KR20120090577A - Rice noodle with functional materials and manufacturing method thereof - Google Patents

Abstract

PURPOSE: Functional rice noodles containing functional additives, and a producing method thereof are provided to use the rice noodles for various health food. CONSTITUTION: A producing method of functional rice noodles containing functional additives roll-mill crushing, pin-mill crushing, or airflow crushing rice in a dry, wet, or semi-wet mode to obtain rice powder(S110); mixing 50-60wt% of rice powder, 30-40wt% of flour, 0.5-10wt% of tapioca starch, 0.5-10wt% of wheat starch, 0.1-1.5wt% of refined salt, and 0.5-3wt% of functional additives in a kneader for 10-15 minutes(S120); inserting the obtained dough into an extruding molder, and extruding and steaming the noodles(S130); and aging the noodles at 25 deg C for 12-24 hours before drying at 18-30 deg C for 12-16 hours in the humidity of 50-60%(S140).

Description

Functional noodle soup containing functional additives and manufacturing method thereof {Rice noodle with functional materials and manufacturing method}

The present invention relates to a functional rice noodle containing levane and eggshell calcium and a method for manufacturing the same, and more particularly, to a flour, tapioca starch, wheat starch, etc., using rice flour as a main ingredient, and functional materials such as levane and eggshell calcium are included. The present invention relates to a rice noodle having a similar quality to a general rice noodle and excellent in functionality, and a method of manufacturing the same.

Noodles are usually made with flour as the main ingredient, but rice noodles are made by milling rice, the staple food of Korea. However, rice flour is limited to use as processed food because it does not exhibit the same physical properties and texture. At present, research on processing technology using rice flour has been actively conducted, and various rice processing products have been released, and rice noodles are a representative example of the rice processing products. In addition to rice noodles, functional rice noodles containing functional materials are being released.

Rice noodle is a type of rice flour mixed with wheat flour, not 100% rice flour, but the content of rice powder is 30-90%, but its texture and recovery power is low compared to noodles using flour. Products with added functional materials are further degraded.

It is necessary to establish a rice flour milling process suitable for manufacturing rice noodles through various pretreatments to compensate for these disadvantages, and it is important to develop an optimum blending ratio to improve rice noodles quality using various starches other than rice flour and flour, and functional additives. Even if it contains a functional rice noodles and a method of manufacturing the same that can derive the same or minimum quality degradation compared to the existing rice noodles.

Therefore, the first problem to be solved by the present invention is to provide a method for producing a functional rice noodles containing levane or eggshell calcium which can be used in a variety of healthy foods, including the functional additives while the appearance, texture and palatability are the same as general rice noodles will be.

The second problem to be solved by the present invention is to provide a functional rice noodles containing levane or eggshell calcium which can be utilized in various healthy foods including functional additives while having the same appearance, texture and palatability as general rice noodles.

The present invention to achieve the first object,

Roll milling, pin milling or airflow milling the rice dry, wet or semi-wet to obtain rice flour, putting the rice flour, flour, tapioca starch, refined salt and functional additives into a kneader, kneading the dough by extrusion It provides a functional rice noodle manufacturing method comprising the step of producing noodles through a steaming process in a molding machine and the step of aging and drying the produced noodles.

According to one embodiment of the invention, the water content of the rice noodles may be 12-14%.

According to one embodiment of the invention, the functional additive may be levane or eggshell calcium.

According to one embodiment of the present invention, the total weight of the dough based on rice flour 50-60% by weight, wheat flour 30-40% by weight, tapioca starch 0.5-10% by weight, wheat starch 0.5-10% by weight, tablet salt 0.1-1.5% by weight and A functional rice noodle can be prepared by kneading 0.5-3% by weight of a functional additive and kneading for 10-15 minutes.

According to one embodiment of the present invention, the thickness of the surface to be produced may be 0.75-0.85 mm.

According to one embodiment of the present invention, the surface is aged 12-24 hours at 25 ℃, and dried at 18-30 ℃, humidity 50-60% for 12-16 hours to prepare a functional rice noodles.

According to another aspect of the present invention,

50% to 60% by weight rice flour, 30-40% by weight wheat flour, 0.5-10% by weight tapioca starch, 0.5-10% by weight wheat starch, 0.5-3% by weight functional additive and 0.1-1.5% by weight refined salt To provide functional rice noodles.

According to the present invention, by establishing a blending ratio and manufacturing process of rice noodles containing functional materials such as levane and eggshell calcium to minimize the quality deterioration of the existing functional rice noodles, appearance, texture, palatability is the same as healthy rice noodles Functional rice noodles can be prepared.

