KR20110078921A - Manufacture method of rice noodles - Google Patents

Abstract

PURPOSE: A producing method of rice noodles is provided to simplify producing processes of the rice noodles by directly inserting rice liquid into a molding unit. CONSTITUTION: A producing method of rice noodles comprises the following steps: dipping 50parts of rice by weight into 50parts of water by weight, and grinding the mixture using upper and lower millstones(11,12) of a mixing unit; inserting the obtained rice liquid into a stirrer(20) for preventing the precipitation of the rice; inserting the rice liquid into a molding unit(30), and steaming the rice liquid at 60~98deg C; transferring the steamed rice material into a molding frame(40) using a screw(31) of the molding unit, and extruding the material in a noodle form; transferring the obtained rice noodles using a transfer conveyor(50); drying the rice noodles using a hot-air drier(61) and a cool-air drier(62); and cutting the dried rice noodles using a rotating cutting knife(70) before packing.

Description

Rice noodles manufacturing method {MANUFACTURE METHOD OF RICE NOODLES}

The present invention relates to a rice noodle manufacturing method, and more specifically, 50% by weight of rice and water are mixed by 100% by weight, respectively, and mixed by a mixing part, and the rice liquid mixed and mixed by the mixing part is stirred by the stirring part. The rice liquid material of the stirring part is automatically supplied to the molding part, and the rice liquid material supplied to the molding part is molded by the molding part and passes through the molding mold, and the discharge part is formed in the molding mold twice to make the rice noodles The upper and lower parts are discharged in double, and the rice noodles discharged in double are dried by hot and cold winds, and the rice noodles discharged in double are combined and transported again to increase the productivity of the rice noodles. It is possible to increase the viscoelasticity of rice noodles and to increase the work efficiency by automatic production. It is about.

In general, noodles are foods that are usually kneaded with flour as a main raw material, molded into thin noodles, and then heated in boiling water for a predetermined time to be rolled or grated in broth.

These noodles are people who do not like flour foods are looking for noodles made from grains such as rice, barley, buckwheat, etc., rather than noodles made of 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 in recent years, they are widely used to promote rice consumption.

By the way, when making noodles with rice, a large amount of fiber or protein is included, which is beneficial to health. However, the range of use is limited due to the difficulty of producing chewy noodles with low viscoelasticity due to the ingredients of rice itself. There has been a problem that can not be popularized.

In other words, because of the shortcomings of the rice noodles, it has been made using flour (wheat flour) until now, but the rice is excellent in terms of nutritional ingredients and the rice is more suitable for Koreans for various reasons, such as rice, noodles for noodles Several proposals have been made for the manufacture of.

However, in spite of these efforts, the conventional techniques are a technique for manufacturing rice noodles by processing rice powder, such as puffing, and have a disadvantage in that they cannot produce a large amount of rice with 100% of rice. It has been.

Moreover, there was a technical disadvantage that kneading with a variety of grains and functional additives of high nutritional value causes more problems in viscosity.

Looking at the noodle manufacturing method of the prior art, a method for producing a noodle, which is registered Patent No. 10-0810677 has been devised, which is a first step of forming a dough by adding flour and brine, and evenly stirred, and the long thin surface of the dough A second step of forming into a shape, and the first to fourth drying chambers each having a blower facing the surface and hanging on a plurality of transfer hangers moving at a predetermined amount of the surface, respectively, and maintaining a constant temperature and humidity. While passing sequentially, including a third step of drying only a part of the moisture contained in the cotton in the first and second drying chamber, the final drying in the third and fourth drying chamber, wherein the plurality of transfer hangers, 1 The distance between the plurality of transfer hangers is alternately changed to a first distance and a second distance different from the first distance according to each section in the first drying chamber while passing through the drying chamber. The distance between the plurality of transfer hangers is alternately changed to the first distance and the second distance according to each section in the second drying chamber while passing through the second drying chamber, and each of the third drying chamber is changed while passing through the third drying chamber. The distance between the plurality of transfer hangers is alternately changed to a third distance and a fourth distance different from the third distance according to the section.

This prior art, there is a problem in that it is impossible to manufacture noodles using rice as the noodles are prepared using flour, not rice.

As another example, a method of manufacturing a rice noodle, which is registered Patent No. 10-0445258, has been devised, which is a step of crushing rice after washing and soaking, and adding water to make the total water content in the pulverized product 25 to 35% by weight. Next, the step of preparing the dough, the production of the dough once, and then mixing, rolling to prepare a cotton stand, the step of rolling the cotton strip with a film and aged, and cutting the aged cotton strip to cut to a predetermined length It consists of the steps to form.

