KR102443208B1 - Manufacturing method of instant frozen noodle and instant frozen noodle prepared therefrom - Google Patents

Abstract

The present invention relates to a method for making instant frozen noodles and to instant frozen noodles made therefrom, and specifically, to a method for making instant frozen noodles, in which mixing water mixed with an alkali agent is added to raw materials mixed in a specific ratio and the materials are kneaded and aged in vacuum conditions to make the instant frozen noodles, and thus even when cooked in a microwave oven, the texture is excellent and the spreadability is low to be sensually excellent, and a protein content is high to solve the problem of lack of protein in existing raw noodles, and to instant frozen noodles made therefrom.

Description

Manufacturing method of instant frozen noodle and instant frozen noodle prepared therefrom {Manufacturing method of instant frozen noodle and instant frozen noodle prepared therefrom}

The present invention relates to a method for producing instant frozen raw noodles and instant frozen raw noodles prepared therefrom, by adding mixing water mixed with an alkali agent to raw materials mixed in a specific ratio, kneading and aging under vacuum conditions to produce instant frozen raw noodles , It relates to a method for preparing instant frozen raw noodles, which has excellent texture even when cooked in a microwave, has excellent organoleptic properties due to low spreadability, and has a high protein content, which solves the problem of protein shortage in existing raw noodles, and the instant frozen raw noodles prepared therefrom.

Noodles are a generic term for foods that are boiled or mixed with grains and starch as main ingredients, cut into long strips, and eaten around the world.

Depending on the processing method, noodles can be divided into dry noodles, which are dried so that the moisture content is about 13 to 14%, raw noodles that are kneaded into a string shape and heated, and oiled noodles produced by frying in oil. It can be divided into room temperature noodles, which are boiled and dried for long-term storage, refrigerated noodles, which refrigerate raw noodles or aged noodles boiled raw noodles, and frozen noodles, which are boiled and frozen quickly.

Recently, consumption of raw noodles rather than oiled noodles or dried noodles is increasing due to the aging population and the spread of well-being food culture. It is receiving a lot of attention in the market.

However, raw noodles are not dry and contain a lot of moisture, so they have a short shelf life. In addition, by using grain flour such as wheat flour and buckwheat flour as a main raw material, there is a problem in that the protein is insufficient and the carbohydrate is excessive, resulting in an imbalance in nutrition and high calorie.

Therefore, in the present invention, raw materials including soy protein, wheat flour, gluten, etc. are mixed in a specific ratio, and mixed water mixed with an alkali agent is added to knead and aged under specific conditions to produce instant frozen raw noodles, without going through the boiling process. A method for producing instant frozen noodles, which has excellent texture even when cooked in a microwave, has excellent sensory properties due to low spreadability and high protein content, and solves the protein shortage problem of existing raw noodles while reducing costs, and instant frozen raw noodles prepared therefrom would like to provide

Republic of Korea Patent No. 10-1835178 (registered on Feb. 27, 2018) describes a method for producing raw vermicelli noodles for instant cooking that shortens the time to manufacture the existing raw vermicelli and increases the shelf life at room temperature. have. Korean Patent Registration No. 10-1807526 (registered on Dec. 5, 2017) describes a raw noodle for weight control using fermented mixed grains mixed with 20 kinds of grains and a manufacturing method thereof.

The present invention mixes protein, wheat flour, gluten, and other ingredients in a specific ratio, adds mixing water mixed with an alkali agent, and kneads and ripens under specific conditions. An object of the present invention is to provide a method for producing instant frozen raw noodles that are excellent and high in protein, which solves the protein shortage problem of existing raw noodles, and instant frozen raw noodles prepared therefrom.

In addition, the present invention is to provide a method for producing instant frozen raw noodles, which reduces the process cost compared to the prior art of boiling, freezing, and distributing raw noodles by not going through a boiling process when manufacturing instant frozen raw noodles, and instant frozen raw noodles prepared therefrom do.

the present invention Preparing a powder mixture by mixing soybean protein, wheat flour, gluten, hydroxypropyl methylcellulose, and palm oil powder (a); Step (b) of adding a mixture prepared by mixing an alkali agent, salt and water to the powder mixture prepared in step (a) and kneading to prepare a dough; (c) forming a sheet of noodles from the dough obtained in step (b); A step (d) of cutting out the cotton sheet obtained in step (c), molding it into a noodle shape, and then freezing it (d); It provides a method for producing instant frozen raw noodles, characterized in that it is prepared by including.

