KR20240007803A - Manufacturing method of rice noodle container noodles for diet containing radish powder - Google Patents

Abstract

The present invention relates to a method of manufacturing rice noodle container noodles for diet containing radish powder, and more specifically, to a rice powder manufacturing step of grinding rice to produce rice powder, and a rice powder manufacturing step of drying and then pulverizing radish to produce radish powder. Manufacturing step, a dough manufacturing step of preparing dough by mixing the rice powder prepared through the rice powder manufacturing step with purified water, the radish powder prepared through the powderless manufacturing step, starch mixture, and salt, through the dough manufacturing step. It consists of a maturation step of maturing the manufactured dough and an extrusion drying step of heating and extruding the dough matured through the maturation step and then drying it.
The rice noodle container noodles manufactured through the above process not only contain no ingredients and are rich in nutrients and have a diet effect, but also exhibit excellent resilience, texture, and preservation.

Description

Manufacturing method of diet rice noodle container containing radish powder {MANUFACTURING METHOD OF RICE NOODLE CONTAINER NOODLES FOR DIET CONTAINING RADISH POWDER}

The present invention relates to a method of manufacturing rice noodle container noodles for diet containing radish powder. More specifically, the radish contains radish powder, which is not only rich in nutrients and exhibits a diet effect, but also exhibits excellent resilience, texture, and preservation. This relates to a method of manufacturing rice noodle container noodles for diet containing powder.

Rice is Korea's representative food crop, an important crop for food self-sufficiency, and is nutritionally used as a major source of carbohydrates. However, due to the recent westernization of eating habits, wheat consumption has increased and rice consumption has continued to decline, resulting in a surplus of 200,000 tons every year, requiring measures to consume rice.

As of 2013, domestic rice consumption is mostly used for rice, and about 400,000 tons out of a total of 4.2 million tons are used for processing (estimated to be more than 400,000 tons if self-milling is included), and rice flour is used during processing. Most rice flour is used in the production of rice cakes.

Unlike wheat flour, rice flour cannot be used in the manufacture of various processed foods due to problems with its processing suitability, so research is being actively conducted to improve its processing suitability for use in confectionery, baking, and noodle making. In most countries in Asia that use rice as a staple food, rice is mainly used in processed products in the form of rice cakes rather than bread. Research is continuously being conducted to use rice in various forms of processed products other than rice cakes, and thus rice is being used in Korea as well for consumption. Various product development research is needed. In particular, the consumption rate of noodles is steadily increasing, while the consumption rate of rice noodles is the lowest in the rice consumption trend due to its different texture, quality characteristics, and cooking method from wheat flour noodles. Therefore, the consumption rate will be increased by satisfying consumers' preferences through quality improvement. There is a need.

Korean Patent Registration No. 10-1146752 (2012.05.09.) Korean Patent Registration No. 10-1405424 (2014.06.02.)

The purpose of the present invention is to provide a method of manufacturing rice noodle container noodles for diet containing radish powder, which is rich in nutrients and exhibits a diet effect, as well as excellent resilience, texture, and preservation.

The object of the present invention is a rice powder manufacturing step of producing rice powder by pulverizing rice, a radish powder manufacturing step of drying and pulverizing radish to produce radish powder, a rice powder prepared through the rice powder manufacturing step in purified water, and the radish. A dough manufacturing step of preparing dough by mixing the radish powder, starch mixture, and salt prepared through the powder manufacturing step, a maturing step of maturing the dough prepared through the dough manufacturing step, and heating the dough aged through the maturing step. This is achieved by providing a method of manufacturing rice noodle container noodles for diet containing radish powder, which consists of an extrusion drying step of extruding and then drying.

According to a preferred feature of the present invention, the rice powder manufacturing step is performed by grinding rice to a particle size of 50 to 100 mesh.

According to a more preferred feature of the present invention, the radish powder manufacturing step is performed by drying the radish and then pulverizing it to a particle size of 100 to 150 mesh.