However, the prior art proposes a method of preparing rice noodles using rice, but since rice is prepared by crushing rice and kneading the crushed rice powder, the dough is difficult and the dough is made according to the viscosity of the rice. Even if the viscoelasticity of the produced rice is significantly reduced there is a problem that the taste of the rice noodles falls.

As another example, a method for producing rice noodles, which is published in Korean Patent No. 10-2001-0070773, has been devised, which is a mixing step of mixing powdered rice flour, flour, and potassium carbonate to approximately 5: 4: 1, and the mixing step 45 to 50 ° C. in a dryer for a dough step of kneading 40 to 60% of milk on the basis of the total weight of the mixture, and a face band forming step for extruding the dough material subjected to the kneading step in a noodle making machine and a face band forming step. It is dried in 40 to 50 minutes at, and dried for 3 to 5 hours at a temperature of 25 to 30 ℃ and then dried for 2 to 4 hours at room temperature.

However, this manufacturing method is not suitable for the promotion of consumption of rice because it is not used to prepare rice noodles using only rice, but to mix rice flour with flour and potassium carbonate, and then knead to prepare rice noodles. There is a problem that can not feel the inherent taste of the rice because it is mixed and mixed together.

The present invention has been made in order to solve the problems caused when manufacturing a conventional rice noodles, by mixing 50% by weight of rice and water each 100% by weight mixing the liquid mixture obtained by the mixing unit using the hot water of the molding unit By discharging again in a steamed state, the rice noodles are discharged by molding molds to improve the viscosity of the rice noodles so that the unique taste of the rice noodles can be felt, and the rice noodles discharged by hot and cold winds are immediately dried. It not only increases the viscoelasticity of rice noodles and keeps the inherent nutrients of rice noodles, but also contributes to the promotion of consumption of rice because rice noodles are made by rice, and puts the liquid of rice into the molding part as it is rather than grinding and kneading rice. Production of rice noodles to simplify the process and productivity and work efficiency The purpose is to provide a method of manufacturing rice noodles that can increase the sex.

Rice noodle production method of the present invention as a means for achieving the above object, Rice liquid product mixing step of mixing and mixing 50 parts by weight of rice and 50 parts by weight of water using the upper and lower millstone of the mixing unit; A stirring step of blocking the precipitation of the mixed rice in which the rice liquid obtained by the rice liquid mixing step is accommodated and stirred by a stirrer; A noodle-molding step of feeding the rice liquid, which is stirred by the stirring step, into the molding part and immediately being transported by a screw of the molding part after the high temperature of 60 ° C. to 98 ° C .; A rice noodle ejecting step in which the noodle molding formed by the noodle molding step is transferred by a screw to be loaded into a molding mold and discharged in a noodle form; A transfer step of transferring the rice noodles discharged by the rice noodles discharge step by a transfer conveyor; A heat / cold wind drying step of drying the rice noodles transferred by the transfer step by 50 seconds (sec) to 150 seconds (sec) first with a hot air drying unit and secondly drying 50 seconds (sec) to 150 seconds (sec) with a cold air drying unit. Wow; It includes a finishing step of cutting and packaging the rice noodles dried through the heat / cold air drying step with a rotary cutting blade.

In the rice noodle manufacturing method of the present invention, after mixing 50% each of rice and water by 100% by weight mixing with a mixing unit, and then obtained by using a screw in the steamed state using a hot water 60 ℃ ~ 98 ℃ hot water in the molding section By transferring and discharging the rice noodles directly by the molding mold, the viscosity of the rice noodles can be improved so that they can feel the unique taste of the rice noodles, and the rice noodles are immediately dried by hot and cold air during the transfer of the rice noodles. It enhances the viscoelasticity of the rice and keeps the indigenous nutrients of rice noodles, and because rice noodles are made by rice, it contributes to the promotion of consumption of rice, and the rice liquid is put into the molding part as it is, instead of crushing and kneading rice. By simplifying the process, the process can be simplified, which leads to an increase in productivity and work efficiency. It will greatly contribute to the promotion of consumption and greatly increase the added value of rice processed food.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to the accompanying drawings. In describing the present invention, the term or word used in the present specification and claims is based on the principle that the inventor can appropriately define the concept of the term in order to best describe the invention of his or her own. It should be interpreted as meanings and concepts corresponding to the technical idea of

1 is a process chart showing a process of the rice noodle manufacturing method of the present invention, Figure 2 is a schematic diagram showing a manufacturing process of the rice noodle manufacturing method of the present invention.

As shown in the present invention, the rice noodle manufacturing method, rice liquid mixing step (S1), stirring step (S2), noodle molding step (S3), rice noodles discharge step (S4), transfer step (S5), heat / Cold air drying step (S6) and finishing step (S7).

