KR20180015868A - Manufacturing method for noodles using rice cake - Google Patents

Abstract

The present invention relates to a producing method for rice cake noodles which can increase the consumption of rice and can be easily cooked in a short time to enjoy by putting in or mixing in a soup without boiling. The method comprises the following steps: a step (S10) for preparing 50-70% by weight of nonglutinous rice which is soaked for 6-8 hours, 11-17% by weight of fried black sesame, 9-14% by weight of raw sesame, and 10-16% by weight of raw bean powder; a step (S20) for producing fine-grinded mixed powder by a first grinding, a second grinding and a third grinding; a step (S30) for producing steamed products by preparing the fine-grinded mixed powder in a clay pot on a steamer to have a first steaming process and a second steaming process; and a step (S40) for forming noodles by extruding the steamed products using an extruder.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing rice noodles,

The present invention relates to a method for producing rice cake, and more particularly, to a method for manufacturing rice cake noodles that can increase consumption of rice and can be cooked in a short time in a short time will be.

Recently, living patterns are changing due to well-being and increase in couple income, and dietary patterns such as consumption are becoming diversified and convenient.

As a result of diversification and convenience of dietary life, the amount of rice consumption per day in the furniture sector was 5.8g (3.2%) lower than that of the previous year to 178.2g .

On the other hand, a drastic reduction in rice consumption has led to enormous expense to save the rice price and stock beauty, and various researches are being carried out to promote the consumption of rice in order to solve these problems.

A typical example of this is the study of rice cakes and noodles based on rice.

However, rice cakes containing rice as a main ingredient have a problem in that they can not satisfactorily satisfy the needs of various classes desiring various flavors because their flavors are uneven.

Also, in the case of noodles using rice as a main ingredient, there was a problem that the preparation was not easy because the noodles were cut when the noodles were kneaded, and it was troublesome to boil the noodles when cooking.

Thus, the present applicant has come to produce rice cake which is easy to cook while increasing consumption of rice.

A related prior art is Korean Patent Laid-Open No. 10-2011-0090603 (published on Aug. 10, 2011).

A first object of the present invention is to provide a method for manufacturing rice cake soup which can enjoy taste and nutrition together with a good texture such as rice cakes.

The second object of the present invention is to provide a method for producing rice cake soup which enables to enjoy the flavor of rice noodle soup by rubbing or rubbing on hot broth (instant soup) without boiling.

A third object of the present invention is to provide a method for producing rice cake so that the consumption of rice can be promoted by producing noodles using rice as a main ingredient.

The technical objects to be achieved by the present invention are not limited to the above-mentioned technical problems.

In order to accomplish the above object, the present invention provides a method for preparing rice cake noodles, comprising the steps of: 50-70wt% of rice, 11-17wt% roasted blackberries, 9-14wt% raw sesame seeds, 10-16wt% (S10) preparing raw soy flour; A step (S20) of preparing the milled powder by pulverizing the prepared materials into primary pulverization, secondary pulverization and tertiary pulverization; A step (S30) of obtaining a mixture by first mixing and second mixing by putting the pulverized mixed powder in a shaking rack while stirring in a shaking rack; And a step (S40) of extruding the thickened material by using an extruder and molding it into noodles.

Specifically, in the primary pulverization of step S20, 1% by weight or less of the salt of sunflower is blended into 100% by weight of rice flour or 100% by weight of rice flour into a pulverizer to obtain a rice flour.

Specifically, in the second milling step (S20), roasted black sesame seeds, raw sesame seeds, and raw soy flour are added to the rice flour obtained in the first milling step and pulverized to obtain a medium pulverized mixed powder.

Specifically, in the third milling step (S20), 2 wt% or less of purified water is pulverized into 100 parts by weight of the heavy pulverized mixed powder obtained in the second pulverization, or the pulverized powder obtained by pulverizing the pulverized mixture Get powder.

Specifically, the first steaming at step S30 is carried out at a steaming temperature of 100 ° C or higher for about 10 minutes while the upper part of the sachet is opened.

Specifically, the second steaming at step S30 is performed at a steam temperature of 100 ° C or higher for about 10 minutes, and the upper part of the rice husk is covered with a cotton bar.

More specifically, in step S30, it is possible to further perform steam boiling for 5 minutes or less after completion of the first and second boiling.

