METHOD FOR PRODUCING MUK NOODLES AND COMPOSITION

摘要

The present invention relates to a method for producing muk noodles using acorns, buckwheat, mung bean jelly, roasted oats and the like. More specifically, 3 parts by weight of purified glucomannan is added to 100 parts by weight of purified water at room temperature and 0.3 parts by weight of roasted buckwheat powder is mixed in a steam pot. 0.05 parts by weight of polydextrose, 0.1-0.3 parts by weight of coagulant and 4.0-4.5 parts by weight of an acidity adjusting agent are gradually added, and the mixture is heated and stirred at a temperature of 90C for 40 minutes, and then the mixture is taken into a mold, rapidly cooled to produce buckwheat muk, and then the shaped buckwheat muk is used to produce noodles using a noodle molding extruder. The present invention provides noodles having a fresh texture by producing noodles using acorn starch and glucomannan (konjac).;COPYRIGHT KIPO 2018