According to a more preferred feature of the present invention, the dough manufacturing step includes 200 to 250 parts by weight of the rice powder prepared through the rice powder manufacturing step and 15 to 25 parts by weight of the rice powder prepared through the rice powder manufacturing step to 100 parts by weight of purified water. It is made by mixing 40 to 60 parts by weight of starch mixture and 1.5 to 3 parts by weight of salt.

According to an even more preferred feature of the present invention, the starch mixture is composed of two or more selected from the group consisting of modified starch, waxy potato starch, and pregelatinized starch.

According to an even more preferred feature of the present invention, the starch mixture is composed of 100 parts by weight of modified starch, 70 to 90 parts by weight of waxy potato starch, and 10 to 25 parts by weight of gelatinized starch.

According to an even more preferred feature of the present invention, the maturation step is performed at a temperature of 5 to 15° C. for 90 to 180 minutes.

According to an even more preferred feature of the present invention, the extrusion drying step is performed by heating and extruding the dough aged through the aging step at a temperature of 80 to 90° C. and then drying it.

According to an even more preferred feature of the present invention, a dough pressurization step is further performed between the aging step and the extrusion drying step in which a pressure of 50 to 150 MPa is applied to the dough aged through the aging step for 10 to 20 minutes. .

The method of manufacturing rice noodle container noodles for diet containing radish powder according to the present invention is an excellent method for providing rice noodle container noodles that not only contain radish ingredients and are rich in nutrients and exhibit a diet effect, but also exhibit excellent resilience, texture, and preservability. Shows effect.

Figure 1 is a flow chart showing a method of manufacturing rice noodle container noodles for diet containing radish powder according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method of manufacturing a rice noodle container for diet containing radish powder according to another embodiment of the present invention.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

The method of manufacturing a diet rice noodle container containing radish powder according to the present invention includes a rice powder manufacturing step (S101) of grinding rice to produce rice powder, a radish powder manufacturing step of drying and then pulverizing radish to produce radish powder ( S101-1), preparing dough by mixing purified water with rice powder prepared through the rice powder manufacturing step (S101), radish powder prepared through the powderless manufacturing step (S101-1), starch mixture, and salt. A dough manufacturing step (S103), a maturation step (S105) of maturing the dough prepared through the dough manufacturing step (S103), and an extrusion drying step of heating and extruding the dough aged through the maturing step (S105) and drying it ( S107).

The rice powder manufacturing step (S101) is a step of producing rice powder by grinding rice. It is accomplished by grinding rice to a particle size of 50 to 100 mesh using a grinder. The rice powder having the above particle size is rice noodles. When manufacturing container noodles, it plays a role in providing rice noodles that have excellent processing ability without adding special additives, do not spread easily after cooking, have low damaged starch content, and have a chewy and soft texture.

If the particle size of the rice powder is less than 50 mesh, the particle size of the rice powder is too large, so the formability is reduced during the process of extruding into the noodle shape, and it is easily unraveled during cooking, which not only deteriorates the shape stability of the rice noodle noodles, but also makes them soft. It does not exhibit texture, and when the particle size of the rice powder exceeds 100 mesh, the content of damaged starch increases in the rice powder and excessive moisture is absorbed during cooking, causing the rice noodles to spread easily and the texture to deteriorate.

The radish powder manufacturing step (S101-1) is a step of manufacturing radish powder by drying and pulverizing the radish. After drying the radish at a temperature of 55 to 65 ° C. for 20 to 30 hours, it is ground to a particle size of 100 to 150 mesh using a grinder. It is made by grinding, and the radish powder pulverized to the above particle size not only supplies nutrients to the rice noodles, but also has a diet effect and serves to provide rice noodles that do not swell easily and have improved texture and preference.

