KR20190022996A - Rice noodle and preparation method thereof - Google Patents

Abstract

The present invention relates to rice noodle containing rice flour, coconut flour, coconut oil, potato starch, and a psyllium seed extract, and a preparation method thereof. According to the present invention, it is possible to provide rice noodle with excellent quality, which can be stored for a long period of time, ensures reduced viscosity drop which takes place in the production of rice noodle, exhibits useful biofunctionality, and supplements nutrients that are lacking in rice.

Description

Rice noodle and preparation method thereof

The present invention relates to a rice nugget containing rice flour, coconut flour, coconut oil, potato starch, and tea extract, and a process for producing the same.

Rice, the raw material of Korea's stocks, is one of the representative crops in Korea. In 2009, about 886,000 tons of rice was produced only in Jeollanam-do region. However, recent westernized eating habits and changes in living conditions have led to a decrease in rice consumption and a decrease in rice consumption. Recently, the problem of overproduction of rice has been raised, It intends to promote rice consumption by expanding processing rice at 470,000 tons. In this regard, studies are underway to utilize rice, which was previously used as rice, a Korean stock, as various processed foods.

In this regard, the consumption of rice noodles in Korea is 10,000 tons as of 2008, which is only about 9% of the total noodle market. Therefore, the development of rice noodles using rice such as rice noodles or rice noodles Is required. Nutrients of rice are concentrated in rice bran (rice gruel) and rice gruel (embryo) with more than 95% of nutrients such as fat, carbohydrate and protein, but all of these nutrients are separated and only 5% .

In addition, octacosanol is contained in the rice bran, reducing the cholesterol in the body and increasing the glycogen that restores the body's fatigue. Octacosanol means that the ability of the migratory birds to fly without thousands of kilometers is due to the octacosanol component of the wing It is known. The above-described intact rice tocotrienol has a strong antioxidant activity against blood vessels 40 times stronger than tocopherol and contains a large amount of dietary fiber, which is known to be effective in the prevention of chronic constipation, succulence, and prevention of adult diseases. Many of these beneficial ingredients have traditionally been rice, except for rice, traditional rice, bamboo, and sikhye, but they are not industrialized. Recently, some 378 companies, including makgeolli and rice cakes, have processed 240,000 tons of rice per year, but the rice processing industry is very small and lacks technological power. The tendency to consume rice as a dietary supplement, as well as rice, rice cake, and preference food is increasing in the diet, and consumption patterns of rice are also changing in line with aging and nuclear family trends. It is necessary to develop more diverse and competitive rice processing products by applying new processing technology to this trend.

Therefore, the biggest problem in rice noodle production, which is a typical rice processed food, is that there is no material that can develop mesh structure like gluten contained in wheat flour, which is technical difficulty in forming dough. Gluten has the advantage of improving the texture of the face, but it has the disadvantage of causing celiac disease. Approximately 1% of the US population, 3 million people, suffer from digestive disorders such as abdominal pain and diarrhea when taking gluten, Fatigue, joint pain, etc. The number of people who feel about 6% of the total US population. Therefore, it is necessary to develop gluten-free products using rice.

In order to overcome this problem, it is necessary to use additives such as HPMC (Hydroxypropyl methylcellulose), locust bean gum, guar gum, carrageenan xanthan gum, agar and starches (corn, cassava and potato), or enzymes such as transglutaminase However, there is a limit to the development of the product to the stage of development. In recent years, the ability of polyphenol compounds present in natural products to bind to proteins has been reported, and the possibility of producing gluten-free rice noodles using this property has been raised. However, due to the formation of precipitates due to the binding of polyphenols and proteins during food processing, Various problems such as the phenomenon are caused.

Most domestic rice noodles contain 30 ~ 50% of wheat flour or blend of soybean protein, gluten, and soybean flour mixed with rice flour. Wheat flour noodles are applied or partially modified or simply extruded, so 100% rice noodles And the more the rice flour is included, the more the sensual quality of noodles, especially the texture, is deteriorated. Also, most of the currently available rice noodles are in the form of raw noodles or dried noodles. Rice noodles in the form of noodles containing 95% or more rice have a disadvantage in that they have a low viscosity and spread when boiled. In addition, shelf-life is 2 months in case of dry surface and 60 days in case of fresh-shelf life, and shelf life is very short. Consumer's preference is low due to poor texture. On the other hand, in the case of the sleeping type, there is a unique chewy texture and the advantage that it is not easy to breathe. Although it has the advantage of increasing the consumption of rice produced locally, even if it produces a rice noodle with a rice content of more than 90% There is a problem that the time is short and the product is consumed quickly.

