KR20110011089A - Preparation method of rice noodle with elasticity - Google Patents

Abstract

PURPOSE: A producing method of rice noodles with the excellent elasticity is provided to prevent the noodles from cutting during the distribution process, and to offer the soft and chewy texture of the noodles. CONSTITUTION: A producing method of rice noodles with the excellent elasticity comprises the following steps: dipping rice into purified water, and crushing to obtain a rice flour emulsion; mixing 100parts of rice flour emulsion by weight, with 5~50parts of starch by weight; steaming the mixture, and making a noodle sheet; freezing and cutting the noodle sheet, and dipping into 95~99.9% alcohol for 60~90seconds. The rice is indica species rice. The mixture contains 1~10parts of one component by weight selected from the group consisting of trigonella foenum-graecum, aralia elata, dandelion, and hemps.

Description

Preparation method of rice noodles with excellent elasticity {preparation method of rice noodle with elasticity}

The present invention relates to a method of manufacturing a rice noodle having excellent elasticity, and more specifically, immersing rice in purified water and then grinding to obtain rice flour milk; Adding starch to the rice flour emulsion and kneading to obtain a dough; Forming a noodle stand after steaming the dough with steam; And it relates to a method of producing a highly elastic rice noodles comprising the step of cooling, cutting, cutting and then immersed in the spirit and the packaging.

As consumers' tastes are diversified and advanced with the improvement of dietary standard, it is becoming clear that they prefer processed foods that are easy to cook and satisfy taste tastes. On the other hand, rice, which is the main food resource in Korea, is kept high due to the development of production technology and improvement of varieties, while the consumption is rapidly decreasing and inventory is being accumulated. Therefore, various processed foods that are out of simple forms such as rice are developed. By doing so, it is necessary to boost the consumption of rice.

In general, noodles are made with flour as the main raw material, but efforts have been made to prepare 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. Recently, rice noodle specialty shops have become popular. However, most of the 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 the method of making and cooking is very different from traditional noodles.

Korea is also introducing global culture in the era of internationalization, and as a representative of Southeast Asian culture, Vietnamese rice noodle culture is being introduced, and Vietnamese rice noodle shops are being activated. Typical Vietnamese rice noodles made from indica rice are dried noodles that are easily spread and cooked shortly after cooking. They are easily spread when cooked for a long time, and the texture is rough and chewy. have.

Koreans have traditionally consumed rice as a grain, and for this reason, various methods for producing rice noodles using rice have been developed because of the more suitable nutritional ingredients and tastes.

Rice noodle is a famous food in Vietnam, and it is a material of most rice noodle. However, rice noodles made from indica seed rice are easily spread and crunchy in a short time after cooking.They boil easily when cooked for a long time.The texture is rough and chewy when eaten. In the cold distribution, there is a disadvantage in that the tissue is collapsed and the cotton line is broken, resulting in the loss of merchandise. Therefore, using Vietnamese rice to improve the soft and chewy texture and the collapse of the tissue during refrigerated distribution will benefit general consumers and businesses that use rice noodles.

Therefore, in the present invention, when manufacturing rice noodles using indica seed rice as a material, it prevents the tissue from being easily collapsed during the distribution, and has a soft and chewy texture suitable for the taste of Koreans. And to provide a rice noodle prepared by this method.

The present invention provides a method for producing a rice noodle prepared by such a method and a rice noodle prepared by such a method to prevent the phenomenon of tissue collapse during distribution and easily break off, having a soft and chewy texture suitable for the taste of Koreans For the purpose of

The present invention is the step of immersing the rice in purified water and then grinding to obtain a rice flour milk; Adding starch to the rice flour emulsion and kneading to obtain a dough; Forming a noodle stand after steaming the dough with steam; And it is possible to provide a method of producing a highly elastic rice noodles comprising the step of cooling, cutting, cutting and then immersed in the spirit and packaging the noodles.

The present invention can provide a rice noodle prepared by the above-mentioned method.

Rice noodle provided by the present invention can prevent the phenomenon that the tissue is easily collapsed during the distribution during the distribution, it can provide a rice noodle excellent in soft and chewy texture and elasticity to suit the taste of Koreans.

According to the present invention, the consumption of Korean grains rice is gradually reduced according to the change of dietary life, while promoting the consumption of rice, while reducing the amount of wheat imported when making noodles, the effect of two-trillion pairs can be expected.

This invention shows the manufacturing method of rice noodles.

The present invention shows a method of producing rice noodles with excellent elasticity.

The present invention is the step of immersing the rice in purified water and then grinding to obtain a rice flour milk; Adding starch to the rice flour emulsion and kneading to obtain a dough; Forming a noodle stand after steaming the dough with steam; And it represents a method of producing a good elastic rice noodle comprising the step of cooling, cutting, cutting and then immersed in the spirit and packaging the noodles.

