KR20030031078A - An unfailing sign of manufacture and mechanical construction of to make nutrition on the spot rice noodle. - Google Patents
An unfailing sign of manufacture and mechanical construction of to make nutrition on the spot rice noodle. Download PDFInfo
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- KR20030031078A KR20030031078A KR1020030019005A KR20030019005A KR20030031078A KR 20030031078 A KR20030031078 A KR 20030031078A KR 1020030019005 A KR1020030019005 A KR 1020030019005A KR 20030019005 A KR20030019005 A KR 20030019005A KR 20030031078 A KR20030031078 A KR 20030031078A
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- rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 66
- 235000009566 rice Nutrition 0.000 title claims abstract description 66
- 235000012149 noodles Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000016709 nutrition Nutrition 0.000 title claims description 12
- 230000035764 nutrition Effects 0.000 title claims description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000010276 construction Methods 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 65
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920001661 Chitosan Polymers 0.000 claims abstract description 16
- 238000004898 kneading Methods 0.000 claims abstract description 16
- 230000032683 aging Effects 0.000 claims abstract description 13
- 240000000249 Morus alba Species 0.000 claims abstract description 12
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 229920000642 polymer Polymers 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 16
- 241001070941 Castanea Species 0.000 claims description 9
- 235000014036 Castanea Nutrition 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 229920000742 Cotton Polymers 0.000 claims description 8
- 240000005979 Hordeum vulgare Species 0.000 claims description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000008935 nutritious Nutrition 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 235000008446 instant noodles Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 6
- 241001107116 Castanospermum australe Species 0.000 abstract description 3
- 235000021279 black bean Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000008719 thickening Effects 0.000 abstract 1
- 210000002257 embryonic structure Anatomy 0.000 description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 235000009161 Espostoa lanata Nutrition 0.000 description 4
- 240000001624 Espostoa lanata Species 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- YGOTZDUFHLLYJO-UHFFFAOYSA-N 2-azaniumyl-2-hydroxypropanoate Chemical compound CC(N)(O)C(O)=O YGOTZDUFHLLYJO-UHFFFAOYSA-N 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 229940100445 wheat starch Drugs 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000000843 anti-fungal effect Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000013538 functional additive Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001440219 Gabara Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000002766 immunoenhancing effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229920003169 water-soluble polymer Polymers 0.000 description 1
Classifications
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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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
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- Noodles (AREA)
Abstract
Description
본 발명은 쌀눈이 살아 있는 쌀 배아미와 인체 면역력 증강효과 및 쌀가루가 가지고 있는 점성력의 문제점을 강화시키면서 식품의 보관상태를 연장시켜주는 기능을 갖고 있는 고분자 키토산과The present invention relates to a polymer chitosan having a function of extending the storage state of foods while reinforcing the problems of rice germ and the immunity enhancing effect of rice flour and the viscosity of the rice flour, which are alive with rice eyes.
즉석 쌀국수의 영양과 맛을 더하기 위한 그밖에 혼합물(미강, 검정콩가루, 전분, 소맥분, 밤가루, 뽕잎가루)을 반죽시 점성력을 높이면서 면발의 부드러움을더해주는 알칼리 활성수가 생성되는 반죽장치를 통해 반죽후 진공 상온숙성고와 냉동 숙성고에서 숙성, 건조 시키는 방법으로 즉석 영양 쌀국수를 제조하는 방법 및 그 제조장치에 관한 것으로After kneading through a kneading device that produces alkali-active water that increases the viscosity and adds the softness of noodles when kneading other mixtures (rice bran, black soy flour, starch, wheat flour, chestnut powder, mulberry leaf powder) to add the nutrition and taste of instant rice noodles The present invention relates to a method for manufacturing instant nutritious rice noodles by drying and drying in a vacuum room temperature high temperature freezer and a freeze-aged high-temperature oven, and a manufacturing apparatus thereof.
더욱 상세하게는 쌀에서 영양성분이 65% 이상 차지하는 쌀눈 즉 배아가 붙어 있으면서 항균, 항곰팡이성 성분과 인체 활성화, 면역 증강효과가 있으면서 쌀가루 혼합물 반죽시 점성력을 강화시켜 주는 고분자 키토산분말과 뽕잎가루, 볶은 검정콩, 미강, 밤가루, 전분 및 소맥분을 표 1-1의 비율로 혼합하여 알칼리 활성수로 반죽 후More specifically, the high molecular weight chitosan powder and mulberry leaf powder, which have an antibacterial, antifungal component and human body activation and immune boosting effect, enhance the viscosity when kneading rice flour mixture, which has rice eyes or embryos that contain more than 65% of nutrients in rice. Roasted black beans, rice bran, chestnut powder, starch and wheat flour were mixed in the ratio of table 1-1 and kneaded with alkaline activated water.
