KR20040013027A - Ramen (instant noodle) making method by using green tea leares and some wild greens - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing instant noodle using green tea and wild greens, thereby improving the taste, flavor and color of instant noodle, and allowing it to have pharmacological efficacy of natural products. CONSTITUTION: In a method for manufacturing instant noodle using green tea and wild greens, it is characterized by using a green tea extract when kneading the dough, wherein solid typed green tea extract is used in the amount of 0.5%; the wild greens, such as a wild garlic, a shepherd's purse, a and fragrant edible wild aster, are processed into particle or powder type; and the mixing ratio of the wild garlic, the shepherd's purse, and the fragrant edible wild aster is 33%:59%:8%.

Description

Ramen (instant noodle) making method by using green tea leares and some wild greens}

The present invention is a method for producing ramen using green tea and various wild vegetables, more specifically, kneading noodles with green tea extract and soothe, making a soup made by technically processing traditional wild vegetables such as horseradish and chow mein to improve the quality of ramen. Way.

The first ramen in Korea was made in the early 1960s, with a history of about 40 years. Currently, dozens of varieties of ramen are produced from five manufacturing companies, and the total annual output is about 10 billion. The function as an instant substitute is mainstream, but its taste and aroma are very different. The reason is that the taste and aroma of ramen are determined by the ingredients used to make the soup. The ingredients used in the soup are limited to salt, red pepper powder, green onions, garlic, mushrooms, fish meal, etc. Because it is caused by the difference between spicy and salty,

Until now, the research and development of the manufacturing method or the technology to improve the quality has not reached the customer satisfaction.

Therefore, ramen is only an instant yogi street that everyone can use regardless of age or gender, and the soup is mainly used to eat ramen noodles and the soup serves to boil the ramen, which is mostly thrown away, which is a waste of resources and causes pollution. to be.

The present invention is a technique that attempts to level up two levels to the level of the favorite foods, health foods, not just a simple instant yogi food. Therefore, it is not limited to physically blending ingredients such as leek, garlic, salt, red pepper powder, and mushrooms, which are conventional soup materials, and the noodle is grown naturally in a high-pollution-free environment using green tea extract with 0.5% solids. By processing 70% of the raw materials of the soup by processing the symbolic health foods such as wasabi and soothing in the form of particles or powder, it surpasses the limit of the conventional ramen soup and gives a natural taste and aroma. In addition to new formulations, tannins, caffeine, free amino acids, chlorophyll, vitamins A, B, B2, C, corin, acetylcholine, fumaric acid, inosine, protein, ash, calcium, iron and fiber Rational combination of antiseptic detoxification, digestive system activation, dysentery, diarrhea, constipation, gastritis, typhoid fever, etc. Action, removal of hangover, reinforcement of circulatory system, prevention and treatment of scurvy, keratosis, diabetes, hypertension, cold prevention, stress relief, anemia, immune function enhancement, cold and fever prevention, beauty, cough, expectoration, analgesic, kidney fever, pneumonia It aims to establish its status as a health food that is the third function of ramen by inducing innumerable natural pharmacological effects such as jaundice and anticancer.

Soup production method using wild vegetables is as follows.

Because of its soothing properties, 60-70% of vitamin is lost when it is boiled. Boiled radish also loses its original fragrance, so it is washed and dried in the shade. Dried sprouts are slightly boiled in water at 80-90 ℃ and dried in the shade.

The above materials are processed in the form of particles or powders according to consumers' preferences or preferences, but they are used with 33: 59: 8% mixing ratio of wasabi and odorous herbs. Add a proper amount of salt, sodium glutamate, fish meal, red pepper powder, green onion, garlic, etc. to the powder form.

In the present invention, when extracting the green tea extract used as the water for kneading the noodles, too thick or characteristic bitter taste may fly when the nature is too thick to make an extract of 0.5% solids to knead the noodles.

Ingredients used to make soup. In other words, when the boiled nature is used to process soothing, wasabi and chow mein, 60 to 70% of the vitamin is lost. In order to reduce the loss of nutrients, horseradish is not boiled but washed and dried in the shade. Dried fresh herbs are dried in the shade by slightly boiled in hot water of 80-90 ℃. Each material that has undergone this process is processed in the form of particles or powder according to consumer's preference or taste, and used after mixing at a mixing ratio of 33%, 59% of horseradish, and 8% of herbs.

As described above, the present invention is a symbol that gives off the appearance and smell of unique green tea and traditional wild vegetables in addition to the instant yogi food function by preparing a soup that has been reasonably processed and blended with green tea, soothe, wasabi, and medicinal herbs, instead of the conventional planar ramen manufacturing method. It will open a new food culture that has a secondary function as a food, and a third function as a health food with balanced nutrition and pharmacological action, and the aroma, taste and color of the ramen soup It is a fantastic synergistic effect that prevents eaters from throwing away a drop of soup so that 100% of resources can be used and food waste can be fundamentally reduced, resulting in a dramatic environmental improvement. Will contribute greatly to the acquisition of foreign currency It is about.

Claims (4)

In the making of ramen using green tea and wild vegetables, the method of making ramen using green tea and wild vegetables with green tea extract The ramen manufacturing method using green tea and wild greens which made green tea extract liquid the solid content of 0.5% of Claim 1, Method of making ramen using green tea and wild vegetables in the form of particles or powder in the processing of soothing, wasabi and odorous vegetables used to make soup The ramen manufacturing method using green tea and an oxide of Claim 3 which soothe the mixing ratio of soothe, wasabi, and quince to a mixing ratio of 33%, wasabi, and 8% of quince.