KR20030091370A - The method for preparing a rice noodle - Google Patents

Abstract

PURPOSE: Provided is a method for preparing rice noodles by simplified process, thereby reducing the time and cost for manufacturing rice noodles, and providing the rice noodle cost-effectively. CONSTITUTION: A method for preparing rice noodles comprises the steps of: washing, dipping in water and pulverizing rice; adding water to the pulverized rice to water content of 25-35 wt.% and manufacturing dough; mixing and extruding the dough to give flat dough; maturing the flat dough by rolling it with a film; and forming the matured flat dough into noodle strips.

Description

The method for preparing a rice noodle}

The present invention relates to a method of manufacturing rice noodles, and more particularly, the step of washing the rice after washing, immersion; Preparing a dough after the water is added to the pulverized product so as to have a total water content of 25 to 35% by weight; Preparing a cotton pad by rolling the dough once; Rolling the cotton strip with a film to mature; And It is related to a method for producing a rice noodle, characterized in that the step of cutting the aged cotton strip to a predetermined length to form a cotton.

Noodles are generally made from flour, but efforts have been made to make noodles using new raw materials to meet the tastes of various modern people.As a result, various noodles made using various raw materials are introduced. have.

Various types of rice noodles are also being developed for those who do not like flour, and in recent years it has become so popular that a restaurant specializing in rice noodles has been created. However, most rice noodles are not 100% rice, but a mixture of flour and rice flour, which contains more than 30% of flour. There is no way to call it rice noodles. Vietnamese rice noodles are 100% rice, but their use is limited to Vietnamese cuisine, and their manufacturing and cooking methods are also different from traditional noodles. As a result, the consumption of Korean grain rice is gradually reduced due to the change of dietary life. As a way to promote rice consumption, the development of rice noodles can be expected to have the effect of saving one's foreign currency by not only promoting rice consumption but also reducing wheat imports.

The conventional rice noodles manufacturing method developed by Niigata Prefectural Food Research Institute in 1977 (Regarding rice noodle manufacturing conditions, Niigata Food Yearbook, 17, 33 (1980)) is immersed in milled white rice and ground. Put the grinder in the steaming machine that can proceed with the steaming process and kneading process at the same time (the amount of water 30 ~ 40% by weight, smaller than the conventional beauty process), and then add some of the raw fine powder to the directing machine 4 After mixing the spinnery, after the process of making a cotton stand with a rolling roller, the cotton stand is cut to a certain length and stacked on a thin plate, and then subjected to an overnight aging process (about 12 hours) and then cut out to make noodles. .

However, according to the conventional rice noodle manufacturing method, performing a direct mixing process to put the rice flour dough into the directing four times, add raw fine flour to the rice flour dough during the directing mixing process, cut the cotton strip to a predetermined length thin There is a problem that the process is cumbersome and difficult to automate the process because it has to go through the process of artificial hand-held sandwiching between the plates, the manufacturing time is long and the manufacturing cost is high.

That is, in the conventional rice noodle manufacturing method, it is necessary to go through the process of cutting the surface stand formed four times, the addition of raw fine powder, and rolled with a roller to a certain length, and sandwiching one by one between the thin plates. Such, repetition of the directing process, the addition of raw fine powder, cutting and stacking process must be interrupted for a certain period of time, in particular the cutting and stacking process is mandatory because the artificial work is so-called automated process is difficult. Therefore, the prior art takes a long time in manufacturing and there is a problem that the manufacturing cost is also high.

Therefore, the present inventors have made a study to develop a method for producing a rice noodle to suit the taste of the Korean can be carried out continuously by improving the conventional manufacturing method by automating each process, the present invention, It was completed.

Therefore, an object of the present invention is to enable continuous process execution by automating each process to lower the manufacturing time and manufacturing cost compared to the conventional process to produce more efficient and cheaper rice noodles as well as rice noodles to suit the taste of Koreans It is to provide a method of manufacturing.

Figure 1 schematically shows a method of manufacturing rice noodles according to Example 1 of the present invention.

In order to achieve the above object, the present invention

Rinsing the rice after rinsing and soaking;

Preparing a dough after the water is added to the pulverized product so as to have a total water content of 25 to 35% by weight;

Preparing a cotton pad by rolling the dough once;

Rolling the cotton strip with a film to mature; And

It provides a method of producing a rice noodle, characterized in that it comprises the step of cutting the aged cotton strip to a certain length to form a cotton.

Hereinafter, the rice noodle manufacturing method of the present invention will be described in more detail step by step.

Select rice to make rice noodles. 100% of rice is used, and it is preferable to use top polished rice. Rice is crushed after washing, immersing the rice, the average particle size during grinding is possible to about 100 to 300 mesh (mesh), about 180 mesh is preferred.

The water is added to the milled powder so that the total water content is 25 to 35% by weight, and then put into a steamer to prepare a dough for 5 to 10 minutes. The steamer is a facility for simultaneously performing the steaming process and the kneading process, and may use a known steamer capable of performing the process.

