청포묵 및 도토리묵 국수 제조방법
The present invention refers to a method and through the acorn jelly noodle prepared by the number/number [cheng gun powder nutrients and tank are disclosed. Like the old original grain or tree roots or water to cool the product to abrade a lamination with its sediment or any unique gel (gel) our food are disclosed. Typically acorn, buckwheat, such as mung bean starch and has material made according to the various powder. In addition, old our smooth surface texture is soft to semi-solid properties unique traditional foods with food are disclosed. The unique properties of jelly food but incomplete protein consisting of gelatin jelly exhibit similar western and number trillion processes large amount of sugar added per 100 g food having high calories according low 37 kcal heat difference condonation flow tides. On the other hand, in our mung bean cysteine, [cheng gun powder, noodle cysteine, bottle before mung bean, , cysteine, mung bean gruel, and vitamins is an alcohol-free edible and medicinal had taken priority order is performed record disclosed. In particular [cheng gun as it stayed relatively low starch content before mung bean are made white the absence of the formation of a gel strip which has excellent ability, leucine and essential amino acids such as lysine content as well as child numerical identification symbol, hypertension, diabetes, osteoporosis, obesity, atopic and even skin care effects, low calories diet food is coming in now. However said advance order receipt [cheng gun powder itself provides many advantages such as special taste despite being free from seasoning by adding water or the like whereby the adipate shamming, but fundamental studies of development to data in a database for instant food waste are disclosed. The jelly number [cheng gun powder and eliminating the need for the development of improved machining techniques for various product and consumption, consumer needs high pressure liquid coolant before mung bean number elastic extrusion surface suitable number article when the perforations produced sustained demand are expected to be. Each of consumer needs [cheng gun powder when the nutrients and perform as suitable number article in the invention, as a result before mung bean component is made of powder by adding a specific number of repairing high pressure liquid coolant remaining number [cheng gun powder noodle without the use reduce coagulation, to enhance appearance as well as a broadcast, (appearance, color, texture, taste, walnut integrated enemy) excellent functional having the present invention concern the arrears of work. As well as, the hardening is made of powder before mung bean starch with guar gum in the invention by adding a specific number acorn repairing high pressure liquid coolant when the acorn jelly taste and flavor powder [cheng gun disconnected well maintained without coagulation without the use number length, can be improved by the present invention significantly texture confirm the arrears of work. If the purpose of the invention without the use appearance of clotting number, color, an excellent feeling of tissue a number [cheng gun powder or acorn jelly noodle manufacturing method are disclosed. Another object of the present invention clotting number without the use surface appearance, color, number [cheng gun powder or acorn jelly nutrients and an excellent feeling of tissue are disclosed. Such as the purpose of the invention in order to achieve said, The present invention refers to a) acorn starch and water forming the dough before mung bean hardening is made of powder; and b) said dough including extrusion molding, a noodle manufacturing method number substrate. In in one embodiment of the present invention, the weight ratio of said heater and can be made of powder are blended with a 9:1 before mung bean. In one embodiment of the present invention in, said a) guanidine in sword can be further. In one embodiment of the present invention in, as well as 1 to 3 parts by weight of said starch 100 can be mixed in an it is black. In one embodiment of the present invention in, said a) is made of powder can be mixed in active instead. In one embodiment of the present invention in, said starch in an active 100 0. 0001 To 3 parts by weight can be mixed. In addition, the present invention refers to said method to nutrients and prepared by the number number substrate. In one embodiment of the present invention in, said it is for cold noodle, bifurcation point for, for [ccol cotton, for noodle, , kneaded for, for if, for be a spaghetti. The present invention according to it is hardening before mung bean starch powder added to the repairing material is made of acorn number specific coagulation chemicals by high pressure liquid coolant does not easily disconnected without the use number noodles or fragile, as well as improved appearance gastrodia root, functional (appearance, color, texture, taste, walnut integrated enemy) excellent in the periphery of the low calorie food for diet can be useful. In addition, the present invention according to it is hardening before mung bean starch with guar gum powder added to the repairing material is made of acorn specific coagulation chemicals by the high pressure liquid coolant number disconnected without the use number without significantly texture maintained well length instruction disclosed. On the other hand, adding a hardening before mung bean starch guar gum and active gluten when made from flour noodle acorn near the traces of the texture, low calorie food for diet can be useful. In particular, the step of the present invention prepared by the number formed dough extruding [cheng gun powder or acorn jelly can be simply it is cooking, storage or portable unit stores, instant noodles as of instant food can be a chassis. Figure 1 of the present invention in the embodiment 1 through new aspect distinguished appearance of extrusion processing prepared by the number photograph