KR20160120493A

KR20160120493A - Manufacture method of rice noodles

Info

Publication number: KR20160120493A
Application number: KR1020150049605A
Authority: KR
Inventors: 한현정
Original assignee: 한현정
Priority date: 2015-04-08
Filing date: 2015-04-08
Publication date: 2016-10-18

Abstract

There is provided a method for producing a noodle using rice. The provided manufacturing method comprises the steps of washing rice with water and then pulverizing the rice into a rice flour; mixing the rice flour with a seasoning member and purified water at a predetermined ratio; A step of extruding the primary molding and secondary molding the primary molding with a noodle; and a step of molding the secondary molding with the noodle, And making the noodles quench the noodles.

Description

{MANUFACTURE METHOD OF RICE NOODLES}

The present invention relates to a method for producing a noodle using rice, and more particularly, to a method for producing a noodle using rice, which comprises applying rice noodles with a soft, (Raw cake).

As it is known, rice is a stock farming product with a small amount of insulin secretion in addition to barley, wheat, etc., preventing obesity, hypertension and arteriosclerosis, and also inhibiting the development of colorectal cancer due to the production of butyrate in fermentation process, lowering blood cholesterol, It combines with copper, zinc and iron components to prevent the harmful heavy metals from being absorbed by the human body.

In recent years, rice (rice flour) based on rice has been developed in order to consume nutrients of rice richer than wheat.

Here, wheat flour is easy to prepare as a cotton due to a gluten component when it is mixed with water, whereas rice flour is not dough because gluten is not present in the rice flour.

Therefore, conventionally, it is common to add gluten to produce noodles made from rice as a main raw material, or to prepare noodles by blending predetermined amounts of wheat flour (about 30%).

Korean Patent Application Publication No. 10-2004-0067191 discloses a method for producing rice noodles mixed with rice flour, expanded rice flour and wheat flour. In order to prepare a rice noodle mixed with rice flour, expanded rice flour and wheat flour, Can not be used properly.

Also, a method for producing rice noodle using starch, wheat flour or activated gluten in rice flour is disclosed in Korean Patent Registration Nos. 0944715, 0080718 and 0952345, respectively. However, such rice noodles have the effect of increasing the viscoelasticity of the dough so as to have the elongation and elasticity of the rice noodle and to provide the effect of forming noodle flour. However, the excessive addition of gluten to the rice noodle does not result in the flavor of the rice noodles, Genetic allergy due to excessive consumption and occurrence of celiac desease caused by gluten protein are often disadvantageous in health care.

In addition, the instant type of rice noodles has shortened the gelatinization time and the like by adding modified starch and the like, but it has disadvantages that it is not compatible with the source due to the addition of starch. As a result, existing rice noodles are elongated and over time, they are torn off or have a hard texture. Therefore, there is a limitation in satisfying the soft and chewy texture, and the phenomenon of being separated from the sauce or the soup and the side It is impossible to reproduce the volume feeling, so that there is a limit in manufacturing a soup type commercial product.

Meanwhile, in recent years, a lot of sleeping-type cold noodles have been distributed, and they are soaked in alcohol and refrigerated in the form of individual packaged products. Such a sleeping surface type is manufactured through a conventional cold-making process (cold-aging and freezing and separating the surface through a thawing process). As a precondition for refrigerated distribution, the additional burden of distribution and distribution costs . In addition, in the case of the submerged cold noodles circulated under refrigeration conditions, it can be confirmed that the moisture content of about 35% deteriorates the texture of the specific surface of the noodles caused by the aging of starch components during distribution, and the characteristic odor of the mung There are cases that are becoming a cause of complaints to consumers. In addition, in case of rice flour prepared by injection of rice as the main raw material, there is a characteristic that aging occurs easily at the time of baking, the food is not good due to poor hydration ability, the cooking time is long, and a lot of soluble substances are eluted.

As a prior art for the production method of such a rice injection surface, Korea Patent Application No. 10-2003-0019005, "Method for Manufacturing Healthy Instant Rice Noodle ", comprises 58% of wheat germ, 20% of wheat flour and 16% of starch as main raw materials In the case of Korean patent application No. 10-2006-0065548 "rice nucifera manufacturing method ", 50% of rice and 40% of wheat flour are used as main raw materials, and a conventional cold noodle manufacturing method Followed by three stages of drying for 6 to 10 hours. Korean Patent Application No. 10-2007-0048068, entitled " Method of manufacturing an injection surface with reduced drying time and an injection surface produced by this method, "unlike a conventional cold-side injection method, The automation process is automated by dualizing the injection process, the automatic surface molding device, and the drying process. However, due to the nature of the gorgeous rice, the adhesion of the surface is serious, which limits the manufacturing process to the same process.

Although there are many manufacturing methods of extruding rice with the main raw material as such, there is no effort to solve the disadvantages of the rice noodles at the same time while maintaining the high content of rice in the rice noodles and adding functionalities.

Accordingly, the present invention has been made to solve the general problems of existing noodles using rice as a main raw material,

A problem to be solved by the present invention is to provide a method of manufacturing a noodle using a rice capable of satisfying consumers' preferences by applying a soft and chewy texture of rice cakes to the noodles through a gelatinization process have.

