METHOD FOR THE PREPARATION OF NOODLES CONTAINING TOFU PUREE

摘要

The purpose of the present invention is to provide noodles having excellent texture and good taste that contain tofu puree having specific physicochemical properties, and the present invention relates to noodles containing tofu puree having the following physicochemical properties: a) viscosity of 20 to 3,000 mPa . s, b) dynamic storage modulus of 0.2 to 600 Pa, c) dynamic loss modulus of 0.2 to 250 Pa, and d) the average particle diameter of particles contained in the tofu puree of 2 to 15 mu m and the 90% particle diameter of the particles of 35 mu m or smaller.