Therefore, there is a need to develop a rice noodle with superior quality by improving the viscosity deterioration, which is often caused when rice noodle soup is manufactured, while supplementing the nutrients lacking in rice.

The present invention intends to provide a rice noodle supplementing a nutrient component lacking in rice and further exhibiting useful biofunctional properties while improving viscosity deterioration that may occur in rice nuclease preparation and having excellent quality for long-term storage.

In order to achieve the above-mentioned object, the present invention provides a rice noodle including rice flour, coconut flour, coconut oil, potato starch and tea extract.

According to one embodiment of the present invention, the rice noodle soup according to the present invention comprises 0.1 to 20 parts by weight of coconut powder, 0.1 to 50 parts by weight of coconut oil, 0.1 to 20 parts by weight of potato starch, By weight.

According to one embodiment of the present invention, rice noodles according to the present invention are characterized by further comprising salt.

According to an embodiment of the present invention, there is provided a method for preparing a mixed raw material, comprising: preparing a raw material mixture for mixing a rice flour, a coconut powder, a potato starch and a tea extract, and a secondary raw material for mixing coconut oil and salt; A primary kneading step of mixing and stirring the primary mixing raw material and the secondary mixing raw material obtained above; A secondary dough step in which water is mixed and stirred in the primary dough obtained above; An aging step of aging the secondary dough obtained above; A third kneading step of stirring the aged dough obtained above; And extruding the third dough obtained in the above step.

According to an embodiment of the present invention, the first kneading step of the rice nuclease preparation method according to the present invention is performed by kneading for 1 to 30 minutes at a rotation rate of 10 to 50 times per minute, and the second kneading step is performed at a rotation rate of 10 to 50 To 60 minutes, the aging step is performed for 1 to 30 minutes, and the third kneading step is performed for 5 to 60 minutes at a rotation rate of 10 to 50 revolutions per minute.

The present invention provides a rice noodle supplemented with insufficient nutrients in rice and further providing useful biofunctionalities, while improving the viscosity deterioration that can often occur in the production of rice noodle soup and having excellent quality for long-term storage.

In order to achieve the above-mentioned object, the present invention is characterized by rice noodle including rice flour, coconut flour, coconut oil, potato starch and tea extract, and a method for producing the rice noodle. BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the drawings.

The present invention provides rice noodles containing rice flour, coconut flour, coconut oil, potato starch and tea extract.

The rice flour is a powder obtained by pulverizing rice flour usually used.

Coconut (coconut) is the fruit of a coconut tree ( Cocos nucifera ), an evergreen tree belonging to the palm. Loud acid helps strengthen the immune system, calcium rich in ingredients to strengthen the bones, as well as prevent arthritis and osteoporosis can be effective. Coconut powder is a powder made by finely grinding a whitish white part except for the coconut fruit (seed coat). Coconut oil is extracted from dried coconut oil, and solidifies indoors and has a buttery texture.

Potato starch is a specialty obtained from commonly used potato tubers.

Plantaginis Semen (psyllium) is a seed of plantago asiatica (Plantago asiatica, Plantago détastata, Plantago alata, Plantago camtschatica, Plantago major var japonica) belonging to the plant kingdom, And it is known that it is effective to treat diarrhea, cleanse the eyes, cure the cough caused by the wall, activate the liver function, and improve dizziness and headache. The main components of the tea electron are flavonoid components such as plantagoside, plantaginin and homoplataginin. Mucilage components include platanic acid platasan, and the like. The iridoid components include aucubin, catalopol, and phenolic glycoside, which contain acetoside, syringin, and the like. .

The tea extract can be obtained using conventional extraction methods in the art. For example, the secondary electrons can be extracted with water (distilled water), C ₁ -C ₄ alcohol or a mixed solution thereof as a solvent, and water can be preferably used. The C ₁ -C ₄ alcohol may be selected from the group consisting of methanol, ethanol, propanol, isopropanol, butanol and isobutanol.

Water (distilled water), C ₁ -C ₄ alcohol, or a mixed solution thereof used in the preparation of the secondary electron extract may be used in an amount of 1 to 15 times by volume (1 to 15 L based on 1 kg) 5 to 10 times may be used. The extraction conditions of the secondary electron extract may be 1 to 48 hours at 20 to 100 ° C. As a conventional method in the art, water, a C ₁ -C ₄ alcohol or a mixed solution thereof extract of the above-mentioned tea extract is dissolved in water, and thereafter, a solution of n-hexane, methylene chloride, acetone, chloroform, ethyl acetate and n-butanol And the solvent may be further fractionated using at least one solvent selected from the group consisting of The production temperature of the extract or its fractions may be 20 to 50 ° C, but is not limited thereto. The extraction time is not particularly limited, but it is preferable to perform extraction within 10 minutes to 1 day. As the extraction equipment, a conventional extraction equipment, an ultrasonic pulverization extractor, or a fractionator may be used. The tea extract or fraction thus prepared can be removed by hot air drying, vacuum drying or freeze drying. In addition, the secondary electron extract or fraction may be purified by using column chromatography.

