TW201822647A - Method for manufacturing gluten-free dry rice noodles which provides good processing capability and is hard to break and easy to store while having excellent mouthfeel - Google Patents

Abstract

The invention relates to a method for manufacturing gluten-free dry rice noodles, which comprises kneading and mixing materials of rice flour and water into a first dough; damply and thermally treating the first dough to form a second dough; then, kneading and mixing rice flour with the second dough to form a third dough; press-rolling and press-cutting the third dough into wet noodles; and drying the wet noodles to form gluten-free dry rice noodles, wherein the water content of the first dough is 40-50%, and the rice flour is raw powder made by wet grinding. The first dough is heated and cooked for 90-130 seconds to form the second dough. Furthermore, the second dough is added with rice flour with an amount of about 35-40% total weight of the second dough, which is then kneaded, press-cut and dried to manufacture gluten-free dry rice noodles without being bleached, thereby providing good processing capability and being hard to break and easy to store while having an excellent mouthfeel.

Description

   Method for producing gluten-free whole rice dry noodles   

The invention relates to a rice food, in particular to a method for preparing gluten-free whole rice dry noodles.

Gluten intolerance (gluten intolerance) is a symptom of allergies to the outermost layer of wheat, barley, buckwheat, rye and other cereals. ), So you ca n’t eat pasta, pizza, beer, and other wheat-based products. Gluten-free starch foods include corn, potatoes, rice, soybeans, cassava, buckwheat, and millet.

Pasta is one of the important staple foods of the Chinese people. The noodles that the Chinese like to eat are mainly made of flour, divided into two types, wet and dry. Wet noodles are fresh and have a tough texture, but they are not resistant to storage. Conversely, dry noodles It has better storage. However, people who are allergic to gluten cannot enjoy noodles made from flour.

Rice noodles have been developed by many academics or food companies in the past. The rice noodles are very easy to break because they cannot overcome the shortcomings of rice flour, which is the prolamin that can cause ductility and the glutenin that can cause elasticity. . In order to solve this problem, most manufacturers make wet or semi-wet rice noodles that are easier to make. However, such noodles are not resistant to storage and must be eaten fresh or stored in a refrigerated manner. The applicability and convenience are not the best. good. For easy storage, the industry adds wheat flour or wheat protein to the dough to increase the ductility of the dough, but the rice flour made in this way does not meet the requirements of a gluten-free diet, and its applicability is also limited.

Therefore, one aspect of the present invention is to provide a method for producing gluten-free whole rice dry noodles.

According to an embodiment of the present invention, a method for manufacturing gluten-free whole rice dry noodles includes kneading rice flour and water as raw materials to form a first dough. The first dough has a water content of 40-50%, and the rice flour is a raw powder made by wet grinding.

Then, the first dough is wet-heat-treated for 90 to 130 seconds to form a second dough. According to one example of this embodiment, the wet heat treatment includes boiling the first dough with water. In one embodiment, the first dough is blanched for 100 to 120 seconds. According to another example of this embodiment, the wet heat treatment includes Steam the first dough; according to another embodiment of the present embodiment, when kneading the first dough, add 80-100 ° C. hot water to the dough and knead; according to another embodiment of the present embodiment, cold Or when the first dough is kneaded in hot water, place it in a microwave oven to heat it, take out the dough and add water, knead it, and reheat it, and repeat it as many times as necessary.

Knead the rice flour into the second dough to form a third dough. According to an example of this embodiment, the amount of rice flour is 35 ~ 40% of the weight of the second dough. In another embodiment, the third dough is added. The added amount of rice flour is 37.5 ~ 38%.

Finally, the third dough is rolled and cut into a wet noodle, and dried to form a gluten-free whole rice dry noodle, which is gluten-free, has a good taste, does not require bleaching, has good processability, is not easily broken, and is easy to store. advantage.

According to an embodiment of the present invention, the method further includes adding starch during kneading the first dough, and the molecular weight of the starch is 50,000 to 60,000, and the addition ratio thereof is 15 to 20% of the weight of the rice flour, which is implemented according to one of the embodiments. For example, the proportion of starch added is 19-20% of the weight of rice flour. According to an embodiment of the present invention, the raw material source of starch is tapioca flour (taibai flour), sweet potato flour, potato flour, corn flour, glutinous rice flour or any combination thereof.

According to an embodiment of the present invention, the amount of water added is 70 to 75% of the weight of the rice flour and 45 to 50% of the weight of the starch is added. According to another embodiment of the present invention, the amount of water added is 73% by weight of the rice flour and 47% by weight of the starch.

