KR100944715B1 - Method for Manufacturing Rice Noodle - Google Patents
Method for Manufacturing Rice Noodle Download PDFInfo
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- KR100944715B1 KR100944715B1 KR1020070117348A KR20070117348A KR100944715B1 KR 100944715 B1 KR100944715 B1 KR 100944715B1 KR 1020070117348 A KR1020070117348 A KR 1020070117348A KR 20070117348 A KR20070117348 A KR 20070117348A KR 100944715 B1 KR100944715 B1 KR 100944715B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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Abstract
본 발명은 쌀국수의 건조방법에 특징이 있는 쌀국수의 제조방법에 관한 것이다. 보다 상세하게는 쌀가루 30∼50wt％, 전분 10wt％, 소맥분 40∼60wt％로 구성된 배합비로 반죽하여 성형기의 온도를 125∼135℃로 하여 익힌 쌀반죽을 성형기에서 사출하는 단계와, 일정한 길이로 절단하여 2단 접이식(3등분)의 쌀국수를 얻어 건조판에 펼쳐서 건조한 후, 건조된 쌀국수를 2일간 5∼10℃에서 숙성시켜 1일간 -20℃로 냉동시킨후, 40∼45℃에서 열풍 건조시켜 쌀국수를 제조하는 단계로 구성된다. The present invention relates to a method for producing rice noodles characterized by the drying method of rice noodles. More specifically, kneading with a mixing ratio consisting of 30 to 50wt% of rice flour, 10wt% of starch, 40 to 60wt% of wheat flour, and injecting the cooked rice dough from the molding machine at a temperature of 125 to 135 ° C, and cutting to a constant length After obtaining two-fold fold (three equal parts) of rice noodles, spread them on a dry plate and dry them. It consists of preparing rice noodles.
본 발명은 일정한 온도에서 일정한 크기로 절단하여 2단 접이식(세가닥의 길이가 동일)의 쌀국수를 일정한 온도에서 건조하게 되므로 면발의 질감이 좋아져 상품성이 우수하다. 또한 일반 국수와 달리 크기별로 절단함에 있어 수작업에 의존하지 않으므로 위생적이며 생산성이 증대될 수 있다. The present invention is cut to a certain size at a constant temperature to dry two-fold fold (same length of three strands) of rice noodles at a constant temperature, so the texture of the cotton noodle is better, and the commerciality is excellent. In addition, unlike ordinary noodles, cutting by size does not rely on manual labor, which can be hygienic and increase productivity.
Description
본 발명은 쌀국수의 제조방법에 관한 것이다. 보다 상세하게는 본 발명은 쌀국수의 건조방법에 특징이 있는 쌀국수의 제조방법에 관한 것이다. 보다 상세하게는 쌀가루 : 전분 : 소맥분 : 식용유를 일정한 배합비로 반죽하여 쌀반죽을 성형기에서 사출하는 단계와, 일정한 길이로 절단하여 2단 접이식(면발의 3가닥의 길이가 동일) 형태의 쌀국수를 얻어 건조판에 펼쳐서 건조한 후, 건조된 쌀국수를 2일간 5∼10℃에서 숙성시켜 1일간 -20℃로 냉동시킨후, 40∼45℃에서 열풍 건조시켜 쌀국수를 제조하는 단계로 구성된다. The present invention relates to a method of manufacturing rice noodles. More specifically, the present invention relates to a method for producing rice noodles characterized by the drying method of rice noodles. More specifically, rice flour: starch: wheat flour: kneading edible oil at a constant mixing ratio and injecting the rice dough in a molding machine, and cut to a certain length to obtain a two-fold folding (same length of three strands of noodle) type rice noodles After spreading on a drying plate and dried, the dried rice noodles are matured at 5 ~ 10 ℃ for 2 days and frozen at -20 ℃ for 1 day, and then hot-air dried at 40 ~ 45 ℃ to prepare a rice noodles.
