KR20170094818A

KR20170094818A - Rice pasta containing cultivar Saemimyeon with high amylose contents and methods thereof

Info

Publication number: KR20170094818A
Application number: KR1020160015816A
Authority: KR
Inventors: 조준현; 송유천; 이지윤; 손영보; 신동진; 한상익; 박동수; 권영업; 손상재; 박병기; 유수열
Original assignee: 대한민국(농촌진흥청장); 거류영농조합법인
Priority date: 2016-02-11
Filing date: 2016-02-11
Publication date: 2017-08-22
Also published as: KR101948791B1

Abstract

The present invention relates to a method for manufacturing rice pasta noodle using saemimyeon, to the rice pasta noodle manufactured by the manufacturing method, and to a food composition comprising the rice pasta noodle. The rice pasta noodle manufactured by using rice flour of white rice and brown rice of the present invention exhibits cooking characteristics which are very similar to the characteristics of imported pasta noodle using conventional durum wheat, and at the same time, exhibits excellent nutritional characteristics of rice. In addition, since the rice pasta noodle can be circulated in a frozen or dried form to be stored for a long period of time, and macaroni as short pasta noodle as well as spaghetti as long pasta noodle are provided to be applied to various types of pasta dishes.

Description

[0001] Description [0002] RICE PASTA SURFACE INCLUDING AMBEROSIS CONTAINING SAMMY SURFACE AND METHOD FOR MANUFACTURING SAME [0002]

The present invention relates to a method for producing a rice pasta surface using a Sammi surface, a rice pasta surface produced by the above production method, and a food composition comprising the rice pasta surface.

In recent years, demand for rice processed products has been expanding due to increased interest in health food culture. Accordingly, a variety of processed rice products are being released in fields such as noodles, baking and confectionery. However, domestic cultivated rice varieties have been criticized as being inferior in processing characteristics to wheat flour and low in price competitiveness of raw tunes, making them unsuitable for the manufacture of processed rice products. In the case of rice noodles and rice paper, the consumption of rice is increasing due to the increase in Vietnamese rice noodle specialty restaurants, along with the activation of the processed rice industry. However, most of the products produced in Thailand and Vietnam are imported and used In fact. Therefore, it is required to develop a variety of rice varieties having high processing competitiveness and high price competitiveness of raw rice tunes, and to develop the technology of rice processed products using the above varieties.

On the other hand, pasta (pasta), which is one of the noodle dishes of Italy, has been increasing in consumption mainly by the young people as the simple food culture becomes common. Pasta noodles are basically made by kneading semolina, a powder made from thick durum wheat flour. Durham Milk contains a large amount of adhesive gluten protein, which makes it suitable for making pasta surface. It has elasticity, so it forms a unique texture of pasta surface and makes it possible to make various shapes.

There are more than 350 varieties of pasta noodles, depending on the type, and can be divided into long pasta and short pasta. Examples of long pasta include Spaghetti, a long and slender cylindrical spaghetti, a long flat Tagliatelle, a thin cotton lasagna, short pastas such as a hollow cylindrical macaroni, (Penne), and a spiral fusilli (fusilli).

Flour used as a main raw material of various processed foods including pasta shows advantages in processability and price competitiveness. However, gluten, which is one of the proteins contained in wheat flour, causes allergy to some people and has a glycemic index, The blood glucose level is rapidly increased.

Thus, a method for producing pasta using rice (Korea Patent Publication No. 2011-0127292) or a rice pasta composition (Korean Patent No. 0028306) has been developed. However, since ordinary rice pasta products are produced by using the rice rice low amylose variety, they have strong stickiness of rice, and they are difficult to make the noodles stick to each other. To solve these problems, rice flour and wheat flour are mixed to produce pasta The quality of the rice is not lowered to the level desired by the consumer. In addition, there were many deficiencies in the cooking characteristics, texture, and taste of rice pasta compared to pasta using conventional durum wheat. Therefore, it is required to develop rice pasta processed products which can be well adapted to the eating habits of Koreans who have been using rice for a long time and can maintain the texture of the imported pasta noodles.

Under these circumstances, the present inventors have made intensive efforts to develop high quality pasta noodles using rice, and as a result, developed a domestic high amylose rice variety and developed rice pasta manufacturing technology using the above varieties. In addition, when the rice pasta of the present invention is compared with conventional pasta noodles using durum rice, it is confirmed that the texture and cooking characteristics are similar or superior, and thus the present invention has been completed.

