| 摘要 |
PROBLEM TO BE SOLVED: To provide a production method of udon noodle in which kinds of wheat flour capable of being used are not limited, and flavor of produced udon noodle is not significantly different from flavor of a conventional udon noodle including salt.SOLUTION: Provided is the production method of udon noodle comprising: adding 4.0 mass parts of vinegar which is free from salt, to 100 mass parts of wheat flour; adding 27-30 mass parts of cold water for mixing them under a vacuum state; then rolling the mixture into noodle strips of thickness of 1.9-2.1 mm for cutting noodle lines; boiling the noodle lines by hot water of weak acid for 7-8 minutes; then, cooling the noodle lines by cold water, preferably at 5°C or lower, then packing the noodle lines. The packed udon noodle is held at 10°C or lower.EFFECT: As an effect, the vinegar expands a gluten mesh structure so that the gluten is tightened, so that a texture unique to udon noodle is achieved, and salt is not used, so that the udon noodle can be eaten by a diabetes patient and hypertension patient without anxiety.SELECTED DRAWING: None |
