KR20080006388A - Method for manufacturing rice noodles - Google Patents

Abstract

A method of manufacturing rice noodles by mixing rice flour, wheat flour and potassium carbonate is provided to increases viscoelasticity of a noodle sheet and the taste of noodles. Rice flour is mixed with wheat flour and potassium carbonate in a weight ratio of 5:4:1, is kneaded with 40 to 60% by weight of milk and forms a noodle sheet. The noodle sheet is then dried at 45 to 50deg.C for 40 to 50min in a first step, 25 to 30deg.C for 3 to 5hr and at room temperature for 2 to 4hr.

Description

Method for manufacturing rice noodles}

The present invention relates to a method for producing a rice noodle, and more particularly, to a rice noodle manufacturing method capable of producing a rice noodle that the noodles sticks by increasing the viscoelasticity by including various additives in the rice flour.

Noodles are usually made with flour as the main ingredient. However, people who do not like flour foods are looking for noodles made from grains such as rice, barley, and wheat as the main ingredients, rather than ordinary noodles made from flour.

In particular, rice noodles, which are the main ingredients of rice, are easy to obtain the main ingredients, have no objection to other grains, and are widely used to promote consumption.

Conventional rice noodles have rice flour obtained by crushing rice as a main ingredient, and have low viscoelasticity, so that the noodles can not be chewed, and only fresh rice has to be used.

If the old rice is used after milling without using fresh rice, it is suitable as a raw material for rice noodles because the degree of rancidity that deteriorates oil components such as the maintenance of rice eyes is so severe that rice powder does not stick to each other and is separated from each other. There is a problem that the taste falls.

The present invention has been invented to solve the above problems, and even if the rice is old, it can be used as a material of the rice noodles, it is an object of the present invention to provide a method of manufacturing rice noodles having a chewy noodles.

Rice noodle manufacturing method of the present invention to achieve the above object, the mixing step of mixing rice flour, flour and potassium carbonate in a weight ratio of 5: 4: 1; A kneading step of kneading by putting 40 to 60% of milk relative to the total weight of the mixture into the mixture that has undergone the mixing; Supplying the dough to a noodle-making machine and extruding the noodle stand forming a noodle stand; A first drying step of drying the cotton bar at 45 to 50 ° C. for 40 to 50 minutes; A second drying step of drying the cotton bar subjected to the first drying step at 25 to 30 ° C. for 3 to 5 hours; And a third drying step of drying the cotton bar subjected to the second drying step at room temperature for 2 hours to 4 hours.

According to an aspect of the present invention, a mixing step of mixing rice flour, flour, potassium carbonate and powdered milk in a 4: 4: 1: 1; A kneading step of kneading 45% to 60% of purified water, 0.02% to 0.8% of propylene glycol, and 0.2% to 4% of ethyl alcohol in the mixture which has undergone the mixing step; Supplying the dough to a noodle-making machine and extruding the noodle stand forming a noodle stand; A first drying step of drying the cotton bar at 45 to 50 ° C. for 40 to 50 minutes; A second drying step of drying the cotton bar subjected to the first drying step at 25 to 30 ° C. for 3 to 5 hours; And a third drying step of drying the cotton bar subjected to the second drying step at room temperature for 2 hours to 4 hours.

Hereinafter, a preferred embodiment of the manufacturing method of rice noodles of the present invention.

Rice noodle manufacturing method according to an embodiment of the present invention, the mixing step of mixing rice flour, flour and potassium carbonate in a weight ratio of 5: 4: 1, and 40 to 60% of the total weight of the mixture in the mixture through the mixing step Kneading step to obtain a dough by kneading the milk of the milk, and a noodle stage forming step of supplying the dough to the noodle making machine and extruding the noodle stand, and drying the noodle stand at 45 to 50 ° C. for 40 to 50 minutes. A first drying step, a second drying step of drying the cotton bar subjected to the first drying step at 25 to 30 ° C. for 3 hours to 5 hours, and a second drying step of drying the cotton bar from the second drying step at room temperature for 2 to 4 hours. 3 drying steps.

The mixing step is a step of mixing the powdered rice flour, flour and potassium carbonate made by grinding the rice. Mix with 45% to 60% of rice flour, 35% to 45% of flour, and 5% to 15% of potassium carbonate, based on the total weight of the mixture.

At this time, preferably, the ratio of rice flour, flour, potassium carbonate is 5: 4: 1 by weight ratio. Rice flour, wheat flour and potassium carbonate are mixed under the above conditions to obtain the most delicious rice noodles.

It is preferable to use the rice flour pulverized to 30 mesh or more above.

In the kneading step, the milk is put into the mixture mixed in the mixing step and kneaded. Knead 40% to 60% milk by weight of the mixture as a whole.

When milk is kneaded in the above mixture, the protein component contained in the milk is incorporated into the mixture, especially rice flour, to increase the viscoelasticity of the rice noodles.

And, milk is an alkaline food, and by adding it to the mixture, it is possible to neutralize the acidic rice powder by the old rancidity.

