| 摘要 |
PROBLEM TO BE SOLVED: To prevent boiled noodles from being extended and entirely becoming sticky and stuck, a flavor from being damaged and a texture from being deteriorated when some time elapses after boiling is finished with respect to the noodles whose main component is flour. SOLUTION: By using the flour and KONJAK (paste made from the starch of a devil's-tongue) powder as required components and performing mixing by the ratio of the KONJAK powder 0.2-2, common salt 0.1-1 and water 20-70 to the flour 100 and especially by mixing KONJAK component, even in the case of boiling these noodles or in the case of turning them to dry noodles and boiling them, the noodles to be hardly stuck and be hardly extended even after the lapse of considerable time with excellent texture are attained and the flavor is not damaged either. |
