KR20110062332A - Rice noodle with opunita humifusa and its manufacturing method - Google Patents

Abstract

PURPOSE: A rice noodles containing opuntia humifusa, and a producing method thereof are provided to offer useful components in the opuntia humifusa to the thin rice noodles. CONSTITUTION: A producing method of rice noodles containing opuntia humifusa comprises the following steps: removing thorns from the opuntia humifusa, and washing the opuntia humifusa before freeze-drying and crushing; crushing rice; mixing 40~55wt% of rice powder, 20~35wt% of flour, 1~10wt% of opuntia humifusa powder, 1~1.5wt% of salt, 3~5wt% of purified water, and 10~16wt% of tapioca starch for 20~30minutes to obtain dough; extruding the dough to obtain the noodles; aging the noodles at room temperature for 24~30hours; and steaming the aged noodles at 80~90deg C, and drying.

Description

 Rice noodles containing cheonnyeoncho and its manufacturing method {Rice noodle with Opunita humifusa and its manufacturing method}

The present invention relates to a rice noodle prepared using cheonnyeoncho and its manufacturing method.

Opunita humifusa is a cactus called a palm cactus because it has the size and shape of a palm. It does not freeze and die in the cold of minus 20 ℃ and is resistant to pests. It does not need to use herbicides such as pesticides or chemical fertilizers. It is a perennial plant that can be grown as it is by using organic manure only once for the first seed transplant.

In general, cheonnyeoncho planted in the ground for several decades after transplanting to the ground does not affect the soil quality, but rather the value of the roots is improved, and the value of the roots increases, whereas general cactus uses only fruit or stem, whereas cheonnyeoncho uses fruits, stems, and roots. Both flowers can be used for edible or medicinal purposes, which have recently been in the spotlight.

In particular, cheonnyeoncho contains about 5% of flavonoids, which contain flavonoids higher than Yulmu (flavonoid content 0.19%), shiitake (flavonoid content 0.21%), and root roots (flavonoid content 2.21%). It contains a lot more, and Cheonnyeoncho contains 48.5% of dietary fiber, which is higher than fruits (dietary fiber content 0.19 ~ 2.91%), vegetables (dietary fiber content 0.99 ~ 7.42%), cereals (dietary fiber content 1.19 ~ 10.35%) It contains a lot of dietary fiber, and Cheonnyeoncho contains 240mg (2.4%) of vitamin C per 100g. It contains 8 times more vitamin C than 33.2mg (0.33%) per 100g of aloe.

In addition to cheonnyeoncho, it contains a variety of nutrients that are important to the human body, such as calcium, minerals and ananoic acid, complex polysaccharides, etc., has been spotlighted as a health food.

Flavonoids, which are high in cheonnyeoncho, have antibacterial, anticancer, antiviral, antiallergic and anti-inflammatory activities, are non-toxic, and inhibit in vivo oxidation that causes all diseases. The development and utilization of materials is growing.

In modern society, as the food culture develops, various kinds of rice noodles have been developed for people who do not like flour. Recently, rice noodles have become popular enough to have a restaurant specializing in cooking rice noodles.

Various rice noodle is prepared by mixing various vegetable raw materials such as chlorella and green tea to such rice noodle, but it is difficult to prepare rice noodle using cheonnyeoncho.

In general, rice noodles are prepared by mixing rice powder, flour powder, refined salt, and purified water. When it contains millennial vinegar, the viscosity of the dough is very high, and the production of noodle is difficult, and thin noodle has excellent texture compared to thick noodle. There was a problem that it is difficult to manufacture rice noodles containing cheonnyeoncho.

The present invention has been made in order to solve the above problems, it is an object of the present invention to provide a rice noodle containing a millennial vinegar of thin noodles using a cheonnyeoncho containing a large amount of beneficial components to the human body.

According to an aspect of the present invention,

1. A method of manufacturing rice noodles containing cheonnyeoncho, comprising: a first step of removing thorns and washing washed cheonnyeoncho to a certain length, freeze-drying and pulverizing with a grinder, and grinding rice; 40 to 55% by weight of rice flour, 20 to 35% by weight of wheat flour, 1 to 10% by weight of Cheonnyeoncho powder, 1 to 1.5% by weight of refined salt, 3 to 5% by weight of purified water and 10 to 16% by weight of tapioca starch are added to the stirrer and 20 ~ A second step of forming a dough by stirring for 30 minutes; A third step of extruding the dough and cutting the dough into a predetermined length to form a surface; A fourth step of aging the extruded cotton at room temperature for 24 to 30 hours; Composed of the fifth step of steaming the aged cotton 5 to 10 minutes in a steam room of 80 ~ 90 ℃ temperature.

