KR101188031B1 - A composite of ramen and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a ramen composition and a method of manufacturing the same, and more particularly, by using raw noodles that have not been subjected to a lactose step, fat and cholesterol, which cause obesity and adult diseases, can be ingested. It is beneficial to health and of course, it does not get tired easily due to the decrease of fat content, and the calories are also reduced, which contributes to the stability of the ramen's health and to improve the public's health. Because the cotton pad is formed smoothly, it is excellent in elasticity, flavor and texture, and the broth is made by making pork and beef bones so that it contains not only a large amount of nutrients that are beneficial to the human body, but also a long-term soup made with natural ingredients. Because it is abundant, it is good as a substitute for meals, and it is seasoned with soy sauce and soy sauce. By selectively configuring the sauce and adjusting and adding it to the taste of the intake user, it not only meets various needs of the intake user, but also creates a new demand by diversifying ramen noodles, and kneads the noodles by kneading flour with alkaline ionized water. It can be prepared, and the material is washed with acidic water having minerals having a bactericidal effect such as chlorine and sulfur, which is effective for hygiene management.

Description

A composition of ramen and its manufacturing method

In the present invention, by using raw noodles that have not been subjected to the lactation process, fats and cholesterol, which are the causes of obesity and adult diseases, can be ingested, which is beneficial to the health of the intake and is not easily tired due to a decrease in fat content. The amount of calories is also reduced, which contributes to the safety of the ramen's health and to contribute to the improvement of national health.Because the noodles are made with gardenia powder, the noodles are smoothly formed so that they do not break easily, and the elasticity, flavor and texture are excellent. By making pork broiled with pork and beef bones, it not only contains a large amount of nutrients that are beneficial to the human body, but also has rich nutritional value by making soup with natural ingredients for a long time. Select the sauce flavored with soy sauce and adjust it to your taste. By not only satisfying various needs of consumers, but also creating new demand by diversification of ramen noodles, dough can be prepared by kneading flour with alkaline ionized water, and have bactericidal effect such as chlorine and sulfur. The present invention relates to a composition of ramen noodles and a method for producing the ramen which is effective for hygiene management by washing the material with acidic water having minerals.

With the improvement of the dietary life of the common people due to the advancement of the industry, the development of food culture is progressing drastically, and the desire to eat more unique stocks, erosions, or snacks is increasing. have.

The types of ramen include noodle, which is made by frying noodles in oil, and noodle, which is steamed without frying noodles in oil (e.g., Jin-ri saori gomtang noodles, cold ramen, soba noodles, etc.) and ordinary noodles that are not steamed. Example: Noodles of commercially available noodle) and instant noodles are placed in a container that can be used as a tableware, and the noodle soup with attached soup or other condiments and aged noodles at 4∼26 ℃ without frying in oil. , And raw ramen with 60% moisture content sterilized at 90 ° C. or more after washing with cooling water.

In general, ramen noodles are most commonly used as a popular food since they are known to the general public due to their characteristics such as yum noodle, relatively low price, simple cooking, and easy to eat. However, conventional noodle soups are easy to carry, store, and cook, and have high fat content, which can provide nutrition to some people who have insufficient fat intake. It is not suitable in the food culture, especially because it does not contain extra nutrients, and it does not help the growth of children and adolescents, and the ramen which is fried in oil may contain excessive fat and cholesterol, which causes adult disease. In addition, since most ramen is made of animal fat, if stored for a long time, lipid peroxide is produced by automatic oxidation, which is unsanitary, and especially in the process of frying at a high temperature of 140-150 ° C, the part directly in contact with heat is 200 ° C or more. Temperature rises causing nutrients to be destroyed or other toxic substances There are problems that have to be generated such concern.

In addition, even in the manufacture of soup of the ramen, there is a problem such as harming the health of the ingestion by using excessive amounts of chemicals that are not beneficial to the human body.

Such ramen has become a favorite food even though it should be avoided food for modern people who have problems of weight gain due to lack of exercise and excessive caloric absorption, and efforts to improve the taste and nutrition of ramen are continued. Has been.

Conventional ramen prepared as described above has a high calorie, the lack of essential nutrients causes a problem of disproportionate nutrition, especially if the stomach is not good people eat ramen, there is a problem of diarrhea.

