KYUNGPOOK NATIONAL UNIVERSITY INDUSTRY-ACADEMIC COOPERATION FOUNDATION
发明人:
UM, IN CHUL,엄인철,KANG, MI YOUNG,강미영,CHO, HEE JUNG,조희정,YOO, YOUNG JIN,유영진
申请号：
KR1020110043301
公开号：
KR1020120125703A
申请日:
2011.05.09
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A rice noodle composition containing cellulose ether, and a producing method thereof are provided to offer high noodle making property, drying property, and eating quality of the composition to users.CONSTITUTION: A producing method of a rice noodle composition containing cellulose ether comprises the following steps: mixing 100 parts of rice powder by weight, 40-80 parts of water by weight, and 0.1-10 parts of cellulose ether kneading the mixture, and aging the obtained dough molding noodles with the aged dough using a noodle making machine, and drying the noodles and boiling the dried noodles, and drying the boiled noodles. The cellulose ether includes one compound selected from methylcellulose, hydroxyethyl methylcellulose, hydroxypropyl methylcellulose, ethylcellulose, hydroxylethylcellulose, hydroxyethyl ethylcellulose, hydroxypropyl ethylcellulose, or butylcellulose.COPYRIGHT KIPO 2013본 발명은 셀룰로오스 에테르를 함유하는 것을 특징으로 하는 쌀면 조성물에 관한 것으로, 더욱 구체적으로 1종 이상의 셀룰로오스 에테르를 쌀가루에 첨가하여 제조한 쌀면에 관한 것이다.본 발명에 따르면 쌀면 제조시 쌀가루에 셀룰로오스 에테르를 첨가함으로써 쌀의 함량이 90.0 내지 99.9%까지도 함유된 쌀면을 제조할 수 있다. 상기 셀룰로오스 에테르는 증점성, 보수성, 탄성과 같은 유용한 성질을 가지므로, 이를 적절히 첨가하여 쌀면을 제조하면, 제면성, 건조성 및 식미성이 높은 쌀면을 얻을 수 있다.
