국수의 제조 방법

• Main Authors: HAYASHI SHUJI, YAMAOKA KAZUKO
• Format: Patent
• Language: Korean
• Published: 13.12.2017
• 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

간수를 밀가루 및 물과 배합하여 반죽을 만들고 만들어진 반죽을 빚는 단계를 포함하는 국수, 특히 라면의 제조 방법으로, 간수의 비율을 보통 사용된 비율의 33 내지 50%로 줄이고, 상기 반죽에 0.00085 내지 0.0085 중량%의 2,5-다이하이드록시-1,4-다이티안을 추가적으로 첨가하는, 방법. 이와 같이 제조된 국수는 바람직한 "계란" 향미와 바람직한 노란 색을 낸다. A method of preparing noodles, particularly ramen noodles, comprising the blending of kansui with wheat flour and water to form a dough and shaping the resultant dough, the proportion of kansui being reduced to 33-50% of the usual proportion used, and there being additionally added to the mixture from 0.00085 to 0.0085 % by weight of 2,5-dihydroxy-1,4-dithiane. The noodles thus prepared have the desirable "eggy" flavour with the desirable yellow colour.