WO2007066391A1

WO2007066391A1 - Process for producing rice noodles using japonica rice as the starting material and rice noodles produced by this production method

Info

Publication number: WO2007066391A1
Application number: PCT/JP2005/022464
Authority: WO
Inventors: Issei Takamura
Original assignee: Kenmin Foods Co., Ltd.
Priority date: 2005-12-07
Filing date: 2005-12-07
Publication date: 2007-06-14
Also published as: JPWO2007066391A1

Abstract

It is intended to produce rice noodles by using brown Japonica rice as the starting material while overcoming disadvantages of the existing products produced by using polished Japonica rice as the starting material. The above process is characterized by comprising mixing Japonica rice flour, starch and water to give a noodle dough, extruding the noodle dough having a low viscosity into hot water to give noodles and gelatinizing the same, and then freezing and thawing the noodles. More specifically speaking, a process for producing rice noodles characterized by comprising: the noodle dough preparation step of adding water to Japonica rice flour and further mixing starch to prepare a noodle dough; the viscosity control step of controlling the viscosity of the noodle dough; the noodle-forming step of pouring the noodle dough, the viscosity of which has been controlled, into a container provided with small holes at the bottom face and extruding the dough through the small holes into hot water to form noodles by heating; the freezing step of freezing the noodles; the thawing step of thawing the thus frozen noodles; and the drying step of drying the thawed noodles; and rice noodles which are produced by this production process.

Description

Method for producing rice noodles using japonica rice as raw material and rice noodles produced by the method

Technical field

[0001] The present invention relates to a method for producing rice noodles using Japonica rice as a raw material rice, and rice noodles produced by the method.

Background technology

[0002] Rice noodles are a type of noodle-like food made from rice flour that is widely eaten in Southeast Asian countries. As shown in Figure 1, rice noodles are generally made by heating rice flour or noodle dough made from a mixture of rice flour and starch (potato starch, tapio starch, cornstarch, etc.) with steam (primary steaming) to partially gelatinize it. The noodle dough is pressurized and extruded using a nozzle with many small holes to form noodle wires (Non-Patent Document 1).

[0003] Noodles are heated once again with steam to gelatinize them (secondary steaming), and then stored and aged at about 10°C. The noodle dough is then separated, cut into appropriate lengths and dried to become rice noodle products.

[0004] As raw material rice for rice noodles, polished rice from Indy Chikaramai is used because non-glutinous rice with less stickiness is preferred.

[0005] On the other hand, noodles made from Japonica rice are made by adding a small amount of water to rice flour to make dumplings, and then mixing flour, seaweed, a binder such as a paste as a binder, and making dumplings. ``Rice-kiri'' is known. Unlike rice noodles, this noodle product is made by rolling rice flour and wheat flour and cutting it with a cutting blade or by hand, and there is no steaming process during production (see Figure 2).

[0006] By the way, the per capita rice consumption in Japan in 2002 has decreased to about half of what it was in 1963, and is expected to decrease further due to the population decline and aging. It is expected. For this reason, various applications of nutritious brown rice and germinated brown rice to food products are being considered to increase rice consumption.

[0007] For example, Patent Document 1 states that germinated brown rice can be used as a raw material for rice noodles. Furthermore, Patent Document 2 discloses udon noodles containing germinated brown rice, and Patent Document 3 for,

Wheat Flour and Brown Rice Flour A method for producing Chinese noodles is disclosed.

Patent document 1: Japanese Patent Application Publication No. 2002-360192

Patent document 2: Japanese Patent Application Publication No. 2004-194543

Patent document 3: Japanese Patent Application Laid-Open No. 10-108637

Non-patent document 1: Third edition Sogo Shokuhin Kogyo, Kouseisha Koukaku (published October 15, 1978) Disclosure of the invention

Problems that the invention seeks to solve

[0008] Japonica rice is more sticky than Indy rice, so when it is used as a raw material for rice noodles, the rice noodles stick to each other and cannot be separated after extrusion. In addition, it is too sticky and becomes sticky when cooked and tends to fall apart when cooked. For these reasons, Japonica rice is considered unsuitable as the raw material for rice noodles, and rice noodles products using Japonica rice as the raw material have not been manufactured in recent years.

[0009] However, Patent Document 1 only suggests that germinated brown rice can be used as a raw material for rice noodles, and does not disclose any specific manufacturing method for solving the above problems.

[0010] Furthermore, Patent Document 2 and Patent Document 3 are manufacturing methods in which brown rice flour is added to noodle dishes whose main ingredient is wheat flour, and which use rice flour as the main ingredient like rice noodles, and which are carried out in the manufacturing process. This method is different from the method used to make rice noodles, which uses steam to steam the noodle dough.

