KR20150039296A

KR20150039296A - The manufacturing method of brown rice noodles

Info

Publication number: KR20150039296A
Application number: KR20130117675A
Authority: KR
Inventors: 남덕임; 강종승; 최재일; 윤경자
Original assignee: 주식회사 용유담이야기
Priority date: 2013-10-02
Filing date: 2013-10-02
Publication date: 2015-04-10

Abstract

The present invention relates to a producing method of brown rice noodles, which allows supply of sufficient nutrients from brown rice, and allows to enjoy the texture of brown rice noodles by simple noodle cooking since it is possible to produce noodles which do not lose its shape in boiling water and has a chewy texture, using brown rice. The producing method comprises: a soaking step of soaking raw grains in the purified water for a predetermined time to allow the absorption of purified water into the grains; a heating step of steaming the raw grains into which the purified water is absorbed for a predetermined time to cook the grains; a natural drying step of drying the cooled grains naturally; a polishing step of polishing the dried grains into brown rice; a grinding step of grinding the polished brown rice into brown rice powder; a dough making and maturing step of mixing the brown rice powder with water to make the dough and then maturing the dough at a low temperature; and a noodle making step of extruding the matured dough with a noodle making machine to produce noodles, wherein noodles are formed when the dough is heated to be cooked.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to brown rice noodles,

More particularly, the present invention relates to a method of manufacturing brown rice noodles, and more particularly, it is possible to produce a surface having a chewy texture without being loosened even in hot water using brown rice, so that the noodles of brown rice can be sufficiently consumed The present invention also relates to a method for producing brown rice noodles, which enables a user to enjoy the texture of brown rice noodles.

Generally, brown rice is rice which peeled only from the surface of rice. It has better storage stability compared to white rice. It has less harmful and harmful microorganisms and has no loss of nutrients due to the whitening. Therefore, fat, protein, vitamin B1 · B2 Abundant. Most of the total nutrients in rice, such as minerals, vitamins, and micronutrients are in the rice husks and skin, more than 95% of them are in the nutritional aspect.

The rice standard of rice is the criterion of peeling rice bran in the course of rice cultivation. As for the degree of rice bran in each rice gardens, the rice of 5 minutes is rice brown rice with 90% of rice grains, It does not work well. The rice of 7 minutes is about 70% of the rice husk, the yellow light is strong and it is active for the present. The rice of 9 minutes is about 60% of the rice husk and it shows white and it is suitable for eating. The rice of 13 minutes is about 20% of the rice husk and looks very white and it can be regarded as the rice distributed on the market.

Thus, although brown rice is excellent in terms of nutrition, it is still not commercialized as a surface. The surface made with brown rice flour was not able to be cooked with noodles and could not be eaten because it was not able to maintain its surface when it was put into hot water because the viscosity and viscosity for preparing the surface and the surface of the flour made with wheat were very large. And the nutritional components of brown rice could not be easily ingested.

Accordingly, the present invention was conceived to overcome the above-mentioned problems of the prior art. The object of the present invention is to provide a method of producing a surface having a chewy texture without being loosened in hot water using brown rice, The present invention provides a method of producing brown rice noodles capable of satisfactorily ingesting nutrients and enjoying the texture of brown rice noodles.

To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided a method of producing brown rice noodles, comprising the steps of: A heating step of steaming the untreated rice in which the purified water has been absorbed through the above step, by steaming until the rice occurs again; A natural drying step of drying the untreated rice, which is steamed and cooked by the heating step, in a natural state; Drying the naturally dried rice, which has been naturally dried by the natural drying step, into brown rice; Crushing the thus obtained brown rice to produce brown rice flour; Mixing and kneading the brown rice flour pulverized in the pulverizing step with water, and aging at a low temperature; And a doughing step of extruding the aged kneaded product with a kneader to produce a surface, wherein the kneaded product is heated to form kneaded products while the kneaded product is kneaded. In the step of doughing and aging, 1.8 to 1.9 parts by weight of purified water is mixed with 4.5 to 5.5 parts by weight of the brown rice flour, Kneaded, and aged for 35 to 45 hours at a low temperature warehouse at 1 to 3 ° C.

