| 摘要 |
PROBLEM TO BE SOLVED: To obtain noodles capable of reducing a swelling phenomenon when keeping the state of a high water content after boiling, so-called boiled elongation, without damaging original flavor and texture of the noodle by formulating moist heat-treated starch. SOLUTION: The objective noodles are obtained by formulating 1-30 pts.wt. [e.g. 3-20 pts.wt. in a case of Udon and Kisimen (both are Japanese noodles), 5-30 pts.wt. in the case of Somen and Hiyamugi (both are also Japanese noodles) and 1-10 pts.wt. in the case of Soba (buckwheat noodles) and Chinese noodle] of moist heat-treated starch based on 100 pts.wt. of a raw material grain flour, and making noodles. The noodles after boiling, preserving by chilling or freezing, and defrosting and heating, hardly has the boiled elongation, has stiffness specific to the noodles and provides a preferable texture. |
