KR20130107822A - Bud of half-crushed rice powder instant noodle - Google Patents

Bud of half-crushed rice powder instant noodle Download PDF

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KR20130107822A
KR20130107822A KR1020120029925A KR20120029925A KR20130107822A KR 20130107822 A KR20130107822 A KR 20130107822A KR 1020120029925 A KR1020120029925 A KR 1020120029925A KR 20120029925 A KR20120029925 A KR 20120029925A KR 20130107822 A KR20130107822 A KR 20130107822A
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weight
parts
rice
noodles
powder
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우희도
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주식회사 쌀눈맛
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/113—Parboiled or instant pasta
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE: An instant noodle having rice screenings as a main ingredient is provided to have more nutrients than common instant noodles using rice flour. CONSTITUTION: An instant noodle has a rice screening powder premix composition as a main ingredient. The rice screening powder premix composition comprises 70-100 parts by weight of rice screening powder having an embryo bud of rice, 15-21 parts by weight of gluten, 1-2 parts by weight of guar gum, and 0.1-0.2 parts by weight of xanthan gum. The rice screening powder premix composition additionally comprises 10-20 parts by weight of barley powder, 10-20 parts by weight of wheat powder, 10-20 parts by weight of corn powder, 10-20 parts by weight of sorghum powder, 10-20 parts by weight of bean powder, flour and mixing water weight parts per 100 parts by weight of rice screening powder. [Reference numerals] (1) Mixing process: make a dough by mixing flour and water; (2) Noodle making process: press the kneaded flour into a roller to make the pressed dough. Make ramen doodles with the pressed dough by using a noodle making machine. Control the speed of a conveyor belt and make squiggly noodles specific to ramen; (3) Steam process: process the starch in the noodles into alpha starch while making the noodles pass through a steam box; (4) Forming process: use a wax mold case to make the steamed noodles having a regular shape; (5) Frying process: fry the noodles with alpha starch at the temperature of 130°C in refined oil, which makes it possible that the alpha state is maintained and increased and also that oil is absorbed to the noodles while moisture in the noodles is being evaporated; (6) Cooling process: transfer the noodles coming from the oil through the conveyor belt and cool the noodles at a room temperature; (7) Packaging process: package the cooled noodles by using an automatic packaging machine while putting seasoning powder in the package

Description

쌀눈이 있는 싸래기 라면.{bud of half-crushed rice powder instant noodle}   {Bud of half-crushed rice powder instant noodle}

본 발명은 쌀눈이 있는 싸래기를 사용하여 1차 재분된 가루로부터 보다 상세하게는 기존의 쌀가루 보다 양질의 영양소와 식이섬유를 포함하고 있으면서도 칼로리가 낮은 쌀눈이 있는 싸라기 가루를 주성분으로 하는 인스턴트 라면 및 그 제조 방법에 관한 것이다.    The present invention is instant ramen noodles containing a low-calorie rice bran powder containing nutrients and dietary fiber of higher quality than conventional rice flour in more detail from the first milled flour using rice flakes and a method for producing the same. It is about.

경제가 발전되고 생활양식이 서구화되면서 빵이나 햄버거 등 패스트푸드나 인스턴트 식품이 날로 증가되고, 우리의 주식인 밥은 패스트푸드에 밀려 쌀 소비량이 매년 감소함으로써 쌀 소비량 확대차원에서 여분의 쌀을 활용할 수 있는 방안으로 쌀을 이용한 패스트푸드나 인스턴트 식품 개발 등에 관심이 높아지고 있다. 그중 일반적으로 널리 유통되고 있는 라면은 밀가루가 주재료로서, 감자전분, 초산전분, 정제염, 물을 혼합하여 반죽한 후 면대를 형성하고, 면대를 증숙, 유탕 및 탈유공정을 거쳐 제조되고 있다.   As the economy develops and the lifestyle becomes more westernized, fast foods and instant foods such as bread and hamburgers increase day by day, and our staple rice is pushed by fast foods, and the consumption of rice decreases every year. There is a growing interest in developing fast food or instant food using rice. Among them, ramen, which is widely distributed among them, is flour prepared as a main material, and is formed by mixing potato starch, acetic acid starch, refined salt, and water to form a cotton pad, and steaming the cotton pad, milking and deoiling.

