首页> 外国专利> METHOD FOR PREPARING FUNCTIONAL NOODLE GAREDDECK COMPRISING BREADFRUIT POWDER AND FUNCTIONAL NOODLE GAREDDECK PREPARED THEREFROM

METHOD FOR PREPARING FUNCTIONAL NOODLE GAREDDECK COMPRISING BREADFRUIT POWDER AND FUNCTIONAL NOODLE GAREDDECK PREPARED THEREFROM

机译:包含面包粉的功能性面条酱的制备方法及其制备的功能性面条酱

摘要

The present invention relates to a manufacturing method of functional noodles and garaetteok (rod-shaped rice cake) manufactured by powder of breadfruit, and functional noodles and garaetteok manufactured thereby. The manufacturing method of functional noodles manufactured by powder of breadfruit comprises: a peel separating step of preparing breadfruit and separating peels of the prepared breadfruit; a drying step of slicing the breadfruit to dry the same after separation of peels; a power processing step of pulverizing the dried fruit to make particle sizes of 10-50 meshes; a powder mixture manufacturing step of mixing 50-70 wt% of first powder containing the pulverized breadfruit with 30-50 wt% of second powder containing wheat flour; a kneading step of kneading the mixed powder mixture with water to make dough; an aging step of aging the dough for 20-50 minutes at 1-5°C; a noodle making step of passing the aged dough through an extruder to make noodles; and a packaging step packaging and storing the noodles. Accordingly, the present invention uses breadfruit having good texture and low calories to provide noodles as food on a diet.
机译:本发明涉及一种由面包果粉制造的功能性面条和面条的制造方法,以及由此制造的功能性面条和面条。由面包果粉制造的功能性面条的制造方法包括:制备面包果的果皮分离步骤,以及将所制备的面包果的果皮分离。干燥步骤,将面包果切成薄片,在果皮分离后将其干燥;将干果粉碎成颗粒大小为10-50目的粉末的动力处理步骤;粉末混合物制造步骤,将50-70重量%的包含粉状面包果的第一粉末与30-50重量%的包含小麦粉的第二粉末混合;捏合步骤:将混合的粉末混合物与水捏合以制成面团;老化步骤,将面团在1-5℃下熟化20-50分钟;面条制作步骤,使老化的面团通过挤出机来制作面条;以及包装和存储面条的包装步骤。因此,本发明使用具有良好质地和低卡路里的面包果来提供面条作为饮食上的食物。

著录项

  • 公开/公告号KR20190108984A

    专利类型

  • 公开/公告日2019-09-25

    原文格式PDF

  • 申请/专利权人 LIM CHANG SEON;

    申请/专利号KR20180030747

  • 发明设计人 LIM CHANG SEON;

    申请日2018-03-16

  • 分类号A23L7/109;A23L19;A23L33/21;A23P10/25;

  • 国家 KR

  • 入库时间 2022-08-21 11:49:49

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