are disclosed. Figure 2 of the present invention in the embodiment 1 number through distinct cooking extrusion surface photograph indicating processing produced therewith are disclosed. The noodle is made sold to enable all participant contrast are disclosed. Figure 3 of the present invention in the embodiment 1 through dry extrusion surface photograph indicating number prepared by the processing is distinct. Figure 4 of the present invention in the embodiment 2 distinct new aspect and cooking surface appearance through extrusion processing prepared by the number photograph are disclosed. Figure 5 of the present invention in the embodiment 3 distinct new aspect and cooking surface appearance through extrusion processing prepared by the number photograph are disclosed. The present invention refers to a taste before mung bean starch powder manufacturing method number acorn hardening is made of construction disclosed. The specification 'noodle' in a multi-mill, buckwheat, bean, mung bean, potato, such as starch powder kneading thin elongated sun makes working with frame after a coil spring noodle, soup or horse, BB or, general outline the general term food pill are disclosed. Glucose starch (starch) is generated by condensing plant polysaccharides c, root, stem, , heat storage materials which are formed important, case of name a material that higher effective carbohydrate. According to the raw material starch is coloring agents, potato starch, as before wheat, corn starch with etc. are divided into industrial raw material used for the foodstuffs and plays an important role. Before mung bean starch during various oil sweet potato, potato, wheat starch amylose content compared to high fat content lower disclosed. In addition, the degradable polymer film 64 °C gelatinization of the disclosure before mung bean component temperature (62 °C) but higher than the other starch (69 provided 79 °C) than low, 150 is set back to corn starch (434), coloring agents (310), potato starch (370) lower than food separation temperature according to properties and that produces less change starch known (Jung SH, Shin GJ, Choi CU. 1991. Comparison of physicochemical properties of corn, sweet potato, wheat and mungbean starches. Korean J Food Sci Technol. 23 (3), 272 - 275.). In addition, when active ingredient to form a gel before mung bean, gel surface is a potato or coloring fine network formed dense smooth unlike uniformity into the porous structure. In addition before mung bean starch or potato starch gel maintains a higher in addition sweet corn but still lower than the elastic component with high piece into the same. Traditional priority which is formed on an upper portion on the side of acorn antiseptic number is dried to a moisture content lower acorn easy even at room temperature very long-term spreads are disclosed. In addition, digestion and does not impose a burden on the conventional foods without significant burden as well as black bean, or inside bottle as shown is the right thing for amplifying a hangover good polished rice can be referred to as product number as dessert. In addition, the harmful substances within the body and various heavy metals containing in the acorn oh the cone it buys absorbent, act to interrupt the discharging, and then pulled up over the food product and a strong field effect can be, like the number of passes is known adult diseases such as diabetes and cancer preventive effect, complete heat little pollution-free food very efficient food even obesity and adult diseases are disclosed. On the other hand, is made of green plants of various years old to do araceae (Araceae) konjac araceae characteristic neck of cibotium made from the processing food, konjac drying, grinding, is made sorted met (mannan) facilitates a viscous colloidal liquid water which is heated by adding alkaline coagulation number here in the form of an auxiliary device is made of edible Chow mein are marked on the translucent powder are disclosed. An inner frame fire extinguisher tube is made of a manner that dietary fiber based writing base nose innumerable difficulties moisture but not digested in stimulating bowel activity might help constipation or hydroxy good smoothly field known as disclosed. First, in the present invention various starch gel is formed elastic lubricious surface staining of physical property change before mung bean powder or acorn starch noodles using high pressure liquid coolant to be high when the sword characteristic number, the, particular the repairing material is made of powder before mung bean powder or acorn starch noodles when adding chemical coagulation bath number number does not easily disconnected without the use calcium hydroxide or fragile noodles, as well as improved gastrodia root appearance, excellent functional (appearance, color, texture, taste, walnut integrated delivery) may be useful in the periphery of the low calorie food for diet has been confirmed. In addition, in the present invention is made of powder before mung bean starch with guar gum added to the repairing material hardening acorn specific coagulation chemicals by the high pressure liquid coolant number disconnected without the use number without significantly texture maintained well length instruction disclosed. In addition, in the present invention before mung bean powder or acorn starch guar gum and active gluten when made from flour noodle is effective in adding a near term, low calorie food for diet may be useful has been confirmed. The present invention refers to a the) acorn starch and water forming the dough before mung bean hardening is made of powder; and b) said dough including extrusion molding, a noodle manufacturing method number substrate. Of the present invention said a) step is made of powder and water forming the dough before mung bean powder or acorn starch as, 1 - 10 parts by weight to 100 parts by weight of 120 - 180 parts by weight of a starch powder and water is made of contrast can be dough. One embodiment of the present invention, the weight ratio of said heater and can be made of powder are blended with a 9:1 before mung bean. Another embodiment of the present invention, said a) step sword can further be combined with guanidine, guanidine 1 to 3 parts by weight of 100 parts by weight of the starch can be mixed as a reference it is black. Another embodiment of the present invention, said a) is made of powder can be mixed in active instead, the, starch in an active 100 0. 