KR20170016167A - Rice noodle with zein and method for production thereof - Google Patents
Rice noodle with zein and method for production thereof Download PDFInfo
- Publication number
- KR20170016167A KR20170016167A KR1020150109586A KR20150109586A KR20170016167A KR 20170016167 A KR20170016167 A KR 20170016167A KR 1020150109586 A KR1020150109586 A KR 1020150109586A KR 20150109586 A KR20150109586 A KR 20150109586A KR 20170016167 A KR20170016167 A KR 20170016167A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- jane
- added
- flour
- rice flour
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 86
- 235000009566 rice Nutrition 0.000 title claims abstract description 86
- 229920002494 Zein Polymers 0.000 title claims description 18
- 239000005019 zein Substances 0.000 title claims description 18
- 229940093612 zein Drugs 0.000 title claims description 18
- 235000012149 noodles Nutrition 0.000 title description 10
- 238000004519 manufacturing process Methods 0.000 title description 6
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 86
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims description 58
- 108010068370 Glutens Proteins 0.000 claims description 14
- 235000021312 gluten Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000002344 surface layer Substances 0.000 abstract description 2
- 108010055615 Zein Proteins 0.000 description 15
- 238000004458 analytical method Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 208000012657 Atopic disease Diseases 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- 208000015943 Coeliac disease Diseases 0.000 description 1
- 108060008539 Transglutaminase Proteins 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
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000011248 coating agent Substances 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
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 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
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 102000003601 transglutaminase Human genes 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a rice surface containing jane and a process for producing the rice rice surface, and it is possible to produce a pure rice surface having a rice content of 90% or more because the surface layer can be formed even if only 5 to 10% of the jain is added to the rice ground.
Description
The present invention relates to a rice surface containing jane and a process for producing the same, and more particularly to a process for producing a rice surface containing jane and having a rice content of 90% or more.
In general, noodles are made by mixing wheat flour, water and salt as main ingredients and kneading them. In particular, gluten contained in wheat flour is a major physico-chemical function that enables stable surface formation on the surface and gives elasticity and texture to the product.
However, wheat gluten has been reported to cause allergic and atopic diseases such as celiac disease, and there is growing interest in gluten-free products that do not use flour. Particularly, research on the use of rice flour as a substitute for gluten-containing flour has been attempted and related rice products have also been introduced.
As the dietary pattern of the people of the country is diversified and the consumption of domestic rice is decreasing, the rice is processed secondarily, rather than consumption as stock, so that various processed rice products (processed rice, liquor, rice cake, noodles, In the United States. However, since rice flour lacks gluten, it lacks cohesion and low elasticity. In particular, conventional gluten-free products can not be made into a sheet in the form of a dough, and they are mainly produced in the form of extruded surfaces using an extruder. In the case of products such as kokkusu and yutangmyeon which are rolled in sheet form to form a face plate, rice is only partially added within about 30% of the flour, but it still has technical limitations to replace the whole flour. Accordingly, development of processing technology and materials that can overcome these technical limitations in developing gluten-free products using rice flour is required.
The present invention aims at developing and providing a pure rice surface having a rice content of 90% or more by utilizing a jane as a substitute for gluten and a method for producing the same.
In order to achieve the above object, the present invention provides a rice surface characterized in that 5-10 wt% of zein is added. The present invention can provide a pure rice surface having a content of rice of 90% or more because it is possible to form a surface zone even if only 5 to 10% by weight of jane is added. And 5 to 10% by weight of zein is added. If the zein is added in an amount of 5% by weight or more, the sheet and the surface layer are stably formed. If the zein is added in an amount exceeding 10% by weight, the content of rice becomes relatively small. It does not meet the goal. Also, when 1 wt% of zein is added, the sheet can not be formed and the surface can not be formed. When 3 wt% of zein is added, the sheet is formed but the length of the surface is short.
Zein is a protein derived from corn and designated as a GRAS substance by the US FDA, and is applicable to pharmaceuticals and foods. Overseas, it has been used as a coating agent for candy, nuts, fruits, capsules and other foods and medicines. However, it has not been used as a food material in Korea yet. In particular, no technique has been disclosed for preparing gluten-free surface by adding jane to cotton dough.
On the other hand, in the present invention, the rice surface preferably does not contain gluten or wheat flour. The rice surface of the present invention is added with 5 to 10% by weight of zein because the surface zone is formed without addition of gluten or wheat flour.
On the other hand, the present invention provides a process for producing rice flour, wherein water is added to rice flour, kneaded to prepare a kneaded product, and then the rice flour is baked to replace 5-10% of the weight of the rice flour with a jane. According to the present invention, a rice surface having a rice content of 90% or more can be produced.