In radishes, chlorophyll, which plays a role in photosynthesis, is widely distributed and has a low carbohydrate content, but it not only contains vitamins A, B ₁ , B ₂ , C, niacin, protein, lipids, iron, and calcium, but is also rich in radish. As a fibrous food, it is effective in preventing adult diseases and is useful in the treatment of constipation. It is not only beneficial to the stomach and intestines because it contains diastase, a starch-decomposing enzyme, but is also effective in dieting because it provides a high feeling of fullness while being low in calories.

If the particle size of the radish powder is less than 100 mesh, the particle size of the radish powder is too large, so a foreign body sensation is felt during the process of consuming the rice noodles, so the preference may decrease and the moldability of the rice noodle noodles may decrease. If the particle size exceeds 150 mesh, the above effect is not improved and the powdering process time is excessively increased, which is undesirable.

The dough manufacturing step (S103) is performed by mixing purified water with the rice powder prepared through the rice powder manufacturing step (S101), the radish powder prepared through the powder-free manufacturing step (S101-1), starch mixture, and salt. In the step of manufacturing, 200 to 250 parts by weight of rice powder prepared through the rice powder manufacturing step (S101) and 15 to 25 parts by weight of radish powder prepared through the rice powder manufacturing step (S101-1) to 100 parts by weight of purified water. It is made by mixing 40 to 60 parts by weight of starch mixture and 1.5 to 3 parts by weight of salt.

If the content of the rice powder is less than 200 parts by weight, the dough becomes too tough and the moldability deteriorates. If the content of the rice powder exceeds 250 parts by weight, the dough becomes excessive and the moldability decreases.

At this time, the starch mixture contains 40 to 60 parts by weight, and is preferably composed of two or more selected from the group consisting of modified starch, waxy potato starch, and gelatinized starch, with 100 parts by weight of modified starch and 70 to 90 parts by weight of waxy potato starch. and 10 to 25 parts by weight of pregelatinized starch.

The modified starch has a significantly lower protein content compared to the rice powder, so it plays a role in improving the resilience of the rice noodle container surface. The type of the modified starch is not particularly limited as long as it is an ingredient used in manufacturing the container surface, and any type can be used, but acetic acid It is preferably made of potato starch.

In addition, the waxy potato starch has a lower gelatinization temperature than the commonly used starch (non-waxy type), which helps reduce resilience, and has excellent water-trapping power, expanding the tissue of the noodles. It has the characteristic of converting the internal structure of the rice into a structure that allows water to easily penetrate, and the amylose content is lower than that of typical starch, providing noodles with a soft and smooth texture and providing an elastic noodle texture. Do it.

In addition, it is preferable to use cold water soluble starch as the gelatinized starch. General gelatinized starch does not maintain the shape of starch particles, but cold water soluble starch is a gelatinized starch but maintains starch particles and is used in small amounts. Since it can impart viscosity, it acts as a binder that improves the bonding force between starch molecules, and even when used in an adapted amount, it strengthens the bonding force between starch molecules in the dough and improves the texture by making the noodle structure more dense. Do it.

The maturing step (S105) is a step of maturing the dough prepared through the dough manufacturing step (S103), and the dough prepared through the dough manufacturing step (S103) is aged at a temperature of 5 to 15° C. for 90 to 180 minutes. It consists of a maturation process, and the dough aged at the above temperature and time not only improves the stickiness, prevents breaking easily, and improves the texture, but also improves the taste, so it can be provided as rice noodles with excellent preference.

At this time, if the maturation temperature is less than 5℃ or the maturation time is less than 90 minutes, the maturation of the dough does not proceed sufficiently and the above effect is minimal. If the maturation temperature exceeds 15℃ or the maturation time exceeds 180 minutes, the effect is minimal. The dough may rot or deteriorate, reducing the palatability of the rice noodles.

The extrusion drying step (S107) is a step of drying the dough matured through the maturation step (S105) by heating and extruding it. The dough matured through the maturing step (S105) is heated and extruded at a temperature of 80 to 90 ° C. It consists of a drying process, and by going through the extrusion and drying process while heated to the above temperature, rice noodle noodles with excellent resilience, surface gloss, and soft texture and excellent stickiness can be provided.