0001 To 3 parts by weight can be mixed. Of the present invention said a) formed over a batter has step b) prior to further process be matured by rough possibility. I.e., one major increase and [ccol feather 310,320,330,340 matured by process in order to improve the taste of dough are disclosed. Of the present invention said b) step said a) via a formed dough extrusion molding step, particularly number small perforated mold (or molding machine) can be high pressure liquid coolant filled dough to pullout step by passing the extruded surface are disclosed. The manufacturing method of the present invention [cheng gun powder noodle, said b) is performed after extrusion molding can be further. The present invention of the present invention said drying step typically is provided to dry it can be performed according to a method, in one embodiment the blowing drying, air drying, hot air-dried, dry hot, low temperature drying and cold air drying method can include both. In addition, the present invention refers to said method ([cheng gun powder or acorn jelly noodle) number is a number prepared by the noodle substrate. Said it is for cold noodle, bifurcation point for, for [ccol cotton, for noodle, , kneaded for, for if, for spaghetti or multi-wall but, particularly its use limited endured. Hereinafter, the present invention broadcast receiver through more detailed in the embodiment. The present invention is more specifically account for these in the embodiment is, in the embodiment of the present invention range and not the limited to these. <In the embodiment 1> Of the present invention [Cheng gun powder Noodle number bath The processing device 6 for selecting pre-extrusion at a top of the table of his combined downwardly in quarter 1 (mung bean starch is made up 50% powder is 100% when the matched dough entering pre-experiments voice recorder used up 30% when the potato flour used in number was the pre-database. The mark before mung bean component exceeds 30% potato starch processing port number added hole facing each other itself has been obtained by processing hole.). The dough includes 100 °C sprays boiling water 3 is deposited on the and-gate into the . Without his being extruded dough comprises separate during aging. [Cheng gun powder before mung bean used in oil it received when the number in the range of one lifestyle ㈜ noodle ball, as an auxiliary powder for purchase in the herbal trillion (being made of 100% China acid puzzle ) have, calcium hydroxide calcium ES purchase stock Company in 95% prepared by the number as well as dried material in phosphors. A number of small with nothing dough extrusion surface dilute perforated cylinder mold from the end pushed out the high pressure liquid coolant number are disclosed. Our of noodle, bifurcation point, [ccol cotton, Italy of spaghetti, macaroni and the like extrusion surface provided substrate. As shown in extrusion surface said in the embodiment 1, in which the calcium hydroxide coagulation number of processing port placed calcium hydroxide 3 two processing device 3, his number two processing hole total 6 high pressure liquid coolant. <Experiment example 1> [Cheng gun powder Appearance of noodle, chromaticity and a functional evaluation <1-1> [Cheng gun powder Appearance of noodle (1) Extrusion new aspect appearance [Cheng gun powder prepared by the number observed the appearance of new aspect noodle through said in the embodiment 1. As a result as shown in Figure 1, a first coagulation number used for coagulation using fasteners 72 bright and white than A-a C processing number D provided F been. In addition, an auxiliary powder content of 0g by remaining been increases in surface 30g is considerably limited. On the other hand, calcium hydroxide using fasteners which are to light brown yellow light F D provided F processing stone we shall be placed has been confirmed. (2) Cooking extrusion surface appearance A high pressure liquid coolant through said in the embodiment 1 was 4 minutes cooking extrusion new aspect number 100 g is placed 500 ml sprays boiling water. The comparison is made comparing the noodle was sold to participant entering the oven surface. Said matching enable all cordial friendship 99 as an auxiliary device. 8% (China acid) and calcium hydroxide (cities and audio material) made of noodle was made from food confrontation of armies as consisting of one characteristic stored in server enterprise (main) as well as the seller. As a result as shown in Figure 2, while the participant is made it is sold to enable all contrast artificial pearl with bright and white outer periphery, of the present invention in the embodiment 1 is made of powder content of dark number through high pressure liquid coolant has been formed by extrusion surface is white, calcium hydroxide is added processing device (D provided F) through the heating process has been confirmed that the triazines were shaken further color. In particular as an auxiliary heater and a processing device includes a bifurcation point similar to dough before mung bean powder 7:3 F were making sure that the color band. (3) Dry extrusion surface appearance Saidin the embodiment <2-2>A push-out cooking obtained through a drying time in comparing the appearance was 50 °C incubator (A provided F) 8. As a result as shown in Figure 3, the drying process is labor D A prepared by the number before mung bean on the displayed facing each other when the blank is made of powder during inner generates greater mixing is fragile phenomenon can be reduced. In addition, color also has been confirmed that the triazines shaken more subjected to a drying process. <1-2> [Cheng gun powder Noodle chromaticity of High pressure liquid coolant through said in the embodiment 1 number at different respective processes of extrusion new aspect and cooking surface distinct in appearance and color chromaticity measuring the table in 2 shown to confirm it. (Petri dish) does not noodle dish bottom view when the measuring contains, in addition the cooking dish color difference meter (CR provided 400, Minolta, Japan) after heating beyond the periphery of the decadent Hunter value using the brightness value (L), (a) degree of red, (b) yellow value measured. The brightness 85. 