KR20080076021A - A making method for rice noodles - Google Patents
A making method for rice noodles Download PDFInfo
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- KR20080076021A KR20080076021A KR1020070015392A KR20070015392A KR20080076021A KR 20080076021 A KR20080076021 A KR 20080076021A KR 1020070015392 A KR1020070015392 A KR 1020070015392A KR 20070015392 A KR20070015392 A KR 20070015392A KR 20080076021 A KR20080076021 A KR 20080076021A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 48
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 36
- 235000009566 rice Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 240000000249 Morus alba Species 0.000 claims abstract description 45
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 36
- 241000209094 Oryza Species 0.000 claims abstract description 35
- 241000255789 Bombyx mori Species 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 239000008213 purified water Substances 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 14
- 239000004615 ingredient Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Polymers & Plastics (AREA)
- Mycology (AREA)
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Abstract
Description
도 1은 본 발명에 의한 뽕잎 쌀 국수의 제조과정을 순차적으로 나열한 제조공정도.1 is a manufacturing process chart sequentially listing the manufacturing process of mulberry leaf rice noodles according to the present invention.
본 발명은 쌀 국수의 제조방법에 관한 것으로서, 더욱 상세하게는 쌀 국수에 뽕잎 분말이 혼합되어 국수의 맛이 좋으면서도 영양분이 풍부한 고품질의 뽕잎 쌀 국수를 제공함에 있는 것이다.The present invention relates to a method for producing rice noodles, and more particularly, to provide a high-quality mulberry leaf rice noodles rich in nutrients and rich in nutrients by mixing mulberry leaf powder in rice noodles.
일반적으로 국수는 밀가루·메밀가루·감자녹말 등을 반죽하여 얇게 밀어서 가늘게 썰든지 국수틀에서 가늘게 빼낸 것을 삶아 국물에 말거나 비벼 먹는 음식으로 예로부터 널리 애용하던 식품이다.In general, noodles are kneading flour, buckwheat flour, potato starch, etc., thinly sliced, or thinly pulled from the noodle frame.
그러나, 국수는 단순하게 밀가루·메밀가루·감자녹말 등을 반죽하여 면(麵)을 뽑은 것이므로 국수에서 보다 특이한 향미(香味)를 느낄 수 있도록 하거나 각종 성인병의 발병을 미연에 방지할 수 있도록 하는 효과는 기대할 수 없었다.However, since noodles are made by simply kneading flour, buckwheat flour, and potato starch, the noodles are more effective in making them feel more unusual flavors or preventing the development of various adult diseases. Could not expect.
더욱이, 현대에는 식단이 날로 서구화되고, 우리의 벼농사는 과학 영농에 힘입어 과잉 생산되는 실정일 뿐 아니라 외국의 쌀 개방정책에 의하여 전체적인 가격이 저렴해져 많은 양의 쌀이 남게되었으므로 쌀의 소비감소는 농가(農家)의 경제에 상당한 부담으로 작용되었다.Moreover, in modern times, the diet is westernized, and our rice farming is not over-produced by scientific farming, but the overall price is lowered due to the foreign rice opening policy, so that a large amount of rice remains. It was a significant burden on the farming economy.
따라서, 본 출원인은 쌀의 판매를 획기적으로 촉진시킬 수 있는 쌀 국수를 제안하게 되었고, 여기에 각종 성인병의 예방이 도움을 줄 수 있는 뽕잎 분말을 첨가하여 보다 특이한 향미(香味)를 느낄 수 있는 국수를 제안하게 되었다.Therefore, the present applicant has proposed a rice noodles that can significantly promote the sale of rice, noodle that can feel a more unusual flavor by adding mulberry leaf powder that can help prevent various adult diseases Was proposed.
본 발명은 상기한 문제점을 감안하여 창안한 것으로서, 그 목적은 쌀 국수에 뽕잎 분말이 혼합되어 국수의 맛이 좋으면서도 영양분이 풍부한 고품질의 뽕잎 쌀 국수의 제조방법을 제공함에 있는 것이다.The present invention has been made in view of the above-described problems, and its object is to provide a method for producing a high quality mulberry leaf rice noodles with mulberry leaf powder mixed with rice noodles, while the flavor of the noodles is good and rich in nutrients.
