KR20160012420A - Fermented rice noodle manufacturing method and product - Google Patents

Abstract

The present invention relates to a method for producing fermented rice noodle soup, and a method for producing fermented rice noodle soup. The present invention relates to a method for producing fermented rice noodle soup and a fermented rice noodle soup, The fermented rice nuclease preparation step for preparing fermented rice nucifera as a raw material for fermented rice nucifera, and the raw material for the prepared fermented rice nucifera are a step constituting the first raw material of fermented rice nucifera, And 4.58% of rice flour, 7.7% of raw water and 0.8% of mushroom water were placed in a fermentation tank and rotated for 10 minutes to 15 minutes, and the rotation of the fermentation tank was stopped in the state of performing the intravenous induction process The first raw material is firmly clumped by hands, and the hands are tucked! The fermentation process of the first raw material in which the fermentation tank is stopped for one hour to ferment the first raw material until the fermentation tank is easily broken, and the fermentation process of the first raw material, A primary raw material mixing step in which 6.8% of a fermented brown rice husk (rice bran) is weighed and placed in a mixing machine and rotated at a high speed for 10 minutes at a low speed for 30 minutes, and mixing is performed; 300 mesh; milling the raw material so as to have a mesh state, and a step of pulverizing the primary raw material into a dryer and drying the primary raw material until the moisture content reaches 11% while maintaining the temperature at 40 ° C. After the primary raw materials were constituted, 41.22% of white rice, 17.55% of raw rice husk, 41.2% of barley husk and 0.05% of heat resistant lactic acid bacteria were weighed and put into a rotating fermenter and rotated at a low speed for 1 minute at medium speed for 10 minutes Fermenting the fermented rice noodle so that the fermented fermented rice noodle is fermented and maturing the fermented secondary raw material by allowing the fermented fermented secondary raw material to stand for 30 minutes after the fermentation; a drying step of keeping the pulverized secondary raw material in a drier at 40 DEG C and drying a secondary raw material of the fermented rice nuclide until the moisture content reaches 11% A fermented rice noodle raw material mixing step of mixing the tea raw material and the second raw raw material in a mixer so as to mix them evenly, and an appropriate amount of water is added to the mixed fermented rice noodle raw material, and a proper amount (about 7 kilograms or less) Steaming step of steaming for 1 hour in the state of 90 ° C to 100 ° C at the temperature of 90 ° C to 100 ° C and 130 days of rice noodles of the aged dough are molded by a screw extruder, and the extrusion mold of the screw extruder, Extruded holes 130, noodle extrusion holes 1.3 mm in radius, internal temperature of screw extruder 100 ° C ~ 110 ° C, screw press pressure 100 bar ~ 120 bar The fermented rice noodle soup is continuously extruded from the screw extrusion molding machine at a rate of 60 kg per hour, and the fermented rice noodle soup is continuously extruded from the screw extruder, A cooling step of cooling the fermented rice noodle soup so that the fermented rice noodle soup is immersed in cold water, and the cooled fermented rice noodle soup is a step of drying the fermented rice noodle soup by setting the internal temperature of the dryer to 40 ° C to remove water on the surface of the fermented rice noodle soup, A vacuum packaging step in which vacuum packaging is carried out so as to ensure a distribution period and a vacuum packaging step in which a vacuum packaging state is passed through an automatic inspection machine to check whether there is an abnormality, Feature.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented rice noodle manufacturing method and product,

The present invention relates to a method for producing fermented rice noodle and a product thereof, more specifically, The patent registration No. 1319915 registered by the applicant of the present application and the method of manufacturing the fermented rice noodle (hereinafter referred to as "pre-registered patent") has been improved. Korean Patent Laid-open No. 10-2014-0073749 In order to enjoy satisfactory taste of rice noodles by improving, improving (improving) and improving (improving) the problems of the fermented rice noodle soup manufacturing method and its product , And to improve productivity.

In general, the method of mass production of founding water is to prepare a suitable amount of wheat flour with an appropriate amount of sodium and water, then knead the dough into a noodle extruding machine to form a plurality of strands of the noodle, Dried noodles in the natural shade for 4 to 6 hours and dried noodles are cut to a certain length and then packaged and distributed.

