KR20010070773A - Method for manufacturing lice noodles - Google Patents

Abstract

PURPOSE: Provided is a method for producing rice noodles having improved taste. CONSTITUTION: The method for producing rice noodles comprises the steps of: mixing rice powder, wheat flour and potassium carbonate in a ratio of 5:4:1; adding 40 to 60 wt.% of milk into the mixture and kneading the mixture; inserting the dough into a noodle making machine and pressing the dough to produce the rice noodles; and transferring the rice noodles into a dryer; drying the rice noodle at 45 to 50 deg. C for 40 to 50 minutes, at 25 to 30 deg. C for 3 to 5 hours and at room temperature for 2 to 4 hours respectively.

Description

Rice noodle manufacturing method {Method for manufacturing lice noodles}

The present invention relates to a rice noodle manufacturing method, and more particularly, to a rice noodle manufacturing method that can be prepared chewy by including various additives in the rice flour to increase the viscoelasticity.

Noodles are usually made with flour as a main ingredient, but those who do not like flour food are looking for noodles made with main ingredients such as wheat, barley, and rice as their favorite foods.

Existing rice noodles had low viscoelasticity when the rice flour was the main ingredient, so that the noodles could not be manufactured chewyly, and had the disadvantage of using only fresh rice as a raw material. If the old rice is used, the concentration of rancidity is increased, which increases the separation of rice flour, making it impossible to use as a raw material for rice noodles.

Accordingly, the present invention has been made in view of the above-described problems, and it is an object of the present invention to provide a rice noodle manufacturing method which can use all rice as a material, and can produce a cottony chewy.

In order to achieve the above object, the present invention provides a mixing step of mixing powdered rice flour, flour and potassium carbonate to approximately 5: 4: 1, and putting 40 to 60% of milk on the basis of the total weight of the mixture passed through the mixing step. Kneading step of kneading, the surface stage forming step of extruding the dough material subjected to the dough step in the noodle making machine, and the surface stage subjected to the surface forming step is dried in a dryer at 45 ~ 50 ℃ within 40 to 50 minutes, temperature 25 ~ 30 After drying for 3 to 5 hours at ℃ includes a drying step for 2 to 4 hours at room temperature.

In addition, the present invention is 30 to 40% based on the mixing step of mixing the powdered rice flour, flour, potassium carbonate and powdered milk at about 4: 4: 1: 1, and the weight of the mixture passed through the mixing step. The kneading step of kneading with purified water, 0.02 to 0.8% propylene glycol and 0.2 to 4% ethyl alcohol, respectively, the surface forming step for extruding the kneaded product from the dough step in a noodle making machine, and the surface forming step Drying the noodles in 40 ~ 50 minutes at 45 ~ 50 ℃ in a dryer, drying for about 3 to 5 hours at a temperature of 25 to 30 ℃ and includes a drying step of drying for about 2 to 4 hours at room temperature.

According to the rice noodle manufacturing method according to the present invention, milk or powdered milk is added to the raw material at a constant ratio, so that the dough is easily made and dried in multiple stages so that a constant ratio of moisture is maintained on the cotton pad.

Hereinafter, with reference to the accompanying drawings, preferred embodiments of the present invention will be described in detail.

Rice noodle manufacturing method according to the first embodiment of the present invention, the mixing step of mixing the raw materials, the kneading step of putting the milk into the mixture passed through the mixing step, kneading step of molding the dough in the noodle making machine, and the noodle stand It includes a drying step of drying in a multi-stage in a dryer.

In the mixing step, the powdered rice flour, flour and potassium carbonate are mixed at approximately 5: 4: 1. Based on the total weight of the mixture, it is preferable to mix with rice powder 30 to 70%, wheat flour 40 to 50%, potassium carbonate 4 to 9%. The rice flour is preferably crushed to more than 30 mesh.

The kneading step is kneading by putting 40 to 60% milk based on the total weight of the mixture passed through the mixing step. Here, the reason for adding milk is that the protein component contained in the milk is mixed with rice powder to increase the viscoelasticity. On the other hand, rice flour made of old rice is a rancid ingredient is replaced by an alkaline ingredient by milk or neutralized.

