KR20140105046A - Manufacturing method of rice noodle including cellulose - Google Patents
Manufacturing method of rice noodle including cellulose Download PDFInfo
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- KR20140105046A KR20140105046A KR1020130017825A KR20130017825A KR20140105046A KR 20140105046 A KR20140105046 A KR 20140105046A KR 1020130017825 A KR1020130017825 A KR 1020130017825A KR 20130017825 A KR20130017825 A KR 20130017825A KR 20140105046 A KR20140105046 A KR 20140105046A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The method for preparing instant rice noodle soup according to the present invention comprises mixing a mixture of 90 to 99 parts by weight of rice flour and 1 to 10 parts by weight of starch, 1.5 to 3.5 parts by weight of gluten relative to 100 parts by weight of the mixture, 1.5 to 3.5 parts by weight 1.0 to 3.0 parts by weight of cellulose, 0.5 to 3 parts by weight of a purified salt, and 0.2 to 0.5 parts by weight of an acidity control agent, and then storing the mixture in a hopper; Pouring the stored mixture; A step of expanding and injecting the kneaded water; And cooling and sterilizing the injected rice noodles. Thus, by adding cellulose to rice noodle, it can improve the elasticity of rice noodle with high rice content of 90% or more and maintain a good texture than that of wheat noodle by maintaining the toughness. In addition, celluloses and agar extracts are coated on rice noodles to maintain elasticity for a long time without starch elution, and the tensile properties of the surface can be improved. In addition, during the manufacturing process of rice noodles, there is an effect of increasing the spongy nature of the rice noodles through the two rice cakes.
Description
More particularly, the present invention relates to a method for producing instant rice noodle soup having a superior texture and superior restoring force and elasticity when the rice content is over 90%.
Recently, as the palatability of consumers has been diversified and upgraded, the consumption of processed foods which can easily satisfy the taste of taste has been increasing. On the other hand, rice, which is a stock agricultural product in Korea, has more abundant nutrients than wheat. Recently, various foods are being developed as healthy foods using rice as a raw material. Among them, rice noodle soup is a processed food that can satisfy consumer 's taste and various methods of producing rice noodle soup are being developed.
As a conventional method for manufacturing rice noodle, Korean Patent Publication No. 1994-8950, a method of preparing instant noodle rice comprises mixing 30 to 50 parts of wheat flour with 13 to 17 parts of wheat starch at 40 to 50 parts of rice flour, It is known how to prepare rice noodle soup with rice noodles at the same time as it is cooked, dried and frozen.
Also, Korean Patent No. 10-0961228 discloses a method for preparing rice noodle soup by mixing rice flour, potato starch, gluten, green tea powder, raw spinach juice, dried seaweed and onion mixture.
However, the rice noodle produced by the above-mentioned conventional instant rice noodle soup preparation method has almost the same amount of rice flour and wheat flour or the rice flour content is mixed with less than 50% to improve the surface quality or add nutritional matter containing vitamins and minerals . Therefore, when rice noodle made from rice material with high content of rice of 90% or more is cooked, the texture is lowered and starch elution occurs severely, so that it is difficult to properly maintain the original taste and nutrition of rice due to thick soup .
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide an instant rice noodle soup that maintains a texture superior to wheat noodles, Method.
The present invention also provides a method for preparing instant noodle soup, wherein the surface of rice noodles is coated with a cell membrane by adding cellulose and agar extracts thereto, so that starch elution rarely occurs and elasticity can be maintained for a long time.
The present invention also provides a method for preparing instant noodle soup, which improves sponginess through a two-step process during the manufacturing process of rice noodle soup.
In order to achieve the above-mentioned object, the instant rice nucifluate production method according to the present invention is characterized in that 90 to 99 parts by weight of rice flour and 1 to 10 parts by weight of starch are mixed and 100 to 3.5 parts by weight of gluten 1.5 to 3.5 parts by weight of a preservative powder, 0.5 to 3.0 parts by weight of cellulose, 0.5 to 3.0 parts by weight of a purified salt, and 0.2 to 0.5 parts by weight of an acidity control agent are mixed and stored in a hopper; Pouring the stored mixture; A step of expanding and injecting the kneaded water; And cooling and sterilizing the injected rice noodle.
