KR20140039639A - Manufacturing method of rice flour, rice flour prepared thereby and rice noodle using the same - Google Patents

Abstract

The present invention relates to a manufacturing method of gelatinized rice flour, gelatinized rice flour prepared thereby and rice noodles using the same, and comprises: a step of immersing rice in proteolytic enzyme solution; a step of drying the immersed rice and grinding; and a step of gelatinizing the ground rice flour by hot extrusion processing, thereby having a similar network to flour and improving tensibility, chewy texture, etc.

Description

Technical Field [0001] The present invention relates to a method for producing a luxury rice flour, a method for manufacturing the rice flour, a method for manufacturing the rice flour,

The present invention relates to a method for producing a gorgeous rice flour having a network similar to wheat flour and capable of improving extensibility and chewy texture, and a method for preparing the gorgeous rice flour produced thereby.

In most countries wheat is used as a stock, and wheat protein has been shown to cause Celiac disease and Allergic Disease Patient causing digestive disturbances and diarrhea, and gluten- There is a continuing series of research reports that people can stay healthy if they eat free.

As rice grains become a substitute for wheat, they become interested in rice, and rice processed food is becoming a future food industry. However, since rice does not show the same physical properties and texture as flour, it is limited to use as processed food.

Specifically, since the content of propylamine such as gladidine and glutenine contained in wheat is low, the viscosity of the rice is low. Therefore, if rice flour is kneaded in the same condition as wheat flour, It spreads easily when boiled, has a problem that it is not only hard to eat, but also does not have a coriander, so there are many restrictions on the development of processed foods.

In order to solve this problem, a large amount of gluten is added to the rice dough, but there is a problem in improving the binding force (mixing property) between the gluten and the rice flour.

As a material for supplementing gluten, gums, fats and fine powders are added to produce a surface. However, this is merely to increase the viscosity of the raw material itself rather than to the binding force of gluten. When heat is applied to the raw material itself, cracks, skin cracks, It becomes bad.

Particularly, the higher the content of the fine powder (rice flour) is, the more the not only the surface of the skin is crushed but also the surface of the cotton is not rounded and the internal structure becomes uneven.

In recent years, many countries that have rice stocks, such as Korea, can increase the self-sufficiency rate of rice and increase the utilization rate of nutritionally superior rice. In order to encourage consumption, rice (Rice flour) in order to produce a variety of products such as rice noodles using rice flour (rice flour).

Korea Patent No. 0425771 Japanese Patent Application Laid-Open No. 2000-175636

It is an object of the present invention to provide a method for producing a luxury rice flour which has a network similar to wheat flour and is capable of improving extensibility and texture.

It is another object of the present invention to provide a superpowder made by the above method.

Still another object of the present invention is to provide a rice noodle prepared using the above-mentioned luxury rice flour.

In order to accomplish the above object, the present invention provides a process for preparing a gummy rice meal comprising the steps of: immersing rice in a proteolytic enzyme solution; drying and pulverizing the immersed rice; and smoothing the pulverized rice flour by hot extrusion processing . ≪ / RTI >

The proteolytic enzyme may be exopeptidase and specifically includes one selected from the group consisting of maxazyme, papain, leucine aminopeptidase, carboxypeptidase and dipeptidylpeptidase. It can be more than a species.

The content of the proteolytic enzyme may be 0.05 to 2 parts by weight based on 100 parts by weight of rice, and the rice may be immersed in a proteolytic enzyme solution at 20 to 30 DEG C for 1 to 10 hours.

The moisture content of the dried rice may be 10 to 15%, and the average particle size of the grated rice flour may be 15 to 25 탆.

In order to accomplish the above-mentioned other objects, the present invention is also directed to a method for preparing a rice starch, which comprises the steps of drying and pulverizing rice after immersion in a proteolytic enzyme solution, followed by hot extrusion.

The protease may be at least one selected from the group consisting of maxazyme, papain, leucine aminopeptidase, carboxypeptidase and dipeptidylpeptidase.

The content of the proteolytic enzyme may be 0.05 to 2 parts by weight based on 100 parts by weight of rice, and the average particle diameter of the gummy rice flour may be 15 to 25 탆.

According to another aspect of the present invention, there is provided a rice rice flour comprising 50 to 100 parts by weight of a general rice flour, and 0.1 to 10 parts by weight of a refined rice flour, based on 100 parts by weight of the prepared rice flour.

