| 摘要 |
The present invention relates to a food ingredient for adding to naengmyeon (Korean cold noodles), which comprises: a boiled egg yolk powder, a chestnut powder, a sweet potato powder, and a soybean powder in which powder particles are not adhered to each other and are decomposed in moisture. The powder ingredients are mixed in fixed amounts, and are molded into balls with predetermined sizes to be provided. The powder ingredients of the additive composition for the naengmyeon dish maximize a coefficient of friction between teeth of an eater and noodles of the naengmyeon, thereby improving a chewing ability and digestion ability, and improving the eating texture of the cold noodles. |
