RU2567520C1 - Rice noodles and their production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry, in particular, to production of pasta products, specifically - rice noodles intended for preparation of first and second dinner courses. The used source raw material is represented by rice grits that are washed in running water at least five times. Grits are poured into a vessel and soaked in cold running water at room temperature for 3-4 hours. The obtained swollen rice grits are relocated into large size colanders for complete removal of water. Thus prepared, rice is ground in a mil with addition of water to produce a homogenous liquid mass that is poured onto a pre-strained fabric surface, uniformly and in a thin layer, with hot steam supplied for cooking the noodles until ready. With the help of a wooden roller pin, the produced cooked rice sheet is removed from the fabric surface, cut into thin strips with the product ready for consumption packed into consumer containers. Per 1 kg of the ready product, the rice noodles are 0.5 - 1.0 mm thick, 3 - 5 mm wide and 100 - 450 mm long. The percentage ratio of dry substance migrating into cooking water is no more than 4.7%, the quantity of metal magnetic impurities - no more than 3 mg, moisture content - no more than 72.8%, the product acidity - no more than 0.04 degrees.

EFFECT: method allows to accelerate the rice noodles production process, to reduce energy costs during the production cycle implementation, to improve the ready products quality and to reduce the prime cost.

5 cl, 3 ex

Description

The group of inventions relates to the food industry, namely to the production of pasta, in particular rice noodles, intended for sale through a distribution network and public catering establishments and for further use in writing after being brought to full culinary readiness by cooking during the preparation of the first and second lunch dishes.

A known method of producing instant rice noodles, providing for the following typical technological operations widely used in the production of pasta, namely steaming rice or rice flour for partial gelation of starch to obtain pre-processed rice flour, then mixing the processed rice flour with hot water to obtain dough, extruding dough for noodles, steaming noodles, blanching steamed noodles in hot water and drying them IPNs to a moisture content below 15 wt.% (see. RU 2170031 C2, Cl. A23L 1/162, publish. 10.07.2001).

Known pasta and a method for their production, which involves moistening a rice product, gelatinizing a moistened mass, kneading dough, molding and drying products, using rice crushed cereal as a rice product, moistening it by washing with water at a temperature of 20-60 ° C at the ratio of cereals and water 1: (1-3) for 20-30 s with the release of cereals with a moisture content of 20-22%, then the resulting mass is kept at a temperature of 20-60 ° C for 10-30 minutes until the size of the central un moistened part cr upinik no more than 200 microns, molding with simultaneous gelation is carried out on a screw extruder at a test temperature of 90-110 ° C and a pressure of 10-12 MPa. After washing, the moistened product is mixed with pumpkin powder in a certain ratio (see SU 1729399 A1, class A23L 1/16, published. 04.30.1992).

The described methods used in the production of rice noodles are distinguished by the duration and laboriousness of preparing the raw materials, as well as the associated high cost of pasta production due to the increased energy consumption for a number of technological operations, for example molding.

The technical result, which is aimed by the claimed group of inventions, which consists in accelerating the process of production of pasta, in particular rice noodles, reducing energy costs during the production cycle, reducing costs, improving the quality of finished products, is ensured by the fact that in the method of producing rice noodles use rice cereal as a raw material, which is washed in running water at least five times, after which it is poured into a container and soaked in cold running water at room temperature for 3-4 hours, then the resulting swollen rice groats are transferred to large colanders to completely remove water, thus prepared rice is ground in a mill with the addition of water until a homogeneous liquid mass is obtained, which is poured evenly, thinly onto pre-tensioned surface of the fabric, where hot steam is served for cooking noodles until cooked, the resulting cooked rice sheet is removed from the surface of the fabric by means of a wooden rolling pin, cut into thin layers s band and carry packing in consumer packaging of ready-to-eat product.

As rice groats, polished or polished rice groats of the highest or first grade are used.

Ready-made rice noodles can be packaged in food bags made from polymeric materials of food brands, weighing from 3 to 5 kg.

Ready-made rice noodles can be packaged in vacuum packaging weighing 1 kg.

By the described method, the final product is obtained - rice noodles, which is the second independent object of the invention. An additional technical result is to obtain high-quality pasta from non-traditional raw materials - rice groats - by cumulative use in a certain sequence of techniques of the claimed method.

At the same time, to achieve the above technical result, rice noodles are made with certain parameters that are maintained on 1 kg of the finished product, namely, the size of the product is from 0.5 to 1.0 mm in thickness, from 3 to 5 mm in width, from 100 to 450 in length mm, the percentage of dry matter transferred to cooking water is not more than 4.7%, the amount of metallomagnetic impurity is not more than 3 mg, the moisture indicator is not more than 72.8%, the acidity of the product is not more than 0.04 degrees.