As a result, the activity of each organ of the human body decreases, and the consumption of ramen decreases as a result of people who do not want to eat ramen. It is done.

As part of the above efforts, new roads such as raw ramen are being searched for new ways. In particular, raw ramen can be eaten with hot water without the need to cook without feeling it is expected to be a great item of power generation.

Since the conventional raw ramen is made from wheat flour as a main raw material, carbohydrates can be ingested in large quantities but protein cannot be sufficiently ingested. Therefore, in order to eat high quality protein, it is prepared by adding various protein foods to raw ramen soup or by adding a separate egg. However, various minerals, vitamin E, etc. Antioxidants inhibit the action of these free radicals, but unfortunately there is almost no instant ramen.

In particular, ramen is called the second rice, but there are limitations of conventional ramen, and it is not enough to improve the diet of ordinary people in terms of nutritional value and the taste and growth of children, adolescents and other young people. Considering that there is a problem that there is a risk of harm to the health of consumers due to lack of content in Yeongyeong masks.

Therefore, by using raw noodles that have not been subjected to the lactation process, it is possible to eat noodles that are free of fats and cholesterol, which cause obesity and adult diseases. It is lowered, and it has the effect of contributing to the health of ramen's health and promoting national health.The cotton stand is formed smoothly so that it doesn't break easily, and it has excellent elasticity, flavor and texture, and contains a large amount of nutrients beneficial to the human body. In addition, since the soup is made from natural ingredients for a long time and is rich in nutritional value, it is not a substitute for meals, meets various needs of consumers, and creates new demand by diversifying ramen noodles. Noodles can be prepared by adding minerals with bactericidal effect such as chlorine and sulfur. By washing the material with acidic water, the development of a ramen composition and its manufacturing method effective for hygiene management is urgently required.

Therefore, the present invention was conceived to solve the above problems, by using raw noodles that have not been subjected to the lactation process, it is possible to consume the fat and cholesterol that is the cause of obesity and adult diseases, which is beneficial to the health of the intake user Of course, the purpose of the present invention is to provide a composition and a method for preparing ramen noodles, which are not easily tired due to the decrease of fat content and the calories are also reduced, which can contribute to the safety of the ramen's health and to improve the public's health.

Another object of the present invention is to provide a composition and a manufacturing method of ramen noodles that are excellent in elasticity, flavor and texture by producing a cotton noodle including gardenia powder, which is smoothly formed so as not to break.

Another object of the present invention is to prepare a broth from pork and beef bones, not only contains a large amount of nutrients that are beneficial to the human body, but also rich in nutritional value by long-term broth using natural ingredients, which makes no difference to meals. To provide a composition and a method of preparation.

Another object of the present invention by selectively configuring the sauce flavored with miso and sauce flavored with soy sauce can be adjusted and added according to the taste of the intake, not only to meet the various needs of the intake, but also a variety of ramen It is to provide a composition and a method of manufacturing ramen that can create a new demand by hwa.

Another object of the present invention is to prepare a noodle by kneading dough with alkaline ionized water, the composition of the ramen effective in hygiene management by washing the material using acidic water having a mineral having a bactericidal effect such as chlorine, sulfur, etc. And to provide a manufacturing method.

Ramen composition according to a preferred embodiment of the present invention for achieving the above object is 24 parts by weight of alkaline ionized water and 0.1 parts by weight of salt (sun salt), 0.5 parts by weight of eggs, 0.9 parts by weight, gardenia Raw noodles kneaded by diluting 0.1 parts by weight of powder and 0.4 parts by weight of condensed milk; 48.51 parts by weight of alkaline ionized water, 2.69 parts by weight of garlic, 0.26 parts by weight of ginger, and 5.39 parts by weight of leek, in which bones including 26.95 parts by weight of pork bones, 8.1 parts by weight of beef bones, and 8.1 parts by weight of pigs were washed in cold water, and heated to 19-19 parts by weight. Broth free from impurities after 21 hours; .

