KR101348980B1 - Rice noodle using rice by-products and method for manufacturing thereof - Google Patents
Rice noodle using rice by-products and method for manufacturing thereof Download PDFInfo
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- KR101348980B1 KR101348980B1 KR1020120039002A KR20120039002A KR101348980B1 KR 101348980 B1 KR101348980 B1 KR 101348980B1 KR 1020120039002 A KR1020120039002 A KR 1020120039002A KR 20120039002 A KR20120039002 A KR 20120039002A KR 101348980 B1 KR101348980 B1 KR 101348980B1
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Images
Classifications
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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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
-
- 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
- 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 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
Abstract
본 발명은 미강을 이용한 중간수분 쌀국수 및 이의 제조방법에 관한 것으로 쌀가루 100 중량부에 대하여 평균입경이 50 내지 80 메쉬이며 열처리된 미강가루 20 내지 70 중량부 및 타피오카전분 10 내지 70 중량부를 포함함으로써, 기존의 쌀국수가 가지고 있는 품질저하를 최소화하여 조직감과 기호성이 우수할 뿐만 아니라 버려지는 미강을 활용하므로 농가 소득을 높일 수 있다.The present invention relates to a medium-moisture rice noodles using rice bran and a method for manufacturing the same, by including an average particle diameter of 50 to 80 mesh and heat-treated rice bran to 20 to 70 parts by weight and tapioca starch to 10 to 70 parts by weight, based on 100 parts by weight of rice flour, By minimizing the quality deterioration of existing rice noodles, it is not only excellent in organization and palatability, but also by using discarded rice bran, which can increase farm income.
Description
본 발명은 기존의 쌀국수가 가지고 있는 품질저하를 최소화하여 조직감과 기호성이 밀가루가 포함된 일반 쌀국수와 유사하거나 보다 우수한 미강을 이용한 중간수분 쌀국수 및 이의 제조방법에 관한 것이다.The present invention relates to a medium-moisture rice noodles and a method for producing the same using rice bran, which is similar to or better than the general rice noodles containing wheat flour by minimizing the quality deterioration of existing rice noodles.
국수는 일반적으로 밀가루를 주원료로 하여 만들어 지지만 쌀국수는 우리나라의 주식인 쌀을 제분하여 만들어 진다. 하지만 쌀가루는 밀가루와 같은 물성과 식감을 나타내지 못하기 때문에 가공식품으로 이용하는데 한계가 있다. Noodles are generally made with flour as the main ingredient, but rice noodles are made by milling rice, the staple food of Korea. However, rice flour is limited to use as processed food because it does not exhibit the same physical properties and texture.
현재는 쌀가루를 이용한 가공기술연구가 활발히 이루어져 다양한 쌀가공 제품이 출시되고 있으며 쌀국수가 그 쌀가공 제품의 대표적인 예라 하겠다. At present, research on processing technology using rice flour has been actively conducted, and various rice processing products have been released, and rice noodles are a representative example of the rice processing products.
일반적인 쌀국수는 쌀가루를 100%로 하여 제조시 면이 뚝뚝 끊어지고, 오래 삶으면 쉽게 퍼지며, 섭취시 다소 거칠고, 쫄깃함이 없다는 단점이 있으므로 실제 쌀가루 100%가 아닌 쌀가루와 밀가루를 혼합한 형태의 제품으로 제조되었다. 상기 쌀국수는 쌀가루 함량이 30-90%에 이르지만 밀가루를 사용한 국수에 비해 식감과 복원력이 떨어져 상품성이 낮은 단점이 있으며, 쌀국수에 쌀부산물, 식이섬유 등 기능성 소재가 첨가된 제품은 품질이 더욱 낮아진다.A typical rice noodle soup is a mixture of rice flour and wheat instead of 100% of rice flour, because it has a disadvantage of being 100% rice flour and cutting off its surface during manufacture, spreading easily when it boils for a long time, . The rice noodle has a disadvantage in that the rice flour content reaches 30-90%, but the texture and restoring power is low compared to the noodles using flour, and thus the product quality is low, and the product added with functional materials such as rice by-products and dietary fiber to rice noodles is further lowered in quality.
이 중 쌀부산물인 미강에는 쌀의 영양소인 지방, 탄수화물, 단백질 등이 95％이상 집중되어 있다. Among these, rice bran, rice bran, contains 95% or more of nutrients such as fat, carbohydrate, and protein.
종래의 한국공개특허 제2010-0046711호에는 현미 쌀가루(미강)를 가공하여 제조한 현미 팽화 쌀가루, 쌀미분 및 밀가루를 사용한 쌀국수에 대하여 개시하고 있다. 상기 쌀국수는 밀가루를 사용하므로 쌀가루만 사용할 때 발생되는 문제점을 보완할 수 있지만 쌀성분 함량이 낮아 쌀국수라고 보기 어려웠다.Korean Patent Laid-Open Publication No. 2010-0046711 discloses rice noodle using expanded rice flour, rice flour, and flour prepared by processing brown rice flour (rice bran). Since the rice noodle uses flour, it can supplement the problems caused when only rice flour is used.
따라서 밀가루를 사용하지 않을 때 발생되는 단점을 보완할 수 있을 뿐만 아니라 기존의 밀가루가 포함된 쌀국수 대비 유사하거나 보다 우수한 품질을 도출할 수 있는 미강을 이용한 쌀국수가 필요한 실정이다.Therefore, it is necessary to supplement the shortcomings caused when not using flour, and rice noodles using rice bran which can derive a similar or better quality than conventional rice noodles.
본 발명의 목적은 기존의 쌀국수가 가지고 있는 품질저하를 최소화하여 조직감과 기호성이 우수한 미강을 이용한 중간수분 쌀국수를 제공하는데 있다.An object of the present invention is to provide a medium-moisture rice noodles using rice bran excellent in texture and palatability by minimizing the quality degradation of the existing rice noodles.
또한, 본 발명의 다른 목적은 상기 미강을 이용한 중간수분 쌀국수를 제조하는 방법을 제공하는데 있다.In addition, another object of the present invention to provide a method for producing a medium-moisture rice noodles using the rice bran.
