KR20170049126A

KR20170049126A - Manufacturing method of glutinous barley ramen containing allium hookeri

Info

Publication number: KR20170049126A
Application number: KR1020150150100A
Authority: KR
Inventors: 이성현; 김정봉; 장환희; 최정숙; 황유진; 이선혜; 양재헌
Original assignee: 대한민국(농촌진흥청장); 전북대학교산학협력단
Priority date: 2015-10-28
Filing date: 2015-10-28
Publication date: 2017-05-10
Also published as: KR101867654B1; WO2017073904A1

Abstract

The present invention relates to a process for the preparation of Allium It relates to myeonpyeon, soups and preparation method thereof, if containing hookeri) powder and chalbori powder, and the addition of three powders and chalbori flour to wheat flour and starch, and then by adding water to prepare a kneaded and rolled dough jeolchul , The cut surface is matured and molded, and then the mixture is cooled and cooled to prepare a triangular-shaped surface piece. The triangular-shaped powder is mixed with the tail portion and the gourd, and the syrup containing starch, gelatin and paste is mixed therewith, , Dried and cooled to produce soup, the fragrance, the texture, the elasticity of the surface and the overall preference were obtained in all parts of the sensory evaluation score compared to the general ramen. In particular, By confirming that no gritty texture is shown at all, it is possible to meet the taste of consumers and to easily ingest useful ingredients .

Description

TECHNICAL FIELD [0001] The present invention relates to a manufacturing method of a glass rod,

The present invention relates to a process for the preparation of Allium The present invention relates to a surface of a ramen containing wheat flour and hookeri powder, a soup and a method for producing the same.

Allium hookeri is a plant that grows in the highlands of 1,400 ~ 4,200 m above sea level. It is known as a national vegetable in Myanmar and is called as 三菜 because it has a sweet, bitter and spicy taste. ( Allium hookeri ) is a plant that grows in the highlands of the Himalayas 1400 ~ 4200m above sea level. It is called Root Leek in Myanmar and Bhutan. It has all three flavors such as sweetness, spicy, and bitter taste. It is known as a national vegetable and is used for private prescription because it is known to improve blood circulation locally and to be effective for inflammatory diseases and cancer diseases.

It is known that the triacylglycerol has various physiological activities such as antioxidation, antimicrobial action, anticancer, anti-blood coagulation, anti-cholesterol, and hypoglycemic activity (Kim CH, Lee MA, Kim TW, Inflammatory Effect of Allium Hooker Root Methanol Extract in LPS-induced RAW264.7 Cells. J Food Sci Nutr, 41, 1645-1648). It is known that there are more protein, sugar, fibrin, ascorbic acid, phytosterol, total phenol, etc. than the onion, low fat, high calcium and six times more sulfur than garlic (Ayam VS (2011) Allium Hookeri , Thw. Enum. A lesser known terrestrial perennial herb used as food and its ethnobotanical relevance in Manipur. Afr J Food Agric Nutr Dev, 11, 5389-5412).

Recently, we have cultivated three kinds of root, leaf, and nettle in Korea. Recently, we have cultivated three kinds of rice as special crops in Damyang, Yecheon, Hadong, Gochang and Chungbuk Cheongwon. We are making and making dishes.

In general, ramen is made from flour noodles fried in oil. Since the oil used is mainly palm oil, it contains many saturated fat components similar to those of meat. Such saturated fat acts as a causative agent of arteriosclerosis or hypertension, and the oil itself is oxidized when stored for a long period of time, so that there is a problem that substances harmful to the human body are gradually increased.

On the other hand, it has been known as a good food to the general public because it has diverse functions beneficial to the human body such as antioxidant, antimicrobial action, anticancer, anti-blood coagulation, anti-cholesterol and blood glucose lowering. have.

However, modern people who are busy in their daily life have difficulty in easily ingesting a variety of simple food, and there is a drawback in that people who do not have a taste for the food have less opportunity to eat the food.

On the other hand, in the past, ramen containing various natural ingredients has been reported. However, since they are a method of producing a noodle which directly mixes the herbal medicine powder with the starch, the powder is not uniformly mixed with the flour, There is a problem that it is crumbled or broken, and there is a problem in that it can not satisfy the tactile feeling of the consumer because the sense of contact with the noodles is inconvenient when consumed.