Another problem to be solved by the present invention is to provide a method for manufacturing noodles using rice which can be applied to various noodle dishes.

Another object of the present invention is to provide a method for producing noodles using rice, which can be provided to consumers as raw noodles or quick-frozen noodles which are not added with starch or immersed in a nutrient.

As a concrete means of the present invention for solving the above-mentioned problems,

Washing the rice with water and precipitating the rice, pulverizing the rice into a rice flour;

A step of mixing the rice flour with a seasoning member and purified water at a predetermined ratio, and then heating the rice flour to a predetermined temperature;

A step of heating and extruding the rye which has undergone the above-described smoothing step and primary molding thereof in the form of a rice cake;

Extruding the primary molded product and secondary molding it with a cotton yarn; And

And a step of rapidly quenching the secondary molded noodle to make a raw noodle.

As a preferred embodiment, the seasoning member can be made up of buckwheat flour, rice bran flour, saccharides and tablets.

As a preferred embodiment, in the step of quenching the secondary molded noodle, the noodle immediately after the secondary molding may be quenched with cooling water at 5 ° C to 8 ° C.

As a preferred embodiment, after the step of quenching the secondary molded noodle, it may further include a step of freezing and then packaging or drying and packaging.

As described above, the method for manufacturing the noodle using the rice according to the present invention comprises the steps of forming a primary molded product of gelatinous rice cake, which is gelatinized through a gelatinization step and a primary molding step, The raw molding of the first molded product can be applied to the noodles of the rice cake, so that it is possible to apply the natural soft and chewy texture of the rice cake to the noodles, thereby satisfying consumers' preferences.

In addition, since the present invention is provided to consumers in the state of not adding starch or immersing them in the alcohol, the present invention has the effect of solving the problem that a lot of soluble substance is eluted and the rejection of consumers due to the peculiar smell of the alcohol.

1 is a block diagram for explaining a method for manufacturing a noodle using a rice according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Referring to FIG. 1, the method for manufacturing a noodle using rice according to the present invention includes a rice flour molding step S1, an aging step S2, a first molding step S3, a second molding step S4, And a quenching step S5, and further includes a packaging step S6 after freezing or a packaging step S7 after drying.

Rice Flour Forming Step ( S1 )

The rice flour molding step is a step of pulverizing the rice washed with water for a predetermined time in order to soften the washed rice. Rice can be one or more selected from white rice, brown rice, germinated brown rice and black rice, and it is also possible to selectively mix glutinous rice and / or rice. Such rice is ground by a known milling method, for example, a roll mill to produce rice flour having a particle size of 100 to 300 占 퐉, or it is ground by a roll mill and then jet milled by a jet mill, Any of the pulverization methods capable of obtaining a desired grain size can be used. In this case, the soaking process is called so-called rice. The moisture penetrated into the rice softens the tissue, and when the rice is crushed, fine particles (fine powder) can be obtained.

Luxury ( Gelatinization ) Step S2:

In the gelatinization step, the rice seasoning and the purified water are kneaded and kneaded in the rice flour at a predetermined ratio, and then heated in a temperature environment of about 100 ° C (including steam heating) to make a rice cake.

At this time, the seasoning member is composed of buckwheat flour, rice bran flour, saccharide and purified salt. The buckwheat flour and rice bran flour can be obtained by molding rolls of buckwheat and rice bran by dry milling, wet or semi-wet milling, pin milling or air flow milling. Such buckwheat flour and rice flour are used to improve texture And 15% by weight to 30% by weight with respect to the total weight% of the rice flour and the seasoning member so as to perform the function of preventing the noodles from being broken. The saccharide may be at least one selected from among glucose, fructose, sugar, maltose, lactose, oligosaccharide, amylose, amylopectin, sugarcane, sugar beet, sugar water, candy palm and stevia. In addition, the purified salt is added to control the liver of the noodle, and is not limited to any kind conventionally used in the art. Such a salt may be added in an amount of 0.1 to 2% by weight based on the total weight of the rice flour and the seasoning member. It may be added in a diluted state to purified water. In addition, purified water (or refined water added with refined salt) is added in an amount of 45% by weight to 55% by weight based on the total weight% of the rice flour and the seasoning member. At this time, when the amount of water in the purified water is 55 wt% or more, a phenomenon occurs that the surface line sticks when extruded. When the amount of water is 45 wt% or less, the formation of the surface line is not easy.

On the other hand, when the rice cake is formed by heating in a temperature environment of about 100 캜 as described above, the rice starch contained in the rice flour, namely, the rice starch consisting of amylose and amylopectin, The gel matrix of the net structure is formed, and the inside becomes a gel state by forming a gel structure filled with water and swollen amylopectin. In other words, the gelatinization property of the amylose and the long chain structure on the straight line of amylose are capable of forming a basic skeleton of the noodles by facilitating the gel formation, and by imparting viscoelasticity (stickiness and stickiness), the texture It can be done.