One object of the present invention is to provide a process for the preparation of a sami rice plant, comprising the steps of: (a) immersing the sami rice surface in water for 1 to 7 hours, or 8 to 26 hours; (b) firstly pulverizing the immersed sami rice surface to obtain a rice flour; (c) adding 5 to 15% by weight of water to 100% by weight of the primary pulverized rice flour, followed by secondary pulverization to obtain a rice flour; (d) 25 to 35% by weight of water and 0.5 to 5% by weight of tapioca starch and 0.1 to 1% by weight of salt are added to 100% by weight of the second pulverized rice flour and 100% The step of making water; And (e) extruding the kneaded product at a gelatinization temperature of 90 to 96 DEG C and an extrusion rate of 690 to 740 rpm to produce a rice pasta surface. And to provide a method for producing the rice pasta surface.

Another object of the present invention is to provide a rice pasta surface produced by the above production method.

It is another object of the present invention to provide a food composition comprising the rice pasta surface.

One aspect of the present invention is a method for making a sami rice comprising the steps of: (a) immersing a Sami surface in water for 1 to 7 hours, or 8 to 26 hours; (b) firstly pulverizing the immersed sami rice surface to obtain a rice flour; (c) adding 5 to 15% by weight of water to 100% by weight of the primary pulverized rice flour, followed by secondary pulverization to obtain a rice flour; (d) 25 to 35% by weight of water and 0.5 to 5% by weight of tapioca starch and 0.1 to 1% by weight of salt are added to 100% by weight of the second pulverized rice flour and 100% The step of making water; And (e) extruding the kneaded product at a gelatinization temperature of 90 to 96 DEG C and an extrusion rate of 690 to 740 rpm to produce a rice pasta surface. And a method for producing the rice pasta surface.

The term "rice pasta surface" of the present invention means an Italian noodle made from rice. Typical pasta noodles are made from semolina (durum wheat-milled grains) and are available in over 350 different varieties. Specifically, the rice pasta surface of the present invention may be a long and sparse cylindrical spaghetti surface or a hollow cylindrical macaroni surface, but is not limited thereto.

In the present invention, the pasta surface is produced by using rice, thereby exhibiting cooking characteristics similar to common pasta surface produced by the durum wheat and exhibiting excellent nutritional characteristics of rice.

The term "Sammi cotton" of the present invention means a variety of rice varieties with high specific gravity for processing high amylose rice pasta. The Saemyong is a high amylose cultivar grown at the National Institute of Rural Development at the National Rural Development Administration with a genetic background. It has a 10 ~ 32% higher growth rate than conventional rice cultivars, (708 kg / 10a), which is a special kind of pasta. In addition, the above-mentioned Sammi surface is 65.7% of the grain quality ratio of rice grain, which is a processing-only cultivar having a high rate of seeding compared to conventional rice noodle varieties and exhibiting very easy crushing characteristics. Based on these excellent varietal characteristics, the present inventors deposited the above-mentioned Sammi cotton with the deposit number KACC98046P on Jan. 15, 2016 at the National Institute of Agricultural Science and Technology.

The term "amylose content" of the present invention means the content of amylose contained in the grain, specifically, the content of amylose contained in one grain of rice. The sami surface of the present invention contains amylose at a higher level than ordinary rice (within 20%). Specifically, the Saemi's surface includes 23 to 28% by weight, specifically 24 to 27% by weight of amylose, but is not limited thereto. In the method for preparing rice pasta of the present invention, the amylose content is 25% And other high amylose rice varieties may be used.

Said step (a) is a step of immersing rice (rice white or brown rice) of 'Sammi cotton', a variety of high amylose, in water, which is called water so as to facilitate the pulverization of rice. The water to be used in the immersion step may be water at room temperature. Specifically, water at 10 to 40 ° C may be used, but is not limited thereto.

The immersion time of the step (a) may be appropriately changed depending on the surrounding environment, that is, the temperature, etc. during immersion. Specifically, it is possible to immerse for 1 to 7 hours in case of using white rice and 8 to 26 hours in case of using brown rice, but it is not limited thereto.

More specifically, it can be immersed for 2 to 6 hours, more specifically 4 hours, in the case of white rice, and 10 to 24 hours, more specifically 12 hours in the case of brown rice, but is not limited thereto. If the white rice or brown rice is immersed for less than the above-mentioned time, the water absorption is insufficient, the particles of the pre-cracked granules become uneven at the time of pulverization, so that the gel (face band) In addition, even if immersed in excess of the above-mentioned time, the immersion effect does not increase much more.