[0011] The present invention aims to provide a method for producing rice noodles that uses brown rice flour of Japonica rice as a raw material and overcomes the drawbacks of conventional products that use polished Japonica rice as a raw material.

Means to solve problems

[0012] The present invention involves mixing japonica rice flour, starch, and water to make noodle dough, and then, unlike the usual method of manufacturing bi-fun, the low-viscosity noodle dough is dropped into boiling water to make noodle dough. It is characterized by solidifying and gelatinizing. Another feature is that the noodles are dried after being frozen and thawed.

[0013] Specifically, the present invention includes:

Noodles are prepared by adding water to Japonica rice flour and then mixing with starch. Dough preparation process and

a viscosity adjustment step of adjusting the viscosity of the noodle dough;

The noodle making process involves pouring the noodle dough after adjusting its viscosity into a container with small holes on the bottom, dropping it into boiling water, and heating it to form noodle wires.

A freezing process of freezing the noodle wire,

A thawing process of thawing the frozen noodles;

a drying process of drying the noodle after the thawing process;

(Claim 1)

[0014] The rice flour of Japonica rice is preferably 30% by weight or more and 50% by weight or less, and the starch content is preferably 50% by weight or more and 70% by weight or less (Claim 2). Note that the weight % here means the weight percentage of the entire noodle dough raw material (excluding water). In other words, the total strength of Japo Chikaramai's brown rice flour and starch is 100% by weight.

[0015] The present invention also relates to rice noodles produced by the production method according to claim 1 or 2 (claim 3).

[0016] The present invention also relates to an instant noodle product using the rice noodles according to claim 3.

(Claim 4).

[0017] The above objects, other objects, features, and advantages of the present invention will become apparent from the following detailed description of preferred embodiments with reference to the accompanying drawings.

Effect of the invention

[0018] The method for producing rice noodles of the present invention makes it possible to provide rice noodles that are less sticky and less likely to fall apart when cooked, even when Japonica rice is used as the main ingredient. It is possible.

Brief description of the drawing

[0019] [Figure 1] Figure 1 is a flow diagram showing a typical rice noodle manufacturing process.

[Figure 2] Figure 2 is a flow diagram showing the manufacturing process of a typical rice cutter.

[Figure 3] Figure 3 is a flow diagram showing the process for producing rice noodles of the present invention.

[Fig. 4] Fig. 4 is an external view of a container used for suspending noodle dough in the present invention.

[Figure 5] Figure 5 illustrates the state in which noodle dough is suspended in hot water in the manufacturing process of the present invention. FIG.

[Fig. 6] Fig. 6 is an external view of the state when the noodle wire is frozen according to the present invention.

Explanation of symbols

[0020] 1: Container

2: Bottom

3: Small hole

4:Screw

5: Support member

6:Noodle dough

7: Strained noodle dough

8: Bathing

9: Boiling water

10:Stand

11：Noodles^:

BEST MODE FOR CARRYING OUT THE INVENTION

[0021] Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. Note that the present invention is not limited to this embodiment.

[0022] A process flow diagram of the method for producing rice noodles of the present invention is shown in FIG. In the method for producing rice noodles of the present invention, japonica rice is used as the main raw material. Japonica rice is not limited to polished rice, but may also be germ rice or brown rice.

[0023] First, japonica rice is washed with water and then milled into rice flour. This milling may be carried out by a wet grinding method, or by a dry grinding method after sufficiently absorbing water and then draining the water.

[0024] The rice flour is passed through a 200 mesh sieve to remove large particles, and then dehydrated using a centrifugal dehydrator.

[0025] Next, a starch material is mixed with rice flour and water is added to prepare noodle dough (noodle dough preparation step). At this time, it is preferable that the amount of rice flour be 30% by weight or more and 50% by weight or less based on the total weight of the noodle dough. If it is less than 30% by weight, it is inappropriate to label it as rice noodles. This is because if it exceeds 50% by weight, the unique stickiness of Japonica rice will affect the product, causing the same problems as conventional rice noodles made from Japonica rice.

[0026] Furthermore, the content of starch is preferably 50% by weight or more and 70% by weight or less. If it is less than 50% by weight, it will not be effective as a binder, and if it exceeds 70% by weight, the rice noodles will become hard. Note that as the starch, potato starch, mung bean starch, tapioca starch, sweet potato starch, etc. can be used.

[0027] Next, water is added to the noodle dough to adjust the viscosity of the noodle dough to such an extent that it can hang down from the small holes 3 shown in FIG.

