KR20120055170A

KR20120055170A - Method for manufacturing rice noodle

Info

Publication number: KR20120055170A
Application number: KR1020100116727A
Authority: KR
Inventors: 이선재
Original assignee: 이선재
Priority date: 2010-11-23
Filing date: 2010-11-23
Publication date: 2012-05-31

Abstract

The present invention relates to a rice noodle manufacturing method for grinding domestic general white rice into fine powder without adding starch or wheat flour, and mixing the fine powder of α-hwa to increase the viscosity to make noodles. The general white rice, which is coated for 8 minutes and has a water content of 13-15%, is pulverized with an airflow pulverizer at room temperature (20-25 ° C) without adding water, and then pulverized with 450-600 mesh rice flour. In addition, the rice immersed in water for about 3 hours in a steam cooker and steamed with steam at 120-130 ° C. for 1 hour to 1 hour and 30 minutes to cause α-enrichment. The steamed rice is hot-air dried in a hot-air drying chamber and dried until the water content of the rice is about 16-18%, and the dried α-ized rice is operated at an airflow grinder at a temperature of 35 ° C. or lower, and the α of 400-650 mesh is used. Grind to fine powder. Subsequently, 85 to 97% by weight of the rice powder and 3 to 15% by weight of the α fine powder are placed in a stirrer, mixed and kneaded with water. As such, using 100% pure rice without adding flour, all products such as cotton, bread, and confectionery can be made in the same way as flour, so that they can have the same viscosity as flour.

Description

Method for manufacturing rice noodle

The present invention relates to a rice noodle manufacturing method, in particular, without adding starch or wheat flour, grinding domestic general white rice into fine powder and mixing the fine powder of α-mime (米) to increase the viscosity of starch and α-define rice by miniaturization. Due to the addition of (米) to increase the viscosity to have a viscosity such as flour to make a rice noodle manufacturing method to make noodles from rice flour.

Rice flour is a powder made by grinding rice, and is mainly used for ingredients such as dumplings and rice sweets. Looking at the types of rice flour, there are white jade powder, gubbun (상 肥粉), Sangsin powder, etc., mainly used for the production of rice cakes and dumplings.

Recently, noodle products using rice as a main ingredient or subsidiary ingredients have been developed. It is developed by adding various additives such as rice noodles prepared by kneading.

Unlike wheat, rice has a problem in that it is difficult to grind because the endosperm is crystalline, and if it is not refined, lumps are formed during the kneading and protrude on the surface of the dough to make the noodles soft.

Also, the difficulty in making rice noodles with pure rice flour is that rice flour has a low gluten content, unlike wheat flour, so that noodles are not formed when making noodles or are cut off during drying or cooking, and the strands of noodles stick together after forming noodles. Noodle production is difficult.

Therefore, in recent years, pure rice flour cannot produce products made from rice such as noodles or bread. Instead, rice flour is manufactured by mixing strong wheat flour with rice flour, but this is not a product made from rice but a product made from flour. One is to add active gluten to rice flour or to separate protein from wheat, which is applied to products made of rice by using gluten-like effects or the addition of excessive active gluten does not taste the product made of rice. There was a problem of health problems.

In order to solve this problem, Korean Patent No. 10-972996 discloses a rice milling method for making rice flour having functional ingredients using 100% pure rice without adding flour.

Figure 1 is a process diagram showing a rice milling method for making rice flour with functional ingredients using 100% pure rice without the addition of flour by the prior art.

Conventional rice milling method according to the prior art, washing step (S1) for washing with clean water in order to remove foreign substances in the rice, the soaking step (S2), the step of putting the rice washed in the step (S1) in clean water, said step Drying step of drying the processed rice in (S4), grinding step of grinding the dried rice in the step (S4) (S5), mixing the tapioca starch and the enzyme to the rice powder ground in the step (S5) In the step (S6), the rice milling manufacturing method consisting of the aging step (S7) of aging for 6 to 24 hours while stirring the rice powder mixed in the step (S6) in a stirrer, the rice in the soaking step (S2) 1 Called time 24 hours, prior to the drying step (S3) in the soaked rice of the soaking step (S2) put the horseshoe mushroom extract solids 0.3PPM to the total weight of the rice called the enzyme treatment for 20-30 minutes to further enzymatic treatment Step S3 is included and the drying The rice is dried to have a water content of 16-18% in the system (S4), and the rice dried at 35 ° C. or less in the grinding step (S5) is dried at a water content of 12% and pulverized to 400-650 mesh. , 9 to 10% by weight of tapioca starch and 0.4 to 0.6% by weight of the enzyme agent are mixed with 89.4 to 90.6% by weight of the pulverized rice powder in the mixing step (S6).