Moreover, the inventive production method, according to the invention, being simple and economical, allows you to get a high-quality product from gluten-free raw materials - rice noodles, which, on the one hand, is a traditional food product of the peoples of Asia and Africa, as well as related to the category of dietary and preventive nutrition of people, those who need hypoprotein and gluten nutrition types due to diabetes mellitus and liver diseases.

The following examples illustrate the implementation of the claimed group of inventions.

Example 1

The method of production of rice noodles provides for the use of polished rice groats of the highest grade as a raw material. Rice groats after cleaning from metal impurities and other pollutants are washed in running water with a temperature of 15 ° C five times, then they are poured into a container and soaked in cold running water at room temperature for 3.5 hours, then the resulting swollen rice groats are transferred to large colanders for complete removal of water, the rice thus prepared is ground in a mill with the addition of water until a homogeneous liquid mass is obtained, which is poured uniformly, thinly onto the previously stretched overhnost tissue, where hot steam supplied to the cooking noodles for 1 minute, the resulting cooked rice sheet by a wooden rolling pin is removed from the surface of the tissue, cut into thin strips and carry packing in consumer packaging to 4 kg of ready-to-eat product. Thus, they get the final high-quality product - rice noodles.

Example 2

The method of production of rice noodles provides for the use of polished rice groats of the first grade as a raw material. Rice groats after cleaning from metal impurities and other pollutants are washed four times in running water with a temperature of 12 ° C, then they are poured into a container and soaked in cold running water at room temperature for 5 hours, then the resulting swollen rice groats are transferred to colanders of large size for complete removal of water, the rice thus prepared is ground in a mill with the addition of water until a homogeneous liquid mass is obtained, which is poured evenly, thinly onto a pre-stretched the surface of the fabric, where hot steam for cooking noodles is served for 50 seconds, the resulting cooked rice sheet is removed from the surface of the fabric by means of a wooden rolling pin, cut into thin flat strips and packaged in a consumer container of 3.5 kg of ready-to-eat product. Thus, they get the final high-quality product - rice noodles.

Example 3

The method of production of rice noodles provides for the use of polished rice groats of the first grade as a raw material. After cleaning from metal impurities and other contaminants, rice cereal is washed in running water with a temperature of 11 ° C at least three times, after which it is poured into a container and soaked in cold running water at room temperature for 4 hours, then the resulting swollen rice cereal is transferred to large colanders to completely remove water; thus prepared rice is ground in a mill with the addition of water until a homogeneous liquid mass is obtained, which is uniformly, thinly poured onto pre-nat removed surface of the fabric, where hot steam for cooking noodles is served for 40 seconds, the resulting boiled rice sheet is removed from the surface of the fabric by means of a wooden rolling pin, cut into thin flat strips and packaged in consumer packaging 1 kg of the ready-to-eat product. Thus, they get the final high-quality product - rice noodles.

Using the proposed method for the production of rice noodles in comparison with the known ones allows to reduce the number of technological operations, thereby reducing the cost of production by 1.5 times, as well as the consumption of electricity, water and heat, to reduce the loss of dry matter during cooking, as well as to obtain a product with anti-allergic properties.

As a result of the patent information search, not a single source of information was found containing the entire set of essential features of the claimed group of inventions, which allows us to conclude that they meet the patentability criteria of “novelty”, “inventive step” and “industrial applicability”.

Claims (5)

1. The method of production of rice noodles, characterized in that the source of raw materials used is rice cereal, which is washed in running water at least five times, after which it is poured into a container and soaked in cold running water at room temperature for 3-4 hours, then the resulting swollen rice groats are transferred to large colanders to completely remove water, thus prepared rice is ground in a mill with the addition of water until a homogeneous liquid mass is obtained, which is uniformly, with a thin layer of filling They are pressed onto a pre-stretched surface of the fabric, where hot steam for cooking noodles is served until cooked, the resulting boiled rice sheet is removed from the surface of the fabric by means of a wooden rolling pin, cut into thin flat strips and packaged in a consumer container of a ready-to-eat product. 2. The method according to claim 1, characterized in that polished or polished rice groats of the highest or first grade are used as rice groats. 3. The method according to p. 1, characterized in that the finished rice noodles are packaged in food bags made of polymer materials of food brands, weighing from 3 to 5 kg 4. The method according to p. 1, characterized in that the finished rice noodles are packaged in a vacuum package weighing 1 kg. 5. Rice noodles obtained by the method according to any one of paragraphs. 1-4, characterized in that according to the content per 1 kg of the finished product, the product size is from 0.5 to 1.0 mm thick, from 3 to 5 mm wide, from 100 to 450 mm long, the percentage of dry matter transferred in cooking water, is not more than 4.7%, the amount of metallomagnetic impurities is not more than 3 mg, the moisture indicator is not more than 72.8%, the acidity of the product is not more than 0.04 degrees.