| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing noodle maintaining palate feeling and color tone which conventional noodle has, while having lower calorie: to provide a method for producing raw noodle ribbons: to provide noodle ribbons: and to provide noodle. <P>SOLUTION: The method (1) for producing noodle comprises (a) a mixing process, (b) a process for preparing raw noodle ribbons, and (c) a boiling process. In the process (a), raw material flour consisting mainly of wheat flour having the protein content of 13-15 mass% and the ash content of 0.45-0.6 mass%, is used. In the process (c), a boiling process yield when eaten gets to ≥350 mass%. The method (2) for producing raw noodle ribbons includes the processes (a) and (b), and has the boiling process yield of ≥350 mass% when eaten. The raw noodle ribbons (3) consist mainly of wheat flour having the protein content of 13-15 mass% and the ash content of 0.45-0.6 mass%. The noodle (4) is obtained by cooking the raw noodle ribbons. <P>COPYRIGHT: (C)2010,JPO&INPIT |
