KR101940576B1 - Agar noodles manufactured using agar powder and method for manufacturing the same - Google Patents

Abstract

The present invention relates to an agar noodle manufactured using agar powder and a method of manufacturing agar noodle, and more particularly, to use agar agar as a noodle, there is a need to improve noodle aptity due to differences in physical properties. The present invention relates to an agar noodle manufactured using agar powder which can provide a low-calorie diet effect of agar, which has aptitude equal to that of common noodles, and a manufacturing method thereof.

Description

[0001] The present invention relates to agar noodles manufactured using agar powder and agar noodles manufactured using agar powder and method for manufacturing same,

The present invention relates to an agar noodle manufactured using agar powder and a method of manufacturing agar noodle, and more particularly, to use agar agar as a noodle, there is a need to improve noodle aptity due to differences in physical properties. The present invention relates to an agar noodle manufactured using agar powder which can provide a low-calorie diet effect of agar, which has aptitude equal to that of common noodles, and a manufacturing method thereof.

Agar is a seafood product that has been used as a favorite food in Korea, China, and Japan for a long time since it dried up the ornamental wormwood.

Agar is used as a food additive because it is unique in its physical properties and odor. It is produced in the form of agar and agar agar and is used in water for a long time, mainly used for cold food such as salad and cold soup. Also, .

In recent years, most of the agar is composed of plant fiber and has no calorie. In the intestine, it absorbs water about 20 times its own weight, so it expands in volume and gives a feeling of fullness. Therefore, it is a material of low calorie food .

In the prior art using this characteristic of agar, Korean Patent Laid-Open Publication No. 2006-2108 (published Jan. 6, 2006) discloses a composition of instant low-calorie food using agar and a method for producing the same, A method for preparing a food composition using agar comprises the steps of putting 30-40% by weight of an extract base consisting of chicken extract, scallop extract and bonito extract into a kiln and heating to 80-90 캜; 15-30% by weight of a natural polymer base consisting of gelatin, dextrin, glucomannan and starch and 15-30% by weight of seasoning base such as salt and soy sauce powder are added to the heated kiln and the natural polymer is completely dissolved and gelated step; Cooling the gelled solution at 40-50 占 폚, adding 20-40% by weight agar to the cooled gelled solution, mixing and press-molding in a mold of a predetermined type; And lyophilizing the molded article at 0.7 Torr, -25 [deg.] C for 48 hours and packaging it.

The thus obtained "low-calorie food using agar" was tasted in about 200 ml of hot water based on 10 g.

However, since the agar-based low-calorie food can not maintain a specific shape in hot water and has a physical property to be released in a short time, it is possible to use a low calorie content of agar while maintaining a texture such as eating a regular food in the form of a solid, It did not satisfy the desire of consumers.

Also, in Korean Patent Laid-Open Publication No. 2005-21415 (published on Mar. 7, 2005), in the "agar drying apparatus and agar manufacturing method ", agar is prepared by cutting gel- Wherein the agar agar agar agar agar agar agar agar agar agar agar agar agar agar agar agar agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar Agar And a drying step in which the washed agar agar is fed into a rotary kiln and rotated to supply hot air and dehydration and drying are performed by centrifugal force and hot air by rotation.

This was because the agar agar was swollen in water and then edible immediately. However, due to the nature of the agar agar, the agar could not maintain its shape in hot water for a long time, resulting in breakage, and the texture was not smooth.

For example, the domestic production of noodles is 2,165 billion won, which is 816,000 tons in 2014, which is 3.1% annual increase since 2007, and the share of domestic noodles per capita (2014) The average consumption of rice was 13.3kg per year. Ramen noodles classified as hot noodles were 9153g, followed by noodles 2760g, cold noodles 961g, other noodles 163.2g, pasta noodles 158.8g, and instant noodles 72.8g .

The noodle market is largely divided into the general noodle market and the ramen noodle market, namely, the ramen noodle market. The retail market size of general noodles is about 159 billion won based on retail sales (B2C), about 40% Udon (26.3%), cold noodles (23.4%), Kokkusu (16.1%) and spaghetti (13.3%) are among the most popular noodles in the market.