In the production method of raw noodles, raw noodles, which are formed into a plurality of strands in a noodle extrusion manufacturing machine, are cut into a certain length without being dried, and then packaged and distributed.

However, in the case of a so-called noodle, it is different from the above-mentioned founding noodle or raw noodle, when the finished dough is put into a noodle extrusion manufacturing machine equipped with a heating system, the thickness of the strand is different, Like karaok, it is fully cooked in the process of noodles being molded in a noodle extrusion manufacturing machine.

The noodle noodles that are cooked as described above are extruded in a very hot state and stick to each other. As soon as they come out, the noodle noodles are cooled to 50 ° C or less by passing through a cold water tank. Then cooled to room temperature, and packaged and circulated in a state in which the surface water of the noodles is completely removed.

The distributed noodles are generally boiled in boiling water for 3 to 4 minutes, and then they can be eaten in various shapes according to taste or taste such as cold noodle soup, bibim noodle, feast noodle and the like.

  The present invention relates to a method for producing fermented rice noodle and a product thereof, more specifically, By improving, improving (improving) the problems of the manufacturing method of the fermented rice noodle filed by the present applicant and filing the patent application No. 10-2014-0073749 on Apr. 17, 2017 and the product thereof , Enjoying the taste of satisfying rice noodles and improving productivity.

Hereinafter, a method of preparing the above-mentioned patent is described. The preparation method comprises preparing a fermented rice flour; A kneading step for ripening the kneaded product; A molding step for molding rice noodles; A cooling step for cooling the rice noodle; A coating step for coating rice noodle; And drying the rice rice noodle.

And, the disclosed patents that preceded the above-mentioned pre-registered patents include: rice nuclide raw material preparing step; Rice noodle raw material mixing step; Kneading stage; Steam stage; An extrusion step; Cooling step; Drying step; Cutting step; Packaging step; Preparing a rice nuclide raw material comprising fermented rice flour, fermented rice bran rice bran (fermented rice bran) fermented powder, refined salt, porcine potato wedge, purified water obtained by pulverizing white rice; The rice nuclease preparation raw material in the preparing step is prepared by mixing 700 g of fermented rice flour, 200 g of fermented rice bran powder, 15 g of refined salt and 100 g of porcine sweet potato starch and mixing them evenly with an agitator without adding water; A kneading step of adding 300 ml of purified water to the mixed rice noodle raw material and kneading with a stirrer; Pressing the dough into a low-pressure steamer of 5 kg to 10 kg for 1 hour at 90 ° C to 100 ° C; The aged dough was extruded into a noodle extrusion molding machine having an inner temperature of 100 ° C. to 110 ° C. and a screw pressure of 100 bar to 120 bar and an extruder having an outer diameter of 150 Ø and a diameter of 1.3 mm, An extrusion molding step of molding the noodle at a speed that is lower than the first temperature; A cooling step of cooling the long extruded rice noodle to a temperature of 40 캜; A drying step of keeping the noodles moving in a cooled state at an internal temperature of 40 캜 to dry the noodle surface to remove moisture; A cutting step of cutting the dried noodles into 25 cm to 32 cm; A packaging step of packaging the cut noodles; The inspection is carried out through the automatic inspection machine which passes the automatic machine and confirms the abnormality.

However, the applicants of the present invention can not provide the fermented rice noodle soup which can enjoy the desired flavor owing to the blending ratio of the ingredients and the manufacturing method as a result of the experiment and the tasting.

In recent years, rice noodles, which have become popular in the food culture, have become known as the rice noodle soup since 2000 and have become a special food to be enjoyed at the hotel.

However, the origins of noodles are not certain, but after 200 years of cultivation of wheat in China, it is said that they started to produce noodles by processing wheat into flour from Korea, China and Japan, east of Central Asia. According to the records of Koryo Dynasty, written by the Song Dynasty of the Goryeo Dynasty, it is written as 'to write a rite on a rite and sell it on a temple,' so that noodles are not foods that are routinely eaten It is known as a food to treat with special food when it comes to wedding or wedding.