이러한 라면은 밀가루가 주원료임으로 소화불량과 높은 칼로리로 비만을 유발하고, 성인병 등 다양한 질병의 주원인이 되고 있다. 특히 영양가의 면에서 충분치 못하여 라면으로 대식하는 소비자들의 건강을 생각할 때 그들의 건강을 해칠 우려가 있는 문제가 있다. 이러한 점에 착안하여 영양이 검증된 쌀눈이 있는 싸래기를 제분한 가루를 이용한 라면을 발명하게 된 것이다.These ramen flour is the main raw material, causing indigestion and high calorie obesity, has become a major cause of various diseases, such as adult diseases. In particular, when considering the health of consumers who eat too much ramen in terms of nutritional value, there is a problem that may harm their health. With this in mind, the inventors have invented ramen using flour milled with wrapped rice bran with proven nutrition.

쌀은 우리 조상 대대로 이어온 주식으로서 우리 식생활의 근본을 이루고 있으며 건강에 미치는 영향 또한 매우 크다. 쌀에는 백미의 경우 가식부 100g 당 76.8g이 당질이고, 단백질이 6.8g, 지방이 1.0g, 조섬유가 0.4g 등으로 구성되어 있고 회분 함량은 약 0.5mg/100g이 함유되어 있으며 무기질로서는 인과 칼륨, 마그네슘 나트륨, 철분이 함유되어 있다. 또한 쌀에는 비타민 B1, B2 등 비타민 B복합체가 풍부하게 들어 있고, 이외에도 쌀에는 비타민 E, 엽산, 니아신 등 인체에 중요한 여러 가지 비타민을 공급하며 식이섬유의 공급원으로서도 중요한 역할을 한다.    Rice is the staple food of our ancestors, which forms the basis of our diet and its health impact. In rice, 76.8g of sugar per 100g of edible portion is composed of sugar, 6.8g of protein, 1.0g of fat, 0.4g of crude fiber, and ash content of about 0.5mg / 100g. Contains magnesium sodium and iron. In addition, rice contains abundant vitamin B complexes such as vitamin B1 and B2, and in addition, rice supplies various vitamins important to the human body such as vitamin E, folic acid, and niacin, and plays an important role as a source of dietary fiber.

일반 쌀가루 대용으로 쌀눈이 있는 싸라기 가루 제조에 관한 종래기술로는 빵·과자용 쌀가루 조성물, 쌀가루 빵·과자 및 그 제조방법 (공개특허 10-2005-0013093), 쌀가루·프리믹스 조성물 (등록특허 10-0425772), 쌀가루 믹스와 쌀 빵의 제조방법 (공개특허 10-2006-0109141), 쌀가루의 제조 방법과 그 용도 (공개특허 10-2005-0085083), 쌀가루를 주성분으로 하는 식용 프리믹스의 제조방법 (등록특허 10-0425771) 등이 개시되어 있다.   Conventional techniques related to the production of crumb powder with rice snow as a substitute for general rice flour include bread and confectionary rice flour compositions, rice flour bread and confectionery, and methods for preparing the same (public patent 10-2005-0013093), rice flour and premix compositions (registered patent 10-0425772) ), A method of manufacturing rice flour mix and rice bread (public patent 10-2006-0109141), a method of manufacturing rice flour and its use (public patent 10-2005-0085083), a method of manufacturing an edible premix containing rice flour as a main ingredient (registered patent 10-0425771).

쌀 한 알의 97%가 백미이고, 3%인 쌀눈에 들어있는 영양소가 전체의 66%를 차지하는데 장기와 같은 종래기술로는 쌀눈에 들어있는 영양소를 라면에 담기에 어려운 점이 있다. 이러한 점들로 인해 쌀로 만든 라면들이 각광받지 못하고 있었던 것이다.    97% of rice is white rice, 3% of rice nutrients in the snow accounted for 66% of the total, the conventional techniques such as organs are difficult to put the nutrients in rice eyes in the ramen. Because of these points, ramen made of rice was not in the spotlight.

