KWON, TAE HO,권태호,KIM, JONG WOOK,김종욱,LEE, BO YOUNG,이보영,MUN, EUN GYENG,문은경,YU, KANG YEOL,유강열,KIM, JU,김주,DOO, HONG SOO,두홍수,JEONG, SEUNG IL,정승일,YANG, CHANG MYUNG,양창명,YOON, SUK KOUNG,윤석경
申请号：
KR1020100117878
公开号：
KR1020120056379A
申请日:
2010.11.25
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of Chinese noodles containing purple sweet potato, and the Chinese noodles are provided to offer the antioxidant effects of the purple sweet potato to consumers. CONSTITUTION: A producing method of Chinese noodles containing purple sweet potato comprises the following steps: mixing 0.01-0.05 parts of acidulant by weight, 0.01-0.05 parts of thickener by weight, 35-45 parts of water by weight, and 1-5 parts of starch by weight to obtain starch water； mixing the starch water with 50-60 parts of starch by weight and 1-5 parts of purple sweet potato powder by weight, and kneading the mixture； removing air from the obtained mixture using a vacuuming device, and molding the mixture into noodle strips； gelatinizing the noodle strips, and cooling and cutting the obtained noodles； cooling the cut noodles using 20-30 deg C water, and aging the noodles for 10-15 hours at 15-25 deg C； freezing the aged noodles for 20-28 hours； and thawing the noodles using 15-25 deg C purified water before naturally drying or hot-air drying.본 발명은 자색고구마를 첨가하여 제조하는 것을 특징으로 하는 항산화 활성이 증진된 자색고구마 당면의 제조방법 및 상기 방법으로 제조된 항산화 활성이 증진된 자색고구마 당면에 관한 것으로, 당면에 자색고구마를 첨가함으로써, 항산화 활성이 증진되고, 자색의 색상과 부드러운 식감으로 기호성이 향상된 자색고구마 당면을 제공할 수 있다.
