KR950000036A - Konjac noodles manufacturing method - Google Patents

Konjac noodles manufacturing method Download PDF

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Publication number
KR950000036A
KR950000036A KR1019930010104A KR930010104A KR950000036A KR 950000036 A KR950000036 A KR 950000036A KR 1019930010104 A KR1019930010104 A KR 1019930010104A KR 930010104 A KR930010104 A KR 930010104A KR 950000036 A KR950000036 A KR 950000036A
Authority
KR
South Korea
Prior art keywords
konjac
hours
hot water
konjac noodles
noodles
Prior art date
Application number
KR1019930010104A
Other languages
Korean (ko)
Other versions
KR960001409B1 (en
Inventor
이해주
김도언
유정욱
공운영
Original Assignee
이종기
제일제당 주식회사
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 이종기, 제일제당 주식회사 filed Critical 이종기
Priority to KR1019930010104A priority Critical patent/KR960001409B1/en
Publication of KR950000036A publication Critical patent/KR950000036A/en
Application granted granted Critical
Publication of KR960001409B1 publication Critical patent/KR960001409B1/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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23V2250/02—Acid
    • A23V2250/032—Citric acid

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Noodles (AREA)

Abstract

본 발명은 탄력성있는 식감을 가지며 곤약식품 특유의 알칼리 냄새도 없고 장기보존이 가능한 곤약면의 제조방법에 관한 것으로서, 곤약가루 100중량%에 구아검을 10~20% 비율로 첨가하여 통상의 방법으로 제조한 곤약면을 80℃ 열수에서 2~3시간 가열 전처리하고, pH3.2~3.4로 조정한 구연산용액과 함께 밀봉 후 90℃ 열수로 2시간동안 살균시킴을 특징으로 한다.The present invention relates to a method of manufacturing a konjac noodles having an elastic texture and having no alkaline smell peculiar to konjac food and capable of long-term preservation. One konjac noodles are heated and pretreated in hot water at 80 ° C. for 2 to 3 hours, and sealed with citric acid solution adjusted to pH 3.2 to 3.4 and sterilized for 2 hours with hot water at 90 ° C.

Description

곤약면 제조방법Konjac noodles manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

곤약가루 100중량%에 구아검을 10~20% 비율로 첨가하여 통상의 방법으로 제조한 곤약면을 80℃ 열수에서 2~3시간 가열 전처리하고, pH3.2~3.4로 조정한 구연산용액과 함께 밀봉한 후 90℃ 열수로 2시간동안 살균하는 것을 특징으로 하는 곤약면의 제조방법.100% by weight of konjac powder added with guar gum at a rate of 10-20%, the konjac noodles prepared by conventional methods were heated and pretreated for 2 to 3 hours in hot water at 80 ° C, and sealed with citric acid solution adjusted to pH 3.2 to 3.4. Method of producing konjac noodles after sterilization for 2 hours with 90 ℃ hot water. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930010104A 1993-06-04 1993-06-04 Processing method of a devil's-tongue noodle KR960001409B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930010104A KR960001409B1 (en) 1993-06-04 1993-06-04 Processing method of a devil's-tongue noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930010104A KR960001409B1 (en) 1993-06-04 1993-06-04 Processing method of a devil's-tongue noodle

Publications (2)

Publication Number Publication Date
KR950000036A true KR950000036A (en) 1995-01-03
KR960001409B1 KR960001409B1 (en) 1996-01-27

Family

ID=19356795

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930010104A KR960001409B1 (en) 1993-06-04 1993-06-04 Processing method of a devil's-tongue noodle

Country Status (1)

Country Link
KR (1) KR960001409B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040024643A (en) * 2002-09-12 2004-03-22 이강헌 A Method of Preparing a Preferred Noodles Containing Amorphophallus Konjac and Its Raw Composition
KR100727251B1 (en) * 2006-06-19 2007-06-11 주식회사오뚜기 Method of manufacturing instant retorted gon-yak noodles with low calories

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040024643A (en) * 2002-09-12 2004-03-22 이강헌 A Method of Preparing a Preferred Noodles Containing Amorphophallus Konjac and Its Raw Composition
KR100727251B1 (en) * 2006-06-19 2007-06-11 주식회사오뚜기 Method of manufacturing instant retorted gon-yak noodles with low calories

Also Published As

Publication number Publication date
KR960001409B1 (en) 1996-01-27

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