Method for producing noodle with improved sensory properties and functionality using Korean wheat and barley

The present invention relates to a method for producing noodles and noodles produced thereby. The method comprises: a step (1) of drying a Polygonatum odoratum; a step (2) of boiling lotus leaves and drying the same; a step (3) of drying Aronia leaves; a step (4) of drying a mulberry tree branch and...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	KIM DAE NAM, LEE JONG MIN
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 SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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