KR20120071156A - Rice dough composition and rice processed food manufactured thereby - Google Patents

Abstract

PURPOSE: A rice dough composition, and a rice processed food using the same are provided to use rice powder as a main ingredient instead of flour, and to prevent the obtained food from tearing or drying. CONSTITUTION: A rice dough composition includes 50-90 parts by weight of rice powder, 1-15 parts by weight of gluten, 1-30 parts by weight of starch, and 0.1-10 parts by weight of sugar alcohol. The rice powder comprises 60-70 parts by weight of dry-ground or wet-ground dried rice powder, and 5-15 parts by weight of pregelatinized rice flour. The gluten is extracted from ingredients selected from the group comprising barley, wheat, corn, and potato. The starch is selected from corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch, or pregelatinized starch. The sugar alcohol is selected from maltitol, sorbitol, polyglycitol, xylitol, mannitol, palatinitol, or lactitol.

Description

Rice dough composition and rice processed food prepared using the same {RICE DOUGH COMPOSITION AND RICE PROCESSED FOOD MANUFACTURED THEREBY}

The present invention relates to a rice dough composition and a rice processed food prepared using the same, and more particularly, to a rice dough composition having a significantly improved texture and physical properties and a rice processed food prepared using the same.

Products such as dumplings and sujebi, as well as noodles such as noodles, noodles and ramen, have been manufactured using flour as a main raw material. Among them, dumplings are made from flour or buckwheat dough, and the meat, tofu, and kimchi are mixed with blood and steamed or fried. In general, dumplings are mixed with flour, salt eggs, and water. It is prepared by kneading into dough and then pushing it with a mil to form a circular shape of appropriate thickness.

However, as the above-mentioned products manufactured using the main raw material as flour is not digested well when ingested, and the noodle hair or dumpling skin is hardened within a relatively short time, especially during the production of dumplings, the dumpling skin is broken or sagging, of course. There was a problem that the taste was reduced due to pickling in dumplings.

As domestic demand for rice continues to decline, 'processed rice' has been suggested as an alternative to eliminate over 200,000 tons of surplus rice annually. Various processed foods using rice as raw materials It fits well and is expected to replace flour products.

As such, the demand for processed food using rice continues to increase, but research on processed rice is still insignificant. Particularly in the production of dumplings, when the dumplings are prepared using only rice without any flour at the current level of technology, the dumplings are easily dried and cracked, and aging is easily progressed. Since it is not possible to solve the problem of securing a replaceable physical property, and it is impossible to manufacture a dumpling skin by forming a thin noodle by rolling it, it is difficult to commercially make dumplings. It is difficult to mass commercialize.

Accordingly, the present invention is to solve the problems of the prior art as described above, an object of the present invention to provide a rice dough composition comprising a rice flour other than flour as a main raw material and a rice processed food prepared using the same.

In the manufacture of foods such as noodles, ramen, etc., various noodles, sujebi or dumplings, as a result of the present inventors research to manufacture the food using only rice flour in place of the flour used as the main raw material, By including it with gluten, starch and sugar alcohol, it is possible to solve the problems of drying, cracking, rapid aging, etc. due to lack of adhesion, which is a problem of rice, which ensures excellent physical properties, such as rice dough composition that can replace flour; Furthermore, the present invention was completed by confirming that rice processed foods using the same can be prepared.

One embodiment of the present invention provides a rice dough composition comprising rice flour, gluten, starch and sugar alcohol.

Another embodiment of the present invention provides a rice processed food prepared using the rice dough composition.

Another embodiment of the present invention comprises the steps of kneading the rice dough composition; And it provides a rice processed food manufacturing method comprising the step of manufacturing a cotton bar by rolling or extruding the dough prepared through the kneading step.

Hereinafter, the present invention will be described in more detail.

In the present invention, the "rice dough composition" means a dough composition for preparing various noodles, homemade stew or dumplings using rice flour as a main raw material in place of a flour dough composition prepared using a conventional flour as a main raw material.

One embodiment of the present invention provides a rice dough composition comprising rice flour, gluten, starch and sugar alcohol.