상기한 목적을 달성하기 위한 본 발명의 미강을 이용한 중간수분 쌀국수는 쌀가루 100 중량부에 대하여 평균입경이 50 내지 80 메쉬이며 열처리된 미강가루 20 내지 70 중량부 및 타피오카전분 10 내지 70 중량부를 포함한다.Medium moisture rice noodles using the rice bran of the present invention for achieving the above object has an average particle diameter of 50 to 80 mesh with respect to 100 parts by weight of rice flour and includes 20 to 70 parts by weight of heat treated rice bran and 10 to 70 parts by weight of tapioca starch. .
상기 미강가루는 미강을 건식, 습식 또는 반습식으로 롤밀분쇄, 핀밀분쇄 또는 기류분쇄하여 가루로 분쇄하는 단계, 상기 분쇄된 미강가루 중 평균입경이 50 내지 80 메쉬인 가루를 선별하는 단계 및 상기 선별된 미강가루를 120 내지 150 ℃로 5 내지 20분 동안 볶는 단계를 포함하여 제조된다. The rice bran powder is milled into a powder by milling, milling, or airflow grinding the rice bran in a dry, wet or semi-wet manner, and selecting the powder having an average particle diameter of 50 to 80 mesh from the pulverized rice bran. The prepared rice bran is roasted at 120 to 150 ° C. for 5 to 20 minutes.
상기 쌀국수는 파쇄미 10 내지 50 중량부를 더 포함할 수 있으며, 또한 옥수수전분 10 내지 70 중량부, 정제염 0.1 내지 10 중량부 및 탄산수소나트륨 0.1 내지 5 중량부를 더 포함할 수 있다.The rice noodles may further include 10 to 50 parts by weight of crushed rice, and may further include 10 to 70 parts by weight of corn starch, 0.1 to 10 parts by weight of refined salt, and 0.1 to 5 parts by weight of sodium bicarbonate.
이때 상기 쌀국수의 수분 함량은 30 내지 60%이다.At this time, the moisture content of the rice noodles is 30 to 60%.
또한, 상기한 다른 목적을 달성하기 위한 본 발명의 미강을 이용한 중간수분 쌀국수의 제조방법은 (A)평균입경이 50 내지 80 메쉬인 미강을 볶아서 미강가루를 수득하는 단계, (B)쌀가루 100 중량부에 대하여 볶은 미강가루 20 내지 70 중량부 및 타피오카전분 10 내지 70 중량부를 포함한 쌀국수 혼합물을 반죽기에 투입하여 반죽하는 단계, (C)상기 반죽을 압출식 성형기에 넣고 증숙과정을 거쳐서 면을 생산하는 단계, (D)상기 생산된 면을 냉각시키고 숙성하는 단계 및 (E)상기 숙성된 면을 주정에 침지시키고 건조하는 단계를 포함한다.In addition, the method for producing an intermediate moisture rice noodles using the rice bran of the present invention for achieving the above another object (A) to stir the rice bran having an average particle diameter of 50 to 80 mesh to obtain rice bran, (B) 100 weight of rice flour Step of kneading rice noodle mixture containing 20 to 70 parts by weight of roasted rice bran powder and 10 to 70 parts by weight of tapioca starch to the kneader, (C) putting the dough into an extrusion molding machine to produce noodles by steaming (D) cooling and ripening the produced noodles, and (E) immersing and drying the matured noodles in spirits.
상기 (A)단계에서 미강가루는 미강을 건식, 습식 또는 반습식으로 롤밀분쇄, 핀밀분쇄 또는 기류분쇄하여 가루로 분쇄하는 단계, 상기 분쇄된 미강 가루 중 평균입경이 50 내지 80 메쉬인 가루를 선별하는 단계 및 상기 선별된 미강가루를 볶는 단계를 포함하여 제조된다.In step (A), the rice bran powder is milled into dry powder by grinding, pin milling or airflow grinding the rice bran in a dry, wet or semi-wet manner, and selects a powder having an average particle diameter of 50 to 80 mesh among the crushed rice bran powder. And the step of roasting the selected rice bran powder.
상기 볶은 미강가루의 수분 함량은 5%이하이다.The moisture content of the roasted rice bran is less than 5%.
상기 (B)단계에서 쌀국수 혼합물은 파쇄미 10 내지 50 중량부를 더 포함할 수 있으며, 또한 옥수수전분 10 내지 70 중량부, 정제염 0.1 내지 10 중량부 및 탄산수소나트륨 0.1 내지 5 중량부를 더 첨가할 수 있다.In step (B), the rice noodle mixture may further include 10 to 50 parts by weight of crushed rice, and may further add 10 to 70 parts by weight of corn starch, 0.1 to 10 parts by weight of refined salt, and 0.1 to 5 parts by weight of sodium bicarbonate. have.
상기 (C)단계에서 생산하는 면의 굵기는 0.08 내지 0.3 ㎜이다.The thickness of the cotton produced in step (C) is 0.08 to 0.3 mm.
상기 (D)단계는 면을 -10 내지 -3 ℃에서 5 내지 20시간 숙성시킨다.In step (D), the cotton is aged at -10 to -3 ° C for 5 to 20 hours.
상기 (E)단계는 숙성된 면을 60 내지 85%로 희석된 주정에 침지하고 송풍으로 주정을 제거한 후 상온에 방치하는 과정을 1회 내지 5회 반복하며, 상기 주정 침지 단계에서 주정을 교반하거나 주정에 미세기포를 공급하여 살균효과를 향상시킬 수 있다. In the step (E), the process of immersing the aged cotton in 60-85% distilled alcohol and removing the spirit by air blowing, and then leaving it at room temperature is repeated one to five times. Microbubbles can be supplied to the alcohol to improve sterilization effect.
상기 (E)단계는 주정에 침지된 면을 5 내지 30℃, 습도 30 내지 40%에서 12 내지 16시간 건조한다.In the step (E), the surface immersed in alcohol is dried at 5 to 30 ° C. and humidity at 30 to 40% for 12 to 16 hours.
상기 (E)단계는 쌀국수의 수분 함량이 30 내지 60%가 되도록 건조한다.Step (E) is dried so that the water content of the rice noodles is 30 to 60%.
본 발명의 미강을 이용한 중간수분 쌀국수는 밀가루를 사용하지 않고 쌀가루 및 미강을 유효성분으로 하여 제조함으로써 밀가루를 사용한 기존의 쌀국수와 유사하거나 보다 우수한 조직감과 기호성을 가질 수 있다.Medium moisture rice noodles using the rice bran of the present invention may be similar to or better texture and palatability than the existing rice noodles using flour by preparing the rice flour and rice bran as an active ingredient without using flour.
