KR20150128249A - Manufacture method of rice noodles with the crust of overcooked rice - Google Patents

Abstract

The present invention relates to a brown rice noodle rice noodles made by making brown rice noodles with brown rice as the main raw material and mixing the brown rice noodle powder with brown rice flour to provide a unique flavor of brown rice noodles together with beneficial functionalities and nutritional components of brown rice, And a manufacturing method thereof.
The present invention relates to a method for producing a brown rice, Baking the above-mentioned 50% steamed brown rice on a hot plate at 220 to 270 ° C for 5 minutes to make brown rice rice; Drying the brown rice soup with a cold air, quenching at a refrigeration temperature of -20 ° C and drying at a drying temperature of 80 to 100 ° C for about 1 hour to a moisture content of 13%; Pulverizing the dried brown rice cake with a crushing particle size of 120 mesh to prepare brown rice soup powder; Drying the steamed brown rice at about 40 to 50 캜 for about 2 hours by fully steam-boiling the above-mentioned about 50% Pulverizing the dried brown rice with 120 mesh of particle size to prepare a brown rice flour; Mixing the brown rice powder and the brown rice powder prepared in the above process in a ratio of 50:50 and kneading in 45 ° C water for 15 minutes to prepare a batter; Aging the resulting kneaded product in a refrigerated room at 5 캜 for about 12 hours; And then aging the aged dough into a cotton molding machine at a molding temperature of 60 to 70 DEG C to form a surface, thereby manufacturing brown rice fried noodles.

Description

Technical Field [0001] The present invention relates to a brown rice noodle rice noodle,

More particularly, the present invention relates to a method for producing brown rice noodles, and more particularly, to a method of making brown rice noodles using brown rice as a main ingredient, mixing the rice brown rice powder with brown rice flour, And to provide a unique flavor of brown rice rice noodles, and to a manufacturing method thereof.

In general, noodle is a preference food with flour or starch as its main raw material. Noodles made by using wheat flour or starch as a main ingredient or dried in a good night are noodles and handmade ryes. , 2 < nd >, etc., the development of various rice noodles based on rice has been actively under way.

Reference 1 discloses a method for preparing instant noodle soup made of dough obtained by mixing and mixing natural wheat flour with potato starch, gluten, green tea powder and various vitamins, and Reference 2 There is disclosed a method of manufacturing a healthy noodle in which onion powder, garlic powder, wheat flour, and riboflavin powder are mixed, kneaded with water containing natural salts, and then kneaded with a noodle maker.

The present invention relates to noodles made from brown rice and rice noodles made from brown rice, and to a method for producing the same. Among them, the present invention relates to noodles using brown rice as a major raw material, , Etc.,

As is well known, brown rice is rich in vitamins and has an excellent effect in preventing adult diseases. Since the excellent functionality and nutritive value of such brown rice are well known, detailed description thereof is omitted.

In addition, a variety of noodles have been developed to make noodles of brown rice easier to eat by making noodles using brown rice. Hereinafter, conventional noodle making methods based on brown rice are reviewed.

References 3 and 4 disclose rice brown rice powder, marine meat, shiitake mackerel, and shrimp paste mixed with seasonings to produce noodles, and Reference 5 describes the preparation of rice flour using brown rice rice Which is used as a raw material for the manufacture of bread and for the production of noodles.

Reference 6 also discloses a rice brown rice noodle which can provide various nutritional ingredients of brown rice and excellent ingredients and efficacy of rice oil by mixing rice hull into brown rice and reference 7 shows a raw rice flour , Kelp extract, and the like are mixed to provide a noodle which is beneficial to the human body and provides excellent noodles.

Reference 8 discloses a technique for producing fermented brown rice by mixing fermented brown rice powder, rice fine powder and alpha rice powder. Reference 9 discloses a technique for germinating brown rice, hydrothermally treating germinated brown rice, Discloses a technique for producing a surface from raw germinated brown rice.

As described above, a variety of techniques for providing various kinds of noodles that complement the deterioration of the texture, which is a drawback, are being developed in a variety of ways, while providing a rich functional health and nutritional value of brown rice using brown rice as a main raw material.

However, if fish and other ingredients are included in brown rice, it will not be possible to maintain the unique flavor of brown rice due to the ingredients of other food ingredients, and it will not be possible to provide noodles that can only eat brown rice. There is a problem in that it can not meet the demand of the consumer to eat.