The rice dough composition may be appropriately adjusted according to the characteristics of the product to be produced, but preferably the rice dough composition is 50 to 90 parts by weight of rice flour, 1 to 15 parts by weight of gluten, 1 to 30 parts by weight of starch And sugar alcohol may comprise 0.1 to 10 parts by weight. More preferably, it may include 60 to 80 parts by weight of rice flour, 1 to 10 parts by weight of gluten, 1 to 20 parts by weight of starch and 2.5 to 5 parts by weight of sugar alcohol.

The rice flour means powdered by grinding various types of rice such as spicy rice, glutinous rice, spicy rice wrap, glutinous rice wrap rice, etc., but is not limited thereto. Preferably, dry ground or wet milled rice powder may be used.

Also preferably, the dry milled rice powder or wet milled rice powder and alpha rice flour (or expanded rice) may be mixed and used together.

The dry grinding or wet grinding method is not particularly limited and may be made using a known method, and swelling and alpha may also be made by a known method.

When the rice flour is dry pulverized rice flour may preferably comprise 50 to 90 parts by weight, more preferably 70 to 80 parts by weight. When included in the range below, there is a problem that digestion is difficult and the texture is poor when ingested, when included in excess of the above range, when the processing, in particular, the forming of the surface in the roller torn, or when the dumpling is formed to tear the skin This is undesirable.

More preferably, the rice powder dried by wet grinding can be used. Wet pulverized rice flour has excellent water absorption, which can prevent the surface area from being torn or sticking to the roller during molding in the rolling mill.

The wet pulverized dry rice powder may be included in an amount of preferably 50 to 90 parts by weight, more preferably 70 to 80 parts by weight. If it is included in less than the above range, there is a problem that the texture is not good, if it is included in excess of the above range, it is not preferable because there is a problem that the surface band is torn when forming the noodle stand, or the surface skin is torn when forming dumplings.

Alpha rice flour (or expanded rice) refers to alpha powder, that is, gelatinized and dried rice flour, preferably 5 to 15 parts by weight. If it is included in the range less than the surface area is not formed when rolling is difficult to form a cotton or cotton skin, if included in the above range, the dough is stretched to the roller during rolling, it is difficult to form the cotton or cotton skin Not.

Preferably, the rice flour may be a mixture of wet milled dry rice flour and alpha rice flour, more preferably the mixture is 60 to 70 parts by weight of wet milled dry rice flour and 5 to 15 parts by weight of alpha rice flour (or expanded rice). It may be to include a wealth.

The gluten is an insoluble protein present in cereals such as barley, wheat, corn and potatoes, and is present in a mixture of several proteins. By including such a gluten in the rice dough composition of the present invention it is possible to impart the adhesiveness to the rice dough composition and the rice processed food produced using the same.

The gluten may be preferably extracted from one or more selected from the group consisting of barley, wheat, corn and potato, preferably, 1 to 15 parts by weight, more preferably based on 50 to 90 parts by weight of rice flour May be included in an amount of 1 to 10 parts by weight. If less than the above range, the lack of adhesiveness is difficult to form the noodle stand or noodle skin and is difficult to form dumplings, when exceeding the above range, the texture becomes tough due to the excessive adhesiveness and the color of the noodle or cotton skin darken This is undesirable.

The starch is not particularly limited and may be used in general starch, alpha starch or modified starch modified with the starch or alpha starch, or a mixture thereof.

The general starch or alpha starch is, for example, corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch and the like, or alpha starch thereof, that is, corn alpha starch, wax corn alpha starch, tapioca alpha starch. , Potato alpha starch. It may be at least one selected from the group consisting of sweet potato alpha starch and wheat alpha starch.

When the starch is used as the starch, preferably, the starch may be included in an amount of 1 to 30 parts by weight, more preferably 1 to 20 parts by weight, based on 50 to 90 parts by weight of rice flour. If it is less than the above range, there is a problem that the chewy texture of the cotton or noodle skin is lowered, if it exceeds the above range, there is a problem that the noodle or cotton skin is torn during the formation of the noodle or cotton skin is not preferable.

When using alpha starch, or modified starch of ordinary starch or alpha starch, preferably, based on 50 to 90 parts by weight of rice flour, it may include 1 to 20 parts by weight, more preferably 1 to 10 parts by weight. If it is less than the above ranges, there is a problem that the formation of the noodle or cotton skin is difficult and well torn, and when included in excess of the above range, the adhesiveness of the dough is too large, the dough is stuck to the roller during the rolling of the noodle stick to form the noodle or cotton skin It is not desirable because there is a difficult problem.

