KR20090061993A - Method for manufacturing instant rice noodle - Google Patents

Method for manufacturing instant rice noodle Download PDF

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KR20090061993A
KR20090061993A KR1020070129045A KR20070129045A KR20090061993A KR 20090061993 A KR20090061993 A KR 20090061993A KR 1020070129045 A KR1020070129045 A KR 1020070129045A KR 20070129045 A KR20070129045 A KR 20070129045A KR 20090061993 A KR20090061993 A KR 20090061993A
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South Korea
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noodles
rice
noodle
onion
juice
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KR1020070129045A
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Korean (ko)
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KR100961228B1 (en
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김무영
김왕대
김영수
김왕인
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김무영
김왕대
김영수
김왕인
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Noodles (AREA)

Abstract

A method for preparing instant rice noodles using regular rice flour as a main ingredient is provided to secure various nutrient components by mixing potato starch, gluten, green tea powder, raw spinach juice and a mixed liquid of dried sea tangle and onion with regular rice flour. A method for preparing instant rice noodles comprises the following steps of: extruding dough at 97-100°C into noodles; cooling the noodles with a blower while transferring the noodles; and cutting the cooled noodles in constant length. The dough contains 4300g of regular rice flour, 700g of potato starch, 500g of gluten, 20g of green tea powder, 700g of raw spinach juice, 0.7-0.8 liter of dried sea tangle and onion liquid and 1.5 liters of salt water. The raw spinach juice is prepared by washing raw spinach and squeezing the washed spinach. The mixed liquid of dried sea tangle and onion is prepared by putting the dried sea tangle and onion in an 80mesh net and boiling with 1 liter of water for 10-15 minutes.

Description

즉석 쌀국수 제조 방법{Method for manufacturing instant rice noodle}Method for manufacturing instant rice noodle {Method for manufacturing instant rice noodle}

본 발명은 즉석 쌀국수 제조 방법에 관한 것으로, 더욱 상세하게는 엽록소와 각종 비타민, 무기질, 미네랄 등을 함유한 쌀국수를 제조하는 즉석 쌀국수 제조 방법에 관한 것이다. The present invention relates to a method for producing instant rice noodles, and more particularly, to a method for producing instant rice noodles containing rice noodles containing chlorophyll and various vitamins, minerals, minerals and the like.

통상의 즉석 쌀국수는 쌀분말(20~30%)과 소맥분(70%)으로 또는, 쌀분말(20~35%)과 에타피오카(10~20%), 소맥분으로 된 것이다. 그리고, 일본, 태국, 등의 동남아 쌀국수는 쌀분말(50~60%)과 타피오카(40%)로 된 것이며 중국에서 제조되어 일본으로 납품되는 쌀국수는 쌀(20%)과 타피오카(80%)로 된 것이다. Typical instant rice noodles consist of rice powder (20-30%) and wheat flour (70%), or rice powder (20-35%), etapioka (10-20%) and wheat flour. Southeast Asian rice noodles made of Japan, Thailand, etc. are made of rice powder (50-60%) and tapioca (40%), and rice noodles made in China and delivered to Japan are made of rice (20%) and tapioca (80%). It is.

하지만, 인체가 필수적으로 섭취해야할 엽록소와 각종 비타민, 무기질, 미네랄 등은 함유되어 있지 않아 영양성분은 부족한 편이며, 고품질의 상품으로 현대인들의 욕구를 만족시킬 수는 없는 실정이다. However, it does not contain chlorophyll and various vitamins, minerals, minerals, etc., which are essential to the human body, and thus lacks nutrients and cannot satisfy the needs of modern people with high quality products.

본 발명은 상기와 같은 문제점을 해결하기 위해 개발된 것으로, 엽록소와 각종 비타민, 무기질, 미네랄 등을 함유한 쌀국수를 제조할 수 있도록 하는 쌀국수 제조 방법을 제공하는데 그 목적이 있다.The present invention has been developed to solve the above problems, an object of the present invention is to provide a rice noodle manufacturing method for producing a rice noodles containing chlorophyll and various vitamins, minerals, minerals and the like.

