JPS6230743B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing rice noodles.

Rice noodles are an ancient Taiwanese food, and the manufacturing method is to soak rice, grind it with a grinder, super dehydrate the ground product, heat it, and extrude the heated and kneaded product with an extruder. The noodles are made into linear wet noodles, which are then steamed and air-dried.
Recently, a method of producing it from rice flour is also known. Rice noodles have a unique flavor and texture, and the rice used exclusively for making them has traditionally been foreign rice in Taiwan, and rice with strong viscosity such as domestic rice cannot be used. This is because if you use raw rice like inland rice, the rice noodles will become sticky when cooked and sticky.

As a result of many years of research into producing rice noodles of good quality using inland rice, which had previously been considered unsuitable, the inventor mixed starch and a binder with inland rice.
The solution was solved by manufacturing by adding water, kneading, heating, molding, and drying.

The inland rice used in the present invention includes brown rice, polished rice, half-milled rice, and powdered rice. These inland rices are first carefully selected to remove foreign substances, and then ground using a grinder to an average particle size of around 50 mesh. In addition, various starches such as potato starch, cane starch, wheat starch, etc. can be used as the starch to be mixed with the inland rice flour, but potato starch is preferable, as it makes the product boiled rice noodles stronger and more elastic than other starches. It has some pretty good advantages. The mixing ratio is 50 to 70 parts by weight for the former, while 50 to 30 parts by weight for the latter is good.Generally, as the mixing ratio of rice flour increases, the rice noodles turn yellowish brown and have a good appearance, but the elasticity decreases when boiled. On the other hand, increasing the amount of starch improves the elasticity when boiled, but
The disadvantage is that the starch taste becomes strong and the texture becomes strange. Further, as the binder to be added to the mixture, egg white, konjac bun, gelatin, pectin, etc. can be used, but egg white is preferable.
Adding egg white improves the binding and solidification of rice noodles, and prevents components from leaching out and spreading during cooking. The amount added is 0.5 to 2.0 parts by weight (egg white as a dry matter); if the amount added is less than that, the binding effect will be weakened, and if it is more than that, no significant effect can be expected by increasing the amount.

Water is added to the above mixture of rice flour, starch, and binder and kneaded.The amount of water used is 20 to 35 parts by weight relative to the above parts by weight.In general, increasing the amount of water will improve the degree of gelatinization of the rice noodles. Although it helps improve the physical properties, it tends to cause air bubbles to mix into the rice noodles, making the surface rough.If you reduce the amount of water, the surface will become smoother, but the degree of gelatinization will decrease, making it more likely to break, so be careful. It takes. Kneading is usually carried out for 20 to 30 minutes until the viscosity increases and the mixture solidifies into blocks. After kneading, the mixture is heated to a maximum of about 140°C. If the temperature is insufficient, the desired degree of alpha-ization cannot be obtained, and if the temperature is too high, the starch will burn, so care must be taken. Such heating can be achieved by heat of compression at the tip of the extruder, which is extruded through a nozzle to form linear wet noodles, which are then air-dried or dried with low-temperature ventilation to form rice noodles.

Next, a preferred example of the kneading, heating and molding will be described with reference to the drawings. Reference numeral 1 denotes a cylinder of a kneader, in which a screw shaft 3 having screw blades 2 is rotatably provided. The screw shaft 3 becomes thicker in the feeding direction and usually has an inclination. The screw blade 2 rotates in the direction of the arrow. A raw material supply tank 4 is provided above the cylinder 1, and a stirring/feeding machine 5 is installed inside it.
It is rotated in the direction of the arrow by power (not shown). Rice flour 50-70 parts by weight Starch 50-30 parts by weight, binder 0.5-
2.0 parts by weight 20 to 35 parts by weight of water are mixed and put into the supply tank 4, and when the stirring/feeding machine 5 is rotated, the raw material mixture is fed into the cylinder 1 through the lower opening 6. This feed amount is controlled by the rotation of the feeder 5. When the motor 7 is driven at this time, the liquid comes into contact with the screw blade 2 of the screw shaft 3 which is interlocked with the motor 7 via the pulley 8, and is moved through the supply section A in the direction of the arrow while being stirred. When reaching the compression section B, the air compressed and entrained by the inclination of the screw shaft 3 is evacuated. For this reason, compression generates heat, but the preferred temperature control is an average of 60~60℃.
It is best to set the temperature to 90℃. The mixture degassed and compressed in compression section B is further sent to kneading section C, where it is further compressed and kneaded, and its temperature is raised. The preferred temperature control at this time is an average of 90 to 110°C. The temperature of the mixture leaving the kneading section C further rises to 100°C or higher at the curved part 10 of the kneaded material conduit 9, and finally reaches 140°C. In order to maintain the pressure, a constrictor 11 is provided at the end of the conduit 9 to restrict the outflow of the kneaded material. This restrictor 11 may be restricted by a gear pump or the like. The kneaded material exiting the restrictor 11 reaches a nozzle head 12 with a widening cross section, is cooled, and is linearly extruded from a nozzle 13 provided at the end thereof. Therefore,
The rice noodles are received on a conveyor or other receiving device and dried in air or at a low temperature to become rice noodles. Note that the nozzle 1
If the diameter of No. 3 is 1 mm, the rice noodles will be finished with a diameter of about 1.4 mm, so the diameter of the rice noodles will not be the diameter of the nozzle.