압축기에 의해 1~2m/m 지름의 굵기로 면을 뽑아 진공 숙성장치와 냉동 숙성장치에서 일정기간 숙성시킨후 해체장치에서 면발을 분리한 다음 건조장치 또는 자연 건조장에서 분리된 면발을 건조, 일정한 크기로 절단기에서 절단 시킨 후 스프와 함께 120g씩 자동 포장하면 즉석에서 뜨거운 물만 부어 먹을 수가 있는 3분 즉석 쌀국수의 제조방법 및 제조장치에 관한 것이다.After extracting cotton with a diameter of 1 ~ 2m / m by the compressor and aging for a certain period of time in vacuum aging and freezing aging, separate the cotton ball from the dismantling device, and then dry the cotton ball from the drying device or natural drying room If the automatic cutting with 120g by soup after cutting in the furnace cutting machine relates to a manufacturing method and a manufacturing apparatus of instant 3 minutes instant rice noodles that can be eaten only hot water poured immediately.
일반적으로 뜨거운 물을 부어서 즉석에서 먹을 수 있는 라면류는 다양하게 제품으로 나와있어 연간 엄청난 양이 소비되고 있으나 쌀을 이용한 즉석 쌀국수는 다양한 품목으로 개발되지 못해 소비자의 욕구를 충족시키지 못했다.In general, instant noodles can be eaten immediately by pouring hot water, which is consumed in huge quantities every year. However, instant rice noodles made with rice have not been developed into various items, and have not been able to meet consumer needs.
쌀로 만든 즉석 쌀국수는 밀가루를 기름에 튀겨 만든 즉석 컵라면에 비하여 맛이 개운하고 먹고 난 후에도 속이 편할 뿐만 아니라 영양성분과 그 밖에 장점이 많음에도 불구하고Instant rice noodles made of rice are not only easy to eat after eating but also have a nutritious taste and other advantages compared to instant cup noodles made of flour fried in oil.
다양한 종류의 기능성 즉석 쌀국수가 개발되지 못해 우리쌀이 남아도는 현실에도 밀수입으로 외화가 낭비되고 있는가 하면 컵라면의 영양 불균형으로 비만, 성인병의 원인이 되기도 한다.Foreign currency is wasted due to smuggling even in the reality that Korean rice remains because various kinds of functional instant rice noodles are not developed, and nutritional imbalance of cup ramen can cause obesity and adult diseases.
더구나 시중에 나와있는 기름에 튀긴 컵라면은 이제 소비자가 식상할 뿐만 아니라 서구식 패스트푸드 음식에 길들여지고 있는 청소년들의 건강을 위해 간편하게 먹을 수 있는 즉석 쌀가공 제품이 요구되고 있다.In addition, the fried cup ramen on the market is now demanding ready-to-eat rice products for consumers not only to eat but also for the health of teenagers who are being tamed by western fast food.
그러나 쌀은 밀가루처럼 분말하여 즉석 쌀국수를 만들려면 점성력이 떨어져 면발에 끈기가 없을뿐만 아니라 기름에 튀기지 않고 숙성에 의해 자연적으로 익혀야 하는 기술적 한계가 있다.However, in order to make instant rice noodles with flour like flour, there is a technical limitation that the viscous power is low, so there is no persistence in noodle and it must be cooked naturally by ripening without being fried in oil.
또한 영양적 가치가 높은 물질과 기능성 첨가물을 함께 하여 반죽할 경우 점성력에 더욱 문제가 야기되는 기술적인 문제가 있다.In addition, there is a technical problem that causes more viscous force when kneading together with a high nutritional value and functional additives.