In the method for producing instant frozen raw noodles of the present invention, the kneading in step (b) may be characterized in that it is performed in a vacuum state.

The present invention provides instant frozen raw noodles prepared according to the manufacturing method of the present invention.

In the method for producing instant frozen raw noodles of the present invention, the instant frozen raw noodles may be cooked in a microwave oven for 2-3 minutes, characterized in that they are cooked.

The present invention provides a cooking method for instant frozen naengmyeon, characterized in that the instant frozen naengmyeon according to the present invention is cooked in a microwave oven.

In the instant frozen raw noodle cooking method of the present invention, the cooking may be characterized in that it is performed in a microwave oven for 2-3 minutes.

The instant frozen raw noodles prepared by the method of the present invention are characterized by adding mixing water mixed with an alkali agent and kneading and aging under vacuum conditions. do.

In addition, by not going through a boiling process when preparing instant frozen raw noodles, it is possible to exhibit the effect of reducing process costs compared to the prior art of boiling, freezing, and distributing raw noodles.

1 is a sensory evaluation result according to the difference in vacuum degree of instant frozen raw noodles of the present invention.
2 is a sensory evaluation result according to the difference in the aging time of the instant frozen raw noodles of the present invention.
3 is a sensory evaluation result according to the difference in the alkali agent content of the instant frozen raw noodles of the present invention.

Raw noodles are moist noodles that are not fried or dried in oil, have a soft texture and a light taste, and are attracting more attention in the food industry due to the aging population and the spread of well-being food culture. However, because the noodles contain a lot of moisture, the storage period is short, about one week, so they are usually boiled in boiling water once and then refrigerated or frozen and distributed in the state of refrigerated or frozen noodles.

The instant frozen raw noodles of the present invention are prepared by mixing raw materials including soy protein, wheat flour, gluten, etc. in a specific ratio and kneading and aging in a vacuum condition by adding mixing water mixed with an alkali agent. While reducing energy consumption, even when cooked in a microwave, the texture is excellent and the spreadability is low, so that the sensory effect can be exhibited. In addition, the high protein content can solve the problem of lack of protein in the existing raw noodles.

the present invention Preparing a powder mixture by mixing soybean protein, wheat flour, gluten, hydroxypropyl methylcellulose, and palm oil powder (a); Step (b) of adding a mixture prepared by mixing an alkali agent, salt and water to the powder mixture prepared in step (a) and kneading to prepare a dough; (c) forming a sheet of noodles from the dough obtained in step (b); A step (d) of cutting out the cotton sheet obtained in step (c), molding it into a noodle shape, and then freezing it (d); It provides a method for producing instant frozen raw noodles, characterized in that it is prepared by including.

In addition, it provides instant frozen raw noodles cooked and cooked in a microwave oven manufactured according to the manufacturing method of the present invention.

Hereinafter, the manufacturing method of the instant frozen naengmyeon of the present invention will be described in detail in each step.

<Step (a): powder mixture preparation step>

This step is a process of preparing a powder mixture by mixing soybean protein, wheat flour, gluten, hydroxypropyl methylcellulose, and palm oil powder for 2-3 minutes.

At this stage 880-920 parts by weight of soy protein, 780-820 parts by weight of wheat flour, 280-320 parts by weight of gluten, 20-22 parts by weight of hydroxypropyl methylcellulose, and 8-10 parts by weight of palm oil powder are mixed for 2-3 minutes to prepare a powder mixture More preferably, 900 parts by weight of soy protein, 800 parts by weight of wheat flour, 300 parts by weight of gluten, 21 parts by weight of hydroxypropyl methylcellulose, and 9 parts by weight of palm oil powder are mixed for 2 minutes to prepare a powder mixture.

In the present invention, even when frozen noodles are prepared without a separate cooking process by adding soybean protein and gluten to wheat flour in excess, it is possible to cook noodles directly in a microwave oven. The more protein is added, the better the cooking ability (hardness reduction, moisture content increase) in the microwave oven, so it can be consumed as instant noodles. However, as the amount of protein increases, the ability to form noodles is also accompanied by a problem. In the present invention, by adding gluten and finding the optimal mixing ratio of flour and protein, it is possible to form noodles while having excellent cooking ability. it has become

<Step (b): dough preparation step>

This step is a process of preparing a dough by adding the mixing water prepared by mixing an alkali agent, salt and water to the powder mixture prepared in step (a) and kneading the mixture. In this case, it is preferable to use a mixture prepared by mixing 4 to 20 parts by weight of an alkali agent, 18 to 22 parts by weight of salt, and 900 to 1100 parts by weight of water as the blending water. As described above, by adding the mixing water to which the alkali agent is added and kneading, the bonding strength of the dough is strengthened, so that instant frozen noodles with a chewy and resilient texture can be prepared.