Preferably, the cellulose may be mixed in an amount of 1.0 to 3.0 parts by weight based on 100 parts by weight of the cotton mixture.
Preferably, the agar extract may be further added to the cellulose in an amount of 0.1 to 1.5 parts by weight based on 100 parts by weight of the cotton mixture.
Preferably, the step of rinsing the stored mixture comprises: firstly kneading the stored mixture by spraying a dough water at 70 to 80 ° C corresponding to 35 to 45% by weight of the mixture; And a step of secondary kneading the kneaded product with the primary kneaded product into a molding machine at 100 to 135 ° C.
Further, it is characterized by a ready-to-eat rice noodle containing cellulose produced according to the above-described production method.
The present invention improves the elasticity of rice noodles having a high rice content of 90% or more by adding cellulose to the rice noodle soup.
In addition, the cellulose and agar extract are coated on rice noodles and the elasticity of the surface can be maintained and the tensile properties of the surface can be improved without starch elution.
In addition, during the manufacturing process of the rice noodles, the rice noodles are improved in spongyness through the two times of rice cakes, so that the rice noodles can be taken immediately after being immersed in hot water for 30 seconds to 1 minute.
Hereinafter, the present invention will be described in more detail.
The cellulose of the present invention is called a cellulose as a main component forming the cell wall skeleton of a plant. When added to wheat flour or rice flour, it strengthens the strength and reduces the tearing or breaking phenomenon. Also, it has a characteristic of gelation as heat is applied, which helps to preserve the shape of the surface by suppressing evaporation of moisture when heated and cooked, and prevents starch from being eluted.
The agar of the present invention is prepared through a predetermined process using a marigold, a species of seaweed. Agar is mainly used as cooking material such as seaweed salad, and can be used as a raw material of yam, sweets, and jelly. In particular, agar has recently come into the spotlight as a low-calorie diet food. The agar extract is prepared by a method commonly used in the food industry, and the agar is subjected to steps such as pretreatment, extraction, filtration, concentration and drying to produce an extract. As a method of extraction, a method commonly used in the food industry such as hydrothermal extraction, enzymatic decomposition, and acid decomposition can be used.
[Manufacturing Example]
Steps to obtain rice flour
After washing rice, it is precipitated in purified water of double the weight of rice for 5 ~ 7 hours and then water is removed to obtain powdered rice flour having a water content of 25 ~ 30% and particle size of 200 mesh.
Mixing and kneading of ingredients
90 to 99 parts by weight of the above powdered rice flour and 1 to 10 parts by weight of starch are mixed. Starch can be used in potato starch, corn starch or tapioca starch.
1.5 to 3.5 parts by weight of gluten, 1.5 to 3.5 parts by weight of a fat powder, 1.0 to 3.0 parts by weight of a cellulose, 0.5 to 3 parts by weight of a purified salt and 0.2 to 0.5 part by weight of an acidity adjusting agent are mixed with 100 parts by weight of the cotton mixture, .
Cellulose is coated on the surface of noodles and does not dissolve starch, and maintains the noodles' retention. If the added amount of cellulose is less than 1 part by weight with respect to 100 parts by weight of the cotton blend, the control effect of starch elution of the rice noodles is insignificant and the elasticity deteriorates. If the added amount is more than 4 parts by weight, the rice noodles have a hard texture and a poor texture.
The agar extract is also coated on the surface of noodles, and does not elute starch, and maintains the firmness of noodles. When the agar extract is added in an amount less than 0.5 part by weight with respect to 100 parts by weight of the cotton mixture, the control effect of starch elution of rice noodles is insignificant and the elasticity is poor. When the agar content is more than 1.5 parts by weight, the texture of rice noodles is hard and texture is poor.
