KR101258660B1 - Method for production of gluten-free rice noodle - Google Patents
Method for production of gluten-free rice noodle Download PDFInfo
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Abstract
Description
본 발명은 글루텐 무첨가 쌀 면의 제조방법에 관한 것으로, 더욱 상세하게는 글루텐을 첨가하지 않는 대신 트랜스글루타미나아제(tranglutaminase, 이하 'TG'라고도 칭함) 및 쌀 단백질을 첨가한 쌀 면의 제조방법에 관한 것이다.
The present invention relates to a method of preparing gluten-free rice noodles, and more particularly, a method of preparing rice noodles added with transglutaminase (hereinafter referred to as 'TG') and rice protein instead of gluten. It is about.
쌀 소비량 감소에 따른 쌀 소비 목적 및 식생활의 다양한 변화에 따라 주류를 비롯한 다양한 식품(떡, 국수, 빵, 스낵) 유형으로 쌀 가공제품들이 개발되고 있는 실정이다. 하지만, 대부분의 쌀 가공제품은 쌀가루를 식품 중 단순 첨가하는 방식으로 이용하고 있기 때문에, 밀가루 제품과 품질 비교 시 많은 문제점을 발생시키고 있다. 특히, 쌀 면의 제조에 있어서, 기존의 밀가루 제면 공정을 그대로 활용하는 경우, 가용성 물질의 용출 문제 및 쌀가루 특유의 텍스처, 식감 등으로 말미암은 품질 저하 문제 때문에, 이를 개선하기 위한 연구가 필요한 실정이다. Rice processing products are being developed in various types of foods (rice cake, noodles, bread, snacks) including liquor, according to various purposes of rice consumption and dietary changes caused by reduced rice consumption. However, since most rice processed products are used by simply adding rice flour to foods, there are many problems in quality comparison with flour products. In particular, in the production of rice noodles, when using the existing flour making process as it is, the situation for the improvement of the problem due to the problem of dissolution of soluble substances and the quality deterioration due to the texture, texture, etc. peculiar to rice flour is needed.
밀가루에는 글루텐이라는 단백질이 함유되어 있어, 제면 시 안정적인 면대 형성을 가능하게 하고, 탄력적인 식감을 부여하는데, 쌀가루에는 글루텐이 결여되어 있어 이를 극복하기 위한 방안의 개발이 요구되고 있다.
Flour contains a protein called gluten, which enables the formation of a stable cotton pad during noodle making, and gives an elastic texture. Rice flour lacks gluten, and development of a method to overcome this is required.
종래에는 쌀의 수침 등의 전처리 조건 개선, 쌀 면 제조기계의 개선, 글루텐 및 증점제의 첨가 등에 치중되어 쌀 면 제조에 관한 기술 개발이 이루어져 왔는데, 본 발명에서는 쌀 면 제조 후 조리 시 발생할 수 있는 문제, 구체적으로 조리 중 쌀 면의 가용성 물질의 용출 문제를 해결하고, 조리 후 쌀 면의 식감을 향상시킬 수 있는 근본적인 해결책을 개발하여 제시하고자 한다.
Conventionally, technology development related to rice noodle production has been made by focusing on improvement of pretreatment conditions such as immersion of rice, improvement of rice noodle manufacturing machine, addition of gluten and thickener, and in the present invention, problems that may occur when cooking after rice noodle production. In particular, it is intended to solve the problem of dissolving the soluble substance of rice noodles during cooking, and to develop and present a fundamental solution to improve the texture of rice noodles after cooking.
본 발명은 제1형태로, 쌀가루에 물을 넣고 반죽을 한 후, 쌀 면을 제조함에 있어서, 쌀로부터 추출한 단백질 및 트랜스글루타미나아제를 쌀가루에 첨가하는 것을 특징으로 하는 쌀 면의 제조방법을 제공한다. According to a first aspect of the present invention, there is provided a method for producing rice noodles, which comprises adding water and rice to rice flour, and then, in preparing rice noodles, protein and transglutaminase extracted from rice in rice flour. to provide.