또한, 본 발명은 영양성분이 우수한 미강을 이용하여 미강에 대한 새로운 소비처를 제공함으로써 농민 및 농촌지역의 경제적 이익 향상에 기여할 수 있다.In addition, the present invention can contribute to improving the economic benefits of farmers and rural areas by providing a new consumer for rice bran by using rice bran excellent in nutrition.
도 1은 본 발명의 일실시예에 따라 미강을 이용하여 중간수분 쌀국수를 제조하는 방법을 나타낸 흐름도이다.1 is a flow chart showing a method of manufacturing an intermediate moisture rice noodles using rice bran according to an embodiment of the present invention.
본 발명은 기존의 쌀국수가 가지고 있는 품질저하를 최소화하여 조직감, 기호성이 우수한 미강을 이용한 중간수분 쌀국수 및 이의 제조방법에 관한 것이다.
The present invention relates to a medium-moisture rice noodles using a rice bran having excellent texture, palatability by minimizing the quality deterioration of existing rice noodles and a method for producing the same.
이하, 본 발명을 상세하게 설명한다. Hereinafter, the present invention will be described in detail.
본 발명의 미강을 이용한 중간수분 쌀국수는 쌀가루 100 중량부에 대하여 미강가루 20 내지 70 중량부 및 타피오카전분 10 내지 70 중량부를 포함하며, 파쇄미 10 내지 50 중량부, 옥수수전분 10 내지 70 중량부, 정제염 0.1 내지 10 중량부 및 탄산수소나트륨 0.1 내지 5 중량부를 더 포함할 수 있다.Medium moisture rice noodles using rice bran of the present invention comprises 20 to 70 parts by weight of rice bran and 10 to 70 parts by weight of tapioca starch, 10 to 50 parts by weight of crushed rice, 10 to 70 parts by weight of corn starch, based on 100 parts by weight of rice flour, 0.1 to 10 parts by weight of purified salt and 0.1 to 5 parts by weight of sodium bicarbonate may be further included.
상기 미강가루는 평균입경이 50 내지 80 메쉬이며 열처리된 것이다. The rice bran powder has an average particle diameter of 50 to 80 mesh and is heat treated.
이와 같은 본 발명의 쌀국수를 제조하는 방법은 평균입경이 50 내지 80 메쉬인 미강을 볶아서 미강가루를 수득하는 단계, 쌀가루, 미강가루 및 타피오카전분을 포함한 쌀국수 혼합물을 반죽기에 투입하여 반죽하는 단계, 상기 반죽을 압출식 성형기에 넣고 증숙과정을 거쳐서 면을 생산하는 단계, 상기 생산된 면을 냉각시키고 숙성하는 단계 및 상기 숙성된 면을 주정에 침지시키고 건조하는 단계를 포함한다. Such a method of manufacturing the rice noodles of the present invention is a step of obtaining a rice bran powder by roasting rice bran having an average particle diameter of 50 to 80 mesh, the step of kneading a rice noodle mixture including rice flour, rice bran powder and tapioca starch in a kneader, kneading The step of putting the dough into an extrusion molding machine to produce a cotton through a steaming process, the step of cooling and ripening the produced cotton and the step of immersing the dried cotton in the spirit and drying.
먼저, 미강을 분쇄한 후 볶아서 열처리한 미강가루를 수득한다. 구체적으로 미강가루는 미강을 건식, 습식 또는 반습식으로 롤밀분쇄, 핀밀분쇄 또는 기류분쇄하여 평균입경이 30 내지 80 메쉬(mesh), 바람직하게는 40 내지 70 메쉬의 가루로 분쇄한 후 평균입경이 50 내지 80 메쉬, 바람직하게는 50 내지 60 메쉬인 미강가루를 선별하여 120 내지 150 ℃의 온도에서 5 내지 20분 동안 볶아서 제조된다. First, rice bran is pulverized and roasted to obtain heat treated rice bran. Specifically, the rice bran powder is milled into dry, wet or semi-wet roll mill, pin mill or air stream to have an average particle diameter of 30 to 80 mesh, preferably 40 to 70 mesh, and then average grain size. 50-80 mesh, preferably 50-60 mesh of rice bran powder is selected and roasted for 5 to 20 minutes at a temperature of 120 to 150 ℃.
상기 미강가루는 리파아제(lipase) 등의 효소활성이 완전히 불활성화 되지 않으면 수분의 재흡수 등으로 효소가 재활성화되어 산패를 일으킬 수 있으므로 볶는 과정을 통하여 미강가루의 수분함량을 5% 이하, 바람직하게는 2 내지 5%가 되도록 함으로써 효소를 불활성화시켜 미강의 산패를 지연시킬 수 있다.If the enzyme activity such as lipase is completely inactivated, the rice bran powder may be reactivated due to reabsorption of water or the like to cause acidosis, so that the moisture content of the rice bran powder is preferably 5% or less Can be 2% to 5% to deactivate the enzyme to delay rancidity of the rice bran.
또한, 상기 미강가루를 제조시 쌀국수의 보다 우수한 조직감을 위하여 분쇄된 미강가루를 더욱 고운 입자로 선별하며, 우수한 기호성을 위하여 선별된 미강가루를 볶는다. 상기 조건에 따라 미강가루를 선별하지 않거나 볶지 않으면 조직감 및/또는 기호성이 저하될 수 있다. For the better texture of the rice flour, the rice bran powder is further classified into fine particles and the selected rice flour is fried for better palatability. If the rice bran powder is not selected or roasted according to the above conditions, texture and / or palatability may be lowered.