상기과 같은 문제점을 해결하기위해 본 발명은 쌀가루가 가지고 있는 점성력 부족으로 생기는 문제점과 본 발명 제품의 영양성분과 기능성을 보강하기 위해 일반 쌀 대신에 특수 도정기에서 도정된 쌀눈이 살아있는 배아미를 사용하여 비타민B1, B2, B6과 가바라는 감마 아미노락산을 향상 시켰으며In order to solve the above problems, the present invention is a problem caused by the lack of viscosity of the rice flour and vitamin B1, using live embryos in which rice eyes are milled in a special mill instead of ordinary rice to reinforce the nutritional ingredients and functionality of the present invention. B2, B6 and Gabara enhanced gamma aminolactic acid
기능성을 높이기 위해 생체내에서 콜레스테롤의 저하, 지방의 흡착배출, 면역증강 작용을 하는 고분자 키토산과 당뇨병에 효과가 있는 뽕잎가루를 일정량 첨가시켰으며In order to increase the functionality, a certain amount of chitosan, which is effective in lowering cholesterol, adsorption release of fat, and immuno-enhancing effects, and mulberry leaf powder, effective for diabetes, were added.
그 밖에 쌀가루 혼합물 반죽시 점성력이 떨어지는 점을 보강하기 위해 키토산의 점성력 강화성분과 알칼리 활성수를 일반물 대신 사용하므로써 반죽시 점성력을 강화시키면서 면발이 부드럽고 쫄깃쫄깃 하도록 하여 쌀가공 국수가 가지고 있는 점성력 부족과 영양, 맛의 다양화 및 기능성 건강식품으로 개발 하고자 하였다.In addition, by reinforcing the viscosity drop when kneading rice flour mixture, the viscosity reinforcement component of chitosan and alkali-activated water are used instead of general water, so that the noodles are soft and chewy while strengthening the viscosity when kneading. To develop nutritional and flavor diversification and functional health food.
도 1 은 본 발명의 건강 즉석 쌀국수를 제조하는 공정을 보여주는 공정도1 is a process chart showing a process for producing a healthy instant rice noodles of the present invention
*도면의 주요부분에 대한 부호 설명* Explanation of symbols on main parts of the drawings
10 : 원료혼합장치 12 : 자동반죽기10: raw material mixing device 12: automatic dough
14 : 압 축 기 16 : 진공 숙성장치14: compressor 16: vacuum ripening device
18 : 냉동 숙성고 20 : 면해체장치18: freezing aged 20: surface dismantling device
22 : 건 조 기 24 : 면절단장치22: dryer 24: face cutting device
28 : 포 장 기 30 : 알칼리 활성수 생성장치28: packaging machine 30: alkali active water generating device
본 발명의 즉석 쌀국수의 제조공정은 우선 쌀눈이 붙어있는 배아미를 제조하여 배아 쌀가루를 획득하는 단계와The instant rice noodle manufacturing process of the present invention comprises the steps of obtaining embryonic rice flour by first preparing embryos with rice eyes;
고분자 키토산과 뽕잎가루의 기능성 첨가물과 맛, 영양을 더하기 위한 소맥분, 전분, 검정콩가루, 미강, 밤가루를 일정 비율로 계량 혼합 후 상기 쌀가루와 함께 골고루 잘 섞인 원료를 획득하는 단계와After measuring and mixing the functional additives of the polymer chitosan and mulberry leaf powder with flour, starch, black bean flour, rice bran and chestnut powder to add the taste and nutrition, and obtaining the raw material evenly mixed with the rice flour and
혼합된 상기 혼합물을 알칼리활성수가 생성되는 자동 반죽기에서 자동반죽하는 단계와Automatically kneading the mixed mixture in an automatic dough machine in which alkali active water is produced;
자동 반죽된 혼합반죽물을 압축장치에 의해 15cm 굵기로 성형물을 얻는 단계와Obtaining the molded product with a thickness of 15 cm by means of a compression device for the automatic dough mixture dough
압축장치에서 얻어진 성형물을 진공상태의 상온 숙성고에서 일정시간 숙성시키는 단계와 -18∼-20℃의 냉동고에서 48시간 재숙성 시키는 단계A step of aging the molded product obtained in the compression device in a vacuum at room temperature for a certain time and a step of reaging in a freezer at -18 ~ -20 ℃ for 48 hours
그리고 냉동고에서 2일동안 숙성, 성형된 냉동된 면을 면발 분리장치를 통해 면발을 자동 분리시키는 단계와And the step of automatically separating the cotton noodle in the freezer for 2 days through the cotton bran separator, aged and molded in the freezer and
분리된 면발을 다시 건조기 또는 자연 건조장에서 24시간 건조시킨 후 자동 절단기에서 일정 크기로 절단하는 단계와The separated cotton wool is dried again in a dryer or a natural drying room for 24 hours, and then cut into a predetermined size using an automatic cutter.