The step (b) is a step of pulverizing the sami rice surface immersed in step (a) to obtain a rice flour. Specifically, the pulverization may be performed using a roll mill or a millet, but is not limited thereto.

The step (c) is a step of further pulverizing the rice flour while adding water to the rice flour obtained through step (b), wherein the amount of water to be added is preferably 3 to 20 parts by weight per 100 parts by weight of the first pulverized rice flour By weight, more specifically from 5 to 15% by weight.

The pulverization may be performed using a roll mill or a millet, but is not limited thereto.

The step of crushing the rice flour while adding water of the step (c) has an advantage of obtaining starch having a small particle size while minimizing the damage of starch caused by heat generated during friction or grinding, and the rice flour Can greatly improve the workability and thus the quality of the processed pasta products.

In the step (d), water, tapioca starch, and salt are added to the rice flour obtained in the step (c) and mixed to prepare a kneaded product.

Specifically, the amount of water to be added may be 20 to 40% by weight, more specifically 25 to 35% by weight based on 100% by weight of the second milled rice flour through the step (c), but is not limited thereto. If water is added in excess or less than the above compounding ratio, the ability to form a gel (face band) is lost and the quality of the paste may deteriorate because the pasta surface is easily loosened during cooking after the manufacturing process.

Specifically, the amount of the added tapioca starch may be 0.1 to 6% by weight, more specifically 0.5 to 5% by weight, and even more specifically 1% by weight, based on 100% by weight of the sami rice before immersion, but is not limited thereto.

The tapioca starch has a high amylose content of 27%, and has a peak in viscosity and a peak in viscosity, which is very fast compared with rice, and has a characteristic of being advantageous in forming a gel (face band) due to slow aging of starch . Therefore, when the above-mentioned tapioca starch is added to the rice flour to prepare the rice pasta surface, the strength of the gel on the rice pasta surface becomes strong, so that the workability of the rice is enhanced and the texture of the rice pasta surface, Which has a unique texture.

When the tapioca starch is added in an amount exceeding the above ratio, the gel phenomenon of the kneaded product appearing in the gelatinization process becomes strong, so that it takes a long time to cook the frozen and dried product after the production, and the texture is significantly deteriorated. When the amount is less than the above-mentioned blending ratio, the strength of the gel is weakened and the texture is lowered.

Specifically, the amount of salt to be added may be 0.1 to 1% by weight, more specifically 0.3 to 0.75% by weight, and even more specifically 0.5% by weight, based on 100% by weight of the sami rice before immersion, but is not limited thereto. If the salt is added in an amount of more than or less than the above compounding ratio, the taste, taste and the like of the pasta surface may be lowered.

The step (e) is a step of shaping the kneaded product obtained in the step (d) into a pasteurized state by steamed (extruded) and extruded. At this time, the nozzle size of the extrusion molding machine can be adjusted to change the thickness of the surface to suit various dishes and applications.

Specifically, the gelatinization temperature can be adjusted to 90 to 96 占 폚, more specifically 91 to 95 占 폚. Unlike wheat dough, rice dough water does not have the gluten protein in the raw material, that is, it is not easy to extract the face through extrusion and rolling. Therefore, in the production of rice flour, a method of extruding the kneaded product after the kneaded product is gorgeous (heat is used to knead the kneaded product) is used. In the case of rice starch, if the starch is cooked in excess of 100 ° C, the disintegration rate of the starch becomes very fast, which causes difficulties in the noodles. Especially, most domestic cultivated rice varieties are japonica cultivars of single - stand type and have low heating peaks at the boiling time and lower than those of indica cultivars. In the case of Sammi cotton, starch gelatinization characteristics are determined at lower temperatures than in most Japonica varieties. In this regard, the content of amylose in Goami rice, sago amphibia, and radish is similar to that of Sammi rice, but the degree of alkali decay is about 1.4, which is lower than that of Sammi rice (3.5) It is. The degree of gelatinization varies depending on the degree of alkali decay, and the starch gelatinization property is determined at a higher temperature than the high amylose rice varieties in the case of the Sammi surface. Namely, it is possible to maximize the use of the starch characteristics of the Sammi surface by elevating the temperature of the Sammi surface to a higher degree of gelatinization than that of most of the Japonica varieties, have.

In addition, the extrusion speed can be adjusted to 690 to 740 rpm, more specifically, to 700 rpm to 730 rpm, but is not limited thereto. When extruded at an extrusion rate outside the above-mentioned range, the extruded surface is uneven in quality and the quality of the rice pasta surface as a whole deteriorates.

