FRESH DANGMYEN AND MANUFACTURING METHOD THEREOF

The present invention relates to fresh glass noodles distributed at room temperature which simplifies a production process, maximizes productivity, and reduces cooking time, and to a manufacturing method thereof and, more specifically, to fresh glass noodles which can be distributed at room temperat...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	BYUN, MYUNG HEE, LEE, JAE CHUL, JIN, JOONG HYUN
Format:	Patent
Sprache:	eng ; kor
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
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Beschreibung
Zusammenfassung:	The present invention relates to fresh glass noodles distributed at room temperature which simplifies a production process, maximizes productivity, and reduces cooking time, and to a manufacturing method thereof and, more specifically, to fresh glass noodles which can be distributed at room temperature by deleting process of ripening, freezing, defrosting, and drying in a process of manufacturing glass noodles by starch obtained from mung beans, sweet potatoes, corn, or potatoes, cutting the same after cooling, and securing safety through acid treatment and sterilization. The purpose of the present invention is to 1) innovatively shorten the production process and the cooking time of glass noodles, 2) set moisture content to effectively separate noodles, 3) set concentration and time of acid-stepping to enhance sterilization effect; and 4) set expiration date of fresh glass noodles at room temperature.