The acidity controlling agent serves to prevent the aging of the rice noodle. If the amount is less than 0.2 part by weight based on 100 parts by weight of the cotton mixture, the texture of the rice noodles is hard and the texture of the rice noodles is poor. If the amount exceeds 0.5 parts by weight, the rice noodles expands excessively and the texture deteriorates.
A high-temperature kneading water of 70 to 80 ° C corresponding to 35 to 45% by weight of the mixture stored in the hopper is sprayed to make a primary rye.
Secondary by high temperature molding machine Chowder step
In the lower part of the molding machine, a warming device is installed, and the molding machine maintains a high temperature state of 100 to 135 ° C. The kneaded product is first put into a high-temperature molding machine, and the kneaded product is passed through a second- So that it is in a state of being cooked.
The primary and secondary teaspoons enhance the sponginess of the finished rice noodle. The rice noodles at normal temperature according to the present invention are sprinkled within 30 seconds, and the rice noodles in a refrigerated state have a spongy appearance within 60 seconds.
Step of forming and forming face
The secondary plastered kneading water passes through the plane forming machine of the two-row screw mounted on the lower part of the molding machine. At this time, a heating device of 100 to 135 ° C is installed in the forming machine of the molding machine, so that the noodles are injected before the noodle is injected, and the rice noodles are injected through the extruding machine in which many holes are drilled.
Injected rice noodles are coated with cellulose and agar extracts, so they are not easily hardened, starch is not eluted, and can maintain tannin.
Cooling and Sterilization Steps
Injected rice noodles are cut to a suitable size through a primary cooling tunnel. The cut rice noodles are sterilized by passing through a secondary cooling tunnel and then passing through a sterilization passage where 95% of the alcohol is the main ingredient.
Packaging stage
Inspect and pack the product for abnormalities such as moisture, foreign matter, and weight.
Hereinafter, preferred embodiments of the present invention will be described in detail.
[Example 1]
95 parts by weight of rice flour, and 5 parts by weight of tapioca starch. 2.5 parts by weight of gluten, 2.3 parts by weight of a sustained powder, 2 parts by weight of cellulose, 0.8 part by weight of a purified salt and 0.3 part by weight of an acidity controlling agent are mixed with 100 parts by weight of the cotton mixture, and then mixed in a hopper stored in a hopper.
The kneading water of high temperature of 80 캜 corresponding to 39% by weight of the mixture stored in the hopper is sprayed to make a primary rye, and the kneaded water is first put into a molding machine at a high temperature of 135 캜, The water goes through the second rye.
The second step of the kneaded dough is passed through a face plate forming device of a two-row screw mounted on the lower part of the molding machine, and then the rice nugget is injected through the extrusion molding machine in which a plurality of holes are drilled.
Injected rice noodles are cut to a suitable size through a primary cooling tunnel, and the cut rice noodles are sterilized by passing through a secondary cooling tunnel and then passing through a sterilization pass which is the main ingredient of 95% alcohol.
[Example 2]
Rice flour was prepared in the same manner as in Example 1, except that the amount of cellulose added was 1.0 part by weight based on 100 parts by weight of the cotton blend.
[Example 3]
Rice flour was prepared in the same manner as in Example 1 except that the amount of cellulose added was 3.0 parts by weight based on 100 parts by weight of the cotton blend.
[Example 4]
A rice noodle was prepared in the same manner as in Example 1, except that 0.2 part by weight of the acidity controlling agent was added to 100 parts by weight of the cotton mixture.
[Example 5]
A rice noodle was prepared in the same manner as in Example 1, except that 0.5 part by weight of the acidity controlling agent was added to 100 parts by weight of the cotton mixture.
[Example 6]
The addition amount of cellulose was 1.0 part by weight with respect to 100 parts by weight of the cotton mixture and the agar extract was added in an amount of 1.0 part by weight based on 100 parts by weight of the cotton mixture. Rice noodles were prepared.
