[Asia Economy Reporter Seungjin Lee] Pulmuone, which recently completed the 'state-of-the-art HMR fresh noodle factory' in Eumseong, Chungbuk, is launching new products aimed at summer.
On the 3rd, Pulmuone Foods announced the release of 'Pulmuone Pyongyang Naengmyeon,' applying ultra-high pressure noodle-making technology.
'Pulmuone Pyongyang Naengmyeon' is the first fresh noodle product to apply the 'ultra-high pressure noodle-making method' to noodles at the 'state-of-the-art HMR fresh noodle factory,' which introduced cutting-edge fresh noodle manufacturing facilities.
The 'ultra-high pressure noodle-making method' uses about 150 horsepower, three times higher (based on internal standards) than conventional noodle-making methods, to produce noodles with a dense structure, resulting in noodles with a much better texture.
The noodles with a dense structure have a firm center, providing an excellent chewing texture when eaten. The noodles do not easily become soggy, maintaining a consistent texture until the last bite.
Another advantage is that the starch contained in the noodles does not easily leak out, allowing the original taste of the broth to be enjoyed until the end. The noodle thickness is 1 mm, maximizing the harmony with Pyongyang naengmyeon broth while maintaining a firm and chewy texture.
The broth is based on brisket broth blended with dongchimi (radish water kimchi) soup, adding freshness and umami. Through this new product, Pulmuone focused on popularizing Pyongyang naengmyeon, which was usually enjoyed only at restaurants, for home consumption.
No Hyeran, PM of Pulmuone Foods, said, "'Pulmuone Pyongyang Naengmyeon' is a fresh noodle product that upgrades the noodles of authentic Pyongyang naengmyeon, first launched by Pulmuone in 2002 as the first in the domestic food industry, allowing consumers to experience differentiated texture and taste," adding, "Going forward, Pulmuone plans to actively introduce various healthy and delicious innovative products by utilizing the unique fresh noodle technology of the 'state-of-the-art HMR fresh noodle factory' under the principle of clean eating."
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