KR20220147272A - Rice noodle composition and preparation method thereof - Google Patents
Rice noodle composition and preparation method thereof Download PDFInfo
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- KR20220147272A KR20220147272A KR1020210054186A KR20210054186A KR20220147272A KR 20220147272 A KR20220147272 A KR 20220147272A KR 1020210054186 A KR1020210054186 A KR 1020210054186A KR 20210054186 A KR20210054186 A KR 20210054186A KR 20220147272 A KR20220147272 A KR 20220147272A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 57
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 53
- 235000009566 rice Nutrition 0.000 title claims abstract description 53
- 239000000203 mixture Substances 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title description 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 52
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 7
- 238000010257 thawing Methods 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 230000000052 comparative effect Effects 0.000 description 20
- 239000002994 raw material Substances 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 5
- 230000008961 swelling Effects 0.000 description 5
- 238000000465 moulding Methods 0.000 description 4
- 238000011002 quantification Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000008685 targeting Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Abstract
Description
본 발명은 쌀국수 조성물 및 이의 제조방법에 관한 것으로, 구체적으로는 쌀가루와 밀가루를 특정 함량으로 포함하여 쫄깃하면서도 면이 잘 붇지 않는 쌀국수 조성물 및 이의 제조방법에 관한 것이다.The present invention relates to a rice noodle composition and a method for manufacturing the same, and more particularly, to a rice noodle composition containing rice flour and wheat flour in a specific content to provide a chewy and non-swelling rice noodle composition and a method for manufacturing the same.
일반적으로, 국수는 밀가루를 주원료로 하여 만들어 지지만 다양한 현대인의 기호에 부응하기 위해 새로운 원료를 사용하여 국수를 제조하고자 하는 노력이 계속되어 왔으며, 그 결과 현재에는 다양한 원료를 사용하여 제조된 각종 국수가 선보이고 있다.In general, noodles are made with wheat flour as the main raw material, but efforts have been made to manufacture noodles using new raw materials to meet the various tastes of modern people, and as a result, various noodles manufactured using various raw materials are is being presented
한편, 최근에는 밀가루를 좋아하지 않는 사람들을 겨냥하여 다양한 쌀국수 또한 개발되고 있으며, 쌀국수 요리 전문점이 생겨날 정도로 대중화 되었다.Meanwhile, in recent years, various rice noodles have been developed targeting people who do not like wheat flour, and they have become so popular that restaurants specializing in rice noodle dishes have been created.
하지만 대부분의 쌀국수의 경우 쌀 100%가 아닌 밀가루와 쌀가루를 혼합한 형태의 제품으로 밀가루가 30% 이상 함유되어 있어 종래의 밀가루를 원료로 한 국수의 제조법으로 생산 하거나 단순한 압출형식으로 제조하므로 100% 쌀국수라고 칭하기에는 무리가 있다. 베트남 쌀국수의 경우 쌀 100% 제품이기는 하지만 그 용도가 베트남 요리에 국한되며 제조방법과 조리방법 또한 전통의 국수 제조 방법과는 다르다.However, most rice noodles are not 100% rice, but a mixture of wheat flour and rice flour, and contain more than 30% wheat flour. It is difficult to call it rice noodles. Although Vietnamese rice noodles are 100% rice products, their use is limited to Vietnamese cuisine, and the manufacturing and cooking methods are also different from traditional noodle manufacturing methods.
이에 식생활의 변화 등에 따라 우리 주곡 쌀의 소비량이 점점 줄어 쌀 소비를 촉진하기 위한 방안으로 다양한 쌀국수 제품이 출시되었다. 그러나 쌀로만 만든 국수의 경우, 면이 금방 불고, 쫄깃한 식감이 덜한 단점이 있다. Accordingly, as the consumption of main grain rice gradually decreased due to changes in dietary habits, various rice noodle products were launched as a way to promote rice consumption. However, in the case of noodles made only from rice, the noodles are cooked quickly and have a less chewy texture.