According to one embodiment of the present invention, the method for making gluten-free whole rice dry noodles further comprises leaving the first dough to stand for 15-30 minutes, and then dividing the first dough into a plurality of small doughs, and the size of the small dough is about 2.5 to 3.5 cm in diameter. The height is 0.2 ~ 0.4 cm, but other shapes or sizes are also available.

According to an embodiment of the present invention, the raw material source of the rice flour is single-type rice or mixed rice with an amylose content of 15-25% and an amylopectin content of 75-85%.

According to an embodiment of the present invention, the water content of the first dough is 41-50%, the water content of the second dough is 44-63%, the water content of the third dough is 37-55%, and the gluten-free The moisture content of whole rice dry noodles is 10-17%.

According to an embodiment of the present invention, the color difference whiteness value (WI) of the gluten-free whole-rice dry noodles is 57-65.

According to an embodiment of the present invention, the pH of the gluten-free whole rice dry noodles is between 6 and 6.3.

Therefore, the whole rice dry noodles of the embodiment of the present invention have the following advantages: (1) it is a dry noodle, which has the characteristics of being easy to carry and store, which can greatly increase the applicability of rice noodles; (2) the whole rice dry noodles can be supplied without gluten Food consumers; (3) Whole rice dry noodles provide resistant starch, which can be consumed by consumers who need weight reduction requirements.

According to the above, the dried whole rice noodles of the embodiments of the present invention can expand the applicability of rice foods, make the existing rice noodle products more competitive in the market, and at the same time, it is necessary to restrict the consumption of wheat protein-containing ingredients due to gluten allergies For consumers of the product, there will be more diet options for everyday bargains.

FIG. 1 is a finished photo of a whole-rice dry noodle according to different embodiments of the present invention; and FIG. 2 is a finished photo of a whole-rice dry noodle after cooking according to different embodiments of the present invention.

The whole rice dry noodles of the present invention overcome the technical problem of making whole rice dry noodles. First, whole rice wet noodles that are not easily broken are produced. Even after the drying step, the shape integrity and good color and flavor of the noodles can be maintained. Whole rice dry noodles, thus solving the shortcomings of conventional noodles (or rice noodles) containing gluten. In addition, it also proposes to improve the color, smoothness, softness, stickiness, elasticity, toughness, flavor, and overall acceptance of the finished product. The best formula.

The experimental example of the present invention uses dry noodles made from medium-gluten flour as a control group, and rice noodles to make dry noodles from the experimental group. A three-stage method is used to produce suitable whole rice dry noodles. Rice flour completely replaces flour to make dry noodles.

The first stage is to prepare a first dough, which includes kneading one meter of flour with water to make a first dough with a water content of 40-50%. According to the embodiment of the present invention, the rice flour can be made by wet milling, and its amylose content is 15-25%, and the amylopectin content is 75-85%, such as Penglai rice flour, or mixed Raw flour made from rice.

In addition, starch can also be added during the preparation of the first dough, the proportion of which is 15-20% by weight of the rice flour, and the molecular weight of the starch is about 50,000-60000. For example, it can be cassava flour (taibai flour), sweet potato Flour, potato flour, corn flour, glutinous rice flour or any combination thereof.

In addition, after leaving the first dough for 15 to 30 minutes, the first dough can be divided into a plurality of small doughs having a diameter of 2.5 to 3.5 cm and a height of 0.2 to 0.4 cm. However, other shapes or sizes can also be used to perform second stage.

The second stage is to prepare a second dough. The first dough made by kneading rice flour with water or the first dough made by mixing rice flour with starch (for example, too white flour) and kneading with water is put into boiling water for a period of time, so that Made from rice flour and starch. The boiling time can be 90 to 130 seconds, preferably 100 to 120 seconds. After this stage, when rice flour is added again in the subsequent stages, there will be sufficient adhesion between starch and starch.

The third stage is kneading and rolling the second dough after boiling, rolling it into dough and cutting into strips. When the proportion of rice flour in the second dough is 37.5 ~ 38%, it is the most suitable combination of products. After the second stage of the boiling step, the dough and rice flour have sufficient adhesion, which can make the dough have good rolling properties, forming the ideal shape of the dough and noodles, which can cope with the subsequent drying process.

In the following, an experimental example is used to explain the process of whole rice dry noodles of the present invention and comparison with ordinary flour dry noodles.

In order to clearly describe the rice noodles at different stages, the definition is as follows: "Wet rice noodles" refers to the state that the rice noodles have not been dried after pressing and cutting; "dry rice noodles" refers to the dried rice noodles "Cooked noodles made of rice" refers to the state of dried noodles made of rice after being boiled.