In the present invention, it is preferable that the kneading is performed at a temperature of 30 to 40 캜 after adding rice and water to the rice flour. This is because the zein exhibits viscoelasticity at a temperature of 30 DEG C or higher to form a film. Accordingly, the present invention can produce rice flour without addition of gluten by adding zein and kneading at a temperature of 30 to 40 ° C. Although it is possible to knead at a temperature of 40 ° C or more, considering the energy input for raising the temperature, it is not necessary to knead the raw material in excess of 40 ° C in terms of economy.
Meanwhile, in the present invention, it is preferable that the surface is preferably formed by rolling the kneaded product into a sheet form, and then cutting the kneaded product into a face shape. In general, gluten-free rice noodles are mainly produced in the form of extruded surface using an extruder because the dough is not formed into a sheet form, or the rice is partially added within 30% or less of the flour. In the present invention, Rolled rice noodles can be made by rolling dough of 90% or more.
According to the present invention, even if 5 to 10% by weight of Jane is added to the rice flour, the surface area can be formed, so that a pure rice surface having a rice content of 90% or more can be produced.
Fig. 1 is a photograph showing the characteristics of Jane.
FIG. 2 shows the results of analyzing the characteristics of rice flour dough added with Jane.
Fig. 3 is a manufacturing process diagram of a rice surface to which a jane is added.
Fig. 4 is a photograph of a rice dough sheet and a rolled rice noodle to which a jane is added.
Fig. 5 shows the texture analysis results of the rice flour added with zein.
Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
[ Experimental Example One: Jane's Characteristic check]
In this experiment, we tried to confirm the characteristics of Jane.
Wheat gluten and zein were kneaded at room temperature and 30 ° C or higher, respectively, to confirm that a film was formed.
As a result of the experiment, it was confirmed that wheat gluten forms a film even at room temperature, but the film does not form a film at room temperature but forms a film at a temperature of 30 ° C or higher (FIG. 1). Fig. 1 is a photograph showing the characteristics of Jane.
[ Experimental Example 2: Jane Analysis of characteristics of added rice flour dough]
In this experiment, we tried to determine the characteristics of rice flour dough with addition of jane.
Rice flour dough, rice flour dough with jane added, and flour dough were prepared, respectively, and the characteristics of the dough at 35 ° C were confirmed using Mixolab.
Rice flour dough and flour dough were prepared by adding 41 g of water to 35 g of rice flour or wheat flour and kneading at 35 ° C.
The rice flour paste added with Jane was replaced with 1.75 g and 3.5 g of jane which were 5 and 10% by weight based on the rice flour, based on 35 g of the rice flour, and 41 g of water was added thereto, followed by kneading at 35 ° C to prepare a rice flour dough .
As a result, it was confirmed that rice flour was very low in the case of dough stability at a torque torque of 1.1 Nm, while wheat flour was very stable because it contained gluten. In addition, it was confirmed that the higher the content of Jane, the longer the time to stay at 1.1 Nm, the higher the dough stability, and the gluten-free dough with viscoelastic properties was formed during the application of Jane (FIG. 2) . FIG. 2 shows the results of analyzing the characteristics of rice flour dough added with Jane.
[ Example One: Jane Containing Rice noodles Produce]
As shown in the following Table 1, the dough was prepared by replacing 1, 3, 5, and 10% of Jane with the weight of the rice flour and setting the moisture content to 41% of the total weight. Water was added at 35 DEG C water and kneaded for 6 minutes. The dough composition thus prepared was passed through a dough between two rollers to form a sheet having a thickness of 1.4 mm, cut to a width of 4 mm to form a face sheet, and then steamed for 1 minute. Thereafter, it was dried to prepare a rice surface containing jane (see Fig. 3). Fig. 3 is a manufacturing process diagram of a rice surface to which a jane is added.
As a result of the production of rice flour, rice flour dough with 5% or more of Jane added was very well formed, and the cotton flour with a thickness of 1.4 mm and width of 4 mm was successfully produced, whereas the rice flour dough with 1% And the rice flour paste in which 3% of jane was added had a sheet formed, but it was confirmed that the rice flour was not formed long because the shape was not stable (FIG. 4). From the above results, it was confirmed that rice flour can be produced without gluten by adding 5% or more of Jane. Fig. 4 is a photograph of a rice dough sheet and a rolled rice noodle to which a jane is added.
[ Experimental Example 3: Jane Added Rice noodles Texture analysis]
In this experiment, we tried to analyze the texture of rice surface with added jane.
The texture of rice flour substituted with 5% and 10% by weight of Jane in terms of the weight of the rice flour prepared in Example 1 was analyzed using a texture analyzer before and after cooking.