Specifically, in step S40, starch powder or flour is sprinkled on the noodles that are extruded from the extruder.

More specifically, the starch powder may be any one selected from sweet potato starch, potato starch, corn starch, tapioca starch and wheat starch.

As described above, the present invention is advantageous in that the rice flour is mixed with the black sugar powder, the sesame flour, and the soybean flour, and then the rice flour is mixed with the noodle flour, .

In addition, the present invention is advantageous in that rice flour is mixed with black sesame powder, sesame flour, and soybean flour, and is then formed into noodle noodles, so that it can be enjoyed instantly in hot soup (broth) or rubbed rice noodles.

Furthermore, since the present invention produces noodles using rice as a main ingredient, there is an advantage that promotion of consumption of rice can be promoted.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail.

The method for preparing the rice cake according to the present invention comprises the steps of preparing a material (S10), grinding the prepared materials (S20), obtaining a steamed rice cake (S30) by steaming the milled material, (S40) of shaping the rice cake (rice cake) into rice cake soup noodles.

First step : Preparing the material (S10)

The first step is a step of preparing a material for producing rice cake noodles according to the present invention, and a black rice, sesame seed, and soybean flour for enhancing taste are prepared. In addition, the rice cake according to the present invention is further prepared with sun salt and purified water as an additive.

Table 1 below shows the materials and composition ratios prepared for rice cake-making according to the present invention.

material Rice Black soldier Sesame Soybean flour Sun salt Purified water Composition ratio
(Based on the total weight (wt%)) 50 to 70 11 ~ 18 9 ~ 15 10-17 0 to 1 0 to 2

(1) Pretreatment of rice

Brightly colored shiny rice is selected, and the selected rice is washed for 6 to 8 hours at room temperature. Then rice is rinsed and then drained.

Here, when rice is used for less than 6 hours, the starch tissue in the rice is not well decomposed in the steaming process (S30). If the rice is used for more than 8 hours, the nutrients of the rice are eluted.

It is preferable that the rice called water is prepared in an amount of 50 to 70 wt% based on the total weight as shown in Table 1 above. If the rice is less than 50wt%, the purpose of increasing the consumption of rice to be achieved by using rice as the main material may be lost. If the rice is over 70wt%, the content of the black rice, sesame and soybean flour is decreased, .

(2) Pretreatment of blacksmiths

It is reported that a black-handed person is added for the taste and nutrition that suits him, and the black-handed person helps the metabolism and blood circulation, prevents anemia, osteoporosis prevention and skin aging.

A black-and-white person rinses cleanly in a pan (PAN) after washing and watering to increase the taste.

Here, the black potatoes are prepared in the range of 11 to 18 wt% based on the total weight as shown in Table 1 above. When the black potato is less than 11 wt%, the flavor of the black potato is lowered and the active ingredient of the black potato is difficult to be consumed. The color of the noodles to be produced is darkened, which can give a bad feeling.

(3) Pretreatment of Sesame

Sesame seeds are added to taste and nutrition as well as black seeds. Sesame seeds are reported to help prevent aging and metabolism and inhibit cholesterol production.

Sesame is abundant in impurities coming from sand, soil and leaves at harvest, so it is washed for about 2 hours after washing. And the sesame seeds that have been called are cooked using the cooked rice. Sesame uses raw sesame seeds to prevent the destruction of nutrients and maintain a tasty flavor.

Here, sesame seeds are prepared at 9 ~ 15wt% based on the total weight. When the sesame seeds are less than 9wt%, not only the flavor is lowered but also the active ingredients of sesame seeds are difficult to be consumed. When 15wt% is exceeded, Not only is it difficult to shape noodles in the molding process, but also the elasticity is low.

(4) Pretreatment of soy flour

Soybean flour is to add savory taste and protein. Soybean flour is washed with soybean bean sprouts, crushed after crushing. Here, raw soy flour is used in the present invention because roasted soy flour can be used to make a sour taste.

Soybean flour is prepared in 10 ~ 17wt% based on the total weight. When soybean flour is less than 10wt%, not only does it lose its taste but it is difficult to consume protein. When 17wt% is exceeded, soybean content is too much to harmonize with other ingredients Only the flavor of the beans is felt.

Second Step  : Step of milling prepared materials (S20)

The second step is a step of pulverizing the materials prepared in the first step.