2, Red also 0. 3174, Index to 0. 3229 Standardized color to a crystallizable thermoplast plate were measured. As a result said as shown in table 2, the processing device is a correcting brightness of only minutes before mung bean dough A new aspect 83. 31, 1 Red degree. 54 And yellow 7 degree. 09 By the 82 is made of powder added with respect to 24.4. 79 Has been reduced red yellow diagram show each 0. 80, 8. 25 Been increased up. In addition, before mung bean noodles using brightness of mixed calcium hydroxide component, each red and yellow diagram 77. 50, -3. 63 And 24. 34 Made of powder added with respect to 24.4 by reduced yellow diagram, red diagram increasing tendency and viscoelasticity. In accordance with the calcium hydroxide is mixed with a calcium hydroxide checks whether a degree defined been increased degree of brightness if the red and yellow. In particular yellow variable degrees as signal peptides. On the other hand, cooking shaving new aspect similar anti tendency and viscoelasticity. The brightness contrast is made of noodle job 74. 84 24.4 (A) 72 to a processing device only the luminance of the mung bean starch dough. 63 Opening and a big difference in contrast cannot. However is made of the mixed powder is not 71 the displayed brightness. 78 63 While the select calcium hydroxide has been reduced the brightness. 84 - 67. 12 Shown mixed calcium hydroxide according to low range with respect to foods. Red diagram is made of noodle is 0. 91 24.4 Hereinafter and to all processing life value of incompletely-green tendency has been formed by having an increased red strip is made of powder content of verify queue. The addition of calcium hydroxide D processing according fasteners 23. 10 Calcium hydroxide is used for the processing to cope with the brightness (2. 34 - 3. 94) Is made of powder content of higher than we shall be more than compensated by lower yellow diagram appeared. <1-3> [Cheng gun powder Noodle functional evaluation Number supplied with high pressure liquid coolant through said in the embodiment 1 extrusion surface heating water to functional evaluation was embodiment number odor of fish. Extrusion surface functional assay in Gyeonggi Korean food Institute personnel security protection material selected name displayed on the display panel 20 has the purpose of similarity was then trained to recognize questionnaire items based embodiment. Check number was supplied with heating water extrusion surface odor of fish. Each sample number evaluator to his mouth rinsing bath water together. Evaluation item appearance (facing each other), color (surface), texture, taste, measure the overall preference and 9 point characterized by '1 point=very bad way, 9 point=pretty well ever' embodiment to him. To prevent the result shown in table 3. Said as shown in table 3, the appearance of the first extruder (A) facing each other before mung bean is the active ingredient 5. 60 24.4 Point when added calcium hydroxide (D) 5. 80 Point difference according to calcium hydroxide cannot been determined. In addition, the synthetic resin material is made of powder by gradually increases contrast but replaced with cysteine appearance preference opening (7. 60 Point) to 1. 00 Point been show differences in or more. The opening 7 is the color contrast. 80 As an auxiliary heater when kneading dough with 9:1 (B) 24.4 point before mung bean powder 6. 40 24.4 Added calcium hydroxide by the highest point the preference incompletely yellow 5. 20 - 5. 60 Point when appeared lower than do not. Texture the konjak noodle (matching opening) is made of the addition of powder but poor order gastrodia root compared along 5. 00 Point becomes lower than the auxiliary powder that is improved in the texture according to preference has been confirmed. Taste is 10% when replacement is made of powder (B) 6. 40 Highest contrast we shall point opening (6. 60 Point) the taste was similar. The overall preference is made of powder when mixed in calcium hydroxide checks whether each 6 before mung bean regardless the heater and 9:1. 00 Point and 5. 20 His high point. In addition calcium hydroxide for use color and texture difference preference calculation is sealed large invisible do not become confused as may be suitable for use appear to substrate. The component is made of a dough to replace a 10% powder before mung bean instead of pathogenic B processing life has been most suitable. Consequently, formed facing each other, in order to (calcium hydroxide) number for the colour of the texture is made of powder before mung bean without using the heater when used to 9:1 to preference and high [cheng gun powder has been confirmed that the functional development noodle possibility. <In the embodiment 2> Guar gum and As an auxiliary powder Number tank added noodle In addition to the detecting surface of the experiment the sword type (a thickening, guar gum) is made of powder in order to improve the classification (potato starch, corn starch, tapioca starch, glutinous rice powder) the processing when an him. Such as in the embodiment 1 and the surface of the roughened surface is made of powder when used to 9:1 before mung bean plants in the number 