한편 냉면의 경우, 쫄깃한 식감 때문에 수요층이 다양하다. 그러나 냉면은 국수에 포함된 메밀 때문에 오래 삶으면 면이 퍼져 식감이 떨어질 뿐만 아니라 미관상에도 문제가 생긴다.On the other hand, in the case of naengmyeon, the demand for naengmyeon is diverse because of its chewy texture. However, because of the buckwheat contained in the noodles, if the noodles are boiled for a long time, the noodles will spread and deteriorate the texture, and also cause problems in appearance.
따라서 냉면처럼 쫄깃한 식감이 인정되면서도 쌀국수 제품 개발이 시급한 실정이다.Therefore, while the chewy texture like naengmyeon is recognized, there is an urgent need to develop a rice noodle product.
상기와 같은 문제점을 해결하기 위해 본 발명은 쌀과 밀가루를 특정 함량으로 포함하여 쫄깃한 식감이 유지되면서도 간편하게 조리가 가능한 쌀국수 조성물 및 이의 제조방법을 제공하고자 한다.In order to solve the above problems, an object of the present invention is to provide a rice noodle composition that can be easily cooked while maintaining a chewy texture by including rice and flour in a specific content, and a method for manufacturing the same.
상기와 같은 목적을 달성하기 위해 본 발명은 쌀과 밀가루를 포함하는 쌀국수 조성물 및 이의 제조방법을 제공한다.In order to achieve the above object, the present invention provides a rice noodle composition comprising rice and wheat flour and a method for preparing the same.
상기 쌀국수 조성물은 조성물 전체 100 중량부 대비 쌀가루 40 내지 60 중량부, 바람직하게는 45 내지 55 중량부, 더욱 바람직하게는 50 중량부 포함할 수 있다. 쌀가루가 상기 범위보다 적게 포함되는 경우, 밀가루 함량이 많아져 쫄깃한 식감이 줄어들고, 상기 범위보다 많이 포함되는 경우 반죽이 어려워질 수 있다.The rice noodle composition may include 40 to 60 parts by weight of rice flour, preferably 45 to 55 parts by weight, more preferably 50 parts by weight, based on 100 parts by weight of the total composition. When the rice flour is included less than the above range, the flour content is increased to reduce the chewy texture, and when included more than the above range, the dough may be difficult.
상기 밀가루는 조성물 전체 100 중량부 대비 35 내지 50 중량부, 바람직하게는 40 내지 45 중량부를 포함할 수 있다. The flour may include 35 to 50 parts by weight, preferably 40 to 45 parts by weight, based on 100 parts by weight of the total composition.
상기 조성물은 쌀가루 및 밀가루 외에 추가적으로 전분을 더 포함할 수 있으며, 구체적으로 옥수수 전분, 감자 전분, 고구마 전분 등일 수 있으나, 이에 제한되는 것은 아니다. The composition may further include starch in addition to rice flour and wheat flour, specifically corn starch, potato starch, sweet potato starch, etc., but is not limited thereto.
상기 전분은 조성물 전체 100 중량부 대비 1 내지 10 중량부, 바람직하게는 3 내지 7중량부를 더 포함할 수 있다. 전분이 상기 범위보다 적게 포함되는 경우, 국수의 쫄깃한 식감이 배가되지 않으며, 상기 범위를 초과하는 경우 반죽시 너무 되져 성형이 어려워지거나 조리시 면이 잘 익지 않을 수 있다.The starch may further include 1 to 10 parts by weight, preferably 3 to 7 parts by weight, based on 100 parts by weight of the total composition. When starch is included in less than the above range, the chewy texture of the noodles is not doubled.
상기 조성물은 또한, 국수 제조시 통상적으로 첨가할 수 있는 첨가제를 더 포함할 수 있으며, 구체적인 예로는 소금, 소다 등일 수 있으나 이에 제한되는 것은 아니다. 상기 첨가제는 조성물 전체 100 중량부 대비 0.1 내지 1 중량부 더 포함할 수 있다.The composition may further include additives that can be added conventionally when preparing noodles, and specific examples thereof may include salt, soda, and the like, but is not limited thereto. The additive may further include 0.1 to 1 part by weight based on 100 parts by weight of the total composition.