본 발명은 쌀국수의 건조방법에 관한 것이다. 종래의 국수류의 건조방식은 일정한 크기(굵기와 길이)로 사출된 국수 가닥을 지지대의 상부에 걸어 하부로 처지는 일자형의 건조 방식이 일반적이다. 또한 사출된 국수 가닥을 사람의 손에 의해 지지대에 걸어야 하고 건조되면 일정한 크기로 절단하여 포장해야 하므로 정확하게 계량하기가 쉽지 않고 수작업에 의존 하므로 비위생적이고 생산성이 떨어지는 단점이 있다. The present invention relates to a method of drying rice noodles. The conventional method of drying noodles is a straight type of drying method in which the noodle strands injected to a certain size (thickness and length) hang on the upper part of the support and sag to the bottom. In addition, the injected noodle strands have to be hanged on the support by human hands and cut and packed to a certain size when dried, so it is not easy to weigh accurately and relies on manual labor, which is disadvantageous due to unsanitary and low productivity.
본 발명은 제면기에서 사출할 때 미리 몇 인분의 량을 계량하여 적당한 길이로 절단한 후, 2회 접어서 적당한 크기의 건조대(판)에서 건조하게 된다. 한번만 접어서 건조를 할 경우에는 바람에 양쪽 끝부분이 날려서 모양도 좋지 않고 포장 할 때 파손되기 쉽다.In the present invention, when ejecting from a noodle machine, the amount of several servings is measured in advance, cut into appropriate lengths, and then folded twice to dry on a drying table (plate) of an appropriate size. If you fold and dry only once, both ends are blown by the wind, so the shape is not good and it is easy to be damaged when packing.
쌀국수에 관한 종래기술 중에 한국특허공개 1994-23376(쌀떡국수의 제조방법)은 물에 불린 쌀을 탈수시켜 소금을 혼합하여 분쇄시키고, 시루에서 익혀 펀칭기로 으깬 후 스크류형 국수기계에 넣고 쌀떡구수를 제조하는 방법이다. 1997-61089(쌀국수의 제조방법)은 쌀가루, 밀가루, 탄산칼륨, 회분, 프로피렌글리콜, 알콜, 분유, 물을 넣고 혼합하여 제면기에서 면대를 형성하거나 쌀가루에 밀가루와 탄산칼륨, 우유를 넣고 반죽하여 면대를 형성시켜 건조한 쌀국수이다. 2001-70773(쌀국수 제조방법)은 쌀가루:밀가루:탄산칼륨을 5:4:1로 섞고 우유 40∼60%를 넣고 반죽한 후, 제면기로 압출성형하여 건조하는 쌀국수 제조방법이다. 2004-709(쌀국수의 제조방법)는 쌀가루 50-60 : 콩가루 10-15 : 버섯가루 10-15 : 다시마가루 10-15 : 옥수수가루 5-10 : 홍화씨가루 5-10을 분쇄기로 분쇄한 후, 생즙 40-60을 반죽하고 면발을 성형한 후 건조한다. 한편 1993-1087(즉석쌀국수의 제조방법)은 쌀가루 40-50 : 소맥분 30-50 : 소맥전분 13-17를 혼합 반죽한 후, 숙면기로 0.7-0.8mm로 익혀 제면하고, 밀폐실에서 40-50시간 동안 40-50%의 습도를 갖도록 건조시킨 후, 영하 25-35℃로 냉동시키고 밀폐실에 15-25시간 투입하여 해동시켜 일광으로 건조한다. 즉석쌀국수로 1994-31043(즉석쌀국수의 제조방법)은 쌀55- 75 : 소맥분 10-30 : 소맥전분 5-12 : 알파콘 4-10 : 정제염 0.5-2 : 냉소다 0.5-3.0으로 구성된 즉석쌀국수에 관한 특허가 다수 공개되어 있다. 그 밖에 쌀라면에 관한 종래기술은 한국특허공개 1988-3577(삼미 인삼 쌀면의 제조방법)은 쑥, 인삼, 인삼엽, 설탕, 식용소다, 쌀을 넣고 팽화시키는 방법이고, 1991-14047(쌀라면의 제조방법)는 멥쌀을 정수에 침지하고 탈수하여 쌀가루를 소맥분, 감자전분, 전지분유와 혼합하여 종래의 방법대로 제면가공하는 쌀라면의 제조방법이고, 한국특허공개2002-24002(즉석용 쌀라면 제조방법)는 쌀가루에 전분을 40％ 이하를 섞은 다음, 수분을 40％ 이하로 반죽하고, 압연과 절출하여, 증숙후 팜유나 식용유로 후라잉하여 수분이 차지하던 공간들에 미세 기포들이 형성되고 수분함량 15％ 이하로 하여 수분이 침투하여 몇분내에 부풀어 오르도록 만드는 즉석용 쌀라면 제조방법이다. In the prior art of rice noodles, Korean Patent Publication No. 1994-23376 (Manufacturing method of rice cake noodles) dehydrates rice soaked in water, mixes it with salt, grinds it, cooks it in shiru, crushes it with a punching machine, and puts it in a screw noodle machine. It is a method of manufacturing. 1997-61089 (Method of making rice noodles) is mixed with rice flour, wheat flour, potassium carbonate, ash, propylene glycol, alcohol, powdered milk and water to form a cotton pad in a noodle machine or kneaded with flour, potassium carbonate and milk in rice flour. Dried rice noodles with noodles. 