상기 목적에 따른 본 발명의 즉석 쌀국수 제조 방법은Instant rice noodles manufacturing method of the present invention according to the above object

맵쌀분말, 감자전분, 글리텐, 녹차분말, 생시금치즙, 건다시마&양파 혼합액, 염수를 믹싱하여 쌀국수 반죽을 만드는 단계, 상기 쌀국수 반죽을 97 ~ 100(℃)에서 압출하고 익혀서 면발로 성형하는 단계, 상기 쌀국수 면발을 컨베이어로 이송하면서 송풍기로 냉각하는 단계, 상기 냉각한 쌀국수 면발을 원하는 일정 길이로 제단하는 단계를 포함하여 이루어진 것을 특징으로 한다.Spicy rice powder, potato starch, glyten, green tea powder, raw spinach juice, dried Kandashima & onion mixture, and salt water to make a rice noodle dough, extruded and cooked the rice noodle dough at 97 ~ 100 (℃) to form noodles Step, the step of cooling the rice noodle noodles in a blower while transferring to the conveyor, characterized in that it comprises the step of cutting the cooled rice noodles noodles in a desired length.

상기 쌀국수 반죽은 맵쌀분말 4300g, 감자전분 700g, 글리텐 500g, 녹차분말 20g, 생시금치즙 700g, 건다시마&양파액 0.7 ~ 0.8(L), 염수 1.5(L)를 약 10(분) 정도 믹싱하여 된 것을 특징으로 한다.The rice noodle dough is mixed with spicy rice powder 4300g, potato starch 700g, griten 500g, green tea powder 20g, raw spinach juice 700g, dried kelp & onions 0.7 ~ 0.8 (L), brine 1.5 (L) about 10 (minutes) Characterized in that.

상기 생시금치즙은 생시금치를 세척하고 믹싱한 후, 150 메쉬 망으로 착즙하여 된 것을 특징으로 한다.The raw spinach juice is characterized in that the juice was washed with 150 mesh after mixing and mixing.

상기 건다시마&양파 혼합액은 건다시마와 양파를 80 메쉬 망에 담아 솥에서 물 1(L)로 10 ~ 15 (분)간 삶아서 된 것을 특징으로 한다.The dried cheddar & onion mixture is dried and put the dried shimashima and onion in a mesh of 80 mesh in a pot of water 1 (L) for 10 to 15 minutes, characterized in that it was boiled.

본 발명에 따라 제조한 즉석 쌀국수를 먹은 사람이 인체에 필요한 갖가지 영양성분(예: 각종 비타민, 무기질, 미네랄 등)을 골고루 얻을 수 있게 하는 효과가 있다. A person who has eaten instant rice noodles prepared according to the present invention has an effect of uniformly obtaining various nutritional ingredients (eg, various vitamins, minerals, minerals, etc.) necessary for the human body.

이하, 첨부된 도면을 참조하여 본 발명을 설명한다.Hereinafter, with reference to the accompanying drawings will be described the present invention.

도 1의 본 발명의 즉석 쌀국수 제조장치는 크게, 쌀국수 제면부와, 냉각부, 절단부로 된 것이다. The instant rice noodles manufacturing apparatus of this invention of FIG. 1 is largely comprised of a rice noodle making part, a cooling part, and a cutting part.

상기 쌀국수 제면부는 반죽투입부(예: 호퍼 형상)(101), 구동모터(102), 압출사우더(104), 조절기어(103), 히터(105)(예: 200kw 원형통 히터), 면발성형기(106)(예: 직경 0.8mm, 넓이 2mm의 원형 구멍을 가진 면발성형기)로 된 것으로, 쌀국수 반죽을 면발로 성형한다. The rice noodle noodle making unit (eg, hopper shape) 101, the driving motor 102, the extruder 104, the control gear 103, the heater 105 (for example 200kw round barrel heater), noodle It consists of a molding machine 106 (e.g., a cotton blasting machine having a circular hole of 0.8 mm in diameter and 2 mm in width), and the rice noodle dough is molded with noodle.

상기 냉각부는 컨베이어(107)(예: 서스(SUS) 50 메쉬 타공망으로 된 7(m) 정도 길이의 컨베이어)와, 한 쌍의 송풍기(108-1, 108-2)로 된 것으로, 쌀국수 면발을 컨베이어로 7(m) 이상 이송하면서 송풍기(108-1, 108-2)로 냉각한다. The cooling unit consists of a conveyor 107 (e.g., a 7-m long conveyor made of sus (50) suture mesh) and a pair of blowers (108-1, 108-2). Cooling is performed by the blowers 108-1 and 108-2 while conveying the conveyor 7 or more.

