| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing buckwheat noodles or buckwheat noodle-like noodles by which a buckwheat noodle-like color tone and a buckwheat noodle-like flavor can be imparted to buckwheat noodles, or the like, of the long-life(LL) noodle type produced by using a whitish buckwheat flour with a low protein content in order to prevent the occurrence of a peculiar taste and malodor and an increase in sourness by an acid treatment and a heat treatment. SOLUTION: A buckwheat noodle-like color tone and a buckwheat noodle-like flavor can be imparted to noodles by formulating a raw material flour with a bean jam and producing the noodles according to a conventional method. In this case, the bean jam is a dried bean jam and the amount of the formulated bean jam is 1-5 wt.% based on the raw material flour. |