In addition, the process of heating the dough and noodles is defined as follows: The "cooking" of noodles refers to the process of cooking dried rice-made noodles into boiling water.

The "wet heat treatment" of the dough includes "boil", "cook" or other operations to heat (heat) the dough in a water-rich environment. For example: "boil" refers to mixing rice flour with water (optional) Adding starch, in this example, the too white flour made from cassava is used as an example) After kneading the dough, it is divided into small round dough and put into boiling water; "cooking" refers to the process of mixing rice flour and starch (in the experiment In the example, the cassava powder is used as an example), mixed with water, kneaded into a dough, divided into small round dough, and placed in a steamer to cook; other operations to increase the temperature (heat) of the dough in a water-rich environment For example (but not limited to) when kneading the first dough and adding 80 ~ 100oC hot water to the dough and kneading, or kneading rice flour with cold or hot water (optionally adding starch, in this embodiment, it is For example, the white powder made from cassava is placed in a microwave oven to heat it. Take out the dough and add water, knead it, and heat it again. Repeat as many times as necessary.

1. Preparation of dry rice noodles:

(1) Preparation of wet noodles: Mix and knead raw materials including rice flour, rice flour, water, etc. in different proportions, and let stand for 20 minutes to uniformly disperse moisture into the dough and measure the moisture content. The control group was general noodles made of flour and water, and the water content was 2: 1 in the ratio of flour to water, and the amount of water added in the experimental group was the weight of rice flour multiplied by 73% and the weight of Thai white flour multiplied by 47%. Divide the dough into small dough with a diameter of about 3cm and a height of about 0.3cm. Place it in a drain net and immerse it in boiling water for boiling for different times until the set time. Take out the boiling dough and let it cool. After the dough is slightly cool, knead it with a certain proportion of rice flour, and let it stand for 20 minutes to evenly disperse the moisture into the dough, and measure the moisture content and pH. The finished dough is rolled into a dough with a thickness of about 0.5 cm by a rolling pin, and the L, a, and b of the dough are measured with a Color ~ Tec PCM colorimeter. The noodles were pressed into a noodle with a thickness of 0.15 cm by a pressure-cutting noodle machine, and then cut into noodles with a width of 0.15 cm.

The control group of wet noodles is noodles made with medium-gluten flour (Nissho Food Industry Co., Ltd., New Taipei City). The method is to mix medium-gluten flour and water-based dough, wake up for 20 minutes, measure the moisture content and pH, and roll the dough with a rolling pin. The rod was made into a skin with a thickness of about 0.5 cm, and L, a, and b were measured with a colorimeter. Similarly, the noodles were pressed into a noodle with a thickness of 0.15 cm by a pressure-cutting noodle machine, and then cut into noodles with a width of 0.15 cm.

(2) Preparation of dry noodles:

The prepared wet noodles were dried in a hot air circulation oven (Rational AG Model SCC 101 19.0kw, RATIONAL UK, United Kingdom), dried at 35 ° C and 0% humidity for 2 hours, and then dried Bake at 40 ° C and 0% humidity for another 2 hours, collect dry noodles for later use, and use dry flour made from wheat flour as a control group.

Please refer to Figure 1, Table 1, Table 2 and Table 3. FIG. 1 is a finished photo of a whole-meter dry noodle made in different embodiments of the present invention. In the embodiment of the present invention, the noodles made of whole flour and water are used as a control group. Because no bleaching ingredient is added in the manufacturing process, the appearance of noodles made of full-scale flour is opaque light yellow, and the appearance of rice noodles made of rice flour appears transparent white.

In addition, the shorter the boiling time of the dough in the second stage, the poorer the water intake, the more difficult it is to knead, and the harder the dough made. When the dough is cut through the dough pressing step, the noodles will be cut It cannot be naturally stretched into a straight line. This part can be taken from the photos of the experimental examples (12) for 30 seconds and the experimental examples (3), (4), (7), and (8) for 60 seconds. figure it out.

After boiling the dough, the rice flour will gelatinize, so that the hot-cooked dough composed of rice flour and too white flour will have an adhesive force, which can adhere the rice flour mixed in later, and become the final dough with good adhesion and ductility. Conversely, without the step of boiling the starting dough, the rice noodles cannot stick together during the pressing or cutting process, resulting in cracking results, and the rice noodles cannot be formed. It can be seen that the noodles made from flour come from the gliadin and glutenin, while the noodles made from rice flour come from the gelatinized starch. result.