상기 쌀국수 조성물은 하기의 제조방법에 의해 제조될 수 있다:The rice noodle composition may be prepared by the following preparation method:
(a) 정량 및 반죽 혼합 단계;(a) quantification and kneading mixing steps;
(b) 성형 단계;(b) shaping;
(c) 냉장숙성 및 냉동숙성 단계;(c) refrigerated aging and frozen aging;
(d) 해동 및 건조 단계;(d) thawing and drying;
상기 (a) 정량 및 반죽 혼합 단계는 쌀가루, 밀가루, 전분 등을 배합비율에 맞게 정량한 후 혼합기에 넣어 반죽하는 단계이다.The (a) quantification and kneading mixing step is a step of quantifying rice flour, wheat flour, starch, etc. according to the mixing ratio, and then kneading the mixture by putting it in a mixer.
상기 (b) 성형 단계는 반죽된 원료를 성형기에 넣어서 히터로 가열하여 성형하는 단계로, 상기 가열 온도는 125~130℃의 온도를 유지하여야 한다. 상기 온도 미만이면 반죽이 덜 익어 성형이 잘 되지 않으며, 상기 온도를 초과하는 경우 반죽이 타서 성형이 어려워진다.The (b) molding step is a step of putting the kneaded raw material into a molding machine and heating it with a heater to shape, and the heating temperature should be maintained at a temperature of 125 ~ 130 ℃. If the temperature is less than the above temperature, the dough is not cooked well and molding is difficult.
상기 (c) 냉장숙성 및 냉동숙성 단계는 (b) 단계에서 성형된 반죽을 절단하여 냉장실에서 24 내지 48시간, 바람직하게는 36시간 동안 15℃ 이하, 바람직하게는 0 내지 4℃에서 냉장숙성을 진행하고, 이후에 -18 내지 -24℃ 이하에서 8 내지 16 시간, 바람직하게는 12시간 동안 냉동숙성 시킨다. 상기 냉장숙성 및 냉동 숙성 단계를 거치지 않으면 반죽이 숙성되지 않아 쫄깃한 식감이 구현되지 않는다. In the step (c) refrigerated aging and freezing aging, the dough molded in step (b) is cut and refrigerated for 24 to 48 hours, preferably 36 hours in a refrigerator room at 15° C. or less, preferably 0 to 4° C. and then freeze-aged for 8 to 16 hours, preferably 12 hours at -18 to -24° C. or less. If the refrigeration aging and freezing aging steps are not performed, the dough is not matured and thus a chewy texture is not implemented.
상기 (d) 해동 및 건조 단계는 상기 (d) 단계에서 냉동 숙성된 면을 -2 내지 5℃의 해동실에서 3 내지 5시간, 바람직하게는 4시간 해동하고, 건조실에서 6 내지 10시간, 바람직하게는 8시간 동안 15~35℃에서 냉풍으로 건조시키는 단계이다. In the thawing and drying step (d), the frozen-aged noodles in step (d) are thawed in a thawing room at -2 to 5° C. for 3 to 5 hours, preferably 4 hours, and 6 to 10 hours, preferably in a drying room. Preferably, it is a step of drying with cold air at 15-35° C. for 8 hours.
상기 (a) 정량 단계 전에는 원부 재료의 입고 및 보관 단계가 추가적으로 더 포함될 수 있고, 원부 재료 운송차량이 들어오면 원부재료의 외관상태, 유통기한 등을 확인하고 정상제품만 해당 창고에 입고*?*보관한다.Before the (a) quantification step, the step of warehousing and storing raw materials may be additionally included, and when a raw material transport vehicle comes in, the appearance state and expiration date of the raw materials are checked, and only normal products are put into the warehouse *?* keep it.