다음으로, 쌀가루 100 중량부에 대하여 미강가루 20 내지 70 중량부, 타피오카전분 10 내지 70 중량부, 파쇄미 10 내지 50 중량부, 옥수수전분 10 내지 70 중량부, 정제염 0.1 내지 10 중량부 및 탄산수소나트륨 0.1 내지 5 중량부를 혼합한 쌀국수 혼합물을 반죽기에 투입하고 10 내지 15분간 반죽하여 반죽물을 수득한다. 이때 사용되는 파쇄미는 미강가루를 전처리하는 방법과 동일하게 전처리하여 사용될 수 있다. Next, 20 to 70 parts by weight of rice bran, 10 to 70 parts by weight of tapioca starch, 10 to 50 parts by weight of crushed rice, 10 to 70 parts by weight of corn starch, 0.1 to 10 parts by weight of refined salt and hydrogen carbonate, based on 100 parts by weight of rice flour Rice noodle mixture mixed with 0.1 to 5 parts by weight of sodium is added to the kneader and kneaded for 10 to 15 minutes to obtain a dough. The crushing mill used in this case may be pretreated in the same manner as the method of pretreating the rice bran powder.
미강가루의 함량이 상기 하한치 미만인 경우에는 조직감 및 기호성이 저하될 수 있으며, 상기 상한치 초과인 경우에는 면발의 표면이 울퉁불퉁하여 식감 및 외관이 저하될 수 있다.If the content of the rice bran powder is below the lower limit, the texture and palatability may be deteriorated. If the rice bran powder content is above the upper limit value, the surface of the rice flour may be uneven and the texture and appearance may be deteriorated.
또한, 상기 타피오카전분은 타피오카전분과 초산타피오카 변성전분이 6 내지 9 :1의 중량비로 혼합된 것이다. 상기 중량비를 만족하지 못한 경우에는 조직감 및 기호성이 저하될 수 있다.Further, the tapioca starch is a mixture of tapioca starch and acetic acid tapioca modified starch at a weight ratio of 6 to 9: 1. If the weight ratio is not satisfied, the texture and palatability may be deteriorated.
다음으로, 반죽물을 압출식 성형기에 넣고 증숙과정을 거쳐 굵기가 0.08 내지 0.3 ㎜, 바람직하게는 0.12 mm인 면을 생산하며, 상기 생산된 70 내지 80 ℃의 면을 20 내지 25 ℃로 냉각한 후 -10 내지 -3 ℃에서 5 내지 20시간 숙성과정을 거친다. 쌀국수의 수분함량이 30 내지 40%일 때 면의 굵기가 0.08 내지 0.3 mm이어야 면발 복원력, 조직감 등이 우수하다. Next, the dough is put in an extrusion molding machine to produce a cotton having a thickness of 0.08 to 0.3 mm, preferably 0.12 mm through a steaming process, and the surface of the produced 70 to 80 ℃ is cooled to 20 to 25 ℃. After the aging process for 5 to 20 hours at -10 to -3 ℃. When the moisture content of the rice noodle soup is 30 to 40%, the thickness of the cotton is 0.08 to 0.3 mm, so that the noodles are excellent in restoring force and texture.
다음으로, 상기 숙성된 면을 60 내지 85%로 희석된 주정(酒精)에 침지하고 송풍으로 주정을 제거한 후 상온, 예컨대 22 내지 25 ℃에서 2 내지 10초 동안 방치하는 과정을 1회 내지 5회 반복함으로써 주정이 면의 표면에 존재하는 균을 사멸하여 저장기간을 늘린다. 이때 단순히 주정에 면을 침지하면 주정이 닿지 않은 곳이 발생될 수 있으므로 주정을 교반하거나 주정에 미세기포를 공급하여 주정이 골고루 면에 공급되도록 한다. 상기 교반은 회전기로 주정을 와류 회전시키는 것일 수 있으며, 미세기포는 주정에 공기를 공급하여 발생시킬 수 있다.Next, the process of immersing the aged cotton in alcohol (dishes) diluted to 60 to 85% and removing the alcohol by blowing, and then leaving it at room temperature, such as 22 to 25 ℃ for 2 to 10 seconds 1 to 5 times By repeating, the alcohol kills germs on the surface of the cotton, increasing the shelf life. At this time, simply immersing the surface in the alcohol may cause a place not exposed to the alcohol, so stir the alcohol or supply micro-bubbles to the alcohol so that the alcohol is supplied evenly. The agitation may be a vortex rotation of the vat with a rotator, and micro vesicles may be generated by supplying air to the vat.
미세기포가 공급되지 않은 주정에 침지된 면의 저장기간은 5 내지 6개월이지만 미세기포가 공급된 주정에 침지된 면의 저장기간은 8 내지 10개월로 저장기간이 3 내지 5 개월 늘어난다.The storage period of the noodles immersed in the spirits not supplied with microbubbles is 5 to 6 months, but the storage period of the noodles immersed in the alcohols supplied with microbubbles is increased to 3 to 5 months.
다음으로, 주정에 처리된 면을 5 내지 30℃, 습도 30 내지 40%에서 12 내지 16시간 건조하여 쌀국수의 수분함량이 30 내지 60%가 되도록 제조한다.Next, the surface treated with alcohol is dried for 5 to 30 ℃, humidity 30 to 40% for 12 to 16 hours to prepare the water content of the rice noodles to 30 to 60%.
일반적으로 수분함량이 10%이하이면 건면, 30 내지 60%이면 중간수분면, 65 내지 80%이면 생면으로 분류된다.
Generally, when the moisture content is 10% or less, it is classified as dry noodles, when 30 to 60% is intermediate moisture, and when 65 to 80% is raw noodles.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시하나, 하기 실시예는 본 발명을 예시하는 것일 뿐 본 발명의 범주 및 기술사상 범위 내에서 다양한 변경 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속하는 것도 당연한 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.
실험예Experimental Example 1. One. 미강의Rice bran 처리에 따른 산가 측정 Acid value measurement by treatment
산가는 유지 1g 중에 함유되어 있는 유리 지방산을 중화하는데 필요한 KOH의 mg이다. 즉, 산가는 지방산이 글리세라이드(glyceride)로서 결합 형태로 있지 않은 유리지방산의 양을 측정하는 것이다. 산가는 유지의 보존, 가열 등에 의하여 변하는 변수로서 유지 및 유지를 함유한 식품의 품질판정에 필요한 항목이며, 특히 유지의 산패 정도를 나타내는 기준이 되는 값이다.The acid value is the mg of KOH needed to neutralize the free fatty acids contained in 1 g of fat or oil. That is, the acid value measures the amount of free fatty acids in which fatty acids are not in bound form as glycerides. The acid value is a variable which is changed by preservation, heating, etc. of oils and fats and is an item which is necessary for the quality judgment of the foods containing oils and fats, and is especially a value which shows the degree of rancidity of oils and fats.
