| 摘要 |
PURPOSE: A method for manufacturing a green tea cold noodle is provided to contain an inherently effective ingredient of a green tea while having excellent eating feeling, eating taste, and color. CONSTITUTION: A green tea cold noodle dish is composed by: 80-86 wt% of wheat flour; 5-11 wt% of wheat starch; 3-9 wt% of green tea leaf powder; 6-12 wt% of refined salt; and 0.05-0.5 wt% of grape fruit. The green tea cold noodle contains a large amount of effective ingredient while maintaining an eating feeling and an excellent color. The noodle is manufactured by: rotating a dough in a kneader for 5-6 minutes; heating at 90-150°C in case of a temperature of a room over 21°C, at 110-170°C in case of the temperature of the room 15-20°C, and at 120-180°C in case of the temperature of the room under 15°C. |