Before rice noodles were known in Korea, noodles were generally known as flour, buckwheat, and acorn. Since 2000, people have become more and more interested in health and enjoy taste with eyes, nose and mouth. As a result of the desire to be able to eat, rice noodle materials including five-colored noodles made from plants such as various petals that can be eaten with beauty, taste and nutrition have appeared. Therefore, it is made in a slightly different way and has been flavored (flavor).

On the other hand, it is known that wheat flour, which is widely used today as bread, is processed in a circular state before processing, with 85% of starchy oil, about 13% of slanting layer, and about 2% of embryo It is known that it is difficult to completely remove the tilt and the embryo, although it separates the part of the endosperm when preparing the flour which is not mixed with the impurities in the milling process.

 In the modern milling process, the grain of wheat cleaned thoroughly is smoothened by the singer and the dehydration process, and then the process of separating the feed oil from the tilting is performed. The roughest and coarse particles of the wheat grain thus separated are called sizing , Medium sized particles are called middlings, and the finest and finer particles are called break flour.

The grade of flour is usually divided on the basis of the wheat yield (%) obtained when milling wheat or the weight of flour produced per 100 lbs of wheat, where the yield of about 75% is common white flour, It gets dull, flour is gained and the remaining embryo is tilted and used as animal feed.

The oil extracted from the embryo is used as a nutritional supplement for the human body. The part of the embryo removed from the oil is used for breakfast processed food. When the water is poured, the protein in the flour forms gluten, The gluten, which is a substance, is connected to the dough in a net shape and acts to inflate the bread because it has gas.

On the other hand, the strength of gluten varies depending on the protein content in wheat flour. The wheat flour with a protein content of 8% ~ 12% is a wheat flour with low gluten content. The flour, It is mainly used for making crunchy tissue products and the protein content of 12% ~ 15% is high gluten flour. It is a flour, bread, small roll, hard roll, Used to make products.

Of the various types of flour, whole wheat flour or graham flour is milled as it is, and generally does not bleach. Gluten flour is whole wheat flour with starch removed and increased protein content.

In the milling process, the gravity force (medium force powder) that eliminates the tilting and embryo is used for all products that do not need a specific flour, such as bleaching, and the flour for making the cake is made from wheat flour It has a very smooth texture.

In addition, the kinds of wheat flour are divided into high-strength, low-strength, gravity, and strength in the order of high protein content, and in the order of low amount of ash contained due to quality difference, grades such as first, second and fourth , And it is generally classified into categories according to the cooking.

In recent years, however, the use of flour, especially wheat flour, noodles and noodles are not beneficial to the health of research results and medical science, such as the announcement of the theory that the world using wheat flour noodles and noodles such as cotton types and bread to avoid the phenomenon While rice, noodles, and rice cakes, which use rice, are very popular.

Accordingly, the present invention provides a method for producing a fermented rice noodle so as to provide a rice noodle that can be eaten in a simple and easy manner, and it is an object of the present invention to provide a method for producing fermented rice noodle, Is achieved.

The present invention for achieving the above object is to provide a fermented rice noodle raw material for fermented rice noodle, a fermented brown rice flour, fermented brown rice husk, fermented brown rice husk, raw water, mushroom water, white rice, The fermented rice noodle soup prepared in the above step and the raw materials of the prepared fermented rice noodle soup constitute the first raw material of the fermented rice noodle. The fermented rice noodle soup is prepared in the fermentation tank with 24.8% of white rice, 4.58% of rice gruel, 7.7% of raw water and 0.8% Following the mucus induction step of the primary raw material which is rotated for 10 minutes to 15 minutes and the constitution of the primary raw material, 41.22% of white rice, 17.55% of raw rice, 41.2% of barley husk and 0.05% of heat resistant lactic acid bacteria are weighed and put into a rotating fermenter The fermented rice noodle is fermented and fermented for 2 minutes at a low speed for 1 minute at a medium speed for 10 minutes and then stopped for 30 minutes to ferment the fermented rice material. The dough is put into a steamer and kneaded at a temperature of 90 ° C to 100 ° C. The fermented rice noodle soup is extruded by a screw extruder. The fermented rice noodle soup which is cooked in a screw extruder is cooled by passing through a state in which it is immersed in cold water, The dried fermented rice noodle soup was dried at 40 ° C to remove moisture from the surface of the fermented rice noodle soup. The dried fermented rice noodle soup was cut to a length of 25 cm to 32 cm, vacuum packed to guarantee the shelf life, And the vacuum packaging state is checked and distributed.

