KR20190089368A - Manufacturing Method Of Rice Bean Noodle Ra-myeon - Google Patents

Abstract

The present invention relates to a manufacturing method of rice bean instant noodles, which comprises: a rice grinding and mixing step (S1) of grinding rice and mixing the ground rice powder with prepared soy powder; a noodle forming pre-processing step of the ground rice powder (S2) of pre-processing the mixed rice powder before forming the noodles; a noodle forming step of the pre-processed rice powder (S3) of forming the noodles with the pre-processed mixed rice powder; a rolling step (S4) of forming the formed noodles in a the twisted shape by controlling the speed of a conveyor belt provided; a rapid cooling step of the formed noodles (S5) of rapidly cooling the formed noodles; and a packaging step (S7) of packaging the noodles which is rapidly cooled.

Description

{Manufacturing Method Of Rice Bean Noodle Ra-myeon}

The present invention relates to a rice pulverizing and mixing step (S1) of pulverizing rice and mixing pulverized rice flour with pre-prepared soy flour; Pretreatment step (S2) of pulverized rice flour pretreated before mixing with the mixed rice flour; (S3) of the pretreated rice flour to form a flour with the pre-treated mixed rice flour; A rolling step (S4) of regulating the speed of the conveyor belt so as to form a wavy shape of the formed face; A rapid cooling step (S5) of a molded noodle for rapidly cooling a molded noodle; And a packaging step (S7) of packaging the rapidly cooled noodle.

Hereinafter, the background art will be described with reference to the accompanying drawings.

Ramen is one of the most favorite foods for modern people, and various products are being offered on the market.

However, ramen is a high-calorie food that has high calories per unit weight as compared to moisture-rich food, which is a dried food that is fried in edible oil. In addition, the ramen which goes through the oil-frying process has an excessive amount of fat and cholesterol which cause adult diseases.

As a result, if ramen is continuously consumed for a long time, it is very likely that an imbalance of the nutrients required for the human body, an onset of adult diseases such as hypertension and diabetes, and acidification of the human body occur.

The above-mentioned ramen has become a delicacy food for modern people who have a problem of weight gain due to lack of exercise and excessive calorie absorption, but has become a favorite food, and has continued efforts to improve the taste and nutrition of ramen.

In addition, since the wheat flour described above is used as the main raw material, nutrients such as minerals and vitamins are deficient, and excessive sodium is also contained.

To solve this problem, there was an attempt to develop a ramen which has lower satiety index, better digestion, lowered blood sugar index, less gluten component, less addiction, and unprocessed rice as main ingredients, compared with wheat flour.

Among them, Korean Patent Laid-Open Publication No. 1988-3577 (a method of producing ginseng rice ginseng) is a method of puffing wormwood, ginseng, ginseng leaves, sugar, edible soda and rice, and 1991-14047 Is prepared by mixing rice flour with wheat flour, potato starch and whole milk powder and dipping the rice flour into water to prepare a rice noodle according to a conventional method. Korean Patent Laid-Open Publication No. 2002-24002 (method for preparing instant rice noodles) After mixing less than 40% of starch, kneading less than 40% of water, rolling and cutting out, and after frying, furrowing with palm oil or vegetable oil, minute bubbles are formed in the space occupied by water and moisture content is less than 15% , Which is a method for producing instant rice for ramen, which causes moisture to infiltrate and inflate within a few minutes.

However, the conventional rice noodle cooking method is not limited to rice, and can be easily and inexpensively purchased in the vicinity without adding a material that can be easily and inexpensively purchased from the environment. Alternatively, wheat flour or starch is added, Adding the branch ingredients alone did not solve the problem of nutrient imbalance that is beneficial to health.