상기한 목적을 달성하기 위한 본 발명의 특징은, 뽕나무(Morus)에서 잎을 채취하여 깨끗한 물로 세척하는 단계; 세척된 뽕잎을 그늘에서 자연 건조시켜 수분을 제거하는 1차 건조단계; 1차 건조된 뽕잎을 건조실에 투입하고, 50∼60℃을 열풍을 분사하여 2∼3시간 건조시키는 2차 건조단계; 건조된 뽕잎을 각각 곱게 분쇄하여 200메시 이상의 입도(粒度)를 유지하는 체로 걸러서 뽕잎을 미세 분말로 가공하는 단계; 쌀가루 95∼98중량％, 뽕잎 분말 1∼4중량％, 정제염 0.5∼1중량％를 고르게 혼합하는 단계; 준비된 재료들에 정수된 물을 투입하여 고르게 혼합하 면서 재료들을 충분하게 반죽하는 단계; 완성된 반죽물을 저온에 보관하면서 숙성시켜 반죽물을 준비하는 단계; 반죽물을 제면기에 투입하여 면발을 길게 압출하는 단계; 압출된 면발을 자연 건조시키는 단계; 건조된 면발을 절단하여 포장하는 단계로 이루어진 것을 특징으로 하는 뽕잎 쌀 국수의 제조방법에 의하여 달성될 수 있는 것이다.Features of the present invention for achieving the above object, the step of collecting the leaves from the mulberry (Morus) and washing with clean water; First drying step of removing moisture by drying the washed mulberry leaves in the shade; Putting the first dried mulberry leaves into a drying chamber, and a second drying step of drying hot air at 50 to 60 ° C. for 2 to 3 hours; Grinding the dried mulberry leaves finely, and filtering the mulberry leaves into fine powders by sieving the particles to maintain a particle size of 200 mesh or more; Mixing 95 to 98% by weight of rice flour, 1 to 4% by weight of mulberry leaf powder, and 0.5 to 1% by weight of refined salt; Adding sufficient purified water to the prepared ingredients and mixing the ingredients while kneading well; Preparing the dough by aging while keeping the finished dough at low temperature; Inserting the dough into the noodle making machine and extruding the noodle yarn; Naturally drying the extruded noodles; It can be achieved by the method of manufacturing a mulberry leaf rice noodle, characterized in that the step of cutting and drying the dried noodle.
이하, 상기한 목적을 달성하기 위한 바람직한 실시예를 도 1의 제조공정도를 참조하여 상세히 설명하면 다음과 같다.Hereinafter, a preferred embodiment for achieving the above object will be described in detail with reference to the manufacturing process diagram of FIG.
실시예Example
뽕나무(Morus)에서 잎을 채취하여 깨끗한 물로 세척하였다.Leaves were taken from the mulberry (Morus) and washed with clean water.
이어서, 세척된 뽕잎을 그늘에서 6∼8시간 자연 건조시켜 수분을 제거하였다.The washed mulberry leaves were then naturally dried in the shade for 6-8 hours to remove moisture.
이어서, 1차 건조된 뽕잎을 건조실에 투입하고, 50∼60℃을 열풍을 분사하여 2∼3시간 2차 건조하였더니 뽕잎에 함유된 수분이 완전히 건조되었다.Subsequently, the first dried mulberry leaves were put into a drying chamber, and 50 to 60 ° C. was blown off by hot air for 2 to 3 hours to dry the moisture completely.
이어서, 건조된 뽕잎들을 각각 곱게 분쇄하여 200메시 이상의 입도(粒度)를 갖는 체로 걸러서 뽕잎을 미세 분말로 가공하였다.Subsequently, the dried mulberry leaves were ground finely and filtered through a sieve having a particle size of 200 mesh or more to process the mulberry leaves into fine powder.
상기 분쇄기는 커터들이 서로 마주보며 회전되고, 단계적으로 분쇄 입자가 작아지면 맷돌 식으로 갈아서 분쇄하는 통상적인 분쇄기를 사용하였다.The grinder used a conventional grinder in which the cutters are rotated facing each other and grind by grinding by milling when the grinding particles become smaller in stages.
이어서, 쌀가루 95∼98중량％, 뽕잎 분말 1∼4중량％, 정제염 0.5∼1중량％ 를 혼합기에 투입하여 고르게 혼합하였다.Subsequently, 95-98 weight% of rice flour, 1-4 weight% of mulberry leaf powder, and 0.5-1 weight% of refined salt were thrown into the mixer, and it mixed evenly.