The heating temperature is controlled by monitoring the pressure gauge 14 provided in the conduit 9 and adjusting the rotation of the motor 7, and is preferably in the range of 80 to 120 kg/cm ² . If the temperature is too low, the temperature will be below 100°C, and the degree of gelatinization of the starch will be insufficient, resulting in rice noodles that will turn white and have cracks inside, resulting in poor elasticity when boiled. Moreover, if the temperature is increased, the raw material will be thermally degraded and its quality will deteriorate. Furthermore, if the temperature at the nozzle head 12 is set to 100° C. or higher, the wet noodles will foam at the nozzle outlet, making the surface of the rice noodles rough and prone to cracking, so care must be taken.

The wet noodles extruded as described above are air-dried in the shade or slowly dried with warm air at about 40°C. Rapid drying causes the surface of the rice noodles to become rough, causing cross-sectional deformation, cracking, etc.

The present invention is made as described above, and has completed a new method for producing rice noodles by adding starch, a binder, and water to inland rice, which was conventionally considered unsuitable as a raw material for rice noodles, and kneading it. It is useful for the effective use of old rice, etc.

This will be explained below using examples.

Example Brown rice produced in Japan was pulverized using a pulverizer to obtain 100 kg of rice flour with an average particle size of about 50 mesh. Add 43 kg of potato starch to this rice flour, add 1.4 kg of egg white (as a dry product) and 30 kg of water, disperse the water evenly, and put it into the raw material supply device 4 shown in the drawing, and feed it into the cylinder 1 at a rate of 93.2 kg per minute. I sent it in. The inner diameter of cylinder 1 is 40 mm, the length is 960 mm, and the screw shaft 3
The rotation was set to 130 revolutions per minute. In addition, since the pore diameter of the restrictor 11 was set to 2 mm, the average residence time in the cylinder 1 was 1.8 minutes, and the temperature distribution was as follows: compression section (B) averaged 80 degrees C, kneading section (C) averaged 100 degrees C.
0 was 121°C. At this time, the pressure gauge 14 is 120
Kg/cm ² was shown. Further, the end temperature at the nozzle head 12 was 95°C, and the product was extruded from the nozzle 13 as it was.
The obtained wet noodles were dried in the shade for 3 hours, then the moisture was adjusted every 14 hours in a closed room, and dried again in the shade for 30 hours. The average moisture content of the rice noodles obtained is approximately 12
%, and the weight was approximately 200Kg. These rice noodles had a yellowish appearance and did not become sticky when cooked, and were no different from Taiwanese rice noodles.

[Brief explanation of the drawing]

The drawings are examples of equipment used in the present invention. 1...Cylinder, 3...Screw shaft, 4...
...raw material supply device, 9...kneaded product conduit, 12...nozzle head, 13...nozzle, a...supply section, b...compression section, c...kneading section.

Claims (1)

[Claims] 1. Knead together 50 to 70 parts by weight of inland rice or its powdered rice, 50 to 30 parts by weight of starch, 0.5 to 2.0 parts by weight of a binder, and 20 to 35 parts by weight of water, heat, mold, and dry. A method for producing rice noodles using local rice.