KR20120125703A - Composition of rice noodle containing cellulose ether and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a rice noodle composition comprising cellulose ether, and more particularly, to a rice noodle prepared by adding at least one cellulose ether to rice flour.
According to the present invention, by adding cellulose ether to rice flour when manufacturing rice noodles, rice noodles containing up to 90.0% to 99.9% of rice content can be prepared. Since the cellulose ether has useful properties such as thickening, water retention, and elasticity, when the rice cellulose is prepared by adding the cellulose ether appropriately, rice noodles having high noodle qualities, dryness and taste can be obtained.

Description

Composition of rice noodle containing cellulose ether and manufacturing method thereof {Composition of rice noodle containing cellulose ether and manufacturing method}

The present invention relates to a rice noodle composition comprising cellulose ether, and more particularly, to a rice noodle prepared by adding at least one cellulose ether to rice flour.

Noodles are one of the most popular foods that have been established as one of the world's favorite foods since the past. Noodles, noodles and other noodles are mostly made of flour, but digestion is slow after meals. On the other hand, rice is not only excellent in digestibility compared to wheat, but also has physiological functions such as cholesterol lowering effect, blood pressure suppression effect, obesity prevention effect and antioxidant effect. In addition, it is a stable food ingredient with high self-sufficiency in Korea, and it is inducing the consumption of rice in the country because of its large share in the rural economy.However, since the consumption of rice is decreasing, noodles such as noodles and ramen other than rice and rice cake are There is a desire to promote rice consumption by processing into forms.

However, despite the advantages and necessity of rice noodles, unlike wheat, rice has no gluten content, so the processability is not good, so making noodles using rice is not sticky, so it is not sticky in manufacturing process and cannot be made into cotton form. When the rate of fall is high, when boiled, the rice powder is separated from the noodles, and the rice powder is dispersed in the soup including noodles, so that the soup is very turbid and the noodles are easily broken.

In order to solve this problem to produce a rice noodles, various attempts have been made, some of which have been disclosed in the patent application. For example, Korean Patent No. 10-0524519 discloses that rice dry noodles can be prepared by using ungelatinized rice flour, luxury rice flour, gluten, and gum, and Korean Patent No. 10-0838579 discloses rice noodles containing lotus leaf and the preparation thereof. The method is disclosed, rice noodles can be prepared by mixing 100 parts by weight of flour, 70-75 parts by weight of rice flour, 9-12 parts by weight of potato starch, 4-7 parts by weight of lotus leaf powder, and 0.5-0.7 parts by weight of gluten. It is described that it can be eaten immediately after a simple treatment in hot water for 2-4 minutes. In addition, the Republic of Korea Patent No. 10-0425772 discloses about the rice flour, gluten, dextrin, xanthan gum, sugar, salt, degreasing fields containing the baking, noodle, rice flour premix composition, Republic of Korea Patent No. 10-0492627 It relates to a method for manufacturing rice ramen, and describes that instant rice ramen can be prepared by crushing and kneading rice, making ramen noodle with a noodle making machine, steaming, shaping and roasting, and then cooling and cutting and packaging. Republic of Korea Patent No. 10-0719964 relates to a method for manufacturing rice ramen, and after heating rice flour, flour, and starch at a constant temperature and time, the rice is immersed / pulverized in purified water, and rice flour: flour: starch is mixed at a constant ratio in a molding machine. It is described that the noodles can be prepared by inserting and extruding to prepare noodles. In addition, Japanese Patent No. 1994-091805 relates to a method of manufacturing a noodle food in which rice is mixed, and describes a method of making noodles by mixing rice and wheat flour, kneading with addition of saline, and rolling. No. 20060198933 discloses a method for making bread or noodles using rice, and the rice is immersed in water and then crushed to allow α, α-trehalose or maltitol to penetrate into the rice, and then partially dried and ground. It describes a method used to make bread or noodles using dried rice flour.

However, the prior art is not 100% rice noodles are often low digestibility, mixed with flour or gluten ingredients that may cause allergies to a particular person does not have the advantage of 100% rice processed food, or the shape of the cotton form? It does not give the chewy taste of the noodles prepared from flour, there is a problem having a form close to the rice cake noodles that are easily crumb when boiled. For this reason, rice noodles such as rice noodles and rice ramen are being ignored by consumers.

