METHOD FOR PRODUCING RICE NOODLES

PURPOSE: Provided is a method for producing rice noodles having improved taste. CONSTITUTION: The method for producing rice noodles comprises the steps of: mixing rice powder, wheat flour and potassium carbonate in a ratio of 5:4:1; adding 40 to 60 wt.% of milk into the mixture and kneading the mixt...

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Bibliographic Details
Main Author CHO, SUNG KEUN
Format Patent
LanguageEnglish
Korean
Published 27.07.2001
Edition7
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PURPOSE: Provided is a method for producing rice noodles having improved taste. CONSTITUTION: The method for producing rice noodles comprises the steps of: mixing rice powder, wheat flour and potassium carbonate in a ratio of 5:4:1; adding 40 to 60 wt.% of milk into the mixture and kneading the mixture; inserting the dough into a noodle making machine and pressing the dough to produce the rice noodles; and transferring the rice noodles into a dryer; drying the rice noodle at 45 to 50 deg. C for 40 to 50 minutes, at 25 to 30 deg. C for 3 to 5 hours and at room temperature for 2 to 4 hours respectively.
Bibliography:Application Number: KR20010031646