| 摘要 |
PROBLEM TO BE SOLVED: To provide cooked buckwheat noodles such as boiled buckwheat noodle and steamed buckwheat noodle having firm palatability, a good flavor of the buckwheat noodles and excellent preservability by imparting excellent preservability thereto and reducing adverse effects on a flavor and palatability and deterioration of quality and a method for producing the cooked buckwheat noodles. SOLUTION: This cooked buckwheat noodle excellent in preservability is produced by performing a cooking treatment such as boiling treatment and steaming treatment and pH regulating treatment using an aqueous solution of an organic acid, etc., to a raw buckwheat noodle prepared from a raw material containing a buckwheat flour containing >=50% of a fine powder having >=51 μm particle diameter and a grain flour except the buckwheat flour such as wheat flour and then carrying out a heat sterilizing treatment. Even a cooked buckwheat noodle having 60-65% water content, a chilled type cooked buckwheat noodle having 5.5-6.0 pH and an LL type (a food which can be preserved at a normal temperature) cooked buckwheat noodle have excellent preservability by producing with the method. |
