INDUSTRY-ACADEMIA COOPERATION GROUP OF SEJONG UNIVERSITY;세종대학교산학협력단
发明人:
LEE, SU YONG,이수용,LEE, HYEON GYU,이현규,BAE, IN YOUNG,배인영,PARK, HYUK GU,박혁구,HEO, SOO JUNG,허수정,KIM, JU YOUNG,김주영
申请号：
KR1020110033473
公开号：
KR1020120115892A
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 fried noodles containing mushroom derived beta-glucan as a supplementary material is provided to reduce the oil absorption rate of the noodles when frying. CONSTITUTION: A producing method of fried noodles containing mushroom derived beta-glucan as a supplementary material comprises the following steps: mixing grain powder with the mushroom derived beta-glucan or a mixture containing thereof； and producing the noodles using the mixture. The mushroom derived beta-glucan is obtained from Tricholoma matsutake by a compress-hot water extraction process. The grain powder is flour.본 발명은 버섯 유래 베타 글루칸을 첨가한 유탕면의 제조방법에 관한 것으로, 원료에 버섯 유래 베타 글루칸을 부재료로 첨가하여 유탕면을 제조하면, 면 중 흡유량이 줄어드는 효과를 얻을 수 있다.