The present invention not only provides all of the useful functional ingredients present in coconut by using both coconut powder and coconut oil, but also enables to have an excellent viscosity and elastic quality in rice noodle dough by combining them with potato starch, Provides human body useful functionality through tea tram extract.

According to one embodiment of the present invention, the rice noodle soup according to the present invention comprises 0.1 to 20 parts by weight of coconut powder, 0.1 to 50 parts by weight of coconut oil, 0.1 to 20 parts by weight of potato starch, Parts by weight. Specifically, it may be 0.5 to 15 parts by weight of coconut powder, 0.5 to 40 parts by weight of coconut oil, 0.5 to 15 parts by weight of potato starch, and 0.5 to 15 parts by weight of tea extract, relative to 100 parts by weight of rice flour, more specifically 100 parts by weight of rice flour 1 to 10 parts by weight of coconut powder, 1 to 30 parts by weight of coconut oil, 1 to 10 parts by weight of potato starch, and 1 to 10 parts by weight of tea leaf extract.

According to one embodiment of the present invention, rice noodles according to the present invention may further comprise salt. For example, the salt may be 0.1 to 50 parts by weight relative to 100 parts by weight of the rice flour, specifically 0.1 to 40 parts by weight, more specifically 1 to 30 parts by weight, based on 100 parts by weight of the rice flour.

According to an embodiment of the present invention, there is provided a method for preparing a mixed raw material, comprising: preparing a raw material mixture for mixing a rice flour, a coconut powder, a potato starch and a tea extract, and a secondary raw material for mixing coconut oil and salt; A primary kneading step of mixing and stirring the primary mixing raw material and the secondary mixing raw material obtained above; A secondary dough step in which water is mixed and stirred in the primary dough obtained above; An aging step of aging the secondary dough obtained above; A third kneading step of stirring the aged dough obtained above; And extruding the third dough obtained in the above step.

First, a primary mixed raw material for mixing rice flour, coconut flour, potato starch and tea extract, and a secondary mixed raw material for mixing coconut oil and salt are prepared (S10). In this case, the reason why the dough is prepared and mixed by separating into the primary mixed raw material and the secondary mixed raw material is that the rice flour, the coconut powder, the potato starch and the tea extract can be mixed well and the coconut oil is added So as to maximize the uniformity of ingredients throughout the dough.

The primary mixing raw material and the secondary mixing raw material obtained above are mixed and stirred (step S20). According to one embodiment of the present invention, the primary kneading step is carried out at a rotation rate of 10 to 50 revolutions per minute for 1 to 30 minutes, specifically 20 to 40 revolutions per minute for 5 to 20 minutes, more specifically 25 to 35 revolutions per minute It can be kneaded for 10 to 15 minutes.

Secondary kneading is performed by mixing water and stirring the primary dough obtained above (S30). According to one embodiment of the present invention, the secondary kneading step is carried out at a rotation rate of 10 to 50 revolutions per minute for 5 to 60 minutes, specifically 20 to 40 revolutions per minute for 10 to 50 minutes, more specifically 25 to 35 revolutions per minute For about 35 minutes.

Then, the secondary dough obtained in the above is aged (S40). The aging step may be carried out for 1 to 30 minutes, in particular for 3 to 20 minutes, more particularly 5 to 7 minutes.

The aged dough is further stirred and then kneaded in a third step (S40). The third kneading step may be kneaded at a turnover of 10 to 50 revolutions per minute for 5 to 60 minutes, preferably 20 to 40 revolutions per minute for 10 to 50 minutes, more specifically 25 to 35 revolutions per minute for 25 to 35 minutes .

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these are only for the purpose of illustrating the present invention in more detail, but the scope of the present invention is not limited thereto.

[Example 1]

The first raw material mixture was prepared by mixing 100 kg of rice flour, 5 kg of coconut powder, 5 kg of potato starch, and 5 kg of tea tincture extract. Then, 20 kg of coconut oil and 15 kg of salt were mixed to prepare a second raw material mixture. And the mixture was stirred at a rotation rate of 30 for 10 minutes to perform primary kneading.

