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KMID : 0665420050200030315
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Korean Journal of Food Culture
2005 Volume.20 No. 3 p.315 ~ p.322
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Manufacturing and Quality Characteristics of Low Calori Kimchi Noodle
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Kim Hyong-Yol
Lim Heung-Youl
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Abstract
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Kimchi noodle have a original taste and characteristics. This noodle was used for sour kimchi, kimchi taste powder, red bean fiber and emulsified oil etc. with RS(resistant starch) premix as blended wheat flour mixed to resistant starch. For manufacturing process of this kimchi mixed dry noodle, suitable kimchi of pH3.70~3.80 was required storage period during 4~5days at room temperature. At this point, the suitable treating amount of sour kimchi was about 20%(w/w) level. Manufacturing of kimchi noodle could be at the suitable manufacturing condition from use of kimchi taste powder and red bean fiber etc. Calori of this kimchi noodle was 308.17Kcal/100g as low level than wheat flour noodle as 355.82Kcal/100g, decreasing effect of calori was about 13.39%. This kimchi noodle had a characteristic sour and hot taste, that wasn’t required the special seasoning and/or soup at this result.
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KEYWORD
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Kimchi, noodle, low calori
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