한편, 경우에 따라서는 상기 재료들을 혼합하는 단계에서 전분이 함께 혼합되고, 전분은 전체 혼합물의 10∼20중량％가 되도록 하였다. 여기에서 전분은 감자나 고구마 전분을 사용하였다.On the other hand, in some cases, the starch is mixed together in the step of mixing the materials, the starch is 10 to 20% by weight of the total mixture. Here, starch was used as potato or sweet potato starch.
상기 혼합기는 그 내부에 교반용 익편들을 갖는 드럼이 회전되면서 재료들이 고르게 혼합되도록 하였고, 이때의 드럼은 6∼8각형을 이루도록 하여 효과적인 혼합이 이루어지도록 하는 것이 바람직하다.The mixer allows the materials to be evenly mixed while the drum having the stirring blade pieces therein is rotated, and the drum is preferably formed in a hexagonal shape to achieve effective mixing.
이어서, 준비된 재료들과 정수된 물을 반죽기에 투입하여 고르게 혼합하면서 재료들을 충분하게 반죽하였다.Subsequently, the prepared materials and purified water were added to the kneader, and the materials were sufficiently kneaded while mixing evenly.
상기 반죽기는 교반 날개로 용기 안의 물질을 서서히 휘저어 섞는 교반암형 반죽기를 사용하였다.The kneading machine used a stirring arm kneader to stir the material in the container slowly with stirring blades.
이어서, 완성된 반죽물을 4∼6℃의 저온에 보관하여 약 4시간 정도 숙성시켜 반죽물을 준비하였다.Subsequently, the finished dough was stored at a low temperature of 4-6 ° C. and aged for about 4 hours to prepare a dough.
이어서, 반죽물을 제면기에 투입하여 면발을 길게 압출하여 면발을 성형하였다.Subsequently, the dough was put into a noodle making machine, and the noodle was extruded to form a noodle.
이어서, 성형된 면발을 4∼6시간 자연 건조시켜 수분이 충분히 건조되도록 하였다.The molded noodle was then naturally dried for 4-6 hours to allow the moisture to dry sufficiently.
이어서, 건조된 면발을 일정 길이를 갖도록 절단한 후 포장하여 뽕잎 쌀 국수를 완성할 수 있었다.Subsequently, the dried noodle was cut to have a predetermined length and then packaged to complete mulberry leaf rice noodles.
전술한 제조과정에 의하여 완성된 본 발명의 뽕잎 쌀 국수는 쌀가루를 사용 하여 제조한 것이므로 맛이 담백하면서도 영양분이 풍부할 뿐 아니라 국수에 포함된 뽕잎 성분에 의하여 특이한 향미(香味)를 느낄 수 있는 것으로서 쌀 국수의 대외 경쟁력을 최대한 높여줄 수 있는 것이다.The mulberry leaf rice noodles of the present invention completed by the above-described manufacturing process is prepared using rice flour, so that the taste is not only light but rich in nutrients, and the unique flavor can be felt by the mulberry leaf ingredients contained in the noodles. It will be able to maximize the external competitiveness of rice noodles.
한편, 뽕잎 쌀 국수에 포함된 뽕잎은 예로부터 신선엽(神仙葉)으로 불리우는 것으로서 허약한 체질을 개선시키며 눈을 밝게 하는 효능이 있는 것으로 알려져 있으며, 동의보감에 의하면 뽕잎이나 뿌리를 꾸준히 복용하면 감기에 대한 면역력이 강해지고 기침과 가래를 내리며 부은 몸을 회복하는 데에도 효과가 있는 것으로 기록되어 있다.On the other hand, the mulberry leaves in mulberry leaf rice noodles are known to be known as Sinseonyeop (神仙 葉) from the old days to improve the fragile constitution and brighten the eyes, according to the agreement agrees that if you take mulberry leaves or roots steadily against cold It has been documented to be effective in strengthening immunity, lowering coughs and phlegm, and restoring a swollen body.
따라서, 뽕잎 성분이 함유된 쌀 국수는 국수의 맛이 좋으면서도 영양분이 풍부할 뿐 아니라 허약한 체질을 개선시키고 각종 성인병을 예방하여 국민건강증진에 이바지 할 수 있는 등의 이점이 있는 것이다.Therefore, the rice noodles containing the mulberry leaf component is not only rich in nutrients but also rich in nutrients, and has the advantage of improving the fragile constitution and preventing various adult diseases, thereby contributing to the promotion of national health.
