| 摘要 |
PURPOSE: A cream soup base and an instant cream soup product using the soup base are provided for the soup product that is easily dissolved in water, has less greasy and savory taste and is proper for Korean's taste. CONSTITUTION: The cream soup base is prepared by kneading 50-60wt% of wheat flour, 10-25wt% of starch and 5-10wt% of methylated starch with compound water, forming noodle with the kneaded mixture and steaming and cutting the noodle into a length of 20cm, and then frying the noodle at 170deg.C for 5min and getting powdered granules of the fried noodle. The compound water is composed of 1-3wt% of salt, 0.1-10wt% of brine and 30-40wt% of refined water. The instant cream soup comprises 20-30wt% of the soup base, 40-50wt% of powdered skim milk, 5-10wt% of powdered milk cream, 1-5wt% of powdered beef extract, 1-5wt% of white sugar, 1-5wt% of potato starch, 0.5-5wt% of powdered onion and 0.01-0.1wt% of ground pepper. |
