KR20010100254A - Preparing method for vitamin C rich noodle foods - Google Patents

Abstract

In the present invention, when preparing the noodle food by kneading the noodle material, 30 to 1000 mg of vitamin C is added to 100 g of the noodle material or 20 to 1500 mg of vitamin C in a disposable seasoning mix when cooking the noodle food using a seasoning mix. It relates to a method of producing a noodles food fortified with added vitamin C.

The present invention enjoys eating salted vegetables and noodles containing a lot of spices to provide oriental people with a high risk of causing vitamin C deficiency and gastric ulcers, thus providing a food supplement fortified with vitamin C in the stomach gastric nitrates (Nitrates) carcinogenic in the stomach It prevents the conversion to nitrosamines, which is a substance, inhibits infection and inflammation of Helicobacter pylori, and ingests sufficient daily intake of vitamin C. .

Description

Preparing method for vitamin C rich noodle foods}

The present invention relates to a method for producing a noodles food, which is fortified with vitamin C in Noodle foods, which Koreans enjoy, including Koreans.

Noodles have been edible in many countries around the world, and the noodles marketed in recent years are relatively inexpensive foods and are pre-processed so that they can be cooked in a short time like ramen. It became one of my favorite foods.

People need a variety of nutrients to maintain a healthy life, vitamin C is one of the essential nutrients.

The daily recommended dose of vitamin C (recommended daily allowance (hereinafter referred to as RDA)) is prescribed in each country around 50mg per day, about 50mg for Asians and 60mg for Westerners.

However, commercially available noodle foods have a very low vitamin C content compared to RDA, and if these foods are frequently eaten, there is a high risk of vitamin C deficiency. Therefore, people have a problem in eating these noodles for a long time as a substitute.

The vitamin C content of commercially available noodles is shown in Tables 1 and 2 below.

Ramen Weight and Vitamin C Content Production Brand name Ramen weight (g) Vitamin C (RDA) () Remarks Taiwan T.I 85 6 TI: Tung I Ramen VW 85 0 VW: Ve Wong Ramen Korea K.Y 125 0 Korea Yakult S.Y 120 2 Samyang Kimchi Ramen N.S 125 2 Nongshim Seafood Soup SHY 110 10 Samyuk ramen B.G 120 0 Binggrae SNS 120 6 Nongshim (Shin Ramyun) Thailand W.W 60 6 WAI. WAI Ramen MY 55 0 MAMY Ramen MJ 60 0 Myojo ramen Hong Kong N.S 100 2 Nissin ramen W.F 100 0 Winner Japan SI 102 4 Sapporo Ichiban CM 100 2 Sapporo Chowmein Indonesia IM 80 2 Indo mie Ramen American MC 85 2 Maruchan Ramen TOP 85 0 Top ramen Singapore K.K 85 0 KOKA Ramen

Vitamin C Content in Noodles Korean Soba Noodles Cold Noodles Taiwanese Noodles American Spaghetti Italian Macaroni Japanese Soba Noodles 020000

In Table 1 and Table 2, vitamin C contained in noodles is very small, and commercially available noodles can be concluded that the food is very deficient in vitamin C.

It is known that Koreans have a lot of stomach cancer, and stomach cancer is known to be closely related to diet. Ingestion of irritating spice foods containing high amounts of nitrates and salts (kimchi, lactose, and intestines) can damage the gastric mucosa, causing atrophic gastritis, and the Helicobactor Pylori (HP) in the damaged stomach. Bacteria are easily infected, and it has been reported that the levels of vitamin C in humans infected with these bacteria have been reduced to 50 or less than normal (YOUN HS etal 1996). It does not prevent the conversion of nitrogenous compounds such as nitrosamines. Vitamin C is an antioxidant with a strong anticancer effect and has been reported to prevent cancer (Block G, 1991, Cameson E, Pauling L 1993). Vegetables contain a relatively large amount of nitrates, and according to the intake of vegetables, a large amount of nitrates are ingested together. When vegetables are eaten raw, it is known that even if a large amount of nitrate is consumed, gastric cancer does not occur (Pobel et al. 1995) This is because vitamin C, which is high in vegetables, inhibits the conversion of nitrates to nitrogenous compounds such as nitrosamines, which are carcinogens. In Spain, gastric cancer is known to be found in areas where nitrate is found in drinking water (Morales et al 1995). Vitamin C is found in fresh vegetables, and 100g of Chinese cabbage contains 36mg of vitamin C (27 ~ 45mg, US.Dept of Agriculture Handbook 8, 1984), while Chinese cabbage kimchi has a small amount of 12mg (Korea Rural Development Administration Analysis Table 1981). Other Southeast Asian salted cabbages also reported a 5 mg reduction in vitamin C (US DEW / FAO 1972). Salted vegetables, such as kimchi, contain very small amounts of vitamin C, and salt, nitrates, and seasonings can cause stomach cancer. A survey of gastric cancer patients in Jeonju, Korea, which uses relatively spicy and salty kimchi, emphasized that 32.8 of all cancer patients had gastric cancer and 38.7 of cancer patients had gastric cancer in men and that the cause of gastric cancer was related to kimchi (Seel et. , 1994 Food Chem Toxi). Residents of the region pointed out that 62g of salt is consumed per day and 352mg of nitrate is consumed per day.It does not prevent the conversion of nitrate and nitrite to carcinogen nitrogen in kimchi that lacks vitamin C. 1kg of Jeonju fat cabbage kimchi contains 1150mg of nitrate on average.

