KIM, SUNG SUKR,김성수,KIM, YOUNG BOONGKR,김영붕,CHOI, HEE DONKR,최희돈,CHOI, SANG YOONKR,최상윤,JEONG, JI YUNKR,정지윤
申请号：
KR1020160029117
公开号：
KR1020170105890A
申请日:
2016.03.10
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method for manufacturing noodles, the method comprising a step of adding radish juice to wheat flour and kneading the same, and noodles manufactured by the same. Accordingly, the present invention allows the manufacture of noodles, which have the raw materials functionality, excellent taste, and flavor. The method comprises the step of adding radish juice to wheat flour and kneading the same. The radish juice is manufactured by extracting radish juice so it does not contain pulp, and 16-32 parts by weight of the radish juice are added with respect to 100 parts by weight of the wheat flour. The method additionally comprises a step of aging dough at room temperature for 1-3 hours after the kneading step. The present invention is to manufacture functional noodles having not only excellent taste and flavor but also an anticancer effect.COPYRIGHT KIPO 2017본 발명은 밀가루에 무즙을 첨가하여 반죽하는 단계를 포함하는 국수의 제조 방법 및 이에 따라 제조된 국수에 관한 것이다. 본 발명의 제조 방법에 의할 경우 원재료의 기능성과 더불어 맛과 풍미가 우수한 국수를 제조할 수 있다.
