WO2017222191A2 - Farine de riz pour la préparation de nouilles de riz fraîches, et nouilles de riz fraîches - Google Patents

Farine de riz pour la préparation de nouilles de riz fraîches, et nouilles de riz fraîches Download PDF

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Publication number
WO2017222191A2
WO2017222191A2 PCT/KR2017/005210 KR2017005210W WO2017222191A2 WO 2017222191 A2 WO2017222191 A2 WO 2017222191A2 KR 2017005210 W KR2017005210 W KR 2017005210W WO 2017222191 A2 WO2017222191 A2 WO 2017222191A2
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WO
WIPO (PCT)
Prior art keywords
noodles
rice
weight
rice flour
water
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/KR2017/005210
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English (en)
Korean (ko)
Other versions
WO2017222191A3 (fr
Inventor
김명상
권영황
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Individual
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Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2017222191A2 publication Critical patent/WO2017222191A2/fr
Publication of WO2017222191A3 publication Critical patent/WO2017222191A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to rice flour for preparing raw noodles for rice noodles and to raw noodles for rice noodles prepared using the same.
  • Rice noodles for noodle soup have been generally served in dry condition, and the imports of goods produced in Southeast Asia make up almost all of the domestically distributed rice noodles. Other examples have been found in a good night's sleep, but no examples have been made of raw noodles.
  • Rice noodle is boiled separately when cooked and poured with broth to serve as rice noodle.
  • Rice sleep is mainly introduced to the method used for the production of cold noodles or vermicelli, this sleep has been a disadvantage that agglomeration of noodles or breaking of noodles in hot broth.
  • the present inventors have developed a noodle manufacturing apparatus specialized for the production of such raw noodles, and through the present invention to provide a rice flour mixed mix and a raw noodles prepared therefrom optimized for the production of rice noodles by evaporation.
  • An object of the present invention is to provide a new rice noodle raw noodles with a soft texture with a viscosity as a noodle and a method for producing the same.
  • the present invention is about 93-95% by weight of rice powder of about 13% and then crushed after soaked in water, 0.08-0.20% by weight of cotton bran as strong alkali, 0.32-0.55% by weight of sodium alginate as thickener and 2-6% by weight of modified starch.
  • a mixed mix for preparing raw rice noodles containing% as a main ingredient is provided.
  • the cotton microparticles as the strong alkaline agent is a mixture having a main component of at least one selected from the group consisting of potassium carbonate, sodium carbonate and dibasic sodium phosphate and is strongly alkaline in water as a white powder. Most preferably cotton wool composed of 80% potassium carbonate, 18% sodium carbonate and 2% sodium diphosphate is used.
  • Rice noodle manufacturing method of the present invention after the rice material is soaked in water for about 2 hours to crush the soaked rice with a mill mixer to dry and prepare a wet rice flour with a water content of about 13%,
  • the sodium alginate is a kind of thickener used in the manufacture of rice noodles, so that the solubility in water is not high, so that at least 2 hours after mixing with water to form a homogeneous suspension in water.
  • Thickeners including sodium alginate, serve to prevent breaks of rice noodles when mixed with rice flour.
  • the thickener helps to maintain the shape of the noodles without breaking the rice noodles, but does not function to enhance the texture of noodles noodles, that is, soft texture.
  • the present invention is mixed with sodium alginate and edible noodles of edible strong alkali in rice flour and then immersed for more than 4 hours while the noodles are fermented into the rice flour mixture to increase the viscosity by sodium alginate as a thickener and at the same time the air layer in the rice flour dough It was formed to increase the elasticity and as a result confirmed that the texture of the uncooked noodle noodles is significantly soft and led to the present invention.
  • the mixture was immersed for more than 12 hours at room temperature and left to stand, the fermentation by the cotton microfiber was excessive, and the texture of the noodle was more severe. Therefore, it is most preferable to settle after immersion 4 hours or more and 12 hours or less.