1 is a process chart showing a process for manufacturing a functional rice noodles comprising a functional additive according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

Functional rice noodle production method according to the present invention is the optimal blending ratio of rice flour dough 50-60% by weight, wheat flour 30-40% by weight, tapioca starch 0.5-10% by weight, wheat starch 0.5-10% by weight, levan or 0.5-3% by weight of functional additives such as eggshell calcium and 0.1-1.5% by weight of refined salt are added to the kneader and kneaded for 10-15 minutes to obtain a dough.

In addition, the molding is put into the extrusion molding machine to produce a cotton with a thickness of 0.8㎜ through the steaming process, and the frozen is a process of ripening the produced cotton is aged 12-24 hours at -25 ℃. The cotton unfolding process is visually confirmed to make the noodles evenly spread, and the drying is carried out at 18-30 ° C. and humidity at 50-60% for 12-16 hours to produce 12-14% water content of rice noodles. do.

Rice flour, which is the main ingredient of the functional rice noodles according to the present invention, is obtained through dry milling, wet milling and semi-wetting through milling, pin milling and airflow milling, characterized in that it is used to produce a water content of 12-15% and particles 10-100 μm. do.

Levan, a functional material used in accordance with a preferred embodiment of the present invention, is a fructan that is linked to thousands to hundreds of thousands of fructose with biopolymers found in plants and some microorganisms. Due to its high water solubility, it is very soluble in water and functions like dietary fiber.

Levan of food material has excellent prebiotics function, and it has the effect of promoting the growth of lactic acid bacteria, improving the intestinal environment, and inhibiting the growth of harmful microorganisms. In addition, it has a cholesterol lowering function, mineral absorption promoting function, anti-cancer function, and immunity enhancing function, and when used as a food ingredient, it can also be used as a thickener, physical property improver, and extender.

Eggshell calcium is a fresh egg that is manufactured by hygienic processing. It has a calcium content of more than 35% and has the advantage of higher absorption in the body than other calcium. Eggshell calcium is a fine powder processed over 600 mesh, sterilized and dried by hot air of 100 ℃ or more is a microbiologically safe product. The main component is calcium carbonate, which is composed of a small amount of magnesium carbonate, calcium phosphate, and protein, and the components of egg shell calcium are shown in Table 1 below.

Calcium source Right bone calcium Fish bone calcium Shell calcium Eggshell Calcium Milk calcium Calcium content 25% or more 20% or more 25% or more 35% or more More than 15% Body absorption 37.7% 37.7% - 41.8% 52.7%

The present invention can not only produce a functional rice noodles similar to the quality of general rice noodles through the above mixing ratio and manufacturing process in order to minimize the quality deterioration of the rice noodles according to the addition of the functional additives, as well as giving the functionality to the rice noodles to utilize the diet or health food This is possible.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

<Examples>

Example 1 Preparation of Functional Rice Noodles Containing Eggshell Calcium

Rice noodle dough Kneading 50-60% by weight, wheat flour 30-40% by weight, tapioca starch 0.5-10% by weight, wheat starch 0.5-10% by weight, eggshell calcium 0.5-3% by weight and tablet salt 0.1-1.5% by weight It was added to the mixture and kneaded for 10-15 minutes. The mixed dough was put in an extruder and steamed to produce a cotton having a thickness of 0.8 mm.

Refrigeration is the process of ripening the cotton produced at 12-24 hours at -25 ℃. The cotton unfolding process was visually confirmed whether the noodles were evenly stretched, and the dried noodles were dried at 18-30 ° C. and 50-60% humidity for 12-16 hours to prepare 12-14% water content of rice noodles.

Example 2. Preparation of Functional Rice Noodles Containing Levan

50-60% by weight of rice noodles dough, 30-40% by weight of wheat flour, 30-40% by weight of wheat, 0.5-10% by weight of tapioca starch, 0.5-10% by weight of wheat starch, 0.5-3% by weight of levan and 0.1-1.5% by weight of refined salt Added and kneaded for 10-15 minutes. Molding was put dough in an extrusion molding machine to produce a cotton 0.8 mm thick through the steaming process. Refrigeration is the process of ripening the cotton produced at 12-24 hours at -25 ℃. The loosening process was visually checked to see if the noodles were evenly stretched. Drying was dried for 12-16 hours at 18-30 ℃, humidity 50-60% to prepare a water content of rice noodles 12-14%.

Comparative Example 1. Preparation of General Rice Noodles

Add 50-60% by weight of rice flour, 30-40% by weight of wheat flour, 0.5-10% by weight of tapioca starch, 0.5-10% by weight of wheat starch, and 0.1-1.5% by weight of refined salt into the dough and knead for 10-15 minutes. It was. Molding was put dough in an extrusion molding machine to produce a cotton 0.8 mm thick through the steaming process. Refrigeration is the process of ripening the cotton produced at 12-24 hours at -25 ℃. The loosening process was visually checked to see if the noodles were evenly stretched. Drying was prepared by drying for 12-16 hours at 18-30 ℃, humidity 50-60% so that the moisture content of rice noodles is 12-14%.