On the other hand, the mixing water prepared by adding an alkali agent as described above and the powder mixture prepared in step (a) are mixed and kneaded, at this time, at 38 to 42 rpm for 9 to 11 minutes, and at 28 to 32 rpm for 4 to 6 minutes. It is preferable to knead for a while, and more preferably, knead at 40 rpm for 10 minutes and at 30 rpm for 5 minutes. In addition, it is good to apply a vacuum when kneading at 40 rpm, preferably 5 minutes after the start of kneading, apply a vacuum. At this time, the vacuum is preferably applied at a degree of vacuum of 100 mmHg to 700 mmHg, more preferably at a degree of vacuum of 500 mmHg, and is released when switching to a low speed. As above, knead at high speed for 9~11 minutes and at low speed for 4~6 minutes, but after 5 minutes in the high speed step, vacuum of 100 mmHg ~ 700 mmHg is applied to make instant frozen raw noodles with a soft and resilient texture. It can be manufactured, and even when cooked in a microwave, it has excellent texture and low spreadability, thereby exhibiting an excellent sensory effect.

<Step (c): Cotton sheet forming step>

This step is a process of forming a sheet of noodles from the dough obtained in step (b).

The process of forming the noodle sheet from the dough can be performed through various methods. However, preferably, the dough obtained in step (b) is put in a chopper and passed through a shaping roller to prepare two sheets of noodles, and then the two sheets of noodles prepared in this way are combined up and down, and then passed through a compound roller. After forming a single sheet of noodles, it is preferable to perform a multi-stage rolling process to form a sheet of noodles. Through the process of passing through the composite roller, as a strong force is applied to the noodle strip, a gluten connective tissue is formed in the noodle strip, and the surface is homogenized. After this complex process, a rolling process of thinly stretching the noodle strips is performed, but if excessive force is suddenly applied to the noodle strips, the gluten structure may be destroyed, so it is better to divide the dough into 4 to 6 times to proceed with the rolling process.

On the other hand, the dough obtained in step (b) is preferably aged for 10 to 50 minutes at room temperature, more preferably, it is good to form a noodle sheet with the dough aged for 30 to 50 minutes. When a noodle sheet is formed with the dough aged as described above, it is possible to prepare instant frozen raw noodles with a low spreadability and high preference while exhibiting a soft and resilient texture.

<Step (d): Cutting and Freezing Step>

This step is a process of cutting out the noodle sheet obtained in step (c), molding it into a noodle shape, and then freezing it.

In this step, it is preferable to cut out the cotton sheet obtained in step (c) to a width of 1.2 to 1.5 mm, and more preferably pass it through a prismatic cutter (#22) blade to cut it out to a width of 1.36 mm and cut it into cotton. It is best to freeze it after molding. In general, tabbing is performed before freezing, but the instant frozen noodles of the present invention have a high protein content, so that the noodles do not stick to each other during distribution or during cooking without tabbing.

As such, the instant frozen noodles of the present invention prepared through all of the above steps do not spread even when cooked in a microwave oven, and the texture of soft and chewy noodles is maintained, which is sensually excellent. can be effective.

Hereinafter, the present invention will be described in more detail in the following Examples or Experimental Examples. However, the scope of the present invention is not limited only to the following examples or experimental examples, and includes modifications of technical ideas equivalent thereto.

