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 서정일filedCritical서정일
Priority to KR1019880003420ApriorityCriticalpatent/KR890014005A/en
Publication of KR890014005ApublicationCriticalpatent/KR890014005A/en
해조류 및 두유와 곡물의 분말을 이용한 식품 제조방법Food manufacturing method using powder of seaweed and soy milk and grain
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (1)
두유와 해조류 및 밀가루와 쌀가루로 면류를 제조함에 있어서, 콩을 물에 침지, 마쇄한후 여과한 여액인 두유에 소맥분과 쌀가루를 적량의 물에 이겨서 약 30분 이상 방치한 것과, 정선한 해조류를 묽은 황산수용액으로 세척한후 묽은 알칼리성 더운물로 중화시킨것을 혼련 교반한 다음 약 70℃이상으로 가열하면서 통상의 염화마그네슘 적량을 가하여 응고가 완료될때까지 계속한 다음 용액을 제거하고 고형물을 건조하여 통상적인 방법으로 면류와 빵을 제조하는 것을 특징으로 하는 해조류및 두유와 곡물의 분말을 이용한 식물 제조방법.In making noodles with soy milk, seaweeds, flour and rice flour, soymilk, which is a filtrate after soaking and crushing soybeans, is beaten with a small amount of wheat flour and rice powder, and left for about 30 minutes. After washing with dilute aqueous sulfuric acid solution, neutralize with dilute alkaline hot water, kneading and stirring, and then add to the usual magnesium chloride while heating to about 70 ℃ or more until the solidification is completed, remove the solution and dry the solid Method for producing plants using powder of seaweeds and soy milk and grains, characterized in that the production of noodles and bread by the method.※ 참고사항:최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880003420A1988-03-291988-03-29
Food manufacturing method using powder of seaweed and soy milk and grain
KR890014005A
(en)
Short noodles of kudzu starch given by using starch, glucomannan or konjak starch, kudzu starch, thickening polysaccharides, and calcium hydroxide as material