| 摘要 |
PURPOSE:An insoluble casein hydrolysate is added to usual raw materials for noodle to produce noodles which have the same color, taste, texture, cookability and so on as conventional noodles and contain enriched protein. CONSTITUTION:An insoluble casein hydrolysate is added to usual raw materials for noodles composed of wheat flour and noodles such as instant noodle, dried noodle, dried noodle, raw noodle, or macaroni are made therefrom. The insuluble casein hydrolysate is prepared by using acid casein or milk casein such as solubilized casein salts of various kinds, solubilizing it and making acidic or neutral protease with coagulation activity in the presence of Ca<2+> act thereon, followed by separation. This process for making noodle markedly improves noodle producibility, extremely reduces the dissolution of casein on cooking to prevent the quality deterioration after cooking and hardly develops the odor of casein. |