There has been a tendency to favor low-carbs and gluten-free products in the global trend of health-oriented trends. In the United States, the rate of food launches that emphasize low, no and reduced over the past three years has more than doubled, In the world's fifth largest consumer, Vietnam is also increasingly buying non-fried noodles made from wheat or rice.

On the other hand, exports of exotic foods such as potato, rice noodles and so on are growing in popularity in the western countries such as the US, and pasta products in China account for 47% of total noodles in 2013, And the spread of food exchanges in the East and West is also becoming a major trend in the overseas noodle market.

The major characteristics of the domestic noodle market in recent years are low calorie and low salt trends due to aging, well-being food culture, and center shift of the differentiation strategy from noodle flavor. As interest in diet and diet increases, sweet potato pumpkin Noodle products made of raw materials are becoming popular. In the ramen industry, too, ramen noodles using noodles that are not fried in oil are being introduced or the sodium content of ramen soup is being reduced.

In the case of agar agar in agar, it is manufactured in a thin and long form like a thread, and is used as a substitute for noodles for consumers who are interested in diet and diet. However, in order to use agar agar as a noodle, There is a need to do.

Therefore, in the case of the udon produced by the manufacturing method of the present invention, rather than using the agar in the form of food which can not be retained in hot water, the agar maintains its function as a diet food or a low calorie food, In addition to being able to feel the same texture, if it is developed in the form of food that can be quickly consumed and preserved, it will be able to expect the beneficial effects of agar while meeting the needs of a wide variety of consumers.

Korean Patent Publication No. 10-2006-0002108 Korean Patent Publication No. 10-2005-0021415

DISCLOSURE OF THE INVENTION The present invention has been conceived to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a product having a low calorie dieting function of agar and having a noodle suitability equivalent to that of a general noodle so as to meet current trends, By providing a lot of noodles, we want to provide high added value noodles with agar.

According to another aspect of the present invention, there is provided an agar noodle manufacturing method for manufacturing an agar noodle using agar powder according to an embodiment of the present invention,

100 parts by weight of agar powder, 900-1,900 parts by weight of agar powder based on 100 parts by weight of agar powder, and 650-1100 parts by weight of water based on 100 parts by weight of agar powder are prepared (S100)

A kneading step (S200) of putting the prepared material into a kneader, adding 20 to 40 parts by weight of salt to perform kneading for 10 minutes,

And a napping step (S300) in which the kneaded material is put into a container and aged at a temperature of 15 to 30 DEG C for 30 minutes and then subjected to a napping using a noodle nozzle.

Accordingly, it is an object of the present invention to provide a product having a low-calorie dieting function of agar and having a similar aptitude to the general noodles, thereby providing a new market that meets current trends, It has the effect of providing a high value-added udon noodle with agar as a target of udon noodles.

1 is a flowchart showing a method of manufacturing an agar noodle using agar powder according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.

In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, this is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.

The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure.

The term " step " or " step of ~ " used throughout the specification does not mean " step for.

1 is a flowchart showing a method of manufacturing an agar noodle using agar powder according to an embodiment of the present invention.

Rather than using the agar in the form of a food which is not kept in the form of hot water, the present invention is not only capable of maintaining the function as a diet food or a low calorie food, And provide excellent agar noodles with excellent storage stability.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described with reference to the drawings. As shown in FIG. 1, a first embodiment of the present invention includes a raw material preparation step S100, a kneading step S200, S300).

More specifically, agar noodle manufacturing methods for producing agar noodles using agar powder include:

100 parts by weight of agar powder, 900-1,900 parts by weight of agar powder based on 100 parts by weight of agar powder, and 650-1100 parts by weight of water based on 100 parts by weight of agar powder are prepared (S100)

A kneading step (S200) of putting the prepared material into a kneader, adding 20 to 40 parts by weight of salt to perform kneading for 10 minutes,

And a napping step (S300) of putting the kneaded material into a container and aging the mixture at a temperature of 15 to 30 DEG C for 30 minutes and then performing a napping process using a noodle nozzle.