[Comparative Example 1]
Rice flour was prepared in the same manner as in Example 1, except that cellulose was not used.
[Comparative Example 2]
A rice noodle was prepared in the same manner as in Example 1, except that the amount of cellulose added was 0.5 part by weight based on 100 parts by weight of the cotton mixture.
[Comparative Example 3]
Rice nuclease was prepared in the same manner as in Example 1, except that the amount of cellulose added was 3.5 parts by weight based on 100 parts by weight of the cotton mixture.
[Comparative Example 4]
A rice noodle was prepared in the same manner as in Example 1, except that 0.1 part by weight of the acidity controlling agent was added to 100 parts by weight of the cotton mixture.
[Comparative Example 5]
A rice noodle was prepared in the same manner as in Example 1, except that 0.6 part by weight of the acidity controlling agent was added to 100 parts by weight of the cotton mixture.
[Comparative Example 6]
The rice bran soup was prepared in the same manner as in Example 1, except that the first raw material was put in a non-heated state.
[Experimental Example]
The sensory evaluations were carried out on the sensory evaluation, elasticity, sponginess, starch elution and surface tension of 30 rice sensation evaluators of Examples 1 to 6 and Comparative Examples 1 to 6, Measured the degree to which agents were educated and increased as surveyors.
According to the above Table 1, when the rice starch was not eluted with the starch elution according to the present invention and the addition amount of cellulose was less than 1 part by weight relative to 100 parts by weight of the cotton mixture (see Comparative Examples 1 and 2) The control effect of starch elution is insignificant and the elasticity is weak, and the surface is easily broken and the texture is deteriorated. On the other hand, if the content is more than 3 parts by weight (see Comparative Example 3), there is a problem that the texture of rice noodle soup is hard, and the tensile and texture of the rice noodles are deteriorated.
The acidity controlling agent serves to prevent the aging of the rice noodle, and if the rice noodle soup is less than 0.2 part by weight based on 100 parts by weight of the cotton mixture (see Comparative Example 4), the texture of the rice noodle soup is hard, The texture is reduced.
There is a problem that the spongeability of the rice noodles is remarkably lowered when the first molding machine is not heated to a high temperature after the first molding machine and the second machine is not used (Comparative Example 6).
Claims (5)
A mixture of a mixture of 90 to 99 parts by weight of rice flour and 1 to 10 parts by weight of starch, 1.5 to 3.5 parts by weight of gluten, 1.5 to 3.5 parts by weight of a fat powder, 0.5 to 3.0 parts by weight of a cellulose, 0.2 to 0.5 parts by weight of a modifier is mixed and stored in a hopper;
Pouring the stored mixture;
A step of expanding and injecting the kneaded water; And
And cooling and sterilizing the injected rice noodle. ≪ RTI ID = 0.0 > 15. < / RTI >
Wherein the cellulose is mixed with 1.0 to 3.0 parts by weight based on 100 parts by weight of the cotton mixture.
Wherein the agar extract is further added to the cellulose in an amount of 0.1 to 1.5 parts by weight based on 100 parts by weight of the cotton mixture.
The step of rinsing the stored mixture comprises:
Spraying a dough water at 70 to 80 DEG C corresponding to 35 to 45% by weight of the mixture into the stored mixture, thereby performing a primary rinse; And
And a step of subjecting the kneaded product to a secondary ricketting by injecting the kneaded product of the primary ricketting into a molding machine at 100 to 135 占 폚.
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| KR1020130017825A KR20140105046A (en) | 2013-02-20 | 2013-02-20 | Manufacturing method of rice noodle including cellulose |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230100258A (en) | 2021-12-28 | 2023-07-05 | 농업회사법인 주식회사 라이들팜 | Method of making high performance rice noodles with green banana powder added |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230100258A (en) | 2021-12-28 | 2023-07-05 | 농업회사법인 주식회사 라이들팜 | Method of making high performance rice noodles with green banana powder added |
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