| 摘要 |
PURPOSE:To obtain a product colored with a green tone of mugwort, having flavors of the mugwart and soba noodles, and a good appearance, free from elongation after boiling, by drying the mugwort according to a specific method. CONSTITUTION:Mugworts (M) are collected and boiled to remove the harshness (in a hot water containing sodium bicarbonate), and dried by hot air at such a temperature of 50-70 deg.C as not to damage the flavor and pigment of M for about 6hr to give the degree of drying of 80%. The dried M are pulverized, and the powder in an amount of 1-3% is added to a mixture of wheat and buckwheat flours. |
