| 摘要 |
PURPOSE: A producing method of fermented rice noodles having improved visco-elasticity is provided to offer the more chewy texture of the noodles compare to conventional rice noodles. CONSTITUTION: A producing method of fermented rice noodles having improved visco-elasticity comprises the following steps: fermenting and aging a mushroom extract, rice bran, and rice, and crushing the ingredients to obtain fermented rice powder(S10); mixing and kneading 71.89-76.25wt% of fermented rice powder, 23.1-27.28wt% of water, and 0.65-0.83wt% of refined salt, and aging the obtained dough at 18-36 deg. C for 1-6 hours(S20); molding the dough in a noodle making machines(S30); cooling the obtained rice noodles by spraying ice waters(S40); spraying coating oil containing 10wt% of olive oil and 90wt% of water on the cooled rice noodles(S50); hot-air drying the coated rice noodles(S60); and packaging the dried rice noodles(S70). [Reference numerals] (S10) Preparing rice powder; (S20) Mixing the rice powder with water and salt; (S30) Molding rice noodles; (S40) Cooling; (S50) Coating; (S60) Drying; (S70) Packaging |
