BAKED NOODLE BY USING FAR-INFRARED RAY AND PREPARATION METHOD THEREOF

摘要

The present invention relates to a baked noodle using far-infrared ray drying and a method for manufacturing the same. According to the baked noodle manufacturing method, ramen is molded from mixed food material powder provided by the inventors and significantly improved in terms of storage period, lactobacillus and soup powder are applied to a surface thereof, and then drying is performed by a far-infrared ray being used. This storage-enhanced high-quality ramen and the method for manufacturing the same are provided as an effect resulting from a measurement of the number of microorganisms and antioxidant activity, anti-inflammatory activity, anticancer activity, and sensory tests. In addition, the ramen can have a high value in terms of nutritional science, functionality, and quality because no chemical seasoning and food additive are added thereto, which results in significant improvement in contribution and functionality in the interest of human health.