The denaturation means a chemical modification of the starch or alpha starch by chemical reaction by reaction between the starch hydroxy group and the reactant or a luxury thereof.

Specifically, the modification may be, but is not limited to, oxidation, ester, ether, acetic acid crosslinking, hydroxypropyl crosslinking, graft or enzymatic treatment.

Also preferably, the starch may be a mixture of modified starch and modified alpha starch, and more preferably, based on 50 to 90 parts by weight of rice flour, 1 to 10 parts by weight of modified starch and 1 to 10 parts by weight of modified alpha starch. It can be a mixture.

The sugar alcohol may be preferably at least one selected from the group consisting of maltitol, sorbitol, polyglycitol, xylitol, mannitol, pallatinitol and lactitol.

Preferably the sugar alcohol, based on 50 to 90 parts by weight of rice flour, may be included in 0.1 to 10 parts by weight, more preferably 2.5 to 5 parts by weight. If less than the above range, there is a problem that the cotton band or cotton skin is easily dried and cracked, and if included in excess of the above range, the adhesiveness becomes too large and the dough sticks to the roller during the rolling of the cotton band, so it is difficult to form the cotton pad.

The rice dough composition may further comprise additional materials generally used for processing to produce foods, for example, may further comprise emulsified oil, salt and purified water.

Preferably, the rice dough composition may further include 1 to 5 parts by weight of emulsified oil, 1 to 3 parts by weight of salt and 30 to 40 parts by weight of purified water, based on 50 to 90 parts by weight of rice flour.

Another embodiment of the present invention provides a rice processed food prepared using the rice dough composition.

The rice processed food may be, for example, but not limited to noodles, kalguksu, raw noodles, somen noodles, vermicelli, pasta, ramen, jjajangmyeon, dumpling skin or homemade stew.

Another embodiment of the present invention comprises the steps of kneading the rice dough composition; And it provides a rice-processed food manufacturing method comprising the step of producing a noodle or noodles by rolling or extruding the dough prepared through the kneading step.

The kneading step may be performed by hand kneading or using a machine such as a kneader, and can be kneaded by appropriately combining the respective ingredients in consideration of the type of food to be prepared, but preferably described above The dough can be carried out by blending to the desired content of the rice dough composition of the present invention.

The rolling may be made through a known method, of course, it may be preferably made of a roller rolling method.

In detail, in the roller rolling method, for example, when manufacturing dumpling skin, the dough is first made into a dumpling dough using a kneader or vacuum dough, and then the roller rolling machine is rolled from a thickness of 5 mm to gradually reduce the roller gap. It can be a method of rolling the face strip continuously so that the thickness of the face band is 0.9 ~ 0.8mm.

The extrusion may also be carried out through known methods, for example, if the rice processed food is noodles, such as noodles, using a ram extruder, a double screw extruder, a single screw extruder (single screw extruder) And, when manufacturing dumplings can be prepared together with dumpling dough and dumplings using a dumpling automatic molding machine.

Through such a method of manufacturing a rice processed food of the present invention, it is possible to prepare a variety of foods such as noodles, kalguksu, raw noodles, some noodles, vermicelli, pasta, ramen, jjajangmyeon, dumpling skin or sujebi as a main raw material.

According to the present invention, it contains rice powder instead of wheat flour as the main raw material, but the moisture is good so that it is not easily dried or torn, the texture is chewy and can overcome the problems of conventional rice processed foods, ensuring new texture and excellent physical properties. Rice dough composition and rice processed food using the same can be prepared. In addition, the rice dough composition of the present invention can be produced in a variety of rice processed food using a continuous process of rolling or extrusion method is possible industrially mass production.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Manufacturing example  1 to 5. Rice dumplings  Produce