The rice pasta surface finally produced through steps (a) to (e) can be stored through cooling, cutting, and freezing.

Another aspect provides a rice pasta surface produced by the above method.

The term "rice pasta surface" of the present invention is as described above.

Another embodiment provides a food composition comprising the rice pasta surface.

The term "rice pasta surface" of the present invention is as described above.

The term "food" of the present invention encompasses foods in the conventional sense such as snacks, confectionery, bread, pizza, ramie noodles, other noodles, dairy products including ice cream, and health foods, As long as it is not limited thereto.

The rice pasta surface produced by using the white or brown rice flour of the present invention exhibits cooking characteristics very similar to the imported pasta surface using existing durum wheat and exhibits excellent nutritional characteristics of rice.

In addition, the rice pasta surface can be distributed in frozen form as well as in a dry form capable of being stored for a long time. In addition to the spaghetti surface as a long pasta surface, as well as a macaroni surface as a short pasta surface, .

FIG. 1 is an image showing the ripening stage, rice grain and the shape of the pre-fracture of the 'Sammi cotton', a rice cultivar for domestic rice cultivation pasta processing.
Fig. 2 is a flow chart showing a process for producing the rice pasta surface of the present invention.
3 is an image showing the shape of the rice pasta surface of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are intended to illustrate the present invention, but the scope of the present invention is not limited thereto.

Experimental Example 1. Rice pasta processing only rice varieties' Sammi cotton 'Agricultural characteristics

The main varietal characteristics of the domestic rice cultivar 'Sammi cotton' used in the rice pasta production of the present invention are summarized in Tables 1 and 2 below. In addition, the ripening stage packaging, rice grain and pre-formed shape of the Sami surface are shown in FIG.

Major Growth and Physicochemical Characteristics of 'Sammi Cotton' Breed name Heading
(Mon. Sun.) Soy sauce
(cm) Amylose
(%) 1.4% KOH
(1 to 7) Minute quality
(%) Rice quantity
(kg / 10a) Sammi cotton 8.12 81 26.7 3.5 65.7 708 Dasan rice (CK) 8.07 75 18.2 6.4 29.9 671

As shown in Table 1, the amylose content of Dasan rice was about 18.2%, whereas the amylose content of the rice bran used in the rice pasta of the present invention was about 26.7% And that it contains high levels of amylose. In addition, the rice yield of Sammi cotton was 708 kg / 10a, which was superior to that of rice (671 kg / 10a) of Dasan rice.

From the above results, it can be seen that the sami surface of the present invention has a high amylose content and a high rice yield, so that it is a rice variety suitable for producing rice processed products.

Disease resistance and disaster resistance of 'Sammi cotton' Breed name Blast stripe
Leaf blight Blight of blight
(K ₁ ~ K _3a) Brownfly Cold tolerance Fallen
(1 to 9) Sammi cotton River River River Middle river about One Dasan rice (CK) River River medium about about One

In addition, as shown in Table 2, it was confirmed that the sami surface of the present invention is resistant to blast disease, streak blight, blight of blight, and the like, and is resistant to brown planthoppers and the like.

Experimental Example 2. ' Sammi cotton Manufacture of rice pasta

For the production of rice pasta, rice or brown rice of 'Sammi cotton' which had been subjected to the screening process was used, and the flow chart of the process of producing rice pasta is shown in FIG.

First, the washed rice was sufficiently immersed in water at room temperature (4 hours for white rice, 12 hours for brown rice), and then the excess water was removed and firstly pulverized using a roll mill type wet mill. Thereafter, wet pulverization was carried out while adding 10 wt% of water to 100 wt% of the first pulverized rice flour to obtain a second pulverized product.

Water is added to the secondary pulverized rice flour in an amount of about 30% by weight based on 100% by weight of the second pulverized rice flour. The tapioca starch and salt are added to 100% by weight of the sami rice surface (rice before washing, % To 1 wt% and 0.5 wt%, respectively, and then kneaded to obtain a kneaded product.

The extruder was extruded at 700 rpm to 730 rpm and the gel temperature was controlled at 91 to 95 ° C. The temperature of the product during extrusion was 80 Lt; 0 > C to 85 < 0 > C. In the present invention, the nozzle size of the sponge used for the spaghetti surface was 2 mm, and the nozzle size of the sponge used for the macaroni was 24 mm.

