COMPOSITION FOR NOODLES AND NOODLES

摘要

It is intended to provide a composition for noodles which has a lowered total energy and an increased dietary fiber content without damaging the major characteristics of the texture of noodles such as "smoothness", "firmness", "chewing properties", "crispness", "swallowing properties" and so on, and noodles produced by using the same. 100 g of medium wheat flour produced in Japan is blended with 3.4 g, in terms of dry matter, of a minced material, which has been prepared by gelling an aqueous soy protein solution with glucomannan in the presence of an alkali employed as a solidifying agent to give a gel-type solidified product having solid/liquid phases in a continuous three-dimensional network structure of soy protein-glucomannan, a definite amount of water and sodium chloride. Then, the obtained blend is put into an agitation kneader-mixer, mixed under agitation, blended, pressed and cut to give fresh udon noodles.