KR20160007772A - Rice noodle preparation method - Google Patents
Rice noodle preparation method Download PDFInfo
- Publication number
- KR20160007772A KR20160007772A KR1020140080010A KR20140080010A KR20160007772A KR 20160007772 A KR20160007772 A KR 20160007772A KR 1020140080010 A KR1020140080010 A KR 1020140080010A KR 20140080010 A KR20140080010 A KR 20140080010A KR 20160007772 A KR20160007772 A KR 20160007772A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- kneading
- dough
- kneaded
- flour
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 71
- 235000009566 rice Nutrition 0.000 title claims abstract description 71
- 235000012149 noodles Nutrition 0.000 title claims abstract description 32
- 240000007594 Oryza sativa Species 0.000 title claims 4
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 45
- 235000013312 flour Nutrition 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 229920002261 Corn starch Polymers 0.000 claims abstract description 19
- 239000008120 corn starch Substances 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 17
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000010298 pulverizing process Methods 0.000 claims abstract description 10
- 238000009837 dry grinding Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000003825 pressing Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims description 5
- 241000209094 Oryza Species 0.000 abstract description 67
- 108010068370 Glutens Proteins 0.000 abstract description 17
- 235000021312 gluten Nutrition 0.000 abstract description 16
- 238000000034 method Methods 0.000 abstract description 11
- 101710163270 Nuclease Proteins 0.000 abstract description 7
- 238000009835 boiling Methods 0.000 abstract description 6
- 239000002253 acid Substances 0.000 abstract 1
- 229940099112 cornstarch Drugs 0.000 description 16
- 229920000856 Amylose Polymers 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 229920000945 Amylopectin Polymers 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Images
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
The present invention relates to a rice nuclease preparation method and a rice nucous acid produced by the method. The rice nuclease preparation method comprises a dry milling step of washing and soaking the rice, drying and soaking the rice soaked in water, and a step of pulverizing and drying the rice milled corn starch and tapioca starch A kneading step of kneading the mixture to form a mixture, and supplying water to the mixture to knead the kneaded mixture; a kneading step of kneading the dough formed through the kneading step through a presser and kneading the kneaded product through the kneader; And the noodle formed through the noodle step is hot-air dried for 20 to 24 hours to produce a dry surface.
According to the present invention, corn starch, tapioca starch, and rice flour are mixed without adding gluten and flour, the dough mass formed after the dough is kneaded in boiling water, and the dough is re-kneaded several times and then the dough is fully kneaded It is effective to make dried surface after making the process of pressing and face using the press machine and the face machine.
Description
More particularly, the present invention relates to a rice nugget made by rice nuclease preparation method and a method for producing the same, and more particularly, to a rice nucifera prepared by mixing corn starch, tapioca starch and rice flour without adding gluten and flour, The process of kneading and re-kneading in water is repeated several times, and then the kneaded product is fully kneaded. After the kneading process is completed using the press machine and the napkin machine, the kneaded noodle can be dried and then dried. It is about rice noodles made.
In general, noodles are produced by kneading and pulverizing grain flour based on flour or other flour, which is widely used as a meal alternative for meals and globally throughout the world.
Such conventional noodles are mainly made of wheat flour whose main component is gluten, which is easy to form a face plate. However, due to the protein called gliadin which forms the gluten contained in the wheat flour, There is a problem that the disease associated with the increase of nutrients is suppressed.
Therefore, in recent years, there have been a lot of research and patent technology researches on the development of noodles with the main ingredient of rice along with the well - being craze and measures for consumption of rice in Korea.
Rice starch has good digestion and absorption compared to other starches, and has very small particle size, so it can adsorb various substances on the surface, gives soft touch, has a clean taste and low melting point, And is accurately released.
However, rice flour, unlike flour, has no gluten protein, so it is difficult to form a rice flour as a rice flour. However, rice starch, which is composed of amylose and amylopectin, dissolves and cools amylose by heating above its gelatinization temperature, And the inside forms a gel structure filled with water and swollen amylopectin.
