| 摘要 |
PURPOSE:To impart excellent slipperiness to noodles, and to obtain delicious noodles, by using the enzyme of NATTO (fermented soybean) as a substitute for salt. CONSTITUTION:A threading NATTO is mixed with water, and stirred thoroughly. The solid materials are separated from the mixture to obtain an aqueous solution containing the enzyme of NATTO. A proper amount of sodium bicarbonate is added to the solution, and the obtained mixed aqueous solution of the NATTO enzyme is added to wheat flour, kneaded to obtain noodle dough, formed to noodles by conventional method, and dried at about 18 deg.C and about 70% RH. |