In the present invention, 52.2 parts of soybean paste, 14.10 parts of soy sauce, 5.24 parts of garlic, 5.24 parts of ginger, 5.24 parts of onion, 5.24 parts of onion, 2.61 parts of apple, 0.52 parts of red pepper powder, 1.82 parts of brown sugar , 1.56 parts by weight of sesame seeds, 0.52 parts by weight of pepper, 3.65 parts by weight of vinegar, 3.65 parts by weight of vinegar, 3.65 parts by weight of sesame oil, characterized in that it is added by hand or mixed with a seasoning mixture according to the user's preference.

In the present invention, 28.4 parts of soy sauce, 3.2 parts by weight, 2.7 parts by weight, 6.75 parts by weight of garlic, 4.5 parts by weight of ginger, 9.0 parts by weight of soybeans, 0.45 parts of kelp, 0.45 parts of kelp, and tortilla 4.5 weights of the ramen composition. It is characterized by adding a soy sauce, which is mixed with a negative portion and heated to the gas range for 1.5 to 2.5 hours, and then filtered with impurities and dried according to the user's preference.

In the present invention, 28.4 parts by weight of soy sauce, including skim soybeans, wheat flour, sun salt, liquid fructose, yeast extract powder, spirits, stevioside, licorice extract, and purified water, liquid fructose, liquid glucose, lemon vinegar 3.2 parts by weight of mirin, including alcohol, yeast extract, malt extract, grapefruit seed extract, flavor enhancer, 2.7 parts by weight of jong, 6.8 parts by weight of garlic, 4.6 parts by weight of ginger, 9.0 parts by weight of green onion, 0.5 parts by weight of kelp 44.9 parts by weight of pre-treatment, put in a water heater and heated, and then extract the money only separately, characterized in that it further comprises the addition of a naturally cooled char siu.

In addition, the method for producing the ramen according to a preferred embodiment of the present invention for achieving the above object is 24 parts by weight of alkaline ionized water and 0.1 parts by weight of salt (sun salt), 0.5 parts by weight of eggs, 0.9 parts by weight of salt water 74-77 parts by weight of flour. A raw noodle manufacturing step of mixing and diluting and mixing dough with 0.15 parts by weight of gardenia powder and 0.4 parts by weight of condensed milk and then using a noodle-making machine; Pork bone 26.95 parts by weight, Usa bone 8.1 parts by weight, Pork 8.1 parts by weight immersed in acidic water to remove blood, then put 48.51 parts by weight of alkaline ionized water in a container A broth preparation step of extracting the stock solution by heating impurities for 19 to 21 hours by mixing 2.69 parts by weight of garlic, 0.26 parts by weight of ginger, and 5.39 parts by weight of leek; 52.2 parts of soybean paste, 14.10 parts of soy sauce, 5.24 parts of garlic, 5.24 parts of ginger, 5.24 parts of onions, 2.61 parts of apples, 0.52 parts of red pepper powder, 1.82 parts of brown sugar, 1.56 parts of sesame seeds, 0.52 parts of pepper, Doenjang sauce manufacturing process of mixing with seedling 3.65 parts by weight, vinegar 3.65 parts by weight, sesame oil 3.65 parts by weight and manually or seasoned with a seasoning mixer for 2 to 3 days; To 28.4 parts of soy sauce, 3.2 parts by weight of mirin, 2.7 parts by weight, garlic 6.75 parts by weight, 4.5 parts by weight of ginger, 9.0 parts by weight of green onion, 0.45 parts of kelp, 4.5 parts by weight of kelp Soy sauce manufacturing step of collecting only soy sauce after filtering the impurities and dry; Salmon 44.9 parts by weight of foreign matter removed, sheared and pretreated, 44.9 parts by weight of pretreatment, 28.4 parts by weight of skim soybean, wheat flour, sun salt, liquid fructose, yeast extract powder, alcohol, stevioside, licorice extract And purified water, liquid fructose, liquid glucose, lemon vinegar, spirit, yeast extract powder, malt extract, grapefruit seed extract, Mirim 3.2 parts by weight, flavor seed 2.7 parts, garlic 6.8 parts, ginger 4.6 parts, green onion 9.0 parts by weight, kelp 0.5 parts by weight in a hot water, and then heated to extract only the mudslides to cool naturally, cut to specification and prepared with garnish; .