At this time, in the second step (S20), the prepared materials are kneaded several times (primary to tertiary) so that the prepared materials can be crushed into fine and uniform particles. The prepared materials are kneaded by a roll mill, , That is to say, crushed by compression, shearing and friction while passing between two or more rotating rollers.

(1) Primary grinding

The primary pulverization is a process of crushing the relatively large grain rice among the prepared materials, and the prepared 50-70 wt% of rice or less than 1 wt% of the salt of sunray is added to the pulverizer for 100 weight parts of the total weight of the rice.

In the primary pulverization, the roll handle of the pulverizer is pulverized in the direction of 10:30, and when the amount of the pulverizer is more than 1 wt%, the produced noodles are squeezed.

(2) Secondary pulverization

Secondary pulverization is a process to obtain medium pulverized mixed powder. 10-15 wt% of black rice, 8-14 wt% of sesame and 9-16 wt% of soy flour are added to the pulverizer together with the rice flour mixed with the salt obtained by the first pulverization Crush it.

In the secondary pulverization, the rollers of the pulverizer are pulverized in the direction of 11:30, so that the pulverizer is pulverized more finely than the primary pulverization.

(3) Third-order grinding

The third pulverization is a step of pulverizing the mixed powder, which is a step of pulverizing the heavy pulverized mixed powder obtained in the second pulverization, wherein the pulverized pulverized medium or pulverized pulverized powder is pulverized in an amount of 2wt % Or less of purified water is added and pulverized.

It is preferable that the mixed powder has a particle size of 100 to 140 mesh.

In the third pulverization, the pulverized pulverized pulverized pulverized pulverized wheat flour is crushed in a state of being aligned with the roller handle 12 o'clock direction of the pulverizer so that the pulverized pulverized pulverized finer than that of the second pulverized pulverized pulverized product. When the purified water is more than 2 wt%, the black sugar powder, sesame powder, .

Here, when the zero point of the roll handle of the crusher is adjusted to 12 o'clock, the distance between the rollers of the roll mill becomes narrow, and if the zero point of the roll handle is rotated counterclockwise, The description is omitted.

Third step  : The grinding material By boiling I have a certificate (a cooked rice cake)  In the obtaining step (S30)

The third step (S30) is a step of spreading the fine pulverized mixed powder by raising the rice bran in a steaming machine under the condition that the rice bran is shirubo and the fine pulverized mixed powder is placed in the rice bran.

First, wheat flour is firstly matured under the condition that the upper part of the rice flour is opened, and then the upper part of the rice flour is secondly cooked while covered with the cotton bar.

(1) Primary steaming

The primary steaming is carried out at a steam temperature of 100 ° C or higher for about 10 minutes. At this time, when the upper part of the rice pudding is covered, the water is excessively added to the steamed water, and when the first steaming time is less than 10 minutes, the water becomes excessive in the steam, and when it exceeds 10 minutes, The oil component evaporates, and the flavor that is complimented disappears.

(2) The second boiling

The second steaming is carried out by covering the upper part of the rice cake with the cotton bar so that the first boiled steamed rice is ripened evenly and the bean curd is not produced.

As in the case of the first steaming, the second steaming is carried out at a steam temperature of 100 ° C or higher for about 10 minutes. When the second steaming time is less than 10 minutes, the steaming water is not evenly ripened. When the steaming temperature is over 10 minutes, And the texture is deteriorated.

If the steam temperature is less than 100 ° C in the first and second steaming stages, the steam will not be ripe and the steaming time will be longer.

On the other hand, in the third step (S30), the steam boiling after completion of the first and second boiling is further performed.

When the steamer is stopped for 5 minutes or less, the steamer is operated for 5 minutes or less. If the steamer is more than 5 minutes, the steam is excessively watered and the surface of the noodle becomes rough.

Fourth step  : Boiled I have a certificate  In step S40,

The fourth step is a step of processing the thickener obtained in the third step, that is, the rice cake with the added rice, to extract the noodles.

In order to extract noodles using a rice cake, a conventional extruder, for example, a continuous extruder for rotating and screwing a screw in a cylinder is used.

That is, when the rice cake is fed through the hopper connected to the cylinder under the condition that the screw is rotated in the cylinder, the rice cake that has been increased is formed between the wing portion of the rotating screw and the inner peripheral surface of the cylinder, .

