| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide Natto (soybean fermented with Bacillus natto)-containing noodle where body taste of Natto is imparted, boiled up while keeping its original state without getting into small chunks. <P>SOLUTION: This Natto-containing noodle comprises the following: preparing a noodle-dough strip obtained by kneading up wheat flour, starch, salt, albumen, carbonated water and water by hand and with a mixer, and putting the kneaded dough between upper and lower rollers so as to be extended; and preparing a Natto-dough strip obtained by kneading up powdery Natto, wheat flour, salt, albumen, weak flour and water by hand and with a mixer, and putting the the kneaded Natto dough between upper and lower rollers. The noodle is obtained through the following process: maturing the noodle-dough strip followed by dividing the length of the strip into two; putting the Natto-dough strip between the divided noodle dough strips in a sandwich state; extending the sandwich-state dough strips with a roller to make it up into one sheet of the dough; and cutting the sheet of the dough into arbitrary size. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