At this time, it further comprises a low-temperature aging process for aging the surface subjected to the fourth process for 20 to 24 hours at a temperature of 2 ~ 3 ℃.

In addition, the purified water in the second step is characterized in that the temperature of 80 ~ 100 ℃.

In addition, the drying in the fifth step is carried out for 1 to 2 hours 50 to 65 ℃ hot air drying, characterized in that for 2 to 4 hours to dry at a temperature of 20 ~ 35 ℃.

In addition, the rice noodles containing cheonnyeoncho according to the present invention is 40 to 55% by weight of rice flour, 20 to 35% by weight wheat flour, 1 to 10% by weight of millennial powder, 1 to 1.5% by weight of refined salt and 10 to 16% by weight of tapioca powder It is configured.

The present invention configured as described above can not only manufacture rice noodles containing millennial herb using cheonnyeoncho containing a large amount of beneficial ingredients to the human body, but also prepare rice noodles containing cheonnyeoncho of thin noodles with excellent texture compared to thick noodle. Can be.

Hereinafter, a rice noodle containing cheonnyeoncho according to the present invention and a manufacturing method thereof will be described in detail.

Cheonnyeoncho contains high amounts of flavonoids, vitamin C, amino acids, calcium and dietary fiber. Flavonoids are effective in preventing cellular oxidation, preventing aging, anti-cancer effects and inflammation, and vitamin C in stress and fatigue. It is good for skin care, it is good for skin beauty, it is effective for protecting the liver by reducing hangover, amino acid provides energy to the body, calcium is effective in preventing and treating osteoporosis and promoting growth, and dietary fiber prevents constipation, Adult disease prevention, activation of intestinal motility, hypertension and diabetes treatment is effective.

Rice noodle manufacturing method containing cheonnyeoncho containing the beneficial ingredients as described above is as follows.

1st process

Rice is crushed with a grinder to be processed into a micron (μm) powder, and the thorny cheonnyeoncho is thoroughly washed, cut to a predetermined length, lyophilized and crushed with a grinder to be processed into a micron (μm) powder.

The freeze-dried cheonnyeoncho to be pulverized to produce a powder of a uniform particle size, and the rice and millennial pulverized by the micron unit kneading not only facilitates the dough, but also has the effect of improving the texture due to fine particles.

2nd process

40 to 55% by weight of rice flour prepared through the first process, 20 to 35% by weight of wheat flour, 1 to 10% by weight of millennial powder, 1 to 1.5% by weight of purified salt, 3 to 5% by weight of purified water and 10 to 16% of tapioca starch Add% to the stirrer and knead by stirring for 20-30 minutes.

When kneaded with cheonnyeoncho powder, due to its inherent properties, the dough becomes very viscous. If the viscosity of the dough is high, when the dough is extruded in order to pull out the cotton yarn is not properly extruded, as described above, 1 to 10% by weight of the millennial powder is mixed.

If cheonnyeoncho powder is mixed at less than 1% by weight, it is difficult to expect various pharmacological effects that cheonnyeoncho has, and when the cheonnyeoncho powder is mixed at 10% by weight or more, the dough viscosity is high, so it is difficult to mold with noodle. Gushing which mixes -10 weight% is preferable.

In addition, the tapioca (Tapioca) is an edible starch extracted from the perennial herbaceous cassava of the lighthouse grass family known as South America origin, mainly crops produced in the tropical lands, the world is more cassava (Cassava) than tapioca It is called.

Tapioca starch as described above not only improves the texture of the cotton ball by mixing 10 to 16% by weight, but also serves to prevent excessively increasing the viscosity of the dough due to the mixing of millennial powder.

