Method of making functional noodle using black barley And the functional noodle maked of the method

Method of making functional noodle using black barley And the functional noodle maked of the method

The present invention relates to a method for manufacturing functional noodles using black barley and functional noodles manufactured by the method and, more specifically, to a method for manufacturing functional noodles using black barley and functional noodles manufactured by the method, which can...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
1. Verfasser: KIM, JAE JU
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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Beschreibung
Zusammenfassung:The present invention relates to a method for manufacturing functional noodles using black barley and functional noodles manufactured by the method and, more specifically, to a method for manufacturing functional noodles using black barley and functional noodles manufactured by the method, which can solve a problem of degradation such as offsetting the efficacy of barley by using only barley, and can improve the efficacy of barley while using only barley. 본 발명은 검정보리를 이용한 기능성 면 제조방법 및 상기 방법으로 제조된 기능성 면에 관한 것으로서, 보리만 사용하여 보리가 자체적으로 가지는 효능을 상쇄하는 등의 저하문제를 해결할 수 있고, 아울러, 보리만 사용하면서도 보리의 효능을 증진시킬 수 있도록 하는 장점을 가지는, 검정보리를 이용한 기능성 면 제조방법 및 상기 방법으로 제조된 기능성 면에 관한 것이다.