쌀은 지역에 따라 생산되는 특성이 달라 자포니카형과 인디카형으로 구분하고 있다. 대한민국을 포함한 동아시아의 쌀은 자포니카형으로 윤택과 끈기를 가지지만, 조리 시 끊어지거나 국물이 탁해지는 현상이 일어나, 국수로 만들기에 용이하지 않다. 이와 같은 이유로 인해 쌀 100%의 국수를 제조하는 데에는 무리가 있으며, 밀가루를 첨가하거나 글루텐을 첨가하는 등의 방법으로 쌀 국수를 제조하고 있다. (Seda Yalcin 등. 2008. International Journal of Food Science and Technology. 43:1637-1644). Since rice is produced in different regions, it is divided into japonica type and indica type. East Asian rice, including the Republic of Korea, is japonica-shaped, has a luster and tenacity, but when cooked, it breaks or becomes cloudy, making it difficult to make noodles. For this reason, it is difficult to prepare 100% rice noodles, and rice noodles are manufactured by adding flour or gluten. (Seda Yalcin et al. 2008. International Journal of Food Science and Technology. 43: 1637-1644).
하지만, 글루텐은 소장에서 발생하는 유전성 알레르기 질환인 셀리악 병의 원인이 되기 때문에, 글루텐을 사용하지 않고 쌀 면을 만들 수 있는 방법의 개발이 요구되는 것이다. However, because gluten causes celiac disease, a hereditary allergic disease occurring in the small intestine, development of a method of making rice noodles without using gluten is required.
본 발명에서는 글루텐-프리 식품으로서의 쌀 면의 제조를 위해, 트랜스글루타미나아제 효소 처리와 쌀로부터 추출한 쌀 단백질의 첨가라는 수단을 사용하였다.In the present invention, for the production of rice noodles as a gluten-free food, a means of transglutaminase enzyme treatment and addition of rice protein extracted from rice was used.
트랜스글루타미나아제는 단백질 분자 간의 가교중합반응을 촉진시키는 효소로 단백질 분자의 글루타민 잔기와 라이신 잔기 간의 가교 결합과 중합화를 촉진시키는데, 이미 다른 연구에서도 많이 활용되고 있다. (Bong-Kyung Koh. Cereal Chem. 86(1):18-22).Transglutaminase is an enzyme that promotes cross-polymerization reaction between protein molecules and promotes crosslinking and polymerization between glutamine residues and lysine residues of protein molecules. (Bong-Kyung Koh. Cereal Chem. 86 (1): 18-22).
그런데, 쌀은 TG가 작용할 단백질이 충분치 않으며(단백질 함량 7~10%), TG가 작용할 수 있는 단백질 잔기(라이신, 글루타민)가 부족해 TG만 사용하면 효과를 보기 어려울 수 있다. However, rice does not have enough protein to act on TG (7-10% protein content) and lack of protein residues (lysine, glutamine) that TG can act on, so using TG alone can be difficult to see.
이에 본 발명에서는 알러지를 최소화시키고, 다른 곡류에 비해 단백가가 높고, 카제인, 대두 단백질 등 다른 단백질보다 체내에서 혈중 콜레스테롤과 중성지방의 농도를 낮게 유지시켜 주는 쌀로부터 추출한 쌀 단백질을 첨가하여 사용한다. Therefore, the present invention minimizes allergies, and has a higher protein value than other grains, and adds a rice protein extracted from rice to keep blood cholesterol and triglyceride levels lower in the body than other proteins such as casein and soy protein.
쌀로부터 쌀 단백질의 추출은 공지의 방법을 통해 수행이 가능하다. 일 예로, 쌀가루를 알칼리 수용액에 녹인 후, 원심분리하여 상등액을 취하고, 상등액에 산을 가하여 pH 5~7로 맞춘 후 원심분리하여 쌀 단백질을 수득할 수 있다.Extraction of rice protein from rice can be carried out by a known method. For example, after dissolving the rice flour in an aqueous alkali solution, the supernatant is taken by centrifugation, the acid is added to the supernatant to adjust the pH to 5-7 and centrifuged to obtain a rice protein.
한편, 본 발명의 쌀 면 제조방법에 있어서, 쌀 단백질은 바람직하게 쌀가루에 5~20%(w/w) 만큼 첨가되는 것이 좋다. 또한, 트랜스글루타미나아제는 바람직하게 쌀가루 100 중량부 대비 0.01~10.00 중량부 만큼 첨가되는 것이 좋다. On the other hand, in the rice noodle production method of the present invention, the rice protein is preferably added to the rice flour by 5 to 20% (w / w). In addition, the transglutaminase is preferably added by 0.01 to 10.00 parts by weight relative to 100 parts by weight of rice flour.
