Manufacturing process of functional noodles using Hongkuk Koji of Monascus anka

摘要

PURPOSE: A process for manufacturing functional noodles using Hongkuk, Koji of Monascus anka is provided, thereby applying the flavor, taste, color and function of Hongkuk, Koji of Monascus anka to the noodles, so that the noodles have improved flavor, taste, color and function. CONSTITUTION: The process for manufacturing functional noodles using Hongkuk, Koji of Monascus anka comprises the steps of: independently filtering wheat flour and Hongkuk, Koji powder of Monascus anka with a sieve; adding 0.5 to 5% of filtered Hongkuk, Koji powder of Monascus anka into the filtered wheat flour, and mixing them; adding 175ml of 5% salt water into 500g of mixed powder; kneading the mixture and storing the dough at room temperature for 30 minutes; and inserting the dough into a noodle manufacturing device to prepare the functional noodles with thickness of 5mm.