| 摘要 |
PROBLEM TO BE SOLVED: To obtain an improver of noodles, capable of improving the texture and taste of the noodles which are not only the ones to be eaten just after cooking but also the ones such as the cooked noodle delivered after the heating and cooking, the raw type instant noodle (LL noodle), the frozen noodle, and the instant noodle. SOLUTION: The before problems are solved by making the noodles to include a protease-treated product of yolk or the whole egg. |