As described above, in the present invention, the rice is called for 4 to 5 days in purified water in a state where the rice husks are not peeled, so that the purified water is absorbed into the inside of the rice, and the rice rice is steamed until the rice is blossomed again, The rice husk is removed by peeling off the rice husk, and it is possible to remove the oil inside the rice which acts as an obstacle to the formation of the surface in a systematic manner by heating the kneaded product, and the brown rice flour , 1.8-2.4 parts by weight of purified water is mixed and kneaded and aged at a low temperature warehouse at 1-3 ° C for 35-45 hours so that even if a surface is formed using brown rice as a raw material, And it is possible to enjoy the taste of brown rice noodles and sufficient nutrition consumption of brown rice with easy cooking of noodles All.

1 is a block diagram sequentially showing a method of producing brown rice noodles according to the present invention.
2 is a perspective view showing a general screw type face machine.
3 is a sectional view showing the internal structure of FIG. 1;

Hereinafter, the method of producing brown rice noodles according to the present invention is as shown in FIG. 1, consisting of a step of heating, a step of heating, a step of naturally drying, a step of crushing, a step of crushing, a step of kneading and a step of maturing, This will be described in detail.

In the above-mentioned step, untreated hard rice is called as purified water for 4 to 5 days to allow purified water to be absorbed into the inside of the rice. When the purified water is absorbed into the inside of the rice, This water is quickly transferred to the inner part of the rice, and it can be quickly cooked.

In the heating step, the rice which has been sufficiently absorbed in the purified water through the step of boiling is cooked by steaming until the rice glaze occurs. The starch, which means powder that does not dissolve in water and usually precipitates, is a mixture of amylose and analogues of amylopectin in a ratio of 20:80. The amylose has a linear molecular structure and is not affected by steric hindrance In the case of amylopectin, however, there are many branches, which cause steric hindrance. The raw starch is a group of molecules formed by hydrogen bonds between amylose and amylopectin molecules, and it is called micelle or microcrystalline. The micelle contains 30 to 35% of the starch particles and the remaining portion Is present as an amorphous region. The raw starch having the micelle structure is also referred to as beta starch and when it is dissolved in water, it is not dissolved and forms a suspension. When the suspension is heated, the structure of the particle is destroyed and the paste of the sticky mass, , Which is called gelatinisation or alpha (alpha).

The natural drying step is a step of drying the rice, which has been steamed and heated through the heating step, again in a natural state for a certain period of time, and usually the alpha starch is allowed to stand at room temperature to be returned to the beta starch by aging (retrogradation) (β). The aging phenomenon is caused by the aging phenomenon that starch molecules that are irregularly arranged return to the micelle which is partially and regularly arranged in a regular arrangement of bonsai as the time passes, and rice cake, rice, and bread are hardened. In addition, the starch liquid, which has a concentration of more than a certain concentration, coagulates with a decrease in temperature. This is because starch is aged to form a network structure in which molecules dispersed like gelatin are partially combined to fix water therein , And this is called gelation.

On the other hand, when the rice is boiled and steamed by the heating step, it must be dried in a natural state. If the dryer is used without drying naturally, it will break and lose its ability to peel off the rice husk in the process of stripping the rice husk. If the rice is dried using a dryer, the outer surface of the rice may not be dried sufficiently, or it may be forced to dry to break the tissue and break easily.

The above step of peeling the naturally dried rice bark and making it into brown rice, wherein the oil extracted from the bark of rice is called rice bran oil, and the purified high quality rice bran oil is mainly used for frying. The reason why the bark of rice could contain oil is that the oil inside the inner part of the rice is discharged to the outside and is adsorbed to the bark, and the oil inside the inner part of rice is not mixed with the purified water, that is, And it interferes with the molecular bonding between the particles when they are gelled. Therefore, it is called water under the condition that the rice husk is not peeled off, and through the process of steaming again, the oil contained in the inside of the rice is sufficiently discharged to the shell, and then the rice husk of the rice containing the oil is peeled off.

In the crushing step, rice husks peeled off from the rice husk are crushed to make flour by the crushing step. In the kneading and aging step, the crushed rice flour is mixed with water to be kneaded, and then the kneaded product is aged. To 5.5 parts by weight of purified water is mixed with 1.8 to 2.4 parts by weight of purified water, followed by kneading with salt, and the kneaded product is subjected to aging for 35 to 45 hours at a low temperature warehouse at 1 to 3 ° C.