2001-70773 (rice noodles manufacturing method) is a method of manufacturing rice noodles which is mixed with rice flour: flour: potassium carbonate 5: 4: 1, kneaded with 40-60% of milk, extruded by a noodle making machine and dried. 2004-709 (Method of manufacturing rice noodles) is rice flour 50-60: soy flour 10-15: mushroom powder 10-15: kelp powder 10-15: corn flour 5-10: safflower seed powder 5-10 Knead the fresh juice 40-60, shape the noodles and dry them. On the other hand, 1993-1087 (Method of making instant rice noodles) is kneaded with rice flour 40-50: wheat flour 30-50: wheat starch 13-17, cooked 0.7-0.8mm with a deep sleep machine, and 40-50 in a closed room. After drying to have a humidity of 40-50% for a period of time, it is frozen at minus 25-35 ℃, thawed by putting in a closed room 15-25 hours to thaw. Instant Rice Noodles 1994-31043 (Method for making instant rice noodles) are rice 55-75: Wheat flour 10-30: Wheat starch 5-12: Alphacon 4-10: Refined salt 0.5-2: Cold soda 0.5-3.0 Instant rice noodles Many patents have been published. In addition, Korean Patent Publication No. 1988-3577 (Manufacturing Method of Sammi Ginseng Rice Noodle) is a method of swelling with mugwort, ginseng, ginseng leaf, sugar, edible soda, rice and puffing, 1991-14047 The manufacturing method of) is a method of manufacturing rice ramen which is made by immersing and dehydrating non-glutinous rice in purified water and mixing rice flour with wheat flour, potato starch and whole milk powder according to the conventional method, and Korean Patent Publication No. 2002-24002 Manufacturing method) is mixed with starch 40% or less in the rice flour, kneading the water to 40% or less, rolled and extruded, and then steamed with palm oil or cooking oil to form fine bubbles in the space occupied by moisture It is a method for producing instant rice ramen to make the water content 15% or less so that water penetrates and swells within a few minutes.
그러나 이들 종래기술은 본 발명의 기술적구성이 다른 것이다.However, these prior arts have different technical configurations of the present invention.
본 발명은 쌀국수의 쌀국수의 제조방법에 관한 것으로 특히 건조방법에 특징을 가지고 있다. 보다 상세하게는 쌀가루 30∼50wt％, 전분 10wt％, 소맥분 40∼60wt％로 구성된 배합비로 반죽하여 성형기의 온도를 125∼135℃로 하여 익힌 쌀반죽을 성형기에서 사출하는 단계와, 일정한 길이로 절단한 쌀국수를 얻어 건조판에 펼쳐서 건조한 후, 건조된 쌀국수를 2일간 5∼10℃에서 숙성시켜 1일간 -20℃로 냉동시킨후, 40∼45℃에서 열풍 건조시켜 쌀국수를 제조하는 단계를 포함한다.The present invention relates to a method of manufacturing rice noodles of rice noodles, and in particular has a feature of the drying method. More specifically, kneading with a mixing ratio consisting of 30 to 50wt% of rice flour, 10wt% of starch, 40 to 60wt% of wheat flour, and injecting the cooked rice dough from the molding machine at a temperature of 125 to 135 ° C, and cutting to a constant length Obtaining a rice noodle and spreading it on a drying plate, dried, dried rice noodles at 5 ~ 10 ℃ for 2 days, frozen at -20 ℃ for 1 day, and hot-air dried at 40 ~ 45 ℃ comprises the steps of preparing the rice noodles .