The size and shape of the rice pasta surface can be arbitrarily selected. In the present invention, the spaghetti surface is cut to a length of about 20 cm, and the macaroni surface is cut to a length of about 5 cm. In the case of the frozen pasta surface (frozen spaghetti side: Examples 1-1 and 1-2 and the frozen macaroni side: Examples 3-1 and 3-2), after molding, it was cooled at room temperature for about 2 hours, (Dry spaghetti side: Examples 2-1 and 2-2, and frozen spaghetti side: Examples 4-1 and 4). -2), it was cooled for 2 hours at room temperature after forming, then stored in a refrigerated state (6 ° C) for 6 hours and then dried to have a water content of 15% or less.

FIG. 3 shows the spaghetti surface and the macaroni surface produced according to the above manufacturing method.

Experimental Example 3. Formulation characteristics of rice pasta

Experimental Example 3-1. Formulation characteristics of rice spaghetti

The formulation characteristics of the rice spaghetti surface prepared in Experimental Example 2 are summarized in Table 3 below.

Characteristics of rice spaghetti surface using 'Sammi cotton' sample moisture
(%) thickness
(mm) Chromaticity ¹⁾ L
(brightness) a
(Redness degree) b
(Yellow degree) Comparative Example 1 Dry spaghetti ²⁾ 1.47
± 0.20 1.74
± 0.01 70.36
± 0.15 -4.39
± 0.03 28.28
± 0.39 Example 1-1 frozen
spaghetti White rice 38.38
± 4.42 2.23
± 0.04 78.12
± 0.65 -1.75
± 0.17 3.28
± 0.22 Examples 1-2 frozen
spaghetti Brown rice 33.79
± 1.93 2.29
± 0.03 68.30
± 1.30 1.03
± 0.48 11.77
± 2.19 Example 2-1 dry
spaghetti White rice 10.28
± 0.22 1.94
± 0.02 75.61
± 0.33 -1.65
± 0.19 0.88
± 0.16 Example 2-2 dry
spaghetti Brown rice 9.72
± 0.39 2.06
± 0.08 68.54
± 0.29 0.76
± 0.14 9.20
± 0.73

¹⁾ Chrommeter CR-200, Minolta, Tokyo, Japan

²⁾ Pasta Spaghetti noodles (100% durum mille semolina, white snow)

As can be seen from the above Table 3, it was confirmed that the thickness of the dried surface of the rice spaghetti prepared from rice or brown rice was reduced compared to the frozen surface, and the brightness, redness and yellowness were similar . From the above results, it was found that even when the spaghetti surface was dried, the change in chromaticity hardly occurred.

In addition, the dried rice spaghetti surface of the present invention was found to have a higher water content than the conventional spaghetti surface of Comparative Example 1 produced by the durum wheat. When the moisture content of the surface was high, the cooking time of the surface was shortened . In addition, it was confirmed that the thickness and brightness of the rice spaghetti surface are similar to those of the white speckle.

From the above results, it can be seen that the spaghetti surface of the present invention has similar or better formability to the spaghetti surface than the conventional spaghetti surface, and that the 'Sami surface' is suitable for producing spaghetti surface.

Experimental Example 3-2. Formulation characteristics of rice macaroni cotton

The formulation characteristics of the rice macaroni surface prepared in Experimental Example 2 are summarized in Table 4 below.

Formulation characteristics of rice macaroni using 'Sammi cotton' sample moisture
(%) thickness
(mm) Chromaticity ¹⁾ L
(brightness) a
(Redness degree) b
(Yellow degree) Comparative Example 2 Dry macaroni ²⁾ 1.62
± 0.09 8.24 + 0.08 58.96
± 2.21 -4.21
± 0.18 19.23
± 0.29 Example 3-1 frozen
macaroni White rice 40.20
± 1.22 7.95 + 0.11 74.20
± 0.69 -1.59
± 0.07 2.64
± 0.38 Example 3-2 frozen
macaroni Brown rice 33.90
± 0.71 8.19 ± 0.30 69.92
± 0.40 1.12
± 0.08 11.20
± 0.27 Example 4-1 dry
macaroni White rice 11.18
± 0.30 6.72 + 0.13 74.40
± 0.16 -1.72
± 0.05 2.03
± 0.58 Example 4-2 dry
macaroni Brown rice 10.13
± 0.45 7.17 ± 0.09 68.42
± 1.47 1.52
± 0.26 10.04
± 0.63

¹⁾ Chrommeter CR-200, Minolta, Tokyo, Japan

²⁾ Fresco Penne Cotton (100% durummethylmolina, Ottogi)

As can be seen from Table 4, it was confirmed that the thickness of the dried surface of the rice macaroni prepared from white rice or brown rice was reduced compared to the frozen surface, and the brightness, redness and yellowness were similar . From the above results, it was found that even when the macaroni was dried, the chromaticity hardly changed.