This conventional milling method of rice milling is not only 100% rice flour using tapioca starch to increase the viscosity of the rice flour, but waste water is generated in the process of washing the rice and being called water, and a large amount of water is used. There was this.

The present invention is to solve the above problems, an object of the present invention is a method for producing rice noodles prepared using rice flour made by dry grinding without the addition of starch or flour without hydrolysis process of adding 100% ordinary white rice water To provide.

Another object of the present invention is to grind the ordinary white rice into 450 ~ 600 mesh rice flour and mixed 450 ~ 600 mesh α fine powder to increase the viscosity by the refinement of rice flour and increase the viscosity by the addition of α fine powder flour It is to provide a rice noodle manufacturing method having the same viscosity.

Still another object of the present invention is to make rice powder finely powdered to the desired mesh level using ultra fine pulverization of an air flow crusher to increase the specific surface area and increase the viscosity as the size of the starch particles decreases. It is to provide a manufacturing method.

Rice noodle manufacturing method according to the present invention in order to achieve the above object is a process of making a dry powder pulverized with a stream mill without adding starch or wheat flour to 450 ~ 600 mesh rice flour; Washing the ordinary white rice obtained by refining brown rice with water, immersing in water for 3 hours, and then steaming at 120-130 ° C. for 1 hour to 1 hour 30 minutes to cause α-ization; Hot-air drying the steamed rice and airflow pulverizing to form α fine powder of 450-600 mesh; 85 to 97% of the rice flour of 450 to 600 mesh and α fine powder 3 to 450 to 600 mesh Mixing 15% and kneading while stirring 40 to 60% by weight of water; Rolling the rice noodle dough in a rolling roller to make a noodle stand; It is composed of the process of cutting the aged face band with a cutting roller and cutting to a certain length to form a surface.

Operation of the air-flow grinder during the dry grinding according to the present invention is operated at a temperature of less than 35 ℃ and dried in the air-flow mill to a water content of the rice to about 12% to grind to powder of about 400 ~ 650 mesh It is characterized by.

After mixing 85-97% by weight of the rice powder and 3-15% by weight of α fine powder according to the present invention in a stirrer, and mixing the mixed rice powder for 6-24 hours while stirring in the stirrer of the mixing step It is characterized in that the rice milling is completed by aging.

According to another embodiment of the present invention, the process of kneading while dry water pulverized 95 ~ 100 ℃ water 40 ~ 60% in 400 ~ 650 mesh rice flour; Forming a cotton pad by using a rolling roller of the viscous rice flour dough; Primary steaming the cotton strip with high temperature steam at a pressure of 0.5 to 1.0 kgf / cm ² and a temperature of 95 to 100 ° C. to obtain a water content of 35%; Dry steaming the steamed cotton pad at a temperature of 80 to 130 ° C. to draw moisture inside the cotton pad by heat, and blow and dry it with a blower to obtain a water content of 25? To 30%; The dry heat-purified cotton stand is cooled to 0-4 ° C., passed through a line roller to make noodles, and sprinkled with spirits for sterilization and packaging.

Accordingly, in the present invention, as described above, the raw starch of the rice is refined and pulverized to increase the viscosity by destruction of the microstructure, and the fine powder is added thereto to increase the viscosity so that the flour is not added. 100% pure rice is used to have the same viscosity as wheat flour, so all the products such as wheat flour, bread, and confectionery can be made in the same way as flour.

1 is a process chart showing a rice milling method for making rice flour having a functional ingredient using 100% pure rice without adding flour by the conventional technology;
2 is a flow chart showing a process of the rice noodle manufacturing method according to the present invention,
3 is a flowchart illustrating a process for producing a steamed noodle with rice flour according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

2 is a flow chart showing a process of the rice noodle manufacturing method according to the present invention.