From this point of view, soybeans generally have lowering blood pressure, and also have the effect of lowering cholesterol levels in soybeans, especially the peel of black beans, which contains glycitein, an anti-cancer agent. Therefore, those who eat soya foods are reported to have low risk of various cancers such as gastric cancer, breast cancer, prostate cancer, and lung cancer. In addition, beans are rich in vitamin E and saponin, and these vitamins E and saponin have the effect of promoting blood circulation and preventing spots. Soy is rich in ingredients called lecithin, which has excellent efficacy in preventing aging of the brain. Therefore, there is a study that ingestion of beans improves brain concentration and improves forgetfulness and dementia. And soy has vegetable estrogen. When a woman lacks estrogen in the body due to menopause, this botanical estrogen is administered to prevent osteoporosis. Dietary fiber in soybeans slows the rate of absorption of glucose in the stomach and intestines and slows the absorption of diabetes by inhibiting the role. Soy protein foods such as tofu have been shown to significantly reduce low-density lipoproteins, which are malignant cholesterol. Taking more than 25 grams of soy protein per day can significantly reduce the risk of heart disease.

On the other hand, the above-mentioned soybeans are well-coordinated foods such as pork, rice, kelp, and leek. In terms of the combination of soybeans and rice, the combination of soybeans and rice, which is a good combination of soybeans and rice, has a low content of lysine, which is an essential amino acid in rice, and a lot of methionine, whereas soybeans have many proteins and lysine. For this reason, when rice and soybean products are combined, the content of lysine and methionine is increased to an average level, resulting in an increase in protein and an increase in protein nutrition. In addition, soybeans contain a relatively small amount of vitamin B1, which is relatively low in rice, so that when rice and bean products are combined, vitamin B1 is increased.

However, there was a problem in that it was not easy to eat because it took time to prepare the bean curd or the miso as the side dish for the rice.

Korean Patent Publication No. 10-199100140476 (Aug. 31, 1991)

The method for producing rice noodle soup according to the present invention aims to solve the following problems.

It is an object of the present invention to provide a method for producing rice noodle soup noodles rich in various nutrients and reduced in sodium content.

Another object of the present invention is to provide a method for manufacturing rice noodle soup noodles which can solve the problem of nutrient imbalance which is beneficial to health.

 Another object of the present invention is to provide a method for producing rice noodle soup noodles, which contains rice and beans, which are compatible ingredients, respectively, in noodles and soups, but which can be eaten easily without taking time to prepare.

In order to solve the above-described problems,

A rice pulverization and mixing step (S1) of pulverizing rice and mixing pulverized rice flour with pre-prepared soy flour; Pretreatment step (S2) of pulverized rice flour pretreated before mixing with the mixed rice flour; (S3) of the pretreated rice flour to form a flour with the pre-treated mixed rice flour; A rolling step (S4) of regulating the speed of the conveyor belt so as to form a wavy shape of the formed face; A rapid cooling step (S5) of a molded noodle for rapidly cooling a molded noodle; And a packaging step (S7) of packaging the rapidly cooled noodles.

Further comprising a frying step (S6) of frying the frying mold, which is formed between the rapid cooling step (S5) and the packaging step (S7), by frying in oil.

The rice pulverization and mixing step (S1) comprises rice step (S1-1) called rice for 5 hours after washing rice; A moisture removing step (S1-2) of removing the moisture from the rice for 30 minutes by shaking the rice; Rice grinding step (S1-3), which uses a desiccator to crush rice with moisture removed using a grinding machine 160 times. And a step (S1-4) of mixing the pulverized rice flour and the prepared soy flour to mix the pulverized rice flour and the prepared soy flour.

The pretreating step (S2) of the pulverized rice flour is a step (S2-1) of increasing the pulverized rice flour for 30 minutes; And a rapid cooling step (S-2) of a thickened rice flour which rapidly cools the roasted rice flour for 10 minutes.

The packaging step S7 includes a vacuum packaging step S7-1 in which the cooled cotton yarn is vacuum-packed for each packaging unit through a sterilization process using a retort machine; And a packaging step (S7-2) of packaging a rice bean soup soup to which the vacuum packed bean sprouts are packed together with the prepared rice bean soup soup prepared in advance, wherein the rice soup soup soup comprises a rice bean soup as a main component .

The manufacturing method of rice noodle rice noodles according to the present invention can exert the following effects by the above-mentioned solution.

It is rich in various nutrients, it can reduce the sodium content, can solve the problem of nutrient unbalance which is beneficial for health, and it is possible to contain rice and bean, which are compatible ingredients, respectively, in the noodles and soup, There is an effect of providing a manufacturing method of rice noodle soup noodles.