In addition, the method for producing the ramen according to a preferred embodiment of the present invention for achieving the above object is 24 parts by weight of alkaline ionized water and 0.1 parts by weight of salt (sun salt), 0.5 parts by weight of eggs, 0.9 parts by weight of salt water 74-77 parts by weight of flour. A raw noodle manufacturing step of mixing and diluting and mixing dough with 0.15 parts by weight of gardenia powder and 0.4 parts by weight of condensed milk and then using a noodle-making machine; Pork bone 26.95 parts by weight, Usa bone 8.1 parts by weight, Pork 8.1 parts by weight immersed in acidic water to remove blood, then put 48.51 parts by weight of alkaline ionized water in a container A broth preparation step of extracting the stock solution by heating impurities for 19 to 21 hours by mixing 2.69 parts by weight of garlic, 0.26 parts by weight of ginger, and 5.39 parts by weight of leek; 52.2 parts of soybean paste, 14.10 parts of soy sauce, 5.24 parts of garlic, 5.24 parts of ginger, 5.24 parts of onions, 2.61 parts of apples, 0.52 parts of red pepper powder, 1.82 parts of brown sugar, 1.56 parts of sesame seeds, 0.52 parts of pepper, Doenjang sauce manufacturing process of mixing with seedling 3.65 parts by weight, vinegar 3.65 parts by weight, sesame oil 3.65 parts by weight and manually or seasoned with a seasoning mixer for 2 to 3 days; .

In addition, the method for producing the ramen according to a preferred embodiment of the present invention for achieving the above object is 24 parts by weight of alkaline ionized water and 0.1 parts by weight of salt (sun salt), 0.5 parts by weight of eggs, 0.9 parts by weight of salt water 74-77 parts by weight of flour. A raw noodle manufacturing step of mixing and diluting and mixing dough with 0.15 parts by weight of gardenia powder and 0.4 parts by weight of condensed milk and then using a noodle-making machine; Pork bone 26.95 parts by weight, Usa bone 8.1 parts by weight, Pork 8.1 parts by weight immersed in acidic water to remove blood, then put 48.51 parts by weight of alkaline ionized water in a container A broth preparation step of extracting the stock solution by heating impurities for 19 to 21 hours by mixing 2.69 parts by weight of garlic, 0.26 parts by weight of ginger, and 5.39 parts by weight of leek; To 28.4 parts of soy sauce, 3.2 parts by weight of mirin, 2.7 parts by weight, garlic 6.75 parts by weight, 4.5 parts by weight of ginger, 9.0 parts by weight of green onion, 0.45 parts of kelp, 4.5 parts by weight of kelp Soy sauce manufacturing step of collecting only soy sauce after filtering impurities and dry; .

In the present invention, in the method for producing ramen, 44.9 parts by weight of foreign matters are removed after shearing and pretreatment, and then 44.9 parts by weight of degreasing soybeans, wheat flour, sun salt, liquid fructose, yeast extract powder, alcohol , 28.4 parts of soy sauce including stevioside, licorice extract and purified water, liquid fructose, liquid glucose, lemon vinegar, spirits, yeast extract powder, malt extract, grapefruit seed extract, flavor enhancer 3.2 parts by weight, 2.7 parts by weight , 6.8 parts by weight of garlic, 4.6 parts by weight of ginger, 9.0 parts by weight of green onions, 0.5 parts by weight of kelp, and put it in a hot water, then extracts only the adzuki bean, naturally cools it, cuts it to specifications and puts it on garnish; It characterized in that it further comprises.

In the present invention, in the broth production process, soy sauce sauce production process, soy sauce sauce production process, the broth and miso sauce, soy sauce to add the broth to boil the ramen after the process is added to re-heated and ingested It is characterized by.

The composition and preparation method of the ramen according to the present invention has the following effects.

First, the present invention by using raw noodles that have not been subjected to the lactation process, it is possible to consume the fats and cholesterol-free noodles that cause obesity and adult diseases, which is not only beneficial to the health of the intake of the intake, but also easy to get tired due to a decrease in fat content In addition, the calories are also reduced, which has the effect of contributing to the health and safety of the ramen.