The present invention relates to a method for manufacturing a rice bran mixture, which comprises constituting a rice bran (rice), yeast (fermented brown rice flour), fermented rice husk (rice bran), water, mushroom water, white rice, raw rice bran, barley bark, Since the fermented rice noodle soup is boiled in boiling water, the outer surface of the fermented rice noodle does not melt or spread (dissolve) and bubbles are not generated. Especially, after boiling, it is blown or spread So that the fermented rice noodle has an effect of providing excellent food and texture with the original taste.

In addition, the present invention promotes the consumption of rice to effectively reduce the amount of stock of rice that is accumulated every year in grain storage warehouses, thereby reducing the cost of storing rice, and effectively preventing deterioration caused by storing rice for a long period of time Furthermore, consumption of flour is reduced and rice consumption is increased, which contributes to the public health.

The drawing shows a manufacturing process diagram illustrating the manufacturing process of the present invention

Hereinafter, the present invention will be described in detail. The drawing is a manufacturing process diagram illustrating the process of producing fermented rice noodles of the present invention.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In addition, the terms described below are defined in consideration of the functions of the present invention, which may vary depending on the user, the intention or custom of the operator, and the like.

It goes without saying that the definition should be made based on the contents throughout the present specification.

The present invention relates to a fermented rice noodle prepared by preparing a fermented rice noodle raw material as a raw material for a fermented rice noodle, a fermented brown rice flour, a fermented brown rice husk, a raw water, a mushroom water, a rice white rice, A raw material preparing step (10);

The fermented rice noodle soup prepared above is a step constituting the first raw material of fermented rice noodle soup. The fermented rice noodle soup is composed of 24.8% of white rice, 4.58% of rice gruel, 7.7% of raw water and 0.8% of mushroom water in fermentation tank, A mucus induction step (20) of the raw material;

In the state of performing the intravenous induction step (20), the rotation of the fermentation tank is stopped, and the first raw material is firmly gathered by hand clustering, A fermentation step (30) of the first raw material for fermenting the first raw material by stopping the fermentation tank for one hour until the fermentation tanks are easily broken;

Next, 46.92% of white rice, 8.4% of yeast and 6.8% of fermented brown rice husk (rice bran) were weighed into a mixer at a high speed for 10 minutes at low speed for 30 minutes, A primary raw mixer stage (40);

The primary raw material in the mixed state was put into a pulverizer so that the particle size was 300 mesh; a primary raw material crushing step (50) of crushing the raw material to obtain a mesh state;

The pulverized primary raw material is placed in a drier and the primary raw material is constituted by a drying step (60) of drying the primary raw material to be dried until the moisture content reaches 11% while maintaining the temperature at 40 ° C., , 41.22% of white rice, 17.55% of raw rice bran, 41.2% of barley husk and 0.05% of heat-resistant lactic acid bacterium were weighed and placed in a rotating fermenter and rotated at a low speed for 1 minute at a medium speed for 10 minutes and then stopped for 30 minutes, (70) of a fermented rice noodle which is fermented and aged by a second raw material fermentation;

The fermentation-aged secondary powder material was placed in a pulverizer to prepare a 300 mesh granule; a pulverization step (80) for low-speed pulverization with a mesh;

A drying step (90) of placing the pulverized secondary raw material in a drier and maintaining the temperature at 40 ° C. and drying the secondary raw material of the fermented rice noodle until the moisture content reaches 11%;

A fermented rice noodle raw material mixing step (100) in which the above-mentioned primary raw materials and secondary raw materials are mixed in a mixer so as to be mixed evenly;