Specifically, it is as follows.

1. Preparation of raw noodle material (S100)

In the step (S100) of preparing the raw material for the noodle, 100 parts by weight of agar powder, 900-1,900 parts by weight of wheat flour based on 100 parts by weight of agar powder and 650-1,100 parts by weight of water based on 100 parts by weight of agar powder are prepared.

As described above, a noodle material made of only agar powder, flour and water is prepared.

When the amount of the agar exceeds the above-mentioned amount, the elasticity is rather reduced, and it becomes impossible to provide a product having a noodle suitability equivalent to a general noodle.

Therefore, it is preferable that the weight range of the agar powder, flour and water is adhered to.

2. Dough step (S200)

The kneading step (S200) is a process of putting the prepared material into a kneader, adding 20 to 40 parts by weight of salt, and performing kneading for 10 minutes.

The use of salt is generally added during cotton production. When salt is added, it affects the formation of gluten present in the wheat, which improves the physical properties. In addition, the addition of salt increases the retention of cotton.

The reason for performing the kneading time for 10 minutes is that it takes about 10 minutes because the time required for forming the kneading is sufficient.

3. The nesting step (S300)

In the nesting step (S300), the kneaded material is put into a container, aged at a temperature of 15 to 30 DEG C for 30 minutes, and then the noodle is performed using a noodle nozzle.

The reason for aging is that it is generally carried out because it is good for the physical properties of the cotton due to the good gluten formation when it is refrigerated after being kneaded or at room temperature.

Next, we will prepare the formulation ratio of agar noodles and analysis of quality characteristics.

Determination of mixing ratio and analysis of quality characteristics of agar noodle

The following experiment was carried out in order to provide an optimum compounding ratio of the present invention.

In order to analyze the quality characteristics of the noodles according to the addition amount of agar, 1, 5 and 10% of agar powder was added to the flour weight as shown in Table 1, and the amount of added water was 5% and 10% , The minimum amount of water in which the dough was formed was used.

flour (g) [flour] agar powder (g) [agar powder] water (ml) [water] salt (g) [salt] control 100 0 45 2 One% 99 One 45 2 5% 95 5 55 2 10% 90 10 65 2

During the preparation of the agar-added Udon noodles, flour and salt water containing agar powder were added using a kneader and kneaded for 10 minutes.

The finished dough was put in a polyethylene bag and aged at 25 ℃ for 30 minutes.

It was cut at regular intervals and cooked for 6 minutes in boiling water. After cooling for 30 seconds in flowing cold water, it was recovered with a wire netting for 1 minute and left for 3 minutes.

The texture of the noodles was measured using a Rheometer (Sun compact 100, Sun Scientific, Kyoto, Japan).

The measurement conditions of the device are Test type; texture profile analysis, plunger diameter 15.00mm, table speed 60.00mm / min, load cell 10.00kg, deformation 75%.

The raw or cooked cotton strands were placed on the platform one after another and the hardness, cohesiveness, springness, chewiness, and brittleness were measured five times The average value was obtained.

Table 2 and Table 3 show the texture of the raw and cooked surfaces with agar added, respectively.

Hardness Springiness Cohesiveness Chewiness Brittleness Control 28480 ±
16664.33 ^b 62.68 ±
6.65 ^c 2.21 ±
13.29 ^b 77.03
8.77 ^b 4869.75 ±
1085.01 ^bc One% 8900 ±
405.89 ^c 79.98 ±
8.66 ^b 85.70 ±
2.71 ^ab 89.43 ±
3.46 ^a 7149.92 ±
798.97 ^ab 5% 11128 ±
1661.30 ^c 103.99 ±
16.09 ^a 98.19 ±
7.74 ^a 98.56 ±
7.41 ^a 9140.36 ±
3447.97 ^a 10% 316200 ±
42903.38 ^a 53.12 ±
11.54 ^c 72.24 ±
12.12 ^b 72.24 ±
12.12 ^b 3929.04 ±
1439.50 ^c

(Values are mean ± SD. ^{A- c} Means with different letters are significantly different (p <0.05) by Duncan's mulitple range test.)