특히, 쌀가루를 이용할 시에 원료 쌀의 상태가 좋지 않은 묵은쌀, 보관 중에 부서진 쌀과 같이 쌀눈이 없는 백미를 많이 이용하기 때문에 쌀눈이 포함된 싸라기 가루를 이용해 사용할 수 있는 프리믹스 조성물을 주재료로 한 라면이 필요하게 되었다.Particularly, when using rice flour, ramen is mainly used as a premix composition that can be used using raw rice powder containing rice snow because it uses a lot of white rice without rice snow, such as old rice, which is in poor condition of raw rice, and broken rice during storage. Was done.

또한 이와 같은 문제점을 해결하기 위한 본 발명은 소화가 잘 이루어지고, 또한 칼로리가 낮고 다양한 영양소가 함유되어 있어 성인병 및 당뇨병을 예방할 수 있을 뿐만 아니라 독특한 식감 및 풍미를 갖는 곡물 라면 및 그 제조방법을 제공함에 그 목적이 있다.    In addition, the present invention for solving this problem is well digested, low calories and contains various nutrients to prevent adult diseases and diabetes, as well as to provide a grain ramen with a unique texture and flavor and a method of manufacturing the same. Has its purpose.

이에 본 발명자는 상기와 같은 종래기술의 문제점을 해결하기 위한 연구를 계속하여 쌀눈이 있는 싸라기 가루를 주성분으로 하고 여기에 글루텐, 구아검, 잔탄검 등과 같은 부재료를 혼합하여 많은 영양소를 포함하면서도 간단하고도 편리하게 쌀눈이 있는 싸라기가루 프리믹스 조성물을 이용한 라면을 제조할 수 있음을 알아내고 본 발명을 완성하였다. 따라서, 본 발명의 목적은 쌀눈이 가진 영양소를 모두 가지는 쌀눈이 있는 싸라기 가루를 주성분으로 하는 프리믹스 조성물을 이용한 라면을 제공함에 있다.   Accordingly, the present inventors continue to research to solve the problems of the prior art as a main ingredient, and the main ingredient of the powder of rice wrapped with rice snow and mixed with the subsidiary materials such as gluten, guar gum, xanthan gum and so on, while containing a lot of nutrients The present invention was completed by finding that it is possible to prepare ramen using a sagigigi sagagi premix composition conveniently. Accordingly, it is an object of the present invention to provide a ramen using a premix composition mainly composed of nagi powder containing rice bran having all the nutrients of the rice bran.

본 발명에 의한 쌀눈이 있는 싸라기 가루 프리믹스 조성물을 이용한 라면은 상기 실험비교결과와 같이 쌀가루를 이용한 통상의 라면들보다 많은 영양소를 지녀 우수할 뿐 아니라, 간편하고도 편리하기 때문에 인스턴트 식품의 웰빙화와 쌀의 소비 촉진과 국민 건강에도 일조할 수 있다.   The ramen using the rice flour with the snow powder according to the present invention has more nutrients than conventional ramen using rice flour as described above. We can contribute to consumption promotion and national health.

또한 최근에는 웰빙(well-being) 문화의 정착으로 면 제품은 단순히 공복감을 해소 해주는 음식이 아니라 건강까지도 고려하는 추세에 있으나, 기존의 면에 함유된 성분들은 대부분 탄수화물 소재로서 다른 주식과 비교할 때 영양적 균형 측면에서는 적합치 못한 단점이 있다. 따라서, 이 영양적 불균형 해소 및 건강기능성까지도 고려한 식품으로서 쌀눈이 있는 싸래기 라면은 가치가 높다고 할 수 있다.   Recently, due to the establishment of a well-being culture, cotton products tend to consider health as well as foods that simply relieve hunger, but most of the ingredients in conventional noodles are carbohydrates and nutrition compared to other stocks. In terms of balance, there is a disadvantage. Therefore, as a food considering the elimination of nutritional imbalances and health functionalities, it can be said to be of high value.