The noodle stage forming step is a step of making a noodle stand by extruding the dough obtained in the dough step in a noodle machine. When the dough is fed to the noodle making machine, the noodle is pressed while the dough is pressed to form a noodle stand having a constant cross section. By cutting it into a certain unit, it has a form of rice noodles commonly seen.

On the other hand, before putting the dough into the noodle making machine, it is preferable to press-roll several times so that the pulverized rice flour, flour, and potassium carbonate are mixed well with milk.

As described above, after the cotton stand is molded, the drying stage is dried to dry the cotton stand.

This, drying step may be divided into a first drying step, a second drying step and a third drying step according to the temperature and time.

In the first drying step, the extruded cotton stand in the noodle machine is dried in a dryer at 45 ° C. to 50 ° C. for 40 minutes to 50 minutes. Since the cotton bar extruded in the noodle machine contains a large amount of water, in the first drying step, first, it is rapidly dried in a high temperature dry drying chamber.

In the second drying step, the first stage dried in the first drying step is dried for 3 to 5 hours at 25 ℃ ~ 30 ℃ temperature conditions. At this time, the relative humidity of the drying chamber is preferably adjusted to 60% to 75%.

The noodle stand completed until the second drying step is finally completed by performing a third drying step of drying 2 to 4 hours at room temperature, rice noodle is completed.

Rice noodles prepared by the completion of the third drying step have a moisture content of 14% or less and can be stored for a long time.

At this time, in the case of producing the raw noodles that are not dried, after molding by extruding in a noodle machine, and then aged for 2 to 3 days, it is sufficient to refrigerated at a temperature of 10 ℃ or less.

On the other hand, the manufacturing method of the rice noodles according to another embodiment of the present invention is as follows.

According to another aspect of the present invention, there is provided a method for preparing rice noodles, the mixing step of mixing rice flour, flour, potassium carbonate and powdered milk in a 4: 4: 1: 1 mixture with 45% to 60% purified water by weight of the mixture in the mixture. And, a kneading step of kneading 0.02% to 0.8% of propylene glycol and 0.2% to 4% of ethyl alcohol with respect to the weight of the mixture; And a first drying step of drying the noodle stand at 45 to 50 ° C. for 40 to 50 minutes, and a second drying step of drying the noodle stand subjected to the first drying step at 25 to 30 ° C. for 3 to 5 hours. , And a third drying step of drying the cotton bar subjected to the second drying step at room temperature for 2 to 4 hours.

In the mixing step, the pulverized rice flour, flour, potassium carbonate and powdered milk are mixed in a weight ratio of 4: 4: 1: 1 to form a powder mixture. By adding powdered milk powder to rice flour and flour, the viscoelasticity of rice noodles becomes excellent due to the protein of milk powder at the time of kneading.

After the mixing step is completed, the kneading step of kneading the mixture into purified water, propylene glycol, ethyl alcohol. Purified water is to make the mixture of the powdered state, the amount is 45% to 60% by weight of the mixture, preferably about 50%. Propylene glycol is added as a humectant and the amount is from 0.02% to 0.8% by weight of the mixture. Ethyl alcohol is kneaded after adding 0.2% to 4% by weight of the mixture.

As described above, after the mixing step and the kneading step is completed, as in the previous embodiment, the rice noodle is made during the noodle stage forming step, the first drying step, the second drying step and the third drying step, the detailed description thereof It will be omitted.

According to the rice noodle manufacturing method of the present invention as described above, since the protein component is added to the rice flour, it is possible to increase the viscoelasticity of the noodle noodles, the viscoelasticity of rice noodles are more chewy than conventional rice noodles or general noodles. The taste is improved.

As a result, it is possible to match the preferences of consumers who prefer rice noodles to flour-made general noodles, and to promote the consumption of excess rice and milk.

Claims (2)

Mixing rice flour, flour and potassium carbonate in a weight ratio of 5: 4: 1; A kneading step of kneading by putting 40 to 60% of milk relative to the total weight of the mixture into the mixture that has undergone the mixing; Supplying the dough to a noodle-making machine and extruding the noodle stand forming a noodle stand; A first drying step of drying the cotton bar at 45 to 50 ° C. for 40 to 50 minutes; A second drying step of drying the cotton bar subjected to the first drying step at 25 to 30 ° C. for 3 to 5 hours; And Rice noodle manufacturing method comprising a; a third drying step of drying the cotton bar after the second drying step at room temperature for 2 hours to 4 hours. A mixing step of mixing rice flour, flour, potassium carbonate and powdered milk into 4: 4: 1: 1; A kneading step of kneading the mixture which has undergone the mixing step with 45% to 60% of purified water, 0.02% to 0.8% of propylene glycol, and 0.2% to 4% of ethyl alcohol; Supplying the dough to a noodle-making machine and extruding the noodle stand to form a noodle stand; A first drying step of drying the cotton bar at 45 to 50 ° C. for 40 to 50 minutes; A second drying step of drying the cotton bar subjected to the first drying step at 25 to 30 ° C. for 3 to 5 hours; And Rice noodle manufacturing method comprising a; a third drying step of drying the cotton bar after the second drying step at room temperature for 2 hours to 4 hours.