A COMPOSITION OF SOUP FOR NOODLES COMPRISING FUNCTIONAL SOYBEAN FERMENTED MATERIALS AS AN EFFECTIVE INGREDIENT AND A METHOD THEREOF

摘要

A method of manufacturing a soup composition for instant noodles(Ramyeon, Ramen) containing soybean fermented material which is obtained by fermenting soy bean curd refuse(Biji, Okara) and functional material such as green tea, mulberry leaves and Chlorella with a stain of Bacillus firmus and Bacillus subtilis is provided. The method produces soybean fermented material which has improved flavor and low odor peculiar to fermented soybeans(Cheongguk-Jang) and contains a high concentration of mucilage, soybean peptide, hydrolase, thrombolytic enzyme and Bacillus subtilis. The soybean fermented material is used as auxiliary soup for ramyeon and ramyeon in a cup. Soy bean curd refuse enriched with soybean grits, or full-fat enzyme active soy flour or defatted soybean powder is mixed with functional material, inoculated with 0.1 to 3% by weight of each stain of Bacillus firmus and Bacillus subtilis and then fermented at 37 to 45deg.C for 15 to 25hr. The soybean fermented material is freeze-dried, ground and granulated. The functional material is selected from the group consisting of green tea, mulberry leaves and Chlorella. A ramyeon soup composition contains the soybean fermented material.