KIM, SUN YOUNGKR,김선영,YU, JUNG SIKKR,유정식,KWON, DONG JOOKR,권동주,CHUNG, NAC WONKR,정낙원
申请号：
KR1020140158892
公开号：
KR1020160057808A
申请日:
2014.11.14
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for making noodles with wood-cultivated ginseng, the method comprising the following steps: (A) preparing dough by mixing and kneading, on the basis of 100 parts by weight of wheat flour, 25-30 parts by weight of corn starch, 1-2 parts by weight of refined salt, 1-2 parts by weight of sodium bicarbonate for noodles, 73-78 parts by weight of distilled water, 2-3 parts by weight of alcohol, and 0.05-0.2 parts by weight of wood-cultivated ginseng powder and (B) extrusion-molding the dough, followed by cutting and cooling. The wood-cultivated ginseng powder is prepared by drying wood-cultivated ginseng at 40-80°C for 40-60 hours and pulverizing the dried wood-cultivated ginseng into a size of 100-200 mesh. The noodles with wood-cultivated ginseng made by the present invention have a characteristic fragrant flavor of the wood-cultivated ginseng, are not easily swollen due to low water uptake and volume increase thereof, and has excellent chewy texture, and thus the preference to the noodles with wood-cultivated ginseng is very high.COPYRIGHT KIPO 2016본 발명은 밀가루 100중량부 대비 옥수수 전분 25~30중량부, 정제염 1~2중량부, 면소다 1~2중량부, 증류수 73~78중량부, 주정 2~3중량부 및 산양삼 분말 0.05~0.2중량부를 혼합 및 반죽하여 반죽물을 제조하는 단계 (A) 및 상기 반죽물을 압출성형한 후, 절단하고 냉각하는 단계 (B)로부터 제조되되, 상기 산양삼 분말은 산양삼을 40~80℃에서 40~60시간 동안 건조시킨 후, 100~200mesh의 크기로 분쇄하여 제조된 것임을 특징으로 하는 산양삼 국수의 제조방법에 관한 것이다. 본 발명에 의해 제조된 산양삼 국수는 산양삼 특유의 향긋한 향이 우수하고, 수분흡수량 및 부피증가량이 적어 쉽게 불지 않으며, 쫄깃한 식감이 우수하여 기호도가 매우 우수하다.