Hardness Springiness Cohesiveness Chewiness Brittleness Control 304800 ±
15336.23 ^a 80.09 ±
4.73 ^b 96.82 ±
7.33 ^a 96.82 ±
7.33 ^b 7770.82 + - 926.29 ^b One% 10704 ±
1989.73 ^b 95.25 ±
9.18 ^a 101.20 ±
5.38 ^a 106.88 ±
⁶ .59 ^a
10190.48 ± 1270.74 ^a 5% 337200 ±
74570.10 ^a 96.88 ±
12.79 ^a 103.34 ±
5.98 ^a 105.20 ±
2.30 ^a 10198.95 ± 1426.00 ^a 10% 325200 ±
57720.88 ^a 80.44 ±
4.23 ^b 87.93 ±
5.34 ^b 89.60 ±
4.82 ^b 7219.94 ± 703.92 ^b

(Values are mean ± SD. ^{A- b} Means with different letters are significantly different (p <0.05) by Duncan's mulitple range test.)

Table 2 shows the texture of the raw agar-added surface, and Table 3 shows the texture of the agar-added cooked surface.

In the case of noodles, hardness was highest when 10% agar was added and hardness was decreased when 1 ~ 5% agar was added.

The degree of elasticity increased with increasing amount of agar, but decreased with the addition of 10% agar.

The cohesiveness was increased in all cases of agar added, and the chewiness and cracking were increased when 1% and 5% of agar was added compared with the control.

The hardness of the cooked surface was lower in the 1% agar supplemented noodles, but the 5% and 10% agar added noodles did not show any significant difference from the control. Respectively.

The elasticity, chewiness and cracking were not significantly different in the control and 10% agar supplemented noodles, but the results were increased when 1% and 5% agar added.

Coagulability increased with the addition of agar, but decreased rapidly with addition of 10% agar.

Based on these results, it was concluded that the addition amount of agar powder to the noodles was 5 ~ 10%.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described more specifically with reference to the following examples, but it should be understood that the same is by way of illustration and example only and is not to be taken by way of illustration, However, it should be understood that the scope of the present invention is not limited to the scope of the present invention.

Example

Based on the results of the determination of the addition ratio of agar, 5% and 10% of agar powder were added to the product.

In order to improve the functionality of the agar noodle surface, perilla oil having a high omega-3 content was added at the same weight as the agar powder at the same time to prepare a product.

As an example of the production process, the addition amount of agar was 5% and 10% based on the wheat flour and the amount of agar and perilla oil added was 5%, respectively.

For example, 80 kg of wheat flour, 4 kg of agar powder and 44 l of water were added to a kneader, 1.6 kg of salt was added to a kneader, aged at a temperature of 15 to 30 ° C for 30 minutes, To prepare a noodle surface to which 5% agar powder was added. (Sample 1)

Then, 80 kg of wheat flour, 8 kg of agar powder and 52 liters of water were put into a kneader, 1.6 kg of salt was put into a kneader, aged at a temperature of 15 to 30 ° C for 30 minutes, To prepare a noodle surface to which 10% agar powder was added. (Sample 2)

Then, 80 kg of wheat flour, 4 kg of agar powder, 4 l of perilla oil and 44 l of water were added, and the mixture was put into a kneader. 1.6 kg of salt was put into a kneader and aged at a temperature of 15 to 30 캜 for 30 minutes. To prepare a noodle with 5% agar powder and 5% perilla oil (Sample 3).

(CJ) sweet potatoes, which were mixed with a chewy hand kneaded noodle paste, were mixed with noodle-only mix {wheat (wheat: Australian, US), gluten}, potato starch 5% (from Finland) Refined salt, grapefruit seed extract, alcohol, S (soybean), corn starch, etc. (Sample 4)

The company has adopted the raw meat noodles made of the chewy noodles, which are kneaded directly with the hands of the P company (Pulmuone), and they are used in the production of wheat flour (wheat, australia), modified starch, alcohol, refined salt (domestic), mixed preparation (acidity adjusting agent, ) And the like (Sample 5)

Analysis of the quality characteristics of the products of agar noodles

To analyze the quality characteristics of the fabricated agar noodle surface prototype, the cooking characteristics and texture were analyzed.