[Comparative Example 1: Preparation of general instant frozen raw noodles]

Raw materials Content (g) soy protein 900 flour 800 gluten 300 hydroxypropyl methylcellulose 21 palm oil powder 9

As shown in Table 1, in a powder mixture prepared by mixing 900 parts by weight of soy protein, 800 parts by weight of wheat flour, 300 parts by weight of gluten, 21 parts by weight of hydroxypropyl methylcellulose, and 9 parts by weight of palm oil powder for 2 minutes, 20 parts by weight of salt Water and water prepared by mixing 1000 parts by weight of water were added, and kneaded at 40 rpm for 10 minutes and 30 rpm for 5 minutes to prepare a dough. After putting the prepared dough into a chopper, overlapping two sheets of noodles, putting them on a roller, and performing a rolling process of stretching them thinly was performed to form a sheet of noodles. The formed noodle sheet was passed through a square cutter (#22), cut out to a certain thickness, molded into a noodle shape, sprinkled with cornstarch, and tabulated, packaged by 100 g, and then frozen at -18°C for instant freezing of Comparative Example 1. Raw noodles were prepared.

[Examples 1 to 4: Preparation of instant frozen raw noodles by vacuum treatment]

A dough was prepared in the same manner as in Comparative Example 1, but the instant frozen noodles of Examples 1 to 4 were prepared by applying a vacuum during kneading.

The powder mixture and mixing water prepared in the same manner as in Comparative Example 1 were mixed and kneaded at 40 rpm for 10 minutes and at 30 rpm for 5 minutes. A vacuum was applied differently to each, and the vacuum was released after switching to 30 rpm. The dough of Examples 1 to 4, which was kneaded at different vacuum degrees (100, 300, 500, 700 mmHg), was put into a chopper, respectively, to form a noodle strip, and a composite and rolling process was performed to form a noodle sheet. formed. The formed cotton sheet is passed through a square cutter (#22), After cutting to a certain thickness, forming noodles, sprinkled with corn starch, tabulated, packaged 100 g each, and then frozen at -18°C to prepare instant frozen noodles of Examples 1 to 4.

[Experimental Example 1: Sensory evaluation of instant frozen noodles according to vacuum treatment]

In this experiment, by evaluating the sensory of the instant frozen noodles prepared in Examples 1 to 4 and Comparative Example 1 under different vacuum degree conditions, it was attempted to confirm the effect of the vacuum degree upon kneading. 100 g of each of Examples 1 to 4 and Comparative Example 1 was put into a container, and 400 mL of boiling water was added thereto, and the evaluation was performed by cooking in a 700 W microwave oven for 2 minutes.

For sensory evaluation, a 9-point scale method was performed for six evaluation items of firmness, chewiness, elasticity, softness, spreadability, and preference for 20 trained sensory test personnel. Not good at all, 2 - Somewhat worse, 3 - Not so good, 4 - Somewhat bad, 5 - Neither, 6 - Somewhat good, 7 - Somewhat good, 8 - Somewhat better, 9 - Very good Scores were given and expressed as average values. However, spreadability is “1 - spreads very quickly, 　 2 - spreads a little faster, 　 3 - spreads quickly, 　 4 - spreads a little, 5 - neither, 6 - does not spread a little, 　 7 - does not spread, 8 - a little more It does not spread, 9 - does not spread at all”, and scores were given and expressed as the average value.

The sensory evaluation results are shown in FIG. 1, and in the case of Examples 1 to 4 to which a vacuum was applied during kneading, the texture and overall acceptance of the noodles were superior to those of Comparative Example 1 (vacuum degree 0 mmHg), and in particular, Example 3 (vacuum degree 500). mmHg), the hardness and spreadability of the texture were greatly improved, and the sensory properties were the best. On the other hand, as the degree of vacuum increased, the texture and spreadability were improved, confirming that the overall preference was high, but it was confirmed that there was no significant effect at the vacuum degree of 700 mmHg or higher.

[Examples 5 to 9: Preparation of instant frozen raw noodles by varying aging time]

The dough was prepared in the same manner as in Comparative Example 1, but after kneading was completed, the instant noodles of Examples 5 to 9 were prepared by aging at 20°C.

The powder mixture and mixing water prepared in the same manner as in Comparative Example 1 were mixed and kneaded at 40 rpm for 10 minutes and at 30 rpm for 5 minutes. proceeded. The doughs of Examples 5 to 9, each additionally aged under different aging time (10, 20, 30, 40, 50 minutes) conditions, were put in a chopper to form a noodle strip, and a compound and rolling process were performed to form a noodle sheet. (sheet) was formed. The formed cotton sheet is passed through a square cutter (#22), After cutting to a certain thickness, forming noodles, sprinkled with corn starch, tabulated, packaged 100 g each, and then frozen at -18°C to prepare instant frozen noodles of Examples 5 to 9.

