Manufacturing method of noodles of Naengmyon using alkali/lactic acid fermented rice dough and noodles of Naengmyon using alkali/lactic acid fermented rice dough
군산대학교산학협력단; KUNSAN NATIONAL UNIVERSITY;INDUSTRY-ACADEMIC COOPERATION FOUNDATION
发明人:
유정희,유현희,RYU, CHUNG HEE,YU, HYEON HEE
申请号：
KR1020110051838
公开号：
KR1020120133259A
申请日:
2011.05.31
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Noodles for cooking naengmyon(cold noodles with beef soup) using alkali/lactic acid fermented rice dough, and a producing method thereof are provided to offer the chewy texture and the functionality of the noodles to eaters. CONSTITUTION: A producing method of noodles for cooking naengmyon using alkali/lactic acid fermented rice dough comprises the following steps: mixing 100 parts of rice powder by weight, 0.2-0.4 parts of lactic acid bacteria by weight, 0.2-0.4 parts of alkali salt, and 55-75 parts of water by weight(S1110)； fermenting the obtained dough, and steaming the fermented dough(S1120, S1130)； mixing the heated dough with salt, strong flour, starch, cooking oil, gellan gum, and an Acanthopanacis Cortex alcohol extract, and molding the mixture into a cylindrical shape(S1140)； extruding the dough using an extruder(S1150)； and drying the obtained noodles(S1160). [Reference numerals] (S1110) Mixing and kneading rice powder, lactic acid bacteria, alkali salt, and water； (S1120) Fermenting dough； (S1130) Steam-heating fermented dough； (S1140) Mixing heated dough with salt, strong flour, starch, cooking oil, gellan gum, and an Acanthopanacis Cortex alcohol extract, and molding the mixture into a cylindrical shape； (S1150) Extruding the dough using an extruder； (S1160) Drying extruded noodles본 발명은 알카리/젖산 발효 쌀 반죽을 이용한 냉면용 면의 제조방법 및 알카리/젖산 발효 쌀 반죽을 이용한 냉면용 면에 관한 것이다. 본 발명에 따른 알카리/젖산 발효 쌀 반죽을 이용한 냉면용 면의 제조방법에서는 쌀가루에 젖산균, 알카리염을 첨가하여 만든 쌀 반죽을 발효시킨 후 증기 가열한다. 가열된 반죽에 소금, 강력분, 전분, 식용유, 젤란검, 오가피 주정추출액을 첨가하여 재반죽하고 압출기를 이용하여 반죽을 압출하여 냉면용 면을 성형한다.본 발명에 따르면 쌀가루에 젖산균, 알카리염을 첨가하여 쌀 반죽 만들고 발효시킴으로써 만들어진 냉면용 면의 탄성이 좋아진다. 또한, 오가피 주정추출액을 첨가함으로써 저장성 및 항산화 성분이 강화된 냉면용 면이 제조된다.
