| 摘要 |
PROBLEM TO BE SOLVED: To produce Chinese noodle excellent in storage stability in raw noodle, yet having glutinousness without causing complication and increased in labor hours of manufacturing operation. SOLUTION: Flour of a tueberous corm of devil's-tongue in an amount of 0.5-1.5wt.% based on the weight of a product is added to water at <=20 deg.C in an amount almost corresponding to the whole to content of water in the product to produce a paste made of the starch of the tuberous corm. The starch is mixed with wheat flour and a powdery material made from KANNSUI (an alkaline aqueous solution used in the preparation of Chinese noodle) and stirred to produce dough for noodle. The paste made of the starch of the tuberous corm dispersed in finely granulated state into the dough of noodle is subjected to alkali treatment by the powdery material made from KANNSUI to give a gel of the paste made of the starch of the tuberous corm. The prepared dough for noodle is rolled into a noodle sheet and cut into noodle strips without using flour for preventing stickiness. |