5 cm were disconnected into and out of the inner. , the experiment is made of powder in amount of 20% (potato starch, corn starch, tapioca starch, glutinous rice powder) before a sword type classification on replacing the pre-experiment (a thickening, guar gum) further dragged. As a result, the length of the roughened surface of the degradable polymer film has been added it is further large difference him money. When the surface of the heater and the number before mung bean powder is made of only using starch corn taste similar to that of the high pressure liquid coolant to as long as about 10 cm length but has been found. The tapioca starch corn starch than the surface of the smoother and the difference in the lengths but using the processor. A pecuilar taste when a, is made of powder and only number of facing the surface of the room to go and the length but does not appear to have a great impact is slightly improved as signal peptides. On the other hand, when the surface is detected according to a classification number to more than before when a sword type that a further reduced length while the cup it burns and the waste, as well as the inside of the pull-out length of 20 cm or more has been confirmed that it is black. The smooth surface of the purge ratio remained the most long length most preferably been determined France can be set using guar gum. Such as said, the ferroelectric layer using guar gum when disconnected the pre without making sure that the length is maintained-shaped conductor, is made of powder and guar sword to different content in these derivation optimum his database. It is black in a guanidine (Seoul) always used in buying Adarsh Guar Gum Udyog leading material prepared by the number when the identity trade, Hubei Yizhi Konjac Bioechnology Co made of flour, . Ltd (China) number as well as in high pressure liquid coolant in a trillion herbal (diagnostic) purchase. The new aspect similar to satisfactorily sol number fraud in the embodiment 1. I.e., the dough includes 100 °C sprays boiling water 3 is deposited on the and-gate into the . Without his being extruded dough comprises separate during aging. A number of small with nothing dough extrusion surface dilute perforated cylinder pushes the end pushed mold number from his high pressure liquid coolant. For the repairing material to table 4 and table 5 extrusion surface having his dog number total 8 high pressure liquid coolant. <Experiment example 2> Guar gum and As an auxiliary powder Appearance added taste, color and texture evaluation [Cheng gun powder prepared by the number through said in the embodiment 2 appearance of acorn jelly noodles and noodles, color and texture was assessed. <2-1> Appearance [Cheng gun powder to the acorn jelly noodle color difference between processing device in both appearance and noodle width is guar sword content but not from being confirmed that the motor and the smooth surface irregularities (reference 4 also). In the case of guanosine sword [cheng gun powder is made of powder formed by well-maintained but reduced in noodle facing each other while rigid feeling to the cut rather than tough feeling appeared. [Cheng gun powder according to his change ratio even acorn jelly noodle similar noodle. Guar gum guar sword chewy texture characteristic smooth feeling but do not require the addition for a long time formed by acorn jelly added softness which is reduced and tough has been confirmed. A gradient is made of quality of the guar gum powder'd better selecting amount has been determined. <2-2> Chroma High pressure liquid coolant through said in the embodiment 2 is made of powder at a ratio of number of color of the taste and cooking with sword guanadine other extrusion new aspect to measuring the table in 6 shown. Said chromaticity measurement example experiment<1-2>The same manner on the matter. As a result a as shown in table 6, only the heater is made of powder before mung bean noodles using brightness of dough, red and yellow diagram each 78. 09, -2. 85 And 7. 85 24.4 To each front 50. 37, -2. 84 And 2. 94 Through the red along the original yellow diagram is used an brightness is also reduced. As an auxiliary powder reduced in the content guar gum content increased while red diagram yellow diagram formed by brightness decreases and viscoelasticity. [Cheng gun powder were encountered while cooking it is according to a change in a yellow with respect acorn jelly it is brightness including yellow degree even also from affecting red as signal peptides. However change as compared to the width of the noodle appeared less [cheng gun powder. The acorn starch 97g 3g is made of powder by mixing dough of noodles using a correcting unit 36. 82 (L), 6. 32 (A), 15. 14 (B) is made of powder to be added according to 24.4 guar sword instead of 37. 13 (L), 6. 06 (A), 15. 32 Number yellow diagram (b) red degree been increased brightness. These results indicate that appeared similar to cooking shaving new aspect. I.e., [cheng gun powder is made of powder when the displayed brightness is increased from a sword instead of adding the preference increases much taste as well as a lever and, acorn jelly it is not made of powder and guar gum ratio according to the change of the chromaticity difference will but large consumer preference large difference was not previously determined. <2-3> Texture High pressure liquid coolant through said in the embodiment 2 is made of powder at a ratio of other number guanadine with sword taste texture were measured. Particularly, 50 g of a noodle boiling water boiled then 500 ml 4 minutes, 3 minutes 30 seconds at room temperature cold water flowing cooling body after the length 1 cm length is left bare cooking the texture analyzer (TA provided XT, Stable micro system, Godalming, UK) when the measured by use of a, measuring conditions shown in table 7. Hardness (hardness) therefrom, tackiness (adhesiveness), elasticity (springiness), coherent (cohesiveness), [ssip force characteristic (chewiness) measuring an average value of a 10 times been. With reference to, meaning that the generalizations are produced and low hardness value, the higher the elasticity which means excellent resiliency value is, the higher the flocculation property and excellent coherent value means, low viscosity and excellent viscosity value can comprise means, can comprise low excellent big. The heater is made of powder before mung bean mixed 9:1 elasticity or hardness but appears to not grounded when coherent, adherent, each [ssip force royal favor 345. 