If the temperature of the extrusion drying step (S107) is less than 80°C, the effect is not only minimal, but also shows low resilience during cooking with hot water, resulting in a longer cooking time and a rough texture, and the extrusion drying step (S107) If the temperature exceeds 90℃, the texture of the rice noodles is excessively broken down, the texture is reduced, and the noodles easily swell when cooked in hot water.

In addition, between the aging step (S105) and the extrusion drying step (S107), there is a dough pressurizing step (S106) in which a pressure of 50 to 150 MPa is applied to the dough aged through the aging step (S105) for 10 to 20 minutes. It may proceed, but if the dough pressurization step (S106) is performed for the above pressure and time, microorganisms such as aerobic bacteria and mold contained in the dough are effectively removed, thereby significantly improving the preservation of the rice noodles.

In addition, when the dough pressurization step (S106) is performed under the above conditions, the density of the dough structure is improved, and the rice noodles made with the dough with improved density are prevented from aging (retrogradation) due to the dense structure suppressing moisture loss. And because the hardness value is significantly reduced, it is possible to provide rice noodles with excellent texture by suppressing aging and hardening without containing preservatives or chemical additives.

At this time, if the pressure of the dough pressurization step (S106) is less than 50 MPa or the pressure time is less than 10 minutes, the above effect is minimal, and if the pressure of the dough pressurization step (S106) exceeds 150 MPa or the pressure time exceeds 20 minutes. If this is done, the above effect is not significantly improved and is undesirable in terms of efficiency in the manufacturing process or energy consumption.

Hereinafter, a method for manufacturing a rice noodle container for diet containing radish powder according to the present invention and the physical properties of a rice noodle container produced by the manufacturing method will be described by way of examples.

<Preparation Example 1> Preparation of rice powder

Rice (white rice) was ground with a grinder to prepare rice powder with a particle size of 80 mesh.

<Preparation Example 2> Preparation of radish powder

After drying the radish at a temperature of 60°C for 25 hours, it was pulverized with a grinder to prepare radish powder with a particle size of 125 mesh.

<Preparation Example 3> Preparation of starch mixture

A starch mixture was prepared by mixing 100 parts by weight of modified starch (acetic acid potato starch), 80 parts by weight of waxy potato starch, and 17.5 parts by weight of gelatinized starch.

<Example 1>

100 parts by weight of purified water, 225 parts by weight of rice powder prepared through Preparation Example 1, 20 parts by weight of radish powder prepared through Preparation Example 2, 50 parts by weight of starch mixture prepared through Preparation Example 3, and 2.5 parts by weight of salt. The dough is prepared by mixing the dough, the produced dough is aged at a temperature of 10°C for 135 minutes, the aged dough is heated and extruded at a temperature of 85°C, and then dried to produce a diet rice noodle container containing radish powder. did.

<Example 2>

The same procedure as in Example 1 was carried out, but before heating and extruding the aged dough, the aged dough was pressed at a pressure of 100 MPa for 15 minutes to prepare a diet rice noodle container containing radish powder.

<Comparative Example 1>

Dough was prepared by mixing 100 parts by weight of purified water with 225 parts by weight of rice powder prepared in Preparation Example 1, 50 parts by weight of modified starch (acetic acid potato starch), and 2.5 parts by weight of salt, and the prepared dough was heated to a temperature of 85°C. Rice noodle container noodles were manufactured by heating and extruding and then drying.

The taste, aroma, texture, and overall preference of the rice noodle container noodles prepared through Examples 1 to 2 and Comparative Example 1 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of the rice noodle container noodles were measured 4 minutes after putting the manufactured container noodles into the container, pouring 200 parts by weight of hot water at 95°C per 100 parts by weight of the container noodles, and sealing the container. , The measurement method was to survey 50 test subjects using a 5-point scale and then express the average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the rice noodle container noodles prepared through Examples 1 and 2 of the present invention are excellent in taste, aroma, texture, and overall preference.