본 발명은 제면기에서 사출할 때 미리 몇 인분의 량을 계량하여 성형상태에서 20-24cm 길이로 절단하여 포장이 용이하게 2단 접이식(3가닥의 길기가 동일) 형태의 쌀국수로서 건조판에 보관하여 숙성실에서 숙성시켜 건조를 하기 때문에 건조후 일정길이로 절단을 하거나 포장시 계량하지 않고도 용이하게 포장이 가능하다.The present invention weighs a few servings in advance when extruded from a noodle machine and cuts it into 20-24cm lengths in a molding state so that the packaging is easily stored in a dry plate as a two-stage folding (same length of three strands) rice noodle. Since it is dried by aging in the aging room, it can be easily packaged without cutting after drying or weighing at the time of packing.
종래의 쌀국수는 배합, 익힘, 성형, 숙성, 냉동, 건조 공정을 거치더라도 면발의 길이(12cm)가 짧으면 먹을 때 식감이 충분하지 못한 단점이 있고, 물을 부어 3분동안의 복원시간에 서로 붙어 있으나 본 발명의 2단 접이식(3등분) 쌀국수는 펼쳤을 때 20-24cm 정도로서 충분한 식감을 느낄 수 있게 되며 물을 부었을때 서로 엉기어서 붙지 않는다.Conventional rice noodles have the disadvantage of insufficient texture when eaten if the length of noodles is short (12cm), even after mixing, cooking, forming, aging, freezing and drying process. However, the two-stage folding (third portion) rice noodles of the present invention can feel a sufficient texture as the 20-24cm when unfolded and do not tangled with each other when poured water.
본 발명의 2단 접이식(3가닥의 길이가 동일)의 쌀국수를 일정한 온도에서 건조하게 되므로 면발의 질감이 좋아져 상품성이 우수하고, 수작업에 의존하지 않으므로 위생적이며 생산성이 증대될 수 있다. Since the two-stage folding (three strands of the same length) of the rice noodle of the present invention is dried at a constant temperature, the texture of the cotton noodle is improved, and the productability is excellent, and it is hygienic and productivity can be increased because it does not depend on manual labor.
본 발명은 쌀국수의 제조방법을 나타낸다.This invention shows the manufacturing method of rice noodles.
본 발명의 쌀국수의 제조방법은 쌀가루, 전분, 소맥분을 물로 반죽하여 성형기에 넣고 익혀서 반죽을 사출하는 단계와, The method for producing a rice noodle of the present invention comprises the steps of kneading rice flour, starch, wheat flour into water in a molding machine and injecting the dough,
사출된 면발을 일정한 길이로 절단하여 2회 접이식 쌀국수를 얻어 건조한 쌀국수를 냉동시킨후, 건조시켜 쌀국수를 제조하는 단계를 포함한다.And cutting the injected noodle to a certain length to obtain two folding rice noodles, freezing dried rice noodles, and drying them to prepare rice noodles.
상기에서 반죽은 물을 제외한 성분으로써 쌀가루 30∼50wt％ : 전분 10wt％ : 소맥분 40∼60wt％ 포함될 수 있다.The dough may include 30-50 wt% rice flour: 10 wt% starch: 40-60 wt% wheat flour as ingredients other than water.
상기에서 사출된 면을 22cm로 절단하고 2회 접어 동일 길이의 3가닥이 겹쳐진 쌀국수 면이 되도록 할 수 있다.The surface injected from the above can be cut into 22 cm and folded twice to make rice noodles noodles with three strands of the same length overlapped.
삭제delete
상기에서 건조된 쌀국수를 2일간 5∼10℃에서 숙성시켜 1일간 -20℃로 냉동시킨후, 40∼45℃에서 열풍 건조시킬 수 있다.The dried rice noodles are aged at 5 to 10 ° C. for 2 days and frozen at −20 ° C. for 1 day, followed by hot air drying at 40 to 45 ° C.
상기에서 반죽을 익힐 때 성형기의 온도는 125∼135℃로 유지하면서 성형기의 외부를 냉각시킬 수 있다.When cooking the dough in the above it can be cooled outside of the molding machine while maintaining the temperature of the molding machine at 125 ~ 135 ℃.