In the step of obtaining the rice flour emulsion, the rice is immersed in purified water of 2-3 times the weight of the rice and then pulverized to less than 100 mesh (mesh) to obtain a rice flour emulsion. For example, indica seed rice can be immersed in purified water of 2-3 times the weight of indica seed for 8 hours to 24 hours and then pulverized to 100 mesh or less, preferably 100 to 200 mesh to obtain rice flour milk. .

In the step of obtaining the dough, 5 to 50 parts by weight of starch may be added to 100 parts by weight of rice flour emulsion and kneaded to obtain a dough. At this time, the starch may be any one or more selected from the group consisting of potato starch, sweet potato starch, corn starch, tapioca starch, mung bean starch, eastern starch, wheat starch, buckwheat starch, preferably potato starch.

If less than 5 parts by weight of starch is used with respect to 100 parts by weight of the rice flour emulsion in the step of obtaining the dough, a problem may occur that the surface line is drooping over time when the rice noodles are prepared and refrigerated. Exceeding the wealth can cause a problem of weak rice noodle implementation. Therefore, in the step of obtaining the dough, 5 to 50 parts by weight of starch is added to 100 parts by weight of rice flour emulsion and kneaded to obtain a dough.

In the step of forming the cotton bar, the dough obtained in the above may be steamed and steamed to form a cotton bar. For example, the dough obtained in the above may be steamed at 100 to 110 ° C. for 5 minutes to 10 minutes, and then a noodle stand may be formed.

After forming a cotton pad from the rice flour milk as described above, the noodles can be prepared by cooling, cutting, cutting and then immersing in a spirit and packing. After cooling, cutting, and cutting the cotton strip, the cotton pad can be immersed in 95% or more of the spirit for 60 seconds or more, preferably 95 to 99.9% of the alcohol for 60 to 90 seconds. The process of immersing the cotton pad in the spirit can be carried out to prevent the formation of various germs on the cotton pad to further improve shelf life during distribution.

The present invention is an example of a method for producing a rice noodles step of immersing indica species rice in purified water of 2-3 times the weight of the indica species rice and then grinding to 100 mesh (mesh) or less to obtain a rice flour milk; Adding 5 to 50 parts by weight of starch based on 100 parts by weight of rice flour emulsion and kneading to obtain a dough; Forming a noodle stand after increasing the kneaded product with steam at 100 to 110 ° C. for 5 to 10 minutes; And cooling and cutting the cotton strip, and then immersing for 60 seconds or more in a 95% or more spirit, preferably for 60 to 90 seconds in a 95% or 99.9% alcohol, and then packing the rice noodles. .

At least one component 1 to 10 selected from the group of fenugreek, trumpet, dandelion (Taraxacum platycarpum) and hemp (Dioscorea batatas) with respect to 100 parts by weight of the rice flour emulsion in the step of obtaining the dough in the preparation of the rice noodles of the present invention Further parts by weight may be added to provide rice noodles with improved functionality by these ingredients.

One or more components selected from the group of fenugreek, aralia, dandelion, and hemp may be used in powder form.

Any one or more components selected from the group of fenugreek, aralia, dandelion, and hemp may use any one or more sites selected from the group of leaves, roots, and stems.

Any one or more components selected from the group of fenugreek, aralia, dandelion, and hemp may use a site commonly used among any one or more sites selected from the group of leaves, roots, and stems.

At least one component selected from the group of fenugreek, aralia, dandelion, and hemp has antidiabetic function, and the rice noodles of the present invention containing such components can be used as a dietary agent for diabetics.

The present invention includes rice noodles prepared by the above-mentioned method.

The manufacturing method of the rice noodles of the present invention and the rice noodles prepared by such a method were investigated under various conditions. In order to achieve the object of the present invention, the method for producing rice noodles under the above-mentioned conditions and prepared by such a method It is desirable to provide rice noodles.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

Indica seed rice was immersed in purified water twice the amount of indica seed rice for 10 hours, and then the rice was taken out and put into a grinder to grind to 100 mesh (mesh) to obtain a rice flour latex.

To 1 kg of the above-mentioned rice flour emulsion, 50 g of potato starch was added and kneaded to obtain a dough.

The dough was steamed for 7 minutes with a steam of 105 ℃ to form a cotton pad.

The noodles were cooled, cut, cut and then immersed in 95% alcohol for 70 seconds and then packaged to prepare rice noodles (see FIG. 1).

<Example 2>

Rice noodles were prepared in the same manner as in Example 1, except that 100 g of potato starch was added and kneaded to 1 kg of rice flour emulsion.