1 is a flow chart showing steps of a method of manufacturing rice bean noodles according to a first embodiment of the present invention.
FIG. 2 is a flow chart showing a stepwise production method of a rice bean noodle ramp according to a second embodiment of the present invention, which further includes a step of frying the noodles between the rapid cooling step and the packaging step in FIG.
FIG. 3 is a flow chart sequentially showing detailed steps constituting the rice pulverizing and mixing step in the steps of FIGS. 1 and 2. FIG.
FIG. 4 is a flow chart sequentially showing detailed steps constituting the pretreatment step of pulverized rice flour during the steps of FIGS. 1 and 2. FIG.
FIG. 5 is a flow chart sequentially showing detailed steps constituting the frying step of the noodle during the step of FIG.
FIG. 6 is a flow chart sequentially showing the detailed steps constituting the packaging step in the steps of FIGS. 1 and 2. FIG.
FIG. 7 is a flow chart showing a step-by-step method for manufacturing a rice soup noodle soup to be packed together with a vacuum packaged noodle in the rice packaging stage of the rice noodle soup among the detailed steps constituting the packaging step of FIG.
FIG. 8 is a flowchart sequentially showing detailed steps constituting the undifferentation preprocessing step in the steps of FIG. 7. FIG.
FIG. 9 is a flowchart sequentially showing the detailed steps constituting the mixing step in the steps of FIG. 7. FIG.

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

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, it is to be understood that the present invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. It is intended that the disclosure of the present invention be limited only by the terms of the appended claims. And, throughout the specification, like reference numerals refer to like elements.

The present invention is directed to a method of making a rice bean noodle ramen.

Particularly, in the present invention, the sodium content is reduced, the problem of nutrient unbalance which is beneficial to health can be solved, and rice and bean, which are compatible ingredients, are contained in the noodles and soup, respectively, The present invention relates to a method for producing rice noodle soup noodles, which is capable of differentiating from conventional noodle making methods and rice noodle soup making methods.

1 is a flow chart showing steps of a method of manufacturing rice bean noodles according to a first embodiment of the present invention.

As shown in FIG. 1, the method of manufacturing rice rice cake rice noodles according to the first embodiment of the present invention comprises a rice milling and mixing step (S1) of pulverizing rice and mixing pulverized rice flour with pre-prepared soybean flour; Pretreatment step (S2) of pulverized rice flour pretreated before mixing with the mixed rice flour; (S3) of the pretreated rice flour to form a flour with the pre-treated mixed rice flour; A rolling step (S4) of regulating the speed of the conveyor belt so as to form a wavy shape of the formed face; A rapid cooling step (S5) of a molded noodle for rapidly cooling a molded noodle; And a packaging step (S7) of packaging the rapidly cooled noodles.

FIG. 2 is a flow chart showing a stepwise production method of a rice bean noodle ramp according to a second embodiment of the present invention, which further includes a step of frying the noodles between the rapid cooling step and the packaging step in FIG.

As shown in FIG. 2, according to another embodiment of the present invention, a method of manufacturing a rice bean noodle ramp comprises the steps of: frying the molded noodle between the rapid cooling step (S5) and the packaging step (S7) (Step S6).

FIG. 5 is a flow chart sequentially showing detailed steps constituting the frying step of the noodle during the step of FIG.

As shown in FIG. 5, the frying step (S6) of the frying step (S6) includes a frying oil spraying step (S6-1) for spraying the frying oil heated at a temperature of 120 to 150 DEG C for 30 seconds to 180 seconds, ; A defatting step (S6-2) in which the frying oil is blown by blowing the frying oil to remove the frying oil; And a drying step (S6-3) of drying the degreased surface by hot air for 10 to 25 minutes with hot air at 70 to 90 占 폚.