Accordingly, the present inventors have made diligent research efforts to overcome the problems of the prior arts, and when one or more cellulose ethers are added to rice flour, the noodle is remarkably increased, and the effect of reducing the fall rate and enhancing the strength of the noodle is obtained. As well as, when boiled, while maintaining the shape of a neat noodle, it is possible to manufacture a rice noodle with excellent taste, and confirmed that the rice content can be increased up to 99.9%, to complete the present invention.

Therefore, the main object of the present invention is to provide a rice noodle composition containing cellulose ether.

Another object of the present invention is to provide a method for producing rice noodles using the rice noodles composition.

According to one aspect of the present invention, the present invention provides a rice noodle composition characterized by containing cellulose ether.

The term “cellulose ether” of the present invention can be obtained by applying various etherifying agents such as alkyl halides, alkyl sulfates or alkyl oxides to a solution moistened with alkali cellulose or cellulose in concentrated alkali. That is, it is a cellulose derivative which etherified the hydroxyl group of cellulose.

In the composition of the present invention, the cellulose ether is an alkyl cellulose such as methyl cellulose, ethyl cellulose, propyl cellulose; Hydroxyalkyl celluloses such as hydroxymethyl cellulose, hydroxyethyl cellulose and hydroxypropyl cellulose; Hydroxyalkyl alkyl celluloses such as hydroxypropyl methyl cellulose, hydroxyethyl methyl cellulose and the like, and more preferably methyl cellulose, hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose, ethyl cellulose, hydroxyethyl It is characterized by containing one or more selected from the group consisting of cellulose, hydroxyethyl ethyl cellulose, hydroxypropyl ethyl cellulose and butyl cellulose.

The composition according to the invention is characterized in that it contains 0.1 to 10% of cellulose ethers.

The rice noodles composition and the method for producing rice noodles according to the present invention is characterized in that it can contain up to 90.0 to 99.9% of rice.

When preparing rice noodles using the rice noodles composition according to the present invention, in addition to cellulose ether, it may further contain components such as starch, barley, wheat and the like commonly used.

Rice, unlike wheat, does not have a protein component called gluten, so it is difficult to form agglomerates due to the difficulty of forming a network between particles, and because of this property, it is difficult to mold in the form of cotton because of its low kneading and noodle-making properties. However, in the present invention, since the cellulose ether contained in the rice noodles composition has its own thickening property (viscous property) and water retention, when it is included in rice and water together, rice cellulose aggregates together based on the thickening property. As a result, the dough properties are greatly increased and the noodle making is possible. In addition, even when cooked in the form of noodles, such as noodles or ramen noodles after cellulose ether is agglomerated and combined with rice flour can prevent the phenomenon that the soup is turbid because the rice powder is separated. In addition, the cellulose ether has a water-retaining property, and when included in rice and water to prevent the water from evaporating quickly, it can prevent the phenomenon of being broken or falling when dried to cotton. In addition, since the cellulose ether has excellent elasticity in the wet state, when added to rice, it gives the chewy property, and when it is prepared with noodles and ramen, the taste is greatly improved.

Useful properties such as thickening, water retention, and elasticity of the cellulose ether are mainly related to the viscosity and the amount of the cellulose ether. Therefore, in order for the prepared rice noodles to exhibit excellent flavourability, the viscosity of the cellulose ether is measured at 20 ° C. and 20 rpm using a Brookfield viscometer based on a 2% solution. It is better to use what you have. When the viscosity is lowered to 100 cps or less, the thickening, water retention, and elasticity are lowered, making it difficult to manufacture rice noodles and rice ramen, or the performance of the food and the like deteriorates. As the viscosity of cellulose products increases, the performance of rice noodles improves, but the degree of polymerization of cellulose itself is limited. Thus, the viscosity of cellulose ether products obtained by reforming is limited to 200,000 cps or less.