Other papers have also suggested that pickling vegetables by Koreans is the cause of stomach cancer (Ahn, YO 1997). Spicy pepper intake has been reported to cause gastric and liver cancers, and it has been studied in India that hot chili peppers promote stomach and liver cancer in animal experiments (Aqrawal, RC et al 1986 Int J. Cancer 38: 689-695). Among Mexicans who eat spicy foods, those who eat peppers are five times more likely to have gastric cancer than those who do not eat red peppers, and those who eat peppers are known to be 17 times more dignified. Cassillo, L ex al 1994 Am J Epidemiology 139: 263-271), has also announced that seasoned foods are the cause of Wiquyang in the United States (CNN Medical News Report Nov, 15, 1999).

According to a recent International Immunology Organization survey of men and women in 24 countries, including Korea, on salt, nitrates and gastric cancer deaths (International Journal of Epidemiology, International Epidemiological Association 1996. Joossens et al.) Chinese are second and Japanese are fourth. Salt intake is Korean first, Chinese 4th, and Japanese 10th.

This research document suggests that Koreans consume the most salt and pickled vegetables in the world and have the highest number of stomach cancers. Gastric cancer deaths are ten times more common in Americans and 70 times higher than the second Japanese. Most of the nitrate intake in Korean men comes from Kimchi.

In 1921, three out of four infants were reported to have Rickets in New York City, USA, and advanced industries like the United States reported that they had eradicated Rickets by bolstering vitamin D in milk and baby food at that time. (US Surgeon Genenal's Report on Nutrition and Health, US Dept of Health & Human Service 1988, p311).

In order to prevent gastritis and stomach cancer, Koreans also need to strengthen vitamin C enough for processed foods such as noodles.

In the United States, since the 1930s, stomach cancer has decreased dramatically. The reason for this has been reported to be due to a significant increase in the intake of vitamin C throughout the year like food (Weisburger JH Mechanism of Action of Diet as a Carcinogen, Cancer 1979). (Passwater RA, Cancer Prevention and Nutritional Therapise p20, 1993).

The minimum vitamin C (RDA) required by adults per day is between 50 and 60 mg, with Americans taking 142 mg, the Netherlands 110 mg, and the Japanese 42 mg (Ocke, MC et al 1995 Intl J. Cancer 61: 480 ~). 484) It is estimated that Koreans consume a quantity close to Japanese intake. Koreans seem to need more than 100mg of vitamin C every day due to the intake of nitrates and strong seasonings that contribute to H.P infection.

Vitamin C is one of the well-known essential nutrients and is known as a vitamin for cancer prevention and treatment, lowering blood pressure, reducing cholesterol, and helping various diseases such as gastric ulcer, gastritis, hepatitis and cold (Goodman s, Vitamin C, The Master Nutrient). p11, 1991).

HP bacteria, which are known to be directly related to gastritis, gastric ulcer and gastric cancer, were infected by 20 to 50 and 20 to 50 people in the United States and Australia. Has been reported to have been infected 90 (Journal of Korean Medical Science Vol 11. No5, Oct 1996, Youn et al).

Correa (P 1992 Cancer Reseanch 6735-6740) has reported that HP is not found in the normal stomach and is found in patients with chronic gastritis.

