公开(公告)号：KR1020110056810A

公开(公告)日：2011-05-31

申请号：KR1020090113284

申请日：2009-11-23

Applicant: 동신대학교산학협력단

Inventor： 최정식 ,  김진혁 ,  김현수 ,  최신영

IPC: A23L7/109 ,  A21C11/02

CPC classification number: A23L7/109 ,  A21C11/22 ,  A21D2/36 ,  A21D6/00 ,  A23V2300/10

Abstract: PURPOSE: A producing method of rice noodles and the rice noodles are provided to improve the texture of the rice noodles by replacing gluten and flour with corn starch, tapioca starch, and rice powder. CONSTITUTION: A producing method of rice noodles comprises the following steps: dipping rice in water, and drying before crushing(S100); mixing the obtained rice powder with corn starch and tapioca starch, and adding water to the mixture for kneading(S200); pressurizing the obtained dough using a roller, and obtaining noodles using a noodle making machine(S300); and hot-air drying the noodles at 20deg C for 24hours for obtaining the dried noodles(S400).

Abstract translation: 目的：提供米粉和米粉的生产方法，通过用玉米淀粉，木薯淀粉和米粉代替麸质和面粉来改善米粉的质地。 构成：米粉的生产方法包括以下步骤：将水分浸入水中，并在破碎前干燥（S100）; 将得到的米粉与玉米淀粉和木薯淀粉混合，向混合物中加水（S200）; 使用辊对所得到的面团加压，使用面条制作机获得面条（S300）; 并在20℃下将面条热风干燥24小时以获得干面条（S400）。