18G, 4. 58 And 227. 02 Replacement amount increases more than in guar gum to 466. 46G, 6. 56 And 310. 80 Been increased gradually. 10 - 20% Variation when a texture is made of powder while considering guar gum replacement of hardness, adhesion and [ssip force characteristic significantly been increased. The component [cheng gun before mung bean powder it is: made of powder: in the case of a number of parts by weight of a high pressure liquid coolant 90:9:1 guar gum 2 processing device also suitable for improving the surface of the smooth texture has been been pathogenic length is maintained. On the other hand, appears to be made of powder and guar sword acorn jelly it is change according to similar tendency would change but the non-content [cheng gun powder noodle was. The dough is made of powder and powder surface hardness of acorn 97:3 222. 37 G [cheng gun powder to taste hardness (345. 18 - 466. 46 G) polymerizes sword hardness increase 274 guar but increased unsaturated fatty acid content. 42 G been increased gradually up. In addition made of guar gum powder coating composition [ssip force characteristic hardness as well as replaced by 1. 05 And 321. 88 In 2. 32 And 431. 67 Been increased up. In guar sword hardness hardness according to adding 37. 04 G [ssip force characteristic evaluation items made of powder used in noodle but important increases by more than 87 guar sword [ssip force characteristic. 11 Been increased. The acorn acorn jelly it is: made of powder: in the case of the smooth surface of a processing device at a rate of 6 high pressure liquid coolant 97:2:1 guar gum number has been confirmed that the texture-improving suitable length is maintained. <In the embodiment 3> Guar gum And active gluten number tank added noodle The experiment of tissue feeling for active gluten database by adding guar with sword with him. The active gluten in a number chungcheongnam-do nonsan ㈜ food baking material prepared by the Internet (http://www. Bakingfood. Co. Kr) purchase in was used. The dough includes 100 °C sprays boiling water 3 is deposited on the and-gate into the . Without his being extruded dough comprises separate during aging. A number of small with nothing dough extrusion surface dilute perforated cylinder pushes the end pushed mold number from his high pressure liquid coolant. Total number his dog 8 extrusion surface high pressure liquid coolant. <Experiment example 3> Guar gum And active gluten appearance added taste, color and texture evaluation <3-1> Guar gum And active gluten appearance of added noodle As shown in Figure 5, mung bean starch and guar gum only high pressure liquid coolant is maintained even after 72 length number cooking taste for good taste and chewy texture but bright and white appearance rather than the disconnected feeling strongly sweet taste. The available number of noodles using a plastic was active in order to improve the high pressure liquid coolant. The surface of the noodle dough formed by gradually adding active gluten content of smooth plastic made from flour noodle feeling the regime close to the mistletoe. The texture is obtained but the defined term caused by the authoring rather than cut cut has been confirmed that the reducing. Similarly change according to addition of active gluten using starch noodle acorn even appeared. Higher active gluten content of greater degree by increased contrast but smooth and surfaces of the chewy texture feeling bad addition of fruits and vegetables between opening 2 itself does not necessarily active gluten is been determined. The, 2% guar powder it is to supplement [cheng gun before mung bean minutes it is black, active gluten is added at the level which the acorn jelly it is preferably 0 - 3% be weight starch (acorn) mixing raw material needed by adding 1% guar gum contrast'd better facing active gluten number has been determined. <3-2> Guar gum And active gluten added noodle chromaticity of High pressure liquid coolant through said in the embodiment 3 number of color of the new aspect ratio of other active gluten guanadine with sword taste to measuring the table in 10 shown extrusion cooking. Said chromaticity measurement example experiment<1-2>The same manner on the matter. As shown in said table 10, the high pressure liquid coolant only a new aspect defined number [cheng gun powder noodle mung starch 79. 60 By sliding with respect to the added active gluten shown 72 gradually reduced. 53 Up reduced. Active gluten content of yellow diagram show red and vice versa increases increased tends and viscoelasticity. Active gluten content according to the change of the chromaticity (brightness, also red, yellow also) cooking the same tendency as time and viscoelasticity. The active gluten-free [cheng gun powder noodle brightness, each red and yellow diagram 51. 68, -1. 85 And -2. 01 Sliding with respect presented by the active gluten added 44. 82 Sinks, each red and yellow diagram 1. 22 And 0. 64 Been increased up. On the other hand, in the case of raw material starch whose own color dark acorn jelly noodle since addition of active gluten powder [cheng gun according to change aspects different from noodle up shaft stops rotating. Guar powder and high pressure liquid coolant only number of acorn noodles using a correcting brightness 36. 34, Also red 6. 28, Index to 15. 