INDUSTRY-ACADEMIA COOPERATION GROUP OF SEJONG UNIVERSITY
发明人:
LEE, SU YONG,이수용,YOO, SANG HO,유상호,YOO, JI YOUNG,유지영,LIM, JONG BIN,임종빈,LEE, SEUNG MI,이승미
申请号：
KR1020110033472
公开号：
KR1020120115891A
申请日:
2011.04.11
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of buckwheat dough using a heat-moisture treatment process, and a producing method of buckwheat noodles using thereof are provided to maintain the content of rutin contained in buckwheat.CONSTITUTION: A producing method of buckwheat dough using a heat-moisture treatment process comprises the following steps: heat-moisture treating buckwheat seeds crushing the buckwheat seeds to obtain powder and adding a dough making base and water into the buckwheat seed powder to obtain the dough. The dough making base contains flour. The heat-moisture treatment process is selected from steaming, autoclaving, or boiling.COPYRIGHT KIPO 2013본 발명은 메밀 반죽 및 메밀 국수면의 제조방법에 관한 것으로, 습열처리 공정을 사용하여 제조된 본 발명의 메밀 반죽 및 메밀 국수면은 가공중 소실되는 루틴의 함량이 현저히 줄어들어, 루틴으로 인한 기능성을 기대할 수 있으며, 쓴맛을 나타내는 쿼세틴의 생성량이 현저히 줄어들어 관능적으로도 우수하다.