본 발명은 쌀국수를 포함한다.The present invention includes rice noodles.
본 발명은 상기에서 언급한 방법으로 제조한 쌀국수를 포함한다.The present invention includes rice noodles prepared by the above-mentioned method.
이하 본 발명을 보다 상세히 설명하고자 한다.Hereinafter, the present invention will be described in more detail.
종래의 국수류의 건조방식은 일정한 크기(굵기와 길이)로 사출된 국수 가닥을 지지대의 상부에 걸어 하부로 처지는 일자형의 건조 방식이 일반적이다. 또한 사출된 국수 가닥을 사람의 손에 의해 지지대에 걸어야 하고 건조되면 일정한 크기로 절단하여 포장해야 하므로 정확하게 계량하기가 쉽지 않고 수작업에 의존 하므로 비위생적이고 생산성이 떨어지는 단점이 있다.The conventional method of drying noodles is a straight type of drying method in which the noodle strands injected to a certain size (thickness and length) hang on the upper part of the support and sag to the bottom. In addition, the injected noodle strands have to be hanged on the support by human hands and cut and packed to a certain size when dried, so it is not easy to weigh accurately and relies on manual labor, which is disadvantageous due to unsanitary and low productivity.
그러나 본 발명은 제면기에서 사출할 때 미리 몇 인분의 량을 계량하여 적당한 길이로 절단한다.However, in the present invention, when ejecting from a noodle machine, the amount of several servings is measured in advance and cut to an appropriate length.
본 발명의 쌀국수는 배합, 익힘, 성형, 숙성, 냉동, 건조 공정을 거쳐 완성된다(도 1 참조).Rice noodles of the present invention is completed through the mixing, cooking, molding, aging, freezing, drying process (see Fig. 1).
1) 배합공정1) Mixing Process
본 발명은 2단 접이식(3등분) 쌀국수이므로 종래의 일자형 쌀국수를 건조할 때 보다 하중이 크기 때문에 강도를 높이기 위하여 전분의 함량을 약 5%로 증가시킬 필요가 있으며, 가수시에도 약 40℃의 물로 반죽해야 익힘 공정시 일정하게 골고루 익혀서 질감이 좋아진다. 원료는 시중에서 구입한 쌀(여주쌀), 밀가루(CJ 제품), 전분(대상 제품)을 사용한다. 또한 전분은 감자전분이나 고구마전분, 타피오 카전분 및/또는 옥수수전분을 각각 또는 혼합하여 사용한다. 원료의 배합비는 쌀가루 30∼50wt％, 전분 10wt％, 소맥분 40∼60wt％로 구성되며 배합시간은 약 10분간으로 국수가닥 끼리 서로 붙지 않도록 소량의 식용유를 첨가할 수도 있다. Since the present invention is a two-stage foldable (three-quarters) rice noodles, the load is greater than when drying the conventional straight rice noodles, it is necessary to increase the content of starch to about 5% in order to increase the strength, even when the water of about 40 ℃ You have to knead it with water to make it evenly cooked evenly during the cooking process. Raw materials include commercially available rice (Yuju rice), wheat flour (CJ products), and starch (target products). In addition, starch may be used, respectively, or mixed with potato starch, sweet potato starch, tapioca starch and / or corn starch. The blending ratio of the raw material is composed of 30-50 wt% of rice flour, 10wt% of starch, 40-60wt% of wheat flour, and the mixing time is about 10 minutes, and a small amount of cooking oil may be added so that the noodles are not stuck together.
2) 익힘2) Ripe
성형기의 온도는 125∼135℃이며 3단으로 접어서 건조했을 때 표피면이 딱딱하게 되지 않도록 성형기의 외부에 냉각수를 샤워해 준다.The temperature of the molding machine is 125 ~ 135 ℃ and the cooling water is showered on the outside of the molding machine so that the skin surface does not become hard when it is folded and dried in three stages.