Rice noodle according to the present invention dry grinding the general white rice with an air flow mill without adding starch or flour (S11) to make a rice flour of 450 ~ 600 mesh; Washing the white rice obtained by refining the brown rice with water and immersing in water for 3 hours, and then steaming for 1 hour to 1 hour and 30 minutes in steam at 120 to 130 ° C. (S12); Hot steam-dried the steamed rice and airflow pulverization to produce α-fine powder of 450 ~ 600 mesh (S13); 85-97% of the rice flour of 450-600 mesh and α fine powder 3 of 450-600 mesh Mixing 15% and kneading while stirring 40 to 60% by weight of water (S14); The rice noodle dough is rolled in a rolling roller to form a noodle stand, and the aged noodle strip is cut out with a cutting roller and cut into a predetermined length to form a noodle shape (S15).

Since the rice flour according to the present invention uses a dry grinding method, the general white rice having a water content of 13 to 15% is pulverized with an air grinder at room temperature (20 to 25 ° C) without adding water at 450 to 600 mesh. Dry grinding with rice flour (S11).

The advantage of dry grinding is that there is no process of washing rice with water, so no waste water occurs and there is no soaking process called water. There is no need for a conditioning process to ensure that the embryos and the embryos are well mixed, saving time called for example (about 1 to 24 hours) and ripening time.

During dry grinding, the operation of the air flow grinder is operated at a temperature below 35 ° C., and the rice water is dried and pulverized in an air flow grinder up to about 12% and pulverized into a powder of about 400 to 650 mesh.

Next, the process of making (alpha) fine powder (a fine powder: the rice flour which became viscous and became sticky) is demonstrated.

The white rice (spiky rice), which is coated for 8 minutes and has a water content of 13 to 15%, is washed well with water and then soaked in water for about 3 hours so that the water content of the rice is 30 to 40%.

Soaked in water, the rice, which has 30 ~ 40% water content, is put in a steam cooker and steamed with steam at 120-130 ℃ for 1 hour to 1 hour 30 minutes to cause α-enrichment. S12). Due to α-encapsulation, the raw starch of the rice melts the micelle structure and widens the gap, which is called swelling. Thus, the micelle is collapsed from the outside in order to increase the viscosity.

The steamed rice is hot-air dried in a hot-air drying chamber and dried until the water content of the rice is about 16-18%.

The α-ized rice dried in the drying step is pulverized into α-fine powder of about 400 to 650 mesh by operating an air flow grinder at a temperature of 35 ° C. or less (S13).

Subsequently, 85 to 97% by weight of the rice powder and 3 to 15% by weight of the α fine powder are pulverized in the normal white rice crushing step and the α fine rice crushing step. The mixed rice powder is aged for 6 to 24 hours while stirring in the stirrer of the mixing step to complete the milling of rice.

The aging of the mixed rice powder is intended to give viscosity such as flour when kneading to make noodles, bread, sweets and the like.

The rice flour is kneaded while stirring water at 40 to 60% by weight in a powder mixture of 85 to 97% and α fine powder 3 to 15% (S14).

Thus, 85 ~ 97% of rice flour and 3 ~ 15% of α fine powder are formed by using a first rolling roller to form a 10 ~ 12.5 mm thick cotton bar, and then rolled with a second rolling roller to prepare a cotton bar having a final thickness of 1? 2.5 mm. After forming, the blade width is passed through a cutting roll having a width of 3 mm to make noodles and cut to approximately 40 cm in length (S15).

The rice powder is made from a mixture of 400-650 mesh rice powder 85-97% and α fine powder 3-15%, and the viscosity of the starch molecules is broken by the process of grinding into 400-650 mesh powder. In addition, since the viscosity increases again by the addition of the α-mi powder, it is 100% rice flour, but it is viscous like flour, making noodles or various flour products.

Therefore, by adjusting the viscosity by changing the ratio of the α-mi powder according to the use, it can be classified into the strength, gravity and force, like flour, to make bread or cake, or to make noodles, dumplings, pizza, etc. in place of flour.