처리구로는 120 ℃에서 15분 동안 열처리(볶음)한 미강과 열처리하지 않은 미강에 대해 산가를 측정하여 이의 결과를 하기 표 1에 나타내었다.As a treatment, the acid value was measured for rice bran and heat treated (roasted) rice bran for 15 minutes at 120 ° C. and the results are shown in Table 1 below.
상기 2개의 처리구에 대한 산가 측정 실험방법은 각각의 시료 1g을 에테르-에틸 알코올(1:1, V/V)혼합액 40 ㎖에 잘 녹여준 후 1% 페놀프탈레인 지시용액 2 내지 3 ㎖를 가하고 0.1N 수산화칼륨(KOH)-에탄올 용액으로 적정하여 용액이 미홍색으로 30초간 지속될 때를 종말점으로 하여 사용된 0.1N 수산화칼륨(KOH) 용액의 양으로 산가를 계산하였다.In the acid value measurement method for the two treatment groups, 1 g of each sample was dissolved in 40 ml of an ether-ethyl alcohol (1: 1, V / V) mixture, and then 2 to 3 ml of 1% phenolphthalein indicator solution was added thereto, and 0.1 N The acid value was calculated from the amount of 0.1 N potassium hydroxide (KOH) solution used as an end point when titrated with potassium hydroxide (KOH) -ethanol solution and the solution lasted for 30 seconds as a light red color.
RCOOH + KOH -> RCOOK + H2ORCOOH + KOH-> RCOOK + H 2 O
산가=5.611 X 0.1N KOH 적정량(㎖) X factor/시료의 무게(g)Acid value = 5.611 X 0.1N KOH titration (ml) X factor / weight of sample (g)
위 표 1에 나타낸 바와 같이, 전처리 방법을 달리하여 가공한 미강의 산가를 측정한 결과 열처리한 미강은 저장 30일 후 산가의 변화가 작아 안정화된 미강을 얻을 수 있음을 확인하였다. 즉, 미강은 볶음공정으로 효소를 불활성화시켜 산가 상승을 지연시키는데 효과적인 것으로 나타났다.
As shown in Table 1, as a result of measuring the acid value of the processed rice bran by different pretreatment methods, it was confirmed that the stabilized rice bran can be obtained because the change in acid value is small after 30 days of storage. That is, rice bran was found to be effective in delaying the increase in acid value by inactivating enzymes in a roasting process.
실험예Experimental Example 2. 2. 미강의Rice bran 처리에 따른 과산화물가 측정 Peroxide value measured by treatment
과산화물가는 유지 1kg에 함유된 과산화물의 mg 당량수를 말한다. 과산화물은 유지의 산화가 진행됨에 따라 증가하다가 카보닐 화합물로 분해되어 결국에 감소되는 특징이 있다. 과산화물가는 유지의 초기단계에 있어서 산패전도를 나타내는 척도가 되며, 이 값이 높을수록 유지의 산패가 진행된 것이다.Peroxide value refers to the number of mg equivalents of peroxide contained in 1 kg of fats and oils. Peroxide is characterized by an increase in the oxidation of fats and oils, and then degrades into a carbonyl compound. Peroxide value is a measure of the rancidity conductivity in the initial stage of fat and oil, the higher the value is the rancidity of fat and oil.
처리구로는 120 ℃에서 15분 동안 열처리(볶음)한 미강과 열처리하지 않은 미강에 대해 과산화물을 측정하여 이의 결과를 하기 표 2에 나타내었다.As a treatment, peroxide was measured for rice bran and heat treated (roasted) rice bran at 120 ° C. for 15 minutes, and the results are shown in Table 2 below.
상기 2개의 처리구에 대한 과산화물가 측정 실험방법은 용기에 시료 1g을 취하여 클로로포름을 10 ㎖ 가하여 녹인 후 빙초산 15 ㎖를 넣어 혼합하고 다시 요오드칼륨(KI) 포화용액 1 ㎖를 가한 다음 용기의 마개를 잠그고 1분 동안 진탕한 후 5분간 암실에 방치하였다. 그런 다음 증류수 75 ㎖를 가하여 마개를 다시 잠그고 진탕한 후 1% 전분용액을 지시약으로 하여 0.01N 황산나트륨 용액으로 적정하였고 용액의 청남색이 완전히 무색으로 될 때를 종말점으로 하여 사용된 황산나트륨 용액의 양으로 과산화물가를 계산하였다.Experimental method for measuring the peroxide value of the two treatment groups, take 1g of the sample in a container, add 10ml of chloroform to dissolve, add 15ml of glacial acetic acid, mix it, add 1ml of saturated potassium iodide (KI) solution, and then lock the container. After shaking for 5 minutes, it was left in the dark for 5 minutes. Then, 75 ml of distilled water was added, the cap was re-locked and shaken, and then titrated with 0.01 N sodium sulfate solution using 1% starch solution as an indicator, and the amount of sodium sulfate solution used as the end point when the solution was completely blue in color. Peroxide value was calculated.
R-OOH + 2H + 2I -> R-OH + I + OHR-OOH + 2H + 2I-> R-OH + I + OH
I + 2NaSO -> NaSO + 2NaII + 2NaSO-> NaSO + 2NaI
과산화물가=5.611 X 0.1N KOH 적정량(㎖) X factor/시료의 무게(g)Peroxide value = 5.601 X 0.1 N KOH titration (ml) X factor / weight of the sample (g)
위 표 2에 나타낸 바와 같이, 전처리 방법을 달리하여 가공한 미강의 과산화물가를 측정한 결과 열처리한 미강이 열처리하지 않은 미강에 비하여 과산화물가가 감소하였다. 그러므로 열처리한 미강이 저장기간 동안 안정된 상태임을 확인하였다.As shown in Table 2, the peroxide value of the rice bran processed by the different pretreatment methods was measured, the peroxide value was reduced compared to the rice bran untreated. Therefore, it was confirmed that the heat treated rice bran was stable during the storage period.
상기 표 1 및 2의 결과를 보면 미강을 포함하는 쌀국수는 쌀국수의 안정을 위하여 열처리한 미강을 사용하는 것이 바람직하다.
Looking at the results of Tables 1 and 2, the rice noodles containing rice bran is preferably used to heat the rice bran to stabilize the rice noodles.