3) 성형3) molding
종래의 일자형 쌀국수는 180cm로 길게 잘라서 건조후에 필요한 길이로 절단하여 포장하지만, 본 발명은 성형상태에서 20∼24cm로 절단하여 포장하기 용이하게 2단으로 접으면 면발의 3가닥의 길이가 동일하게 된다(도 2 참조). 면발을 건조판에 넣고 건조시켜 숙성실에서 숙성 건조하는 공정이다, 이 때의 최대 단점은 포장용기 면적에 따라 절단하여 길이(12cm)가 짧으면 먹을 때 식감이 충분하지 못하다. 본 발명의 2단 접이식(3가닥의 길이가 동일) 국수는 펼쳤을 때 길이가 20∼24cm 이므로 충분한 식감을 느낄 수 있다.Conventional straight rice noodles are cut to 180cm long and cut and dried to the required length after drying, but in the present invention, when cut into 20-24cm in a molding state and easily folded in two stages, the length of the three strands of noodle strings is the same. (See Figure 2). The noodles are put in a drying plate and dried to be aged in a aging room. The biggest drawback here is that if the length (12cm) is short depending on the area of the packaging container, the texture is not sufficient. The two-stage foldable (three strands of the same length) noodles of the present invention when the spread is 20 to 24cm in length can feel a sufficient texture.
4) 숙성4) Aging
국수의 충분한 냉각과 숙성을 위하여 일자형일 때는 24시간이면 충분하지만 본 발명의 숙성시간은 5∼10℃에서 48시간 숙성시켜야 한다. In the case of a straight type for sufficient cooling and ripening of noodles, 24 hours is sufficient, but the ripening time of the present invention should be aged for 48 hours at 5 to 10 ° C.
5) 냉동5) frozen
숙성된 면을 영하 15∼20℃ 이하에서 냉동 24시간한다.The aged noodles are frozen for 24 hours at -15 ° C or below.
6) 건조6) dry
일자형일 때는 수분이 9%이상이지만 3단형일때는 수분 5.5% 이하로 건조 보관 유통시 변질을 방지한다. 소쿠리 째 건조장 실내습도 5% 이하까지 약 20시간 40∼45℃ 이상의 열풍에 건조한다.In the case of a straight type, the moisture is more than 9%, but in the case of a three-stage type, it is less than 5.5% of the moisture to prevent the deterioration during distribution. In a colander drying room, it is dried in hot air of 40 ~ 45 ℃ for about 20 hours up to 5% of indoor humidity.
본 발명의 쌀국수의 제조방법에 있어서 다양한 성분, 함량 등의 조건에 의해 쌀국수를 제조한바, 본 발명의 목적을 달성하기 위해서는 상기에서 언급한 조건에 의한 방법으로 쌀국수를 제조하는 것이 바람직함을 알 수 있었다.In the manufacturing method of the rice noodles according to the present invention, the rice noodles were prepared by various components, contents, and the like. In order to achieve the object of the present invention, it is preferable to prepare the rice noodles by the method according to the above-mentioned conditions. there was.
이하 본 발명의 내용을 실시예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.
<실시예 1> <Example 1>
본 발명의 배합비는 쌀가루 40wt％, 전분 10wt％, 소맥분 50wt％로 구성되며 약 40℃의 물로 반죽하여 10분간 배합하였다. 뜨거운 물을 부었을 때 복원이 빠르게 하기 위해 묽게 하여 굵기를 더욱 가늘게(0.9mm∼0.7mm로) 하였다. 반죽을 스크류형 성형기에 넣고 온도를 125∼135℃로 맞추어 익히면서 성형기 내외의 온도 차이를 줄이고 쌀국수의 표피면이 딱딱하게 되지 않도록 성형기의 외부에 냉각수를 샤워해 주었다.The blending ratio of the present invention is composed of 40 wt% of rice flour, 10 wt% of starch, 50 wt% of wheat flour and kneaded with water at about 40 ° C. for 10 minutes. When hot water was poured, the thickness was thinned (to 0.9 mm to 0.7 mm) to make the restoration faster. The dough was put in a screw-type molding machine and cooked at a temperature of 125-135 ° C to reduce the temperature difference between the inside and outside of the molding machine, and the cooling water was showered outside the molding machine so that the surface of the rice noodles was not hardened.
