| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a pasta which does not have the smell of oyster, dominantly holds the taste and texture of the oyster, has an enhanced nutritive value, and has a good hue, and to provide a method for producing the same. <P>SOLUTION: This method for producing the pasta is characterized by adding oyster powder, paste or extract and a liquor or water to durum semolina flour, strong wheat flour and weak wheat flour as main raw materials and then kneading the mixture. Preferably, the method for producing the pasta comprises furthermore adding and kneading a solution obtained by mixing liquid egg or powder egg with olive oil and salt. Barley young leaves, turmeric and paprika can suitably be added to adjust the hue. <P>COPYRIGHT: (C)2004,JPO |