At this time, starch powder or flour is sprayed on the noodles discharged from the noodles while passing through the noodles. Starch powder or flour prevents molded noodles from sticking together.

Wherein the starch flour or wheat flour is automatically sprayed through a powder dispenser disposed outside the nose dies, or can be sprayed manually.

Preferably, the starch powder may be any one selected from sweet potato starch, potato starch, corn starch, tapioca starch, wheat starch.

≪ Example 1 >

As in the first step described above, rice, blackberries, sesame seeds and soy flour are prepared by pretreatment.

630 g of pretreated rice, 140 g of black sesame seeds, 100 g of sesame seeds and 130 g of soybean flour were successively milled as in the second step to prepare a mixed powder having a particle size of 100 mesh.

Then, the mixed flour was mixed as in the third step to obtain a rice cake, and then the noodles were extruded using an extruder, and the noodles were extruded and the noodles were blended with flour.

After making the noodles are aged for more than 8 hours, they are kept in refrigeration for 24 hours, refrigerated for 48 hours and refrigerated, and then pour soup of 95 ℃ to cook the noodles. Respectively.

In case of noodles stored in refrigerator for 24 hours, noodles can be confirmed to be consumed within 2 minutes. In case of noodles stored in refrigerator for 48 hours, noodles can be confirmed in 3 minutes.

And in case of noodles stored in refrigerated noodles, noodles can be confirmed in 5 minutes.

In the present invention, since the rice flour is mixed with the black sugar powder, the sesame flour, and the soybean flour, the rice flour is formed into noodles with noodles, so that it can enjoy the taste and nutrition at the same time as the rice cake.

In addition, the present invention mixes black rice powder, sesame powder, and soybean flour in rice flour, and then forms rice flour with boiled rice noodles. Therefore, the rice flour can be enjoyed on hot broth immediately after boiling.

Furthermore, the present invention makes it possible to promote the consumption of rice since noodles are manufactured using rice as a main ingredient.

The method of manufacturing rice cake noodles as described above is not limited to the configuration and operation of the embodiments described above. The embodiments may be configured so that all or some of the embodiments may be selectively combined so that various modifications may be made.

Claims (9)

(S10) preparing 50 to 70 wt% of rice, 11 to 17 wt% of roasted black sesame seeds, 9 to 14 wt% of raw sesame seeds, and 10 to 16 wt% of raw soybean flour called 6-8 hours;
(S20) of grinding and milling the prepared materials to obtain a milled mixed powder;
(S30) a step of obtaining a mixture by first mixing and second mixing by raising the fine pulverized mixed powder in a shaking rack in a steam boiler; And
(S40) of extruding the above-mentioned expanded material by using an extruder and molding it into noodle noodles.
The method according to claim 1,
In the first crushing of the step (S20)
The method for producing rice cake as set forth in claim 1, wherein the rice flour or the rice flour is pulverized by adding 1 wt% or less of the salt of sunflower to 100 parts by weight of the rice flour.
The method of claim 2,
In the second milling of the step (S20)
Wherein the roasted black sesame seeds, the raw sesame seeds, and the raw soy flour are added to the rice flour obtained in the primary pulverization in a pulverizer to obtain a medium pulverized mixed powder.
The method of claim 3,
In the third milling of the step (S20)
Wherein the mixed powder obtained by the second pulverization is pulverized by adding 2 wt% or less of purified water to 100 parts by weight of the pulverized mixed powder obtained by the second pulverization or the pulverized mixed powder obtained by the second pulverization to obtain the pulverized powder.
The method according to claim 1,
The primary steaming in the step (S30)
At a steam temperature of 100 DEG C or higher for about 10 minutes,
In which the upper part of the rice cakes is opened.
The method according to claim 1,
The secondary steaming in the step (S30)
At a steam temperature of 100 DEG C or higher for about 10 minutes,
Wherein the upper part of the rice pudding is covered with a cotton bar.
The method according to claim 1,
Wherein the step (S30) further comprises the step of adding steam to the steamed rice in 5 minutes or less after the completion of the first and second cooking stages.
The method according to claim 1,
Wherein the step (S40) comprises sprinkling starch powder or flour into the noodle flour which is extruded from the extruder.
The method of claim 8,
Wherein the starch powder is any one selected from sweet potato starch, potato starch, corn starch, tapioca starch and wheat starch.