In addition, it may further comprise 10 to 70 parts by weight of tapioca starch, 10 to 70 parts by weight of corn starch and 0.1 to 5 parts by weight of sodium hydrogencarbonate.

The glutinous rice flour of the present invention may have similar or better sensory characteristics to the processed food produced using wheat flour because the batter has a network similar to flour gluten formed when the flour is kneaded.

Examples of rice processed foods that can be produced using the present invention include rice noodle soup, instant rice cake, and soup. In order to produce rice processed food, the kneaded product is easily kneaded and softened .

In addition, among rice processed foods made of the present invention, rice noodles can be improved in overall sensory characteristics by improving the extensibility and the texture of the noodles.

The present invention relates to a method for producing a gorgeous rice flour having a network similar to wheat flour and capable of improving extensibility and chewy texture, and a method for preparing the gorgeous rice flour produced thereby.

Hereinafter, the present invention will be described in detail.

The method for producing a superpowder of the present invention may include a step of immersing rice in a proteolytic enzyme solution, a step of pulverizing the immersed rice and a step of softening the pulverized rice flour by hot extrusion processing. As the rice to be used in the present invention, any of crushed rice, fresh rice, or rice that has remained for a year or more may be used.

First, rice is added to a proteolytic enzyme solution in which 0.05 to 2 parts by weight, preferably 0.05 to 1 part by weight, of a protease is dissolved in 100 parts by weight of rice, at 20 to 30 ° C for 1 to 10 hours, Is immersed for 3 to 6 hours.

If the content of the protease is below the lower limit, the network structure of the rice dough can not be formed. If the content of the protease exceeds the upper limit, the rice flour is denatured in the subsequent hot extrusion process, and the effect of the present invention can not be obtained.

When the temperature at the time of immersion is below the lower limit, the protein of the rice can not be easily decomposed. If the temperature is above the upper limit, the protein degrading ability by the enzyme may be lowered.

If the immersion time is less than the lower limit, the network structure of the rice dough can not be formed. If the immersion time is above the upper limit value, the nutrient ingredient of the rice may be eluted due to the immersion for a long time, .

The proteolytic enzyme is dissolved in water and is present as a solution. The content of the proteolytic enzyme solution is 1000 to 2000 parts by weight, preferably 1500 to 2000 parts by weight, relative to 100 parts by weight of rice. The content of proteolytic enzyme solution should be in the above range in order for rice to be sufficiently immersed and the protein to be degraded.

The proteinase degrades the protein of gluterin such as Orijinin, which constitutes the protein of rice, to facilitate the formation of the network structure of the rice dough. The proteolytic enzyme may be exopeptidase specifically derived from bacteria or fungi, and specifically includes maxazyme, papain, leucine aminopeptidase, carboxypeptidase and dipeptidyl peptidase (dipeptidylpeptidase), and preferably one or two or more kinds of exopeptidase, preferably a baran.

Although the protease is mostly derived from microorganisms, animals, and plants, it is generally used because it is commercially available because enzymes derived from bacteria or fungi which are inexpensive are commercialized.

Next, the immersed rice is dewatered and dried with a hot-air dryer which emits hot air at 40 to 50 ° C, and then the rice is pulverized using a grinder such as a pin mill.

When the rice is dried with a hot air dryer, the rice is dried so that the moisture content of the rice is 10 to 15%, preferably 10 to 11%. When the moisture content of the rice is less than the lower limit, the moisture content of the rice flour after hot extrusion processing is lowered, so that the sensory properties such as taste and cornification may be lowered when the rice processed food is manufactured by using the rice flour. It is not easy to crush into the rice flour, and if the kneaded rice flour is kneaded (for example, rice noodle soup), the kneaded product may not easily be kneaded easily in water.

The dried rice is pulverized using a pulverizer so as to have an average particle diameter of 15 탆 or less.

Next, water is added to the pulverized rice flour, and the mixture is extruded by hot extrusion to obtain a luxurious rice flour.

The moisture content of the extruded processed rice flour is 15% or less, preferably 10 to 14%.

The hot extrusion processing is a method of hot rolling the rice flour in succession in three steps of 50 to 80 캜, preferably 60 to 70 캜 (T1), 50 to 55 캜 (T2) and 50 to 55 캜 (T3) The average particle size of the gained rice flour obtained is 15 to 25 mu m. When the average particle size of the rice flour is less than the lower limit, the rice flour absorbs moisture and the dough formation time is short and the surface of the dough may be smooth. However, the rice noodle sticks to the tooth during manufacture with rice noodles, In case of exceeding the upper limit value, the surface of rice noodle soup is rough and pine-like marks are observed when the rice noodle soup is manufactured, and the rice flour particles are felt in the mouth of the rice noodle soup.