[0028] Next, the noodle dough whose viscosity has been adjusted is poured into the container 1 shown in FIG. A small hole 3 is provided in the bottom surface 2 of the container 1, and the diameter thereof can be appropriately selected within the range of about 5 mm to 8 mm. A support 5 is attached to the top of the container 1, and the entire container 1 can be fixed in a buoyant state. Further, a screw 4 is inserted into the container 1 to stir the noodle dough.

[0029] When the noodle dough whose upper force and viscosity have been adjusted is poured into the container 1, as shown in Fig. 5, the noodle dough 6 forms a line from the small hole 3 in the bottom surface 2 and flows into the boiling water in the water bath 8. Drops down to 9. The noodle dough 7, which has become linear in hot water (90 to 98°C), is formed into noodle wires and is gelatinized (noodle making process). At this time, it is preferable that there is no need to pressurize the noodle dough 6, and it is only necessary to stir it with the screw 6.

[0030] Note that it is preferable to heat the formed noodle wire in boiling water for about 10 seconds to 20 seconds. If the time is less than 10 seconds, the gelatinization of the noodles will not be sufficient, and if it takes more than 20 seconds, it will melt when boiled.

[0031]Next, the boiling hot water pipe is pulled up and exposed to cold water to cool it down.

[0032] Next, the cooled noodle wire 11 is hung on the stand 10 in the state shown in FIG. 6 and frozen in a freezer (freezing step). The temperature in the freezer is between 10°C and -20°C, and the noodles are stored for 12 to 24 hours to completely freeze.

[0033] Next, the frozen noodles are taken out of the freezer while still hanging on the stand 10, and thawed at room temperature for 4 to 6 hours, or thawed using running water (thawing step). Once thawed, the noodles can be easily loosened by squeezing them with your hands.

[0034] Next, the thawed noodles are processed. In the manufacturing method of the present invention, the manufacturing method shown in FIG. Unlike rice noodles made from Yuca rice flour, the noodle strips are less likely to stick to each other.

[0035] Next, the noodle wire is cut to an appropriate length.

[0036]Finally, the cut noodle wire is dried by applying hot air to complete the product.

[0037] [Example 1]

More specific examples of the present invention will be described below. First, 90 kg of brown Japonica rice was washed with water and soaked at 15°C to 20°C for 1 hour.

[0038] The brown rice after soaking is wet-pulverized, passed through a 200-mesh sieve, and then dehydrated using a dehydrator.

, made into rice flour.

[0039] Next, 60 kg of this rice flour was added to 45 kg of potato starch and 45 kg of mung bean starch in a mixer, and water was added and mixed to prepare noodle dough. At this time, some of the potato starch was made into a paste by adding a small amount of water before it was mixed with rice flour.

[0040] Water was gradually added while mixing, and the viscosity of the noodle dough was adjusted to such an extent that it could sag under the force of small pores.

[0041] The viscosity-adjusted noodle dough was poured into a stainless steel container as shown in Figure 4, and while stirring the noodle dough with a screw, boiling water (90°C ~ The noodle dough was suspended to 98°C. The noodle dough was heated and gelatinized in boiling water for about 15 seconds and formed into noodle wire.

[0042] After heating, the noodle wire was removed from the hot water and cooled by exposing it to cold water.

[0043] The cooled noodles were placed on a stand as shown in Figure 6 and stored in a freezer adjusted to 10°C to -20°C for 12 hours to freeze.

[0044] The frozen noodles were taken out of the freezer while still hanging on the stand, and were thawed and handled under running water. After thawing, the surface of the noodle wire was not sticky and the noodle wires were not attached to each other, making it easier to separate.

[0045] The thawed noodles could be easily separated by hand, and then cut into 25 cm lengths using a cutting machine.

The cut noodles were then dried with hot air at 40°C to 60°C to make rice noodle products.

[0046] [Example 2]

Beef was prepared in the same manner as in Example 1 except for using polished Japonica rice. manufactured a product.

[0047] [Comparative example]

Next, as a comparative example, polished Indy rice was prepared into rice flour in the same manner as the brown Japonica rice of the example. Further, 60% by weight of this rice flour and 40% by weight of the Japonica brown rice flour prepared in the example were mixed to prepare mixed rice flour. Then, 60 kg of this mixed rice flour was added to 45 kg of potato starch and 45 kg of mung bean starch, and a rice noodle product was manufactured using the general manufacturing method shown in Figure 1.

[0048] The primarily steamed noodle dough was put into an extruder, and pressure was applied to extrude it through a small hole with a diameter of 0.8 mm to adjust the noodle line.