Here, conventionally, the oil used for frying ramen has a hardening property, and there is a possibility of causing a blood clot due to a lot of cholesterol. When it sticks to a blood vessel wall and clogs blood vessels, there is a possibility of causing a disease such as arteriosclerosis. In recent years, palm oil has been replaced by palm oil in vegetable oil. However, palm oil is also a vegetable oil, but it has the property of hardening like butter or other animal oil. It has a high cholesterol and may cause blood clots. There is a possibility of causing a disease such as arteriosclerosis. Therefore, in the method of producing rice noodle soup noodles according to the second embodiment of the present invention, palm oil containing unsaturated fatty acids One or more selected from oleic oil, sesame oil, sesame oil, olive oil, Or a mixture of at least one selected from the group consisting of palm olein oil, vegetable oil, brown rice oil, and olive oil, and palm oil, but the palm oil content is preferably 40% or less by weight in the mixed oil.

According to the above-described configuration, it is possible to provide a ram noodle with reduced fat content by frying the formed noodle with frying oil. In addition, in the case of frying oil, even when palm oil containing saturated fatty acid as in the past is not used or palm oil is used It is used by mixing with palm olein oil, vegetable oil, brown rice oil, olive oil, etc. composed of unsaturated fatty acids, but by reducing the amount of palm oil used, it is possible to produce a ramen which is excellent in terms of taste, nutrition and health.

FIG. 3 is a flow chart sequentially showing detailed steps constituting the rice pulverizing and mixing step in the steps of FIGS. 1 and 2. FIG.

Referring to FIG. 3, the rice crushing and mixing step (S1) includes a rice step (S1-1) called for 5 hours after washing rice; A moisture removing step (S1-2) of removing the moisture from the rice for 30 minutes by shaking the rice; Rice grinding step (S1-3), which uses a desiccator to crush rice with moisture removed using a grinding machine 160 times. And a step (S1-4) of mixing the pulverized rice flour and the prepared soy flour to mix the ground rice flour and the prepared soy flour.

FIG. 4 is a flow chart sequentially showing detailed steps constituting the pretreatment step of pulverized rice flour during the steps of FIGS. 1 and 2. FIG.

As shown in FIG. 4, the pretreatment step (S2) of the pulverized rice flour is a step (S2-1) of increasing the pulverized rice flour for 30 minutes; And a rapid cooling step (S-2) of a thickened rice flour which rapidly cools the roasted rice flour for 10 minutes.

Meanwhile, the step (S3) of forming the preprocessed rice flour is performed by passing pressure to the cooled rice flour through a face nozzle, wherein the temperature of the nozzle is adjusted to 120 ° C., and then the face flour passing through the face nozzle is compressed to be flat And then cut to form a noodle.

The rolling step S4 is a step of adjusting the speed of the conveyor belt among the installed equipments so as to make the formed face yarn wavy. The speed of the conveyor belt is adjusted so that the formed face yarn is conveyed to the speed of the conveyor belt So that a detailed description thereof will be omitted.

The rapid cooling step (S5) of the molded face flour is a step of rapid cooling for 10 minutes by a rapid cooler after the flat flour is cut.

FIG. 6 is a flow chart sequentially showing the detailed steps constituting the packaging step in the steps of FIGS. 1 and 2. FIG.

6, the packaging step S7 includes a vacuum packaging step S7-1 in which the cooled cotton yarn is vacuum-packed on a packaging unit basis through a sterilization process using a retort machine; And a packaging step (S7-2) of rice bean paste soup packing the vacuum packed noodles together with the prepared rice noodle soup soup prepared in advance.

FIG. 7 is a flow chart stepwise showing a method of manufacturing a rice soup noodle soup packaged with a vacuum packaged noodle in the packaging step of rice noodle soup among the detailed steps constituting the packaging step of FIG. 6, and FIG. FIG. 9 is a flow chart sequentially showing detailed steps constituting the mixing step in FIG. 7; FIG. 9 is a flowchart showing sequential steps of the non-differentification preprocessing step. FIG.

As shown in FIG. 7, the method for preparing rice soup soup soup according to an embodiment of the present invention includes a non-differentiation pretreatment step Ss1, an undifferentiation step Ss2, a mixing step Ss3, and a packaging step Ss4.

8, the soybean drying step Ss1-1, the soybean frying step Ss1-2, and the peeling step Ss1-3 are carried out before the pulverization step Ss1 is pre- .

