THE PREPARING METHOD OF NOODLES INCLUDING CACTUS EXTRACTS

• Main Authors: LEE, HYUN YONG, KIM, CHEOL HEE, LEE, MEYUNG SIK, KWOUN, MIN CHEOL, YIM, TAE IL, YANG, SOON BOK, CHOI, YOUNG BUM
• Format: Patent
• Language: English
• Published: 30.04.2009
• 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

A method for manufacturing noodles containing an Opuntia ficus-indica is provided to improve quality for nutrition, texture, color sense of the noodles, and sensuousness using the Opuntia ficus-indica extract as water for dough. A method for manufacturing noodles containing an Opuntia ficus-indica comprises the following steps of: kneading mixed powder consisting of 72-95% of flour, 4-25 weight% of starch, 1-3 weight% of salt powder adding 30-40%(v/w) of the Opuntia ficus-indica extract on the basis of starch ingredients; aging dough at 5-10°C for 6-24 hours; and manufacturing the noodles using a noodle making machine. The Opuntia ficus-indica extract is manufactured by extracting the Opuntia ficus-indica with 10-15%(w/v) of water at 60-100°C for 12-24 hours.