Accordingly, the inventors of the present invention have conducted studies to produce ram noodles which contain useful natural ingredients and are in conformity with the consumers' preferences, and then added to the flour and starch with triangular flour and powdered flour to prepare dough , The dough is rolled and cut out, the sliced surface is matured and molded and then cooled. Then, the dough is cooled to prepare a three-piece face sheet. The dough and the mackerel are mixed with the dough powder, and a syrup containing starch, gelatin and paste Dried, and cooled to obtain a soup. In addition, the sensory evaluation scores of the fragrance, the texture, the elasticity of the surface, and the overall taste of the noodles were superior to those of the ordinary ramen, It is confirmed that it does not show any gritty texture which is a problem of the cotton side added with The present invention has been accomplished by the production of ramen which can easily ingest useful components of rice.

It is an object of the present invention to provide a method for manufacturing a ramen product by mixing an Allium hooker with a ramen's face and soup to easily produce hypertension or arteriosclerosis by using excessive salt, seasoning, palm oil or the like, Which is capable of preventing the disadvantage that the possibility of accumulation is high, and a method for producing the same.

In order to achieve the above object,

As the slab preparation step,

1) adding dough powder and coconut powder to wheat flour and starch and mixing with water to prepare a dough;

2) rolling and dipping the dough to prepare a dough;

3) ripping and shaping the cut surface;

4) preparing a face piece comprising the steps of: (1) heating the formed face and then cooling; And

As a ramen soup preparation step,

5) blending tail and chaff in the triangular powder;

6) mixing the mixture of step 5) with a syrup containing starch, gelatin and paste; And

7) a step of producing a ramen soup comprising the step of shaping, drying and cooling the mixture of step 6) (step 2), and a method of producing ram noodles containing the triangular flour and coconut powder.

In addition, the present invention provides a ramie noodle containing triptych powder and coconut powder produced by the above production method.

In addition,

2) rolling and dipping the dough to prepare a dough;

3) ripping and shaping the cut surface; And

4) a step of producing a face piece including a step of cooling the formed face after cooling it, and a step of producing a face piece comprising the patterned face.

In addition, the present invention provides a slab containing powder of the triplicate produced by the above method and a slab containing the slab powder.

In addition,

1) Mixing the buds and mosses in the triangular powder;

2) mixing the mixture of step 1) with a syrup containing starch, gelatin and paste; And

3) shaping, drying and cooling the mixture of step 2) to produce a ram noodle soup.

In addition, the present invention provides a ramen soup containing the triple-leaf powder produced by the above production method.

Three in accordance with the present invention (Allium The saucer, the sauce, and the method for manufacturing the saucer containing the hookeri powder and the powdery rice powder can provide consumers with a more beneficial effect on the health of the consumer by allowing the consumer to consume the sauce, In addition, it does not affect the production of noodles by adding noodles to soup. It satisfies consumers' taste when consuming ramen noodles. Also, when the amount of noodle powder is adjusted according to the constitution of consumers, Thus, there is an effect of broadening the range of choices as a favorite food and responding to various needs of consumers.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing a face piece of a ramie noodle containing triangular powder and coconut powder. FIG.
Fig. 2 is a schematic view showing a manufacturing process of a ramen soup containing a trifoliate powder.

Hereinafter, the present invention will be described in detail.

The present invention

As the slab preparation step,

2) rolling and dipping the dough to prepare a dough;

3) ripping and shaping the cut surface;

As a ramen soup preparation step,

5) blending tail and chaff in the triangular powder;

Preferably, the triple-leaf powder of step 1) and step 5) is a trifoliate leaf, a three-rooted root, a fermented triple-leaf powder, and the dough of step 1) comprises 300 to 700 parts by weight of gravitational wheat flour, 80 to 120 parts by weight of potato starch, 80 to 120 parts by weight of starch, 30 to 70 parts by weight of rice flour, 30 to 70 parts by weight of soybean flour, 80 to 120 parts by weight of chrysanthemum powder, 16 to 24 parts by weight of triangular flour, 80 to 120 parts by weight of salt, And it is preferable that the step 2) is performed by rolling the dough to a thickness of 1.1 mm to 1.3 mm. In addition, the steaming of step 3) is preferably performed at 90 to 100 ° C for 150 seconds to 260 seconds, and the step 4) is carried out at 160 to 168 ° C for 120 seconds to 130 seconds so that the moisture content of the cotton is 1 to 3 %. &Lt; / RTI >

