PRODUCTION OF NOODLES AND RAMYEON USING EXTRACT OF PHELLINUS LINTEUS AS KNEADING WATER

• Main Authors: CHOI, YONG JU, CHOE, EUN YEONG, JEON, HYE GYEONG, HAN, KWI JEONG, KIM, HAENG LAN
• Format: Patent
• Language: English; Korean
• Published: 12.01.2005
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; 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

PURPOSE: A method of making noodles and ramyeon(ramen) using extract of Phellinus linteus as kneading water is provided. The addition of Phellinus linteus extract improves the noodle-making properties, taste, texture and antioxidant properties of the product. CONSTITUTION: The noodles are prepared by kneading a starch mixture of wheat flour and potato starch in a ratio of 80 to 90:10 to 20, 1.5 to 1.9% by weight of salt, 0.14 to 0.18% by weight of an alkalizing agent including Na2CO3 and K2CO3 in a ratio of 2:6 and 33 to 37% by weight of Phellinus linteus extract and then extruding. The ramyeon is prepared by kneading a starch mixture of wheat flour, and potato starch and starch acetate in a ratio of 80 to 86, 9 to 13 and 5 to 7, 1.00 to 1.42% by weight of salt, 0.14 to 0.18% by weight of an alkalizing agent including Na2CO3 and K2CO3 in a ratio of 2:8 and 33 to 37% by weight of Phellinus linteus extract and extruding to give noodles, which are steamed fried in palm oil.