  • the resultant was left to stand for 18 hours to obtain a favorable result for noodle texture.
  • Raw noodles of the present invention is that the air layer in the dough formed by the reaction of sodium alginate and cotton smile serves to increase the absorption of the broth during cooking, unlike conventional rice noodles noodles, the broth of the broth is cooked well without the texture after the cooking could provide soaked rice noodles.
  • the rice used in the preparation of the rice noodle soup of the present invention is most preferably used by mixing the South and South America, the domestic general rice and glutinous rice in a predetermined ratio, even when using the rice powder consisting of 100% South and South America can be obtained an advantageous texture as raw noodles.
  • it is preferable that it is 77-87% by weight of Annammi, 6.7-12% by weight of ordinary rice and 6.3-11% by weight of glutinous rice, and 81.64% by weight of Annammi, 9.52% by weight of domestic general rice and 8.84% by weight of glutinous rice, but It is not limited, and may be applied to the present invention as long as it is a rice material that has been used to prepare dry rice noodles.
  • the wet rice flour of the present invention is characterized by being obtained by grinding with a millstone mixer, but may be used as a general mixer other than a millstone mixer.
  • a millstone mixer since the possibility of bubble generation is significantly lower than that of the general mixer, bubbles are left in the cotton manufacturing step, thereby minimizing the formation of non-uniform noodle.
  • Salt is most preferably sun salt, but any edible salt may be used.
  • the amount of salt can be chosen differently depending on the generalized taste of the consumer base.
  • Modified starch can be used in all types of modified starch, most preferably hydroxypropyl phosphoric acid.
  • the ratio of water added to the rice flour, cotton smile, sodium alginate, modified starch, and refined salt mixed material may maximize the amount of mixed material and minimize the amount of water if the raw noodles for rice noodles are more solid. If you want a smooth texture, you can maximize the amount of water. Most preferably, 58.6% by weight of water may be mixed with respect to 41.4% by weight of the mixed material.
  • the mixed mix dough of the present invention can be prepared into raw and noodle-making existing raw noodle forming apparatus, but is preferably prepared by adding to the rice noodle manufacturing apparatus according to the Republic of Korea Patent Application No. 1020150116245 effective for the production of rice noodles.
  • the obtained rice noodles raw noodles were stored at minus 18 degrees to minus 20 degrees Celsius and stored for 6 days or more and less than a year, 3 days at 2 to 3 degrees Celsius.
  • the present invention since a mixed mix is provided to enjoy the rice noodles used in the rice noodles as raw noodles, the effect of providing a chewy texture and a well-infused rice noodles to domestic consumers who are not familiar with the unique texture of the existing dried rice noodles noodles have. As a result, it is expected to increase the demand for rice noodles by giving high satisfaction to consumers who are familiar with flour noodles, increasing the preference for low-calorie and healthy rice noodles.
  • Annamami 1200g (81.64% by weight), domestic general rice 140g (9.52% by weight) and glutinous rice 130g (8.84% by weight) is soaked in water and after about two hours, add about 1.7 liters of water and finely grind first with a mill mixer. Dry the water to prepare rice flour with 13% moisture content.
  • Rice flour obtained by grinding finely with a millstone mixer obtained by adding 58.6% by weight of water to 41.4% by weight of 41.4% by weight of sodium alginate, 8 g of sun-dried salt, 8 g of cotton, 2 g of cotton, and 80 g of modified starch.
  • the mix was put into a raw noodle manufacturing apparatus of Korean Patent Application No. 1020150116245 to obtain raw noodle.
  • Type of dish Ramen Noodles (Feast Noodles) Buckwheat soba Udon Comparative example Noodles Example A 3.8 5.2 5.8 6.2 3.8 4.8 9.8 B 7.6 5.0 3.0 3.0 4.0 2.6 9.7
  • the uncooked noodles of the present invention can increase the demand for rice noodles by enabling the cooking of rice noodles that can be tasted even in the noodle soup soaked in broth well suited to the taste of domestic consumers familiar with the noodles made of conventional flour noodles. It is expected to be able to provide fresh raw noodle rice noodle through food companies as well as to provide fresh raw noodle noodle through food companies, and to cook and eat raw noodle noodle easily at home. Will contribute to the activation of