For comparative analysis, commercially available noodles from C and P were purchased and used as a control.

The cooked characteristics were obtained by cooking on the basis of 50 g of raw surface, cooling for 30 seconds in flowing cold water, dehydrating in a wire net for 1 minute, leaving for 3 minutes, calculating the weight of the surface by subtracting water, .

Immediately after measuring the weight of the surface, the volume of the cooked surface was determined by increasing the volume after immersing in a 500 mL measuring cylinder filled with 300 mL of distilled water.

Turbidity of broth was measured by absorbance at 675 nm using a spectrophotometer (UV-1601PC, Shimadzu, Kyoto, Japan) after cooling the boiled broth at room temperature. All experiments were repeated three times.

As shown in Table 4, the increase in the weight after the cooked noodles and the increase in the absorbed weight showed almost the same weight increase in the four products except for the P company, and the moisture absorption was about 57% .

As a result, the volume tended to increase.

In turbidity, products of P and C exhibited relatively low turbidity, and turbidity was highest in prototype with 10% agar powder added.

sample Weight (g) Absorption (%) Volume (mL) Turbidity
(OD at 675 nm) One 87.6993 + - 0.24 ^a 57.0133 + - 0.16 ^b 74.8010 + - 0.23 ^b 0.5853 ± 0.00 ^c 2 86.5703 ± 0.87 ^a 57.7603 ± 0.58 ^b 79.1233 +/- 1.25 ^a 0.6643 ± 0.00 ^a 3 86.3730 ± 1.36 ^a 57.8980 ± 0.91 ^b 77.9430 +/- 2.41 ^a 0.6420 ± 0.00 ^b 4 86.7673 + - 0.83 ^a 57.6287 ± 0.55 ^b 76.4620 ± 0.40 ^ab 0.4933 0.00 ^d 5 77.2383 + - 2.22 ^b 64.7710 ± 1.88 ^a 66.3383 + - 2.30 ^c 0.2443 ± 0.00 ^e

(Values are mean ± SD, ^{a- e} Means with different letters are significantly different (p <0.05) by Duncan's mulitple range test.)

Sample 1 was a noodle surface to which 5% agar powder was added, Sample 2 was a noodle surface to which 10% agar powder was added, Sample 3 was a noodle with 5% agar powder and 5% C, and sample 5 is a product of P company.

Table 5 and Table 6 show the results of analyzing the texture of the noodles and cooked surface of the agar-added Udon cotton prototype.

sample Hardness Springiness Adhesiveness Chewiness Brittleness One 590240 ±
63890.89 ^d 88.84 ±
17.51 ^c 94.07 ±
11.69 ^b 94.07 ±
11.69 ^b 8422.29 ±
2067.38 ^c 2 849420 ±
137814.30 ^cd 124.75 ±
24.48 ^bc 112.27 ±
22.57 ^b 122.34 ±
19.86 ^b 15534.96 ±
4714.84 ^bc 3 1256600 ±
276080.90 ^ab 154.06 ±
50.20 ^ab 187.85 ±
41.19 ^a 196.36 ±
47.40 ^a 32207.01 ±
16017.23 ^a 4 1470800 ±
241153.40 ^a 98.33 ±
29.06 ^c 117.94 ±
31.05 ^b 164.93 ±
27.24 ^b 16354.91 ±
5802.32 ^ab 5 1070060 ±
175773.30 ^bc 174.67 ±
19.50 ^a 179.70 ±
29.48 ^a 208.76 ±
43.19 ^a 37229.24 ±
12316.48 ^a

(Values are mean ± SD, ^{a- e} Means with different letters are significantly different (p <0.05) by Duncan's mulitple range test.)