본 발명에 의한 쌀눈이 있는 싸라기 가루 프리믹스 조성물은 쌀의 상태가 좋지 않은 묵은 쌀, 보관 중에 부서진 쌀에는 없는 쌀눈이 있는 싸라기를 이용하기 때문에 양질의 라면을 제공할 수 있을 뿐만 아니라, 쌀의 소비에도 기여할 수 있다.    According to the present invention, the rice crumb powder premix composition according to the present invention uses old rice, which is not in a good condition of rice, and rice bran, which is not found in broken rice during storage, so that not only can provide high-quality ramen but also contribute to rice consumption. have.

구체적으로 아래의 표는 대구 한의대에서 직접 실험을 한 결과로 쌀눈이 있는 싸래기 가루가 일반의 쌀가루 성분 보다 월등한 영양분을 가졌다는 사실을 알수있게 해주는 결과표이다. 쌀눈이 있는 싸라기 쌀에는 현미에 나타나는 비타민E나 γ-oryzanol, α-Tocophcrol과 같은 강한 항산화제가 다량 함유되어 있다. 쌀의 지방은 대부분이 산화되기 쉬운 불포화지방산으로 구성되어 있으나 쉽게 산화하지 않는 것은 이들이 존재하기 때문이다. 또한 이러한 항산화제는 인체 내에서는 생체막의 손상이나 지질의 과산화를 억제하여 노화방지에도 중요한 역할을 한다. 비타민E의 건강에 미치는 영향에 대해서는 많은 연구가 되어 있다. 즉 비타민E는 혈소판 응집을 방지하고 혈액순환을 촉진시키며 인체내에서 생긴 free radical을 제거하여 노화를 억제시키며, 또한 혈중 저밀도지단백 콜레스테롤(LDL cholesterol)을 감소시키고 고밀도지단백 콜레스테롤(HDL cholosterol)을 증가시켜서 동맥경화증 예방에도 유효하다.  Specifically, the table below shows the results of experiments conducted directly at Daegu Haany University to show that the rice flour with rice bran had better nutrients than the general rice flour. Wrapped rice with rice bran contains high amounts of strong antioxidants such as vitamin E, γ-oryzanol, and α-Tocophcrol, which are found in brown rice. Most of the fat of rice is composed of unsaturated fatty acids which are easily oxidized, but it is because they are not easily oxidized. In addition, these antioxidants play an important role in preventing aging by inhibiting damage to the biofilm or peroxidation of lipids in the human body. There is much research on the health effects of vitamin E. In other words, vitamin E prevents platelet aggregation, promotes blood circulation, removes free radicals generated in the body, inhibits aging, reduces blood LDL cholesterol, and increases HDL cholosterol. It is also effective in preventing atherosclerosis.

또한 체내에서 활동을 하게 되는 옥타코사놀(1-Octacosanol)은 지구력의 핵심 물질로서 나쁜 콜레스테롤을 감소시켜서 혈관 질환을 예방하고 성인병 및 당뇨병을 예방하는 효과를 지니고 있다.
In addition, octacosanol (1-Octacosanol), which is active in the body, is a key substance of endurance, which reduces bad cholesterol and prevents vascular disease and prevents adult diseases and diabetes.

<쌀가루와 쌀눈이 있는 싸라기 가루의 실험결과><Experimental results of crumb powder with rice flour and rice snow>

시험항목Test Items 쌀가루Rice flour 쌀눈이 있는 싸라기 가루Crumb powder with rice snow 비고Remarks 조단백질(%)Crude protein (%) 8.428.42 6.406.40 γ-oryzanol(mg/100g)γ-oryzanol (mg / 100g) 0.200.20 29.0429.04 145배145 times Linolcic acid(mg/100g)Linolcic acid (mg / 100g) 2.40 2.40 351.39351.39 146배146 times 1-Octacosanol1-Octacosanol 00 9.619.61 9.6배9.6 times α-Tocophcrol(mg/100g)α-Tocophcrol (mg / 100g) 32.1432.14 791.18791.18 24배24 times Minerals
(mg/100g)Minerals
(mg / 100g) CaCa 6.226.22 18.6118.61 3배Three times FeFe 1.981.98 0.380.38 1/5배1/5 times KK 55.4955.49 398.38398.38 7배7 times MgMg 21.1121.11 177.62177.62 8배8 times NaNa 4.034.03 7.217.21 2배Twice ZnZn 1.191.19 3.163.16 3배Three times