Adding a proper amount of water to the mixed fermented rice noodle soup raw material, kneading the mixture, steaming the fermented rice noodle soup raw material in an appropriate amount (about 7 kilograms or less) into a steamer and steaming it at 90 to 100 ° C for 1 hour;

The extruded mold of the screw extrusion molding machine had an outer diameter of 150, a noodle extrusion hole of 130, a noodle extrusion hole of one radius of 1.3 mm, a screw extrusion molding machine (120) for molding a fermented rice noodle at a rate of 60 kg per hour by injecting the aged dough into a noodle extrusion molding machine having an internal temperature of 100 ° C. to 110 ° C. and a pressure of 100 bar to 120 bar, ;

The fermented rice noodle soup continuously extruded from the screw extrusion molding machine is cooled in a cooling step (130) in which the fermented rice noodle water is immersed in cold water maintained at 40 ° C or less and cooled.

The cooled fermented rice noodle soup includes a drying step (140) for removing water from the surface of the fermented rice noodle by setting the internal temperature of the dryer to 40 ° C .;

A cutting step (150) of cutting the dried fermented rice noodle soup to a length of 25 cm to 32 cm;

A vacuum packaging step (160) for carrying out a vacuum packaging so as to ensure a circulation period of the cut fermented rice rice noodle;

(170) for inspecting whether or not the vacuum packed state is abnormal by passing the vacuum packed state through the automatic inspection machine, and then distributing it to consumers through the wholesale and retail market, thereby reducing the consumption of flour which is not beneficial to health, Consumption is increased, and noodles are manufactured and supplied with rice that is processed to improve health, and it is provided to help people's health.

10: Fermented rice noodle preparation stage
20: Primary slurry induction step
30: First raw material fermentation step
40: Primary raw mixer stage
50: Primary raw material crushing step
60: Primary raw material drying step
70: Second raw material fermentation stage
80: crushing step
90: Secondary raw material drying step
100: raw material mixing step
110: Steaming step
120: extrusion step
130: cooling step
130a: alcohol treatment step
140: drying step
150: Cutting step
160: Vacuum packaging step
170: Inspection step

Claims (4)