Carriers infected with HP are six times more likely to have gastric cancer than those without hepatitis (The eurogast study group, 1993 The Lancet val 341 No 8857 May 29, 1993).

The relationship between vitamin C and the HP bacterium has been shown to be a protective factor for vitamin C infection in people infected with HP (1996. Youn et al), and gastric juice in gastritis patients has lower levels of vitamin C than normal people. (1996 Farinati et al). Drake and Jesse (1996. Drake et al.) Reported in 82 patients with gastritis that 37 were involved in the HP bacterium and that vitamin C intake prevented gastric cancer. Atrophic gastroenteritis is inversely related to the intake of antioxidants such as vitamin C. Vitamin C helps reduce and eliminate the risk of HP (1995 Fontham et al.). In the US Surgen General, Report on Nutrition and Health, US Department of Health and Human Service (1988), vitamin C inhibits the conversion of nitrates and nitrites into carcinogens and prevents the development of gastric cancer. It was announced that it would prevent.

Intake of vitamin C (Ascorbic acid) three times a day (360 mg total) with food was found to significantly reduce the formation of nitrosamine, a gastric carcinogen, in the body (Mirvish ss et al 1998, Nutr). Cancer 31 (2): 106-110).

Some vitamins are taken separately to prevent certain diseases, but this is not easy. For Americans, 43 people take their own vitamins (1997. 5 Times) to reduce the incidence of gastric cancer and buy low vitamin C and take it regularly.

Therefore, it is possible to prevent vitamin C deficiency by strengthening vitamin C in ramen or noodles that Koreans and other Asians enjoy eating.

A summary of 155 research papers on "Vitamin C and Cancer Prevention" (Block, G 1991, Am J. Clin Nutr 53: 270S-282S) shows that people with high levels of vitamin C develop fewer cancers while It has been reported that those who consume less often develop cancer, and those who have low vitamin C in plasma develop gastric cancer. Healthy people detect vitamin C levels in gastric juice three times higher than in plasma. It is not.

Serum vitamin C concentrations are directly proportional to vitamin C-containing vegetables and fruits (Drewnoski, A. et al 1997, Am J. Clin Nutr 65: 1796-802), and plasma vitamin C. Concentrations have been published in the same relationship (Rock CL et al 1996 J. Am Diet Asso 96: 693-702).

In 1996, the serum vitamin C levels of Indian breast cancer patients were detected at 40 or less than half of healthy people, and cervical cancer patients were reported to be less than 29 (Ramaswamy G, 1996 Nutrition and Cancer 25: 173-177).

In Korea, a paper published by a research team at the University of Ulsan showed that serum ascorbic acid in gastric cancer patients It was reported to be reduced, and serum vitamin C was reported to be lower in patients who liked spice and salty foods (Choi MA et al 1999, Cancer Letters 136: 89-93). Gastritis patients infected with the bacterium Helicobactor Pylori reported a reduction of less than half of vitamin C in gastric juice even with mild gastritis symptoms (Youn HS et al 1996 J. Korean Med Sci Vol 11, No 5, 373- 385), and severely infected with HP, vitamin C in the whole blood, plasma, gastric juice was reduced.

It is an object of the present invention to provide a method of preparing a noodle food enhanced with vitamin C above RDA in a noodle food which can cause vitamin C deficiency if the vitamin C deficiency is long-term intake without prolonging concern about vitamin C deficiency. It is to provide a noodles that are fortified with vitamin C.

The present invention by adding a large amount of vitamin C to the noodles (Noodle) in the manufacturing process of the noodle food (ramen, cold noodles, udon, kalguksu, etc.) or cooking of noodles food or by adding vitamin C to the seasoning mix (spice powder, Soup Base) The present invention relates to a method of preparing noodles foods fortified with vitamin C.

Noodles are prepared with noodles, flour, potato flour, starch, buckwheat, and vegetable oil.Spice mix, Soup base, Soup mix is salt, garlic, onion, green onion, and gurutaminate. Monosodium Glutamate), soy sauce powder, shrimp, dried seafood powder and granules such as granules, vegetable powder and thin slices are made of carrot, seaweed powder, kelp, shiitake mushrooms, and are ingested to remove hunger by taste. .