The rice liquid mixing step (S1), as one of the key components of the rice noodle manufacturing method of the present invention, by mixing 50 parts by weight of rice and 50 parts by weight of water for 1 hour to 2 hours, preferably 1 hour 40 minutes Soaked in water for about 1 hour and 50 minutes, mixed by using the upper and lower millstones 11 and 12 of the mixing unit 10, and then the milky rice liquid having a particle size of 100 to 200 mesh, preferably 120 to 150 mesh. Rice milk is prepared. As such, the rice liquor manufacturing process is a very important process in the present invention, which is a result obtained through dozens of experiments, and the smaller the grain size of rice, the less starch elution during cooking of rice noodles yielded high quality rice noodles.

In this case, since 50 parts by weight of each of the rice and water are mixed and mixed through the mixing unit 10 consisting of the upper mill 11 and the lower mill 12 to mix pure rice to obtain a rice liquid, Problems such as mixing flour are solved.

Further, the present invention, by using the rice liquid obtained by the mixing of the rice liquid material (S1) as it is not kneading the conventional rice flour as it is to prepare all the rice nutrients that can be obtained by the rice noodles, the rice of You can feel the taste as it can improve the texture and problems such as indigestion is also solved.

  In addition, when it is difficult to form a cotton line such as indica type rice, it is found that cotton line is possible and the quality is excellent when 3 ~ 5 weight (%) of starch such as tapioca starch and corn starch is mixed while stirring in the stirring step after preparing the rice liquid product. .

In the stirring step (S2), the rice liquid obtained by the mixing of the rice liquid phase (S1) is accommodated and received by the stirrer 20 to block the precipitation of the mixed rice.

In addition, the rice liquid stirred in the stirring step (S2) is automatically supplied into the molding unit 30 of the noodle molding step (S3), the noodle molding step (S3), the stirring step ( The rice liquid stirred by S2) is supplied to the inside of the molding unit 30, and after being steamed to a high temperature of 60 ° C to 98 ° C, it is transferred by the screw 31 of the molding unit 30.

When the temperature of the water contained in the molding unit 30 exceeds 100 ℃, the rice liquid material supplied into the molding unit 30 is completely cooked as it is not steamed or the viscosity of the rice noodles is inferior Since it loses, it is preferable to keep the temperature inside the said shaping | molding part 30 60 degreeC-98 degreeC.

In the rice noodle discharge step (S4), the noodle molding formed by the noodle molding step (S3) is transferred by the screw 31, charged into the molding mold 40, and discharged in a noodle form.

At this time, if the discharge portion of the molding mold 40 is formed on the upper and lower sides of the molding mold, respectively, the rice noodles can be discharged through one molding mold 40, so that a larger amount of rice noodles at the same time Production is possible.

The transfer step (S5) is to transfer the rice noodles discharged by the rice noodle discharge step (S4) by a transfer conveyor 50, the transfer conveyor 50 is a network that is used a lot for the ventilation of the rice noodles to be transferred It is preferable to configure the body conveyor, and the number of the conveying conveyor 50 is also configured to double the conveying conveyor 50 when the rice noodles are discharged through the molding mold 40 of the rice noodles discharge step (S4). It is preferable.

The hot / cold air drying step (S6), the rice noodle transferred by the transfer step (S5) 50 seconds (sec) ~ 150 seconds (sec) primary drying to the hot air drying unit 61 and the cold air drying unit ( 62) to 50 seconds (sec) ~ 150 seconds (sec) secondary drying.

As such, in the process of transferring the rice noodles in the conveying conveyor 50 by the conveying step (S5), 50 seconds (sec) to 150 seconds (sec) are firstly dried by the hot air drying unit 61, and then immediately the cold air drying unit. Secondary drying of (62) to 50 seconds (150 seconds) to 150 seconds (sec), so that the viscoelasticity of the rice noodles can be improved, while maintaining the chewy taste of the rice noodles, while improving the texture of the rice noodles, It can help your taste buds.

[Example]

1) 50 parts by weight of rice and 50 parts by weight of water by mixing and mixing by using the upper and lower mill (11, 12) of the mixing section 10 may be added to the extruder a predetermined amount through the stirring process. Place it in a circulating storage tank.

2) Set the die and run the extruder to raise the temperature.

3) Adjust the blower conveyor so that the discharged sample does not stick together.

4) Hang the sample using chopsticks.

5) Ripen and put in packing paper.

In this experiment, as shown in Table 1, the first section maintained 95 ℃, the second section maintained 80 ℃, and the discharge temperature was 65 ℃. Got better

Temperature Change Inside Extruder section Section 1 Second section Remarks temp ℃ 95 80 rpm (Hz) 40 50 Discharge temperature (℃) 65 Excellent sense

[Experimental Example]

3 to 5 parts by weight of the starch was added to the rice added in Example 1 when the mixture was stirred and mixed in the liquid stirring step after the preparation of the rice liquid material, the noodles were possible and the quality of rice noodles was good.

