| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing starch noodles, capable of utilizing a conventional manufacturing facilities of the starch noodles, imparting a texture of so-called "body and stickiness" to the starch noodles and realizing "rice cake-like feeling" similar to those of Chinese or Japanese noodles and also the starch noodles having a physical property of without getting an softening phenomenon after cooking, and further enabling the noodles to be seasoned so that the starch noodles have a taste by themselves. <P>SOLUTION: The starch noodles is obtained by incorporating 0.05-3.0 wt.% protein and 0.5-30.0 wt.% edible plant. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