Experimental Example 1. Chromaticity of rice noodles according to Examples 1 to 2, Comparative Example 1

The chromaticity was measured using the rice noodles prepared according to Comparative Example 1 and Examples 1 to 2. For chromaticity measurement, lightness (L), redness (a) and yellowness (b) were measured for each of the colored powders using a color difference meter, and the average value was repeated three times. ].

division Hunter's color values L a b Comparative Example 1 90.70 -0.07 13.00 Example 1 90.41 0.13 14.52 Example 2 90.50 0.06 13.16

The eggshell calcium and levan-containing functional rice noodles prepared according to the present invention through the results of the chromaticity measurement can be said to be preferable because it can be utilized as a healthy food, but the change in chromaticity does not appear as described above when compared to general rice noodles.

Experimental Example 2. Volume and Solid Dissolution Rate of Cooked Functional Rice Noodles

For cooking characteristics, 25 g of the sample was put in 300 mL of water, boiled according to the cooking time, and the noodles and broth were separated by supporting the sieve. The volume was measured by putting a cotton into a 500 mL measuring cylinder filled with 300 mL of distilled water. The broth was put into a centrifuge tube and centrifuged at 6,000 rpm for 30 minutes. The supernatant was poured out, the remaining starch was placed in a hot air dryer, dried at 50 ° C. overnight, weighed, and the solid content dissolution rate was calculated by the following formula. Table 3].

division Volume (ml) Solid Dissolution Rate (%) Comparative Example 1 49.66 0.07 Example 1 50.16 0.10 Example 2 51.83 0.10

Referring to the above [Table 3], the eggshell calcium and levane-containing functional rice noodles prepared according to the present invention can be used as a health food, but it is preferable because the difference in volume and solid content dissolution rate does not appear as large as compared to general rice noodles. Can be.

Experimental Example 3. Evaluation of the palatability of functional rice noodles

Rice noodles prepared according to Comparative Example 1 and Examples 1 to 2 were cooked using a conventional cooking method. Thirty panels of cooked rice noodles were tasted and evaluated for appearance, texture, taste, and overall taste. A nine-point scale was used and the results are shown in Table 4 below.

division Exterior Texture flavor Comprehensive likelihood Comparative Example 1 7.16 7.00 7.16 7.16 Example 1 6.50 7.16 7.00 7.00 Example 2 5.16 5.66 5.66 5.50

(1: very dislike, 3: dislike 5: normal, 7: good, 9: very good)

Through evaluation of the preference, Example 1 was evaluated at a level similar to Comparative Example 1. Example 2 was somewhat lower but was higher than normal, which is 5 points. Therefore, according to the present invention, it is possible to produce a rice noodle having similar functionality to a general rice noodle.

Claims (9)

(A) rolling, milling or air-milling the rice in a dry, wet or semi-wet manner to obtain rice flour;
(B) kneading the rice flour, flour, tapioca starch, refined salt and functional additives into a kneader;
(C) putting the dough into an extrusion molding machine to produce a cotton through a steaming process; And
(D) a functional rice noodles manufacturing method comprising the step of aging and dried the produced noodles. The method of claim 1,
The water content of the rice noodles is functional rice noodles manufacturing method, characterized in that 12-14%. The method of claim 1,
The functional additive is a functional rice noodle production method, characterized in that the leban or eggshell calcium. The method of claim 1,
Step (B) is 50-60% by weight of rice flour, 30-40% by weight of wheat flour, 0.5-10% by weight of tapioca starch, 0.5-10% by weight of wheat starch, 0.1-1.5% by weight of refined salt and 0.5 of functional additives. Functional rice noodle production method, characterized in that for 10-15 minutes kneading in -3% by weight. The method of claim 1,
Functional rice noodles manufacturing method characterized in that the thickness of the cotton produced in step (C) is 0.75-0.85 mm. The method of claim 1,
The step (D) is a functional rice noodles manufacturing method characterized in that for 12 to 24 hours at 25 ℃, aged 12-16 hours at 18-30 ℃, humidity 50-60%. 50% to 60% by weight rice flour, 30-40% by weight wheat flour, 0.5-10% by weight tapioca starch, 0.5-10% by weight wheat starch, 0.5-3% by weight functional additive and 0.1-1.5% by weight refined salt Functional rice noodles. The method of claim 7, wherein
Functional rice noodles, characterized in that the moisture content of the rice noodles is 12-14%. The method of claim 7, wherein
The functional additive is functional rice noodles, characterized in that the levane or eggshell calcium.

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