Since the main component of the rice noodles made in the embodiments of the present invention is rice flour, the proportion of rice flour added in the third stage is particularly important after the initial dough is boiled. When the amount of rice flour added in this step is increased, when the noodles are cut by a rolling noodle cutter, the noodles will appear curled due to the reduced moisture content. This part can be compared with the experimental example (3) in Figure 1 (too 15% white flour, 60 seconds of dough cooking time, 37% rice flour in the third stage), experimental example (4) (15% white flour, 60 seconds cooking time of dough, 33% rice flour in the third stage) and experimental examples ( 5) (5% white flour, 120 seconds of dough boiling time, 37% rice flour in the third stage), Experimental Example (6) (5% white flour, 120 seconds of dough boiling time, 33% rice flour in the third stage) It is observed that the faceted bodies of Experimental Example (3) and Experimental Example (5) are more curly than the faceted bodies of Experimental Example (4) and Experimental Example (6), because Experimental Example (3) and Experimental Example ( 5) Add more rice flour in the third stage.

The physical property test of the metric wet noodles includes tests of the initial dough moisture content, the boiling dough moisture content, the final dough moisture content, the final dough pH value, and the final dough color difference whiteness value test.

1. Initial dough moisture content: The initial dough moisture content refers to the water content of the dough after the rice flour is added to the rice flour, kneaded with water, and covered with a cleaning film for 20 minutes. The initial dough moisture content was measured by AOAC (1984) atmospheric heating and drying method. Weigh 1g sample into a weighing bottle and place it in a 100 ° C oven for 3 hours. Take it out and put it in a drying box to cool for about 30 minutes. Cool in a drying box for about 30 minutes, weigh and repeat the operation until the weight display is constant. Perform 3 repetitions, calculate the moisture content of the dry strips of the experimental group and the control group by the following formula, and repeat 3 times.

Moisture content (%) = [(1g ~ weight of starting dough after drying (g)) / 1g] × 100%

Table 2 shows the test results of the physical properties of the metric wet noodles. As shown in Table 2, from the perspective of the initial dough moisture content (%), the control group has the lowest moisture content (flour: moisture is 2: 1), but the amount of moisture added in the experimental group is the weight of rice flour multiplied by 73% Plus the weight of Taibai powder multiplied by 47%, which is not on the same basis as the control group, so they cannot be compared with each other. But looking at the 20 samples, which are also experimental examples, it can be found that the initial dough moisture content of experimental examples 1-20 is between 41.88 and 49.17%.

2. Moisture content of hot-cooked dough: The water content of hot-cooked noodles refers to peeling the starting dough into small noodles with a diameter of about 3cm and a thickness of about 0.3cm. After putting in boiling water for a certain time, the water content of the dough is measured. AOAC (1984) normal pressure heating and drying method was used to measure the moisture content of the hot-cooked dough. Weigh 1g sample into a weighing bottle and place it in an oven at 100 ° C for 3 hours. Take it out and put it in a drying box for 30 minutes. Cool in a drying box for about 30 minutes, weigh and repeat the operation until the weight display is constant. Perform 3 repetitions, calculate the moisture content of the dry strips of the experimental group and the control group by the following formula, and repeat 3 times.

Moisture content (%) = [(1g ~ boiled dough weight (g)) / 1g] × 100%

The results are shown in Table 2. The moisture content (%) of the hot-cooked dough is between 44.81 ~ 62.20%.

3. Final dough moisture content: The final dough moisture content refers to adding a certain amount of rice flour to the boiled noodles, and covering the dough moisture content with a cleaning film for 20 minutes. AOAC (1984) normal pressure heating and drying method was used to measure the moisture content of the final dough. Weigh 1g sample into a weighing bottle and place it in a 100oC oven for 3 hours. Take it out and put it in a drying box to cool for about 30 minutes. Cool in the box for about 30 minutes, weigh and repeat the operation until the weight display is constant. Perform 3 repetitions, calculate the moisture content of the dry strips of the experimental group and the control group by the following formula, and repeat 3 times.

Moisture content (%) = [(1g ~ weight of final dough after drying (g)) / 1g] × 100%

The results are shown in Table 1. Based on the moisture content (%) of the final dough, the moisture content of the dough without too white flour is the least (Experiment Example 10). The final dough moisture content of the embodiment of the present invention ranges from 37.33 to 54.73%. between.

4. pH value of the final dough: Put 10g of the final dough in 50ml of pure water, beat it with a mixer, measure the pH value with a pH meter corrected by a standard solution pH = 7,10, and repeat 3 times. As shown in Table 1, Experimental Example 9 containing the most white powder has the most significantly higher pH (= 6.43 ± 0.05). The other doughs have different pH values, ranging from 5.82 to 6.43. The pH of the dough is neutral slightly acidic.