The prepared dough is directed and mixed once, and continuously rolled to prepare a cotton stand. The director used at the time of mixing may use a conventional director. In addition, as a rolling mill, a conventional rolling roller can be used.

In the production method of the present invention, the directing process can be performed with or without the addition of raw fine powder, in particular, when the raw powder is not added, it is possible to produce a rice noodle having excellent taste because of soft texture.

The manufacturing method of the present invention includes the step of aging by rolling the film with the film roll. The present process can be carried out continuously with a cotton strip prepared by rolling, for example, rolled together with a film to be aged. Aging conditions are preferably carried out at 5 ~ 10 ℃ for 12 hours to 48 hours in terms of ease of the cutting process through the aging of the cotton stand.

The manufacturing method of the present invention includes the step of cutting the aged cotton strip and cutting it to a certain length to form a cotton.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are only for illustrating the present invention, and the scope of the present invention should not be construed as being limited by these examples.

(Example)

Example 1

Manufacture of Rice Noodles

The polished white rice was pulverized so that the average particle size was about 180 mesh after washing and dipping. After the water was added to the pulverized product so as to have a total water content of 30%, a dough was prepared for 7 minutes using a steamer. The prepared dough was put into a directing machine without adding fresh fine powder, followed by direct mixing and then rolling continuously to prepare a cotton stand. The gap of rolls at the time of rolling was 1.6 mm. The bed was cooled and rolled continuously with a film in a roll to mature for 12 hours in a cold room (5 ° C.). After aging, the rice was cut out, cut into 40 cm, and packed to prepare rice noodles. The process according to this example is shown schematically in FIG. 1.

Comparative Example 1

Rice noodles were prepared according to a method developed by the Food Research Institute, Nikata Prefecture, Japan. In other words, the number of the number of the stage mixing mixing, adding the raw fine powder during the stage mixing process, cut the rolls produced by rolling to a certain length and artificially sandwiched between the thin plates were stacked to produce a rice noodles through the ripening process .

Experimental Example 1

Preference Rating

Rice noodles were cooked using a conventional cooking method using the rice noodles prepared according to Example 1 and Comparative Example 1. Each cooked rice noodle was tasted by 20 men and women, and surveyed for noodles strength, taste, and overall taste. The survey was conducted using the 5-point method and the results are shown in Table 1 below.

Exterior Cotton strength Chewy symbol Overall taste Example 1 4.0 3.6 4.1 4.0 Comparative Example 1 3.6 4.0 3.4 3.5

(5: very good, 4: a little good, 3: normal, 2: a little hate, 1: very bad)

Through the evaluation of the palatability, the rice noodles produced by the method of the present invention showed significantly better quality in comparison with the rice noodles prepared by the conventional cost and time-consuming method. It may be said that both and preferences are preferable to the conventional method.

Experimental Example 1

Evaluation of preference by the number of direction

The rice noodle was cooked using a conventional cooking method after the rice noodle was prepared except that the number of times of directing in Example 1 was performed once, twice, three times and four times, respectively. Each cooked rice noodle was tasted by 20 men and women, and a questionnaire was given to noodles, taste and overall taste. The 5-point survey was used and the results are shown in Table 2 below.

Exterior Cotton strength Chewy symbol Overall taste Directing once 4.0 3.6 4.2 4.1 Directing 2 times 3.8 3.8 3.7 3.6 Directing 3 times 3.8 3.8 3.5 3.5 4 times 3.6 4.0 3.4 3.5

(5: very good, 4: a little good, 3: normal, 2: a little hate, 1: very bad)

Through evaluation of the palatability of the rice noodles according to the number of directing times, it was confirmed that reducing the number of directing times by one time can reduce not only the effect of time and cost, but also the palatability of rice noodles suitable for Korean taste.

As described above, according to the present invention, avoiding the repetition of the directing process and the separate addition process of raw fine powder, and the process of cutting and stacking the rolls in a roll form and aging to simplify and automate the process, thereby making manufacturing time and production cost a problem. Not only solved the problem of increasing the number, but also improved the preference.

Therefore, the present invention can produce a more efficient and inexpensive rice noodles by lowering the production time and manufacturing cost compared to the conventional process, as well as to prepare a rice noodles according to Korean taste.

Claims (4)

Rinsing the rice after rinsing and soaking; Preparing a dough after the water is added to the pulverized product so as to have a total water content of 25 to 35% by weight; Preparing a cotton pad by rolling the dough once; Rolling the cotton strip with a film to mature; And The method of manufacturing a rice noodle, characterized in that the step of cutting the aged cotton strip to cut to a predetermined length. The method according to claim 1, wherein the performing of the directing process is performed without adding raw fine powder to the dough. The method according to claim 1, wherein in the grinding step, the rice is ground to have an average particle size of 100 to 300 mesh. The method according to claim 1, wherein the aging step is performed at 5 to 10 ° C for 12 to 48 hours.