| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide whole buckwheat noodles improved in flavor and taste of 100% buckwheat noodles and capable of shortening boiling time with hot water and to provide a method for producing the buckwheat noodles. <P>SOLUTION: The whole buckwheat noodles have such a structure that recessed grooves are formed along a noodle ribbon direction. The method for producing the buckwheat noodles comprises forming whole buckwheat noodle dough to a mass shape, charging the mass buckwheat noodle dough into a noodle ribbon forming tool having many noodle ribbon forming holes, and forming recessed grooves along the noodle ribbon direction in a process of extruding the buckwheat noodle dough from an extruding means to make noodle ribbons. <P>COPYRIGHT: (C)2007,JPO&INPIT |
