METHOD OF PREPARING NOODLES HAVING PROCESS SUITABILITY AND CONTAINING BERRIES AND EXTRACTION OF GREEN TEA BY SUBCRITICAL SPEED EXTRACTION, AND NOODLES USE THEREOF
JANG, HYE RIM,장혜림,KIM, JONG HOON,김종훈,MIN, BYUNG JUNG,민병중,KIM, YANG,김양,YOO, SANG HO,유상호,LEE, JI HYE,이지혜,JUNG, SUNG UG,정성욱,PARK, SOO HYUN,박수현,JANG, HYE RIMKR,KIM, JONG HOONKR,MIN, BYUNG JUNGKR,KIM, YANGKR,YOO, SANG HOKR,LEE, JI HYEKR,JUNG, SUNG UGKR,PARK, SOO HYUNKR
申请号：
KR1020140066743
公开号：
KR1020150139065A
申请日:
2014.06.02
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a method for preparing noodles having enhanced processing suitability and a noodle product using the same. The method includes the steps of: extracting a polyphenol extract from berries and green tea through a subcritical extraction process using an accelerated solvent extractor； preparing a concentrated solution through vacuum-concentration of the polyphenol extract； blending the concentrated solution and a vegetable protein material.본 발명은 베리류와 녹차를 가속용매추출기를 이용해 아임계 추출하여 폴리페놀 추출물을 추출하는 단계； 상기 폴리페놀 추출물을 진공농축하여 농축액을 만드는 단계； 및 식물성 단백질 원료와 상기 농축액을 배합하는 단계；를 포함한 가공적성이 증진된 면류의 제조방법 및 이로 인한 면류 제품에 관한 것이다.
