| 摘要 |
PROBLEM TO BE SOLVED: To produce noodles having a strong springiness, having stickiness or elasticity and scarcely losing the firmness by boiling without clouding a boiled soup. SOLUTION: A reducing sugar is added to an albumen and the resultant mixture is dried or the albumen is dried without adding the reducing sugar thereto. A food warming treatment is then carried out at 50-75 deg.C for 1-20 days to provide a dried albumen. The obtained dried albumen in an amount of about 0.3-1.5% based on the total raw material other than the water of the noodles is mixed therewith to prepare the noodles. |