1) starch, in particular, the effect of containing modified starch, 2) the effect of including alpha rice flour with wet milled dry rice powder, and 3) the effect of containing sugar alcohol, as shown in Table 1 below Prepare each material so that the total weight is 500g as a blending ratio, and weigh it into a kneading machine (Horizontal Dough Machine, Hyundai General Machinery), of which emulsion oil, refined salt and sugar alcohol (not included in Comparative Examples 1 and 2) are separately weighed. After dissolving evenly to prepare a solution, the prepared solution was put into a kneader and kneaded for 10 minutes. The rice dough is completed in a roller rolling machine (roller rolling machine, Hyundai General Machinery) was rolled sequentially so that the final thickness is 0.8mm. A round rice paddle was prepared by using a circular cutter having a diameter of 8 cm.

material Preparation Example 1 Production Example 2 Production Example 3 Production Example 4 Production Example 5 Wet Crushed Dried Rice Flour 425.0 387.5 329.5 309.5 342.0 Alpha Rice Flour _ _ 57.5 57.5 57.5 Active wheat gluten 50 22.5 23.0 23.0 23.0 Modified alpha starch _ 32.5 32.5 32.5 32.5 Modified starch _ 32.5 32.5 32.5 _ Purified salt 10.0 10.0 10.0 10.0 10.0 Oil painting 15.0 15.0 15.0 15.0 15.0 Purified water 175.0 175.0 175.0 175.0 175.0 Sugar alcohol _ _ _ 20.0 20.0

(Unit: g / gross weight 500g)

The acquisition destination of each material of the said Table 1 is as follows.

Wet-Crushed Dry Rice Flour: 100 Millet Mill Flour, Pacific

Alpha rice flour: Alpha rice, Samchang industry

Active Wheat Gluten: Vital wheat gluten, rocket

Modified alpha starch: sun cream H_ waxy corn adipic acid alpha starch, samyang genex

Modified starch: Sunmix NS_Tapioca modified starch (89% tapioca acetate, 11% dextrin), Samyang Genex

Refined salt: Refined salt

Oil painting maintenance: Sweet rice oil-S, Kwang Il

Sugar Alcohol: Polyglycitol Syrup S (Polyglycitol Syrup), Samyang Genex

Experimental Example  1.Effects of including starch, especially modified starch

As a result of preparing dumpling skin at the blending ratio of Preparation Example 1 and Preparation Example 2, in order to examine the effects of starch, in particular modified starch, as a result, when the dumpling skin was manufactured at the blending ratio of Preparation Example 1, It was difficult to mold the dumpling skin due to severe phenomenon that the cotton band is broken and adhered to the roller, but in Preparation Example 2, it was confirmed that the surface stand was well formed. However, in the step of finally rolling to a thickness of 0.8mm, even in the case of Preparation Example 2 was confirmed that the phenomenon that the stand is stuck to the roller and the stand is broken.

Therefore, when only active wheat gluten is included in addition to rice flour as in Preparation Example 1, it is difficult to form noodles, as well as the production of other rice-processed foods, as well as starch skin. Was well done, but it was found that physical properties need to be improved in order to manufacture the dumpling skin that needs to be rolled thinly in this step as the final stage for forming the dumpling skin was cut to a thickness of 0.8 mm.

Experimental Example  2. Alpha rice flour  When combined with wet milled dry rice flour

As a result of preparing dumpling skin at the blending ratio of Preparation Example 3 to find out the effect of additionally containing not only active wheat gluten and starch, but also alpha rice flour in addition to rice flour, as in the case of Preparation Example 2 as described above. Although the surface area was well formed, the surface area was stuck to the roller and the surface area was broken at the stage of rolling to a thickness of 0.8mm. However, in case of manufacturing example 3, the surface area was well formed. In addition, it was found that the preparation of the dumpling skin was possible by forming the face band up to the final 0.8 mm rolling step for manufacturing the dumpling skin.

Therefore, when mixing the wet pulverized dry rice flour and alpha rice flour together, it was confirmed that the physical properties such as viscosity and elasticity are improved more. However, in the case of Preparation Example 3, as described above, it was possible to prepare the dumpling skin, but it was confirmed that the dumping skin was quickly dried and tearing occurred during the dumpling molding.

Therefore, in the case of the dough having a blending ratio of Preparation Example 3, it can be usefully used for the production of other rice processed foods that do not require thin rolling like dumpling skin, but it was found that it is necessary to improve physical properties for the production of dumpling skin.