It provides nutritional value to any food, and 20 mg to 1500 mg (1.5 wt.) Of vitamin C in a serving of noodles (60 to 150 g, 2 to 5 ounces) of vitamin C, a powerful antioxidant that can prevent stomach cancer. It is added to reinforce 40 ~ 2500 of the minimum amount of vitamin C needed every day.

In the case of ramen, 20mg ~ 1500mg of vitamin C is mixed before the dough for grain powder in the weight of 60g ~ 125g dry matter. If you put it in a spice mix, the weight of most spice mixes (soup base, etc.) is 6 ~ 15g, and when you prepare them, you put 20mg ~ 1500mg of vitamin C in one bag of spice. Noodles or foods in a seasoning mix to make vitamin C fortified food.

An important consideration in strengthening vitamin C in noodles is the pH (pH) of the food after cooking. Proper sourness enhances taste and acidic beverages (juices and soda) can also inhibit the growth of bacteria. On the other hand, some people refuse too much sour taste.

Sour-flavored vitamin C can contain ascorbic acid in noodles or non-sodium sodium ascorbate or calcium ascorbate.

PH of grain powder (pH) Flours PH (pH) Bleached wheat flour 5.0 Unbleached wheat flour 6.0 Oats 5.8 Rye flour 5.8 Millet flour 5.7 Barley flour 5.5 Corn starch 5.1 Rice flour 5.7

5g of grain flour was mixed with 100g of water to measure pH (pH), ranged from 5 to 6, bleached flour with highest pH (5) and unbleached flour with low pH (6) It was measured by acidity.

After boiling oriental noodles and seasoning, noodles PH (pH) Japanese ramen 6.0 Korean Ramen 7.4 Hong Kong Ramen 6.8 Korean cold noodles 4.8 Korean spicy ramen 5.5 Raw noodles 4.9 American ramen 7.0 Taiwan ramen 7.0 Thai Ramen 6.8 Singapore Ramen 7.0 Indonesian ramen 5.5

The ramen types above are collected from the Orient in San Jose, Calif. And Supermarket in the United States, cooked in 450g of boiling water and mixed with the seasoning mix included in the bag.

The ramen weighs 55-125g, with more than 120g in Korea and less than 60g in Thailand.

The acidity measured in ramen was 5.5 ~ 7.4 as pH and was found as neutral food in weak acidity.

Changes in pH according to the amount of vitamin C added (tap water and vitamin C) Ascorbic acid (g) PH (pH) Calcium Ascorbate (g) PH (pH) Sodium Ascorbate (g) PH (pH) 00.250.51.0 6.24.43.63.4 00.250.51.0 6.26.36.356.4 00.250.51.0 6.26.36.46.4

Above pH change is measured by changing the acidity by adding 0.25g, 0.5g, 1g of three vitamin C to 500g tap water.

Ascorbic acid was added to the tap water because the buffering effect was weak, and the pH of the tap water was changed to 3.4. Nearly neutral vitamin C, calcium ascorbate and sodium ascorbate, can be seen to slightly increase the pH of the tap water.

Vitamin C addition and acidity in flour Ascorbic acid (g) PH (pH) Ascorbic acid (g) PH (pH) 00.10.250.50.751.00 65.25.04.84.54.4 00.10.250.50.751.00 5.04.94.74.54.44.3 100 g of unbleached powder, 500 g of water 100 g of bleach, 500 g of water

100 g of wheat flour was mixed with 500 g of water, followed by addition of ascorbic acid, and well mixed. Although the pH was severely changed in tap water and ascorbic acid, the acidity gradually increased with the increase of ascorbic acid due to the buffer effect of flour.

Bleached flour is pH 5 combined with water and more acidic than unbleached flor pH 6 because of chlorine.

Vitamin C addition and pH change in ramen Japanese ramen (g) Water (g) Sodium Ascorbate (g) pH Remarks 100100100100100 500 500 500 500 500 00.10.250.510. 66.26.36.356.4 --- Slightly salty salty steam

Boil 500g of water, mix ramyun with seasoning mix, and prepare vitamin C. Vitamin C is made of non-acidic sodium ascorbate. If 0.1 or 0.25g is added to a bowl of ramen, the taste does not change. The added ramen tasted a bit salty. This is due to the increase in sodium in vitamin C, the sodium component.

100g of ramen is a bag and the seasoning mix is boiled on the outside.