Second, the present invention by manufacturing the cotton ball including the gardenia powder, the cotton band is smoothly formed so as not to be broken is excellent in elasticity, flavor and texture.

Third, the present invention is prepared by caring for pork or beef bones, not only contains a large amount of nutrients beneficial to the human body, but also rich in nutritional value by using a natural ingredient for a long time, there is no substitute for eating.

Fourth, the present invention can be selectively configured by adding a sauce flavored with miso and a sauce flavored with soy sauce to adjust according to the taste of the intake, not only to satisfy the various needs of the intake, but also diversified ramen Create new demand by

Fifth, the present invention can prepare a cotton noodle by kneading with alkaline ionized water, it is effective in hygiene management by washing the material using acidic water having a mineral having a bactericidal effect such as chlorine, sulfur.

1a to 1c is a process diagram showing the manufacturing process of ramen noodles in accordance with an embodiment of the present invention.

Looking at the preferred embodiment of the present invention together with the accompanying drawings as follows, when it is determined that the detailed description of the known art or configuration related to the present invention may unnecessarily obscure the subject matter of the present invention The description will be omitted, and the terms to be described below are terms defined in consideration of functions in the present invention, which may vary according to the intention or custom of the user or operator, and the definitions describe the composition and manufacturing method of the instant noodles. It should be made based on the contents throughout the specification.

Hereinafter, the components and features of the ramen composition according to a preferred embodiment of the present invention will be described.

The composition of ramen noodles is kneaded with 74-77 parts of wheat flour, 24 parts by weight of alkaline ionized water, 0.1 parts by weight of salt (sun salt), 0.5 parts by weight of eggs, 0.9 parts by weight of water, 0.1 parts by weight of gardenia powder, and 0.4 parts by weight of condensed milk. and; 48.51 parts by weight of alkaline ionized water, 2.69 parts by weight of garlic, 0.26 parts by weight of ginger, and 5.39 parts by weight of leek, in which bones including 26.95 parts by weight of pork bones, 8.1 parts by weight of beef bones, and 8.1 parts by weight of pigs were washed in cold water, and heated to 19-19 parts by weight. Broth free from impurities after 21 hours; It consists of.

According to the taste of the ramen, 52.2 parts of soybean paste, 14.10 parts of soy sauce, 5.24 parts of garlic, 5.24 parts of ginger, 5.24 parts of ginger, 5.24 parts of onion, apples 2.61 parts, red pepper powder 0.52 parts, brown sugar 1.82 parts, sesame seeds 1.56 Mix by weight parts, pepper 0.52 parts by weight, seasoning 3.65 parts by weight, vinegar 3.65 parts by weight, sesame oil 3.65 parts by weight and cook by hand or by adding the seasoning miso sauce mixed with a seasoning mixer. The miso sauce has the effect of enhancing the flavor and aroma of ramen.

The ramen is mixed with 28.4 parts of soy sauce, 3.2 parts by weight of mirin, 2.7 parts by weight, 6.75 parts by weight of garlic, 4.5 parts by weight of ginger, 9.0 parts by weight of leeks, 0.45 parts of kelp, and 4.5 parts by weight of pork After heating 1.5 to 2.5 hours in a gas cooker, it is cooked by selectively adding soy sauce filtered with impurities and dry matter. Soy sauce is added to the deep flavor and enhance the flavor of the ramen.

28.4 parts by weight of skimmed soybeans, wheat flour, sun salt, liquid fructose, yeast extract powder, spirits, stevioside, licorice extract and purified water, liquid fructose, liquid glucose, lemon vinegar, spirits, yeast extract Pretreatment with water, malt extract, grapefruit seed extract, flavor increase agent 3.2 parts by weight 2.7 parts by weight 2.7 parts by weight, garlic 6.8 parts by weight, ginger 4.6 parts by weight, leek 9.0 parts by weight, kelp 0.5 parts by weight, 44.9 parts by money Put it in the oven, heat it, extract only the adzuki bean and cook it with the addition of naturally cooled char siu. Chashu is a solid, inherent shape and color, and is already a kind of garnish without odor. It is placed or sprinkled on cooked ramen to enhance the shape and color of the ramen and add the taste of ramen.