5. The final dough color difference whiteness value (white index, WI): Use a colorimeter (Color ~ Tec PCM, ColorTec Associates, Inc.) to measure the wet flat skin that has not been cut, and record the L, a, and b values. The colorimeter was first calibrated with a standard white board (X = 92.02, Y = 94.01, Z = 110.59) and measured by reflection method. Each experimental group and control group measured 3 positions of the skin, and each position measured 3 Times, calculate the average. Use the following formula to convert the value to whiteness (WI), where L refers to brightness, 0 is completely black, and 100 is completely white; a is the greater the positive value, the closer the red, the greater the negative value, the closer the green; b is The larger the positive value, the closer to yellow, the larger the negative, and the closer to blue, repeat 3 times.

WI = 100-[(100 ~ L) ² + a ² + b ² ] ^1/2

Therefore, the closer the value of WI is to 100, the closer it is to white. As shown in Table 1, the control group (control) has a significant yellow color, and its WI is 36.73. The color difference and whiteness values of the other experimental groups show irregular numbers, which may be caused by the influence of light during measurement. The present invention The WIs of Experimental Examples 1 to 20 ranged from 38.72 to 64.24. Because color affects consumer preferences, and most consumers prefer whiter noodle products, this is why many commercially available flour-based noodles are added with bleaching ingredients, but consumers do not want to eat noodles with bleaching ingredients, and rice The noodles show white in natural color, which is the advantage of rice noodles over flour noodles.

The physical property test of metric dry noodles includes: moisture content, optimal cooking time, cooking loss rate, cooking weight gain rate, dry noodle pH value, and dry noodle color difference whiteness value test. The physical property test results of the dried rice noodles are shown in Table 3.

1. Water content: AOAC (1984) normal pressure heating and drying method to measure the water content of dry noodles, weigh 0.5g sample into a weighing bottle, put it in an oven at 100 ° C for 3 hours, take it out and put it in a drying box to cool for about 30 minutes, After weighing, place it in a dry box and cool for about 30 minutes. Weigh and repeat the operation until the weight display is constant. Perform 3 repetitions, calculate the moisture content of the dry strips of the experimental group and the control group by the following formula, and repeat 3 times.

Moisture content (%) = [(0.5g ~ dry noodle weight (g)) / 0.5g] × 100%

The results showed that the moisture content of the dried noodles did not change regularly due to the amount of too white flour added, the dough boiling time, and the final amount of rice flour added. It is presumed that the thickness of the noodles was too thin. During the drying process, most of the moisture in the samples was dried It is not affected by the above control factors, and the water content of the control group (full noodles and dried noodles) is lower than the experimental example (rice noodles and dried noodles), although the difference is not statistically significant. The water content is between 10.91 ~ 16.43%.

2. Optimal cooking time: Cut 2g dry noodles to a length of 5cm, put in 2000ml boiling water, continue boiling, take out a small portion of noodles every 30 seconds, squeeze between two slides, observe the middle white Whether the dot disappears. If it disappears, this time is the optimal cooking time. Measurements were repeated 3 times and averaged.

The results showed that the control group (whole flour and dry noodles) had the lowest optimal cooking time, and from the optimal cooking time of Experimental Examples 1-20, the most significant shorter cooking time was shown in groups 1 and 8 and the The optimum cooking time between groups 5, 6, 11, 14, 15, 18, 19, and 20 was longer, and there was no significant difference. The optimal cooking time for the experimental example is between 13.00 ~ 17.00 minutes. As noodles have shorter optimal cooking times that consumers expect, the smaller the optimal cooking time value is, the better.

3. Cooking loss: Measure the cooking loss rate of dry noodles according to CNS 9320 method. Place 2g dry noodles in a 100ml beaker, pour 80ml of distilled water, and continue heating to 10 minutes after boiling. Let it cool down, remove the noodles, remove the remaining boiled liquid from the beaker and add distilled water to a total volume of 100 ml, stir well. Take out 5 ml of boiled liquid from the beaker and place it in a measuring bottle. Constant weight. Repeat 3 times and calculate the cooking loss rate by the following formula.