특히, 한 쌍의 송풍기(108-1, 108-2)를 컨베이어(107)의 길이 방향과 수직한 방향으로 컨베이어(107)의 상, 하부에 서로 마주보게 설치하여, 면발이 날리는 것을 방지한다. 상기 송풍기(108-1, 108-2)는 필요에 따라 상부에서만 작동시키거나 하부에서만 작동시킬 수 있다.In particular, a pair of blowers (108-1, 108-2) are installed to face each other on the top and bottom of the conveyor 107 in a direction perpendicular to the longitudinal direction of the conveyor 107, to prevent the noodle blown. The blowers 108-1 and 108-2 may be operated only at the upper part or only at the lower part as necessary.

상기 절단부(109)는 한 쌍의 고무판 롤러와, 절단칼로 된 것으로, 컨베이어(107)를 통해 이송되어 온 쌀국수 면발을 원하는 일정 길이로 제단한다.The cutting unit 109 is made of a pair of rubber plate rollers and a cutting knife, and cuts the rice noodle noodle which has been transferred through the conveyor 107 to a desired length.

이러한 장치를 이용한 즉석 쌀국수 [제조 과정]은 다음과 같다.The instant rice noodles [manufacturing process] using such a device is as follows.

[제조 과정][Manufacturing process]

① 맵쌀분말(4300g), 감자전분(700g), 글리텐(500g), 녹차분말(20g)을 준비한다. ① Prepare spicy rice powder (4300g), potato starch (700g), glycene (500g), green tea powder (20g).

② (생)시금치를 세척하고 믹싱한 후, 150 메쉬망으로 착즙하여 생시금치즙(700g)을 만든다. ② (raw) Wash spinach and mix, juice with 150 mesh to make raw spinach juice (700g).

③ 건다시마(50g)와, 양파(300g)를 80 메쉬 SUS 망에 담아 솥에 넣고, 수도물 1(L)를 부은 후, 10 ~ 15 (분)간 삶아서 나온 건다시마&양파 혼합액(0.7 ~ 0.8(L)을 체취한다. ③ Put dried kelp (50g) and onion (300g) in a 80 mesh SUS net, put in a pot, pour tap water 1 (L), and boil for 10 to 15 minutes. Take off (L).

④ 염수 1.5(L)를 준비한다. ④ Prepare 1.5 (L) of brine.

⑤ 맵쌀분말(4300g), 감자전분(700g), 글리텐(500g), 녹차분말(20g)을 믹서에 넣고, 생시금치즙(700g), 건다시마&양파액(0.7 ~ 0.8(L)), 염수(1.5L)를 부은 후 믹서를 회전시키면서 약 10(분)간 믹싱하여 쌀국수 반죽을 만든다. ⑤ Put the spicy rice powder (4300g), potato starch (700g), glycene (500g), green tea powder (20g) into the mixer, raw spinach juice (700g), dried sashimi & onion juice (0.7 ~ 0.8 (L)), Pour brine (1.5L) and mix for 10 minutes while rotating the mixer to make a rice noodle dough.

* 참고, 부족한 수분은 식염수로 보충한다.* Note, the lack of water to replenish with saline.

⑥ 쌀국수 반죽을 반죽투입부(106)에 넣고 압출사우더(104)로 압출하고, 히터(105)로 97 ~ 100(℃)에서 익힌 후, 직경 0.8(mm), 넓이 2(mm)의 원형 구멍을 가진 면발성형기(106)로 쌀국수 면발을 뽑는다. ⑥ Put the rice noodle dough into the dough input section 106, extrude with an extrusion powder 104, cooked at 97 ~ 100 (℃) with a heater 105, and then the diameter of 0.8 (mm), width 2 (mm) The rice noodle noodles are extracted with a noodle-forming machine having a hole.

⑦ 쌀국수 면발을 컨베이어(107)로 7(m) 이상 이송시키면서, 송풍기(108-1, 108-2)로 냉각한다. (7) The rice noodle noodle is cooled by the blowers 108-1 and 108-2 while conveying more than 7 (m) to the conveyor 107.

⑧ 냉각한 쌀국수 면발을 절단부(109)로 원하는 일정 길이 제단하여 즉석 쌀 국수를 완성한다. ⑧ The cooled rice noodles noodle is cut into the desired portion by cutting section 109 to complete instant rice noodles.

