 to 30% by weight of Huyet Rong (BHR) species having 8 to 9% protein, 3 to 4% fat, 77 to 78% carbohydrate, and 1 to 2% ash. %; 10 to 30% by weight of Do Soc Trang (BDST) species, which is 9 to 10% protein, 2 to 3% fat, 76 to 77% carbohydrate and 1 to 2% ash; And 7 to 8% by weight of protein, 0.1 to 1% by weight of fat, 88 to 89% by weight of carbohydrates and 40 to 70% by weight of Ham Trau (BHT) species, which are 0.1 to 0.5% by weight of ash. A method for preparing convenient rice noodles using Vietnamese rice. delete delete The convenience food using Vietnamese rice according to claim 1, wherein the Vietnamese brown rice is mixed with Huyet Rong (BHR) species and Do Soc Trang (BDST) species in a weight ratio of 1: 1-2. Method of making rice noodles. The method of claim 1, wherein the Vietnamese brown rice is Huyet Rong (BHR) species or Do Soc Trang (BDST) species and Ham Trau (BHT) species in a weight ratio of 1: 2-4 Method for producing convenient rice noodles using Vietnamese rice, characterized in that mixed. delete The method of claim 1, wherein the naturally fermented brown rice powder sludge in step (C) has a gel consistency of 100 to 130 mm. The method of claim 1, wherein the polished rice in the step (D) is made by enriching Ham Trau (BHT) polished rice. The method of claim 1, wherein in step (D), 1 to 15 parts by weight of luxury white rice is mixed with 100 parts by weight of brown rice powder sludge. The method of claim 1, wherein the drying in step (F) is performed using an infrared dryer at 55 to 80 ° C. for 70 to 100 minutes. The method of claim 1, wherein the moisture content of the rice noodles dried in step (F) is 10 to 15%. It includes Vietnamese brown rice powder sludge naturally fermented by leaving it at 25 to 32 ° C. for 20 to 30 hours and luxury Vietnamese white rice,
The Vietnamese brown rice contains 10 to 30% by weight of Huyet Rong (BHR) species, which is 8 to 9% by weight of protein, 3 to 4% by weight of fat, 77 to 78% by weight of carbohydrate and 1 to 2% by weight of ash; 10 to 30% by weight of Do Soc Trang (BDST) species, 9 to 10% protein, 2 to 3% fat, 76 to 77% carbohydrates, and 1 to 2% ash; And 7 to 8% by weight of protein, 0.1 to 1% by weight of fat, 88 to 89% by weight of carbohydrates, and 0.1 to 0.5% by weight of ash Ham Trau (BHT), characterized in that it is mixed with 40 to 70% by weight Convenience rice noodles using Vietnamese rice. delete delete The convenient food using Vietnamese rice according to claim 12, wherein the Vietnamese brown rice is mixed with Huyet Rong (BHR) species and Do Soc Trang (BDST) species in a weight ratio of 1: 1-2. rice noodles. The method of claim 12, wherein the Vietnamese brown rice is Huyet Rong (BHR) species or Do Soc Trang (BDST) species and Ham Trau (BHT) species in a weight ratio of 1: 2-4 Convenience rice noodles using Vietnamese rice, characterized in that mixed.