[0049] This noodles were further placed in a box-shaped steamer and second steamed with steam for 1 hour. After the second steamed noodles were cooled to room temperature, they were placed on a stand as shown in Figure 6 and aged at 15°C for 5 hours.

[0050] The surface of the noodle wires after ripening was sticky, so the noodle wires were stuck together, making it very difficult to separate them. After sorting and removing the areas where the noodle wires are weakly attached to each other, they are cut into 25cm lengths and dried.

It was made into a rice noodle product.

[0051] In addition, we tried to produce rice noodles using only the rice flour of Example 1 or Example 2, which also prepared japonica rice flour, using the same general manufacturing method as above, but the primary steamed noodle dough was very difficult to make. It was impossible to form a noodle wire by taking a hard dumpling shape and extruding it under pressure.

[0052] (Product comparison)

Here, the rice noodle product of the example and the rice noodle product of the comparative example were compared in three respects: (1) re-boiling time of the product, (2) ease of production, and (3) texture.

[0053] First, the rice noodle products of Examples 1 and 2 were reboiled in boiling water for about 3 minutes, but the rice noodle products of the comparative example had the same thickness of noodles but only 4 minutes. It was necessary to do more than that. This is because in the manufacturing method of the comparative example, the noodle dough is pressurized and formed into noodle wires, so it is not possible to adjust the noodle dough to a low viscosity, and it is not possible to increase the amount of water added. It was speculated that this was due to insufficient gelatinization of the noodle wire. [0054] On the other hand, in the manufacturing methods of Examples 1 and 2, the viscosity of the noodle dough is adjusted to be so low that it hangs down from the small holes without pressure, so the amount of water added is extremely large and gelatinization is performed sufficiently. This made it possible to re-boil the food in a shorter time.

[0055] Next, in the manufacturing method of the comparative example, the dough became soft and dumpling-like during the primary steaming, making it difficult to form noodles by extrusion. In addition, the noodle wires extruded with an increased amount of water had a sticky surface, which caused the noodle wires to stick to each other, making it difficult to separate them. As described above, the manufacturing method of the comparative example was not suitable for industrial mass production of rice noodles.

[0056] On the other hand, in the manufacturing methods of Examples 1 and 2, the noodle wire was frozen and then thawed, so it was suitable for industrial mass production in which the noodle wire was easily unraveled during thawing.

[0057]Next, the rice noodle products of Examples 1 and 2 have a softer texture after cooking than normal rice noodles (using Indy rice), and are difficult to cut. However, the rice noodle product of the comparative example had a sticky surface, lacked strength and chewiness, and was easily broken, resulting in a texture inferior to that of regular rice noodles (using Indy rice).

[0058] In order to shorten the re-boiling time for the rice noodle product of the comparative example, it is necessary to make the thickness of the noodles extremely thin (approximately 0.6 mm or less), which improves the texture of the rice noodles after cooking and improves the texture of the rice noodles after cooking. I felt bad.

[0059] The rice noodles produced by the rice noodles production method of the present invention have a short reboiling time even though the thickness of the rice noodles increases, and has a soft texture. Also, the surface of the noodle wire does not become sticky during the manufacturing process and product cooking. Therefore, it can be used not only as dry noodles for grilled rice noodles and soup rice noodles, but also as instant rice noodles in a cup type.

[0060] From the above description, many modifications and other embodiments of the invention will be apparent to those skilled in the art. Accordingly, the above description is to be construed as illustrative only, and is provided for the purpose of teaching those skilled in the art the best mode of carrying out the invention. Substantial changes may be made in the structure and Z or functional details thereof without departing from the spirit of the invention. Industrial applicability

[0061] The method for producing rice noodles of the present invention is useful in the noodle food field. In addition, the rice noodles produced by the production method of the present invention can be used as noodle products for heating, especially instant noodles. It is useful as a noodle product.

Claims

The scope of the claims

[1] Noodle dough preparation process in which noodle dough is prepared by adding water to Japonica rice flour and then adding starch.

a viscosity adjustment step of adjusting the viscosity of the noodle dough;

A noodle making process in which the noodle dough after adjusting the viscosity is poured into a container with small holes in the bottom and suspended in hot water to heat and gelatinize to form noodle wires;

A freezing process of freezing the noodle wire,

A thawing process of thawing the frozen noodles;

a drying process of drying the noodle after the thawing process;

A method for producing rice noodles characterized by having the following.

[2] The method for producing rice noodles according to claim 1, wherein the rice flour of Japonica rice is 30% by weight or more and 50% by weight or less, and the starch content is 70% by weight or more and 50% by weight or less.

[3] Rice noodles produced by the production method according to claim 1 or 2.

[4] Instant noodle product using the rice noodles according to claim 3