The hot extrusion processing conditions are a screw rotation speed of 1500 to 2000 rpm, an L / D ratio of 9 to 11, a discharge port size (diameter) of 7 to 9 mm, and a barrel length of 90 to 110 cm.

Rice processed foods such as rice noodle soup, instant rice cake, and soup can be prepared using the thus-prepared luxury rice flour.

For example, when rice noodle soup is prepared using a luxurious rice noodle, 50-100 parts by weight of general rice flour and 0.1-10 parts by weight of purified noodles are mixed with 100 parts by weight of the superpowdered rice flour, and 10 to 70 parts by weight of tapioca starch 10 to 70 parts by weight of corn starch and 0.1 to 5 parts by weight of sodium hydrogencarbonate.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Example  One.

100 parts by weight of rice was added to 2000 parts by weight of the protease solution dissolved in 0.05 part by weight of barbitone, and the rice was dipped in water at 25 DEG C for 5 hours. Then, the rice was dehydrated and then dried with hot air at 50 DEG C using a hot- 11% rice was obtained. The dried rice was pulverized by ball milling and the pulverized rice flour was hydrolyzed by hot extrusion processing while adding water at 0.4 L / min to prepare a fine rice flour having an average particle size of 20 탆.

Example  2.

The same procedure as in Example 1 was carried out except that the content of the barbitone was changed to 2 parts by weight to prepare a fine rice flour.

Example  3.

The same procedure as in Example 1 was carried out except that a luxury rice flour was prepared using Proptex (Vision Biochem Co., Ltd.), which is an endopeptidase instead of the barbitone.

Comparative Example  One.

The same procedure as in Example 1 was carried out except that the grated rice flour was prepared without using the proteolytic enzyme.

Comparative Example  2.

The same procedure as in Example 1 was carried out except that the hot extrusion processing was omitted to prepare a grated rice flour.

Comparative Example  3.

The rice was mixed with 0.05% hemicellulase (Novoba, cell membrane degrading enzyme), 0.01% pectinase (Novoba product, cell membrane degrading enzyme) and 0.005% protease (Amanose product) At 25 ° C for 12 hours, dehydrated, and then coarsely pulverized with a roll mill, finely pulverized with a flow mill, and passed through a 200-mesh sieve to prepare rice flour.

Test Manufacturing Example .

Rice flour was prepared using the rice flour prepared in the above Examples and Comparative Examples.

Specifically, 100 parts by weight of general rice flour and 2 parts by weight of purified salt were added to 100 parts by weight of the prepared rice flour prepared in Examples and Comparative Examples, and the kneaded mixture was kneaded for 10 minutes into a polyethylene bag. And rice noodles were prepared by using a sieve machine.

As a control, general rice noodle prepared by mixing rice and flour (without proteolytic enzyme and hot extrusion) was used.

Test Example  1. Measurement of texture of rice noodles

Texture analysis XT - Plus instrument was used and the probe was SMSP / 25φ. Specific measurement conditions are as follows.

<TA Setting>

- Pre-Test Speed 5.0 mm / sec

- Test Speed 1.0 mm / sec

- Post-Test Speed 1.0 mm / sec

- Target Mode (Strain)

- Strain 30%

- Time (Time) 2 sec

- Trigger Type Auto (force)

- Trigger Force 5.0g

- Tare Mode Auto

- Adi. Option (AD. Option) On

- TA Calibrate - Height (TA Calibrate - Height)

- Return Distance 30 mm

- Return Speed 10 mm / sec

Contact Force 1

- Sample Size 20 * 20 * 20 mm. The measured values are shown in Table 1 below.

division Control Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Hardness 1527.34 1433.97 1249.67 1216.84 1430.84 1419.20 937.52 Attachment -27.38 -26.11 -27.49 -27.99 -46.84 -49.12 -45.34 Extensibility 0.98 0.97 0.99 0.98 0.44 0.42 0.53 Coherence 0.76 0.77 0.77 0.76 0.44 0.40 0.44 Chewiness 1103.09 1291.44 1208.52 1192.59 819.37 798.26 809.11

As shown in Table 1, rice nuclease prepared according to Examples 1 to 3 of the present invention was found to be superior to Comparative Examples 1 to 3 in hardness, adhesiveness, elongation, cohesiveness and chewiness.