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Noodles (AREA)

Abstract

La présente invention concerne un mélange de farine de riz, qui est préféré dans la préparation de nouilles fraîches pour nouilles de riz, et des nouilles fraîches pour nouilles de riz préparées à l'aide du mélange de farine de riz et, plus particulièrement, un mélange de farine de riz pour la préparation de nouilles de riz fraîches, contenant, en tant qu'ingrédients principaux, de 93 à 95 % en poids de farine de riz macérée dans de l'eau puis pulvérisée et ayant une teneur en humidité d'environ 13 %, de 0,08 à 0,20 % en poids d'un agent alcalin pour nouilles en tant qu'agent alcalin fort, de 0,32 à 0,55 % en poids d'alginate de sodium en tant qu'agent de viscosité, et de 2 à 6 % en poids d'amidon modifié. Les nouilles de riz cuites à partir des nouilles de riz fraîches selon la présente invention sont avantageuses en ce que les nouilles sont rarement coupées et en ce que l'élasticité des nouilles est renforcée de manière à obtenir une sensation en bouche douce et moelleuse, et en ce que l'assaisonnement du bouillon de viande est bien saturé dans les nouilles de riz de façon à augmenter l'harmonie des arômes du bouillon de viande et des nouilles.
PCT/KR2017/005210 2015-11-05 2017-05-19 Farine de riz pour la préparation de nouilles de riz fraîches, et nouilles de riz fraîches Ceased WO2017222191A2 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
KR20150155107 2015-11-05
KR10-2016-0078605 2016-06-23
KR1020160078605A KR101849949B1 (ko) 2015-11-05 2016-06-23 쌀생면 제조용 쌀가루 및 쌀생면

Publications (2)

Publication Number Publication Date
WO2017222191A2 true WO2017222191A2 (fr) 2017-12-28
WO2017222191A3 WO2017222191A3 (fr) 2018-02-15

Family

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PCT/KR2017/005210 Ceased WO2017222191A2 (fr) 2015-11-05 2017-05-19 Farine de riz pour la préparation de nouilles de riz fraîches, et nouilles de riz fraîches

Country Status (2)

Country Link
KR (1) KR101849949B1 (fr)
WO (1) WO2017222191A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112425716A (zh) * 2020-11-12 2021-03-02 江南大学 一种提高鲜湿米线货架期品质的方法

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102303219B1 (ko) 2019-06-14 2021-09-16 박진효 면의 제조 방법
CN114947053A (zh) * 2022-05-25 2022-08-30 桂林市裕兴食品有限公司 一种延长鲜湿米粉返生时间的生产方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000245375A (ja) * 1999-03-02 2000-09-12 Nissin Food Prod Co Ltd 麺類およびその製造方法
KR100524519B1 (ko) * 2003-04-14 2005-10-28 농업회사법인 주식회사 순쌀나라 쌀 전용분 및 이를 포함하는 건면, 혼합건면
KR100952345B1 (ko) * 2008-09-25 2010-04-09 김기선 쌀국수용 프리믹스 및 쌀국수와 그 제조방법
KR101391443B1 (ko) * 2012-04-05 2014-05-07 키다리식품 주식회사 쌀면 제조방법
KR101507534B1 (ko) * 2012-11-28 2015-04-08 이순자 쌀국수 및 그 제조방법
JP2014158457A (ja) * 2013-02-19 2014-09-04 Hanshouya:Kk 米粉麺類の製造方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112425716A (zh) * 2020-11-12 2021-03-02 江南大学 一种提高鲜湿米线货架期品质的方法

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Publication number Publication date
WO2017222191A3 (fr) 2018-02-15
KR20170053104A (ko) 2017-05-15
KR101849949B1 (ko) 2018-04-19

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