한편, 본 발명의 쌀 면 제조방법은 바람직하게 쌀가루에 글루텐 또는 밀가루를 첨가하지 않아도 된다. 하기 본 발명의 실험에 의하면 글루텐 또는 밀가루를 첨가하지 않고서도 식감이 우수하고, 가용성 성분의 용출이 방지될 수 있기 때문이다. On the other hand, the rice noodle production method of the present invention preferably does not need to add gluten or wheat flour to rice flour. According to the experiment of the present invention, it is because the texture is excellent without adding gluten or wheat flour, and elution of soluble components can be prevented.
한편, 본 발명의 쌀 면 제조방법에 있어서, 쌀가루에는 바람직하게 소금이 첨가되는 것이 좋다. 소금은 반죽시 단백질들 간의 결합을 도와 제면 특성을 증진시키는 효과를 발휘하기 때문이다. On the other hand, in the rice noodle production method of the present invention, preferably, salt is added to the rice flour. This is because salt has the effect of promoting the binding properties of the protein during the kneading.
한편, 본 발명의 쌀 면 제조방법은 기호성 및 영양성의 증대를 위해 쌀가루에 다양한 부재료를 첨가할 수도 있다.
On the other hand, the rice noodle production method of the present invention may add various subsidiary materials to the rice flour in order to increase the palatability and nutrition.
한편, 본 발명은 제2형태로, 쌀 면 중 쌀 단백질 함량이 15~30%(w/w)이고, 트랜스글루타미나아제를 포함하는 것을 특징으로 하는 쌀 면을 제공한다. 쌀에는 통상적으로 7~10% 정도의 단백질이 함유되어 있는데, 이 정도의 단백질 양으로는 TG가 작용하여 면발로서의 물리적 특성을 나타낼 수 있는 정도의 가교 결합 및 중합화를 기대하기가 힘들다. 하지만, 본 발명에서와 같이 쌀 면이 15~30%(w/w)의 쌀 단백질을 포함할 경우, 면발로서의 물리적 특성을 나타낼 수 있을 정도의 가교 결합과 중합화가 트랜스글루타미나아제에 의해 이루어질 수 있다. 이때, 트랜스글루타미나아제는 바람직하게 쌀 면 중 0.01~9.00%(w/w) 만큼 포함되는 것이 좋다.
On the other hand, the present invention provides a rice noodle, characterized in that the rice protein content of the rice noodles in the 15% to 30% (w / w), comprising a transglutaminase. Rice typically contains about 7-10% of protein, but it is difficult to expect cross-linking and polymerization to the extent that TG can act to exhibit physical properties as noodle. However, when the rice noodles contain 15-30% (w / w) rice protein as in the present invention, cross-linking and polymerization to exhibit physical properties as noodle are made by transglutaminase. Can be. At this time, the transglutaminase is preferably included as much as 0.01 ~ 9.00% (w / w) of rice noodles.
본 발명에서는 쌀가루에 밀가루나 글루텐을 첨가하지 않고, 쌀로부터 추출 및 정제한 쌀 단백질을 첨가하여 쌀가루의 조성을 재구성하고, 트랜스글루타미나아제 효소 처리를 통해 쌀 단백질 간의 가교 결합을 유도한 후 반죽 및 제면하였는데, 기존의 가공 쌀 면 조리 중 문제점으로 발생하는 조리수의 혼탁을 야기하는 가용성 성분의 용출과 식감 저하 현상을 해결할 수 있다. In the present invention, without adding flour or gluten to the rice flour, reconstituted the composition of the rice flour by adding the extracted and purified rice protein from the rice, inducing cross-linking between the rice protein through transglutaminase enzyme treatment, kneading and It is possible to solve the dissolution of the soluble components and deterioration of the texture that causes turbidity of the cook water caused by the problem of conventional cooking rice noodles.
또한, 본 발명은 밀가루나 글루텐을 첨가하지 않은 쌀가루를 이용하여 쌀 면을 제조하기 때문에, 밀가루 또는 글루텐의 사용으로 말미암은 알레르기 유발의 문제가 해소되어 건강에 이로울 뿐 아니라, 쌀의 소비를 촉진시킬 수 있다.
In addition, since the present invention manufactures rice noodles using rice flour without adding flour or gluten, allergy-induced problems caused by the use of flour or gluten are alleviated, which is beneficial to health and promotes the consumption of rice. Can be.
도 1은 대조군인 일반 쌀 면의 사진이다.