Furthermore, Example 1 was found to be similar or slightly superior to the control.

Test Example  2. Sensory Evaluation of Cotton

The rice noodles using the rice flour prepared in the Examples and Comparative Examples were stored at 15 ° C, and 20 panelists having more than three years of sensory experience in the food-related field were subjected to the sensory test. The 9-point scale method (9 points ), Which is shown in Table 2 below.

- Kosi, appearance, taste and texture: 1 point = very bad, 9 points = very good.

- Pervasiveness: 1 point = Much spread, 9 points = Almost never spread.

division Control Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Kosi 5.4 6.3 6.0 5.2 3.8 3.5 3.8 Spreadability 7.6 8.1 7.3 7.0 4.9 4.4 5.1 Exterior 7.3 8.0 7.0 7.3 4.7 4.2 4.8 flavor 6.3 7.8 6.8 6.5 5.8 4.4 5.9 Texture 6.9 7.7 7.0 6.8 4.2 4.0 5.0

As shown in Table 2 above, rice nucifera prepared according to Examples 1 to 3 of the present invention was found to be superior to Comparative Examples 1 to 3 in terms of corniness, spreadability, appearance, taste and texture, .

Example 1 was found to be superior to the control in corrugation, spreadability, appearance, taste and texture.

Test Example  3. Comprehensive sensory evaluation of cotton and broth

Noodles boiled in rice noodle using the rice flour prepared in Examples and Comparative Examples were subjected to a sensory test by 20 panelists having a sensory test experience of 3 years or more in the food-related field. The 9-point scale method ), And the results are shown in Table 3 below.

- harmonious, and comprehensive preference: 1 point = very bad, 9 points = very good.

division Control Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Harmonious 6.24 6.97 6.51 6.40 5.00 4.12 5.12 Comprehensive likelihood 6.21 7.09 6.78 6.39 4.87 4.03 4.37

As shown in Table 4 above, it was confirmed that the rice noodle soup prepared according to Examples 1 to 3 of the present invention and the broth were superior in terms of harmony and overall acceptability to those of Comparative Examples 1 to 3.

Example 1 was the best among the examples, and Example 1 was found to be superior to the control in harmony and general preference.

Claims (14)

Immersing rice in a protease solution;
Drying and pulverizing the immersed rice; And
And a step of hydrolyzing the pulverized rice flour by hot extrusion processing. The method of claim 1, wherein the protease is exopeptidase. The method of claim 1, wherein the proteolytic enzyme is at least one selected from the group consisting of maxazyme, papain, leucine aminopeptidase, carboxypeptidase, and dipeptidylpeptidase. &Lt; / RTI &gt; [3] The method of claim 1, wherein the content of the protease is 0.05 to 2 parts by weight based on 100 parts by weight of rice. [3] The method of claim 1, wherein the rice is immersed in a proteolytic enzyme solution at 20 to 30 DEG C for 1 to 10 hours. The method of claim 1, wherein the moisture content of the dried rice is 10 to 15%. The method of claim 1, wherein the average grain size of the agglomerated rice flour is 15 to 25 탆. A luxury rice flour, characterized in that the rice immersed in the protease solution was dried and pulverized and then luxury by hot extrusion processing. 9. The method according to claim 8, wherein the protease is at least one selected from the group consisting of maxazyme, papain, leucine aminopeptidase, carboxypeptidase and dipeptidylpeptidase A luxurious rice flour featuring. [8] The glutinous rice flour of claim 8, wherein the content of the protease is 0.05 to 2 parts by weight based on 100 parts by weight of the rice. [8] The glutinous rice flour of claim 8, wherein the average particle size of the grated rice flour is 15 to 25 [mu] m. The rice noodle using luxury rice flour comprising 50 to 100 parts by weight of ordinary rice powder with respect to 100 parts by weight of luxury rice powder prepared by any one of claims 1 to 7. [13] The rice nugget of claim 12, wherein the rice noodle soup further comprises 0.1 to 10 parts by weight of a refined salt. [13] The rice nugget of claim 12, wherein the rice nugget number further comprises 10 to 70 parts by weight of tapioca starch, 10 to 70 parts by weight of corn starch, and 0.1 to 5 parts by weight of sodium hydrogencarbonate.