The doughing step is a step of putting aged dough into a dough machine to produce a dough. Usually, the dough machine is provided with a hopper which communicates with the inside of the main body of the machine, The kneaded material injected into the inside of the apparatus main body through the hopper is pushed to the nozzle side while the screw rotates and the surface is extruded through the hole so that the surface can be manufactured. In this case, in order to form the face plate in a systematic manner and not to be loosened even in hot water, it is important not only to push out the kneaded product to the nozzle side but also to heat the kneaded product to obtain a luxurious state.

Such a reheating process has been proposed in various forms such as by frictional heating or an electric method by a heater. For example, Japanese Patent Laid-Open No. 2005-95454 entitled " Device for driving a screw type face plate ". In the screwdriver of the screw type crockery machine, the screw type crockery generally describes that the inserted dough is forcibly extruded to the tip nozzle side by the rotation of the feed screw, 3, the shaver main body 200 includes a housing 210 having a lower portion supported by a base 100, a conveying screw 222 provided therein, and a nozzle 211 mounted at a tip portion thereof . A hopper 200A is provided on the upper side of the housing 210 so that the dough can be introduced into the housing 210 through the hopper 200A and a handle 227 is provided on the rear side of the housing 210. [ And the transfer screw 222 inside the housing 210 is moved forward and backward by the operation of the handle so that the transfer screw 222 can be controlled by the operation panel 300.

The driving shaft 220 is rotatably mounted in the housing 210 to receive the driving motor power and the driving shaft 220 is rotatably mounted on the rear side of the tapered friction head 221 And a nozzle 211 having a plurality of holes is mounted on a distal end portion of the housing 210. An inclined surface 212 corresponding to the friction head 221 of the driving shaft 220 is formed on the inner rear surface of the nozzle 211 and a hopper 200A is formed on the rear upper side of the inclined surface 212 .

When the driving shaft 220 rotates by receiving the driving motor power, the screw 220 is rotated together with the driving shaft 220 so that the driving shaft 220 is rotated together with the driving shaft 220 to be inserted into the housing 210 through the hopper 200A. The dough is forcibly transferred to the nozzle 211 side and the dough is picked up by the frictional heat while passing between the friction head 221 of the drive shaft 220 and the inclined surface 212 of the housing 210, So that it is possible to produce a surface by extruding it into a cotton state.

As described above, the present invention is characterized in that rice is poured into purified water for 4 to 5 days without peeling the rice husk, so that the purified water is absorbed into the inside of the rice, the rice is cooked by steaming until the rice is blossomed again, The rice bark is removed by heating the kneaded water to remove the oil in the rice which acts as an obstacle to the formation of the surface in a systematic manner. With respect to 4.5 to 5.5 weight of the brown rice flour prepared through the pulverization step, And 1.8 to 2.4 parts by weight of the mixture is kneaded and aged in a low temperature warehouse at 1 to 3 ° C for 35 to 45 hours so that even if a surface is formed from brown rice as a raw material, it is possible to have a chewy texture without being dissolved in hot water , Easy noodles cooked enough to enjoy the nutritional intake of brown rice and texture of brown rice noodles.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Are determined and limited. It will be apparent to those skilled in the art that various changes and modifications can be made by those skilled in the art without departing from the scope of the present invention.

100: base 200: housing
200A: hopper 210: housing
211: nozzle 212: inclined surface
220: drive shaft 221: friction head

Claims

A step of causing the untreated rice to be called purified water so that the purified water is absorbed into the rice;
A heating step of steaming the untreated rice in which the purified water has been absorbed through the above step, by steaming until the rice occurs again;
A natural drying step of drying the untreated rice, which is steamed and cooked by the heating step, in a natural state;
Drying the naturally dried rice, which has been naturally dried by the natural drying step, into brown rice;
Crushing the thus obtained brown rice to produce brown rice flour;
Mixing and kneading the brown rice flour pulverized in the pulverizing step with water, and aging at a low temperature;
A step of preparing a surface by extruding the aged kneaded product with a kneading machine, heating the kneaded product to form kneaded products, and forming a face plate;
&Lt; / RTI >

The method according to claim 1,
The above-
Wherein the untreated rice is called for 4 to 5 days in purified water.

3. The method according to claim 1 or 2,
The dough and aging step may comprise:
1.8 to 1.9 parts by weight of purified water is kneaded with respect to 4.5 to 5.5 parts by weight of the brown rice flour, and the kneaded product is aged in a low temperature warehouse at 1 to 3 DEG C for 35 to 45 hours. .