일정 굵기의 면을 건조상태와 숙성된 상태를 검사 한 후 120g씩 스프와 함께 자동 포장하여 영양 즉석 쌀국수를 얻는 것을 특징으로 한다.After checking the dry and mature state of a certain thickness of the noodles and 120g by automatically packing with soup, characterized in that to obtain nutritious instant rice noodles.
이하 본 발명의 건강 즉석 쌀국수 제조방법 및 제조장치에 대해서 상세히 도1의 도면을 통해 설명하기로 한다.Hereinafter, a method and a manufacturing apparatus for healthy instant rice noodles of the present invention will be described in detail with reference to FIG. 1.
본 발명은 우선 원료 교반 혼합기(10)에서 쌀눈이 살아있는 배아미 쌀가루와 고분자 키토산, 뽕잎가루, 그 밖에 첨가물인 밤가루, 전분, 소맥분, 미강, 검정콩가루를 표1-1과 같은 비율로 하여 원료를 골고루 교반 혼합한다.In the present invention, the raw material is stirred evenly in the raw material stirring mixer (10) in the proportions of rice flour and live chitosan, polymer chitosan, mulberry leaf powder and other additives chestnut powder, starch, wheat flour, rice bran, black soybean flour in the same ratio as in Table 1-1. Stir and mix.
여기서 원료로 사용되는 배아미와 그 밖에 각종 첨가물의 성분과 역할을 좀더 상세히 설명한다면If you explain in more detail the components and roles of embryos and other additives used as raw materials
우선 쌀눈이 살아있는 배아미는 11분도의 백미와 같은 조건으로 쌀눈을 85% 붙어 있게 하면서 저온도장으로 쌀단백질이 그대로 유지되고 비타민B군이 일반 백미보다 2.5배, 비타민E는 10배이상 높을 뿐만 아니라 쌀눈속에 감마아미노락산이 풍부하게 들어 있어 변비해소, 신장기능 개선, 비만예방등에 크게 도움을 준다.First of all, the embryos with rice eyes keep 85% of rice eyes under the same conditions as 11 minutes of white rice, and the low-temperature coating keeps the rice protein intact, and the vitamin B group is 2.5 times higher than normal white rice, and vitamin E is 10 times higher than in rice. Gamma amino lactic acid is rich in constipation, renal function improvement, obesity prevention, etc. greatly helps.
또한 수용성 고분자 키토산은 천연 고분자 장점을 살린 효과가 높은 건강식품 소재로 항균성, 항곰팡이성분을 갖고있어 식품의 보존기간을 연장시켜 줄 뿐만 아니라 반죽시 점성력을 높여 쌀의 점성력 부족성분을 보강시켜 주는가 하면 생체내 콜레스테롤 저하, 지방의 흡착배출, 면역증강 작용등의 생리활성 작용이 인증된 바 있는 식품 첨가물이다.In addition, water-soluble polymer chitosan is a health food material with high effectiveness of natural polymers. It has antimicrobial and anti-fungal ingredients, which not only prolongs the shelf life of food but also enhances the viscosity during kneading to reinforce the lack of viscosity of rice. It is a food additive that has been certified for physiological activity such as lowering cholesterol in the body, adsorption release of fat, and immune enhancing effect.
뽕잎가루 역시 당뇨에 효과가 있는 건강식품의 첨가물로 많이 사용되며 미강은 노화방지, 비만 억제 효과가 있음이 이미 여러 실험을 거쳐 밝혀진바 있다.Mulberry leaf powder is also used as an additive in health foods that are effective in diabetes, and rice bran has been found to have been tested through several experiments to prevent aging and obesity.
그 밖에 검정콩가루, 밤가루등은 맛과 각기 가지고 있는 맛과 성분이 상기 첨가물과 잘 혼합되여 영양과 맛이 풍부한 기능성 식품으로 역할을 하게 하였다.In addition, black soy flour, chestnut powder, etc., the taste and each flavor and ingredients are well mixed with the additives to serve as a functional food rich in nutrition and taste.
또한 본 발명의 즉석 쌀국수의 다양한 소비를 위하여 상기 원료중에 (표1-2) 와 같이 보리가루를 추가 함으로써 즉석 보리국수가 되게 하였으며 (표1-3) 과 같이 배아미, 전분, 소맥분, 볶은 콩가루를 원료로만하여 보급형 즉석 쌀국수를 제조할 수 있다.In addition, for the various consumption of instant rice noodles of the present invention by adding barley flour as shown in (Table 1-2) in the raw material to make instant barley noodles as shown in (Table 1-3) embryos, starch, wheat flour, roasted soy flour Only raw materials can be used to prepare instant rice noodles.