That is, the gelatinization property of the amylose and the long chain structure on the straight line of amylose are weaker than the gluten, but the gel formation is easy and the basic skeleton of the noodles can be formed.
In addition, as research on foods that do not contain gluten or baking of confectionery has progressed actively, recently, rice is the focus of attention as a countermeasure to reduce the use of wheat, barley and oats containing gluten, .
For example, rice flour is used in noodles or ramen noodles in Korea, but in the case of noodles or ramen noodles, rice flour is mixed with about 15-30% by weight of wheat flour or other food additives such as active gluten, There is a problem that it makes the meaning of '
In addition, the noodles made from 100% rice flour only have a disadvantage that they can not be used due to the texture and texture of the noodles.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a process for mixing cornstarch, tapioca starch, and rice flour without adding gluten and flour to knead the dough mass formed after the kneading and kneading in boiling water, Is repeated several times, and then the dough is completely cooked. Then, the dough is fully kneaded and then dried using a press machine and a squeezer so that the dough can be dried and then dried.
In addition, conventional rice flour and corn starch, tapioca starch, and rice flour can cope with conventional gluten and flour to produce rice noodles with good texture and texture. In addition, The goal is to have a firm texture and firm texture.
In order to achieve the above object, the present invention provides a method for preparing a mixture of rice starch and corn starch, comprising the steps of: drying and pulverizing rice, washing and soaking the rice, drying and pulverizing the soaked rice, A kneading step of kneading the kneaded product by supplying water to the kneaded kneaded product, a kneading step of kneading the kneaded product by supplying water to the kneaded kneaded product, a kneading step of kneading the kneaded kneaded product through the kneading step and kneading the kneaded product through the kneading device, According to the present invention, at 20 ° C, corn starch, tapioca starch, and rice flour are mixed without adding gluten and flour,
The process of kneading the dough mass formed after the dough into the boiling water and kneading again is repeated several times,
After cooking, it is possible to make dry surface after drying by using pressure and face machine using the pressure and face machine.
have.
In addition, conventional gluten and flour are treated with corn starch, tapioca starch and rice flour,
As well as making use of the inherent characteristics of rice itself without artificial processing in the formation of cotton buds
W It has the effect of having a more firm and firm texture.
In addition, it is relatively simple to mix dough with corn starch and tapioca starch without adding gluten and flour
In the process, it is possible to manufacture rice noodles of good quality, which shows a great difference from the texture and texture of conventional rice noodles.
The present invention is also characterized in that it comprises a dry surface preparation step of making a dry surface by hot air drying for 24 hours.
According to the present invention, corn starch, tapioca starch, and rice flour are mixed without adding gluten and flour, the dough mass formed after the kneading and kneading is kneaded in boiling water, and the kneading is repeated several times, After it is cooked, it is possible to make dry surface after drying by using the presser and the napkin in the process of pressing and surface.
In addition, conventional rice flour and corn starch, tapioca starch, and rice flour can cope with conventional gluten and flour to produce rice noodles with good texture and texture. In addition, It has the effect of having a firm texture and a firm texture.
In addition, it is a relatively simple process to mature the dough by mixing corn starch and tapioca starch without adding gluten and flour. It is possible to produce rice noodle with good quality which shows a great difference in texture and texture compared to conventional rice noodles, There is an effect that can be.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a sequential view showing a method of manufacturing rice noodles according to the present invention. FIG.
FIG. 2 is a sequential view showing the kneading step constituting the rice nuclease preparation method according to the present invention.
FIG. 1 is a sequential view showing a method of manufacturing rice nuclease water according to the present invention. FIG. 2 is a flowchart showing a kneading step of the rice nuclease preparation method according to the present invention. .
The rice nuclease preparation method according to the present invention is characterized in that rice flour formed through a dry milling step (S100) in which rice is washed, soaked and soaked and dried, and the dry milling step (S100) is mixed with corn starch and tapioca starch to form a mixture (S200) for kneading the mixture by supplying water to the mixture, a dipping step (S300) for kneading the dough formed through the kneading step (S200) through a press machine, and preparing the noodle by punching the press face through a face machine And drying the noodles formed through the noodle step S300 for 20 to 24 hours to produce a dry surface (S400).