The amount of cellulose ether added is 0.1 based on 100 parts by weight of rice. To add to 15 parts by weight, preferably 0.1 to 10 parts by weight to prepare the rice noodles. When added in an amount of 0.1 parts by weight or less, the thickener, water retention, and elasticity of the cellulose ether may not be sufficiently expressed, and thus the performances such as moldability and taste may not be expressed. The dough is rather difficult, not noodle-making, and the dough is cracked.

The term "rice noodles" of the present invention includes all types of noodles, such as noodles, ramen, udon.

According to another aspect of the present invention, the present invention provides a rice noodle manufacturing method having high noodle-making, drying and flavourability, comprising the following steps:

a) mixing rice flour, water and cellulose ether;

b) kneading the mixture;

c) aging after kneading; And

d) step of noodle making and drying after the aging.

In the manufacturing method according to the present invention, step a) is characterized in that the mixture of 40 to 80 parts by weight of water and 0.1 to 10 parts by weight of cellulose ether in 100 parts by weight of rice flour.

In the present invention, the cellulose ether is in the group consisting of methyl cellulose, hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose, ethyl cellulose, hydroxy ethyl cellulose, hydroxyethyl ethyl cellulose, hydroxypropyl ethyl cellulose and butyl cellulose It is characterized by containing one or more selected.

In a specific embodiment of the present invention, after preparing the rice noodle through the above method, the performance evaluation was performed, the higher the viscosity of the added cellulose ether, the higher the amount added, the more the one or more cellulose ethers are mixed and added It was found that the performance of the prepared rice noodles was excellent. At this time, the viscosity of the cellulose ether is preferably 100 cps or more and 60,000 cps or less, and the amount of the cellulose ether is preferably added in an amount of 0.1 parts by weight or more and less than 10 parts by weight (see Examples 1 to 21).

In another aspect, the present invention provides a method of manufacturing rice noodles with high noodle-making, drying and flavourability, comprising the following steps:

a) mixing rice flour, water and cellulose ether;

b) kneading the mixture;

c) aging after kneading;

d) a step of noodle making and drying after the aging; And

e) a step of boiling the rice noodles obtained by drying in boiling water, and then drying.

In the manufacturing method according to the present invention, step a) is characterized in that the mixture of 40 to 80 parts by weight of water and 0.1 to 10 parts by weight of cellulose ether in 100 parts by weight of rice flour.

In the present invention, the cellulose ether is in the group consisting of methyl cellulose, hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose, ethyl cellulose, hydroxy ethyl cellulose, hydroxyethyl ethyl cellulose, hydroxypropyl ethyl cellulose and butyl cellulose It is characterized by containing one or more selected.

In a specific embodiment of the present invention, after preparing the rice noodles through the above method, the performance evaluation was carried out, it was confirmed that the result of the rice noodles more dry than the manufacturing method of Examples 1 to 21 (Example 22 to 24).

According to an aspect of the present invention, the present invention provides a method for producing rice noodle with high noodle-making, drying and flavourability, comprising the following steps:

a) mixing rice flour, water and cellulose ether;

b) spinning the mixture in boiling water in boiling water; And

c) boiling after drying and drying.

In the production method according to the invention, the step a) is characterized in that the mixture of 80 to 120 parts by weight of water and 0.1 to 10 parts by weight of cellulose ether in 100 parts by weight of rice flour.

In the present invention, the cellulose ether is in the group consisting of methyl cellulose, hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose, ethyl cellulose, hydroxy ethyl cellulose, hydroxyethyl ethyl cellulose, hydroxypropyl ethyl cellulose and butyl cellulose It is characterized by containing one or more selected.

In a specific embodiment of the present invention, after preparing the rice noodle through the above method, the performance evaluation was carried out, but compared to the manufacturing method of Examples 1 to 21 and the manufacturing method of Examples 22 to 24, but improved the noodle-making The result showed that the drying property was slightly lowered (see Example 25).

As described above, according to the present invention, by adding cellulose ether to rice flour during the production of rice noodles, rice noodles containing up to 90.0% to 99.9% of rice may be prepared. Since the cellulose ether has useful properties such as thickening, water retention, and elasticity, when the rice cellulose is prepared by adding the cellulose ether appropriately, rice noodles having high noodle qualities, dryness and taste can be obtained.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and the scope of the present invention is not to be construed as being limited by these examples.