추가로, 영하 20℃ 이하의 냉동실에서 동결(⑨), 냉동된 쌀국수를 꺼내어 해동하여 건조하고 1인분(80g)씩 포장한 후(⑩), 일회용 용기에 종합조미스프(1인분 12g)를 함께 담고 포장하여(⑪), 즉석 쌀국수 제품을 완성하게 된다.In addition, the freezing (⑨), the thawed, remove the frozen noodle soup, dried and packed by one portion (80g) and then (⑩), general seasoning on the disposable container soup (one portion 12g) together in the freezer compartment below zero 20 ℃ the packaging contains (⑪), thereby completing the instant rice noodle products.

도 2의 사용 원료는 본 발명의 즉석 쌀국수 제조시 필요한 것으로, 주원료인 맵쌀분말(4300g)과, 천연 엽록소를 함유한 감자전분(700g), 글리텐(500g), 녹차분말(20g), 각종 비타민, 무기질, 미네랄 등을 함유한 생시금치즙(700g), 건다시마&양파액(0.7 ~ 0.8(L)) 및, 염수(1.5L)로 된 것으로, 이러한 원료들이 믹싱되어 나온 반죽으로 쌀국수가 제조된다.2, the raw material used in the instant rice noodle production of the present invention, the main ingredient is spicy rice powder (4300g), potato starch (700g) containing natural chlorophyll (700g), green tea powder (20g), various vitamins It consists of raw spinach juice (700g), dried sashimi & onions (0.7 ~ 0.8 (L)), and brine (1.5L) containing minerals, minerals, minerals, etc. do.

도 3a의 (생)시금치 성분 함량은 본 발명의 즉석 쌀국수 제조시 사용되는 생시금치즙(700g)의 원료가 되는 (생)시금치의 성분 함량으로, 가식부분 100(g)에 포함된 성분 함량이다.The content of (raw) spinach in Figure 3a is the component content of (raw) spinach, which is a raw material of raw spinach juice (700g) used in the instant rice noodles preparation of the present invention, is a component content contained in the decorative portion 100 (g). .

도 3b의 다시마 성분 함량과 도 3c의 양파 성분 함량은 본 발명의 즉석 쌀국수 제조시 사용되는 건다시마&양파액(0.7 ~ 0.8(L))의 원료가 되는 다시마와 양파의 성분 함량으로, 가식부분 100(g)에 포함된 성분 함량이다.The kelp component content of Fig. 3b and the onion component content of Fig. 3c is the ingredient content of kelp and onion, which is the raw material of dried kelp and onion juice (0.7 ~ 0.8 (L)) used in the instant rice noodles preparation of the present invention, The amount of ingredient contained in 100 (g).

도 4의 본 발명의 즉석 쌀국수 제조과정은 다음과 같다. Instant rice noodles manufacturing process of the present invention of Figure 4 is as follows.

즉, 맵쌀분말(4300g), 감자전분(700g), 글리텐(500g), 녹차분말(20g)과, 생시금치즙(700g), 건다시마&양파액 0.7 ~ 0.8(L), 염수 1.5L를 믹싱하여 쌀국수 반죽을 만든 후(S400~S403), 97 ~ 100(℃)에서 압출하고 익힌 후, 면발성형기의 직경 0.8(mm)의 원형 구멍을 통해 면발로 성형한 다음(S404), 컨베이어로 7(m)이상 이송하면서 냉각한 후, 원하는 일정 길이만큼 제단하여 즉석 쌀국수를 완성한다(S405~S406).That is, spicy rice powder (4300g), potato starch (700g), glycene (500g), green tea powder (20g), raw spinach juice (700g), dried sashimi & onion juice 0.7 ~ 0.8 (L), brine 1.5L After making rice noodle dough by mixing (S400 ~ S403), extruded and cooked at 97 ~ 100 (℃), and then shaping the noodle through a circular hole of 0.8 (mm) in diameter of noodle machine (S404), After cooling while transferring (m) or more, the desired rice length is cut to complete instant rice noodles (S405 ~ S406).

추가로, 영하 20℃ 이하의 냉동실에서 동결하고, 냉동된 쌀국수를 꺼내어 해동하여 건조하고 1인분(80g)씩 포장한 후, 일회용 용기에 종합조미스프(1인분 12g)를 함께 담고 포장하여, 즉석 쌀국수 제품을 완성한다.In addition, after freezing in a freezing room below minus 20 ℃, take out the frozen rice noodles, thaw, dry and packaged one serving (80g), packaged together with a comprehensive seasoning soup (12g servings) in a disposable container, immediately Complete the rice noodles product.