Korean ramen (g) Water (g) Calcium Ascorbate (g) pH Remarks 110110110110110 500 500 500 500 500 00.10.250.510. 7.46.26.36.46.4 No change in taste

Cooked ramen with enhanced vitamin C made of sodium ascorbate and calcium ascorbate in Japanese ramen and Korean ramen above does not change significantly, and when mixed with seasoning in a bag of ramen, 0.1g and 0.25g are added to the minimum amount of vitamin C. 150 to 420 will be supplied.

◎ Ramen Noodle's ingredients are usually flour, fortified flour, potato flour, potato starch, salt, soy sauce stabilizer, emulzifier, milk powder, sodium carbonate ), Which is a vegetable oil such as sodium carbonate, sodium carbonate, and pop oil, the ramen noodles are 60 ~ 125g.

◎ Ingredients for Soup base and Seasoning Mix are salt, MSG (Monosodium Glutmate), garlic, ginger, pepper, pepper, kimchi powder, meat powder, fish, seafood powder, green onion, onion, vegetable powder, seasoning yeast It is usually made of powder, miso, soy sauce, red pepper paste, seaweed, kelp, shiitake mushrooms, leek, radish, natural color, artificial color, natural spices, and artificial spices. Seasoning Mix is made of various seasoning ingredients and is 5 ~ 15g.

Vitamin C in flour, ready for noodles

Next, vitamin C (ascorbic acid) is mixed with 100 g of wheat flour, and 42 g of water is kneaded to make 142 g of coarse kalguksu.

Fresh Noodles (g) Ascorbic acid (g) Water (g) Seasoning Mix ** (g) PH (pH) 142 0 450 5.5 6.0 142 0.25 450 5.5 6.0 142 0.50 450 5.5 5.8 142 1.00 450 5.5 4.8 142 0.50 * 450 5.5 6.2 * Add Sodium Ascorbate ** Spice Mix: 5.5g (black pepper powder, garlic powder 0.5, salt 2, pepper 0.3, stir-fried sesame 0.4, onion 0.5, paprika 0.5, pargar 0.3)

As the raw kalguksu is added to boiling water, it is cooked from the outside of the noodles. As the vitamin C is dissolved in the water, the acidity is increased in the soup, that is, the pH is lowered.

If you add 0.25g (250mg) of ascorbic acid to 450g of noodles and added water, you can hardly notice the difference in taste. If you add 0.5g, you can taste a little sourness and 1g of noodles and broth.

It is believed that if you mix 100 (50 ~ 60mg, 0.05 ~ 0.06g) ascorbic acid, which you need per day, into grain powder when making noodles, you won't feel the taste change in noodles and ramen foods.

Noodles and broth added 0.5% sodium ascorbate instead of ascorbic acid could not feel the taste change.

If the noodles are refrigerated and sold as raw noodles, the addition of ascorbic acid may increase the acidity, thereby inhibiting the proliferation of microorganisms, thus extending the shelf life of fresh noodles.

The same amount of ascorbic acid in Table 6 and Table 9 was added to the flour, but the difference in acidity was large. The reason why the ascorbic acid in Table 9 was only spilled out of the broth was because the acidity was shallower than Table 6. Figure 6 shows the high acidity because the acidity was measured by mixing with most of the ascorbic acid water.

Add Vitamin C to Spice Mix

The next attempt was to add 80g of the thin noodle soup sold in the market to 400g of boiling water and mix it with 5.5g of spice mix to measure the taste and acidity of the non-noodle soup.

Noodles (g) Water (g) Seasoning Mix (g) Vitamin C (g) PH (pH) 80 400 5.5 0 6.5 80 400 5.5 0.25 4.8 80 400 5.5 0.50 4.5 80 400 5.5 1.00 4.1 80 400 5.5 1.50 * 6.6 Sodium Ascorbate

As the ascorbic acid increases in the soup, the acidity of the soup is high.

The reason is that ascorbic acid mixed with seasoning is slightly absorbed in the noodles, but most of them are dissolved in the noodles. 0.25g (250mg) was mixed with the spice mix, and the pH of the noodle broth was measured at pH 4.8. If you add 1g sour taste at pH 4.5, 1g sour taste at pH 4.1 and the sour taste does not penetrate the cooked noodles.

The broth added with 1.5 g sodium ascorbate showed no sour taste and a pH of 6.6 almost neutral.

Spice mix is the ratio as shown in Table 9.

