KR20030048709A - Manufacturing process of fresh noodles from rice and leaves of ramie - Google Patents

Abstract

PURPOSE: Provided is a manufacturing process of fresh noodles from rice and leaves of ramie, thereby increasing rice consumption and improving the color and taste of the noodles. CONSTITUTION: A manufacturing process of fresh noodles from rice and leaves of ramie is characterized by the steps of: heat-treating leaves of ramie and mugwort in salt water for 10 minutes; mixing the leaves of ramie(10%) and mugwort(5%) with rice soaked in water(55%) and sugar; pulverizing the mixture thereof and adding wheat flour(10%) thereto; and kneading the mixture thereof with salt water and forming noodle strips.

Description

Manufacturing process of fresh noodles using ramie leaves and rice {Manufacturing process of fresh noodles from rice and leaves of ramie}

The present invention promotes the consumption of rice by replacing the monotony of the existing noodle, which uses wheat flour as the main ingredient in making noodles, and promotes the consumption of rice, and adds the green leaf and the mugwort to make the most of the green color and aroma, the chewy taste of the leaf The present invention relates to a method of preparing rice noodle with increased palatability.

Mossgrass is a mature herb that belongs to the nettle family. It grows in moist, warm climates, and is grown in Korea, central and southern China, Japan, the Philippines, India, and Indonesia. The records of Samgukji, Huhanseo, etc. show that Korea had already grown horse fibers from the Samhan period. In the Three Kingdoms era, the techniques of weaving were so developed that during the Silla 48th Gyeongmun King, Moshi became one of the overseas exports, and according to Samguk Sagi, it was sent to the Tang Dynasty. Up to 3,700 tons were produced in 1967, but production has declined due to the development of petrochemical fibers, and is currently produced in some regions.

Fructus is low in fiber, high in protein and contains significant amounts of calcium and carotene. It is considered to be an excellent functional food material these days when interest in health foods and functional foods is increasing.

In the meantime, there are only fried rice or porridge as a dish using rice in Korean food. In addition, there are foods such as sake and Gangjeong that use rice, but many countries make and eat various foods using rice. In Southeast Asia and China, rice is used as a staple food. One of the most popular dishes, Vietnamese rice noodles (pho), is also a must-have.

Flour has a protein called gluten, which can be used to make a variety of foods by sticking when kneading, but since rice is not gluten, it can only be used as rice or rice cake because it can't be kneaded and used for cooking breads or noodles that require dough. It was hard to do.

Therefore, it is possible to increase the tenacity of the dough by adding rice-leaf and high protein-rich ramie leaves as a main ingredient, and by adding green color and aroma with mugwort, it is possible to increase consumer's palatability as a visual or health food. .

The present invention will be described below step by step.

1st process

We collect, screen, select, and wash ramie leaves (25%) and mugwort (5%).

2nd process

Wash rice, the main raw material, and soak it in water for about 6 hours.

3rd process

Heat the brine to 95-100 ° C.

4th process

Boil the ramie leaves and mugwort prepared in step 1 in boiled salt water in step 3, and wash them in cold water.

5th process

Remove moisture of ramie leaves and mugwort of the 4th process.

6th process

Soaked rice of the second step and ramie leaves and mugwort of the fifth step are mixed well and crushed.

7th process

In the sixth step, the ramie leaf rice flour obtained by grinding, wheat flour (10%), and sugar (equivalent) are mixed, kneaded with 1% brine, and then noodle is prepared using a conventional raw noodle maker.

(Example)

After mixing and grinding 5kg ramie leaves and 1kg mugwort, heat treated with brine, and 11kg soaked rice, mix 2kg wheat flour and 800g of sugar, knead with brine, and prepare with noodle.

By improving the monotony of noodles with main wheat flour and using rice as the main raw material, it can help farmers' economy by reducing the amount of rice stock through promoting rice consumption, and also in terms of the development of food materials. It is believed that it will play a role in increasing consumers' palatability through the diversification of materials by minimizing the disadvantages of using rice as the main raw material.

Claims (1)

After the heat treatment of ramie leaf and mugwort with brine, and washing with cold water, the powder obtained by mixing with pulverized rice is kneaded with 1% brine with wheat flour and sugar, and made with a noodle maker. A method of making ramie grass rice noodles with green color, aroma, and chewy taste.