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Mesima, Sanghwang · 2005 · Patent

High relevance

PRODUCTION OF NOODLES AND RAMYEON USING EXTRACT OF PHELLINUS LINTEUS AS KNEADING WATER

Phellinus linteus

SpeciesMesima, Sanghwang
JournalNot listed
Year2005

Key points

  • PURPOSE: A method of making noodles and ramyeon(ramen) using extract of Phellinus linteus as kneading water is provided
  • The addition of Phellinus linteus extract improves the noodle-making properties, taste, texture and antioxidant properties of the product
  • CONSTITUTION: The noodles are prepared by kneading a starch mixture of wheat flour and potato starch in a ratio of 80 to 90:10 to 20, 1.5 to 1.9% by weight of salt, 0.14 to 0.18% by weight of an alkalizing agent including Na2CO3 and K2CO3 in a ratio of 2:6 and 33 to 37% by weight of Phellinus linteus extract and then extruding
  • The ramyeon is prepared by kneading a starch mixture of wheat flour, and potato starch and starch acetate in a ratio of 80 to 86, 9 to 13 and 5 to 7, 1.00 to 1.42% by weight of salt, 0.14 to 0.18% by weight of an alkalizing agent including Na2CO3 and K2CO3 in a ratio of 2:8 and 33 to 37% by weight of Phellinus linteus extract and extruding to give noodles, which are steamed fried in palm oil

From the paper

Abstract

PURPOSE: A method of making noodles and ramyeon(ramen) using extract of Phellinus linteus as kneading water is provided. The addition of Phellinus linteus extract improves the noodle-making properties, taste, texture and antioxidant properties of the product.

CONSTITUTION: The noodles are prepared by kneading a starch mixture of wheat flour and potato starch in a ratio of 80 to 90:10 to 20, 1.5 to 1.9% by weight of salt, 0.14 to 0.18% by weight of an alkalizing agent including Na2CO3 and K2CO3 in a ratio of 2:6 and 33 to 37% by weight of Phellinus linteus extract and then extruding. The ramyeon is prepared by kneading a starch mixture of wheat flour, and potato starch and starch acetate in a ratio of 80 to 86, 9 to 13 and 5 to 7, 1.00 to 1.42% by weight of salt, 0.14 to 0.18% by weight of an alkalizing agent including Na2CO3 and K2CO3 in a ratio of 2:8 and 33 to 37% by weight of Phellinus linteus extract and extruding to give noodles, which are steamed fried in palm oil.

Citation

CHOE EUN YEONG, CHOI YONG JU, HAN KWI JEONG, JEON HYE GYEONG, KIM HAENG LAN (2005). PRODUCTION OF NOODLES AND RAMYEON USING EXTRACT OF PHELLINUS LINTEUS AS KNEADING WATER.

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