In addition, it was confirmed that the dried rice macaroni side of the present invention had a higher moisture content than that of the macaroni side (Comparative Example 2) manufactured by Durum Mill and it was found that the cooking time of the side was shortened I could. In addition, it was confirmed that the thickness and the brightness of the rice pasta surface were similar to those of Ottogi.

From the above results, it can be seen that the macaroni side of the present invention has a similar or superior formability to the conventional macaroni side produced by the durum maize, and that the 'sammi side' is suitable for producing macaroni side.

Experimental Example 4. Rice Cooking quality characteristics of pasta noodles

Experimental Example 4-1. Cooking quality characteristics of rice spaghetti noodles

The cooking quality characteristics of rice spaghetti cotton prepared in Experimental Example 2 are summarized in Tables 5 and 6 below.

Cutting characteristics of rice spaghetti cotton using 'Sammi cotton' sample After cooking ¹⁾ Hardness (g / cm ² ) Resilience (%) Maximum stress (g) Yield (g / cm ² ) Comparative Example 1 Dry spaghetti ²⁾ 9167.00
± 1748.00 ^a3 ⁾ 5.94
± 0.16 ^a 172.00
± 13.73 ^a 61.33
± 12.46 ^a Example 1-1 frozen
spaghetti White rice 29340.00
± 3395.88 ^b 6.83
± 0.79 ^a 48.00
± 0.07 ^b 42.00
± 4.47 ^b Examples 1-2 frozen
spaghetti Brown rice 32384.00
± 1263.06 ^a 5.05
± 0.98 ^b 74.00
± 13.42 ^a 64.00
± 13.42 ^a Example 2-1 dry
spaghetti White rice 35516.00
± 2091.42 ^a 5.26
± 1.43 ^a 64.00
± 11.40 ^b 54.00
± 11.40 ^b Example 2-2 dry
spaghetti Brown rice 37220.00
± 2049.88 ^a 4.82
± 0.31 ^b 84.00
± 8.94 ^a 74.00
± 8.94 ^a

¹⁾ Rheometer (Compac-100, Sun Scientific Co., Japan)

²⁾ Pasta Spaghetti noodles (100% durum mille semolina, white snow)

³⁾ Different subscripts (ab) in the same row mean statistical significance (p <0.05).

As can be seen from Table 5, when the spaghetti surface of Comparative Example 1 of Baekseong made with durum wheat and the rice spaghetti surface of the present invention were compared with each other, the rice spaghetti cotton Were similar to those of conventional spaghetti, and their hardness was better than that of white spaghetti.

Characteristics of rice spaghetti cotton (TPA) using 'Sammi cotton' sample After cooking ¹⁾ Resilience Stickiness Chewiness cohesion Comparative Example 3 Dry spaghetti ²⁾ 0.74 + 0.04 32.17 ± 2.06 23.76 + - 2.34 0.39 + - 0.05 Example 1-1 frozen
spaghetti White rice 0.92 + 0.03 30.82 ± 2.79 28.25 + - 3.05 0.65 + 0.07 Examples 1-2 frozen
spaghetti Brown rice 0.81 + 0.03 67.96 + - 8.26 55.21 + - 5.90 0.59 + 0.06 Example 2-1 dry
spaghetti White rice 0.82 ± 0.05 54.16 + - 5.67 44.44 ± 5.99 0.52 + 0.09 Example 2-2 dry
spaghetti Brown rice 0.77 ± 0.05 59.80 + - 4.33 46.10 + - 5.05 0.44 + 0.08

¹⁾ TestXpet II (Zwick, Germany)

²⁾ Ponte spaghetti noodles (100% durum mille semolina, Ponte, Italy)

As can be seen from Table 6, when the spaghetti side of Ponte (Comparative Example 3) manufactured by Duramed Mill and the rice spaghetti side of the present invention were compared with each other, the stickiness of the frozen white rice spaghetti side was observed, The rice spaghetti surface of white rice or brown rice was more excellent in elasticity, stickiness, chewiness and cohesion than the conventional spaghetti cotton in all cases of frozen or dried.

From the above results, it can be seen that the rice spaghetti side of the present invention has similar or superior cooking quality characteristics to those of the conventional spaghetti noodles made with the Durham mill.