The mixture of step 5) is preferably added as a material of various tails in an amount of 0.5 to 3% by weight, preferably 1 to 3% by weight, and the tail portion may be added in an amount of 8 to 15% by weight. It includes vacuum prawn vegetables in a pan, and can be added to the taste of marinade logistics to provide taste, nutrition and convenience. The added amount of the vacuum frying vats can be 15 to 20% by weight in consideration of the taste and appearance of the finished product. The syrup of step 6) may be prepared by hydrolyzing an aqueous solution containing 3 to 10% by weight of starch, 1 to 5% by weight of gelatin and 30 to 40% by weight of paste at 80 to 95 ° C. As starch, wheat starch, corn starch, potato starch, tapioca starch, or modified starch may be used individually or in combination to control the binding and texture. The paste may be a caramel flavor paste, a garlic flavor paste or a hot flavor paste depending on the taste of the consumer. The syrup can be mixed with 10 to 30% by weight in the three-ply, the tail and the mackerel in consideration of the manufacturing process suitability and productivity of the continuous operation and the taste of the finished product.

In addition, the molding, drying and cooling of step 7) are preferably performed by molding the ram noodle soup into a certain shape using a pressure molding apparatus or by drying and cooling without forming. The shape of the molding can be adjusted in size, thickness and shape in consideration of the concept of the product and ease of taking. The drying is preferably performed at a temperature of 110 to 130 DEG C for 20 to 30 minutes in a dryer. Cooling can be done at 15 ~ 25 ℃ while cold air is being injected, and it can be cooled for 30 ~ 60 minutes.

In addition,

2) rolling and dipping the dough to prepare a dough;

3) ripping and shaping the cut surface; And

The raw material of the surface of the present invention includes wheat flour, flour other than wheat flour, a blend consisting of starch, and a triple powder, and optionally, a tablet, oil, emulsifier and the like may be appropriately added.

The wheat flour and the starch are commonly used in conventional cotton fabrics. Examples of the wheat flour include medium strength, gravity and the like. Examples of the starch include potato starch, corn starch, tapioca starch and wheat starch. . Since starches differ in their texture depending on the type of starch, potato starch was used in consideration of texture.

Other flour other than the wheat flour may be various kinds of grain flour which can be a flavorful material, such as rice flour and soybean flour. This flavor can be improved by adding such a music classification to the mixture.

The salt (tablet salt), oil, emulsifier and the like may be added in the usual amount in the kind that is ordinarily added to the instant noodles. The raw material and the compounding water are sufficiently stirred in a mixer for 5 to 30 minutes to make a dough.

The rolling and extrusion of the step 2) is carried out by chopping and rolling the obtained raw material combination dough to form a face sheet first and then adjusting the thickness to 1.1 to 1.3 mm by using a 7-step roller. In this condition, Can be most excellent. Then, the obtained cotton sheet was cut out to a width of 0.8 mm to 0.9 mm using a cutter, and then a wave was formed.

The steaming and molding of the step 3) causes the cut face to be passed through a steam box to make it smoother. It is preferable that the gelatinization is carried out at 90 ° C to 100 ° C for 150 seconds to 260 seconds. Then, it is cut to a predetermined length using a cutter, and the length is preferably 20-40 cm. The cut surface is put into a constant lead frame and formed into a certain shape.

The water content in the step 4) is about 30 to 40% immediately after the boiling. The moisture content is cut and molded as described above, and then dried using a fryer to a moisture content of 1 to 3%. More specifically, it is preferable that the heating temperature is 160 ° C to 168 ° C and the heating time is 120 to 130 seconds. This method of watering gave a texture different from that of conventional ramen. The dried side is then allowed to cool to room temperature.

In addition, the present invention may further include a step of grinding the cooled surface to a predetermined size.

The crushing method uses a crusher capable of adjusting the size of the face piece. Since the size of the crushed surface at the time of crushing influences the texture of the finished product and the appearance of the ramie surface, it is preferable to crush the crushed to a size of 3-10 mm.