The soaked rice transferred to the drying and pulverizing step (S100) is washed by washing the rice with clean water, and is then transferred through watering for 5 to 6 hours.
The rice flour used in the kneading step (S200) is hot-air dried at 45 to 72 hours, and the soaked rice having a moisture content of 8% or less is pulverized by a pulverizer equipped with a 120 mesh pulverizing net.
Also, the weight% of the mixture obtained in the kneading step (S200) is comprised of 75 to 85% by weight of rice flour, 5 to 15% by weight of corn starch and 5 to 15% by weight of tapioca starch.
If the rice flour content was less than 75% by weight, the rice cake was felt while spreading. When the rice flour content was 85% by weight or more, texture and bonding strength were formed and rice flavor was too strong.
If the content of the cornstarch is less than 5% by weight, the smoothness of the surface obtained through the mixed dough is reduced and must be dried over a long period of time. If the content of the cornstarch is 15% by weight or more, As it dried quickly, the texture and bonding strength of the cotton deteriorated, and it was too soft and easily broken.
If the content of the tapioca starch is less than 5 wt%, the binding force and texture of the surface deteriorate and it becomes difficult to mix with the starch of rice flour and corn. If the content of the tapioca starch is 15 wt% or more, It gave the same aesthetic and the elasticity of cotton disappeared.
The kneading step S200 of supplying water to the mixture to knead the kneaded mixture includes a first kneading step S210 of mixing and kneading hot water into a mixture formed through the drying and pulverizing step S100, A kneading step S220 of kneading the kneaded mass formed through step S210 for 2 to 3 minutes and a second kneading step S230 kneading the kneaded mass formed through the kneading step S220 And repeating the kneading step S220 and the second kneading step S230 three to four times through the secondary kneading step S230.
[0028] The method of manufacturing rice noodle soup formed through the above-described process will be described in detail as follows.
First, before selecting the rice flour, rice is selected using a single-type rice bran. Wash the uncooked rice 4 to 5 times with clean water, then soak in clean water for 5 to 6 hours.
After thoroughly removing the water from the soaked rice, it is dried in hot air for 45 to 72 hours to dry the soaked rice so that the water content of the soaked rice becomes less than 5%, and then the dried rice is crushed by a crusher equipped with a 120 mesh pulverizing net.
Next, the rice flour obtained through the above mill is mixed with 75 to 85% by weight of corn starch, 5 to 15% by weight of corn starch and 5 to 15% by weight of tapioca starch, and then kneaded with hot water. It is cooked for 2 ~ 3 minutes.
Then, put the dough made from the second dough into the boiling water again, cook it for 2-3 minutes, take out the dough again, and make the third dough. Finally, put the third dough into the boiling water and mature it.
Next, put a thickened dough mass into the presser, press it, and put the dough back into the dougher.
Then, the noodles from the noodles are hot-air dried for 20 to 24 hours to dry the gel to a moisture content of 8 to 15% or less to cool the enameled surface to form amylose and amylopectin gel structure of the starch eluted through the aging process will be.
Claims (1)
A kneading step (S200) of mixing the rice flour formed through the dry milling step (S100) with corn starch and tapioca starch to form a mixture, and supplying water to the mixture to knead; and a dough step (S200) (S300) for making noodles by pressing the press surface through the press machine and the press face through the face machine,
And drying the noodles formed through the noodle step (S300) for 20 to 24 hours to produce a dry surface (S400).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140080010A KR20160007772A (en) | 2014-06-27 | 2014-06-27 | Rice noodle preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140080010A KR20160007772A (en) | 2014-06-27 | 2014-06-27 | Rice noodle preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160007772A true KR20160007772A (en) | 2016-01-21 |
Family
ID=55308342
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140080010A KR20160007772A (en) | 2014-06-27 | 2014-06-27 | Rice noodle preparation method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160007772A (en) |
-
2014
- 2014-06-27 KR KR1020140080010A patent/KR20160007772A/en not_active Application Discontinuation
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