원료 교반 혼합기(10)에서 골고루 잘 섞인 혼합물을 3단계 정수시킨 후 전기분해 및 맥반석 활성장치에서 생성되는 PH9.5의 알칼리성 활성수가 나오는 자동 반죽기(12)에서 반죽을 한다.After mixing the well-mixed mixture evenly in the raw material stirring mixer 10 in three stages, the dough is kneaded in an automatic dough machine 12 having alkaline active water of PH9.5 generated by electrolysis and ganban stone activator.
여기서 반죽시 일반물 대신 사용되는 알칼리성 활성수는 일반물 보다 칼슘수치가 30% 증가된 알칼리수로 흡수력, 용해력이 크고 미네랄이 풍부하여 반죽시 점성력이 좋아질뿐 아니라 면발이 부드럽고 쫄깃쫄깃한 상태를 유지 하도록 하는 작용을 한다.Alkaline active water, which is used instead of general water when kneading, is alkaline water with a 30% increase in calcium level than general water, which has high absorption power, high solubility, and rich in minerals, which not only improves the viscosity when kneading but also keeps the cotton ball soft and chewy. It works.
상기 자동 반죽기(12)에서 잘 반죽된 반죽물을 압축기(14)에 넣어서 용도에 따라 1∼2m/m 지름의 굵기로 성형된 면을 뽑아낸다.The dough kneaded well in the automatic dough machine 12 is put in the compressor 14, and the surface shaped to a thickness of 1 to 2 m / m diameter is extracted according to the purpose.
일정 굵기의 성형된 면발을 상온 진공숙성고(16)에서 24시간 상온 숙성시킨다. 이때 가능한 공기를 제거한 진공상태에서 숙성시켜야 숙성 효과를 높일 수 있다.Molded noodle of a certain thickness is aged at room temperature for 24 hours at room temperature vacuum ripening (16). At this time, the aging effect should be increased by aging under vacuum to remove possible air.
24시간 진공 숙성시킨 면을 다시 냉동숙성고(18)에서 영하 18~20℃의 온도를 유지하면서 48시간 냉동숙성 시킨다.The surface is vacuum-aged for 24 hours again freeze aging in a freezing aged (18) while maintaining the temperature of minus 18 ~ 20 ℃.
냉동 숙성고(18)에서 냉동 숙성된 냉동면을 면발 분리장치(20)에서 붙어있는 면을 분리 시킨다.The frozen surface of the freezing aged in the freezing ripening (18) is separated from the surface attached to the cotton claw separator (20).
불리된 면을 일정량 분리하여 걸대에 걸어 건조기(22) 또는 자연 건조장에서 상온으로 24시간 건조시킨 후After separating a certain amount of disadvantageous cotton on a hanger and drying it for 24 hours at room temperature in a dryer (22) or a natural drying plant
절단기(24)에서 면발을 15cm 길이로 절단시킨 다음 품질검사 후 자동포장장치(28)에서 120g씩 스프와 함께 자동포장, 출하한다.After cutting the cotton ball to 15cm length in the cutter 24, and after the quality inspection, 120g by the automatic packaging device 28, and automatically packed, shipped.
이렇게 제조된 영양 즉석 쌀국수는 보존기간이 1년 정도로 뜨거운 물을 부어 3분정도 경과 후 먹을수 있으며 맛이 단백하고 쫄깃쫄깃하여 먹고 난 후 속이 개운하다. 이때 스프의 종류를 달리하면 맛 또한 다양화 할수 있다.The nutritious instant rice noodles prepared in this way can be eaten after 3 minutes by pouring hot water with a shelf life of about 1 year. The taste is soft and chewy. At this time, different types of soup can be diversified in taste.
본 발명의 조성율비율로 표1-1과 같으며 배아 쌀가루 대신 일정비율(표1-2)의 보리가루를 섞어 보리 즉석 국수로도 제조할 수 있다. 또한 (표 1-3)의 조성비율로 하여 보급형 일반 즉석 쌀국수도 제조할 수 있다.The composition ratio of the present invention is shown in Table 1-1, and instead of embryonic rice flour, barley flour of a certain ratio (Table 1-2) may be mixed to prepare instant barley noodles. In addition, it is also possible to manufacture a general-purpose instant rice noodles with the composition ratios shown in Table 1-3.
