| 摘要 |
<P>PROBLEM TO BE SOLVED: To improve Chinese noodles by solving the following problems: the conventional Chinese noodles are made by mixing wheat flour with egg, common salt, water and the like and kneading them, so they do not contain nutrients other than the wheat flour and give no taste and palatability other than the wheat flour. <P>SOLUTION: The method for producing the noodles is to add 1-30 wt.% powder of nozawana (traditional Japanese turnip green) having 100-2,000μm particle size in a process for producing the Chinese noodles. Thus, chlorophyll in the nozawana are eluted to green the noodles and color feeling is enjoyed and taste and flavor of the nozawana can be tasted. Nutrients such as carotene, calcium, potassium and the like which are not included in other Chinese noodles can be ingested. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
