INSTITUTE OF HADONG GREEN TEA;KIM, HYO GYU;김효규;재단법인 하동녹차연구소
发明人:
HAN, JAE YOON,한재윤,CHO, KYUNG HWAN,조경환,KIM, JONG CHEOL,김종철,LEE, JONG GUG,이종국,KIM, HYO GYU,김효규
申请号：
KR1020110113287
公开号：
KR1020130048437A
申请日:
2011.11.02
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A method of making noodle made of green tea extract and plum extract is provided to have low calories and be digestive. CONSTITUTION: A method of making noodle made of green tea extract and plum extract comprises the following steps. For fresh plum 1 by weight, sugar 1-2.5 by weight is mixed to make plum extract. For green tea power 1 by weight, purified water 10-15 by weight is mixed to manufacture green tea extract. For plum extract 1 by weight, green tea extract 1 by weight and powdered gelatin 0.17-1 by weight are mixed. The gelatin is dissolved in the mixture. The mixture is cooled at a temperature of 0°；C to 4°；C. The cooled mixture is cut. [Reference numerals] (S1) Step of extracting plum extract； (S2) Step of manufacturing green tea extract liquid； (S3) Step of mixing the plum extract, the green tea extract liquid, and gelatin； (S4) Step of dissolving the gelatin； (S5) Step of cooling at 0-4°；C； (S6) Step of cutting본 발명은 녹차추출액과 매실엑기스를 이용한 면 및 이를 이용한 면 제조방법으로, 본 발명인 녹차추출액과 매실엑기스를 이용한 면의 제조방법은, 생매실을 이용하여 매실엑기스를 추출하는 제 1단계와, 가루녹차를 이용하여 녹차추출액을 제조하는 제 2단계와, 매실엑기스와 녹차추출액 및 젤라틴을 혼합하여 배합하는 제 3단계와, 상기 혼합물 중 젤라틴을 용해시키는 제 4단계와, 상기 혼합물을 0℃ 내지 4℃ 의 온도에서 응고시키는 제 5단계와, 상기 응고된 혼합물을 절단하는 제 6단계를 포함하여 구성되는 것을 특징으로 한다.