또한, 상기 (e) 건조 단계 이후에 건조 작업 후 나온 면을 제품 길이에 맞게 절단하는 절단 단계; 건조가 끝난 국수를 종이용기에 담아 정량 후 분말스프를 넣고, PE 재질 필름으로 수출 밀봉 포장하는 단계 등을 추가로 더 포함할 수 있다.In addition, the (e) cutting step of cutting to fit the length of the product after the drying step after the drying step; It may further include the steps of putting the dried noodles in a paper container, adding powdered soup after quantification, and sealingly packaging for export with a PE film.
본 발명은 쫄깃하면서도 조리가 간편한 쌀국수 조성물 및 상기 쌀국수 조성물의 제조방법을 제공할 수 있다.The present invention can provide a chewy yet easy-to-cook rice noodle composition and a method for preparing the rice noodle composition.
도 1은 본 발명에 따른 쌀국수 조성물의 제조방법을 도식화한 것이다.1 is a schematic diagram of a method for preparing a rice noodle composition according to the present invention.
이하, 본 발명을 실시예 및 실험예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by way of Examples and Experimental Examples.
단, 하기 실시예 및 실험예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예 및 실험예에 한정되는 것은 아니다.However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following Examples and Experimental Examples.
<실시예 1 내지 3, 비교예 1 내지 4> 본 발명에 따른 쌀국수 조성물 제조<Examples 1 to 3, Comparative Examples 1 to 4> Preparation of rice noodle composition according to the present invention
본 발명에 따른 쌀국수 조성물을 제조하기 위해 다음과 같이 진행하였다;In order to prepare the rice noodle composition according to the present invention, the following procedure was carried out;
쌀가루, 밀가루, 전분(옥수수 전분) 등을 배합 비율에 맞게 정량한 후 혼합기에 넣어 반죽하였다. 배합비는 하기 표 1에 나타내었다. 반죽된 원료를 성형기에 넣어 125~130℃의 온도를 유지하면서 히터로 가열하여 성형시켰다. 성형된 반죽을 절단하여 냉동실에서 36시간 동안 0 내지 4℃에서 냉장숙성을 진행하고, 이후 12시간 동안 -18 내지 -24℃ 이하에서 냉동숙성 시켰다. 상기 냉동 숙성된 면을 -2 내지 5℃의 해동실에서 4시간 해동하고, 건조실에서 8시간 동안 15~35℃에서 냉풍으로 건조시켜 제조하였다.Rice flour, wheat flour, starch (corn starch), etc. were quantified according to the mixing ratio, and then kneaded in a mixer. The mixing ratio is shown in Table 1 below. The kneaded raw material was put into a molding machine and heated with a heater while maintaining a temperature of 125 to 130° C. and formed. The molded dough was cut and refrigerated at 0 to 4° C. for 36 hours in a freezer, and then freeze-aged at -18 to -24° C. or less for 12 hours. The frozen-aged noodles were thawed in a thawing room at -2 to 5° C. for 4 hours, and dried with cold air at 15 to 35° C. for 8 hours in a drying room.
(소금+소다)(salt + soda)
<실험예 1> 간편조리 여부 평가<Experimental Example 1> Evaluation of simple cooking
본 발명에 따른 쌀국수의 간편 조리 여부를 평가하기 위해 다음과 같이 실험을 진행하였다. 우선 상기 실시예 1 내지 3, 비교예 1 내지 4에서 제조된 면을 그릇에 넣고 100℃의 물을 넣어 뚜껑을 덮어 3분간 익혔다. 3분이 지난 후 면이 익은 정도를 평가하였다. 익은 정도는 ◎: 매우 잘익음, ○: 잘익음, △: 잘익지 않음으로 표시하여 하기 표 2에 나타내었다. In order to evaluate whether the rice noodles according to the present invention are easily cooked, an experiment was conducted as follows. First, the noodles prepared in Examples 1 to 3 and Comparative Examples 1 to 4 were placed in a bowl, water at 100° C. was added, the lid was covered, and cooked for 3 minutes. After 3 minutes, the degree of ripeness of the noodles was evaluated. The degree of ripeness is shown in Table 2 below, as indicated by ◎: very ripe, ○: well ripe, and △: not ripe.