Looking at the efficacy of the main ingredients of the ramen as follows, all the materials of the ramen is used for washing water is acidic water, the water used in the manufacture is alkaline ionized water. Here, by washing the material using acidic water with minerals having a bactericidal disinfecting effect such as chlorine, sulfur, it is effective in hygiene management, and the noodle is prepared by kneading dough with alkaline ionized water.

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The bone bone contained in the broth of the ramen is prepared for 10 hours or more, and the prepared broth is able to obtain nutrients for four glasses of milk just by drinking nutrients that are good for the body, such as collagen. In addition, pork bones are rich in protein, essential amino acids, calcium, and vitamin B1, and the ramen broth will taste savory.

Looking at the manufacturing process of the ramen as described above, first, 24 parts by weight of alkaline ionized water and 0.1 parts by weight of salt (sun salt), 0.5 parts by weight of eggs, 0.9 parts by weight of water, 0.1 parts by weight of gardenia powder, condensed milk After mixing 0.4 parts by weight, diluting and kneading, the cotton is removed using a noodle machine (S10 step). Subsequently, 26.95 parts by weight of pork bone, 8.1 parts by weight of beef bone, 8.1 parts by weight of pig meat are immersed in acidic water to remove blood, then 48.51 parts by weight of alkaline ionized water is added to the container, and 26.95 parts by weight of pork bone, 8.1 parts by weight of beef bone, Pigs 8.1 parts to 2.69 parts by weight of garlic, 0.26 parts by weight of ginger, 5.39 parts by weight of leek, and heated 19-21 hours in a high heat, and then remove the impurities by extracting the stock solution (S20 step). And 52.2 parts of soybean paste, 14.10 parts of soy sauce, 5.24 parts of garlic, 5.24 parts of ginger, 5.24 parts of onion, 2.61 parts of apple, red pepper powder 0.52 parts, brown sugar 1.82 parts, sesame seeds 1.56 parts, pepper 0.52 parts , Seeded 3.65 parts by weight, vinegar 3.65 parts by weight, sesame oil is mixed with 3.65 parts by weight of hand or seasoned with a seasoning blender and aged in a refrigerator for 2 to 3 days (S30-1 step). The soybean sauce was prepared by mixing 28.4 parts of soy sauce with 3.2 parts by weight of mirin, 2.7 parts by weight of seeds, 6.75 parts by weight of garlic, 4.5 parts by weight of ginger, 9.0 parts by weight of leeks, 0.45 parts of kelp, and 4.5 parts by weight of tofu. After heating 1.5 to 2.5 hours in a range, only the soy sauce is collected after filtering impurities and dry matter (step S30-2). After preparing the sauce, 31.0 parts by weight of pork bone and 12.2 parts by weight of beef bone were removed and sheared and pretreated, 31.0 parts by weight of pretreated pork bone, 12.2 parts by weight of beef bone 2.7 parts by weight of garlic, 2.7 parts by weight of ginger, 2.7 parts by weight of leek, 48.8 parts by weight of alkaline ionized water are put in a water heater, heated, and then extracted only from pork bones to naturally cool and cut to specifications to prepare with garnish (step S40). Then, just before boiling the ramen, the prepared broth, miso sauce and soy sauce are added and reheated.

The sauce seasoned with soybean paste and sauce seasoned with soy sauce can be selectively configured and added according to the taste of the intaker.

As described above, various substitutions, modifications, and changes can be made by those skilled in the art without departing from the technical spirit of the present invention, and thus, the embodiments and the accompanying drawings are limited. It doesn't happen.