한편, 상기 재료들을 혼합하는 단계에서 동충하초분말이 함께 혼합되고, 동충하초분말은 전체 혼합물의 0.5∼2중량％가 되도록 하여 쌀 국수를 제조할 수도 있다.On the other hand, in the step of mixing the materials Cordyceps sinensis powder is mixed together, Cordyceps sinensis powder may be made 0.5 to 2% by weight of the total mixture to prepare a rice noodles.
상기 동충하초분말은 동충하초를 분쇄기로 곱게 분쇄하여 200메시 이상의 입도(粒度)를 갖는 체로 걸러서 동충하초를 미세 분말로 가공하였다.The Cordyceps sinensis powder was finely pulverized Cordyceps sinensis with a pulverizer, and sieved through a sieve having a particle size of 200 mesh or more to process Cordyceps sinensis into fine powder.
한편, 상기 재료들을 혼합하는 단계에서 누에분말이 함께 혼합되고, 누에분말은 전체 혼합물의 0.5∼2중량％가 되도록 하여 쌀 국수를 제조할 수도 있다.On the other hand, the silkworm powder is mixed together in the step of mixing the materials, the silkworm powder may be prepared by making the rice noodles to 0.5 to 2% by weight of the total mixture.
상기 누에분말은 잘 건조된 누에를 분쇄기로 곱게 분쇄하여 200메시 이상의 입도(粒度)를 갖는 체로 걸러서 누에를 미세 분말로 가공하였다.The silkworm powder was finely pulverized silkworms finely pulverized with a sieve having a particle size of 200 mesh or more to process the silkworm into a fine powder.
경우에 따라서는 상기 재료들을 혼합하는 단계에서 동충하초분말과 누에분말이 함께 혼합되고, 균등한 중량비를 갖는 누에분말과 동충하초분말은 전체 혼합물의 0.5∼2중량％가 되도록 하여 쌀 국수를 제조할 수도 있다.In some cases, the Cordyceps sinensis powder and the silkworm powder are mixed together in the step of mixing the ingredients, the silkworm powder and the Cordyceps sinensis powder having an equal weight ratio may be made 0.5 to 2% by weight of the total mixture may be prepared rice noodles .
상기 동충하초와 누에의 특성은 다음과 같다. 동충하초(冬蟲夏草 Cordyceps militaris)는 고대 중국에서 유래된 말로, 겨울에는 곤충의 몸에 살면서 양분을 흡수하여 곤충을 죽게 한 후, 여름이 되면 죽은 곤충의 몸에서 버섯을 형성한 것으로서 본 발명에서는 누에 동충하초를 사용하였다.The characteristics of the Cordyceps sinensis and silkworms are as follows. Cordyceps militaris (말 夏 草 Cordyceps militaris) is a horse originated in ancient China, lived in the body of insects in winter, absorbs nutrients to kill insects, and in the summer it forms mushrooms in the body of dead insects. Used.
또한, 동충하초는 면역기능을 강화하는 성질이 함유되어 있고, 면역기능이 높아지면 당연히 어떤 병에 대해서라도 저항력이 증가하여 잘 걸리지 않게 될 뿐만 아니라, 회복의 속도도 빨라진다. 자연적으로 동충하초는 체력을 증강시킴으로써 감기, 폐결핵, 만성 기침, 천식, 발작, 빈혈, 허약, 남성의 성적기능 장애, 고혈압 등에 좋은 치료력을 나타내며 피로회복에도 탁월한 효과를 나타내는 것으로 알려져 있다.In addition, Cordyceps sinensis contains the properties to strengthen the immune function, and if the immune function is naturally increased resistance to any disease is not easily caught, but also speeds up the recovery. Naturally, Cordyceps sinensis is known to have good therapeutic power by improving stamina and having good cold, pulmonary tuberculosis, chronic cough, asthma, seizures, anemia, weakness, sexual dysfunction in men, hypertension, and fatigue recovery.
한편, 누에는 알에서 깨어나 4번의 탈피를 거쳐 누에고치를 짓고 누에번데기로 변태 한 후 나방이 되어 알을 낳고 약 2주 후면 죽게되는 일생의 과정을 가진 완전변태 곤충 중의 하나이다.On the other hand, silkworms are one of the complete metamorphosis insects that have a lifelong process of waking up from eggs, making 4 cocoons, transforming them into silkworm pupae, and then laying eggs and dying in about 2 weeks.
