| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing noodles suppressing aging in starch of noodles, specifically those having time lag from a boiling process to the time to eat (having a problem of starch aging in pre-boiled noodles or noodles passed through a cold storage distribution process), and reinforcing a palate feeling gradient (center core feeling), springiness and stickiness to suppress deterioration with age so as to provide palate feeling similar to that of noodles just after boiled. SOLUTION: The method for producing noodles comprises adding a chelating agent, a reducer and transglutaminase to raw material cereal flour for noodles. COPYRIGHT: (C)2007,JPO&INPIT |