감마오리자놀 (γ-oryzanol) - 뇌세포대사기능촉진, 에너지대사촉진, 비만방지작용 Gamma-oryzanol-promotes brain cell metabolism, promotes energy metabolism, prevents obesity

알파토코페롤 (α-Tocophcrol) - 항산화기능, 세포노화방지, 면역기능향상, 심혈관질환·암· 백내장예방, 치매예방 Alpha Tocopherol (α-Tocophcrol)-Antioxidant function, cell aging prevention, immune function improvement, cardiovascular disease, cancer, cataract prevention, dementia prevention

옥타코사놀(1-Octacosanol) - 생리활성기능, 콜레스테롤감소, 동맥경화예방, 근육량 및 지구력 증가, 체지방률감소 Octacosanol (1-Octacosanol)-physiological activity, cholesterol reduction, arteriosclerosis prevention, muscle mass and endurance increase, body fat percentage

리놀레산(Linolcic acid) - 아토피피부염개선, 성장촉진, 암세포억제효과
Linolcic acid-improves atopic dermatitis, promotes growth, inhibits cancer cell

대표도는 본 발명에 따른 쌀눈이 있는 싸래기 라면의 제조 공정을 나타낸 도이다.
도 1은 간단한 라면 공정과정과 라면의 도면이다.Representative view is a diagram showing the manufacturing process of rice noodles with rice noodles according to the present invention.
1 is a view of a simple ramen process and ramen.

본 발명은 쌀눈이 있는 싸라기 가루 70-100 중량부에 대하여 글루텐 15-21 중량부, 구아검 1-2 중량부, 잔탄검 0.1-0.2 중량부를 함유하는 쌀눈이 있는 싸라기 가루 프리믹스 조성물을 주원료로 라면의 면발을 생산해 낸다.   The present invention is the ramen noodles of the ramen noodles with preservative composition of rice bran containing rice 15-21 parts by weight, 1-2 parts by weight of guar gum, 0.1-0.2 parts by weight of xanthan gum, based on 70-100 parts by weight of crumb powder with rice bran. Produces.

그 후 쌀눈이 있는 싸라기 가루 프리믹스 조성물은 유탕면에 사용되는데, 본 발명품인 인스턴트 면 용으로 사용하기 위해서는 쌀눈이 있는 싸라기 가루 70-100 중량부에 분말의 100중량부를 기준으로 보리 분말 10~20 중량부, 밀분말 10~20 중량부, 옥수수 분말 10~20 중량부, 수수 분말 10~20 중량부, 콩 분말 10~20 중량부 및 소맥분과 배합수를 첨가 포함하여 이루어지는 것을 특징으로 하는 쌀눈이 있는 싸래기 라면을 제공한다.   Thereafter, the rice flour wrapped rice powder premix composition is used for the noodle, in order to use for instant noodles of the present invention 10-20 parts by weight of the barley powder, based on 100 parts by weight of the powder, 70-100 parts of rice wrapped rice, Ramen noodles with rice, characterized in that the addition of 10 to 20 parts by weight of wheat powder, 10 to 20 parts by weight of corn powder, 10 to 20 parts by weight of sorghum powder, 10 to 20 parts by weight of soybean powder, and wheat flour and mixed water. To provide.