Experimental Example 4-2. Cooking quality characteristics of rice macaroni noodles

The cooking quality characteristics of the rice macaroni produced through Experimental Example 2 are summarized in Tables 7 and 8 below.

Puncture characteristics of rice macaroni surface using 'Sammi cotton' sample After cooking ¹ ⁾ Hardness (g / cm ² ) Resilience (%) Maximum stress (g) Yield (g / cm ² ) Comparative Example 2 Dry macaroni ² ⁾ 2428.00
± 245.80 ^a3 ⁾ 2.50 + - 0.47 ^a 100.00 + - 10.54 ^a 90.00 ± 10.54 ^a Example 3-1 frozen
macaroni White rice 2037.33
± 171.22 ^a 2.26 ± 0.32 ^a 92.00 ± 11.46 ^a 82.00 ± 11.46 ^ab Example 3-2 frozen
macaroni Brown rice 2255.07
± 153.29 ^a 2.32 ± 0.41 ^a 100.71 ± 17.74 ^a 90.71 ± 17.74 ^a Example 4-1 dry
macaroni White rice 2836.07
± 298.46 ^b 2.10 ± 0.16 ^a 136.67 ± 15.43 ^a 126.67 ± 15.43 ^a Example 4-2 dry
macaroni Brown rice 2580.67
± 411.00 ^a 2.22 ± 0.18 ^a 118.67 ± 23.26 ^a 108.67 ± 23.26 ^b

¹⁾ Rheometer (Compac-100, Sun Scientific Co., Japan)

²⁾ Fresco Penne Cotton (100% durummethylmolina, Ottogi)

As can be seen from Table 7, when comparing the compressive characteristics of the macaroni side (Comparative Example 2) of Ottogi Co. produced with Durum Mill and the rice macaroni side of the present invention, in all cases of frozen or dried rice macaroni side Showed similar hardness and elasticity to those of conventional macaroni. It was found that the maximum stress and yield value were similar or better than that of dried white rice macaroni.

(TPA) characteristics of rice macaroni cotton using 'Sammi cotton' sample After cooking 1) Resilience Stickiness Chewiness cohesion Comparative Example 4 Dry macaroni ²⁾ 0.93 + - 0.01 2.78 0.41 2.59 + - 0.40 0.61 + 0.02 Example 3-1 frozen
macaroni White rice 0.94 + 0.03 1.22 + 0.17 1.15 ± 0.16 0.77 + 0.03 Example 3-2 frozen
macaroni Brown rice 0.94 + - 0.01 1.49 ± 0.27 1.40 + - 0.24 0.67 + 0.04 Example 4-1 dry
macaroni White rice 0.93 + 0.03 4.16 ± 1.96 3.86 ± 1.82 0.69 ± 0.05 Example 4-2 dry
macaroni Brown rice 0.91 + 0.03 2.52 0.88 2.28 0.74 0.64 0.10

¹⁾ TestXpet II (Zwick, Germany)

²⁾ Tesco Penne Cotton (100% Durham Mill Semolina, TESCO, Italy)

In addition, as can be seen from Table 8, when the macaroni side (Comparative Example 4) of TESCO Company manufactured by Durham Mill and the rice macaroni side of the present invention were compared with each other, it was found that in all cases of frozen or dried rice, The rice macaroni cotton had similar elasticity and cohesion to the conventional macaroni cotton, and the sticky and chewy cotton had a similar or dried white rice macaroni cotton surface, which was superior to TESCO 's cotton.

From the above results, it can be seen that the rice macaroni side of the present invention has similar or superior cooking quality characteristics to conventional macaroni noodles made with durum wheat.

Experimental Example 5 Rice Sensory evaluation of pasta cotton

The sensory evaluation characteristics of the rice pasta surface prepared in Experimental Example 2 are summarized in Tables 9 and 10 below. The evaluation scores were evaluated from 1 point to 5 points, and the evaluation was made to 15 college students in Daegu city.