Cooking loss rate (%) = (Weight of dried cooking liquid (g) / 2g) * (80ml / 5ml) * 100%

The results in Table 3 show that the control group (whole flour dry noodles) has the lowest cooking loss rate, while Experimental Examples 1, 9, and 14 have cooking loss rates that are not significantly different from the control group. Experimental Example 15 had the highest cooking loss rate. From the results, the three groups 1, 9, and 14 (containing> = 10% too white powder) containing more too white powder did have lower cooking loss rates. It is speculated that the adhesion of the white powder functioned, but the same Groups 2, 3, and 4 with a higher content of too white flour (15%) did not show a lower cooking loss rate, but showed higher values, which are the other two control factors (boiled dough time) , Rice flour weight). From the results, longer cooking time will result in a lower cooking loss rate, which can be determined by the cooking loss rate of 4.31% (15%, 120 seconds, 37%) in Experimental Example 1 The cooking time is lower than the cooking loss rate of 14.23% (15%, 60 seconds, 37%) (shorter cooking time) in Experimental Example 3. The starch has a higher degree of gelatinization, which results in greater adhesion of the powder. In addition, adding a larger amount of rice flour in the second stage will cause a higher cooking loss rate, which can be 16.14% (15%, 60 seconds, 37%) (there are more The amount of rice flour added is higher than the cooking loss rate of 13.63% (with less rice flour added) in Experimental Example 4 (15%, 60 seconds, 33%). It can be seen that more rice flour added may cause Dough adhesion decreases. In summary, when the rice noodles have more too white powder content and longer cooking time, the cooking loss rate of the whole rice noodles will be less, while the cooking loss rate of the experimental group is between 4.20 ~ 18.27%.

4. Cooked weight: Put 2g dry noodles in a pot containing 2000ml boiling water, cook to the optimal cooking time, lift up the noodles, subcool water for 30 seconds, and place on a sieve to drain 5 Minutes and measure weight. Repeat 3 times and calculate the cooking weight gain rate by the following formula.

Cooking weight gain rate (%) = (cooked noodle weight (g) / 2g) * 100%

From the cooking weight gain rate in Table 3, the control group (whole flour dry noodles) had the most cooking weight gain rate, but the weight gain rate of cooking in Experimental Example 18 was 214.58% (the weight of the white flour, the cooking time of the dough) , The final addition amount of rice flour is 10%, 90 seconds, 35%) and the control group's cooking weight gain rate of 220.26% is not significantly different. The cooking weight gain rate of Experimental Examples 1-20 is between 107.65% and 214.58%. Since the noodles have a higher cooking weight gain rate and have a positive effect on the taste, the higher the cooking weight gain rate, the better.

5. pH of dry noodles: Put 10g of cooked noodles in 50ml of pure water, beat with a stirrer, measure the pH with a standard solution pH = 7,10 corrected pH meter, and repeat 3 times. From the perspective of the dry noodle pH, the pH value of the experimental example 11 (rice noodles and dried noodles) and the control group (full noodles and dried noodles) were the highest. They were 6.30 and 6.29 respectively, and there was no significant difference between each other. It ranges from 6.07 to 6.30, indicating that the pH of rice noodles is close to neutral and slightly acidic.

6. Color difference and whiteness value of dry noodles WI: Measure the level and wet noodles that have not been cut with a colorimeter (Color ~ Tec PCM, ColorTec Associates, Inc.), and record the L, a, and b values. The colorimeter was first calibrated with a standard white board (X = 92.02, Y = 94.01, Z = 110.59), and measured by reflection method. Each experimental group and control group measured 3 positions each, and each position was measured 3 times. To calculate the average. Grind the dried noodles, take the dried noodle powder that passed through a 60 mesh sieve, place the sample in a sample round box, and perform 3 90 ° rotations, each time measuring the L, a, and b values with a color difference meter. take the average. The white powder (white index, WI) is converted into the white powder (white index, WI) according to the following formula, where L refers to brightness, 0 is completely black, and 100 is completely white; The closer it is to green, the more positive b is, the closer to yellow, the more negative, the closer to blue, and repeat 3 times.

WI = 100-[(100 ~ L) ² + a ² + b ² ] ^1/2

The color difference and whiteness value of dry noodles in Table III, in which the control group was visually yellowish, and the lowest WI value was also measured by the color difference meter, and the appearances of Experimental Examples 1 to 20 were all whiter. Compared with the control group, their WI values were Both are higher, but it can be seen from Duncan's post hoc test that although the WI values of experimental examples 2,5,7,9,10,11,14 are higher than those of the control group, there is no significant difference between them. Experimental Example 4 and Experimental Example 16 have the highest WI values, which are 62.99 and 64.87, respectively, indicating that their colors are the whitest.

Please refer to FIG. 2, which are finished photos of the cooked whole rice noodles according to the different embodiments shown in FIG. 1. The cooked noodles made from whole rice in Figure 2 are listed in Table 1 below. The thickness of the noodles will affect the drying and cooking time. The thicker and wider the noodles are, the longer the noodles with the finer drying time and cooking time are. The experimental example of the present invention sets the noodle thickness to about 0.15 each in width and thickness. cm, with a length of about 20cm, to ensure consistent cooking and heating conditions, but other widths or thicknesses are also possible.