<Example 3>

Rice noodles were prepared in the same manner as in Example 1, except that 250 g of potato starch was added and kneaded to 1 kg of rice flour emulsion.

<Example 4>

Rice noodles were prepared in the same manner as in Example 1, except that 400 g of potato starch was added and kneaded to 1 kg of rice flour emulsion.

Comparative Example

Indica seed rice was immersed in purified water twice the amount of indica seed rice for 3 hours and then put into a grinder and milled into 100 mesh (mesh) to obtain a rice flour latex.

The dough was obtained by kneading 1 kg of the rice flour emulsion, and the dough was then steamed for 7 minutes with a steam of 105 ° C. to form a cotton pad.

The noodles were cooled, cut, cut, and then packaged to prepare rice noodles.

Test Example 1 Sensory Test

For the rice noodles prepared in Examples 1 to 4 and the rice noodles prepared in Comparative Example, sensory tests such as total taste, appearance taste, soft taste, and chewy taste were measured by a 7-point scale method, and the results are shown in Table 1 below. Shown in

The sensory test was measured by 20 sensory test personnel (10 men and women each) having more than three years of experience in the food-related field.

Table 1. Sensory tests of experimental and control groups

Item Full symbol Road sign Smooth symbol Chewy Comparative example 2.5 2.0 3.0 2.0 Example 1 5.1 5.5 4.8 5.0 Example 2 5.4 5.4 5.2 5.5 Example 3 5.2 5.6 5.4 5.1 Example 4 4.9 5.5 5.0 5.0

* In Comparative Examples, Examples 1 to 4, the numerical value for each sensory function is a value obtained by dividing the total scores of the sensory test agents by the number of sensory test agents, and then rounding them to the second decimal place. it means.

As shown in Table 1 above, the rice noodles prepared in Examples 1 to 4 of the present invention were superior in functionality such as total taste, appearance taste, soft taste, and chewy taste when compared with the rice noodles prepared in Comparative Example. .

<Test Example 2> Measurement of cotton texture

For each of the rice noodles prepared in Examples 1 to 4 and the rice noodles prepared in Comparative Example, each rice noodles was measured with a physical property analyzer (Hardness) and Tensile strength. Is shown in Table 2 below.

Table 2. Cotton texture test results

Item Comparative example Example 1 Example 2 Example 3 Example 4 Solid degree 131g ± 15 309g ± 15 258g ± 15 163g ± 10 98g ± 10 Kidney strength 110g ± 10 143g ± 10 174g ± 15 242g ± 15 240g ± 15

As shown in Table 2, the rice noodles prepared in Examples 1 to 4 of the present invention have a weak hardness compared to the rice noodles prepared in Comparative Example, but have good elasticity due to the excellent strength of Xinjiang, so that the tissues are collapsed during distribution of the rice noodles. It can prevent the breakage.

<Example 5>

Indica seed rice was immersed in purified water twice the amount of indica seed rice for 10 hours, and then the rice was taken out and put into a grinder and crushed into 100 mesh to obtain a rice flour emulsion.

To 1 kg of the above-mentioned rice flour emulsion, 250 g of potato starch and 100 g of fenugreek powder were added and kneaded to obtain a dough.

The dough was steamed for 7 minutes with a steam of 105 ℃ to form a cotton pad.

The noodles were cooled, cut, cut, and then immersed in 95% alcohol for 70 seconds and packaged to prepare rice noodles.

<Example 6>

Rice noodle was prepared in the same manner as in Example 5, except that 100 g of arsi powder was used instead of 100 g of fenugreek powder.

<Example 7>

Rice noodles were prepared in the same manner as in Example 5, except that 100 g of dandelion powder was used instead of 100 g of fenugreek powder.

<Example 8>

Rice noodles were prepared in the same manner as in Example 5, except that 100 g of hemp powder was used instead of 100 g of fenugreek powder.

Example 9

Rice noodles were prepared in the same manner as in Example 5, except that 100 g of fenugreek powder: brisket powder: dandelion powder: hemp powder was mixed in a weight ratio of 1: 1: 1: 1 instead of fenugreek powder. Prepared.

<Test Example 3> Measurement results of sensory and cotton texture

The sensory test was performed on the rice noodles prepared in Examples 5 to 9 and the rice noodles prepared in Comparative Example in the same manner as in Test Example 1, and the surface texture was measured by the same method as in Test Example 2.

Sensory test measurement results The rice noodles prepared in Examples 5 to 9 obtained similar results to Table 1 when compared to the rice noodles prepared in Comparative Example, and the rice noodles prepared in Examples 5 to 9 were prepared in Comparative Example. Compared to the rice noodles, it was found that the organoleptic, exterior appearance, soft taste, chewy taste, and the like have excellent sensory properties.