In addition, the preservability of the rice noodle container noodles prepared through Examples 1 to 2 and Comparative Example 1 was measured and shown in Table 2 below.

{However, the preservability of the rice noodle container surface was determined by measuring the number of microorganisms contained in the dough before extruding and drying it. To measure the number of microorganisms, the ratio of each sample collected and sterilized distilled water was set at 1:10 (w /v) and homogenized by grinding with a blender.

1ml of this solution was stepwise diluted with sterilized distilled water, and 1ml of each dilution was dispensed into the medium. For general aerobic bacteria, colonies that turned red were counted after culturing at 32°C for 48 hours, and for molds, colonies that turned blue were counted after culturing for 4 days at 24°C.}

<Table 2>

As shown in Table 2, the dough prepared in Example 2 of the present invention has a very low number of aerobic bacteria due to the dough pressurization step, and no mold is detected, showing excellent preservability.

Therefore, the method of manufacturing rice noodle container noodles for diet containing radish powder according to the present invention not only contains radish ingredients and is rich in nutrients and exhibits a diet effect, but also provides rice noodle container noodles that exhibit excellent resilience, texture, and preservability. do.

S101 ; Rice powder manufacturing step, S101-1; Powder-free manufacturing stage
S103 ; Dough manufacturing steps
S105 ; Ripening stage
S106 ; Dough pressurization step
S107 ; Extrusion drying step

Claims (9)

A rice powder manufacturing step of grinding rice to produce rice powder;
A radish powder manufacturing step of drying and pulverizing radish to produce radish powder;
A dough manufacturing step of preparing dough by mixing the rice powder prepared through the rice powder manufacturing step, the radish powder prepared through the rice powder manufacturing step, starch mixture, and salt with purified water;
A maturation step of maturing the dough prepared through the dough manufacturing step; and
A method of manufacturing a rice noodle container for diet containing radish powder, characterized in that it consists of an extrusion drying step of heating and extruding the dough matured through the aging step and then drying it.
In claim 1,
The rice powder manufacturing step is a method of producing a rice noodle container for diet containing radish powder, characterized in that the rice is ground to a particle size of 50 to 100 mesh.
In claim 1,
The radish powder manufacturing step is a method of producing a rice noodle container for diet containing radish powder, characterized in that the radish is dried and then pulverized to a particle size of 100 to 150 mesh.
In claim 1,
The dough manufacturing step includes 100 parts by weight of purified water, 200 to 250 parts by weight of rice powder prepared through the rice powder manufacturing step, 15 to 25 parts by weight of radish powder prepared through the powderless manufacturing step, and 40 to 60 parts by weight of starch mixture. A method of manufacturing a rice noodle container for diet containing radish powder, characterized in that it is made by mixing 1.5 to 3 parts by weight of salt.
In claim 4,
The starch mixture is a method of producing rice noodle container noodles for diet containing radish powder, characterized in that it consists of two or more selected from the group consisting of modified starch, waxy potato starch, and gelatinized starch.
In claim 5,
The starch mixture is a method of producing rice noodle container noodles for diet containing radish powder, characterized in that it consists of 100 parts by weight of modified starch, 70 to 90 parts by weight of waxy potato starch, and 10 to 25 parts by weight of gelatinized starch.
In claim 1,
A method of producing a rice noodle container for diet containing radish powder, characterized in that the ripening step is performed for 90 to 180 minutes at a temperature of 5 to 15 ° C.
In claim 1,
The extrusion drying step is a method of manufacturing rice noodle container noodles for diet containing radish powder, characterized in that the dough aged through the aging step is heated and extruded at a temperature of 80 to 90 ° C. and then dried.
In claim 1,
Diet rice noodles containing radish powder, characterized in that between the maturation step and the extrusion drying step, a dough pressurization step is further performed in which a pressure of 50 to 150 MPa is applied to the dough aged through the maturation step for 10 to 20 minutes. Method for manufacturing container noodles.