The soybean drying step (Ss1-1) is a step of drying the selected soybeans for 30 minutes and then drying the soybeans in a dryer, wherein the drying time is 1 hour and the moisture content of the soybeans is preferably less than 7% when dried.

The soybean roasting step (Ss1-2) is a step of roasting the dried soybeans for 10 minutes using a roasting machine.

The peeling step (Ss1-3) is a step of performing a peeling operation for separating the bean husks of the roasted soybeans using a grain removing machine.

The undifferentiation step (Ss2) is a step of micronizing soybeans that have been stripped using a pulverizer. Preferably, 200 pulverization is used for the pulverizer. Herein, the derivative refers to rice flour.

The mixing step (Ss3) is a step of mixing undifferentiated soy flour with an additive for adding a grain, texture and taste of other grains, and a seed of a plant. The mixing step (Ss3-1) (Ss3-2), and a tertiary mixing step (Ss3-3).

In the primary mixing step Ss3-1, the finely ground soybean flour made through the undifferentiated pre-treatment step (Ss1) and the undifferentation step (Ss2) is mixed with a peanut crumb, a walnut crumb, and an almond crumb with a mixer for 30 minutes But the present invention is not limited to this. In another embodiment, it is preferable that the finely ground soybean flour is 200 kg, the peanut is 5 kg, the walnut is 3 kg, and the almond is 2 kg. However, The weight of each component may vary, for example, 200 kg of pulverized soy flour, 10 kg of peanut crumbs, 7 kg of walnut crumbs, 5 kg of almond crumbs, 210 kg of pulverized soybean flour in another embodiment, 7 kg, 5 kg of walnuts, 3 kg of almonds and 3 kg of almonds. In another further embodiment, the finely ground soy flour is 190 kg, the peanuts are 4 kg, the walnuts are 7 kg and the almonds are 6 kg. Here, the term "crumbs" refers to the crumbling or consolidation of solid foodstuffs.

The second mixing step (Ss3-2) is a step of mixing vegetable cream, a flour-forming corn flour, an alpha-cone, a cornstarch, and the like, which are added together with a mixed powder obtained through the primary mixing step (Ss3-1) A mixture of two kinds of rice flour, Alphami rice, and salt flour, were added to the mixer in the order of 20 minutes, and the mixture was mixed for 20 minutes. In this step, 60 kg of vegetable crime used, 20 kg of alpha cone which is a corn flour for preventing the formation of precipitates, The weight of each component may be varied. For example, the weight of each component may be varied. For example, 70 kg of vegetable crime, 80 kg of alpha corn, which is corn flour for preventing the formation of sediment, , 30 kg of rice, 55 kg of alpha rice, 12 kg of salt and salt, and 65 kg of vegetable kream in another example. Alpha con, which is a corn flour for preventing the formation of precipitates, 25 kg, the kind of rice, 45 kg, and the salty salt, 10 kg. In another additional embodiment, 50 kg of vegetable kreama, 15 kg of alpha-cone, which is a corn flour for preventing the formation of sediments, and 47 kg , And salty salt may be 9 kg.

In the third mixing step (Ss3-3), sesame, sunflower seed and pumpkin seeds are added to the mixed powder produced through the second mixing step (Ss3-2), and the mixture is further subjected to a third mixing step for 20 minutes, The sesame seeds added are preferably 2 kg, the sunflower seeds are 2 kg, and the pumpkin seeds are 2 kg. However, the present invention is not limited thereto. In other embodiments, the weights of the components may be varied. For example, 3 kg, the sunflower seeds may be 2.5 kg, the pumpkin seeds may be 2.3 kg, and in another additional embodiment, the sesame seeds may be 2.5 kg, the sunflower seeds 2.3 kg, and the pumpkin seeds 2.7 kg.

The packaging step Ss4 is a step of packing the final mixed powder after the third mixing step (Ss3-3) with rice soup soup soup for 50 g. The rice soup soup soup thus packaged is the rice soup soup The soup is packed with the vacuum packed noodles in the packaging step (S7-2).

Hereinafter, Example 1 including the present invention will be analyzed and the effects of the rice bean noodles prepared by the method of manufacturing rice bean noodles will be analyzed and the effect thereof will be grasped thoroughly.

