SHIN, SANG ICK,신상익,RYOO, JONG RYEOL,류종렬,KANG, MIN SOO,강민수,CHO, JAE YOUNG,조재영
申请号：
KR1020120017312
公开号：
KR1020130095912A
申请日:
2012.02.21
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of deep fried cup noodle is provided to manufacture deep fired cup noodle with an improved hydration force of noodle by using a mixture of starch and glutinous potato starch to increase flexibility of noodle texture. CONSTITUTION: 45-55 weight% of a medium flour, 13.5-14.5 weight% of modified starch, 9-10 weight% of glutinous potato starch, and 1.5-3.0 weight% of gelatinized starch are mixed. 35-36 parts by weight of mixing water are added to 100 parts by weight of the mixture, and kneaded. Noodle is manufactured with the kneading. The noodle is fed, steamed and deep fried. The gelatinized starch is cold water soluble starch.본 발명은 찰전분인 찰감자 전분과 호화전분인 냉용성 전분을 활용하여 면의 수화력 및 복원력을 향상시키고 공정상 문제점을 개선하여 제조한 복원시간을 단축시킨 유탕용기면 및 그 제조방법에 관한 것으로 통상적인 유탕용기면보다 복원시간을 단축시키는 효과를 기대할 수 있어 보다 편리하고 간편하게 취식할 수 있다.