실시예Example 1. One.
미강을 롤밀분쇄로 평균입경이 30 내지 80 메쉬가 되도록 분쇄한 후 60메쉬인 미강을 선별하여 120 ℃에서 15분 동안 볶아 미강가루를 수득한다. 상기 쌀가루 100 중량부에 대하여 미강가루 20 중량부, 타피오카전분 35 중량부, 옥수수전분 40 중량부, 초산타피오카변성전분 4 중량부, 정제염 2 중량부, 탄산수소나트륨 0.5 중량부, 정제수 5 중량부를 반죽기에 투입하여 10분 동안 반죽한 반죽물을 압출식 성형기에 넣고 증숙과정을 거쳐서 굵기가 0.12 mm인 면을 생산한다. 상기 생산된 72 ℃의 면을 22 ℃가 되도록 냉각시키고 -5 ℃에서 12시간 동안 숙성시킨 후 숙성된 면을 공기가 공급되는 75% 주정에 침지시키고 송풍기로 주정을 제거한 후 5초간 방치하는 과정을 2회 반복하고 건조(20℃, 습도 30%에서 12시간 건조)하여 수분함량이 50%인 쌀국수를 제조하였다.
The rice bran is pulverized so as to have an average particle diameter of 30 to 80 mesh by roll milling, and then the rice bran which is 60 mesh is selected and roasted at 120 ° C. for 15 minutes to obtain rice bran powder. 20 parts by weight of rice bran powder, 35 parts by weight of tapioca starch, 40 parts by weight of corn starch, 4 parts by weight of acetic acid tapioca modified starch, 2 parts by weight of purified salt, 0.5 part by weight of sodium hydrogencarbonate and 5 parts by weight of purified water were added to 100 parts by weight of rice flour, And kneaded for 10 minutes. The kneaded product is put into an extrusion molding machine and subjected to a steaming process to produce a face having a thickness of 0.12 mm. After cooling the produced 72 ℃ cotton to 22 ℃ and aged for 12 hours at -5 ℃ after immersing the mature cotton in 75% alcohol supplied with air, remove the alcohol in the blower and leave for 5 seconds Repeated twice and dried (dried 12 hours at 20 ℃, humidity 30% 12 hours) to prepare a rice noodle with a water content of 50%.
실시예Example 2. 2.
상기 실시예 1과 동일하게 실시하되, 쌀가루 100 중량부에 대하여 파쇄미 10 중량부를 추가하여 쌀국수를 제조하였다. 이때 미강가루를 10 중량부로 하였으며, 파쇄미는 미강가루와 동일한 방법으로 전처리 된 것을 사용하였다.
The same process as in Example 1 was carried out, but rice noodles were prepared by adding 10 parts by weight of crushed rice to 100 parts by weight of rice flour. At this time, 10 parts by weight of rice bran was used, and crushed rice was pretreated in the same way as rice bran.
실시예Example 3. 3.
상기 실시예 1과 동일하게 실시하되, 미세기포가 공급되는 주정 대신 미세기포가 공급되지 않은 주정을 이용하여 쌀국수를 제조하였다.
In the same manner as in Example 1, rice noodles were prepared using a spirit not supplied with microbubbles instead of a spirit supplied with microbubbles.
비교예Comparative Example 1. One.
상기 실시예 1과 동일하게 실시하되, 상기 미강 대신 파쇄미를 사용하여 쌀국수를 제조하였다.
In the same manner as in Example 1, rice noodle was prepared using crushed rice instead of rice bran.
비교예Comparative Example 2. 2.
상기 실시예 1과 동일하게 실시하되, 롤밀분쇄로 분쇄한 미강을 볶지 않고 사용하여 쌀국수를 제조하였다.
In the same manner as in Example 1, rice noodle was prepared using roasted rice bran without grinding.
비교예Comparative Example 3. 3.
상기 실시예 1과 동일하게 실시하되, 상기 반죽의 함량을 미강가루 90 중량부로 하여 쌀국수를 제조하였다.
It carried out in the same manner as in Example 1, to prepare a rice noodle with 90 parts by weight of rice bran powder.
비교예Comparative Example 4. 4.
상기 실시예 1과 동일하게 실시하되, 평균입경이 50 내지 80 메쉬인 미강만을 선별하지 않고 고운입자와 굵은 입자가 혼합된 미강을 볶아 쌀국수를 제조하였다.
The same process as in Example 1 was performed, but rice noodles were prepared by roasting rice bran mixed with fine particles and coarse particles, without selecting only rice bran having an average particle diameter of 50 to 80 mesh.
비교예Comparative Example 5. 5.
상기 실시예 1과 동일하게 실시하되, 반죽기에 쌀가루 60 중량%, 밀가루 33.8 중량%, 정제염 1 중량%, 탄산수소나트륨 0.2 중량%, 정제수 5 중량%를 넣어 쌀국수를 제조하였다.
In the same manner as in Example 1, 60% by weight of rice flour, 33.8% by weight of wheat flour, 1% by weight of refined salt, 0.2% by weight of sodium bicarbonate, and 5% by weight of purified water to prepare rice noodles.
시험예Test Example 1. 쌀국수의 조직감 측정 1. Measurement of texture of rice noodles
텍스쳐 어넬러시스 엑스티-플러스(Texture analysis XT - Plus) 기기를 사용하여 측정하였으며, 프로브(probe)는 SMSP/25φ을 사용하였다. 구체적인 측정 조건은 다음과 같다.Texture analysis XT - Plus instrument was used and the probe was SMSP / 25φ. Specific measurement conditions are as follows.