Table 1 below summarizes the preparation conditions of rice noodles prepared in Example 1 above.

division Raw material (wt.%) rice bean peanut Walnut almond Vegetable
Crema Alpha cone Alpha mi saline Sesame Sunflower seed Pumpkin seed

Example 1 Rice noodle soup
95
5
-
-
-
-
-
-
-
-
-
- Rice soup noodle soup
- 58.
49
1.46
0.88 0.58 17.
55 5.85 11.
70 1.75 0.58 0.58 0.58

In Example 1, Experiment No. 1 in which a sensory test was conducted on rice cooked rice noodle soup prepared according to the method of manufacturing rice noodle soup noodles according to the first example of the present invention, , Experiment 2 in which the rice noodle soup prepared according to the preparation method of rice noodle soup according to the present invention was subjected to sensory evaluation, Experiment 2 in which the sensory test was performed on the cooked ramen noodle purchased in the market, The control group 2, which was subjected to sensory evaluation for the cooked rice noodles purchased from the market, was composed of 10 well - trained sensory test agents (5 for males and 18 for females ) Were allowed to evaluate smoothness, flavor, and nutritional qualities by a five-point scale method. The results are shown in Table 2 below.

division soft
Texture A sweet taste Degree of nutrition Experiment 1 4.35 4.68 4.73 Experiment 2 Control 1 4.03 3.15 3.64 Control 2 3.83 3.32 4.11

As shown in Table 2, in Experiment 1 and Experiment 2, the sensory test showed a higher score than the control 1 to 2 in terms of soft texture, poor taste, and nutritive value. As shown in Fig.

S1: Rice grinding and mixing step
S1-1: Rice Stage Step
S1-2: Moisture removal step
S1-3: Rice grinding step by using the noodles
S1-4: Mixing of crushed rice flour and pre-prepared soy flour
S2: Pretreatment step of pulverized rice flour
S2-1: Increase step
S2-2: Rapid cooling step of the expanded rice flour
S3: The step of preparing the prepurified rice flour
S4: Rapid cooling step of molded noodles
S5: Frying stage of noodles
S6: Packaging step
S7-1: Vacuum packaging step
S7-2: Rice Soybean Soup Bundle Step

Claims (5)

A rice pulverization and mixing step (S1) of pulverizing rice and mixing pulverized rice flour with pre-prepared soy flour;
Pretreatment step (S2) of pulverized rice flour pretreated before mixing with the mixed rice flour;
(S3) of the pretreated rice flour to form a flour with the pre-treated mixed rice flour;
A rolling step (S4) of regulating the speed of the conveyor belt so as to form a wavy shape of the formed face;
A rapid cooling step (S5) of a molded noodle for rapidly cooling a molded noodle; And
And a packaging step (S7) of packaging the rapidly cooled noodle. The method according to claim 1,
Further comprising a frying step (S6) of frying the frying the frying mold formed between the rapid cooling step (S5) and the packaging step (S7) by frying in oil. 3. The method according to claim 1 or 2,
The rice pulverization and mixing step (S1)
Rice step (S1-1) called rice for 5 hours after washing rice;
A moisture removing step (S1-2) of removing the moisture from the rice for 30 minutes by shaking the rice;
Rice grinding step (S1-3), using a desiccator for grinding rice with water removed, using a grinding machine 160 times. And
Characterized in that it comprises a step (S1-4) of mixing ground rice flour and preliminarily prepared soy flour to mix the ground rice flour and the prepared soy flour (S1-4). 3. The method according to claim 1 or 2,
The pretreatment step (S2) of the pulverized rice flour,
A step (S2-1) of increasing the crushed rice flour for 30 minutes; And
And a rapid cooling step (S-2) of a thickened rice flour which rapidly cools the expanded rice flour for 10 minutes. 3. The method according to claim 1 or 2,
The packaging step (S7)
Vacuum packaging step (S7-1) in which the cooled noodles are sterilized by a retort machine and vacuum packed for each packed unit; And
(S7-2), which packages the vacuum packed noodles together with the prepared rice noodle soup soup prepared in advance,
Wherein the rice soup noodle soup comprises rice noodle soup as a main ingredient.

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