Claims (9)

In the composition of the ramen,
Raw noodles kneaded by diluting 24 parts by weight of alkaline ionized water, 0.1 parts by weight of salt (sun salt), 0.5 parts by weight of eggs, 0.9 parts by weight of water, 0.9 parts by weight of gardenia powder, and 0.4 parts by weight of condensed milk; 48.51 parts by weight of alkaline ionized water, 2.69 parts by weight of garlic, 0.26 parts by weight of ginger, and 5.39 parts by weight of leek, in which bones including 26.95 parts by weight of pork bones, 8.1 parts by weight of beef bones, and 8.1 parts by weight of pigs were washed in cold water, and heated to 19-19 parts by weight. Broth free from impurities after 21 hours; Ramen composition, characterized in that it comprises a.
The method of claim 1,
52.2 parts of soybean paste, 14.10 parts of soy sauce, 5.24 parts of garlic, 5.24 parts of ginger, 5.24 parts of onion, 5.24 parts of onion, 2.61 parts of apple, 0.52 parts of red pepper powder, 1.82 parts of brown sugar, 1.56 parts of sesame, Mixing with 0.52 parts by weight of pepper, 3.65 parts by weight, 3.65 parts by weight of vinegar, 3.65 parts by weight of sesame oil, the composition of ramen further comprising the addition of soy sauce mixed with hand or seasoning mixture manually .
The method of claim 1,
28.4 parts of soy sauce and 3.2 parts by weight of soy sauce, 2.7 parts by weight of garlic, 6.75 parts by weight of garlic, 4.5 parts by weight of ginger, 9.0 parts by weight of green onions, 0.45 parts of kelp, and 4.5 parts by weight of shredded pork in a gas cooker. Ramen composition characterized in that it further comprises the addition of soy sauce, which has been filtered out with impurities and dried after 1.5 to 2.5 hours of heating.
The method of claim 1,
28.4 parts by weight of skimmed soybeans, wheat flour, sun salt, liquid fructose, yeast extract powder, spirits, stevioside, licorice extract and purified water, liquid fructose, liquid glucose, lemon vinegar, alcohol, yeast extract Pretreatment with water, malt extract, grapefruit seed extract, flavor increase agent 3.2 parts by weight 2.7 parts by weight 2.7 parts by weight, garlic 6.8 parts by weight, ginger 4.6 parts by weight, leek 9.0 parts by weight, kelp 0.5 parts by weight, 44.9 parts by money The ramen composition, characterized in that it further comprises the addition of a naturally-fried char siu and then separately extracted from the adzuki bean after heating to put in.
In the manufacturing method of the ramen,
Flour 74-77 parts by weight of flour, 24 parts by weight of alkaline ionized water, 0.1 parts by weight of salt (sun salt), 0.5 parts by weight of eggs, 0.9 parts by weight of water, 0.1 parts by weight of gardenia powder, 0.4 parts by weight of condensed milk, and knead the dough Raw noodle manufacturing step of extracting the noodles using;
Pork bone 26.95 parts by weight, Usa bone 8.1 parts by weight, Pork 8.1 parts by weight immersed in acidic water to remove blood, then put 48.51 parts by weight of alkaline ionized water in a container A broth preparation step of extracting the stock solution by heating impurities for 19 to 21 hours by mixing 2.69 parts by weight of garlic, 0.26 parts by weight of ginger, and 5.39 parts by weight of leek;
52.2 parts of soybean paste, 14.10 parts of soy sauce, 5.24 parts of garlic, 5.24 parts of ginger, 5.24 parts of onions, 2.61 parts of apples, 0.52 parts of red pepper powder, 1.82 parts of brown sugar, 1.56 parts of sesame seeds, 0.52 parts of pepper, Doenjang sauce manufacturing process of mixing with seedling 3.65 parts by weight, vinegar 3.65 parts by weight, sesame oil 3.65 parts by weight and manually or seasoned with a seasoning mixer for 2 to 3 days;
To 28.4 parts of soy sauce, 3.2 parts by weight of mirin, 2.7 parts by weight, garlic 6.75 parts by weight, 4.5 parts by weight of ginger, 9.0 parts by weight of green onion, 0.45 parts of kelp, 4.5 parts by weight of kelp Soy sauce manufacturing step of collecting only soy sauce after filtering the impurities and dry;