The face-to-face molding step is to extrude the dough passed through the dough step in a noodle machine to mold the facet. Here, it is preferable to press-roll several times so that the mixture is mixed well by milk before the dough is put into the noodle machine.

In the drying step, the cotton bar subjected to the surface shaping step is first dried in a dryer within 40 to 50 minutes at 45 to 50 ° C., secondly dried at a temperature of 25 to 30 ° C. for 3 to 5 hours, and finally at room temperature. It is dried for 2 to 4 hours. Here, in secondary drying, it is preferable to adjust the relative humidity of a drying chamber to 60 to 75%. Through this drying step, the cotton pad can be stored for a long time as the moisture content is 14% or less.

On the other hand, in the case of manufacturing raw noodles, after mating for 2-3 hours after shaping the noodle is stored refrigerated at a temperature of 10 ℃ or more.

Rice noodle manufacturing method according to a second embodiment of the present invention, the mixing step of mixing the powdered rice flour, flour, potassium carbonate and powdered milk to about 4: 4: 1: 1 and purified water, propylene glycol in the mixture after the mixing step And, each step of kneading the ethyl alcohol, kneading step, the dough-coarse dough is passed through a noodle maker, and a cotton stage forming step, and drying step of drying the noodle stand in a multi-stage dryer.

In the mixing step, 30 to 70% of rice flour ground to 30 mesh or more, 40 to 50% of flour, 4 to 9% of potassium carbonate are mixed, and 10 to 30% of powdered milk is added at a weight ratio of 70 to 90% of the mixture. Mix

In the kneading step, purified water, propylene glycol, and ethyl alcohol are respectively added to the mixture which has undergone the mixing step, based on 60 to 70% of the weight of the mixture, 30 to 40% of purified water, 0.02 to 0.8% of propylene glycol, and 0.2 to 4 ethyl alcohol. It is preferable to add%.

In the drying step, the cotton strip is dried in a dryer at 45-50 ° C. within 40-50 minutes, dried at a temperature of 25-30 ° C. for 3-5 hours, and then dried at room temperature for 2-4 hours. Here, in secondary drying, it is preferable to adjust the relative humidity of a drying chamber to 60 to 75%.

According to the rice noodle manufacturing method according to the present invention as described above, unlike the existing rice noodles it is possible to increase the viscoelasticity to the cotton pad by putting the milk in the mixture by the milk. Therefore, the rice noodle of the present invention becomes chewy when processed, it is possible to give a unique taste different from the general noodles or conventional rice noodles. On the other hand, the rice noodle manufacturing method according to the present invention can reduce the waste of resources by using excess rice and milk.

Claims (2)

A mixing step of mixing the powdered rice flour, flour and potassium carbonate into approximately 5: 4: 1; A kneading step of kneading 40 to 60% of milk based on the total weight of the mixture passed through the mixing step; A surface-to-surface molding step of extruding the dough through the kneading step in a noodle machine; And Drying step after the cotton stage forming step in a dryer within 40 to 50 minutes at 45 to 50 ℃, drying for 3 to 5 hours at a temperature of 25 to 30 ℃ and drying for 2 to 4 hours at room temperature; including; How to make rice noodles. A mixing step of mixing the powdered rice flour, flour, potassium carbonate and powdered milk into approximately 4: 4: 1: 1; A kneading step of kneading with 30 to 40% purified water, 0.02 to 0.8% propylene glycol, and 0.2 to 4% ethyl alcohol, respectively, based on 60 to 70% of the weight of the mixture passed through the mixing step; A surface-to-surface molding step of extruding the dough through the kneading step in a noodle machine; And Drying step after the cotton stage forming step in a dryer within 40 to 50 minutes at 45 to 50 ℃, drying for 3 to 5 hours at a temperature of 25 to 30 ℃ and drying for 2 to 4 hours at room temperature; including; How to make rice noodles.