[Experimental Example 2: Sensory evaluation of instant frozen noodles according to aging time]

In this experiment, by evaluating the sensory of the instant frozen raw noodles prepared through different aging times of Examples 5 to 9 and Comparative Example 1, it was attempted to confirm the effect of aging after kneading. 100 g of each of Examples 5 to 9 and Comparative Example 1 was put in a container, and 400 mL of boiling water was added thereto, and the evaluation was performed by cooking in a 700 W microwave oven for 2 minutes.

For sensory evaluation, a 9-point scale method was performed for six evaluation items of firmness, chewiness, elasticity, softness, spreadability, and preference for 20 trained sensory test personnel. Not good at all, 2 - Somewhat worse, 3 - Not so good, 4 - Somewhat bad, 5 - Neither, 6 - Somewhat good, 7 - Somewhat good, 8 - Somewhat better, 9 - Very good Scores were given and expressed as average values. However, spreadability is “1 - spreads very quickly, 　 2 - spreads a little faster, 　 3 - spreads quickly, 　 4 - spreads a little, 5 - neither, 6 - does not spread a little, 　 7 - does not spread, 8 - a little more Does not spread, 9 - does not spread at all”, and the score was given as an average value.

The sensory evaluation results are shown in FIG. 2, and in the case of Examples 5 to 9, which were aged after kneading, the texture and overall palatability of the noodles were excellent compared to Comparative Example 1 (aging time 0 minutes), and particularly, aged for 30 to 50 minutes. , the overall acceptability was excellent. On the other hand, as the aging time increased, the texture and spreadability were improved, confirming that the overall preference was high, but it was confirmed that there was no significant effect at the aging time of 40 minutes or more.

[Examples 10 to 13: Preparation of instant frozen raw noodles by varying the amount of alkali agent added when preparing blended water]

The dough was prepared in the same manner as in Comparative Example 1, but the instant frozen raw noodles of Examples 10 to 13 were prepared by adding an alkali agent in addition to salt and water when preparing the blended water.

The powder mixture prepared in the same manner as in Comparative Example 1, and 20 g of salt, 1000 g of water, and 4 to 20 g of an alkali agent with different alkali agent addition ratios (0.2%, 0.4%, 0.8%, 1.0%) was mixed and kneaded at 40 rpm for 10 minutes and at 30 rpm for 5 minutes. The doughs of Examples 10 to 13 obtained through the kneading were put into a chopper, respectively, to form a noodle strip, and a combination and rolling process was performed to form a noodle sheet. The formed noodle sheet was passed through a square cutter (#22), cut out to a predetermined thickness, molded into a noodle shape, sprinkled with cornstarch, and tabbed, packaged by 100 g each, and then frozen at -18 ° C. Examples 10 to 13 of instant frozen raw noodles were prepared.

[Experimental Example 3: Sensory evaluation of instant frozen raw noodles according to the amount of alkali added]

In this experiment, by evaluating the sensory of the instant frozen noodles prepared by varying the alkali agent content of the mixing water of Examples 10 to 13 and Comparative Example 1, it was attempted to confirm the effect of the alkali agent content. 100 g of each of Examples 10 to 13 and Comparative Example 1 was put in a container, and 400 mL of boiling water was added thereto, and the evaluation was performed by cooking in a 700 W microwave oven for 2 minutes.

For sensory evaluation, a 9-point scale method was performed for six evaluation items of firmness, chewiness, elasticity, softness, spreadability, and preference for 20 trained sensory test personnel. Not good at all, 2 - Somewhat worse, 3 - Not so good, 4 - Somewhat bad, 5 - Neither, 6 - Somewhat good, 7 - Somewhat good, 8 - Somewhat better, 9 - Very good Scores were given and expressed as average values. However, spreadability is “1 - spreads very quickly, 　 2 - spreads a little faster, 　 3 - spreads quickly, 　 4 - spreads a little, 5 - neither, 6 - does not spread a little, 　 7 - does not spread, 8 - a little more It does not spread, 9 - does not spread at all”, and scores were given and expressed as the average value.

The sensory evaluation results are shown in FIG. 3, and in the case of Examples 10 to 13, in which the kneading was carried out using the mixing water containing the alkali agent, the bonding strength of the dough was strengthened compared to Comparative Example 1 (0 g of the alkali agent), while firmness, chewiness, Elasticity increased, spreadability decreased, and acceptance increased. On the other hand, as the alkali agent content increases, the effect of improving hardness and spreadability is exhibited, but it was confirmed that no significant effect was obtained from the addition amount of 1% (20 g).