쌀국수는 22cm 길이로 절단하여 포장하기 용이하게 3가닥의 길이가 동일하게 2단으로 접어서 건조판에 보관하여 숙성실에서 5∼10℃로 48시간동안 숙성하였다, 숙성된 면을 영하 15℃ 이하에서 냉동 24시간한 후, 수분 함량을 5.5% 이하로 건조시켜 보관 및 유통시 변질을 방지한다. 건조판 째 건조장 실내습도 5% 이하까지 실내온도 45℃정도에서 약 20시간 열풍 건조하였다.The rice noodles were cut into 22cm lengths and easily folded in three stages for the same length of 3 strands, stored in a dry plate, and aged for 48 hours at 5-10 ℃ in a aging room. After 24 hours, the moisture content is dried to 5.5% or less to prevent alteration during storage and distribution. The drying plate was dried in a hot air for about 20 hours at a room temperature of about 45 ° C. up to 5% of indoor humidity.
<실시예 2> <Example 2>
배합비를 쌀가루 45wt％, 소맥분 45wt％로 한 것을 제외하고는 실시예 1과 동일하게 하여 쌀국수를 제조하였다.Rice noodles were prepared in the same manner as in Example 1 except that the blending ratio was 45 wt% of rice flour and 45 wt% of wheat flour.
<실시예 3> <Example 3>
배합비를 쌀가루 50wt％, 소맥분 40wt％로 한 것을 제외하고는 실시예 1과 동일하게 하여 쌀국수를 제조하였다.Rice noodles were prepared in the same manner as in Example 1 except that the blending ratio was 50 wt% rice flour and 40 wt% wheat flour.
<실시예 4> <Example 4>
배합비를 쌀가루 35wt％, 소맥분 55wt％로 한 것을 제외하고는 실시예 1과 동일하게 하여 쌀국수를 제조하였다.Rice noodles were prepared in the same manner as in Example 1 except that the blending ratio was set to 35 wt% rice flour and 55 wt% wheat flour.
<실시예 5> Example 5
배합비를 쌀가루 30wt％, 소맥분 60wt％로 한 것을 제외하고는 실시예 1과 동일하게 하여 쌀국수를 제조하였다.Rice noodles were prepared in the same manner as in Example 1, except that the blending ratio was 30 wt% rice flour and 60 wt% wheat flour.
<실시예 6> <Example 6>
배합비를 쌀가루 40wt％, 전분 5wt％, 소맥분 55wt％로 한 것을 제외하고는 실시예 1과 동일하게 하여 쌀국수를 제조하였다.Rice noodles were prepared in the same manner as in Example 1 except that the blending ratio was 40 wt% rice flour, 5 wt% starch, and 55 wt% wheat flour.
<시험예>; 쌀국수의 관능검사<Test Example>; Sensory test of rice noodles
대조구로서 시중에서 구입한 쌀국수와 실시예 1 내지 6과 같이 제조한 쌀국수에 대하여 잘 훈련된 관능검사요원 15명(남녀 20세∼40세로서 20대, 30대, 40대 각각 5명)으로 하여금 5점 척도법에 의해 더운물에 스프를 붓고 국수를 복원시켰을 때 면발의 상태와 맛(개운한 맛, 전체적인 맛)을 테스트하였다. As a control, 15 well-trained sensory inspectors (5 males in their 20s, 30s, and 40s in their 20s and 40s) were trained on commercially prepared rice noodles and rice noodles prepared as in Examples 1 to 6. When soup was poured into hot water and the noodles were restored by the five-point scale method, the condition and taste (fresh taste, overall taste) of noodle soup were tested.
표 1. 관능검사 결과Table 1. Sensory test results
상기의 결과로부터 본 발명의 쌀국수는 관능성과 기호성이 좋은 쌀국수를 제공할 수 있다.From the above results, the rice noodle of the present invention can provide a rice noodle having good functionality and palatability.
상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.
본 발명은 일정한 온도하에서 건조하게 되므로 면발의 질감이 좋아져 상품성이 우수하고, 위생적이며 생산성이 증대될 수 있으므로 산업상 이용가능성이 있다. Since the present invention is dried under a constant temperature, the texture of the cotton wool is improved, so that the productability is excellent, hygienic, and productivity can be increased, so there is industrial applicability.
도 1은 본 발명의 제조공정도이다.1 is a manufacturing process diagram of the present invention.
도 2는 본 발명의 면발의 3가닥의 길이가 동일한 쌀국수로서 건조된 상태를 나타낸 것이다.Figure 2 shows the dried state as the rice noodles of the same length of three strands of noodle of the present invention.
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