Experimental Example  3. Sugar alcohol  Effect of inclusion

In addition to rice flour, in order to determine the effects of the active wheat gluten, starch and alpha rice flour, as well as the sugar alcohol further comprises the manufacturing of dumpling skin at the blending ratio of Preparation Example 4 and Preparation Example 5, the case of Preparation Example 3 As mentioned above, the dumpling skin was able to be manufactured, but the dumpling skin dried out quickly, causing tearing during dumpling molding.However, when the dumpling skin was manufactured at the blending ratio of Preparation Example 4, the surface area was well formed when rolling with a roller rolling mill. It was possible to form the face up to the step of rolling to a thickness, there was no tearing phenomenon even when the dumplings were put into the dumplings to produce a dumpling of excellent quality.

In addition, in the case of Preparation Example 5 was also well formed of the noodle stand and was able to form the noodle stand until the final 0.8mm rolling step, and even when the dumplings are put into the dumpling does not occur tearing phenomenon can be produced similarly good quality dumplings there was.

As such, when the sugar alcohol is further included, it is expected that the dough having the composition may be applied to various rice processed foods other than the dumpling skin because the dumpling skin which needs to be rolled to a very thin thickness may be manufactured with excellent quality.

Experimental Example  4. Tensile length and The tensile strength  Measure

More specifically, in order to measure the tensile strength of the dough prepared in the compounding ratio described in Table 1, it is prepared in the same manner as the rice dumpling skin preparation example, after rolling the thickness of the cotton strip in the rolling step to 2mm, cut in the form of cotton It was. Tensile strength of the cut surface band was measured using a texture analyzer (TA-XT2i Stable Micro Systems (UK)) and shown in Table 2 below.

Tensile Length (mm) Tensile strength (g) Preparation Example 1 22.5 18.6 Production Example 2 34.3 21.2 Production Example 3 41.2 23.4 Production Example 4 51.6 28.1 Production Example 5 50.7 27.5

As shown in Table 2, in the case of the cotton pad prepared with the dough composition of Preparation Example 1 containing the active wheat gluten in addition to rice flour, it was found that the shortest tensile length and the lowest tensile strength appeared to lack viscosity and elasticity, etc. In the preparation of the dough composition of Preparation Example 2, which further comprises starch, in particular modified starch, the tensile length was increased by about 12 mm than that of Preparation Example 1, and it was confirmed that the physical properties were improved.

In addition, the dough composition of Preparation Example 3 further comprising alpha rice flour is about 7mm compared to Preparation Example 2, about 20mm compared to Preparation Example 1, that is, the tensile length is increased according to the inclusion of alpha rice flour, which shows an increase in tensile length close to 2 times. It can be seen that the tensile strength is more improved.

In the case of the dough composition of Preparation Example 4 and Preparation Example 5 further comprising a sugar alcohol, compared to Preparation Examples 1 to 3 showed significantly improved physical properties. Particularly, in case of Preparation Example 4, the most excellent tensile strength was shown. Specifically, in relation to the tensile length, the tensile strength was increased by about 10 times compared to Preparation Example 3 and about 29mm compared to Preparation Example 1, showing an increase of about 2.3 times. Also, the highest was measured at 28.1 (g).

Therefore, it can be seen that the tensile length and tensile strength can be further improved when the modified alpha starch and the modified starch are included together or the starch content is further increased.

As such, the rice dough composition of the present invention includes rice flour, gluten, starch, and sugar alcohols together, and thus has excellent moisturizing properties, adhesiveness, and elasticity, so that it is not easily cracked or torn. It can be seen that it can be usefully used to prepare a variety of rice processed foods, such as various noodles, homemade soup.

Experimental Example  5. Texture  Measure

In order to measure the texture of the dumpling skin, dumplings were prepared using the dumpling skins prepared at a blending ratio of Preparation Examples 3 to 5, in which manufacturing of dumpling skins was possible.

Specifically, the dumplings were put in a dumpling skin rolled to a thickness of 0.8 mm, and the dumplings were molded and steamed in a steamer for 3 minutes using steam from boiling water at 100 ° C., and the steamed dumplings were rapidly frozen (-40 ° C.). And frozen for 2 hours. After packing frozen dumplings and storing them at -18 ℃, steamed steamed rice dumplings were steamed for 10 minutes using steam from boiling water at 100 ℃. The results of evaluation of color, texture and palatability of dumpling skins by 10 sensory testing agents (7 males, 3 females, late 20s to 40s) who have experienced frequent dumplings are shown in Table 3 below. Indicated.