Starch addition test result in the present invention # 1 Experimental Example # 2 Experimental Example Indica 2.68kg 1.80 kg Japonica 0.00kg 0.50kg Singer 2.48 kg 2.00kg Tapioca Starch 0.7kg 0.20kg density(%) 51.9 55.6 Process section Temp: 90 ℃, rpm: 35Hz Process result Face line available Face line available

In order to examine the effects of the present invention, panelists randomly extract 10 men and women in their 20s to 50s and tested sensory tests on taste, aroma, texture (chewing), and overall acceptability of the product of the present invention and rice noodle processed products purchased commercially. The results are shown in Table 3. The test was classified and evaluated as 10 points for very good, 8 to 9 points for good, 6 to 7 points for normal, 4 to 5 points for bad and 3 points for bad.

Sensory test results of the present invention division Invention Product  Normal rice noodles flavor 9.5 7.0 incense 8.4 7.0 Texture 9.6 7.5 Comprehensive likelihood 9.4 7.3 Remarks Improved viscoelasticity, chewy taste of rice noodles Common and common taste

As a result of the sensory test, it was found that the present invention not only has an excellent texture and taste, but also greatly improved the overall preference of rice noodles compared to the conventional rice noodles.

The dried rice noodles are cut and packaged by the finishing step (S7), and the finishing step (S7) is a rotary cutting blade 70 dried through the heat / cold air drying step (S6). Cut it and pack it.

Therefore, in the state in which the rice is mixed by the rice liquid mixing step (S1) immediately stirring step (S2), noodle molding step (S3), rice noodles discharge step (S4), transfer step (S5), heat / cold air drying Since the production of the finished rice noodles is completed through the step (S6) and the finishing step (S7), the time according to the production of the rice noodles can be greatly shortened, the productivity can be greatly improved, and the workability efficiency is greatly increased by the automated process. .

As described above, the present invention has been described with reference to a preferred embodiment of the present invention as being capable of various modifications, but the present invention is not limited to such an embodiment, and the embodiment is simply applied in combination with the known art. Together with the claims and the detailed description of the present invention it will be seen that the technology that can be used by those skilled in the art that the present invention belongs to be included in the technical scope of the present invention.

1 is a process chart showing the process of the rice noodle manufacturing method of the present invention.

Figure 2 is a schematic diagram showing the manufacturing process of the rice noodle manufacturing method of the present invention.

<Description of the symbols for the main parts of the drawings>

S1: rice liquid mixing step S2: stirring step

S3: Noodle molding step S4: Rice noodle discharge step

S5: Transfer step S6: Heat / cold air drying step

S7: finishing stage

10: mixing unit 11: upper millstone

12 lower mill 20 agitator

30: forming part 31: screw

40: molding mold 50: conveying conveyor

61: hot air drying unit 62: cold air drying unit

70: rotary cutting blade

Claims (3)

50 parts by weight of rice and 50 parts by weight of water and then immersed by mixing the liquid mixture mixing step (S1) using the upper and lower mill (11) (12) of the mixing unit 10; A stirring step (S2) of blocking the precipitation of the mixed rice by mixing the rice liquid obtained by the rice liquid mixing step (S1) and being stirred by the stirrer 20; The rice liquid is stirred by the stirring step (S2) is supplied to the inside of the molding unit 30 and steamed to a high temperature of 60 ℃ ~ 98 ℃ immediately after the noodle molding is transferred by the screw 31 of the molding unit 30 Forming step (S3); A rice noodle discharge step (S4) in which the noodle molded product formed by the noodle molding step (S3) is transferred by a screw 31, charged into the molding mold 40, and discharged in a noodle form; A transfer step S5 of transferring the rice noodles discharged by the rice noodles discharge step S4 by a transfer conveyor 50; 50 seconds (sec) to 150 seconds (sec) first dry the rice noodles conveyed by the transfer step (S5) to the hot air drying unit 61 and 50 seconds (sec) to 150 seconds to the cold air drying unit 62 again (sec) heat / cold air drying step (S6) for secondary drying; Rice noodle manufacturing method characterized in that it comprises a finishing step (S7) for cutting and packaging the rice noodles dried through the heat / cold air drying step (S6) with a rotary cutting blade (70). The method of claim 1, wherein the mixing and dipping time of the rice and water is 1 hour to 2 hours, and the grain size of the rice liquor is 100 to 200 mesh. The method for preparing rice noodles according to claim 1 or 2, wherein 3 to 5 parts by weight of starch is stirred and mixed in the stirring step after the preparation of the rice liquor.

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