The method of cooking rice-made dry noodles is to cook 100g of rice-made dry noodles (experimental group) and 100g of wheat flour-made dry noodles (control group) in 5000ml of water, and continue heating at 100 ° C to the optimal cooking time. Drain, wait for the review. Observing the cooked whole rice noodles in Figure 2 shows that after cooking the dried noodles prepared in the first and second stages, the tackiness, elasticity and texture are good. Compared to the second After cooking the whole rice dry noodles and the control group in the figure, because the use of too white powder to thicken and improve the processability of the dough in the boiling step, the method of the embodiment of the present invention can be used to prepare noodles made with general wheat. The similar texture, processing and storage are a major breakthrough in technology.

Please refer to Table 4 for the functional evaluation results of cooked dry noodles. The method of functional product evaluation consists of 30 functional product appraisers. The screening principles are those who can taste different concentrations of acid, sweet, bitter, and salty aqueous solutions, and those who can taste products with different tastes. The dry rice noodles and ordinary dry noodles are cooked, and the 10 cm spool method is used to design visual color, visual tissue smoothness, softness in the mouth, smooth texture in the mouth, viscosity in the mouth, elasticity in the mouth, and in the mouth. Toughness, flavor in the mouth, and overall acceptance are the key questionnaires. Ask the reviewers to indicate the sensory sensation on the pencil axis with a pencil on the evaluation item, and draw a short horizontal line on the axis to indicate the degree of preference. The closer you are, the closer you are to 10 cm. At the same time, the dry noodle made from wheat flour was used as a functional evaluation control group, and the functional evaluation difference between dry noodles made from rice flour and dry noodles made from wheat flour was compared.

1. Visual color score: Table 4 shows that there is no significant difference in visual color between the groups. Experimental groups 6, 8, 12, and 16 have lower visual color. The control group (whole flour dry noodles) had a yellowish color because it had not been bleached, and had a lower score of 5.85.

2. Visual tissue smoothness score: The difference in visual tissue smoothness is significant at p <0.10. The experimental examples 2, 17, and 18 have the highest scores, the ratio of too white powder in the first stage, the boiling time of the dough in the second stage, In the third stage, the final addition ratio of rice flour is (15%, 120 seconds, 33%), (10%, 90 seconds, 35%), (10%, 90 seconds, 35%), and the minimum visual tissue smoothness is Experimental example 12, the second stage of this group of dough cooking time is only 30 seconds, it is very difficult to knead when adding the final rice flour when making the dough, the texture is thick after kneading, and the dried noodles after cutting are not easy to straighten The appearance is curved, so the lowest score of the smoothness of visual tissue is obtained.

3. Intraoral softness score: There is no significant difference between the groups. The 8th group of the experimental example has the lowest score. The ratio of too white flour in the first stage, the boiling time of the dough in the second stage, and the final ratio of rice flour in the third stage are ( 5%, 60 seconds, 33%), which belongs to the group with less white powder, but the ratio of white powder in experimental groups 5, 6, 7, 10 is not high (<= 5%). The internal softness score is not low, so the ratio of too white powder is not the reason that affects the softness in the mouth.

4. Intraoral tissue smoothness score: the difference is significant at p <0.10. From Table 4, it can be seen that Experimental Example 6 is the lowest score, and the highest score falls in 5 groups such as Experimental Examples 3, 4, 10, 19, and 20. , The ratio of Taibai powder in the first stage, the boiling time of the dough in the second stage, and the final addition rate of rice flour in the third stage are (15%, 60 seconds, 37%), (15%, 60 seconds, 33%), ( 0%, 90 seconds, 35%), (10%, 90 seconds, 35%), (10%, 90 seconds, 35%).

5. Intraoral viscosity score: the difference is significant at p <0.05. Because the rice flour has viscosity after being heated and gelatinized, in the oral viscosity score, the control group without added rice flour (whole flour dry noodles) has the least non-sticky score of 4.89, and the oral viscosity scores of other experimental examples All were higher than the control group. The highest scores are in the three groups of experimental examples 7, 18, and 20. The ratio of too white flour in the first stage, the boiling time of the dough in the second stage, and the final percentage of rice flour in the third stage are (5%, 60 seconds, 37%). ), (10%, 90 seconds, 35%), (10%, 90 seconds, 35%).