Example  1 to 25. Rice noodles  Produce

Rice noodles were prepared using the following three methods.

Preparation method 1 (Examples 1 to 21): 100 parts by weight of rice flour, 40 to 80 parts by weight of water, and 0.05 to 15 parts by weight of cellulose ether were mixed, kneaded for 10 to 20 minutes, and aged at 4 ° C. for 1 hour. After that, using a noodle making machine, and then dried to produce a rice noodles.

Preparation method 2 (Example 22): A method of preparing rice noodles by boiling the rice noodles obtained by the method of Preparation Method 1 in boiling water for 3 minutes or more.

Preparation 3 (Example 23): 100 parts by weight of rice flour, 80 to 120 parts by weight of water, and 0.05 to 15 parts by weight of cellulose ether were mixed, spun in boiling water in a cotton form, boiled for 3 minutes or more, and dried How to prepare.

It was prepared by varying the type, viscosity, component ratio and the addition amount (parts by weight of rice 100) of the cellulose ether added during the production of rice noodles by the above method, it is shown in Table 1 specifically. Here, Comparative Example 1 is prepared only from wheat flour without cellulose ether, Comparative Example 2 is prepared from rice noodles without cellulose ether, Examples 1 to 5 are prepared from rice noodles by varying the viscosity of the cellulose ether, Example 6 To 11 is to prepare a rice noodle by varying the amount of cellulose ether added, Examples 4, 5 and 12 to 19 is to prepare a rice noodle by changing the type of cellulose ether, Examples 20 and 21 are two kinds of cellulose ether Rice noodles were prepared by mixing the above. And Examples 22 to 25 is to prepare a rice noodles by different manufacturing methods.

Table 1. Raw Material Types and Contents of Rice Noodles]

Experimental Example  One. Rice noodles  Performance evaluation

In order to evaluate the performance of the rice noodles prepared in Examples 1 to 21, the sensory evaluation was performed on the noodle noodle, dryness, soup turbidity and cooking properties.

In this case, the noodle is to evaluate the characteristics of the noodle manufacturing by using a noodle machine, the noodle does not stick to the noodle machine, and the noodle is separated from each other, and the noodle is separated and the noodle is broken when the noodle is dried after noodle. It shows the characteristics of maintaining the shape of the noodles, and the transparency of the soup when cooking is an evaluation of how clear the rice powder does not fall when boiled noodles in water, and the taste is such as the taste and chewiness of the noodles. The evaluation reflects the overall taste characteristics.

The performance evaluation of the rice noodles was carried out by a five-point scale method for 10 well-trained measuring personnel, the average value was 5, very good, 4 is good, 3 is normal, 2 is bad, 1 The dot means very bad. The measurement results are shown in Table 2 below.

As a result of the measurement, when rice noodles were produced only from rice flour without the addition of cellulose ether, almost no dough or noodles were prepared (Comparative Example 2). In the case of rice noodles prepared using different viscosity products (Examples 1 to 5), rice noodles prepared using hydroxypropyl methylcellulose having a viscosity of 50 cps showed poor evaluation results in all performance evaluations (Example 1), when prepared by adding hydroxypropyl methyl cellulose in the viscosity range of 100 cps or more 60,000 cps, all the performance of the rice noodles was improved as the viscosity is increased (Examples 2 to 5). In particular, when the viscosity of the hydroxypropyl methyl cellulose is 30,000 cps or more, it was evaluated to have a performance equivalent to or more than cotton using flour.

Performance evaluation results of rice noodles prepared by varying the amount of cellulose ether (hydroxypropyl methylcellulose, viscosity 60,000 cps) (Examples 6 to 11), when 0.05 parts by weight of hydroxypropyl methylcellulose was added to 100 parts by weight of rice. In all of the performance evaluation showed a low performance (Example 6), but all the performance was improved as the amount added (Examples 7 to 10). However, when the amount of hydroxypropyl methyl cellulose added in an amount of 15 parts by weight, the viscosity was greatly increased, and rather, the noodle and taste were greatly reduced (Example 11).