또한, 면 반죽 제조시에는 반죽된 소맥분을 롤러에 압연시켜가며 면대를 만든다. 압연된 면대를 제면기를 이용하여 라면발을 만든다. 이어서 컨베이어 벨트의 속도를 조절하여 라면 특유의 꼬불꼬불한 면발형태를 만들어 준다. 그 후 스팀박스를 통과시키면서 라면을 알파화 시킨다. 일정한 모양으로 만들기 위해 납형 케이스를 이용한다.   In addition, during the production of cotton dough is made by rolling the kneaded wheat flour on a roller. The rolled noodles are made using a noodle making machine. The speed of the conveyor belt is then adjusted to create a unique twisted noodle pattern. Afterwards, the ramen is alphaized while passing through the steam box. Use a leaded case to shape it.

알파화된 증숙면을 정제유지로 130℃ 정도에서 튀겨준다. 이렇게 함으로써 알파화 상태를 계속 유지 및 증가 시켜주는 것이 가능하며, 면의 수분을 증발 시키는 한편 면에 기름이 흡착된다. 그리고 유탕에서 나온 면을 컨베이어 벨트를 통해 이동시켜 가면서 상온으로 냉각시켜 준다. 이 냉각된 면에 포장된 스프를 첨부하여 자동포장기를 이용, 완제품 라면으로 포장하는 것으로서 하나의 쌀눈이 있는 싸래기 라면이 완성되는 것이다. 여기에 S-1000, 물, 소금 등을 첨가하여 사용 할 수도 있다.   The alpha-ized steamed noodles are fried at about 130 ° C with purified oil. By doing this, it is possible to maintain and increase the alpha state, and to evaporate the moisture of cotton while oil is adsorbed on the cotton. Then, the surface of the milk is moved through the conveyor belt while cooling to room temperature. The wrapped soup is attached to this cooled noodle and then packaged as a finished ramen using an automatic packaging machine. You can also add S-1000, water, and salt to it.

본 발명의 주재료로 사용되는 쌀눈이 있는 싸래기 가루는 분쇄과정에서 나오는 통상의 싸래기 가루가 아닌 쌀눈을 포함한 싸래기 가루를 사용하는 이 바람직하다.    Rice flakes with rice flakes to be used as the main material of the present invention is preferably to use the flakes containing rice flakes, not the usual crushed powder from the grinding process.

Claims (1)

쌀눈이 있는 싸라기 가루 70-100 중량부에 대하여 글루텐 15-21 중량부, 구아검 1-2 중량부, 잔탄검 0.1-0.2 중량부를 함유하고 그 밖에 중량부에 분말의 100중량부를 기준으로 보리 분말 10~20 중량부, 밀분말 10~20 중량부, 옥수수 분말 10~20 중량부, 수수 분말 10~20 중량부, 콩 분말 10~20 중량부 및 소맥분과 배합수를 첨가 포함하여 이루어지는 쌀눈이 있는 싸라기 가루 프리믹스 조성물을 주재료로 하는 라면.
It contains 15-21 parts by weight of gluten, 1-2 parts by weight of guar gum, 0.1-0.2 parts by weight of xanthan gum and 70 parts by weight of barley powder with rice bran. -20 parts by weight, 10 to 20 parts by weight of wheat powder, 10 to 20 parts by weight of corn powder, 10 to 20 parts by weight of sorghum powder, 10 to 20 parts by weight of soybean powder, and rice flakes containing rice flour and mixed water Ramen noodles based on premix composition.
KR1020120029925A 2012-03-23 2012-03-23 Bud of half-crushed rice powder instant noodle KR20130107822A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689393A (en) * 2013-12-13 2014-04-02 田世伟 Life-prolonging noodles and preparation method thereof
CN105639439A (en) * 2015-12-31 2016-06-08 湖北大学知行学院 Noodle product based on rice processing byproducts and production method of noodle product

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689393A (en) * 2013-12-13 2014-04-02 田世伟 Life-prolonging noodles and preparation method thereof
CN105639439A (en) * 2015-12-31 2016-06-08 湖北大学知行学院 Noodle product based on rice processing byproducts and production method of noodle product
CN105639439B (en) * 2015-12-31 2020-04-10 湖北大学知行学院 Noodle product based on rice processing by-products and production method thereof

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