Measurement results of cotton texture The rice noodles prepared in Examples 5 to 9 had a slightly weaker hardness compared to the rice noodles prepared in Comparative Example, which was similar to Table 2, while the strength of Xinjiang was better. Rice noodle prepared in 9 can prevent the collapse of the tissue during the distribution of rice noodles compared to the rice noodles prepared in the comparative example.

Experimental Example 4 Blood Sugar Reduction Effect Experiment

The rice noodle prepared in Examples 5 to 9 of the present invention was measured for the effect of reducing blood sugar.

Twelve diabetic men and women who were diagnosed with diabetes urine with a urine glucose test stick were ingested each rice noodle prepared in Examples 5 to 9 as an experimental group for eight weeks for lunch during three meals a day. Blood sugar was measured according to the 0, 4, and 8 weeks of salary and the results are shown in Table 3 below. At this time, the amount of noodles that diabetics ingested for lunch was to eat 250g.

Twelve diabetic men and women who had diabetes mellitus with urine glucose test sticks should take rice noodles prepared in the comparative example as a control for 8 weeks for three meals a day for lunch for 0 weeks, 4 weeks, and 8 weeks. Blood sugar was measured according to the salary, and the results are shown in Table 3 below. At this time, the amount of noodles that diabetics ingested for lunch was to eat 250g.

In the above foods for diabetic patients to eat all the same food except for lunch.

Table 3. Measurement of Blood Glucose Levels in Diabetic Patients According to Intake of Experimental and Control Groups

Item Blood Sugar * Week 0

Example 5 100 Example 6 100 Example 7 100 Example 8 100 Example 9 100 Comparative example 100 4 Weeks Example 5 104 Example 6 103 Example 7 101 Example 8 101 Example 9 102 Comparative example 123 8 Weeks Example 5 87 Example 6 89 Example 7 86 Example 8 85 Example 9 83 Comparative example 136

* In Table 3, the blood glucose levels of the 4th and 8th weeks are calculated by converting the values of the blood glucose measured after 4 weeks and 8 weeks when the initial (0 week) value is 100. Higher, lower levels mean lower blood sugar.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

Rice noodle provided by the present invention can prevent the phenomenon that the tissue is easily collapsed during the distribution, and drift easily, and can provide a soft and chewy texture and excellent elasticity of rice noodles according to the taste of the Korean people, the consumption of rice noodles Promotion can increase the consumption of rice and contribute to income growth for rice farmers and / or communities.

In addition, the rice noodles of the present invention can contribute to the increase of profits of rice processing companies, rice noodles manufacturers as one of the processed rice products can contribute to the promotion of the activation of rice-related industries.

On the other hand, the manufacturing method of the rice noodles of the present invention and the rice noodles prepared by such a method promotes the consumption of rice in the current situation where the consumption of our grain cereal rice gradually decreases due to changes in dietary life, while reducing the amount of imported wheat imported from the noodles production. We can expect the effect of two-season saving foreign currency.

1 is a manufacturing process diagram showing a process for manufacturing the rice noodles of the present invention prepared in Example 1.

Claims (5)

Immersing the rice in purified water and then grinding to obtain rice flour milk; Adding starch to the rice flour emulsion and kneading to obtain a dough; Forming a noodle stand after steaming the dough with steam; And Cooling, cutting, cutting the surface of the noodles and then immersed in a spirit and packaging step of producing excellent elasticity comprising the step of packing. The method of claim 1, further comprising: immersing indica seed rice in 2 to 3 times the amount of purified water by indica seed rice and then grinding it to 100 mesh or less to obtain a rice flour emulsion; Adding 5 to 50 parts by weight of starch based on 100 parts by weight of rice flour emulsion and kneading to obtain a dough; Forming a noodle stand after increasing the dough with steam at 100 to 110 ° C .; And Cooling, cutting, cutting the cotton strip and then immersed in 95 ~ 99.9% alcohol for 60 to 90 seconds and then packing step of producing a highly elastic rice noodles. According to claim 1 or 2, wherein the starch is a rice noodle with excellent elasticity, characterized in that any one or more selected from the group of potato starch, sweet potato starch, corn starch, tapioca starch, mung bean starch, eastern starch, wheat starch, buckwheat starch. Manufacturing method. The method according to claim 1 or 2, further comprising 1 to 10 parts by weight of any one or more components selected from the group of fenugreek, shell, dandelion and hemp to 100 parts by weight of the rice flour emulsion when the dough is obtained. How to make rice noodles with excellent elasticity. Rice noodles prepared by the method of any one of claims 1 to 4.

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