As a result of analysis, it was confirmed that the higher the content of the jane replacing the rice flour, the higher the tensile strength value (FIG. 5). From the above results, it was confirmed that the rice surface containing zein had a high kidney strength without addition of gluten, and thus it was able to confirm that it was chewy. Fig. 5 shows the texture analysis results of the rice flour added with zein.
Claims (5)
The above-
Characterized in that gluten or wheat flour is not added.
Characterized in that 5 to 10% of the weight of the rice flour is replaced with zein.
The dough,
Wherein the rice flour is added at a temperature ranging from 30 to 40 DEG C after addition of zein and water.
The surface,
And rolling the kneaded product to form a sheet, and cutting the kneaded product into a face shape.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150109586A KR20170016167A (en) | 2015-08-03 | 2015-08-03 | Rice noodle with zein and method for production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150109586A KR20170016167A (en) | 2015-08-03 | 2015-08-03 | Rice noodle with zein and method for production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170016167A true KR20170016167A (en) | 2017-02-13 |
Family
ID=58156107
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150109586A KR20170016167A (en) | 2015-08-03 | 2015-08-03 | Rice noodle with zein and method for production thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170016167A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101361150B1 (en) | 2013-05-22 | 2014-02-13 | 전남대학교산학협력단 | Composition for Manufacturing Gluten-Free Rice Noodle and Manufacturing Method Thereof |
| KR20140140268A (en) | 2013-05-29 | 2014-12-09 | 세종대학교산학협력단 | Rice dough with the dietary fiber of mushroom and rice noodle therefrom |
-
2015
- 2015-08-03 KR KR1020150109586A patent/KR20170016167A/en active Search and Examination
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101361150B1 (en) | 2013-05-22 | 2014-02-13 | 전남대학교산학협력단 | Composition for Manufacturing Gluten-Free Rice Noodle and Manufacturing Method Thereof |
| KR20140140268A (en) | 2013-05-29 | 2014-12-09 | 세종대학교산학협력단 | Rice dough with the dietary fiber of mushroom and rice noodle therefrom |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2952021C (en) | Healthy biscuit | |
| CN104996909B (en) | A kind of special low albumen sorghum noodles of Diabetic Nephropathy patients and preparation method thereof | |
| RU2555480C2 (en) | Whole-grain instant pasta products | |
| KR20140052333A (en) | Manufacturing method of rice cold nuddle and rice cold nuddle by the same | |
| KR101918843B1 (en) | Manufacture method of Low temperature maturing dried noodle | |
| KR101945855B1 (en) | Method for production of rice noodle with dodam rice contained high-amylose including resistant starch | |
| KR101124666B1 (en) | A single mandu wrapper and composition of the same | |
| KR20180071871A (en) | Manufacturing Method of Fish Cake included Glutinous Rice | |
| JP7118644B2 (en) | Method for producing noodles | |
| KR101916852B1 (en) | Oat containing Wheat Processed Foods and preparation method thereof | |
| KR20170016167A (en) | Rice noodle with zein and method for production thereof | |
| EP3135121A1 (en) | Noodles and a method for the preparation of noodles | |
| KR101795479B1 (en) | Gluten fortifying agent for expansibility enhancement of gluten protein | |
| KR20210055345A (en) | A method of manufacturing dry noodles(naengmyeon) with excellent texture and cooking convenience by using a three-layer sheet manufacturing method using a triple roller | |
| KR101940576B1 (en) | Agar noodles manufactured using agar powder and method for manufacturing the same | |
| KR20200073575A (en) | A method for producing noodles using wheat bran and A noodle produced by the same | |
| KR101687369B1 (en) | Rice noodles including the extract which from natural subject and Preparation Method thereof | |
| KR20200056601A (en) | Confectionery method using wheat cultivar Ofree | |
| KR102284137B1 (en) | Method for production of gluten-free noodle slit from sheeted dough with starch-hydrocolloid | |
| KR20190112964A (en) | A Novel dumpling skin made with nonglutinous rice and a viscosity agent and preparation method thereof | |
| KR20180053992A (en) | Wheat Processed Foods Using High Hydrostatic Pressure Treated Korean Wheat Flour and preparation method thereof | |
| KR101798223B1 (en) | Bread containing octenyl succinic anhydride modified potato starch, and manufacturing method of the same | |
| CN110786451B (en) | 100% buckwheat flour fine dried noodles and processing method thereof | |
| KR20140105046A (en) | Manufacturing method of rice noodle including cellulose | |
| RU2649982C1 (en) | Compound of dough for preparation noodle products quick to make “fastfibre plus” |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| AMND | Amendment |