| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain an additive for noodles to prevent the loss of firmness by boiling and provide noodles resistant to the loss of the firmness by boiling and having characteristic smooth palatability and firmness of noodles. <P>SOLUTION: The additive for noodles contains a caffeic acid compound and/or a chlorogenic acid compound, preferably one or more compounds selected from caffeic acid, chlorogenic acid, neochlorogenic acid and cryptochlorogenic acid. The noodles contain the additive for noodles. <P>COPYRIGHT: (C)2004,JPO |
