| 摘要 |
PROBLEM TO BE SOLVED: To obtain noodles capable of controlling elongation of long strips and suppressing reduction in palatability and taste even if allowed to stand after cooking. SOLUTION: The noodles are obtained by adding transglutaminase and alginic acid to long strips 2. Transglutaminase promotes a crosslinking structure between proteins in wheat flour being a main component of long strips to raise strength of long strips and controls reduction in firmness of noodles. Alginic acid modifies change in quality of hardness by transglutaminase into a noodle- like viscous hardness. The concentration of alginic acid added is 0.05-5.0 wt.%, preferably 0.1-2.0 wt.% based on the amount added of grain flour of the long strips 2. The surface of the long strips 2 is provided with a covering film layer 4 and gellan gum or a sucrose fatty acid ester is attached as a coating agent to the surface of the long strips 2. |