07 Active gluten content of 24.4 according to the apparent tendency to him money. However red yellow diagram show an active layer is reduced relative to a contrast available opening 2 has been confirmed. The acorn jelly noodle cooking added gluten content according to the output of large errors between processing device active chromaticity difference intensity but all item added active gluten according reduced. I.e., in the case of the displayed active gluten powder noodle [cheng gun uses the active gluten is added red diagram yellow degree of size brightness is reduced are expected to broadcast the displayed large which, according to the electronic active gluten content chromaticity acorn it is a larger difference between the been pathogenic waste appears to be an influence on preference. <3-3> Active gluten content according to [Cheng gun powder And acorn jelly noodle texture The saidin the embodiment taste texture <2-3>It has been connected to the female connector. As a result said as shown in table 11, [cheng gun powder noodle hardness, elasticity and the matching opening in 419 [ssip force characteristic 1. 89 G, 739. 42 And 2. 21 Decreases remarkably increase 370 to active gluten 24.4 increased unsaturated fatty acid content. 57 G, 359. 44 And 1. 24 Showed. 3 Along active gluten content of adhesion increases and vice versa. 57 Gradually increased until coherent active gluten according to difference cannot. [Cheng gun powder active gluten is represented in contrast to increase hardness of acorn jelly noodle noodle coherent active gluten decreases more than compensated by increased hardness and viscoelasticity. However same number adherent, elasticity, each 2 [ssip force royal favor. 53, 1. 69 And 354. 36 When active gluten-free (0. 28, 2. 49, 437. 63) Than reduced. Each kind of active gluten [ssip force characteristic by using raw material starch noodles force required is reduced by reducing food near noodle made from flour to gain term. But, active gluten elasticity together formed on the coating layer by using an elastic quality of in-plane tranform requiring active gluten content of the article production number in minimizing'd better a lever with each other. The number into the tank by the present invention to the preferred embodiment the transformed for flaws. The present invention is in the field of the present invention is provided essentially from deviating from a person with skill in the art of the present invention is embodied in the form of modified inputted properties may be understand it will rain. The definitive aspect as well as the descriptive disclosure in the embodiment are contemplated aspect should. The aforementioned range of the present invention description and claim rather than as shown, and the present invention is in a range equal to all differences may be carried on an will be interpreted. The present invention relates to a Vigna radiate jelly noodle product and a preparing method thereof. According to the present invention, the Vigna radiate jelly noodles are prepared by adding Amorphophallus konjac powder to Vigna radiate powder or acorn powder in accordance with a specific blending ratio to prevent easy cutting or breakage without using a chemical coagulant. The Vigna radiate jelly noodles can have an improved appearance and excellent palatability including appearance, color, texture, flavor, and other general preference-related properties to be useful as a low-calorie food product. The Amorphophallus konjac powder and guar gum are added to the Vigna radiate powder or acorn powder in accordance with a specific blending ratio to prepare the noodles, thereby preventing easy cutting or breakage without using a chemical coagulant as well as maintaining the length and improving the texture significantly. When the guar gum and active gluten are added to the Vigna radiate powder or acorn powder, the noodles can have texture similar to noodles prepared with wheat flour, thereby being useful as a low-calorie food product. In the process of preparing dough and extruding and molding the dough, the Vigna radiate or acorn jelly noodle product can be easily cooked, stored, and transported to be commercialized as instant noodle products.<br><ul id="reference_numerals"><li>(AA) Process group 1</li><li>(BB) Process group 2</li><li>(CC) Process group 3</li><li>(DD) Process group 4</li><li>(E1,E2) Raw noodles</li><li>(F1,F2) Cooked noodles</li><li>(GG) Process group 5</li><li>(HH) Process group 6</li><li>(II) Process group 7</li><li>(JJ) Process group 8</li></ul>COPYRIGHT KIPO 2019<br> A) forming the dough before mung bean starch and water hardening acorn is made of powder; and b) said dough including extrusion molding, noodle manufacturing method. According to Claim 1, said a) starch in a weight ratio of 9:1 is made of powder are blended with a manufacturing method characterized. According to Claim 1, said a) guanidine sword manufacturing method characterized in further mixing. According to Claim 3, as well as 1 to 3 parts by weight of said starch 100 it is black in an manufacturing method characterized by mixing. According to one of Claim 1 to Claim 4, said a) is made by blending the active manufacturing method characterized in powder instead. According to Claim 5, said starch in an active 100 0. 0001 To 3 parts by weight of manufacturing method characterized by mixing. In any one of Claim 1 to Claim 6 method number prepared by the noodle. According to Claim 7, said it is for cold noodle, bifurcation point for, for [ccol cotton, for noodle, , kneaded for, characterized if completed spaghetti or noodle. Processing device The extrusion A B C D E F Before mung bean minutes 100 90 70 100 90 70 As an auxiliary powder 0 10 30 0 10 30 water 125 175 225 125 175 225 Calcium hydroxide 0 0 0 0. 2 0. 2 0. 2 New aspect Cooking surface L a b L a b Matching opening - - - 74. 84 ± 0. 20 -0. 91 ± 0. 05 1. 22 ± 0. 07 A 83. 31 ± 0. 80 -1. 54 ± 0. 03 7. 09 ± 0. 06 72. 63 ± 0. 40 -1. 44 ± 0. 07 2. 34 ± 0. 13 B 84. 42 ± 0. 44 -1. 25 ± 0. 01 7. 45 ± 0. 02 71. 