Toh us0057860l8A lNj Patent Number: 5,786,018 [4sl Date of Patent: Jul. 28, 1998
tải về 35.49 Kb.
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brochure-2021, Rice-Noodles.Ishfak
- Điều hướng trang này:
- 60° to 100°
| European patent Application Publication 0 105 100 describes a process for the production of rice pasta including gelatinisation. extrusion and drying, which comprises mix- ing a rice flour in a cooker-extruder with soft water and an ionic gelling agent such as an alginale to obtain a dough containing from 35 to 55 & of water, gelatinising the dough by heating and kneading under a pressure of from 70 to 100 bar at a temperature of from 60° to 100° C. over a period of 20 to 120 seconds. cooling the dough to a temperature below 100° C.. extruding it in the form of past bringing the pasta into contact with water containing a cation such as divalent calcium which forms a gel with the ionic gelding agent. and drying the pasta.
In the process of European Patent Application Publication 0 105100. the cadon is used to set the ionic gelling agent which forms a network in a similar way to gluten and confess to the rice dough the cohesion that it tacks. SUMMARY OF THE INVENTION The present invenfion provides a process for the prepa- rafion of instant rice noodles in which a cooker-estruder is not required, the rice does not require soaking for several hours before pre-gelatinisation, and the process can be carried out in the substantial or complete absence of an ionic gelling agent and of a cation which forms a gel with the ionic gelling agent.
steaming rice to partially gelatinise the starch and to form a pretreated rice flour mixing the pretreated rice flour. with hot water to 10 obtain a dough, extruding the dough to form the noodles steaming the noodles. blanching the steamed noodles. in hot water, and drying the noodles to a moismre content below 15' o by weight. DETAILED DESCRIPTION OF THE INVENTION 20 In carrying out the present invention. the rice that is used may be rice hour or whole rice. Preferably. the rice used is a long grain rice with a high amylose content, e.g. containing from 21 to 28a and preferably from 22 to 27a amylose by weight. The steaming of the rice should pregelatinise some. but not all. of the starch. e.g. from 20a to 90a. preferably from 60a to 80a. This partial pregelatioisation provides an increase in the water binding capacity of rice flour during dough preparation and reduces the stickiness of the dough 30 during extrusion. The steaming treatment may be carried out over a period of from 10 minutes to 1 hour and preferably from 20 to 45 minutes. The temperature of the steam may be from 85° to 100° C. and preferably from 90° to 100° C. The steaming 35 treatment is preferably carried out in a screw-steam blanches to make the pretreatment more continuous in which the rice is steamed in the jacketed housing while being transported along the screw conveyor. Immediately after steaming. the rice has an increase of from about 3—6W moisture. usually from 4—5W by weight. F desired, the rice may be presoaked in excess water. e.g. for up to 1 hour. preferably from 15 to 45 minutes. before steaming. The amount of water used is advantageously at least 0.8 parts by weight per part by weigbt of rice. When whole rice is used as the starting material. the steaming treatment the rice is milled and sifted to give a pretreated rice flour. The willing and sifting may be carried out by conventional means. For example, the mill used may 50 have a screen opening size of from 0.25 to 0.75 mm for instance from 0.3 to 0.6 The sifting may be carried out by a centrifugal sifter. N rice 8our is used as the starting material. milling is not necessary but sifting may be carried out to eliminate any coarse particles which could block the 55 die holes during extrusion. After milling and sifting. the moisture content of the pretreaed rice flour is usually from 10 to 15a by weight. The average particle size of the pretreated rice Bour after milling and sifting may vary from about 0.1 mm to 0.5 mm depending on the screen opening size of the mill. Within this range, rice noodles made from rice flour having a finer particle size are firmer in bite and smoother in mouthfeel. whereas rice noodles made from rice flour having a largn particle size are shorter in bite. rougher in mouthfeel and are 6s more raw in taste. The pretreated rice flour is advantageously mixed with a minor amount of a starch such as potato starch or corn starch before being made into a dough to give a smoother mouth- feel to the noodle. The amount ‹›f the starch may be from 5 to 30a by weight and preferably from 10 to 25a by weight based on the total weight of the mixture. Advantageously. a small amount of an ionic gelling agent such as an alginate. e.g propylene glycol alginate may be added for the dough preparation. The amounts added may be from 0.01 to 0.5&. preferably from 0.025 to 0.259c and especially from 0.05 to 0.15a by weight based on the weight of the rice flour. The 90° to 98° C. The dumfion of the blanching may be from 1 to 60 seconds. preferably from 5 to 45 seconds and more preferably from 10 to 30 seconds. In the absence of a blanching step. the rehydrated rice
After blanching. excess water may be drained away, e.g. by sieving. vibrating or air blowing. Finally, the noodles are dried to give instant rice noodles.