If the viscosity of the dough is high, it is impossible to produce by producing a small diameter of the small cotton ball, it is possible to produce only thick cotton ball. If the tapioca starch is not mixed, only a few millennia can be mixed to maintain the viscosity of the dough for extrusion, and thus, the useful pharmacological action of the millennial can not be expected, whereas the tapiocabo starch is mixed as in the present invention. By doing so, it is possible to mix more millennial powder to produce rice noodles with better pharmacological effects.

For this complex reason, the present inventors have made a number of experiments, when the 1 ~ 10% by weight of millennial powder, 10 to 16% by weight of tapioca starch is mixed, the dough is made smoothly, the best pharmacological effect can be expected, the texture is good Can be maintained.

And, the purified water is preferably to use purified water having a temperature of 80 ~ 100 ℃, because the dough is more smoothly stirred using purified water of the temperature compared to the purified water or cold purified water at room temperature. This is also true for rice flour and millennial pulverulent powder, but especially because tapioca starch is well-prepared in high temperature water.

3rd process

As described above, the dough formed through the second process is put into an extruder and extruded to produce cotton noodle continuously, cut into a predetermined length, and sterilization and heat treatment are usually performed.

4th process

 When cooking the noodle produced by extrusion as described above is aged for 24 to 30 hours at room temperature conditions in the aging room to feel more chewy texture. After the aging process at room temperature as described above, it is preferable to go through a low temperature aging process of aging for 20 to 24 hours at a temperature of 2 ~ 3 ℃, the noodles are not easily blown in the process of cooking at high temperatures through low temperature aging process Make your food more chewy.

5th process

The surface aged through the fourth process is steamed for 5 to 10 minutes in a steam room at a temperature of 80 ~ 90 ℃ and dried.

Noodles steamed in a steam room are dried for 1 to 2 hours with hot air at a temperature of 50 to 65 ° C. in a hot air drying room, dried for 2 to 4 hours at a temperature of 20 to 35 ° C., and then packaged to complete rice noodles containing millennial vinegar.

Rice noodles containing cheonnyeoncho prepared by the above method can expect a variety of useful pharmacological effects unique to cheonnyeoncho, while the noodle is chewy texture, and can produce noodles with a narrower diameter can produce more delicious rice noodles .

The rice noodle containing cheonnyeoncho according to the present invention and a manufacturing method thereof have been described above. It will be understood by those skilled in the art that the technical features of the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof.

Therefore, the above-described embodiments are to be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the appended claims rather than the foregoing description, and the meanings of the claims and All changes or modifications derived from the scope and the equivalent concept shall be construed as being included in the scope of the present invention.

Claims (5)

In the rice noodles manufacturing method containing cheonnyeoncho, A first step of removing the thorns and cutting the washed Cheonnyeoncho into a predetermined length, lyophilizing, pulverizing with a grinder, and crushing rice; 40 to 55% by weight of rice flour, 20 to 35% by weight of wheat flour, 1 to 10% by weight of Cheonnyeoncho powder, 1 to 1.5% by weight of refined salt, 3 to 5% by weight of purified water and 10 to 16% by weight of tapioca starch are added to the stirrer and 20 ~ A second step of forming a dough by stirring for 30 minutes; A third step of extruding the dough and cutting the dough into a predetermined length to form a surface; A fourth step of aging the extruded cotton at room temperature for 24 to 30 hours; Millet chopped rice noodle production method characterized in that consisting of; the fifth step of steaming and drying the aged noodles in a steam room of 80 ~ 90 ℃ temperature. The method of claim 1, Millet chopped rice noodle production method characterized in that it further comprises a low-temperature aging process for aging the surface subjected to the fourth process 20 to 24 hours at a temperature of 2 ~ 3 ℃. The method of claim 1, In the second step, the purified water is rice noodle production method containing millennial, characterized in that the temperature of 80 ~ 100 ℃. The method of claim 1, Drying in the fifth step is Rice noodle manufacturing method containing millennial herb characterized in that the hot air drying at 50 ~ 65 ℃ for 1 to 2 hours, and dried for 2 to 4 hours at a temperature of 20 ~ 35 ℃. Rice noodles containing cheonnyeoncho, characterized in that the mixture of 40 to 55% by weight of rice, 20 to 35% by weight of wheat flour, 1 to 10% by weight of cheonnyeoncho powder, 1 to 1.5% by weight of refined salt and 10 to 16% by weight of tapioca powder.