As a result of performance evaluation of rice noodles prepared by different kinds of cellulose ethers (Examples 12 to 19), when the hydroxypropyl methyl cellulose or hydroxyethyl methyl cellulose was added, the rice noodles had the best performance (Example 4, 5, 12 and 13), it was also confirmed that the performance is excellent even when other cellulose ethers are added, ie hydroxy ethyl cellulose, hydroxy propyl cellulose, ethyl cellulose, butyl cellulose or hydroxyethyl ethyl cellulose (Example 15 To 19). In the case of methyl cellulose, the performance was somewhat lower than that of other cellulose ethers, which may be due to the low viscosity band of the tested product. That is, the viscosity of Example 3 has a similar degree of performance as compared to similar hydroxypropyl methylcellulose.

As a result of performance evaluation of rice noodles prepared by mixing two or more kinds of cellulose ethers (Examples 20 and 21), when hydroxypropyl methyl cellulose and hydroxyethyl methyl cellulose were mixed and added at 50:50, Compared with cellulose ethers (Examples 5 or 13), the performance of rice noodles was further improved (Example 20), whereas rice noodles were added when hydroxypropyl methyl cellulose and hydroxyethyl methyl cellulose were added. It was confirmed that the performance of the somewhat reduced (Example 21). This is due to the low viscosity band of methyl cellulose, and the viscosity band of cellulose ether is considered to have a great influence on the performance of rice noodles.

In addition, as a result of the performance evaluation of the rice noodles prepared by different methods of manufacturing the rice noodles (Examples 22 to 25), when the rice noodles were manufactured by the method of Preparation Method 2 with the same raw material composition, the noodles were prepared in comparison with the case prepared in Preparation 1, When cooking, soup turbidity and taste were similar, but rice noodle drying was more improved (Examples 5, 7, 13, and 22 to 24), and when rice noodle was prepared by the method of Preparation 3, Method 1 and Compared with 2, the noodle performance was improved, but the drying property was slightly decreased, and other performances were found to be similar (Examples 5, 13, and 25).

[Table 2. Rice noodle performance evaluation results]

Claims (9)

A rice noodle composition comprising cellulose ether.
According to claim 1, wherein the cellulose ether is a group consisting of methyl cellulose, hydroxyethyl methyl cellulose, hydroxypropyl methyl cellulose, ethyl cellulose, hydroxy ethyl cellulose, hydroxyethyl ethyl cellulose, hydroxypropyl ethyl cellulose and butyl cellulose Rice noodles composition, characterized in that it contains at least one selected from.
The rice noodle composition of claim 1, wherein the composition contains 0.1 to 10% of cellulose ether.
Noodle making, drying and high flavor rice noodle manufacturing method comprising the following steps:
a) mixing rice flour, water and cellulose ether;
b) kneading the mixture;
c) aging after kneading; And
d) step of noodle making and drying after the aging.
The method of claim 4, wherein the step a) comprises mixing 40 to 80 parts by weight of water and 0.1 to 10 parts by weight of cellulose ether in 100 parts by weight of rice flour.
Noodle making, drying and high flavor rice noodle manufacturing method comprising the following steps:
a) mixing rice flour, water and cellulose ether;
b) kneading the mixture;
c) aging after kneading;
d) a step of noodle making and drying after the aging; And
e) a step of boiling the rice noodles obtained by drying in boiling water, and then drying.
The method of claim 6, wherein the step a) comprises mixing 40 to 80 parts by weight of water and 0.1 to 10 parts by weight of cellulose ether in 100 parts by weight of rice flour.
Noodle making, drying and high flavor rice noodle manufacturing method comprising the following steps:
a) mixing rice flour, water and cellulose ether;
b) spinning the mixture in boiling water in boiling water; And
c) boiling after drying and drying.
9. The method of claim 8, wherein the step a) comprises mixing 80 to 120 parts by weight of water and 0.1 to 10 parts by weight of cellulose ether in 100 parts by weight of rice flour.