도 2는 대조군인 TG를 첨가한 쌀 면의 사진이다.
도 3은 대조군인 쌀 단백질을 첨가한 쌀 면의 사진이다.
도 4는 실험군인 TG와 쌀 단백질을 첨가한 본 발명 쌀 면의 사진이다.1 is a photograph of the normal rice noodles as a control.
Figure 2 is a photograph of the rice noodles added TG control.
Figure 3 is a photograph of rice noodles to which the control protein rice.
Figure 4 is a photograph of the rice noodles of the present invention added TG and rice protein as an experimental group.
이하, 본 발명의 내용을 하기 실시예 및 실험예를 통해 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.
Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
[[ 제조예Manufacturing example 1: 쌀 단백질의 추출] 1: Extraction of Rice Protein]
쌀가루 1 kg을 0.2% NaOH 용액 5 L에 녹여 상온에서 2시간 동안 교반한 후, 원심분리(3000×g, 10분)하여 상등액을 얻었다. 침전물은 다시 한번 NaOH 용액에 현탁시키고 원심분리한 후 상등액을 취합하여 1차 수득된 상등액에 더했다. 이 회수된 상등액에 1N HCl를 가하여 pH 6으로 맞춘 후 원심분리(3000×g, 10분)하여 단백질을 침전시켰다. 마지막으로 단백질 침전물을 동결건조시켜 하기 실험의 쌀 단백질 원료로 사용하였다.
1 kg of rice flour was dissolved in 5 L of a 0.2% NaOH solution and stirred at room temperature for 2 hours, followed by centrifugation (3000 × g, 10 minutes) to obtain a supernatant. The precipitate was once again suspended in NaOH solution, centrifuged and the supernatant was collected and added to the first obtained supernatant. 1N HCl was added to the recovered supernatant, adjusted to pH 6, and centrifuged (3000 × g, 10 minutes) to precipitate the protein. Finally, the protein precipitate was lyophilized and used as a rice protein raw material of the following experiment.
[[ 실시예Example 1: 쌀 면의 제조] 1: Manufacture of Rice Noodles]
쌀가루 100 g에 대하여 TG 0.1 g을 첨가하고, 소금 2-3 g를 넣고, 쌀가루 중 5-10 g을 상기 제조에 1에서 제조한 쌀 단백질로 대체하여 혼합하였다. 이후, 65-75 g의 물을 첨가하여 10분간 반죽하였다. 이후, 반죽을 랩에 싸서 40℃에서 2시간 동안 숙성시키고, 제면기를 통해 제면하였다. 0.1 g of TG was added to 100 g of rice flour, 2-3 g of salt was added, and 5-10 g of rice flour was mixed by replacing the rice protein prepared in step 1 above. Thereafter, 65-75 g of water was added to knead for 10 minutes. Thereafter, the dough was wrapped in a wrap and aged at 40 ° C. for 2 hours, and then brewed through a noodle machine.
한편, 대조군으로 쌀 단백질 또는 TG를 첨가하지 않고 상기의 방법으로 쌀 면을 제조하였다. On the other hand, rice noodles were prepared by the above method without adding rice protein or TG as a control.
도 1 내지 4는 제조한 쌀 면의 사진으로서, 도 1은 일반 쌀 면의 사진이고, 도 2는 TG를 첨가한 쌀 면의 사진이며, 도 3은 쌀 단백질을 첨가한 쌀 면의 사진이고, 도 4는 TG와 쌀 단백질을 첨가한 본 발명 쌀 면의 사진이다.1 to 4 is a photograph of the prepared rice noodles, Figure 1 is a photograph of the general rice noodles, Figure 2 is a photograph of the rice noodles added TG, Figure 3 is a photograph of the rice noodles added rice protein, Figure 4 is a photograph of the rice noodles of the present invention added TG and rice protein.
제조된 실험군 및 대조군의 쌀 면을 끓인 후, 탁도를 측정하여 그 결과를 표 1에 나타내었다. 조리수 탁도는 쌀 면을 끓인 후 삶은 국수를 건져내고 남은 용출물을 상온에서 식힌 후 UV-VIS 스펙트로포토미터(spectrophotometer)를 이용하여 675 nm에서 흡광도를 측정하였고, 흡광도 측정은 5회 반복하여 평균값을 구하였다.After boiling the prepared rice noodles of the experimental group and the control group, the turbidity was measured and the results are shown in Table 1. The turbidity of the cooked water was obtained by boiling the rice noodles, picking out the boiled noodles and cooling the remaining eluate at room temperature, and measuring the absorbance at 675 nm using a UV-VIS spectrophotometer. It was.
