Mesima, Sanghwang · 2007 · Patent
Medium relevanceMIXING WATER FOR NOODLE FOOD
Phellinus linteus
Skin & hydration
Key points
- A method of manufacturing kneading water for noodle food is provided to obtain the kneading water having the efficacy of Phellinus linteus and increase physical properties of noodle strips
- First, 10g Phellinus linteus is mixed with 1.8L water and heated for 1 to 2min
- Secondly, the Phellinus linteus extract is mixed with 5 to 10% by weight of collagen powder, 0.1 to 1% by weight of vitamin C powder and 0.1 to 1% by weight of composite mineral powder containing 800mg Ca, 400mg Mg, 99mg K, 22.5mg Zn, 8mg Fe, 225mcg I, 2mg Cu, 5mg Mn, 200mcg Mo, 100mg Se and 200mcg Cr
From the paper
Abstract
A method of manufacturing kneading water for noodle food is provided to obtain the kneading water having the efficacy of Phellinus linteus and increase physical properties of noodle strips. First, 10g Phellinus linteus is mixed with 1.8L water and heated for 1 to 2min. Secondly, the Phellinus linteus extract is mixed with 5 to 10% by weight of collagen powder, 0.1 to 1% by weight of vitamin C powder and 0.1 to 1% by weight of composite mineral powder containing 800mg Ca, 400mg Mg, 99mg K, 22.5mg Zn, 8mg Fe, 225mcg I, 2mg Cu, 5mg Mn, 200mcg Mo, 100mg Se and 200mcg Cr.
Citation
SONG WON GAB (2007). MIXING WATER FOR NOODLE FOOD.
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