[Example 14: Preparation of instant frozen noodles of the present invention]

As in Comparative Example 1, 900 parts by weight of soy protein, 800 parts by weight of wheat flour, 300 parts by weight of gluten, 21 parts by weight of hydroxypropyl methylcellulose, and 9 parts by weight of palm oil powder were mixed for 2 minutes to prepare a powder mixture. Water prepared by mixing 20 parts by weight of alkali agent, 20 parts by weight of salt and 1000 parts by weight of water was added to the prepared powder mixture, and kneading was carried out at 40 rpm for 10 minutes and at 30 rpm for 5 minutes, at 40 rpm. After 5 minutes, a vacuum was applied at a vacuum degree of 500 mmHg, and the vacuum was released after switching to 30 rpm. After the kneading was completed, aging was carried out at 20° C. for 30 minutes, and then, it was put in a chopper to form a noodle strip, and a composite and rolling process was performed to form a noodle sheet. The formed noodle sheet is passed through a square cutter (#22), cut out to a predetermined thickness, molded into noodles, sprinkled with cornstarch, and tabulated, packaged by 100 g, and then frozen at -18 ° C. Raw noodles were prepared.

[Experimental Example 4: Sensory evaluation of the final instant frozen noodles according to the present invention]

In this experiment, the sensory evaluation of the instant frozen noodles prepared in Example 14 was evaluated. 100 g of instant frozen raw noodles of Example 14 was put in a container, and 400 mL of boiling water was added thereto, and the evaluation was performed by cooking in a 700 W microwave oven for 2 minutes.

For sensory evaluation, a 9-point scale method was performed for six evaluation items of firmness, chewiness, elasticity, softness, spreadability, and preference for 20 trained sensory test personnel. Not good at all, 2 - Somewhat worse, 3 - Not so good, 4 - Somewhat bad, 5 - Neither, 6 - Somewhat good, 7 - Somewhat good, 8 - Somewhat better, 9 - Very good Scores were given and expressed as average values. However, spreadability is “1 - spreads very quickly, 　 2 - spreads a little faster, 　 3 - spreads quickly, 　 4 - spreads a little, 5 - neither, 6 - does not spread a little, 　 7 - does not spread, 8 - a little more Does not spread, 9 - does not spread at all”, and the score was given as an average value.

The sensory evaluation results are shown in FIG. 4, and the instant frozen raw noodles of Example 14 prepared by using mixing water to which an alkali agent was added, applying a vacuum during kneading, and performing aging after kneading, were all evaluation items compared to Comparative Example 1. was found to be significantly superior. In addition, it showed superior sensory compared to the instant frozen noodles of Examples 1 to 13, and the spreadability and hardness were greatly improved even when cooked in a microwave oven, and the texture of the soft and resilient noodles could be felt, indicating the highest degree of preference. Confirmed.

Claims (6)

Preparing a powder mixture by mixing soybean protein, wheat flour, gluten, hydroxypropyl methylcellulose, and palm oil powder (a);
To the powder mixture prepared in step (a), mixing water prepared by mixing an alkali agent, salt and water so that the alkali agent content is 0.2 to 1% by weight is added and kneaded to prepare a dough, and then at room temperature 30 to 50 Minute aging step (b);
(c) forming a sheet of noodles from the aged dough obtained in step (b);
A step (d) of cutting out the cotton sheet obtained in step (c), molding it into a noodle shape, and then freezing it (d); Manufactured, including
The kneading in step (b) is a method of producing high-protein instant frozen raw noodles for microwave cooking, characterized in that it is performed in a vacuum of 100 to 700 mmHg of vacuum.
delete A high-protein instant frozen raw noodles for microwave cooking manufactured according to the manufacturing method of claim 1.
4. The method of claim 3,
The instant frozen raw noodles,
High-protein instant frozen raw noodles for microwave cooking, characterized in that they are cooked when cooked in a microwave for 2-3 minutes.
A method of cooking high-protein instant frozen raw noodles according to claim 3, characterized in that the instant noodles are cooked in a microwave oven.
6. The method of claim 5,
The cooking is
A method of cooking high-protein instant frozen raw noodles, characterized in that it is performed in a microwave for 2-3 minutes.

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