상기 표 1에서 보듯이, TG를 첨가한 면의 경우, 쌀가루만 넣어 만든 면에 비해 약 7% 정도 탁도가 감소하였고, 쌀 단백질을 첨가한 경우는 약 46% 정도, TG와 쌀 단백질을 같이 첨가한 경우는 약 74% 정도 탁도의 감소를 보여주었다. As shown in Table 1, in the case of TG-added noodles, turbidity was reduced by about 7% compared to noodles made with only rice flour, and about 46% when rice proteins were added, and TG and rice protein were added together. One case showed a decrease in turbidity of about 74%.
쌀가루에 TG만을 첨가한 군의 경우는 상대적으로 큰 효과를 보지 못했고, 쌀 단백질을 첨가한 경우는 탁도 감소 효과가 다소 높게 나타났다. 그런데, 쌀 단백질과 TG를 함께 첨가한 경우는 TG가 작용할 수 있는 단백질량의 증가로 '현저한' 탁도 감소 효과를 볼 수 있었다.
The addition of TG to rice flour did not show a relatively large effect, and the addition of rice protein showed a slightly higher turbidity reduction effect. However, when added together with rice protein and TG was able to see a "significant" turbidity reduction effect by increasing the amount of protein that TG can act.
한편, 제조된 쌀 면의 조리 중 손실(cooking loss)을 측정하여, 표 2에 나타내었다.Meanwhile, cooking loss of the prepared rice noodles was measured and shown in Table 2.
쌀 면을 끓인 후, 용출액을 비커에 모으고, 건조 오븐에서 건조(98℃, 24h)하였다, 이후, 비커의 무게(W1)와 용출물을 건조시킨 후 비커의 무게(W2), 그리고 측정 시료의 무게(S)를 측정하여, 조리 중 손실량을 계산하였다.After boiling the rice noodles, the eluate was collected in a beaker and dried in a drying oven (98 ° C., 24 h). Then, the weight of the beaker (W 1 ) and the weight of the beaker after drying the eluate (W 2 ), and measurement The weight S of the sample was measured, and the loss amount during cooking was calculated.
상기 표 2에서 보는 바와 같이, TG를 첨가한 면의 경우, 쌀가루만 넣어 만든 면과 비교해 용출되는 고형분 함량에 큰 차이가 없었다. 쌀 단백질을 첨가할 경우, 쌀가루 군의 손실량 대비 57% 수준으로 감소하였다. TG와 쌀 단백질을 같이 첨가할 경우 쌀가루 군의 손실량 대비 45% 수준으로 감소하였다. As shown in Table 2, in the case of the noodles added with TG, there was no significant difference in the solid content eluted compared to the noodles made with only rice flour. When rice protein was added, it was reduced to 57% of the loss of rice flour group. The addition of TG and rice protein decreased to 45% of the loss of rice flour group.
이로부터 쌀 가루에 TG와 쌀 단백질을 함께 첨가할 경우 단백질 간의 가교결합 능력의 향상으로 면대가 잘 형성되고, 조리수에서 끓였을 때 가용성 성분의 용출을 막는데 효과적임을 알 수 있었다.
From this, when TG and rice protein were added together in the rice flour, it was found that the cotton pad was well formed by improving the crosslinking ability between the proteins, and it was effective to prevent the dissolution of soluble components when boiled in the cooking water.
한편, 상기한 바와 같이 제조된 쌀 면을 가루로 만들고 100 mesh에 통과시킨 후 RVA(rapid visco analyzer) 특성 값을 측정하여 표 3에 나타내었다. On the other hand, after making the rice surface prepared as described above and passed through 100 mesh to measure the value of the RVA (rapid visco analyzer) characteristics are shown in Table 3.
((
PeakPeak
viscosityviscosity
))
((
SetSet
backback
))
((
BreakdownBreakdown
))
((
FinalFinal
viscocity)viscocity)
상기 표 3에서 보는 바와 같이, TG를 첨가하는 경우는 피크 점도가 증가하여 쌀 가루의 팽윤력이 증가함을 알 수 있었다. 하지만, 최종 점도가 높으므로 노화도는 증가하였고, 셋 백 또한 증가하였다. As shown in Table 3, when TG was added, it was found that the peak viscosity increased to increase the swelling power of the rice flour. However, since the final viscosity was high, the degree of aging increased and the set back also increased.