Sample 1 was a noodle surface to which 5% agar powder was added, Sample 2 was a noodle surface to which 10% agar powder was added, Sample 3 was a noodle with 5% agar powder and 5% C, and sample 5 is a product of P company.

sample Hardness Springiness Adhesiveness Chewiness Brittleness One 383800.00 ±
2683.28 ^a 138.33 ±
14.27 ^a 106.26 ±
18.62 ^ns 107.95 ±
16.44 ^ns 15115.70 ±
3834.70 ^a 2 199400.00 ±
8173.13 ^c 81.55 ±
7.93 ^c 93.15 ±
7.72 ^ns 93.15 ±
7.72 ^ns 7641.60 ±
1268.50 ^b 3 300800.00 ±
20302.71 ^b 128.03 ±
31.67 ^a 114.43 ±
23.83 ^ns 114.43 ±
23.83 ^ns 15195.38 ±
7022.91 ^a 4 326800.00 ±
36540.39 ^b 118.13 ±
14.76a ^b 111.89 ±
19.13 ^ns 111.89 ±
19.13 ^ns 13248.14 ±
2823.16 ^a 5 301000.00 ±
18801.60 ^b 98.99 ±
16.96b ^c 99.36 ±
6.46 ^ns 101.22 ±
5.25 ^ns 9976.30 ±
1451.54 ^ab

^{(Values are mean ± SD, a-} e Means with different letters are significantly different (p <0.05) by Duncan's mulitple range test, ns Means are not significantly different.)

Sample 1 was a noodle surface to which 5% agar powder was added, Sample 2 was a noodle surface to which 10% agar powder was added, Sample 3 was a noodle with 5% agar powder and 5% C, and sample 5 is a product of P company.

Table 5 shows the texture (noodles) of the agar-added noodles, and Table 6 shows the texture (cooked noodles) of the agar-added noodles.

As shown in Table 5, the texture of the raw noodles was analyzed to be 5% of the agar powder, and the hardness, elasticity, adhesiveness, chewiness and crushability of the products were generally low.

For the prototype with 10% agar powder, the remaining items except hardness were similar to those of the currently marketed products, or two intermediate levels.

For the product with 5% agar powder and 5% perilla oil, there was no statistically significant difference between the two commercial products as a whole.

The properties of the cooked surface were cooked for 6 minutes, immediately cooled in running cold water for 30 seconds, and then recovered with a wire net for cooking, and the water was removed for 1 minute and left for 3 minutes.

As shown in Table 6, 5% agar powdered product showed the highest value in hardness, elasticity and cracking, and no significant difference was observed in adhesion and chewiness.

In the case of 10% agar powder added product, the hardness, elasticity and cracking were lower than those of the two commercial products, and the adhesion and chewiness were not significantly different.

The product with addition of 5% of agar powder and 5% of perilla oil showed excellent or similar value in terms of hardness, elasticity and cracking as compared with the two commercially available products. In other items, statistically significant There was no difference.

As a result of the above-mentioned results, in case of 5% agar powder added with 5% agar powder and 5% agar powder added with perilla oil, If two products are sold as products, it will be possible to sell them as products with superior quality and function.

Through the present invention as described above, it is possible to provide a product having a low-calorie dieting function of agar and a noodle aptitude equivalent to a general noodle, thereby providing a new market that meets current trends, And the addition of agar provides high value-added udon noodles.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

S100: Udon cotton material preparation step
S200: Dough stage
S300: Nesting step

Claims (3)

An agar noodle manufacturing method for manufacturing agar noodle using agar powder,
100 parts by weight of agar powder, 900 to 1,900 parts by weight of wheat flour based on 100 parts by weight of agar powder, 650 to 1,100 parts by weight of water based on 100 parts by weight of agar powder and 10 to 200 parts by weight of perilla oil based on 100 parts by weight of agar powder are prepared A noodle surface material preparation step (SlOO)
A kneading step (S200) of putting the prepared material into a kneader, adding 20 to 40 parts by weight of salt to perform kneading for 10 minutes,
Aging the kneaded material in a container at a temperature of 15 to 30 DEG C for 30 minutes, and then performing a napping process using a noodle nozzle (S300). Thereby producing an agar noodle.
An agar noodle produced by using the agar meal, which is produced by the production method of claim 1.

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