Toh us0057860l8A lNj Patent Number: 5,786,018 [4sl Date of Patent: Jul. 28, 1998
tải về 35.49 Kb.
|
brochure-2021, Rice-Noodles.Ishfak
1bYCbQOB.
Example 1Long grain rice having an amylose content of 23a by weight and a moisture content of 13a by weight is steamed at 100° C. in a screw-steam blanches for 30 minutes at a rate of 1.5 kg per minute after which the moisture content increases by 5m and the degree of gelatinisation is 22.5&. The pretreated rice is then milled in a Fitz Mill (a commi- nuting machine made by the Fitzpatrick Company with the cutting blades rotating at 4600 rpm) having a screen opening size of 0.31 mm and sifted to give a rice flour having a moisture content of IU, 60.3 ib of which has a particle size between 0.150 and 0.315 mm and 39.0R of which has a particle size of less than 0.150 mm The pretreated rice 8our is mixed with corn starch in a 4:1 ratio and prepared into a dough with a 60a solids content by mixing with waer at 90° C. for 3 minutes in a Stephan mixer complete or substantially complete the starch gelatinisation. The temperature of the hot water may be from 80° C. to boiling, preferably from 85° to .t00° C. and especially from 65 (Model : UM 40 B-GNI) which is a vertical single shaft mixer with the shaft turning at 30(D rpm. The temperature of the dough afta mixing is 65° C. The dough is extruded into noodle strands through a single screw extrude at 50 bar pressure whose die nozzle diameter is 0.7 inrrL The noodle strands are cut into 30 cm length and then a plurality of strands are folded and inter- twined to form a nest having a weight of 50 g and a volume 5 of 270 cm’. The nest is steamed with saturated steam for 30 minutes and then blanched in water at 90° C. for 20 seconds to complete the gelatinisation of the starch. The blanched nest containing 519• moisture is drained of excess water by 10 sieving and then dried in a hot air oven for 2 hours at a temperature of 55° to 60° C. and at a relative humidity of 30 to 359c to give the instant rice noodles having a moisture content of 8' o by weight. 15 On reconstitution for consumption by boiling in water for 1 minute (cooking method), the instant noodles have a firm and clean bite. slightly rough texture. good texture folding, a long strand and slight leaching. On reconstitution for consumption by soaking in boiling 20 water in a covered vessel for 2 minutes (soaking method), the instant noodles have a firm, clean and rubbery bite. slightly rough texture, good texture holding. long strand and no leaching. 25 Example 2 A similar procedure to that described in Example 1 was followed except that 0.1& by weight of propylene glycol alginate. based on the weight of the pretreated rice flour, is 30 added to the dough and steaming of the nest is carried out for only 10 minutes. On reconsfitution for consumption by both the cooking and soaking methods, the instant rice noodles have similar jxoperties to those of Example 1. ss Rnample 3
On reconsntution for consumption by both the cooking and soaking methods, the instant rice noodles have similar properties to those of Example 1. Example 4 A similar procedure to that described in Example 1 is followed except that the long grain rice is presoaked for 30 minutes, drained, and then steamed for 10 minutes instead of 50 30 minutes in the screw-steam blancher at a rate of 2.3 kg per minute to give a degree of gelatinisation of 87.9&.
A similar procedure to that described in £lxample 1 was followed except that the blanching step was omitted. When 65 the noodles were reconstituted for consumption, they were very sticky and had a raw taste. I claim:
A process for preparing rice noodles comprising: steaming whole rice so that from 20a to 90'fa of its starch is gelatinized to obtain a whole rice product which comprises partially gelatinized rice starch; milling the whole rice product to obtain a flour product: mixing the 8our product with water at a tempaature and for a time to form a dough and to gelatinize the rice product starch from 5& to 304 further to obtain a dough in which the starch is not gelantinized com- pletely and extruding the dough to obtain the dough in a form of noodles; steaming the noodles. at a temperature and for a time sufficient to firm the noodles to obtain firmed noodles; blanching the firmed noodles with water at a temperature and for a time to obtain blanched noodles so that at least substanfially all the blanched noodle starch is gelati- nized; and drying the blanched noodles to a moisture content of below 159c by weight. A process for preparing rice noodles comprising: steaming rice 8our so that from 20a to 90a of its starch is gelatinized to obtain a flour product which comprises partially gelatinized rice starch; mining the flour product with water at a temperature and for a time to form a dough and to gelatinize the flour starch from 5 to 30a further to obtain a dough in which the starch is not gelantinized completely and extruding the dough to obtain the dough in a form of noodles; steaming the noodles at a temperature and for a time sufficient to firm the noodles to obtain firmed noodles; blanching the firmed noodles with water at a temperature and for a time to obtain blanched noodles so that at least substantially all the blanched noodle starch is gelati- nized; and drying the blanched noodles to a moisture content of below 15a by weight. A process according to claim 1 wherein the whole rice is steamed so that from 60a to 80a of its starch is gelatinized. A process acoording to claim 2 wherein the rice 8our is steamed so that from 6H to 80a of its starch is gelatinized. A process acceding to claim 1 or 2 wherein the firmed noodles are blanched at a temperature of from 80° C. to 100° C. for a time of from 1 second to 60 seconds. Aprocess according to claim 1 or 2 wherein the noodles are steamed at a temperature of from 85° C. to 100° C. for a time of from 5 minutes to 75 minutes, Aprocess according to claim 1 or 2 wherein the noodles are steamed at a temperature of from 85° C. to 100° C. for a time of from 20 minutes to 70 minutes. A prooess according to claim 1 further comprising. prior to steaming the whole rice, soaking the whole rice in water. A process according to claim 8 wherein the noodles are steamed a a tải về 35.49 Kb. Chia sẻ với bạn bè của bạn:
|