| 摘要 |
PURPOSE:To obtain noodles without impairing the stiffness even when time elapse after heat treatment by forming MENTAI (noodle sheet) from grain flour, applying the solution of an animal or vegetable protein, etc., to the surface of MENTAI, joining MENTAI in a state in which the coated noodles are kept in the inner side, rolling and cutting MENTAI and heat-treating the cut MENTAI. CONSTITUTION:The objective oodles are obtained by forming MENTAI with wheat flour and grain flour of starch and/or processed starch as a main raw materials, applying a solution containing an animal or vegetable protein (preferably egg white, gluten, milk albumin, soybean protein or casein) and/or thickened polysaccharides (preferably guar gum, xanthan gum, Locust bean gum, agar, tamarind gum, gelan gum, pectin, carrageenan,etc.) as a main ingredient and preferably further containing a pH adjuster, antimicrobial component and a polyol to at least either one surface of the MENTAI, joining the MENTAI so as to keep the coated face on the inside and rolling and cutting the MENTAI. |
