MANUFACTURING METHOD OF SORGHUM NOODLE HAVING ANTIOXIDANT ACTIVITY
The present invention relates to a method for manufacturing sorghum noodles having antioxidative activity. The sorghum noodles according to the present invention is manufactured by adding sorghum which is rich in functional ingredients such as fibers, iron, lipids, and polyphenols compared with gene...
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| creator | JI, YEONG MI JEONG, HEON SANG KIM, EUN HEE LEE, SANG HOON JANG, GWI YEONG |
| description | The present invention relates to a method for manufacturing sorghum noodles having antioxidative activity. The sorghum noodles according to the present invention is manufactured by adding sorghum which is rich in functional ingredients such as fibers, iron, lipids, and polyphenols compared with general wheat noodles. The sorghum noodles manufactured by the present invention: keep an original texture of noodles and offer a unique color of the sorghum and a good texture, thereby having excellent functionality and quality; and contain various active ingredients of sorghum, thereby being able to be used as health functional food.
본 발명은 항산화 효과가 있는 수수면 제조방법에 관한 것이다. 본 발명에 따른 수수면은 일반적으로 밀로 만드는 면에 비해 섬유, 철분, 지질 및 폴리페놀과 같은 기능성 성분을 다량으로 함유하고 있는 수수를 첨가하여 제조한 것으로서, 본 발명에 따라 제조된 수수면은 국수면 고유의 식감을 유지하면서도 수수 특유의 색을 띠어 식감도 좋기 때문에 관능미 및 품질이 우수할 뿐만 아니라 수수가 가지고 있는 다양한 생리적 활성으로 인해 건강기능식품으로도 이용할 수 있는 효과가 있다. |
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본 발명은 항산화 효과가 있는 수수면 제조방법에 관한 것이다. 본 발명에 따른 수수면은 일반적으로 밀로 만드는 면에 비해 섬유, 철분, 지질 및 폴리페놀과 같은 기능성 성분을 다량으로 함유하고 있는 수수를 첨가하여 제조한 것으로서, 본 발명에 따라 제조된 수수면은 국수면 고유의 식감을 유지하면서도 수수 특유의 색을 띠어 식감도 좋기 때문에 관능미 및 품질이 우수할 뿐만 아니라 수수가 가지고 있는 다양한 생리적 활성으로 인해 건강기능식품으로도 이용할 수 있는 효과가 있다.</description><language>eng ; kor</language><subject>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</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160719&DB=EPODOC&CC=KR&NR=20160086190A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160719&DB=EPODOC&CC=KR&NR=20160086190A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JI, YEONG MI</creatorcontrib><creatorcontrib>JEONG, HEON SANG</creatorcontrib><creatorcontrib>KIM, EUN HEE</creatorcontrib><creatorcontrib>LEE, SANG HOON</creatorcontrib><creatorcontrib>JANG, GWI YEONG</creatorcontrib><title>MANUFACTURING METHOD OF SORGHUM NOODLE HAVING ANTIOXIDANT ACTIVITY</title><description>The present invention relates to a method for manufacturing sorghum noodles having antioxidative activity. The sorghum noodles according to the present invention is manufactured by adding sorghum which is rich in functional ingredients such as fibers, iron, lipids, and polyphenols compared with general wheat noodles. The sorghum noodles manufactured by the present invention: keep an original texture of noodles and offer a unique color of the sorghum and a good texture, thereby having excellent functionality and quality; and contain various active ingredients of sorghum, thereby being able to be used as health functional food.
본 발명은 항산화 효과가 있는 수수면 제조방법에 관한 것이다. 본 발명에 따른 수수면은 일반적으로 밀로 만드는 면에 비해 섬유, 철분, 지질 및 폴리페놀과 같은 기능성 성분을 다량으로 함유하고 있는 수수를 첨가하여 제조한 것으로서, 본 발명에 따라 제조된 수수면은 국수면 고유의 식감을 유지하면서도 수수 특유의 색을 띠어 식감도 좋기 때문에 관능미 및 품질이 우수할 뿐만 아니라 수수가 가지고 있는 다양한 생리적 활성으로 인해 건강기능식품으로도 이용할 수 있는 효과가 있다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHDydfQLdXN0DgkN8vRzV_B1DfHwd1Hwd1MI9g9y9wj1VfDz93fxcVXwcAwDyTv6hXj6R3i6AGkFoCbPMM-QSB4G1rTEnOJUXijNzaDs5hri7KGbWpAfn1pckJicmpdaEu8dZGRgaGZgYGFmaGngaEycKgDSmCxk</recordid><startdate>20160719</startdate><enddate>20160719</enddate><creator>JI, YEONG MI</creator><creator>JEONG, HEON SANG</creator><creator>KIM, EUN HEE</creator><creator>LEE, SANG HOON</creator><creator>JANG, GWI YEONG</creator><scope>EVB</scope></search><sort><creationdate>20160719</creationdate><title>MANUFACTURING METHOD OF SORGHUM NOODLE HAVING ANTIOXIDANT ACTIVITY</title><author>JI, YEONG MI ; JEONG, HEON SANG ; KIM, EUN HEE ; LEE, SANG HOON ; JANG, GWI YEONG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20160086190A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2016</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>JI, YEONG MI</creatorcontrib><creatorcontrib>JEONG, HEON SANG</creatorcontrib><creatorcontrib>KIM, EUN HEE</creatorcontrib><creatorcontrib>LEE, SANG HOON</creatorcontrib><creatorcontrib>JANG, GWI YEONG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JI, YEONG MI</au><au>JEONG, HEON SANG</au><au>KIM, EUN HEE</au><au>LEE, SANG HOON</au><au>JANG, GWI YEONG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MANUFACTURING METHOD OF SORGHUM NOODLE HAVING ANTIOXIDANT ACTIVITY</title><date>2016-07-19</date><risdate>2016</risdate><abstract>The present invention relates to a method for manufacturing sorghum noodles having antioxidative activity. The sorghum noodles according to the present invention is manufactured by adding sorghum which is rich in functional ingredients such as fibers, iron, lipids, and polyphenols compared with general wheat noodles. The sorghum noodles manufactured by the present invention: keep an original texture of noodles and offer a unique color of the sorghum and a good texture, thereby having excellent functionality and quality; and contain various active ingredients of sorghum, thereby being able to be used as health functional food.
본 발명은 항산화 효과가 있는 수수면 제조방법에 관한 것이다. 본 발명에 따른 수수면은 일반적으로 밀로 만드는 면에 비해 섬유, 철분, 지질 및 폴리페놀과 같은 기능성 성분을 다량으로 함유하고 있는 수수를 첨가하여 제조한 것으로서, 본 발명에 따라 제조된 수수면은 국수면 고유의 식감을 유지하면서도 수수 특유의 색을 띠어 식감도 좋기 때문에 관능미 및 품질이 우수할 뿐만 아니라 수수가 가지고 있는 다양한 생리적 활성으로 인해 건강기능식품으로도 이용할 수 있는 효과가 있다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | MANUFACTURING METHOD OF SORGHUM NOODLE HAVING ANTIOXIDANT ACTIVITY |
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