| 摘要 |
The present invention relates to a method for manufacturing noodles with an increased calcium ingredient and enhanced storage properties and to noodles with an increased calcium ingredient and enhanced storage properties wherein, more specifically, a bamboo stem extract is added to produce dough and is aged when the noodle is manufactured so that the calcium content in the noodles can be significantly increased and storage properties can be enhanced. The noodles, manufactured by the method of the present invention, can have a significantly increased calcium content, have excellent storage properties, and thus can be stored for a long period of time compared to existing noodles. The noodles of the present invention have excellent texture, can be eaten by people regardless of gender and age without concern and thus are expected to be used very advantageously in the food industry. |
