| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide raw noodle reduced in elution of starch or the like from noodle ribbons so as to prevent turbidity/thickness caused on boiling water, which matters when cooking the noodle ribbons at home or restaurants or industrially boiling a large amount of raw noodles. <P>SOLUTION: The raw noodle is produced by making raw material powder irreversibly gelatinized when heated in boiling water adhere to the surfaces of the raw noodle ribbons so as to inhibit elution of starch or the like from the noodle ribbons caused when boiled. Separating powder for noodle containing the raw material powder gelatinized when heated may be used for adhesion to the surface of the noodle ribbons. <P>COPYRIGHT: (C)2008,JPO&INPIT |
