RU96107975A - QUICK COOKING METHOD FOR PRODUCING RICE NOODLES - Google Patents

QUICK COOKING METHOD FOR PRODUCING RICE NOODLES

Info

Publication number
RU96107975A
RU96107975A RU96107975/13A RU96107975A RU96107975A RU 96107975 A RU96107975 A RU 96107975A RU 96107975/13 A RU96107975/13 A RU 96107975/13A RU 96107975 A RU96107975 A RU 96107975A RU 96107975 A RU96107975 A RU 96107975A
Authority
RU
Russia
Prior art keywords
noodles
rice
dough
rice flour
hot water
Prior art date
Application number
RU96107975/13A
Other languages
Russian (ru)
Other versions
RU2170031C2 (en
Inventor
Зенг Тох Тиан
Original Assignee
Сосьете Де Продюи Нестле С.А.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from SG1995000311A external-priority patent/SG63519A1/en
Application filed by Сосьете Де Продюи Нестле С.А. filed Critical Сосьете Де Продюи Нестле С.А.
Publication of RU96107975A publication Critical patent/RU96107975A/en
Application granted granted Critical
Publication of RU2170031C2 publication Critical patent/RU2170031C2/en

Links

Claims (11)

1. Способ получения рисовой лапши быстрого приготовления, предусматривающий помол зерен, изготовление из полученной муки теста для лапши, экструдирование и сушку, отличающийся тем, что перед помолом рис пропаривают до частичного желатинирования крахмала с получением после помола предварительно обработанной рисовой муки, тесто получают смешиванием предварительно обработанной рисовой муки с горячей водой, причем после экструдирования теста с получением лапши лапшу пропаривают, бланшируют пропаренную лапшу в горячей воде и высушивают до содержания влаги ниже 15 мас.%.1. A method of producing instant rice noodles, which involves grinding grains, making noodle dough from the obtained flour, extruding and drying, characterized in that the rice is steamed prior to partial gelation of the starch to obtain pre-treated rice flour after grinding, the dough is prepared by mixing beforehand treated rice flour with hot water, and after extruding the dough to obtain noodles, the noodles are steamed, the steamed noodles are blanched in hot water and dried to moisture content below 15 wt.%. 2. Способ по п.1, отличающийся тем, что в качестве риса используют длиннозерный рис, содержащий 21 - 28 мас.% амилозы. 2. The method according to claim 1, characterized in that long-grain rice containing 21 to 28 wt.% Amylose is used as rice. 3. Способ по п.1, отличающийся тем, что перед пропариванием рис предварительно замачивают в избыточном количестве воды. 3. The method according to claim 1, characterized in that before steaming the rice is pre-soaked in excess water. 4. Способ по п.1, отличающийся тем, что после пропаривания и помола рис просеивают с получением предварительно обработанной рисовой муки. 4. The method according to claim 1, characterized in that after steaming and grinding the rice is sieved to obtain pre-processed rice flour. 5. Способ по п. 1, отличающийся тем, что предварительно обработанную рисовую муку смешивают с незначительным количеством кукурузного крахмала перед тем, как из нее изготавливают тесто. 5. The method according to p. 1, characterized in that the pre-processed rice flour is mixed with a small amount of corn starch before dough is made from it. 6. Способ по п.1, отличающийся тем, что ионный желирующий агент предварительно смешивают с рисовой мукой или предварительно растворяют в горячей воде перед тем, как предварительно обработанную рисовую муку смешивают с горячей водой до получения теста. 6. The method according to claim 1, characterized in that the ion gelling agent is pre-mixed with rice flour or pre-dissolved in hot water before the pre-treated rice flour is mixed with hot water until a dough is obtained. 7. Способ по п.1, отличающийся тем, что после экструзии лапшу разделяют на порции и придают этим порциям форму гнезда или брикета. 7. The method according to claim 1, characterized in that after extrusion the noodles are divided into portions and give these portions the shape of a nest or briquette. 8. Способ по п.1, отличающийся тем, что пропаривание лапши производят в течение 5 - 75 мин. 8. The method according to claim 1, characterized in that the steaming of the noodles is carried out for 5 to 75 minutes 9. Способ по п.1, отличающийся тем, что производят бланширование пропаренной лапши до полного или почти полного желатинирования крахмала. 9. The method according to claim 1, characterized in that blanched steamed noodles is made until the starch is completely or almost completely gelled. 10. Способ по п.1, отличающийся тем, что бланширование проводят в воде при температуре от 80oC до температуры кипения в течение 1 - 60 с.10. The method according to claim 1, characterized in that the blanching is carried out in water at a temperature of from 80 o C to a boiling point for 1 to 60 C. 11. Способ по п.1, отличающийся тем, что высушивание лапши проводят при 50 - 70oC при относительной влажности 20 - 50% в течение от 30 мин до 5 ч.11. The method according to claim 1, characterized in that the drying of the noodles is carried out at 50 - 70 o C at a relative humidity of 20 - 50% for 30 minutes to 5 hours
RU96107975/13A 1995-04-22 1996-04-22 Method of producing fast-cook rice noodles RU2170031C2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SG1995000311A SG63519A1 (en) 1995-04-22 1995-04-22 Noodle preparation
SG9500311-7 1995-04-22