Salmon 44.9 parts by weight of foreign matter removed, sheared and pretreated, 44.9 parts by weight of pretreatment, 28.4 parts by weight of skim soybean, wheat flour, sun salt, liquid fructose, yeast extract powder, alcohol, stevioside, licorice extract And purified water, liquid fructose, liquid glucose, lemon vinegar, spirit, yeast extract powder, malt extract, grapefruit seed extract, Mirim 3.2 parts by weight, flavor seed 2.7 parts, garlic 6.8 parts, ginger 4.6 parts, green onion 9.0 parts by weight, kelp 0.5 parts by weight in a hot water, and then heated to extract only the mudslides to cool naturally, cut to specification and prepared with garnish; Ramen production method characterized in that it comprises a.
In the manufacturing method of the ramen,
Flour 74-77 parts by weight of flour, 24 parts by weight of alkaline ionized water, 0.1 parts by weight of salt (sun salt), 0.5 parts by weight of eggs, 0.9 parts by weight of water, 0.1 parts by weight of gardenia powder, 0.4 parts by weight of condensed milk, and knead the dough Raw noodle manufacturing step of extracting the noodles using;
Pork bone 26.95 parts by weight, Usa bone 8.1 parts by weight, Pork 8.1 parts by weight immersed in acidic water to remove blood, then put 48.51 parts by weight of alkaline ionized water in a container A broth preparation step of extracting the stock solution by heating impurities for 19 to 21 hours by mixing 2.69 parts by weight of garlic, 0.26 parts by weight of ginger, and 5.39 parts by weight of leek;
52.2 parts of soybean paste, 14.10 parts of soy sauce, 5.24 parts of garlic, 5.24 parts of ginger, 5.24 parts of onions, 2.61 parts of apples, 0.52 parts of red pepper powder, 1.82 parts of brown sugar, 1.56 parts of sesame seeds, 0.52 parts of pepper, Doenjang sauce manufacturing process of mixing with seedling 3.65 parts by weight, vinegar 3.65 parts by weight, sesame oil 3.65 parts by weight and manually or seasoned with a seasoning mixer for 2 to 3 days; Ramen production method characterized in that it comprises a.
In the manufacturing method of the ramen,
Flour 74-77 parts by weight of flour, 24 parts by weight of alkaline ionized water, 0.1 parts by weight of salt (sun salt), 0.5 parts by weight of eggs, 0.9 parts by weight of water, 0.1 parts by weight of gardenia powder, 0.4 parts by weight of condensed milk, and knead the dough Raw noodle manufacturing step of extracting the noodles using;
Pork bone 26.95 parts by weight, Usa bone 8.1 parts by weight, Pork 8.1 parts by weight immersed in acidic water to remove blood, then put 48.51 parts by weight of alkaline ionized water in a container A broth preparation step of extracting the stock solution by heating impurities for 19 to 21 hours by mixing 2.69 parts by weight of garlic, 0.26 parts by weight of ginger, and 5.39 parts by weight of leek;
To 28.4 parts of soy sauce, 3.2 parts by weight of mirin, 2.7 parts by weight, garlic 6.75 parts by weight, 4.5 parts by weight of ginger, 9.0 parts by weight of green onion, 0.45 parts of kelp, 4.5 parts by weight of kelp Soy sauce manufacturing step of collecting only soy sauce after filtering impurities and dry; Ramen composition, characterized in that it comprises a.
8. The method according to claim 6 or 7,
In the manufacturing method of the ramen, 44.9 parts by weight of foreign matters are removed, sheared and pretreated, and then 44.9 parts by weight of pretreated toxins are degreased soybean, wheat flour, sun salt, liquid fructose, yeast extract powder, alcohol, stevioside, licorice Soy sauce containing extract 28.4 parts by weight, purified water, liquid fructose, liquid glucose, lemon vinegar, spirits, yeast extract powder, malt extract, grapefruit seed extract, mirin containing flavor enhancer 3.2 parts by weight, seed 2.7 parts by weight, garlic 6.8 parts , 4.6 parts by weight of ginger, 9.0 parts by weight of leek, 0.5 parts by weight of kelp in a hot water, followed by heating, extracting only the adzuki bean, cooling it naturally, cutting it to specifications, and putting it on garnish; Ramen production method characterized in that it comprises a.
8. The method according to any one of claims 5 to 7,
Ramen noodles, characterized in that it can be ingested after re-heating by adding the broth and miso sauce, soy sauce in order to boil the ramen after the process in the broth production process and soy sauce sauce manufacturing process, soy sauce sauce manufacturing process Manufacturing method.

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