ionic gelling agent may be preniixed with the rice flour or 10 predissolved in hot water before the pretreated rice flour is mixed with the hot water to form the dough. The amount of hot wata added to the pretreated rice flour mixture may be from 25 to 65a by weight, preferably from 30 to 60a by weight and more preferably from 35 to 55a by weight based on the total weight of the dough forme‹L The temperature of the hot walrr may be from 80° C. to boiling. preferably from 85° to 1.00° C. and especially from 90° to 95° C. The duration of the mixing of the hot water with the preheated rice flour mixture may be, for example. 20 from 1 to 20 minutes, preferably from 1.5 to 10 minutes and more prefaably from 2 to 5 minutes. The use of hot water further gelatinises the starch by from SP to 30a in ordn to enhance the binding of the dough for better subsequent extrusion. It should be understood that the starch should not 25 become completely ge1atinise‹ otherwise the dough would become lumpy and difficult to extrude continuously and consistently. The extrusion of the dough to form the noodle may be carried out in a ram extruder or .i double screw extruder but 30 is preferably carried out in a single screw extruded. The diameter of the nozzle may be. for example, from 0.25 to 1.5 mm and preferably from 0.5 to 1.0 mm and especially from 0.6 to 0.9 mm The use of a nozzle with a larger diameter enables a better processability because a lower extrusion pressure can be used and there is thus less back flow. less shearing and a higher capacity. Preferably. after extrusion. the noodle is portioned and formed into a nest or cake. The portioning involves cutting the noodle into strips or strand.s having a length of from about 7 cm to 50 c k preferably from 20 to 40 The portioned strands may be formed Tito a nest by folding and intertwining a plurality of strands into either a roughly spherical shape somewhat similar to a bird’s nest or into a 45 roughly square shape to form a cake. The formation of a nest or cake may be carried out in a perforated tray. The weight of the nest or cake may be frorrt 15 to 100 g. more usually from 20 to 80 g, for example from 25 to 65 g. The volume of the nest or cake may be from about 50 cm' to about 270 50 czn’. The steaming of the noodles is performed to firm up the surface and structure and may be carried out for a period of from 5 to 75 minutes, preferably from 20 to 70 minutes and especially from 30 to 60 minutes. The temperature of the 55 steam may be from 85° to 100° C. and preferably from 90°to 100° C. Saturated steam or steam at atmospheric condi- tion may conveniently be use‹L if desired. We have found that shorter steaming times, particularly from 5 to 20 minutes, lead to weaker noodle strands which may break upon rehydration. However, when the rice is presoaked in water before steaming or an ionic gelling agent is added to the dough. this disadvantage is avoided. The blanching of the steamed noodles is carried out to preferably to a moisture content of from 3 to 139c by weight. e.g. from 5 to 10a by weight. Although the drying may be carried out by any conventional method. moderate drying conditions are preferred to avoid cracking of the noodle strands after drying. Although a temperature from 50° to 80° C. for a period of from 30 minutes to 5 hours may be suitable, it has been found that lower drying temperatures in humid conditions lead to a better product. The temperature is preferably from 50° to 70° C.. more preferably from 55° to 65° C. and especially from 55° to 60° C. The relative humidity is preferably from 20 to 50a. more preferably from 25 to 40a and especially from 30 to 35a. The duration of the drying is preferably from 1 to 3 hours and more preferably from 1.5 to 2.5 hours. The instant rice noodles prepared according to this inven- tion may be reconstituted for consumption by placing in boiling water and soaking with the heat turned off or continuing to boil for from 0.5 to 5 minutes. preferably from 1 to 3 minutes. They may also be reconsdtuted for con- sumption by adding an appropriate amount of water. e.g. boiling water and heating at high power from 1 to 4 minutes. preferably from 2 to 3 minutes or cold tap water at 20° to 25° C. and heating in a microwave oven. e.g. at high power from 2 to 5 minutes. preferably from 3 to 4 minutes. Shorter reconstitution times within the above range may be used for thinner noodles. The solid losses of the reconstituted noodle are acceptable. e.g. from 0.7 to 2.5m. but it has been found that the solid losses during reconstitution can be reduced and a firmer bite may be obtained by using rice which has been presoaked in excess water for up to 1 hour before steaming or by adding an ionic gelling agent to the dough as described above. The following Examples further illustrate the present tải về 35.49 Kb. Chia sẻ với bạn bè của bạn:
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