<티에이 세팅(TA Setting)><TA Setting>
- 프리-테스트 속도(Pre-Test Speed) 5.0 mm/sec- Pre-Test Speed 5.0 mm / sec
- 테스트 속도(Test Speed) 1.0 mm/sec- Test Speed 1.0 mm / sec
- 포스트-테스트 속도(Post-Test Speed) 1.0 mm/sec- Post-Test Speed 1.0 mm / sec
- 타겟 모드(Target Mode) 스트레인(Strain)- Target Mode (Strain)
- 스트레인(Strain) 30%- Strain 30%
- 시간(Time) 2 sec- Time (Time) 2 sec
- 트리거 타입(Trigger Type) Auto(힘)- Trigger Type Auto (force)
- 트리거 포스(Trigger Force) 5.0g- Trigger Force 5.0g
- 테어 모드(Tare Mode) Auto- Tare Mode Auto
- 에이디. 옵션(AD. Option) On- Adi. Option (AD. Option) On
- 티에이 칼리브레이트 - 높이(TA Calibrate - Height)- TA Calibrate - Height (TA Calibrate - Height)
- 리턴 거리(Return Distance) 30 mm- Return Distance 30 mm
- 리턴 속도(Return Speed) 10 mm/sec- Return Speed 10 mm / sec
- 접촉력(Contact Force) 1Contact Force 1
- 샘플 사이즈(Sample Size) 20*20*20 mm방법으로 측정하였으며, 이 측정값을 하기 표 3에 나타내었다.Sample size (Sample Size) was measured by the 20 * 20 * 20 mm method, and the measured values are shown in Table 3 below.
위 표 3에 나타낸 바와 같이, 본 발명의 실시예 1 내지 3에 따라 제조된 쌀국수는 경도, 부착성, 탄력성, 응집성 및 씹힘성이 비교예 1 내지 4보다 우수한 것으로 확인되었다. As shown in Table 3, the rice noodles prepared according to Examples 1 to 3 of the present invention was confirmed that the hardness, adhesion, elasticity, cohesiveness and chewability are superior to Comparative Examples 1 to 4.
또한, 밀가루를 혼합하여 제조된 비교예 5는 실시예와 유사하거나 약간 낮은 조직감을 보이는 것으로 확인되었다. In addition, Comparative Example 5 prepared by mixing the flour was confirmed to show a similar or slightly lower texture than the Example.
또한, 미강과 피쇄미를 혼합하여 사용한 실시예 2가 실시예 1에 비하여 경도, 탄력성 및 씹힘성이 우수한 것으로 확인되었다.
In addition, it was confirmed that Example 2, which used a mixture of rice bran and ground rice, was superior to Example 1 in hardness, elasticity, and chewability.
시험예Test Example 2. 쌀국수의 산패 여부 측정 2. Determination of Rye of Rice Noodles
실시예 및 비교예에서 제조된 쌀국수를 210일 동안 15 ℃에서 보관하여 식품관련 분야에서 3년 이상의 관능검사 경력을 지닌 전문패널 20명으로 하여금 맛, 향 및 육안의 종합적인 검사를 실시하여 9점 척도법(정도가 클수록 9점에 가까움)으로 측정하였으며, 이를 하기 표 4에 나타내었다.The rice noodles prepared in Examples and Comparative Examples were stored at 15 ° C. for 210 days to carry out a comprehensive inspection of taste, aroma and naked eyes by 20 professional panelists with over 3 years of sensory inspection experience in the food-related field. It was measured by the scale method (larger degree is closer to 9 points), it is shown in Table 4 below.
-산패: 1점=산패가 매우 심함, 5점=산패 발생 의심, 9점=산패 발생 없음-Lumpy: 1 point = very severe rancid, 5 points = suspected rancid, 9 points = no rancidity
위 표 4에 나타낸 바와 같이, 본 발명의 실시예 1 및 2에 따라 제조된 쌀국수는 210일이 지나도록 산패가 발생되지 않았으나, 미세기포가 공급되지 않는 주정에 침지시킨 실시예 3은 시간이 지남에 따라 산패가 발생되는 것으로 확인되었다.As shown in Table 4, the rice noodles prepared according to Examples 1 and 2 of the present invention did not cause rancidity after 210 days, but Example 3 immersed in a spirit not supplied with microbubbles over time It was confirmed that rancidity occurred.
또한, 파쇄미를 사용한 비교예 1 및 미강을 볶지 않은 비교예 2, 특히 비교예 2와 비교예 5는 150일 이후에 급격히 산패가 발생하는 것으로 확인되었다.
In addition, Comparative Example 1 using the crushed rice and Comparative Example 2, especially Comparative Example 2 and Comparative Example 5 not roasted rice bran was confirmed that rancidity occurs rapidly after 150 days.
시험예Test Example 3. 면의 관능 평가 3. Sensory evaluation of cotton
실시예 및 비교예에서 제조된 쌀국수를 210일 동안 15℃에서 보관하여 식품관련 분야에서 3년 이상의 관능검사 경력을 지닌 전문패널 20명으로 하여금 관능검사를 실시하여 9점 척도법(정도가 클수록 9점에 가까움)으로 측정하였으며, 이를 하기 표 5에 나타내었다.The rice noodles prepared in Examples and Comparative Examples were stored at 15 ° C. for 210 days to carry out sensory tests by 20 professional panelists with over 3 years of sensory test experience in the food-related field. Close to), which is shown in Table 5 below.
-쫄깃함, 퍼짐성, 외관, 맛 및 조직감: 1점= 매우 나쁘다, 9점= 매우 좋다.-Chewyness, spreadability, appearance, taste and texture: 1 point = very bad, 9 points = very good.
위 표 5에 나타낸 바와 같이, 본 발명의 실시예 1 내지 3에 따라 제조된 쌀국수는 쫄깃함, 퍼짐성, 외관, 맛 및 조직감이 비교예 1 내지 4에 비하여 우수한 것으로 확인되었으며, 특히 쫄깃함에서는 실시예 2가 실시예 1에 비하여 우수하다. 실시예 3은 150일까지 실시예와 유사한 관능성을 보이다가 150일 이후에 급격히 관능성이 낮아지는 것을 확인하였다. 이는 면의 산패와 관련이 있는 것으로 예상된다. As shown in Table 5, the rice noodles prepared according to Examples 1 to 3 of the present invention was found to be excellent in chewyness, spreadability, appearance, taste and texture compared to Comparative Examples 1 to 4, especially in chewy Example 2 Is superior to Example 1. Example 3 showed similar functionality as in Example up to 150 days, it was confirmed that the sensory functionality sharply lowered after 150 days. This is expected to be related to the rancidity of cotton.
또한, 비교예 5는 7일까지 실시예와 유사한 관능성을 보이지만 시간이 지남에 따라 점차 관능성이 낮아지는 것을 확인하였다.
In addition, Comparative Example 5 showed similar functionality as in Example until 7 days, but it was confirmed that the functionality gradually decreases over time.
