| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing bamboo leaf-containing hand-made noodles preservable for a long period of time without impairing a nutritive value, contained vitamins, a color tone, a flavor and a taste which bamboo leaves have and to obtain the noodle product. SOLUTION: In the case of mixing bamboo leaf powder form by a dried powder producing process to make bamboo leaves of the genus Sasa of the family Gnamineae into ultrafine powder having 250 mesh (63μm) particle size with wheat flour, water and salt in a specific ratio to give 10 pts.wt. of noodle dough, a large amount of components of bamboo leaves can be readily taken from noodles made by hands, so-called hand-made noodles prepared by processes comprising a kneading process for blending the noodle dough with 0.1 pt.wt. of the volume of the bamboo leaf powder to form a blended noodle belt, a noodle long strip forming process, an aging process, a rolling process and a drying process to give product noodles.
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