Composition for Forming Noodles with Low Carbohydrate and Method for preparing Noodle using the same

• Main Author: KANG DONG JUN
• Format: Patent
• Language: English; Korean
• Published: 04.08.2022
• 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

The present invention relates to a composition for forming noodles containing indigestible modified starch and a method for preparing noodles using the same. The composition for forming the noodles containing the indigestible modified starch according to the present invention can easily form a dough sheet, and is easily molded and since the prepared noodles have a low content of carbohydrate and show excellent sensory properties, the composition for forming the noodles of the present invention can be usefully used for preparing various noodles such as low-carbohydrate ramen, dried noodles, pasta noodles, raw noodles and the like. 본 발명은 난소화성 변성전분을 포함하는 면류 형성용 조성물 및 이를 이용한 면류의 제조방법에 관한 것이다. 본 발명에 따른 난소화성 변성전분을 포함하는 면류 형성용 조성물은 면대 형성이 원활하고 성형이 용이하며, 제조된 면류는 탄수화물 함량이 적고 우수한 관능적 특성을 가지는 바, 본 발명의 면류 형성용 조성물은 저탄수화물 라면, 건면, 파스타면, 생면 등 다양한 면류 제조에 유용하게 사용될 수 있다.