| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide noodles and noodle products, and pasta and pasta products, having excellent texture, flavor and taste without using salt water and an alkali compound, common salt and a chloride, an egg and milk, a thickening polysaccharides, saccharides, a calcium-based compound, and soybean and soybean powder, and to provide a method for producing the noodles and noodle products, easily introduceable by a small-scale or petty noodle-making supplier. <P>SOLUTION: Sap 201 flowing out from a plurality of branches of grape under pruning in a grape field of a specific orchard is collected in a sterilized plastic tank for collection, and subjected to heat sterilization. The sterilized sap 201 is poured into a plastic tank for storage, and subjected to cold storage. The resultant grape sap of 300 ml, flour regularly used for Chinese noodle of 3 kg and a gardenia pigment in a proper amount are charged into a mixer for a food, and kneaded for about 20 min. Ethyl alcohol as a preservative of 1-5 wt.% of the content of the mixer is added thereto, and the resultant product is mixed for about 10 min. The resultant powdered fish-shaped product is rolled by a roll to make a noodle strip. The noodle strip is matured to carry out so-called aging for about 2 hr at 20°C. The resultant product is subjected to operations such as rolling, cutting of noodle strings, sprinkling of starch of separating powder, separation into a ball shape, and packaging to afford 30 pieces of non-salt water and salt-free Chinese noodle. <P>COPYRIGHT: (C)2009,JPO&INPIT |