76 ± 0. 40 -1. 72 ± 0. 05 3. 07 ± 0. 12 C 82. 79 ± 0. 46 -0. 80 ± 0. 02 8. 25 ± 0. 11 71. 78 ± 0. 12 -1. 16 ± 0. 04 3. 94 ± 0. 05 D 77. 50 ± 0. 62 -3. 63 ± 0. 10 24. 34 ± 0. 22 67. 12 ± 0. 62 -4. 38 ± 0. 07 23. 10 ± 0. 38 E 77. 58 ± 0. 67 -3. 25 ± 0. 16 20. 35 ± 0. 74 65. 19 ± 0. 37 -2. 73 ± 0. 04 15. 03 ± 0. 27 F 74. 83 ± 0. 48 -0. 28 ± 0. 04 15. 43 ± 0. 11 63. 84 ± 0. 31 -0. 11 ± 0. 02 8. 64 ± 0. 06 Appearance (facing each other) Color (surface) Texture taste The overall preference Matching opening 7. 60 ± 0. 55 7. 80 ± 0. 45 7. 20 ± 0. 84 6. 60 ± 1. 14 6. 80 ± 1. 10 A 5. 60 ± 0. 55 6. 00 ± 1. 00 4. 20 ± 0. 84 5. 40 ± 1. 14 4. 40 ± 0. 55 B 6. 20 ± 0. 84 6. 40 ± 0. 89 5. 40 ± 1. 14 6. 40 ± 0. 55 6. 00 ± 0. 71 C 6. 60 ± 1. 14 5. 00 ± 1. 00 5. 20 ± 0. 84 5. 40 ± 1. 14 5. 60 ± 1. 14 D 5. 80 ± 0. 84 5. 60 ± 0. 89 4. 80 ± 0. 84 4. 60 ± 1. 14 5. 00 ± 0. 71 E 6. 00 ± 1. 00 5. 20 ± 0. 84 5. 00 ± 1. 00 4. 40 ± 1. 14 5. 20 ± 0. 84 F 6. 20 ± 0. 84 5. 60 ± 0. 89 5. 00 ± 0. 71 5. 00 ± 1. 00 5. 00 ± 0. 71 Configuration Processing device 1 Processing device 2 3 Processing device 4 Processing device Mung bean starch 90 90 90 90 As an auxiliary powder 10 9 8 7 Guar gum 0 1 2 3 water 175 170 165 160 * Dough used in the amount of water is added as an auxiliary powder ratio can be regulated. (1G is made of powder per additional water 5g) Configuration 5 Processing device 6 Processing device 7 Processing device 8 Processing device Acorn starch 97 97 97 97 As an auxiliary powder 3 2 1 0 Guar gum 0 1 2 3 water 150 145 140 135 * Dough used in the amount of water is added as an auxiliary powder ratio can be regulated. (1G is made of powder per additional water 5g) Item New aspect Cooking surface L a b L a b Processing device 1 78. 09 ± 3. 12 -2. 85 ± 0. 09 7. 85 ± 0. 15 50. 37 ± 1. 38 -2. 84 ± 0. 34 -2. 94 ± 0. 12 Processing device 2 79. 80 ± 1. 54 -2. 90 ± 0. 15 8. 02 ± 0. 24 51. 18 ± 1. 07 -2. 85 ± 0. 27 -2. 76 ± 0. 17 3 Processing device 80. 95 ± 2. 00 -3. 39 ± 0. 13 9. 19 ± 0. 59 52. 72 ± 1. 19 -3. 44 ± 0. 17 -2. 07 ± 0. 33 4 Processing device 82. 13 ± 1. 92 -3. 72 ± 0. 21 10. 28 ± 0. 60 52. 88 ± 1. 24 -3. 83 ± 0. 24 -1. 75 ± 0. 27 5 Processing device 36. 82 ± 0. 75 6. 32 ± 0. 16 15. 14 ± 0. 37 27. 63 ± 0. 65 4. 35 ± 0. 37 9. 60 ± 0. 64 6 Processing device 36. 89 ± 0. 69 6. 26 ± 0. 42 15. 21 ± 0. 51 27. 89 ± 2. 42 4. 31 ± 1. 02 9. 66 ± 1. 39 7 Processing device 36. 98 ± 1. 06 6. 10 ± 0. 24 15. 28 ± 0. 41 28. 63 ± 1. 19 3. 96 ± 0. 22 9. 74 ± 0. 33 8 Processing device 37. 13 ± 0. 34 6. 06 ± 0. 34 15. 32 ± 0. 31 29. 00 ± 1. 02 3. 87 ± 0. 34 10. 13 ± 0. 61 Item Conditions Option (option) T. P. A Probe (probe) 15 Mm round probe Pre - (Pre-a Test Speed) speed testing 0. 5 Mm/s (Test Speed) speed testing 0. 5 Mm/s Post - (Post-a Test Speed) speed testing 0. 5 Mm/s Strain (Strain) 60% Trigger pos (Trigger Force) 5. 0G Item (G) hardness Hardness Adhesiveness adherent Springiness elasticity Cohesiveness coherent Chewiness [ssip force characteristic Processing device 1 345. 18 ± 24. 05 -4. 58 ± 1. 36 0. 96 ± 0. 02 0. 70 ± 0. 01 227. 02 ± 24. 61 Processing device 2 389. 05 ± 19. 76 -4. 65 ± 1. 82 0. 95 ± 0. 04 0. 69 ± 0. 03 255. 63 ± 18. 62 3 Processing device 458. 11 ± 32. 09 -5. 36 ± 1. 52 0. 95 ± 0. 02 0. 69 ± 0. 03 307. 94 ± 21. 03 4 Processing device 466. 46 ± 38. 00 -6. 56 ± 2. 18 0. 93 ± 0. 04 0. 72 ± 0. 02 310. 80 ± 27. 24 5 Processing device 222. 37 ± 20. 46 -1. 05 ± 0. 47 1. 82 ± 0. 44 0. 79 ± 0. 02 321. 88 ± 82. 71 6 Processing device 259. 41 ± 21. 50 -2. 06 ± 1. 42 1. 56 ± 0. 35 0. 80 ± 0. 01 327. 93 ± 89. 53 7 Processing device 265. 96 ± 27. 64 -2. 32 ± 1. 27 1. 94 ± 0. 39 0. 83 ± 0. 02 415. 04 ± 85. 03 8 Processing device 274. 42 ± 44. 26 -2. 29 ± 1. 75 1. 88 ± 0. 49 0. 81 ± 0. 03 431. 67 ± 90. 08 [Cheng gun powder noodle Configuration Matching opening 1 9 Processing device Processing device 10 Processing device 11 Mung bean starch 100 100 100 100 Guar gum - 2 2 2 Active gluten - 3 5 10 water 125 125 125 125 Acorn jelly noodle Configuration Matching opening 2 Processing device 12 13 Processing device Processing device 14 Acorn starch 100 100 100 100 Guar gum - 1 1 1 Active gluten - 3 5 10 water 140 140 140 140 New aspect Cooking surface Item L a b L a b Matching opening 1 79. 60 ± 1. 95 -1. 61 ± 0. 05 4. 79 ± 0. 21 51. 68 ± 2. 11 -1. 85 ± 0. 09 -2. 01 ± 0. 48 9 Processing device 78. 31 ± 1. 81 -1. 54 ± 0. 04 7. 56 ± 0. 41 48. 61 ± 3. 65 -1. 00 ± 0. 07 -2. 96 ± 0. 44 Processing device 10 74. 00 ± 1. 60 -0. 92 ± 0. 20 8. 13 ± 0. 38 46. 73 ± 2. 07 -1. 30 ± 0. 12 -1. 46 ± 1. 66 Processing device 11 72. 53 ± 3. 23 -1. 09 ± 0. 11 9. 99 ± 0. 39 44. 82 ± 3. 05 -1. 22 ± 0. 08 -0. 64 ± 0. 69 Matching opening 2 36. 34 ± 1. 40 6. 28 ± 0. 47 15. 07 ± 0. 78 29. 82 ± 1. 63 6. 21 ± 0. 73 11. 23 ± 0. 95 Processing device 12 35. 71 ± 2. 51 5. 94 ± 0. 13 14. 42 ± 0. 82 28. 20 ± 2. 00 5. 97 ± 0. 62 10. 61 ± 1. 09 13 Processing device 36. 68 ± 1. 26 6. 21 ± 0. 17 14. 60 ± 0. 53 28. 47 ± 2. 04 6. 77 ± 1. 10 10. 97 ± 1. 08 Processing device 14 36. 54 ± 1. 31 6. 12 ± 0. 20 14. 52 ± 0. 58 26. 23 ± 2. 11 5. 77 ± 0. 84 9. 98 ± 0. 91 Item (G) hardness Hardness Adhesiveness adherent Springiness elasticity Cohesiveness coherent Chewiness [ssip force characteristic Matching opening 1 419. 89 ± 48. 01 -0. 77 ± 0. 20 2. 21 ±. 019 0. 79 ± 0. 03 739. 42 ± 134. 08 8 Processing device 381. 45 ± 34. 82 -2. 45 ± 1. 01 1. 40 ± 0. 46 0. 79 ± 0. 02 430. 22 ± 168. 87 9 Processing device 396. 48 ± 27. 26 -3. 03 ± 1. 73 1. 20 ± 0. 39 0. 79 ± 0. 02 374. 46 ± 125. 04 Processing device 10 370. 57 ± 24. 20 -3. 57 ± 1. 74 1. 24 ± 0. 48 0. 79 ± 0. 01 359. 44 ± 131. 02 Matching opening 2 217. 57 ± 32. 37 -0. 28 ± 0. 24 2. 49 ± 0. 16 0. 81 ± 0. 03 437. 63 ± 64. 73 Processing device 11 248. 27 ± 28. 28 -1. 22 ± 0. 21 2. 13 ± 0. 11 0. 80 ± 0. 01 422. 57 ± 42. 11 Processing device 12 260. 77 ± 34. 06 -2. 93 ± 1. 23 1. 40 ± 0. 37 0. 79 ± 0. 02 282. 27 ± 64. 80 13 Processing device 266. 53 ± 16. 64 -2. 53 ± 0. 80 1. 69 ± 0. 29 0. 79 ± 0. 01 354. 36 ± 66. 10
