| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a low-calorie udon noodle (Japanese wheat noodle) or the like by coming up with approaching from both aspects of blending of raw materials and production steps in relating to a method for producing the boiled udon noodles. <P>SOLUTION: There is provided a production process for producing a boiled udon noodle which comprises a step of measuring raw materials, a mixing step, a compounding step, an extending step, a cutting step, a boiling step, a cooling step and a packing step, wherein, the blend ratio of raw materials for udon noodles is brought to comprise flour in an amount of 66% and starch in an amount of the half based on the flour, and food fibers as a reinforcement material, gluten, an enzyme and a thickener are added in a small quantity respectively, and those are mixed with 45-47 parts of salt water under normal pressure in the mixing step, while boiling water is adjusted so as to have a pH of 5.5-6.0 and boiling time is brought to about 30 minutes in the boiling step, and a low-calorie boiled udon noodles is provided. <P>COPYRIGHT: (C)2011,JPO&INPIT |