A method for producing fermented rice noodle and a product thereof,
Fermented rice nuclides prepared from fermented rice nuclides as a raw material for fermented rice nucifera (raw rice), rice husk (rice rice), yeast (fermented brown rice flour), fermented rice husk (rice ghoul), raw water, mushroom water, white rice, raw rice bran, 10);
The fermented rice noodle soup prepared above is a step constituting the first raw material of fermented rice noodle soup. The fermented rice noodle soup is composed of 24.8% of white rice, 4.58% of rice gruel, 7.7% of raw water and 0.8% of mushroom water in fermentation tank, A mucus induction step (20) of the raw material;
In the state of performing the intravenous induction step (20), the rotation of the fermentation tank is stopped, and the first raw material is firmly gathered by hand clustering, A fermentation step (30) of the first raw material for fermenting the first raw material by stopping the fermentation tank for one hour until the fermentation tanks are easily broken;
Next, 46.92% of white rice, 8.4% of yeast and 6.8% of fermented brown rice husk (rice bran) were weighed into a mixer at a high speed for 10 minutes at low speed for 30 minutes, A primary raw mixer stage (40);
The primary raw material in the mixed state was put into a pulverizer so that the particle size was 300 mesh; a primary raw material crushing step (50) of crushing the raw material to obtain a mesh state;
The pulverized primary raw material is put into a dryer and the primary raw material is constituted by the drying step (60) of drying the primary raw material to be dried until the moisture content reaches 11% while maintaining the temperature at 40 ° C.,
Following the primary raw material composition, 41.22% of white rice, 17.55% of raw rice husk, 41.2% of barley husk and 0.05% of heat resistant lactic acid bacteria were weighed and placed in a rotating fermenter and rotated at low speed for 1 minute at medium speed for 10 minutes, A fermenting rice noodle fermentation aging step (70) for fermenting a secondary raw material to be aged;
The fermentation-aged secondary powder material was placed in a pulverizer to prepare a 300 mesh granule; a pulverization step (80) for low-speed pulverization with a mesh;
A drying step (90) of placing the pulverized secondary raw material in a drier and maintaining the temperature at 40 ° C. and drying the secondary raw material of the fermented rice noodle until the moisture content reaches 11%;
A fermented rice noodle raw material mixing step (100) in which the above-mentioned primary raw materials and secondary raw materials are mixed in a mixer so as to be mixed evenly;
Adding a proper amount of water to the mixed fermented rice noodle soup raw material, kneading the same, adding a proper amount of the fermented rice nuclease raw material into a steamer, and steaming the mixture at a temperature of 90 ° C to 100 ° C for 1 hour;
The extruded mold of the screw extrusion molding machine had an outer diameter of 150 mm, a noodle extrusion hole of 130 mm, a noodle extrusion hole of one radius of 1.3 mm, a screw extrusion molding machine (120) for molding a fermented rice noodle at a rate of 60 kg per hour by injecting the aged dough into a noodle extrusion molding machine having an internal temperature of 100 ° C. to 110 ° C. and a pressure of 100 bar to 120 bar, ;
The fermented rice noodle soup continuously extruded from the screw extrusion molding machine is cooled in a cooling step (130) in which the fermented rice noodle water is passed through and immersed in cold water maintaining a temperature of 40 ° C or lower.
The cooled fermented rice noodle soup includes a drying step (140) for removing water from the surface of the fermented rice noodle by setting the internal temperature of the dryer to 40 ° C .;
A cutting step (150) of cutting the dried fermented rice noodle soup to a length of 25 cm to 32 cm;
A vacuum packaging step (160) for carrying out a vacuum packaging so as to ensure a distribution period;
A method for manufacturing a fermented rice noodle soup which circulates through a checking step (170) for checking the presence or absence of an abnormality by passing a vacuum packaging state through an automatic inspection machine. The method according to claim 1,
The raw material preparation step 10, the mucus induction step 20, the fermentation step 30, the mixer step 40 of the primary raw material, the primary raw material crushing step 50 and the drying step 60 of the primary raw material 1 The raw material is constituted and the fermentation aging step 70, the pulverization step 80, the drying step 90, the raw material mixing step 100, the steam step 110, the extrusion step 120, The method of any one of the preceding claims, further comprising a step (130a) of treating the fermented rice noodle soup to spray alcohol on the surface of the moving fermented rice noodle so as to extend the circulation period, (150), and a product thereof. Fermented rice flour fermented in a fermentation room at 30 ° C for 1 hour and 30 minutes, 700 g of the fermented broth 1 and 9 were mixed, 200 g of the fermented lactic acid bacteria powder, 15 g of the tablets, 100 g of the potato starch and 300 ml of purified water, And dried in a fermenter at a low speed for 1 minute at a medium speed for 10 minutes. After the fermentation was terminated for 30 minutes, the mixture was fermented and aged to obtain 250 mesh; The extruded mold of the screw extrusion molding machine had an outer diameter of 150, a noodle extrusion hole of 130, a noodle extrusion hole of one radius of 1.3 mm, a screw extrusion The fermented rice noodle is extruded at a rate of 60 kg per hour by extruding a noodle with an internal temperature of 100 ° C. to 110 ° C. and a screw pressure of 110 bar. The fermented rice noodle is extruded at 40 ° C. or lower Dried in a state of being immersed in cold water to be maintained and cooled, and dried to remove the surface water of the fermented rice noodle at an internal temperature of 40 ° C. The resulting mixture was cut into a length of 25 cm to 32 cm, vacuum packaged and inspected, And a product thereof. The method according to claim 1,
Fermented brown rice flour 80%, lactic acid bacteria 8%, alkaline water 30% and salt 15%, and mixed with a stirrer so that the water was not added. Then, the mixture was added to a stirrer for 3 minutes at low speed, 7 minutes at medium speed The finished dough is put into a steamer and aged at 95 ° C for 1 hour and 30 minutes. The aged dough is put into a noodle extruder and cooked at a temperature of 130 ° C and extruded. At the same time, alcohol is sprayed on the surface Coating, followed by cooling, cut to a predetermined length, and then packaged and circulated to produce a fermented rice noodle.

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