Sensory classification Production Example 3 Production Example 4 Production Example 5 color 3 4 4 Chewy texture 4 5 3 Likelihood 4 5 4

In the above Table 3, the score of each item is very good 5 points, good 4 points normal 3 points, bad 2 points, very bad 1 point is the sum of the scores and then arithmetic average.

As shown in Table 3, Preparation Example 3 containing no sugar alcohol was measured lower in terms of color compared to Preparation Example 4 and Preparation Example 5 containing a sugar alcohol, but Preparation Example containing only modified alpha starch in starch Unlike Example 5, in the case of Preparation Example 3, the modified starch contains modified starch together, and thus, the texture of the chewy was better than that of Preparation Example 5.

In the case of Preparation Example 4, the color, texture and palatability were all excellent, and it was confirmed that not only the superiority in terms of functionality but also the aesthetics in terms of sensory could be improved.

Manufacturing example  6. Raw noodles  Produce

In order to prepare the raw rice noodles, the formulations were prepared in the same manner and composition as in Preparation Examples 1 to 5, but when rolling with a roller rolling mill, the thickness of the facet was rolled up to the final 3 mm rolling step, and then the raw raw noodles were cut by a cutter.

Manufacturing example  7. Rice cake  Produce

Prepared in the same manner as in Preparation Examples 1 to 5, but purified water to the formulation of 190.0g and the kneading time is 5 minutes to prepare a rice handmade cost dough, peeling the prepared dough by a suitable size to complete the rice sujebi It was.

Claims (15)

Rice dough composition comprising rice flour, gluten, starch and sugar alcohol.
The rice dough composition of claim 1, comprising 50 to 90 parts by weight of rice flour, 1 to 15 parts by weight of gluten, 1 to 30 parts by weight of starch and 0.1 to 10 parts by weight of sugar alcohol.
The method of claim 1, wherein the rice flour
A rice dough composition, which is dry or wet milled dry rice flour.
The method of claim 3, wherein the rice flour
The dry milled or wet milled dry rice flour
Rice dough composition that is mixed with alpha rice flour.
The rice dough composition of claim 1, wherein the rice flour is a mixture of 60 to 70 parts by weight of wet milled dry rice powder and 5 to 15 parts by weight of alpha rice flour. The rice dough composition of claim 1, wherein the gluten is extracted from at least one selected from the group consisting of barley, wheat, corn, and potato.
The rice dough composition of claim 1, wherein the starch is one or more selected from the group consisting of corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch, and alpha starch thereof.
8. The rice dough composition according to claim 7, wherein the starch is a modified starch modified by oxidation, ester, ether, cross-linked acetate, hydroxypropyl crosslinking, graft or enzymatic treatment.
The rice dough composition according to claim 1, wherein the starch is a mixture of 1 to 10 parts by weight of modified starch and 1 to 10 parts by weight of modified alpha starch.
The rice dough composition according to claim 1, wherein the sugar alcohol is at least one selected from the group consisting of maltitol, sorbitol, polyglycitol, xylitol, mannitol, pallatinitol and lactitol.
The rice dough composition according to any one of claims 1 to 10, further comprising 1 to 5 parts by weight of emulsified oil, 1 to 3 parts by weight of salt, and 30 to 40 parts by weight of purified water.
Rice-processed food produced using the rice dough composition of any one of claims 1 to 10.
13. The rice processed food according to claim 12, wherein the rice processed food is noodles, kalguksu, raw noodles, carded noodles, vermicelli, pasta, ramen noodles, jjajangmyeon, dumpling skin or sujebi.
Kneading the rice dough composition of any one of claims 1 to 10; And
Rolling or extruding the dough prepared through the kneading step to produce a rice pad or noodle yarn manufacturing method.
15. The method of claim 14, wherein the rice processed food is noodle, kalguksu, raw noodles, somen noodles, vermicelli, pasta, ramen, jjajangmyeon, dumpling skin or sujebi.