In addition,

1) Mixing the buds and mosses in the triangular powder;

In a specific embodiment of the present invention, the inventors of the present invention have found that, after mixing gravy flour, potato starch, modified starch, rice flour, soybean flour and rice flour, mixing triangular flour, adding salt water to prepare dough, Rolled and cut out, and the sliced surface was matured and molded, and then cooled and cooled to prepare a triangular-shaped surface piece. As a comparative example, a general surface piece having no triangular shape was prepared and then boiled in water at 100 ° C, Texture, elasticity of the surface and overall acceptability. As a result, the face piece including the triangle of the present invention obtained a superior score in comparison with the face piece of the comparative example in all parts of the fragrance, the texture, the elasticity of the face, and the overall taste and, in particular, (See Table 1). In addition, it was confirmed that the soup powder retained its original taste balance when the amount of the trifoliate powder, the amount of the mite, the content of the mackerel, and the amount of the syrup were optimized to the maximum (see Table 2).

Accordingly, the method of the present invention can be used in the form of a face piece and a soup form containing a triple-leaf powder useful for human bodies having various physiological activities, It has an advantage in maintenance.

Hereinafter, the present invention will be described in detail with reference to examples.

However, the following examples are merely illustrative of the present invention, and the present invention is not limited to the following examples.

< Example 1> Triptych Preparation of powder

Allium hooker purchased from the morphological evaluation of Sunchang County Agricultural Technology Center in Jeollabuk-do. The trifoliate, roots and fermented triangles were uniformly pulverized using a 40 mesh pulverizer (FM909T, Hanil, Wonju, Korea) and used as powder.

Meanwhile, 50 ml of purified water was added to 2 g of cultured Saccharomyces cerevisiae cultured powder (1.0 x 10 ⁹ cfu / g), a type of yeast, and the fermented yeast fermentation broth homogeneously mixed with alcohol 50 ml of purified water was added to 1 g of the fermented concentrate to prepare a homogeneously mixed natural enzyme culture. The prepared yeast fermentation broth was mixed with the fermentation broth at the time of fermentation, and 900 ml of purified water was added thereto to prepare 1,000 ml of yeast-enzyme complex fermentation broth. Then, the root rot was dried at 70 ° C for 12 hours, and 500 g of the dried triangle root was taken and placed in a fermentation tray. The mixture was immersed in 500 ml of the yeast-enzyme complex fermentation broth and allowed to stand at room temperature for 24 hours. The fermentation broth was placed in a fermenter, and the mixture was firstly fermented for 5 days while maintaining the temperature at 50 to 60 ° C. Then, 250 ml of the yeast-enzyme complex fermentation broth was sprayed, followed by secondary fermentation under the same conditions. After spraying, the third fermentation was carried out. After the third fermentation, it was aged for 3 days by convective heat circulation method and maintaining the humidity of 40 ~ 60% at the temperature of 40 ~ 50 ℃ by convective heat and then ventilated at 30 ~ .

< Example 2> Triptych Powders Cotton convenience Produce

100g of purified salt was dissolved in soft water to make 2500ml. The above softener was added to a mixture of 5 kg of gravitized wheat flour, 1 kg of potato starch, 1 kg of denatured starch, 0.5 kg of soybean flour, 0.1 kg of triangular flour, and 0.5 kg of rice flour and kneaded for 20 minutes to prepare cotton dough. The cotton dough was rolled to make a face sheet, which was then compound rolled with a rolling roller. The face plate was rolled to a thickness of 1.0 mm, and then a face line was formed with a width of 0.9 mm. The created surface was passed through a wave box to form a wave. The wave formed surface was matured for 155 seconds. The enriched surface was cut to a length of 40 cm using a cutter and 100 g of the formed surface was taken and placed in a constant forming mold followed by frying at 165 캜 for 135 seconds in a hot water kiln. After the cooled surface was cooled, the cotton was crushed to a size of 3-10 mm to make a piece.

< Comparative Example 1> Cotton convenience Produce

Comparative Example In order to prepare a face sheet, a general face sheet was prepared in the same manner as in <Example 2>, except that no triangle was added.

< Experimental Example 1> three body The face Sensory evaluation using

The three-piece slabs prepared in Example 2 were boiled in water at 100 ° C, and then the overall fragrance, texture, surface elasticity and overall acceptability were measured. In addition, as a comparative example, the sensory evaluation was carried out using the face piece not containing the triangle prepared in the above <Comparative Example 1>.