Publications (2)

Publication Number Publication Date
RU96107975A true RU96107975A (en) 1998-07-20
RU2170031C2 RU2170031C2 (en) 2001-07-10

Family

ID=20429043

Family Applications (1)

Application Number Title Priority Date Filing Date
RU96107975/13A RU2170031C2 (en) 1995-04-22 1996-04-22 Method of producing fast-cook rice noodles

Country Status (18)

Country Link
US (1) US5786018A (en)
EP (1) EP0738473B1 (en)
JP (1) JPH08289750A (en)
CN (1) CN1080098C (en)
AT (1) ATE208141T1 (en)
CA (1) CA2174561A1 (en)
DE (1) DE69616637T2 (en)
DK (1) DK0738473T3 (en)
ES (1) ES2164827T3 (en)
HK (1) HK1014236A1 (en)
NO (1) NO961565L (en)
NZ (1) NZ286413A (en)
OA (1) OA10284A (en)
PT (1) PT738473E (en)
RU (1) RU2170031C2 (en)
SG (1) SG63519A1 (en)
TW (1) TW419357B (en)
ZA (1) ZA963150B (en)

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CN103284070A (en) * 2012-02-28 2013-09-11 巢湖市天华园林有限公司 Method for producing noodles by utilizing rice
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US20150335046A1 (en) * 2014-02-24 2015-11-26 Mississippi State University Methods for improving rice nutrition via manipulation of starch crystalline structure and nutrient penetration treatment
ES2474920B1 (en) * 2014-03-10 2015-01-15 Universidad Politécnica De Cartagena Composition and process of industrial elaboration of gluten-free pasta in sheets
US10420357B2 (en) 2014-07-10 2019-09-24 Standard Foods Corporation Method for preparing instant noodle, flour composition for instant noodle and use thereof
RU2567520C1 (en) * 2014-10-09 2015-11-10 Общество с ограниченной ответственностью "ФУЗА" Rice noodles and their production method
JP6498476B2 (en) * 2015-02-27 2019-04-10 昭和産業株式会社 Manufacturing method of noodle dough, manufacturing method of noodles, and noodles and dry noodles using the manufacturing method
WO2016153032A1 (en) * 2015-03-26 2016-09-29 日清フーズ株式会社 Raw rice flour noodles
JP6286647B2 (en) * 2015-03-26 2018-03-07 有限会社木村有機農園 Noodle manufacturing method
JP6796599B2 (en) * 2015-12-08 2020-12-09 日清フーズ株式会社 Manufacturing method of rice noodles like rice noodles
CN107484945A (en) * 2017-08-10 2017-12-19 新兴县微丰农业科技有限公司 A kind of purple rice row ground rice and preparation method thereof
CN109198396A (en) * 2018-07-03 2019-01-15 广西大学 The instant rice stick processing method containing anthocyanidin of one seed potato fresh sweet potato production
CN109349501A (en) * 2018-09-28 2019-02-19 安徽省全椒县龚记米业有限公司 A kind of high protein rice noodles preparation process
CN111345433A (en) * 2018-12-20 2020-06-30 丰益(上海)生物技术研发中心有限公司 Method for treating starch-containing grain raw material
CN110250408A (en) * 2019-07-05 2019-09-20 国家粮食和物资储备局科学研究院 A kind of processing method improving texture and the fresh wet brown rice line of shelf-life
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CN114145415A (en) * 2021-12-06 2022-03-08 东莞市陈辉球米粉设备有限公司 Chain plate box water bath type rice noodle regular-arrangement production line

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