| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing noodles by which working time for noodle production is reduced, and noodles can be given resilience, springiness and stickiness to be improved in palate feeling and also have antibacterial action. <P>SOLUTION: The method for producing noodles comprises the following process: adding ≥ 0.01 wt.% of material where smoked liquid is contained as a noodle material, or spice-extracted liquid is contained in the smoked liquid, in a noodle production process where the noodle material such as wheat flour is clapped, tapped and thinly extended to be formed into a belt state. The noodle is obtained by such a method. Alternatively, the method for producing noodles comprises a noodle making process where adding or not adding subsidiary raw material to the main material such as wheat flour; kneading the mixture together; committing the time for aging; clapping, tapping and thinly stretching the mixture so as to be formed into a belt state where ≥0.01 wt.% of material containing spice-extract liquid in the smoked liquid or the smoked liquid is added to the noodle raw material; and kneading or mixing them. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