The fragrance, texture, surface elasticity, and overall acceptability of the surface were measured by 20 well-trained professional sensory test personnel and evaluated as good (5), slightly good (4), moderate (3), slightly bad (2) 1), evaluated in five steps, and determined as the average point.

The criteria are as follows.

Good: 4.6 to 5.0 points;

Slightly good: 3.6 to 4.5 points;

Medium: 2.6 to 3.5 points;

Slightly defective: 1.6 to 2.5 points; And

Bad: 1.0 to 1.5 points;

The results are shown in Table 1. As shown in Table 1, the slabs containing the triplets of the present invention obtained excellent scores compared with the slabs of the comparative examples in all portions of the fragrance, texture, surface elasticity and overall taste, (Table 1). [Table 1] < tb > < TABLE >

Therefore, the method of the present invention has advantages in maintaining the health of the people because it can meet the taste of consumers and can easily ingest the useful components of the dishes by producing the triple dishes useful for the human body having various physiological activities, etc. .

incense Texture Elasticity of cotton Overall likelihood Example 2 Good Good Good Good Comparative Example 1 Slightly bad usually usually Slightly bad

< Example 3> Triptych Soup Produce

As shown in the above <Example 1>, sanbang was purchased from the morphological evaluation of Sunchang Agricultural Technology Center in Jeollabuk-do. The trifoliate, roots and fermented triangles were uniformly pulverized using a 40 mesh pulverizer (FM909T, Hanil, Wonju, Korea) and used as powder. The fermented syrup was prepared by the method of Patent Application No. 10-2014-0154145 or 10-2015-0081737. 10% by weight of tail portion consisting of beef flavor, vegetable flavor spice, and triangular flour capable of producing a ramen flavor were mixed. Vacuum fried vegetable flakes Five kinds of flour onion 5% by weight, 2% by weight of blue pimento, 3% by weight of sweet potato, 2% by weight of carrot and 1% by weight of triplets were mixed with 5% by weight of shrimp flakes and 18% At 95 DEG C was mixed in an amount of 10% by weight with respect to the surface to prepare a composition. The mixture thus obtained was molded into a rectangular shape having a width of 3 mm, a length of 3 mm, and a thickness of 10 mm using a molding machine, followed by drying and cooling to produce a ramie tail portion and a mugwort containing a trifoliate powder.

< Comparative Example 2> Triptych Powder 5 weight% If the content is Soup Produce

A ram noodle soup was prepared in the same manner as in <Example 3>, except that 5% by weight of the triangular root powder was contained instead of 1% by weight.

< Comparative Example 3> Triptych Powder 0.1 weight% If the content is Soup Produce

A ram noodle soup was prepared in the same manner as in <Example 3>, except that 0.1% by weight of the triangular root powder was contained instead of 1% by weight.

< Comparative Example 4> empennage 25 weight% If the content is Soup Produce

A ram noodle soup was prepared in the same manner as in <Example 3> except that the crude soup content was 25 wt% instead of 10 wt%.

< Comparative Example 5> empennage 5 weight% If the content is Soup Produce

A ram noodle soup was prepared in the same manner as in <Example 3> except that the crude noodle soup content was 5 wt% instead of 10 wt%.

< Comparative Example 6> Gourd 30 weight% If the content is Soup Produce

A ram noodle soup was prepared in the same manner as in <Example 3> except that the egg yolk content was changed to 30 wt% instead of 18 wt%.

< Comparative Example 7> Stacking 5 weight% If the content is Soup Produce

Was prepared in the same manner as in < Example 3 > except that a ramp soup containing 5% by weight instead of 18% by weight was prepared.

< Comparative Example 8> Syrup 40 weight% If the content is Soup Produce

A ram noodle soup was prepared in the same manner as in <Example 3> except that the syrup content was 40 wt% instead of 10 wt%.

< Comparative Example 9> Syrup Without additives Soup Produce

A ram noodle soup was prepared in the same manner as in <Example 3> except that syrup was not added.

< Experimental Example 2> Triptych Soup Sensory evaluation of sensory noodles used

The overall flavor (taste, harmony with mackerel, syrup, and syrup) and overall acceptability were measured for the Ramen using the Sankyo soup.

The taste and overall acceptability of the ramen were evaluated by 20 well-trained professional sensory test agents and evaluated as good (5), slightly good (4), moderate (3), slightly bad (2), poor (1) , And then the average point was determined.

