Noodles, tangerines, cheonggukjang flour, buckwheat containing noodles, kalguksu and cold noodles and noodles prepared by the above method

摘要

PURPOSE: A producing method of noodles containing tangerine and fermented soybeans powder, and the noodles produced therefrom are provided to add skins and juice of the tangerine, hizikia fusiforme, the fermented soybean powder, and buckwheat to the noodles. CONSTITUTION: A producing method of noodles comprises the following steps: mixing 30wt% of tangerine skin powder, 10wt% of hizikia fusiforme powder, 20wt% of fermented soybean powder, and 40wt% of buckwheat powder; adding 20~30wt% of tangerine juice, 60~70wt% of flour, and 5~10% of wheat starch to the mixture powder; inserting 20~30% of purified water and making dough; aging the dough for 3~5hours; extruding noodles using an extruder; and naturally drying the extruded noodles.