Manufacturing method of noodles of Naengmyon using alkali/lactic acid fermented rice dough and noodles of Naengmyon using alkali/lactic acid fermented rice dough

摘要

PURPOSE: Noodles for cooking naengmyon(cold noodles with beef soup) using alkali/lactic acid fermented rice dough, and a producing method thereof are provided to offer the chewy texture and the functionality of the noodles to eaters. CONSTITUTION: A producing method of noodles for cooking naengmyon using alkali/lactic acid fermented rice dough comprises the following steps: mixing 100 parts of rice powder by weight, 0.2-0.4 parts of lactic acid bacteria by weight, 0.2-0.4 parts of alkali salt, and 55-75 parts of water by weight(S1110); fermenting the obtained dough, and steaming the fermented dough(S1120, S1130); mixing the heated dough with salt, strong flour, starch, cooking oil, gellan gum, and an Acanthopanacis Cortex alcohol extract, and molding the mixture into a cylindrical shape(S1140); extruding the dough using an extruder(S1150); and drying the obtained noodles(S1160). [Reference numerals] (S1110) Mixing and kneading rice powder, lactic acid bacteria, alkali salt, and water; (S1120) Fermenting dough; (S1130) Steam-heating fermented dough; (S1140) Mixing heated dough with salt, strong flour, starch, cooking oil, gellan gum, and an Acanthopanacis Cortex alcohol extract, and molding the mixture into a cylindrical shape; (S1150) Extruding the dough using an extruder; (S1160) Drying extruded noodles