The criteria are as follows.

Good: 4.6 to 5.0 points;

Slightly good: 3.6 to 4.5 points;

Medium: 2.6 to 3.5 points;

Slightly defective: 1.6 to 2.5 points; And

Bad: 1.0 to 1.5 points;

The results are shown in Table 2 below. In Table 2, in the case of Example 3, the original taste balance was maintained if the contents of the trifoliate powder, the tail content, the fried food content and the syrup were optimized to the most. However, in the case of Comparative Examples 2 to 9 in which these contents were different, the original flavor was changed.

Evaluation results for flavor and preference Flavor (harmony of taste) Overall likelihood Example 3 Good Good Comparative Example 2 Some quantity Some quantity Comparative Example 3 Some quantity Some quantity Comparative Example 4 usually usually Comparative Example 5 usually usually Comparative Example 6 usually usually Comparative Example 7 usually usually Comparative Example 8 Some quantity Some quantity Comparative Example 9 Some quantity Some quantity

Claims

As the slab preparation step,
1) adding dough powder and coconut powder to wheat flour and starch and mixing with water to prepare a dough;
2) rolling and dipping the dough to prepare a dough;
3) ripping and shaping the cut surface;
4) preparing a face piece comprising the steps of: (1) heating the formed face and then cooling; And
As a ramen soup preparation step,
5) blending tail and chaff in the triangular powder;
6) mixing the mixture of step 5) with a syrup containing starch, gelatin and paste; And
7) A step of producing a ramen soup comprising the step of forming, drying and cooling the mixture of step 6) (step 2).

The method according to claim 1, wherein the triple-leaf powder of step 1) and step 5) is a trifoliate leaf, a trifoliate root, or a fermented trifoliate powder.

The dough of claim 1, wherein the dough of step 1) comprises 300 to 700 parts by weight of gravitational wheat flour, 80 to 120 parts by weight of potato starch, 80 to 120 parts by weight of modified starch, 30 to 70 parts by weight of rice flour, , 80 to 120 parts by weight of talc powder, 16 to 24 parts by weight of triangular powder, 80 to 120 parts by weight of salt, and 200 to 300 parts by weight of water.

The method of claim 1, wherein the rolling of step 2) comprises rolling the dough to a thickness of 1.1 mm to 1.3 mm.

The method according to claim 1, wherein the step 3) is carried out at 90 to 100 캜 for 150 to 260 seconds.

The method according to claim 1, wherein the step 4) is performed at 160 to 168 ° C for 120 seconds to 130 seconds so that the water content of the cotton is 1 to 3%. The ramie powder &Lt; / RTI >

The method according to claim 1, wherein the mixture of step 5) is carried out so that the weight of the trifoliate leaves, roots or fermented trifoliate powder is 8 to 15 wt% &Lt; / RTI >

The method of manufacturing a ramie noodles according to any one of claims 1 to 5, wherein the cheddar in step 5) is a vegetable or a seafood.

The method according to claim 1, wherein the syrup of step 6) is characterized in that the aqueous solution containing 3 to 10% by weight of starch, 1 to 5% by weight of gelatin and 30 to 40% by weight of paste is gelatinized at 80 to 95 ° C &Lt; RTI ID = 0.0 > 3, < / RTI >

The method according to claim 1, wherein the molding, drying and cooling of the step (7) is performed by molding the ram noodle soup into a certain shape using a pressure molding apparatus or by drying and cooling without shaping the ram noodle soup. &Lt; / RTI >

A ram noodle containing triptych powder and coconut powder prepared by the manufacturing method of claim 1.

1) adding dough powder and coconut powder to wheat flour and starch and mixing with water to prepare a dough;
2) rolling and dipping the dough to prepare a dough;
3) ripping and shaping the cut surface; And
4) a step of producing a face piece comprising a step of cooling the formed face after cooling, and a step of producing a face piece comprising the patterned face.

Claims [1] A flock containing flocked powder and flour obtained by the manufacturing method of claim 12.

1) Mixing the buds and mosses in the triangular powder;
2) mixing the mixture of step 1) with a syrup containing starch, gelatin and paste; And
And 3) shaping, drying and cooling the mixture of step 2) to produce a ramen soup.

A ramen soup containing a triple-leaf powder produced by the method of claim 14.