쌀 단백질을 첨가하는 경우는 피크 점도가 감소하지만 브레이크다운이 낮아 호화 안정성이 높음을 알 수 있었고, 최종 점도가 감소하여 노화도가 낮음을 알 수 있었다. The addition of rice protein reduced the peak viscosity but lower breakdown resulted in higher gelatinization stability, and the final viscosity decreased, indicating that the degree of aging was low.
TG와 쌀 단백질을 같이 첨가하면, 쌀 단백질을 단독 첨가한 경우보다 팽윤력이 증가하고, 호화 안정성이 증대하는 것을 알 수 있었다.
When TG and rice protein were added together, it was found that the swelling force was increased and the gelatinization stability was increased compared with the case where rice protein was added alone.
Claims (8)
쌀로부터 추출한 쌀 단백질 및 트랜스글루타미나아제를 쌀가루에 첨가하는 것을 특징으로 하는 쌀 면의 제조방법.
After making rice batter with water and then making rice noodles,
A method for producing rice noodles, comprising adding rice protein and transglutaminase extracted from rice to rice flour.
상기 쌀 단백질은,
쌀가루에 5~20%(w/w) 만큼 첨가되는 것을 특징으로 하는 쌀 면의 제조방법.
The method of claim 1,
The rice protein is,
Rice noodle production method characterized in that the addition of 5 to 20% (w / w) to the rice flour.
상기 트랜스글루타미나아제는,
쌀가루 100 중량부 대비 0.01~10.00 중량부 만큼 첨가되는 것을 특징으로 하는 쌀 면의 제조방법.
The method of claim 1,
The transglutaminase,
Rice noodle production method, characterized in that added by 0.01 to 10.00 parts by weight relative to 100 parts by weight of rice flour.
상기 쌀가루에는,
글루텐 또는 밀가루가 첨가되지 않는 것을 특징으로 하는 쌀 면의 제조방법.
The method of claim 1,
In the rice flour,
A method for producing rice noodles, characterized in that no gluten or flour is added.
상기 쌀가루에는,
소금이 첨가된 것을 특징으로 하는 쌀 면의 제조방법.
The method of claim 1,
In the rice flour,
A method of producing rice noodles, characterized in that salt is added.
상기 쌀 단백질은,
쌀가루를 알칼리 수용액에 녹인 후, 원심분리하여 상등액을 취하고, 상등액에 산을 가하여 pH 5~7로 맞춘 후 원심분리하여 수득된 것을 특징으로 하는 쌀 면의 제조방법.
The method of claim 1,
The rice protein is,
Dissolving rice flour in an aqueous alkali solution, centrifugation to take a supernatant, adding acid to the supernatant to adjust the pH to 5-7, the method of producing a rice noodles characterized in that obtained by centrifugation.
Rice noodles, characterized in that the rice protein content of the rice noodles 15 to 30% (w / w), comprising a transglutaminase.
상기 트랜스글루타미나아제는,
쌀 면 중 0.01~9.00%(w/w) 만큼 포함되는 것을 특징으로 하는 쌀 면.
The method of claim 7, wherein
The transglutaminase,
Rice noodles, characterized in that contained by 0.01 to 9.00% (w / w) of the rice noodles.
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| KR20210024878A (en) | 2019-08-26 | 2021-03-08 | 세종대학교산학협력단 | Method for production of gluten-free noodle slit from sheeted dough with starch-hydrocolloid |
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| KR20110044440A (en) * | 2009-10-23 | 2011-04-29 | 전남대학교산학협력단 | Gluten-free rice noodle and method for production thereof |
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| JP2006238758A (en) | 2005-03-02 | 2006-09-14 | Minoru Hishinuma | Cereal processed food and method for producing the same |
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| KR101848840B1 (en) * | 2017-07-14 | 2018-04-13 | 아이삭 주식회사 | Method for producing rice starch |
| WO2019013522A1 (en) * | 2017-07-14 | 2019-01-17 | 아이삭 주식회사 | Method for producing rice starch |
| KR20210024878A (en) | 2019-08-26 | 2021-03-08 | 세종대학교산학협력단 | Method for production of gluten-free noodle slit from sheeted dough with starch-hydrocolloid |
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