| 摘要 |
PURPOSE: Functional instant noodles containing a ginkgo nut obtained by mixing ginkgo nut juice with wheat flour are provided. Strips of the noodles are tough and hardly stick to each other, as compared to conventional strips of instant noodles using only wheat flour. The noodles are effective in preventing a cold, bronchial asthma or the like. CONSTITUTION: The functional instant noodles comprise; 70 to 84% by weight of wheat flour, 2 to 5% by weight of purified salt, 10 to 17.5% by weight of starch or buckwheat flour and 4 to 18% by weight of ginkgo nut juice. The noodles material is heated at 100 to 110deg.C and extruded into noodle strips and the strips are fried in oil at 140deg.C or more and then dried.
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