On the other hand, Nurungji has excellent inherent soft taste and texture of chewing, so that the development of foods using Nurungji has been variously carried out as in References 10 to 12. However, since foods using Nurungji are very various and wide, A brief description will be given of representative examples through Literature 10 to 12. [

Reference 10 discloses a snack using Nurungji, Reference 11 discloses a fusion food using Nurungji, and Reference Nur 12 discloses Nurungji Kimbap.

The present invention relates to a method of making rice noodles using brown rice as a main raw material and producing rice noodles with brown rice rice noodles made of brown rice.

Reference 13 discloses a technique in which rice, barley, corn, soybean and the like are steamed and dried, and then dried to make nurungji, and the rice is mixed with wheat flour to prepare noodles. Reference 14 discloses a technique in which raw materials such as starch are mixed , An instant noodle soup made by kneading and kneading, and then, after drying, a frozen noodle soup is formed by molding a frosted coated face.

Reference 15 also discloses a rice cake taste surface in which rice cake powder is mixed with wheat flour, kneaded and kneaded.

 The nurungji noodles disclosed in the above References 13 to 15 are merely mixed with noodle powder / wheat flour, which is a raw material of noodles, in order to mix the noodle soup with the noodle soup, and the flavor of the noodle soup is eroded into flour Nurungji can not save flavor properly.

In particular, wheat flour / wheat flour is the main raw material, which can not provide the taste and nutrition of rice noodles, and also fails to provide taste and nutrition of the brown rice that the present invention is intended to achieve.

(Reference 1) Korean Patent Publication No. 10-2009-0061993. (Jun. 17, 2009) (Reference 2) Korean Patent Publication No. 10-1995-0013394 (June 15, 1995) (Reference 3) Korean Patent Laid-Open Publication No. 10-2003-0035619 (2003.05.09.) (Reference 4) Korean Published Patent Application No. 10-2004-0014106, (2004.02.14.) (Reference 5) Korean Patent Publication No. 10-2005-0085083. (Aug. 29, 2005) (Reference 6) Korean Published Patent Application No. 10-2009-0076365 (2009.07.13.) (Reference 7) Korean Patent Laid-Open No. 10-2011-0011218 (2011.02.08) (Reference 8) Korean Patent Laid-Open Publication No. 10-2013-0087088 (2013.08.06.) (Reference 9) Korean Published Patent Application No. 10-2012-0139626 (December 27, 2012) (Reference 10) Korean Published Patent Application No. 10-2005-114848 (2005.12.07) (Reference Document 11) Korean Patent Publication No. 10-2005-008472 (2005.01.21.) (Reference 12) Korean Patent Publication No. 10-2006-008128 (2006.01.26.) (Reference 13) Korean Patent Laid-Open Publication No. 10-2009-104603 (June 10, 2009) (Reference 14) Korean Published Patent Application No. 10-2004-045069 (June 1, 2004) (Reference 15) Korean Registered Patent No. 10-0700189 (Mar. 28, 2007)

The present invention is to provide rice brown rice noodle rice which is made of brown rice as a main raw material and made only of brown rice which can make rice noodle rice more savory and tasteless.

In other words, the present invention provides the taste, function and nutrition of brown rice with only brown rice as a raw material by mixing and kneading brown rice flour with brown rice powder, which is made with brown rice and made with rice brown rice, We want to provide rice brown rice noodles so that you can taste the flavor as it is.

According to an aspect of the present invention,

According to the invention described in claim 1, Steaming the washed brown rice with steam to obtain about 50% of the brown rice; Baking the above-mentioned 50% steamed brown rice on a hot plate at 220 to 270 ° C for 5 minutes to make brown rice rice; Drying the brown rice soup with a cold air, quenching at a refrigeration temperature of -20 ° C and drying at a drying temperature of 80 to 100 ° C for about 1 hour to a moisture content of 13%; Pulverizing the dried brown rice cake with a crushing particle size of 120 mesh to prepare brown rice soup powder; Drying the steamed brown rice at about 40 to 50 캜 for about 2 hours by fully steam-boiling the above-mentioned about 50% Pulverizing the dried brown rice with 120 mesh of particle size to prepare a brown rice flour; Mixing the brown rice powder and the brown rice powder prepared in the above process in a ratio of 50:50 and kneading in 45 ° C water for 15 minutes to prepare a batter; Aging the resulting kneaded product in a refrigerated room at 5 캜 for about 12 hours; Molding the aged dough into a surface molding machine having a molding temperature of 60 to 70 DEG C to form a surface; .

According to the invention described in claim 2, The brown rice noodle soup noodle is produced by the manufacturing method according to claim 1.

