NOODLE COMPRISING ENZYMATIC EXTRACTS OF NATIVE PLANTS AND METHOD OF PREPARING THE SAME

• Main Authors: YOON, MIN SEOK, JO, MI RAN, LEE, SANG HYUN, KIM, HYUNG JUN, KIM, JIN SOO, YANG, SOON BOK, LEE, JONG HYUN, LEE, JI SUN, SHIN, JUN HO, HEU, MIN SOO, PARK, KWON HYUN
• Format: Patent
• Language: English; Korean
• Published: 30.11.2011
• 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: Noodles containing a native plant-derived enzyme extract, and a producing method thereof are provided to easily offer the biological activity of native plants to the human bodies. CONSTITUTION: A producing method of noodles containing a native plant-derived enzyme extract comprises the following steps: preparing a noodle mixture by mixing salt and the native plant-derived enzyme extract with powder including 20-60wt% of medium-strength flour, 20-60wt% of weak flour, and 5-30wt% of rice powder; adding purified water into the noodle mixture, and kneading to obtain noodle dough; and molding the noodle dough to obtain noodle strips. The native plant-derived enzyme extract is obtained from angelica keiskei, salicornia herbacea, or ecklonia cava.