6. Intra-oral elasticity score, as shown in Table 4, there is no significant difference between the groups. The lowest is divided into 3 groups of experimental examples 12, 15, 16 and so on. The final addition rates of rice flour in the three stages were (10%, 30 seconds, 35%), (10%, 90 seconds, 35%), (10%, 90 seconds, 35%).

7. Intraoral toughness score: the difference between the groups was significant at p <0.10, the lowest was divided into 2 groups such as experimental examples 11, 16 and the highest was divided into experimental example 10. The proportion of too white flour in the first stage of experiment example 10, the boiling time of the dough in the second stage, and the final addition rate of rice flour in the third stage are (0%, 90 seconds, 35%). The results show that the addition of too white flour will increase the product paste. Chemical properties and increase the adhesion of rice flour, but it will also reduce the oral toughness score. The other high groups are the experimental examples 2, 8, 20 and other groups. The ratio of too white flour in the first stage, the boiling time of the dough in the second stage, and the final rice flour addition in the third stage are (15%, 120 seconds, 33%), (5%, 60 seconds, 33%), (10%, 90 seconds, 35%).

8. In-mouth flavor score: There were no significant differences among the samples, among which, Experimental Example 10 and Experimental Example 19 had the highest score, Experimental Example 15 and Experimental Example 16 had the lowest score, but the difference was not significant.

9. Overall acceptance score, the difference between each group is significant at p <0.10, the lowest is divided into 16 groups of experimental examples, the highest is divided into control group (full noodles) and experimental examples 1, 4, 10, 19, 20, etc. 5 groups. The experimental examples 15, 17, 18 and experimental examples 16, 19, 20 and other groups have exactly the same formula, and they are located in the high group. Therefore, it is known that the process and formula of the noodles of the embodiment of the present invention have consistent quality of the finished product. influences.

Although the present invention has been disclosed in the above embodiments, it is not intended to limit the present invention. Any person skilled in the art can make various modifications and retouches without departing from the spirit and scope of the present invention. Therefore, the protection of the present invention The scope shall be determined by the scope of the attached patent application.

Claims (10)

    A method for producing gluten-free whole rice dry noodles, comprising: preparing a first dough, comprising kneading one rice flour with water and letting it stand, wherein the water content of the first dough is 40-50%, and the rice flour is a wet type Grinding the raw flour; wet-heat-treating the first dough for a predetermined time, wherein the predetermined time is 90-130 seconds to form a second dough; adding the rice flour to the second dough again and kneading, wherein the proportion is added Forming a third dough for the rice flour to account for 35-40% of the weight of the second dough; rolling the third dough to form a dough, and then pressing and cutting the dough into a wet noodle; and drying the wet noodle, Forms a gluten-free whole rice dry noodle.         The method for making gluten-free whole rice dry noodles according to claim 1, further comprising adding and kneading starch when preparing the first dough, the molecular weight of the starch is 50,000 to 60,000, and the ratio of the starch added is the rice flour 15 ~ 20% of weight.         The method for making gluten-free whole rice dry noodles according to claim 2, wherein the raw material source of the starch is tapioca flour, sweet potato flour, potato flour, corn flour, glutinous rice flour or any combination thereof.         The method for making a gluten-free whole rice dry noodle according to claim 2, wherein the added amount of water is 70 to 75% of the weight of the rice flour and 45 to 50% of the weight of the starch.         The method for making a gluten-free whole rice dry noodle according to claim 1, further comprising, after leaving the first dough for 5 to 40 minutes, dividing the first dough into a plurality of small doughs.         The method for producing gluten-free whole rice dry noodles according to claim 1, wherein the raw material source of the rice flour is single-type rice or mixed rice with an amylose content of 15-25% and an amylopectin content of 75-85%. .         The method for producing a gluten-free whole rice dry noodle according to claim 1, wherein the wet heat treatment comprises boiling, steaming, adding hot water or adding water, and heating the first dough in a microwave oven.         The method for preparing a gluten-free whole rice dry noodle according to claim 1, wherein the rice flour is prepared in the third dough, and the ratio of the rice flour added to the second dough is: the rice flour accounts for 10% of the weight of the second dough. 60%.         The method for making a gluten-free whole rice dry noodle according to claim 1, wherein the water content of the first dough is 41-50%, the water content of the second dough is 44-63%, and the water content of the third dough It is 37 to 55% and the moisture content of the gluten-free whole rice dry noodles is 10 to 17%.         The method for making gluten-free whole rice dry noodles according to claim 1, wherein the method for drying the wet noodles includes drying at 35 ° C and 0% humidity for 2 hours, and then drying at 40 ° C and 0% humidity Dry for 2 hours.