실험결과, 본 발명에 따른 실시예 1 내지 3은 매우 잘익음 또는 잘익음으로 나타났다. 비교예 1, 3, 4는 매우 잘익음으로 나타났으나 비교예 2는 덜익음으로 나타났다. 이는 전분이 너무 많이 포함되어 면이 익는데 시간이 오래 걸린 것으로 판단된다.As a result of the experiment, Examples 1 to 3 according to the present invention were found to be very ripe or well ripe. Comparative Examples 1, 3, and 4 were found to be very ripe, but Comparative Example 2 was found to be unripe. It is considered that the noodles take a long time to cook because they contain too much starch.
<실험예 2> 관능평가<Experimental Example 2> Sensory evaluation
상기 실시예 1 내지 3 및 비교예 1 내지 4를 이용하여 관능평가를 진행하였다. 관능평가는 10대, 20대, 30대, 40대, 50대 남녀 각각 한명씩 패널 요원으로 선정하여 5점 만점 기준으로 쫄깃함, 씹힙성, 10분 동안 면이 붇는 정도를 평가하였고, 평균 값을 표 3에 나타내었다.Sensory evaluation was performed using Examples 1 to 3 and Comparative Examples 1 to 4. For sensory evaluation, one male and one female in their teens, 20s, 30s, 40s, and 50s were selected as panelists, and chewiness, chewiness, and swelling of the noodles for 10 minutes were evaluated on a 5-point scale based on the average values. 3 is shown.
평가 결과, 본 발명에 따른 실시예 1 내지 3은 쫄깃함과 씹힘성이 우수하였고, 섭취 후 10 분 이내에 면이 거의 불지않았다. 반면 비교예 1은 실시예 1 내지 3 대비 쫄깃함, 씹힘성이 상대적으로 낮게 평가되었다. 비교예 2는 쫄깃함이 너무 강해 씹기가 어려웠으나 면이 붇는 속도는 느리게 평가되었다. 비교예 3, 4는 전분이 포함되어 있지 않아 쫄깃함과 씹힘성이 상대적으로 낮게 나타났고 면이 붇는 속도도 상대적으로 빠르게 나타났음을 알 수 있다.As a result of the evaluation, Examples 1 to 3 according to the present invention were excellent in chewiness and chewiness, and the noodles were hardly blown within 10 minutes after ingestion. On the other hand, Comparative Example 1 was evaluated to be relatively low in chewiness and chewiness compared to Examples 1 to 3. Comparative Example 2 was difficult to chew because the chewiness was too strong, but the rate of swelling of the noodles was evaluated slowly. It can be seen that Comparative Examples 3 and 4 did not contain starch, so the chewiness and chewiness were relatively low, and the swelling speed of the noodles was also relatively fast.
Claims (6)
(b) 125~130℃의 온도를 유지하면서 반죽을 성형하는 단계;
(c) 냉장실에서 24 내지 48시간 동안 15℃ 이하에서 냉장숙성을 진행하고, 이후에 -18 내지 -24℃에서 8 내지 16 시간 동안 냉동 숙성하는 단계;
(d) -2 내지 5℃의 해동실에서 3 내지 5시간 해동하고, 건조실에서 15~35℃에서 6 내지 10시간 동안 건조시키는 단계;
를 포함하는 쌀국수 조성물의 제조방법.(a) 40 to 60 parts by weight of rice flour, 40 to 45 parts by weight of wheat flour, based on 100 parts by weight of the total rice noodle composition, and kneading and mixing;
(b) forming a dough while maintaining a temperature of 125 ~ 130 ℃;
(c) performing refrigerated aging at 15° C. or less for 24 to 48 hours in a refrigerator compartment, followed by freeze-aging at -18 to -24° C. for 8 to 16 hours;
(d) thawing for 3 to 5 hours in a thawing chamber at -2 to 5° C., and drying in a drying room at 15 to 35° C. for 6 to 10 hours;
A method for producing a rice noodle composition comprising a.
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