MANUFACTURING METHOD OF NOODLES COMPOSING THE POWDER OF CHUNGKOOKJANG

A method of producing noodles containing fermented soybean powder as a main ingredient along with Polygonatum Root powder and wheat flour is provided which is able to remove characteristic smell of fermented soybeans from the noodles. Noodle powder is kneaded with brine, packaged under reduced press...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	PYO, JAE HO, JEONG, YOUNG CHEOL, SUNG, NAG JU, HOANG, YOUNG JEONG
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A method of producing noodles containing fermented soybean powder as a main ingredient along with Polygonatum Root powder and wheat flour is provided which is able to remove characteristic smell of fermented soybeans from the noodles. Noodle powder is kneaded with brine, packaged under reduced pressure and aged at 35deg.C for 15min in a first step. The aged dough is passed through an extruder to form a noodle sheet which is aged at 26 to 27deg.C for 30min in a second step, extruded, cut and dried at 50 to 55deg.C for 12 to 24hr. The noodle powder contains 2 to 6% by weight of fermented soybean powder, 1 to 3% by weight of Polygonatum Root powder and 100% by weight of wheat flour and additionally purple-fleshed sweet potato powder.