YONGYUDAM STORY CO., LTD.;주식회사 용유담이야기;YONGYUDAM STORY CO.; LTD.
发明人:
NAM, DEOK IM,남덕임,KANG, JONG SEUNG,강종승,CHOE, JAE IL,최재일,YOON, GYEONG JA,윤경자,NAM, DEOK IMKR,KANG, JONG SEUNGKR,CHOE, JAE ILKR,YOON, GYEONG JAKR
申请号：
KR1020140084263
公开号：
KR1020160007868A
申请日:
2014.07.07
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to wild ginseng brown rice noodles and a manufacturing method thereof. Brown rice is rich in nutrition but is hard to be made into noodles because of its low viscosity. Ginseng is too expensive to be made into noodles. Only with brown rice and wild ginseng without other starch such as flour, the present invention enables people to enjoy the unique flavor and taste of brown rice and wild ginseng and to take in all kinds of nutrition in them in the form of simple noodles. The invention comprises: a brown rice processing step of soaking raw grains in purified water for four to five days so that the purified water can be absorbed into the grains, steaming the grains until embryo bud of the grains comes out, drying the grains in the air, polishing the grains into brown rice by pounding the grains and crushing the grains into brown rice powder； a wild ginseng processing step of mixing water with washed wild ginseng in the proportion of 1:3 and grinding the mixture in a blender, adding the same amount of water to the mixture to make it into wild ginseng suspension or mixing the washed wide ginseng with water in the proportion of 1:5 to 6, heating them with high heat until boiling, and turning down the gas to boil them down until the amount decreases as much as the wild ginseng suspension to make wild ginseng concentrate； a kneading and aging step of mixing the wild ginseng suspension or concentrate from the wild ginseng processing step with the brown rice powder in the proportion of 1:2.5 to make a dough and letting the dough be aged for 35 to 45 hours in a low temperature warehouse at a temperature of 1-3°；C； and noodle making step of making noodles with the dough by pressing the dough, which has gone through the kneading and aging step, out using a noodle-making machine and heating and cooking the dough in the process to form a noodle shape.본 발명은 면의 주된 성분을 밀가루 등과 같은 전분없이 순수하게 현미와 산삼만으로 구성하여 간단하게 국수를 먹는 것만으로도 현미와 산삼 특유의 향과 맛을 즐기면서 현미와 산삼이
