Cold Noodles with konjac gel form and its manufacturing method

摘要

a) 12 to 20 parts by weight of wheat starch, 12 to 20 parts by weight of buckwheat flour, 0.1 to 1.8 parts by weight of an alkaline additive of cottonseed, 0.1 to 2.0 parts by weight of purified water salt, And 12 to 20 parts by weight of konjac gel b) stirring the mixed mixture at 20 to 25 DEG C for 8 to 12 minutes to prepare a batter; c) hydrolyzing the kneaded product obtained in the above step with a microwave; d) extruding the aged material aged in the above step to form a cold surface; e) cooling the cold surface formed in the step f) cutting the cold surface cooled in the above step and drying at 15 to 20 ° C for 3 to 5 hours; g) immersing the dried cold surface in the above step in an 80% alcohol for 10 to 20 seconds, Cold noodles made of gelatinous konjac are prepared. In addition, the cold surface using the gel-type konjac according to the present invention is easy to store and preserved without being stored in separate refrigeration or freeze storage, and can be easily consumed by consumers because of short cooking time. Konnyaku keeps the texture of persimmons on the face, prevents calories, prevents obesity, improves the acidity of acidified foods with strong alkaline foods, prevents adult diseases, and contributes to consumers' health. Further, since the cold surface using the gel-type konjac according to the present invention is easy to store and has a short cooking time, it can be easily consumed by consumers Konjac, a component of konjac gel, has almost no calories, has glucocaniline, and cleanses constipation with the action of sugar. It has few calories to prevent obesity, inhibits the production of cholesterol, and improves the acidity of PH11 as a strong alkaline food In addition to normalizing blood sugar level, it reduces wastage of insulin, so it can contribute to the health of consumers by preventing diabetes. It also has a unique taste of cold noodles and a soft, chewy and chewy texture.