(표1-1)Table 1-1
(표1-2)Table 1-2
(표1-3)Table 1-3
이상에서와 같이 본 발명의 배아미, 뽕잎가루 및 고분자 키토산과 각종 혼합물을 알칼리활성수가 생성되는 특수 반죽장치에 의해 반죽함으로써 쌀가루와 보리가루 및 그 밖에 각종 혼합물의 단점인 점성력 부족상태를 고분자 키토산과 더불어 점성력을 강화시킴으로써 반죽이 가능하도록 하였다.As described above, by kneading the embryo, mulberry leaf powder and polymer chitosan and various mixtures of the present invention by a special kneading device that generates alkali-activated water, the lack of viscosity, which is a disadvantage of rice flour and barley flour and other various mixtures, together with the polymer chitosan Strengthening the viscosity to make the dough possible.
더구나 쌀눈이 살아있는 배아미를 사용함으로써 쌀이 가지고 있는 영양성분을 최대한 활용, 비타민B와E 그리고 감마 아미노락산을 향상시켰다.In addition, the use of embryos with live rice eyes maximizes the nutritional properties of rice, enhancing vitamins B and E and gamma aminolactic acid.
또한 고분자키토산과 뽕잎가루를 첨가하여 생체면역 증강, 콜레스테롤의 저하 등의 기능성 식춤이 되도록 하였으며,In addition, by adding high molecular chitosan and mulberry leaf powder to functional enhancement such as bioimmunity enhancement, cholesterol lowering,
미강, 볶은 검정콩가루, 밤가루를 첨가물로 하여 맛과 영양성분을 동시에 충족시켜 줌으로By adding rice bran, roasted black soybean powder and chestnut powder as additives to satisfy taste and nutrition
밀가루를 가름에 튀겨 만든 일반 컵라면에 비하여 맛이 개운하고 면발 또한 부드러우면서도 쫄깃쫄깃하고 소화가 잘 될뿐만 아니라 쌀과 그밖에 기능성 혼합물로 만들어 맛과 영양이 풍부하면서도 건강 다이어트 식품으로 적합하다고 본다.Compared to regular cup ramen made by frying flour, the taste is refreshing and the noodles are soft, chewy and digestible, and are made of rice and other functional mixtures, which are rich in taste and nutrition and are suitable as healthy diet foods.
그리고 자라나는 청소년들에게 쌀의 중요성을 알리는 계기가 되어 쌀소비 감소로 인한 쌀재고 문제 해결에도 크게 기여할 수 있고 또한 수출상품으로도 경쟁력을 확보할 수 있다고 본다.In addition, it is an opportunity to inform growing youth the importance of rice, which can greatly contribute to solving the rice inventory problem caused by reduced rice consumption, and also can secure competitiveness as an export product.
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| KR100865454B1 (en) * | 2008-07-07 | 2008-10-28 | 김성임 | Dough composition containing mulbery leaves powder |
| KR100878020B1 (en) * | 2007-02-14 | 2009-01-13 | 주식회사 멀베리식품 | a making method for rice noodles |
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| KR100878020B1 (en) * | 2007-02-14 | 2009-01-13 | 주식회사 멀베리식품 | a making method for rice noodles |
| KR100906422B1 (en) * | 2007-05-08 | 2009-07-09 | 박주환 | Noodle including natural material of immune activity and manufacturing method thereof |
| KR100934755B1 (en) * | 2007-10-09 | 2009-12-31 | 한국식품연구원 | Rice noodles containing Goami and its manufacturing method |
| KR100989637B1 (en) * | 2008-04-01 | 2010-10-26 | 한국식품연구원 | Instant rice noodle with functional materials and Manufacturing method thereof |
| KR100865454B1 (en) * | 2008-07-07 | 2008-10-28 | 김성임 | Dough composition containing mulbery leaves powder |
| KR100952345B1 (en) * | 2008-09-25 | 2010-04-09 | 김기선 | The freemix to make rice noodles and the rice noodles and the making method thereof |
| KR101254298B1 (en) * | 2011-11-10 | 2013-04-12 | 김은정 | A making method for gaba noodles |
| CN105639439A (en) * | 2015-12-31 | 2016-06-08 | 湖北大学知行学院 | Noodle product based on rice processing byproducts and production method of noodle product |
| CN105639439B (en) * | 2015-12-31 | 2020-04-10 | 湖北大学知行学院 | Noodle product based on rice processing by-products and production method thereof |
| CN110226701A (en) * | 2019-07-17 | 2019-09-13 | 张光泉 | A kind of plumule method for producing rice noodles |
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