The present invention relates to a soup powder composition for banquet noodles having a blend soup taste, which is added into boiled noodles in water to be eaten by a person. The soup powder composition comprises 18.02-21.5 wt% of refined sugar, 18.55-19 wt% of refined salt, 17-17.03 wt% of maltodextrin, 6.4-6.5 wt% of soy sauce powder NM, 7-7.2 wt% of seasoning soy sauce powder, 2.5-2.8 wt% of protex 500, 3.5-3.8 wt% of beef and vegetable mixture powder, 5-5.4 wt% of garlic powder, 2-2.1 wt% of seasoning broth NM, 3.5-4 wt% of hot seasoning powder, 2-2.1 wt% of beef taste enhancer powder, 1.5-1.9 wt% of disodium 5&prime-Ribonucleotide, 1-1.1 wt% of squid extract powder NM, 1-1.1 wt% of roasted sesame, 1-1.1 wt% of a green onion extract, 1-1.1 wt% of pepper seed taste oil, 1.5-1.7 wt% of Korean hot pepper powder, 0.51 wt% of hot pepper, 0.71 wt% of sodium succinate, 0.51 wt% of seasoning fermented fish, 0.51 wt% of sesame oil, 0.51 wt% of cream powder 70, 0.51 wt% of vertex IG 21, 0.51 wt% of silicon dioxide, 0.20 wt% of citric acid, 0.05 wt% of tocopherol, and 0.03 wt% of anchovy powder.COPYRIGHT KIPO 2015본 발명은 삶은 국수를 끓인 물에 넣고 이에 수프를 투입하여 섞어 취식할 수 있도록 한 맑은 장국 맛나는 잔치 국수용 분말 수프 조성물에 관한 것으로, 그 구성은 중량%로 정백당 18.02 - 21.5, 정제염 18.55 - 19, 말토덱스트린 17 - 17.03, 분말간장NM 6.4 - 6.5, 조미양조간장분말 7 - 7.2, 프로텍스500 2.5 - 2.8, 쇠고기야체혼합분말 3.5 - 3.8, 마늘분말 5 - 5.4, 조미브로스NM 2 - 2.1, 매운양념분말 3.5 - 4, 비프맛인핸서분말 2 - 2.1, 5-리보뉴클레오티드이나트륨 1.5 - 1.9, 오징어엑기스분말NM 1 - 1.1, 볶음참깨 1 - 1.1, 대파엑기스 1 - 1.1, 고추씨맛기름 1 - 1.1, 청양고추분말 1.5 - 1.7, 고추가루 0.51, 호박산이나트륨 0.71, 조미액젓 0.51, 참기름 0.51, 유미분70 0.51, 버텍스아이지21 0.51, 이산화규소 0.51, 구연산 0.20, 토코페롤 0.05, 멸치분말 0.03로 이루어진다.