Primary molding step ( S3 )

In the primary molding step, the rye which has undergone the smoothing step is heated and extruded to be shaped into a rice cake. In such a primary molding step, a heating extruder, for example, a heating extruder equipped with a conveying means such as a screw together with a heating means, is used to extrude the rice cake in a rickety-like shape in the extrusion mouth. At this time, in the primary molding step, it is preferable to stir the ricket with a screw in a temperature environment of about 90 캜 by a heating means and then extrude it. The primary molded product formed through the primary molding step in this manner can improve the hardness and cohesion as compared with the state of the rice cake.

Secondary molding step ( S4 )

In the secondary molding step, the primary molding is extruded and molded into a nose. In such a secondary molding step, the primary molding is continuously extruded without heat in the extruder, thereby increasing the uniformity of the dough and facilitating the separation of the surface lines. In addition, in the second molding step, the primary molding is extruded through an extruder having a higher pressure than that of the first molding step, thereby further improving the hardness and cohesiveness of the primary molding. At this time, the noodle formed in the secondary molding step can be molded into various noodles such as noodles or noodles for cold noodles, noodles for noodles, and noodles for pasta by changing the diameter of the extruder of the extruder.

Quenching step ( S5 )

In the quenching step, the quartz extruded in the secondary molded noodle, that is, the molding tool of the molding machine, is quenched with cooling water at 5 ° C to 8 ° C. For this purpose, it is preferable to provide a cooling bath for maintaining the temperature of the cooling water at 5 ° C to 8 ° C in the vicinity of the molding opening of the molding machine for performing the secondary molding step, and the quenched cotton yarn has a predetermined length By cutting, the raw surface can be obtained. At this time, the raw noodles formed in the quenching step can improve the elasticity and masticity as quenching in the cooling water, and the starch remaining in the noodles is separated by the cooling water.

Accordingly, in the method of manufacturing the noodle using the rice of the present invention, a primary molded product of gelatinous rice cake, which has been gelatinized through a gelatinization step and a primary molding step, is formed and then subjected to a secondary molding step and a quenching step Thus, it is possible to produce a raw cake shape in which the primary molding is formed into a true cake shape, that is, a rice cake is formed into a noodle shape, so that the original smooth and chewy texture of the rice cake can be applied to noodles. Particularly, since the noodles prepared by the production method of the present invention are provided to consumers in a state in which starch is not added or immersed in a nutrient, problems such as aging are easily occurred, the hydration ability is poor, It is possible to solve the problem that the cooking time is long and that a large amount of soluble substance is eluted, and the rejection of consumers due to the odor peculiar to the alcohol can be solved. In addition, the noodles produced by the manufacturing method of the present invention can obtain the original soft and chewy texture of rice cake, and thus, it is possible to obtain the texture even when it is edible with soup (on the surface) or sauce (jacobs, rice cake, pasta etc.) It has the advantage of being able to maintain the consumer's taste.

Meanwhile, in the manufacturing method of the present invention, the present invention further includes a step of freezing and packaging the raw surface so that the raw surface can be ingested by the cold surface in addition to the raw surface, or drying and packaging the raw surface so as to be consumed by the warm surface.

Frozen packaging stage ( S6 )

In the freezing and packaging stage, the prepared noodles are frozen in a temperature environment of around -18 ℃ and then wrapped. As such, the frozen packaged product can be supplied to consumers as a commercial product through freezing distribution, and the consumer can eat the cold noodle only by thawing process.

Dry Packaging Stage ( S7 )

In the dry packaging step, the raw surface is dried and packed at a predetermined temperature environment and time. Such dried and packaged products can be supplied to consumers as commercial products through room temperature distribution or refrigerated distribution. At this time, the dried and packaged product is in a state of gelatinization when it is taken on a warm surface, so that a smooth and chewy texture of the noodles can be obtained.

It should be noted that the above-described embodiments are only illustrative and are not intended to limit the scope of the present invention so that those skilled in the art can readily understand and carry out the present invention. Accordingly, it should be noted that various modifications and changes may be made to the above-described embodiments. The scope of the present invention is defined by the following claims in principle.

S1: Rice flour molding step S2: Luxury step
S3: primary molding step S4: secondary molding step
S5: quenching step S6: freezing packaging step (S6)
S7: Dry packing step

Claims

Washing the rice with water and precipitating the rice, pulverizing the rice into a rice flour;
A step of mixing the rice flour with a seasoning member and purified water at a predetermined ratio, and then heating the rice flour to a predetermined temperature;
A step of heating and extruding the rye which has undergone the above-described smoothing step and primary molding thereof in the form of a rice cake;
Extruding the primary molded product and secondary molding it with a cotton yarn; And
And a step of rapidly quenching the secondary molded noodle to make the raw noodle.

The method according to claim 1,
Wherein the seasoning member comprises buckwheat flour, rice bran flour, saccharide, and refined salt.

The method according to claim 1,
Wherein the step of quenching the secondary molded noodle is performed by quenching the noodle immediately after the secondary molding with cooling water at 5 ° C to 8 ° C.

The method according to claim 1,
Wherein the step of quenching the secondary molded noodle further comprises a step of freezing and then packaging or drying and then packaging the noodle using the rice.