If you add 0.5 g of ascorbic acid to a batch of noodle food and make it, you can mix it with ingredients powder (grain flour) and make noodles. 0.25g is added to a relatively high concentration of vitamin C in disposable noodles.

If sodium ascorbate or calcium ascorbate is mixed with the seasoning material, it is possible to use 0.5 ~ 1.5g of the disposable seasoning material.

Vitamin C is added to both sides of commercial ramen

The next experiment was to mix ascorbic acid with a soup base of commercial ramen and add it to boiling ramen. Ramen seasoning mix with vitamin C.

Ramen (g) Water (g) Ramen double sided mix * Vitamin C (g) PH (pH) 120 500 13.5 0 6.3 120 500 13.5 0.05 6.2 120 500 13.5 0.10 5.8 120 500 13.5 0.25 5.5 120 500 13.5 0.50 5.0 120 500 13.5 1.00 4.7 * Both sides mix 13.5g and dried vegetable powder 2.0g.

Noodles with a lot of vitamin C (ascorbic acid) increased the sour taste in the broth, but even 0.5g, 1.0g was not enough to reject the combined taste. Due to the high amount of spice mix and the various ingredients in ramen noodles, the acidity of ramen broth showed lower acidity (high pH) in ramen broth than 5.5g spice mix.

This experiment is also a way to add vitamin C to the seasoning mix when cooking. This is a good way to give your ramen broth a little bit of sour taste. If you put 0.05g (50mg) there is no change in pH and the taste of ramen is not different. 50mg is also vitamin C, which is equivalent to 100 for Koreans.

No other ramen or noodle product on the market has 50 mg of vitamin C fortified. If it is a one-time meal (one-time use), which is an important food substitute for Korean and Southeast Asians, it is recommended to strengthen at least 100mg (0.1g) of vitamin C in one bag and other disposable disposable bags.

Vitamin C is known to prevent and cure many diseases by supplying nutrients necessary for health, and it can prevent stomach and other types of cancer.

RDA: 50 mg for Koreans and 60 mg for Americans.

conclusion

1. Enhance oriental style noodle food with vitamin C to increase the value of health food.

2. It is a method of manufacturing noodles enhanced with vitamin C by adding 20 mg to 1500 mg of vitamin C in 100 g of noodles in the flour (Noodle Ingrient Flours).

3. Another method is to add 20 to 1500 mg of vitamin C to the Soup Base Pack Spice Mix etc.

4. If you add 0.1g (100mg) of vitamin C to a single serving of Noodles or Spice Mix, Soup Base, take 166 ~ 200 of vitamin C if you consume one bag of ramen or other noodles. do.

5. Even if vitamin C is mixed with noodles or seasoning mix, even when 0.5g of vitamin C is added, there is no significant change in taste and vitamin C can be easily strengthened in noodles.

The present invention is to enjoy the salty vegetables and noodles containing a lot of seasoning foods to provide oriental people with a high risk of causing vitamin C deficiency symptoms by providing a vitamin C-enhanced noodle (Nitrates) is a carcinogen in the stomach It is effective in preventing the conversion to nitrosamines, inhibiting the infection and inflammation of Helicobacter pylori, and ingesting RDA of vitamin C.

Claims (5)

A method of producing a noodle food with vitamin C fortified by adding 30 to 1000 mg of vitamin C to 100 g of the noodle material in kneading the noodles. The method of claim 1, wherein the Noodle Ingredient Flour is flour, Corn Flour, Mungbean Flour, Mungbean Starch, Gluten, Rice Flour, Buckwheat Method for producing noodles, grain flour and grain starch foods such as flour, soy flour and rye flour. The method of claim 1, wherein the vitamin C is selected from ascorbic acid, calcium ascorbate or sodium ascorbate. In the noodle food cooking seasoning mix, 20 ~ 1500mg of vitamin C is added to the disposable seasoning mix to enhance the vitamin C. Noodle food cooking seasoning mix. The method of claim 4, wherein the seasoning mix salt, MSG (Monosodium Glutmate), garlic, ginger, pepper, pepper, kimchi powder, meat powder, fish, seafood powder, leek, onion, vegetable powder, seasoning yeast powder, miso, Soy sauce, red pepper paste, seaweed, seaweed, kelp, shiitake mushrooms, leek, radish, natural pigments, artificial colors, natural spices, artificial spices for cooking noodles.