| 摘要 |
PURPOSE: A manufacturing method of noodles is provided to express a unique color sense and texture of soup base and to minimize the addition content of soup in a cooking by adhering powdery soup base to the surface of noodles. CONSTITUTION: Dough is made by mixing a main raw material including flour with water. A dough sheet is made by rolling dough in a roller. Powdery soup base is sprinkled on the facing and rear sides of a dough sheet. A powdery soup base layer is formed on the facing and rear sides of a dough sheet by compressing the coated powdery soup base with a roller. Noodle strips are made from a dough sheet using a noodle making machine. The formed noodles are post-processed. Powdery soup base is sprinkled on the facing and rear sides of a dough sheet after sprinkling the adhesive in which portable water with 40-50 weight% and starch with 60-50 weight% on the facing and rear sides of a dough sheet.
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