KR850007724A - Manufacturing method of ginseng ramen - Google Patents

Manufacturing method of ginseng ramen Download PDF

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Publication number
KR850007724A
KR850007724A KR1019840002317A KR840002317A KR850007724A KR 850007724 A KR850007724 A KR 850007724A KR 1019840002317 A KR1019840002317 A KR 1019840002317A KR 840002317 A KR840002317 A KR 840002317A KR 850007724 A KR850007724 A KR 850007724A
Authority
KR
South Korea
Prior art keywords
ginseng
ramen
manufacturing
swelled
noodles
Prior art date
Application number
KR1019840002317A
Other languages
Korean (ko)
Other versions
KR860000572B1 (en
Inventor
장현기
Original Assignee
장현기
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 장현기 filed Critical 장현기
Priority to KR1019840002317A priority Critical patent/KR860000572B1/en
Publication of KR850007724A publication Critical patent/KR850007724A/en
Application granted granted Critical
Publication of KR860000572B1 publication Critical patent/KR860000572B1/en

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Classifications

    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
    • A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device
    • 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
    • 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
    • A23V2250/2124—Ginseng

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

내용없음No content

Description

인삼라면의 제조방법Manufacturing method of ginseng ramen

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

본문에 상술한 바와같이 밀가루 등 곡분에 인삼의 뿌리, 잎, 줄기, 꽃등을 아스퍼질러스 나이가 효소액으로 처리 발효시키고 통상의 방법으로 온도 90―130℃에서 팽화시킨 다음 이들을 전체중량에 대하어 10―50％ 까지 각각 배합하여 제조한 인삼조성물 또는 인삼조성물의 추출 농출물을 0.1-5% 첨가하여 제면하므로 인삼의 특유한 효능과 영양적 보완을 특징으로 하는 인삼라면(면류)의 제조방법.As mentioned above, the roots, leaves, stems, and flowers of ginseng are fermented with Aspergillus aging enzyme solution in flour, and then swelled at a temperature of 90-130 ° C. in a conventional manner. A method for producing ginseng ramen (noodles) characterized by the unique efficacy and nutritional supplement of ginseng, by adding 0.1-5% of ginseng composition or the extracted extract of ginseng composition prepared by combining -50% each. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019840002317A 1984-04-30 1984-04-30 Method for producing ginseng noodle KR860000572B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019840002317A KR860000572B1 (en) 1984-04-30 1984-04-30 Method for producing ginseng noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019840002317A KR860000572B1 (en) 1984-04-30 1984-04-30 Method for producing ginseng noodle

Publications (2)

Publication Number Publication Date
KR850007724A true KR850007724A (en) 1985-12-09
KR860000572B1 KR860000572B1 (en) 1986-05-17

Family

ID=19233695

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019840002317A KR860000572B1 (en) 1984-04-30 1984-04-30 Method for producing ginseng noodle

Country Status (1)

Country Link
KR (1) KR860000572B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100463344B1 (en) * 2002-10-08 2004-12-29 방대혁 A preparing method of instant meal containing ginseng
KR20050087591A (en) * 2004-02-27 2005-08-31 배홍소 Red ginseng noodle

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100463344B1 (en) * 2002-10-08 2004-12-29 방대혁 A preparing method of instant meal containing ginseng
KR20050087591A (en) * 2004-02-27 2005-08-31 배홍소 Red ginseng noodle

Also Published As

Publication number Publication date
KR860000572B1 (en) 1986-05-17

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