시험예Test Example 4. 국물의 관능 평가 4. Sensory evaluation of broth
210일 동안 15 ℃에서 보관한 실시예 및 비교예에서 제조된 쌀국수로 끓인 국물을 식품관련 분야에서 3년 이상의 관능검사 경력을 지닌 전문패널 20명으로 하여금 관능검사를 실시하여 9점 척도법(정도가 클수록 9점에 가까움)으로 측정하였으며, 이를 하기 표 6에 나타내었다.The broth boiled with the rice noodles prepared in Examples and Comparative Examples stored at 15 ° C. for 210 days was subjected to sensory tests by 20 professional panelists with more than 3 years of sensory testing experience in the food-related field. Larger, closer to 9 points), and the results are shown in Table 6 below.
-탁도, 외관 및 맛: 1점= 매우 나쁘다, 9점= 매우 좋다.Turbidity, appearance and taste: 1 point = very bad, 9 points = very good.
위 표 6에 나타낸 바와 같이, 본 발명의 실시예 1 내지 3에 따라 제조된 쌀국수로 끓인 국물은 탁도, 외관, 맛이 비교예 1 내지 4에 비하여 우수한 것으로 확인되었다. 특히, 면의 관능성과 마찬가지로 실시예 3은 150일까지 실시예와 유사한 관능성을 보이다가 150일 이후에 급격히 관능성이 낮아지는 것을 확인하였다.As shown in Table 6, the soup boiled with the rice noodles prepared according to Examples 1 to 3 of the present invention was confirmed that the turbidity, appearance, taste is superior to Comparative Examples 1 to 4. In particular, similarly to the functionality of the cotton, Example 3 showed similar functionality as in Example up to 150 days, it was confirmed that the functionality is sharply lowered after 150 days.
또한, 맛에서는 실시예 2가 실시예 1에 비하여 우수하다.In addition, in taste, Example 2 is excellent compared with Example 1.
비교예 5는 7일까지 실시예와 유사한 관능성을 보이지만 시간이 지남에 따라 점차 관능성이 낮아지는 것을 확인하였다.
Comparative Example 5 showed similar functionality as in Example up to 7 days, but it was confirmed that the functionality gradually decreases over time.
시험예Test Example 5. 면과 국물의 종합적 관능 평가 5. Comprehensive sensory evaluation of noodles and broth
210일 동안 15 ℃에서 보관한 실시예 및 비교예에서 제조된 쌀국수로 끓인 쌀국수를 식품관련 분야에서 3년 이상의 관능검사 경력을 지닌 전문패널 20명으로 하여금 관능검사를 실시하여 9점 척도법(정도가 클수록 9점에 가까움)으로 측정하였으며, 이를 하기 표 7에 나타내었다.The rice noodles boiled with the rice noodles prepared in Examples and Comparative Examples stored at 15 ° C. for 210 days were subjected to sensory tests by 20 professional panelists with more than 3 years of sensory testing experience in the food-related field. The larger the value is closer to 9), and the results are shown in Table 7 below.
-조화성, 및 종합적 기호도: 1점= 매우 나쁘다, 9점= 매우 좋다.- harmonious, and comprehensive preference: 1 point = very bad, 9 points = very good.
위 표 7에 나타낸 바와 같이, 본 발명의 실시예 1 내지 3에 따라 제조된 쌀국수와 국물은 조화성 및 종합적 기호도가 비교예 1 내지 4에 비하여 우수한 것으로 확인되었다.As shown in Table 7, the rice noodles and broth prepared according to Examples 1 to 3 of the present invention was confirmed to be excellent in harmony and overall preference compared to Comparative Examples 1 to 4.
반면, 비교예 5는 150일까지 실시예와 유사한 조화성 및 종합적 기호도를 보이다가 150일 이후에 급격히 조화성 및 종합적 기호도가 낮아지는 것으로 확인되었다.
On the other hand, Comparative Example 5 showed similar harmonization and overall acceptability similar to the example up to 150 days, but after 150 days, it was confirmed that the harmonization and overall acceptability suddenly decreased.
Claims (16)
(B) 쌀가루 100 중량부에 대하여 상기 볶은 미강가루 20 내지 70 중량부 및 타피오카전분 10 내지 70 중량부를 포함한 쌀국수 혼합물을 반죽기에 투입하여 반죽하는 단계;
(C) 상기 반죽을 압출식 성형기에 넣고 증숙과정을 거쳐서 면을 생산하는 단계;
(D) 상기 생산된 면을 냉각시키고 숙성하는 단계; 및
(E) 상기 숙성된 면을 주정에 침지시키고 건조하는 단계를 포함하는 미강을 이용한 중간수분 쌀국수의 제조방법.(A) roasting a rice bran having an average particle diameter of 50 to 80 mesh to obtain a rice bran powder;
(B) kneading a mixture of rice nucifera containing 20 to 70 parts by weight of the roasted rice bran powder and 10 to 70 parts by weight of tapioca starch into a kneader to 100 parts by weight of the rice flour;
(C) placing the dough in an extrusion molding machine and producing a surface through a steaming process;
(D) cooling and aging the produced surface; And
(E) Method of producing a medium-moisture rice noodles using rice bran comprising the step of immersing the dried noodles in alcohol and drying.
미강을 건식, 습식 또는 반습식으로 롤밀분쇄, 핀밀분쇄 또는 기류분쇄하여 가루로 분쇄하는 단계;
상기 분쇄된 미강 가루 중 평균입경이 50 내지 80 메쉬인 가루를 선별하는 단계; 및
상기 선별된 미강가루를 120 내지 150 ℃로 5 내지 20분 동안 볶는 단계를 포함하여 제조된 것을 특징으로 하는 미강을 이용한 중간수분 쌀국수의 제조방법.7. The method of claim 6, wherein in step (A)
Pulverizing the rice bran by dry milling, wet milling or semi-wet milling, finely milling or air milling and pulverizing the same into powder;
Selecting powder having an average particle size of 50 to 80 mesh among the pulverized rice bran flour; And
Method for producing an intermediate moisture rice noodles using the rice bran, characterized in that it comprises the step of roasting the selected rice bran powder at 120 to 150 ℃ for 5 to 20 minutes.
7. The method of claim 6, wherein the step (E) is to dry the rice noodles so that the water content is 30 to 60%.
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