To the obtained primary dough (150 kg), 300 kg of water was mixed and stirred for 30 minutes at a rotation rate of 30 at 1 minute, followed by secondary kneading and aging for 7 minutes. The aged dough was stirred for 30 minutes at a rotation rate of 30 rpm for a third time.

The obtained third dough is put into a sifting machine and extruded at a constant pressure to produce a rice noodle. The rice noodle produced by the extrusion molding is put into freeze drying and dried, and then the dried surface is packed.

[Example 2]

10 kg of rice flour, 10 kg of coconut powder, 10 kg of potato starch, and 10 kg of tea tincture extract were mixed and primary raw materials were mixed. Then, 10 kg of coconut oil and 15 kg of salt were mixed, And the mixture was stirred at a rotation rate of 30 for 10 minutes to perform primary kneading. The subsequent steps are the same as in the first embodiment.

[Comparative Example 1]

100 kg of rice flour and 30 kg of potato starch were mixed together to make a primary raw material. Then, 15 kg of salt was mixed and mixed with the secondary raw material, followed by stirring for 1 minute at a rotation rate of 30 at a rate of 30 minutes. The subsequent steps are the same as in the first embodiment.

[Comparative Example 2]

The raw materials were mixed with 100 kg of rice flour, 10 kg of coconut flour and 10 kg of potato starch, and then 15 kg of salt was mixed and the mixture was mixed with the second raw material. The mixture was stirred for 30 minutes at a rate of 30 rpm for 1 minute, Respectively. The subsequent steps are the same as in the first embodiment.

(It is desirable if it is possible to objectively show that the rice phase according to the present invention is excellent through the following items.)

[Experimental Example 1]

Experimental Sensory Tests on the Surface of Examples 1, 2, Comparative Example 1 and Comparative Example 2 Sensory tests were carried out on 10 persons in the month of June. The preparation of the sample was carried out 5 minutes after boiling for 5 minutes in boiling water and then cooling in cold water. The results are shown in the following table. Each evaluation averaged the results of 1 (very bad), 2 (not good), 3 (fair), 4 (good), and 5 (very good) evaluations.

flavor color incense Kosi (elastic) Chewiness Example 1 4.2 3.5 3.8 4.2 4.5 Example 2 4.3 3.6 3.2 4.3 4.3 Comparative Example 1 3.7 3.6 3.5 3.2 3.2 Comparative Example 2 3.5 3.2 3.6 2.8 3.5

[Experimental Example 2] Physical properties

The results of analyzing the physical properties of the rice noodle surfaces of Examples 1, 2, Comparative Example 1 and Comparative Example 2 after gelatinization.

Hardness (kg) Adhesion (gsec) Coherence Resilience Tensile strength (g) Example 1 9.5 -79.4 0.81 0.89 7.2 Example 2 8.5 -90.6 0.85 0.92 7.5 Comparative Example 1 7.4 -55.3 0.79 0.71 9.2 Comparative Example 2 6.9 -69.3 0.75 0.68 8.7

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be interpreted as belonging to the scope.

Claims (7)

Rice noodles containing rice flour, coconut flour, coconut oil, potato starch, and tea extract.
The method according to claim 1,
Wherein the rice noodle soup comprises 0.1 to 20 parts by weight of coconut powder, 0.1 to 50 parts by weight of coconut oil, 0.1 to 20 parts by weight of potato starch, and 0.1 to 20 parts by weight of tea extract, based on 100 parts by weight of rice flour.
The method according to claim 1,
Wherein the rice noodle soup further comprises salt.
A mixed raw material preparation step of preparing a primary mixed raw material for mixing rice flour, coconut flour, potato starch and tea extract, and a secondary mixed raw material for mixing coconut oil and salt;
A primary kneading step of mixing and stirring the primary mixing raw material and the secondary mixing raw material obtained above;
A secondary dough step in which water is mixed and stirred in the primary dough obtained above;
An aging step of aging the secondary dough obtained above;
A third kneading step of stirring the aged dough obtained above; And
And extruding the third dough obtained in the above step.
5. The method of claim 4,
The primary dough stage is kneaded for 1 to 30 minutes at a rotation rate of 10 to 50 times per minute and the secondary dough stage is kneaded for 5 to 60 minutes at a rotation rate of 10 to 50 times per minute and the aging stage is performed for 1 to 30 minutes And the third kneading step is kneaded for 5 to 60 minutes at 10 to 50 turnings per minute.
5. The method of claim 4,
Wherein the mixing ratio of the primary batter: water in the secondary kneading step is 25 to 50%: 50 to 75%.
A rice noodle prepared by the method of manufacturing rice noodle according to claim 4.