| 摘要 |
PURPOSE:To obtain noodles such as UDON (a Japanese noodle) capable of rapidly boiling up without changing machine for making noodles and impairing the texture by adding noodles quality improver containing hen's egg and lysophospholipid to noodle raw material and making the mixture into noodle. CONSTITUTION:Albumen powder prepared from hen's egg and lysophospholipid are mixed to provide the objective noodles quality improver. Then, this noodles quality improver is added to medium wheat flour and water and an aqueous solution of common salt is added thereto and these components are mixed to hydrate the wheat flour and then allowed to stand overnight and rolled into noodle sheet having 2.2mm final thickness and the noodle sheet is cut by a noodle cutter in which cutting tooth is installed to provide the objective noodles such as UDON capable of rapidly boiling up without adding any change to conventional producing material of noodles and impairing the texture. |