도 1은 본 발명이 적용된 쌀국수 제조 장치 구성도1 is a block diagram of a rice noodle manufacturing apparatus to which the present invention is applied

도 2는 본 발명에 사용된 원료 성분 도면2 is a raw material component diagram used in the present invention

도 3a는 본 발명에 사용된 (생)시금치의 성분 함량 도면Figure 3a is a component content diagram of (raw) spinach used in the present invention

도 3b는 본 발명에 사용된 다시마의 성분 함량 도면Figure 3b is a component content diagram of kelp used in the present invention

도 3c는 본 발명에 사용된 양파의 성분 함량 도면Figure 3c is a component content diagram of onion used in the present invention

도 4는 본 발명의 쌀국수 제조 방법이 도시된 플로우 챠트Figure 4 is a flow chart showing a rice noodle manufacturing method of the present invention

* 도면의 주요 부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings

101 : 반죽투입부 102 : 구동모터101: dough injection portion 102: drive motor

103 : 조절기어 104 : 압출사우더103: adjusting gear 104: extrusion

105 : 히터 106 : 면발성형기105: heater 106: cotton forming machine

107 : 컨베이어 108-1, 108-2 : 송풍기107: conveyor 108-1, 108-2: blower

109 : 절단부109: cutting section

Claims (4)

맵쌀분말, 감자전분, 글리텐, 녹차분말, 생시금치즙, 건다시마&양파 혼합액, 염수를 믹싱하여 쌀국수 반죽을 만드는 단계;Mixing rice powder, potato starch, glyten, green tea powder, raw spinach juice, dried kelp & onion mixture, and brine to make rice noodle dough; 상기 쌀국수 반죽을 97 ~ 100(℃)에서 압출하고 익혀서 면발로 성형하는 단계;Extruding and cooking the rice noodles dough at 97 to 100 (° C.) to form noodles; 상기 쌀국수 면발을 컨베이어로 이송하면서 송풍기로 냉각하는 단계;Cooling the noodle soup with a blower while transferring the noodle soup to a conveyor; 상기 냉각한 쌀국수 면발을 원하는 일정 길이로 제단하는 단계를 포함하여 이루어진 즉석 쌀국수 제조 방법.The method for producing instant rice noodles comprising the step of cutting the cooled rice noodles noodle to a desired length. 제 1 항에 있어서,The method of claim 1, 상기 쌀국수 반죽은The rice noodle dough is 맵쌀분말 4300g, 감자전분 700g, 글리텐 500g, 녹차분말 20g, 생시금치즙 700g, 건다시마&양파액 0.7 ~ 0.8(L), 염수 1.5(L)를 약 10(분) 정도 믹싱하여 된 즉석 쌀국수 제조 방법.Spicy rice noodle made by mixing 4300g of spicy rice powder, 700g of potato starch, 500g of glyten, 20g of green tea powder, 700g of raw spinach juice, 700g of dried bonito & onion juice, 0.7 ~ 0.8 (L), and brine 1.5 (L). Manufacturing method. 제 1 항에 있어서,The method of claim 1, 상기 생시금치즙은The raw spinach juice is 생시금치를 세척하고 믹싱한 후, 150 메쉬 망으로 착즙하여 된 즉석 쌀국수 제조 방법.After washing and mixing the raw spinach, the method of producing instant rice noodles made by juice with a 150 mesh net. 제 1 항에 있어서,The method of claim 1, 상기 건다시마&양파 혼합액은The dried kelp & onion mixture 건다시마와 양파를 80 메쉬 망에 담아 솥에서 물 1(L)로 10 ~ 15 (분)간 삶아서 된 즉석 쌀국수 제조 방법.A method of making instant rice noodles, boiled dried bonito and onions in 80 mesh nets and boiled in a pot for 1 to 10 minutes with water (L).
KR1020070129045A 2007-12-12 2007-12-12 Method for manufacturing instant rice noodle KR100961228B1 (en)

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CN111248237A (en) * 2020-03-20 2020-06-09 和丽梅 Noodle processing device and processing method thereof

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KR101861902B1 (en) * 2015-12-15 2018-05-28 경상남도 고성군 Manufacturing method of rice pasta containing spinach
KR102656392B1 (en) 2021-12-28 2024-04-11 송인록 Method of making high performance rice noodles with green banana powder added

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Publication number Priority date Publication date Assignee Title
CN111248237A (en) * 2020-03-20 2020-06-09 和丽梅 Noodle processing device and processing method thereof

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