The present invention can mix brown rice rice powder and brown rice flour mixed with brown rice, which is made by making brown rice as a main raw material, to easily taste the taste, nutrition and function of brown rice with noodles,

It can be expected that the composition can be constituted only by brown rice without containing ingredients of other food ingredients, and it is possible to provide foods that meet the needs of consumers who have to take only brown rice such as diabetic patients.

The present invention is characterized in that brown rice is prepared as a main raw material and brown rice is mixed with water to produce brown rice noodle rice noodles.

Hereinafter, a process for manufacturing brown rice rice noodles according to the present invention will be described.

Wash brown rice.

Steamed brown rice is put on a hot plate to make brown rice.

The above-mentioned brown rice nori-ryeo is lightly baked and then cooled by removing the heat with a chiller.

Dry quench rice cake is dried to remove moisture, and grind to make brown rice powder.

The rice brown rice powder is mixed with brown rice flour to prepare noodles.

The brown rice flour is prepared by drying and crushing the steamed brown rice,

The pulverized brown rice and brown rice powder are kneaded in a kneader and then aged to form a surface in a cotton machine.

Hereinafter, the present invention will be described in detail with reference to specific examples.

[Example]

1. Steam the washed brown rice with steam and boil it for about 50%.

2. Put the above-mentioned 50% braised brown rice on a hot plate at 220 ~ 270 ℃ and bake for about 5 minutes to make a rice cake.

3. Brown rice baked in the above plate is placed on a chiller to remove the heat, followed by rapid cooling at a refrigeration temperature of -20 ° C and drying.

4. Quickly dry the above-mentioned quench-dried brown rice noodles for hardening, and remove moisture at a drying temperature of 80 to 100 ° C for about 1 hour and dry to a moisture content of about 13%.

The quench-dried rice brown rice is hardened and provides crispy texture and savor flavor due to its low water content.

5. The dried brown rice soup is ground to a crumb size of 120 mesh to produce brown rice soup powder.

6. Steamed brown rice that has been cooked about 50% is fully cooked and then dried.

The above-mentioned fully brownish brown rice is dried at a drying temperature of 40 to 50 ° C for about 2 hours, and the moisture temperature (surface temperature) of the dried brown rice is maintained at about 13 to 15 ° C. In the process of fully cooking and drying, the temperature of the brown rice is maintained at an appropriate temperature of 13 to 15 ° C to make the texture of the brown rice become viscous so that the batter is formed.

7. The dried brown rice is ground to a size of 120 mesh to prepare brown rice flour.

8. The ground brown rice flour and the brown rice flour were mixed at a ratio of 50:50 and kneaded for 15 minutes with unknown water (about 45 ° C) to mix the brown rice flour and brown rice flour together. By increasing the viscosity of the paste, it is kneaded.

9. Agitate the kneaded dough in a refrigerator at about 5 ° C for about 12 hours.

10. The aged dough is put into a surface molding machine having a molding temperature of 60 to 70 DEG C to form a surface.

The numerical values relating to the time, temperature, ratio, and the like mentioned in the manufacturing process for achieving the present invention are enough to easily and clearly understand the present invention, and further, , And the limited reasons for these figures and the experimental examples are closely related to trade secrets, so that a detailed description of the numerical limitations will be omitted.

Claims (2)

Steaming the washed brown rice with steam to obtain about 50% of the brown rice;
Baking the above-mentioned 50% steamed brown rice on a hot plate at 220 to 270 ° C for 5 minutes to make brown rice rice;
Drying the brown rice soup with a cold air, quenching at a refrigeration temperature of -20 ° C and drying at a drying temperature of 80 to 100 ° C for about 1 hour to a moisture content of 13%;
Pulverizing the dried brown rice cake with a crushing particle size of 120 mesh to prepare brown rice soup powder;
Drying the steamed brown rice at about 40 to 50 캜 for about 2 hours by fully steam-boiling the above-mentioned about 50%
Pulverizing the dried brown rice with 120 mesh of particle size to prepare a brown rice flour;
Mixing the brown rice powder and the brown rice powder prepared in the above process in a ratio of 50:50 and kneading in 45 ° C water for 15 minutes to prepare a batter;
Aging the resulting kneaded product in a refrigerated room at 5 캜 for about 12 hours;
Molding the aged dough into a surface molding machine having a molding temperature of 60 to 70 DEG C to form a surface; ≪ RTI ID = 0.0 > 1, < / RTI > A brown rice fried noodle produced by the manufacturing method according to claim 1.