Next, a method for producing steamed noodles with rice flour according to the present invention will be described.

Prior to dry pulverized 400-650 mesh rice powder 95--100 ℃ water 40-60% While kneading with water, the α is promoted by hot water to cause viscosity (S21).

By adding 95 ~ 100 ℃ hot water to 400 ~ 650 mesh rice flour, the starch molecule is broken in the process of making 400 ~ 650 mesh fine rice flour. do.

A viscous rice flour dough is formed by a first rolling roller composed of a form in which two cylindrical rollers are engaged to rotate to form a cotton pad having a thickness of 10 to 12.5 mm. The 10 to 12.5 mm thick bedside is rolled with a second rolling roller to form a final facet having a final thickness of 1 to 2.5 mm (S22).

The surface area of the final thickness of 1 ~ 2.5㎜ is first steamed by a high temperature steam of 0.5 ~ 1kgf / cm ² pressure and 95 ~ 100 ℃ temperature to reduce the moisture content to 35% (S23).

By drying the steamed surface of 1 ~ 2.5㎜ at 80 ~ 130 ℃ temperature dry air by blowing with a blower while deriving the moisture in the inside of the surface in such a phenomenon as sweating the moisture contained in the steamed surface by heat Water content to be 25 to 30% (S24).

After cooling the dry heat-purified cotton stand to 0 ~ 4 ℃, the blade width is passed through the liner roller with a width of 3mm to make noodles and cut into approximately 40cm length, sprinkled with spirits and packed after sterilization (S25).

The above terms are terms set in consideration of functions in the present invention, which may vary depending on the intention or custom of the producer, and the definitions should be made based on the contents throughout the specification.

In addition, in the description of the embodiments of the present invention with reference to the accompanying drawings, but described for the method of manufacturing rice flour and rice noodles, the present invention can be variously modified and changed by those skilled in the art, such modifications and changes are the protection of the present invention Should be interpreted as being within the scope.

Claims

Dry grinding the ordinary white rice with an airflow mill without adding starch or flour to form 450-600 mesh rice flour;
Washing the ordinary white rice obtained by refining brown rice with water, immersing in water for 3 hours, and then steaming at 120-130 ° C. for 1 hour to 1 hour 30 minutes to cause α-ization;
Hot-air drying the steamed rice and grinding the airflow to form α-fine powder of 450-600 mesh;
85-97% of the rice flour of 450-600 mesh and α fine powder 3 of 450-600 mesh Mixing 15% and kneading while stirring 40 to 60% by weight of water;
Rolling the rice noodle dough in a rolling roller to make a noodle stand;
Rice noodle manufacturing method characterized in that consisting of the process of cutting the aged cotton strip with a cutting roller and cut to a certain length to form a cotton.

The method of claim 1, wherein the operation of the air flow grinder during the dry grinding is operated at a temperature of 35 ° C. or less, and dried and ground in an air flow grinder to a water content of rice of about 12% to a powder of about 400 to 650 mesh. Rice noodles manufacturing method characterized in that the grinding.

The rice powder according to claim 1 or 2, wherein 85 to 97% by weight of the rice powder and 3 to 15% by weight of the α fine powder are added to a stirrer and mixed, and then the mixed rice powder is stirred in the stirrer of the mixing step. Rice noodle manufacturing method characterized in that the rice milling is completed by aging for 6-24 hours.

Kneading the dry pulverized 400-650 mesh rice flour with water at 40-60% with 95-100 캜;
Forming a cotton pad by using a rolling roller of the viscous rice flour dough;
Primary steaming the cotton strip with high temperature steam at a pressure of 0.5 to 1 kgf / cm ² and a temperature of 95 to 100 ° C. to obtain a water content of 35%;
Dry-purifying the steamed cotton stand at a temperature of 80 ° C. to 130 ° C. to draw moisture inside the cotton stand by heat, and then blow and dry the blower with a blower to obtain a water content of 25 to 30%;
After cooling the dry heat-purified cotton stand to 0 ~ 4 ℃, passed through a line roller to make a noodle and sprinkled with alcohol and sterilized packaging method comprising a process.