KR970000060A - Green tea noodles - Google Patents

Green tea noodles Download PDF

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Publication number
KR970000060A
KR970000060A KR1019950015336A KR19950015336A KR970000060A KR 970000060 A KR970000060 A KR 970000060A KR 1019950015336 A KR1019950015336 A KR 1019950015336A KR 19950015336 A KR19950015336 A KR 19950015336A KR 970000060 A KR970000060 A KR 970000060A
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KR
South Korea
Prior art keywords
green tea
tea noodles
kneading
noodles
finely ground
Prior art date
Application number
KR1019950015336A
Other languages
Korean (ko)
Inventor
손옥태
Original Assignee
손옥태
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 손옥태 filed Critical 손옥태
Priority to KR1019950015336A priority Critical patent/KR970000060A/en
Publication of KR970000060A publication Critical patent/KR970000060A/en

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Abstract

미세하게 분쇄한 녹차 가루와 곡분, 식염을 혼합하여 적당량의 물과 반죽해서 제조한 녹차 국수는 녹차에 함유된 고유성분의 섬유질 및 맛, 향과 색을 그대로 취식할 수 있다.The green tea noodles prepared by kneading finely ground green tea powder, grain flour, and salt and kneading with an appropriate amount of water can ingest the fiber, taste, aroma and color of the intrinsic ingredients contained in green tea.

Description

녹차국수Green tea noodles

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

제1공정: 어린 녹차 잎을 세마디에서 채취한다. 정선한 녹차 잎을 300°증 스팀으로 3초~5초간 급속도로 찐다. 제2공정: 찐 녹차잎을 냉각 시킨 후 손으로 비벼서 녹차 고유의 향과 맛·색을 더욱 짙게 할 목적으로 유념시킨다. 30분간 유념하고 30분간 냉각시키는 방법으로 6회 정도 반복한다. 제3공정: 이를 60°온도에서 12시간 건조한다. 제4공정: 90% 건조한 녹차를 80℃ 온도에서 40분간 볶는다. 제5공정: 볶은 녹차를 냉각시킨 후 미세하게 분쇄한다.Step 1: Take young green tea leaves from three nodes. Selected green tea leaves are steamed rapidly for 3 to 5 seconds with 300 ° steam. Second step: After cooling the steamed green tea leaves, rub them with your hands and keep them for the purpose of making the green tea's unique aroma, taste and color more intense. Keep in mind for 30 minutes and let cool for 30 minutes. Third step: It is dried for 12 hours at a temperature of 60 °. Fourth step: 90% dry green tea is roasted for 40 minutes at 80 ℃ temperature. Step 5: The roasted green tea is cooled and then finely ground.

Claims (1)

미세하게 분쇄한 녹차(잎차) 가루를 곡분에 넣고 혼합하여 식염물로 반죽하는 녹차 국수 제조 방법.A method of producing green tea noodles in which finely ground green tea (leaf tea) powder is mixed with grains and kneaded with saline. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950015336A 1995-06-12 1995-06-12 Green tea noodles KR970000060A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950015336A KR970000060A (en) 1995-06-12 1995-06-12 Green tea noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950015336A KR970000060A (en) 1995-06-12 1995-06-12 Green tea noodles

Publications (1)

Publication Number Publication Date
KR970000060A true KR970000060A (en) 1997-01-21

Family

ID=66523956

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950015336A KR970000060A (en) 1995-06-12 1995-06-12 Green tea noodles

Country Status (1)

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KR (1) KR970000060A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100400440B1 (en) * 2001-03-14 2003-10-01 손옥태 Preparing methods for gelatinized dry noodle containing green tea powder
KR100414016B1 (en) * 2001-04-17 2004-01-07 김종덕 The method for manufacturing antioxidative noodle products with green tea powder and natural products
KR100438470B1 (en) * 2002-02-21 2004-07-03 김홍열 Manufacturing process of Functional green tea noodle using green tea powder

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100400440B1 (en) * 2001-03-14 2003-10-01 손옥태 Preparing methods for gelatinized dry noodle containing green tea powder
KR100414016B1 (en) * 2001-04-17 2004-01-07 김종덕 The method for manufacturing antioxidative noodle products with green tea powder and natural products
KR100438470B1 (en) * 2002-02-21 2004-07-03 김홍열 Manufacturing process of Functional green tea noodle using green tea powder

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