| abstract |
The present invention relates to a noodle soup composition and a soup packing method which can easily mix noodle with boiling water during noodle cooking process and improve taste, flavor and taste of cooked noodles. The soup composition according to the present invention comprises 25.0-27.3% by weight of purified salt, 14.0-14.2% by weight of glucose, 10.0-10.2% by weight of pure white sugar, 9.9% by weight of soy sauce powder, , An anchovy powder of 3.7 to 3.8 wt.%, A dry weight of 3.7 to 3.8 wt.%, A powder of Katsuobushi powder of 3.2 to 3.4 wt.%, A powder of garlic 3.0 to 3.0 wt.%, , Caramel coloring matter powder 0.9 to 1.1 wt.%, Glycine 0.6 to 0.7 wt.%, Onion powder 2.4 to 2.6 wt.%, Onion powder 2.1 to 2.3 wt.%, Fake flake 0.7 to 0.8 wt. . |