상기 누에 분말에는 당 분해효소 억제제(α-glucosidase inhibitor)가 다량 함유되어 음식물의 흡수를 지연시킴에 따라 식후 고 혈당을 예방할 수 있는 것으로 알려져 있다.The silkworm powder is known to contain high amounts of α-glucosidase inhibitor to prevent high blood sugar after meals by delaying absorption of food.
따라서, 뽕잎 쌀 국수에 동충하초나 누에 분말이 혼합된 경우에는 면역 기능 을 강화시키고, 고 혈당을 예방할 수 있는 것이므로 사용자의 건강을 증진시켜 줄 수 있는 등의 이점이 있는 것이다.Therefore, when Cordyceps sinensis or silkworm powder is mixed in the mulberry leaf rice noodles, there is an advantage, such as to enhance the immune function and prevent high blood sugar, thereby improving the health of the user.
이상에서는 본 발명의 바람직한 실시예에 대하여 도시하고 또한 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 본 발명이 속하는 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능한 것은 물론이고, 그와 같은 변경은 기재된 청구범위 내에 있게 된다.Although the preferred embodiments of the present invention have been illustrated and described above, the present invention is not limited to the above-described embodiments, and the present invention is not limited to the above-described embodiments without departing from the spirit of the present invention as claimed in the claims. Various modifications can be made by those skilled in the art, and such modifications are intended to fall within the scope of the appended claims.
이상에서 상술한 바와 같이, 본 발명의 제조과정에 의하여 완성된 뽕잎 쌀 국수는 쌀가루를 사용하여 제조한 것이므로 맛이 담백하면서도 영양분이 풍부할 뿐 아니라 국수에 포함된 뽕잎 성분에 의하여 특이한 향미(香味)를 느낄 수 있을 뿐 아니라 뽕잎이 갖는 약용 성분에 의하여 각종 성인병을 예방하여 국민건강증진에 이바지 할 수 있는 등의 이점이 있는 것으로서 쌀 국수의 대외 경쟁력을 최대한 높여줄 수 있는 것이다.As described above, the mulberry leaf rice noodles completed by the manufacturing process of the present invention is prepared using rice flour, so the taste is light and rich in nutrients, and the flavor is unique by the mulberry leaf ingredients contained in the noodles. Not only can you feel the benefits of medicinal ingredients in mulberry leaves, such as to prevent various adult diseases to contribute to the promotion of national health, as it can enhance the external competitiveness of rice noodles.
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| KR101143600B1 (en) * | 2009-03-13 | 2012-05-11 | 부안오디팜 영농조합법인 | Healthfood using silkworm powder and method preparing thereof |
| JP2012125245A (en) * | 2010-12-16 | 2012-07-05 | Industry-Academic Cooperation Foundation Chonnam National Univ | Composition for manufacturing gluten-free rice noodle with hypoglycemic functionality, and production method thereof |
| KR20160020270A (en) | 2014-08-13 | 2016-02-23 | 박순철 | Method for manufacturing bean curd noodles and bean curd rice noodles |
| KR20190036749A (en) * | 2017-09-28 | 2019-04-05 | 농업회사법인 맘라이스(주) | Rice noodle manufacturing method and rice noodle using edible insects |
| CN112868989A (en) * | 2021-01-27 | 2021-06-01 | 河源市银山尚人农业科技有限公司 | Mulberry leaf rice noodles and preparation method thereof |
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| KR20040000709A (en) * | 2002-06-25 | 2004-01-07 | 김용규 | Method for manufacturing a strip of rice noodle |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101143600B1 (en) * | 2009-03-13 | 2012-05-11 | 부안오디팜 영농조합법인 | Healthfood using silkworm powder and method preparing thereof |
| JP2012125245A (en) * | 2010-12-16 | 2012-07-05 | Industry-Academic Cooperation Foundation Chonnam National Univ | Composition for manufacturing gluten-free rice noodle with hypoglycemic functionality, and production method thereof |
| KR20160020270A (en) | 2014-08-13 | 2016-02-23 | 박순철 | Method for manufacturing bean curd noodles and bean curd rice noodles |
| KR20190036749A (en) * | 2017-09-28 | 2019-04-05 | 농업회사법인 맘라이스(주) | Rice noodle manufacturing method and rice noodle using edible insects |
| CN112868989A (en) * | 2021-01-27 | 2021-06-01 | 河源市银山尚人农业科技有限公司 | Mulberry leaf rice noodles and preparation method thereof |
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