Sensory evaluation of rice spaghetti cotton using 'Sammi cotton' division Color flavor smell stiffness Kosi Chewiness Comprehensive
Likelihood Comparative Example 1 Dry spaghetti ¹⁾ 4.78
± 0.67 ^ns 3.78
± 0.67 3.44
± 1.13 3.33
± 1.00 2.89
± 1.17 3.78
± 0.67 3.78
± 1.09 Example 1-1 frozen
spaghetti White rice 2.82
± 1.25 2.91
± 0.83 2.36
± 1.03 3.00
± 0.63 3.55
± 0.93 3.36
± 0.81 3.18
± 1.08 Examples 1-2 frozen
spaghetti Brown rice 2.91
± 1.04 3.00
± 0.89 2.91
± 1.04 3.64
± 0.92 3.45
± 0.69 3.82
± 0.75 3.18
± 1.17 Example 2-1 dry
spaghetti White rice 3.09
± 0.94 3.00
± 0.63 2.73
± 1.35 3.55
± 0.69 3.45
± 1.04 3.36
± 0.92 3.27
± 1.01 Example 2-2 dry
spaghetti Brown rice 3.20
± 1.12 3.30
± 0.95 3.30
± 1.06 4.70
± 0.48 3.00
± 1.33 3.50
± 1.35 3.40
± 0.52

¹⁾ Pasta spaghetti noodles (100% durum mille semolina, white snow)

ns: No significant difference (p <0.05).

As can be seen from Table 9, when comparing the various spaghetti side of the spaghetti side (Comparative Example 1) made with durum wheat, the taste, smell, And coriander were found to be superior to rice speckled rice or brown rice spaghetti in all cases frozen or dried.

Sensory evaluation of rice macaroni cotton using 'Sammi cotton' division Color flavor smell stiffness Kosi Chewiness Comprehensive
Likelihood Comparative Example 2 Dry macaroni ¹⁾ 4.08
± 1.16 ^ns 2.67
± 1.23 2.92
± 1.24 3.83
± 1.11 2.67
± 0.89 2.67
± 1.23 3.00
± 0.85 Example 3-1 frozen
spaghetti White rice 2.83
± 1.11 2.75
± 1.06 2.25
± 1.22 2.42
± 1.00 3.50
± 1.09 3.58
± 1.00 3.08
± 1.08 Example 3-2 frozen
spaghetti Brown rice 2.33
± 0.98 2.83
± 0.78 2.33
± 1.07 2.42
± 0.79 3.58
± 0.90 3.42
± 1.08 2.83
± 0.94 Example 4-1 dry
spaghetti White rice 3.33
± 0.78 3.00
± 0.98 2.75
± 1.06 3.67
± 0.98 2.42
± 1.31 3.08
± 1.08 3.42
± 0.90 Example 4-2 dry
spaghetti Brown rice 2.67
± 0.78 2.92
1.08 2.75
± 1.06 3.00
± 1.13 2.17
± 1.11 3.42
± 0.90 3.00
± 1.04

¹⁾ Fresco Penne Cotton (100% durummethylmolina, Ottogi)

ns: No significant difference (p <0.05).

In addition, as can be seen from Table 10, when comparing the various qualities of the macaroni side (Comparative Example 2) produced by Durum Mill and the rice macaroni side of the present invention, the taste, smell, firmness, And chewiness was found to be superior to rice macaroni in brown rice or brown rice in all cases of frozen or dried.

From the above results, it can be seen that the rice pasta surface of the present invention exhibits similar or superior sensory characteristics to pasta noodles made with durum wheat.

From the above description, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention without departing from the scope of the present invention as defined by the appended claims.

Claims

Method of producing rice pasta surface using Sammi cotton (system name: Milyang 278, product name: Sammi cotton) containing the following steps:
(a) immersing the Sami surface in water for 1 to 7 hours, or for 8 to 26 hours;
(b) firstly pulverizing the immersed sami rice surface to obtain a rice flour;
(c) adding 5 to 15% by weight of water to 100% by weight of the primary pulverized rice flour, followed by secondary pulverization to obtain a rice flour;
(d) 25 to 35% by weight of water and 0.5 to 5% by weight of tapioca starch and 0.1 to 1% by weight of salt are added to 100% by weight of the second pulverized rice flour and 100% The step of making water; And
(e) Extruding the kneaded product at a gelatinization temperature of 90 to 96 DEG C and an extrusion rate of 690 to 740 rpm to produce a rice pasta surface.

The method according to claim 1, wherein the Saemi's surface has an amylose content of 24 to 27% by weight.

The method according to claim 1, wherein the Saemi's surface has the deposit number KACC98046P.

The method for producing rice pasta according to claim 1, wherein the saami surface is white rice or brown rice.

The method according to claim 1, wherein the pasta surface is a spaghetti surface or a macaroni surface.

A rice pasta prepared by the method of any one of claims 1 to 5.

A food composition comprising the rice pasta surface of claim 6.