| 摘要 |
PROBLEM TO BE SOLVED: To obtain savory noodles without damaging aroma, having high vitamin and carotene contents of Perilla frutescens crispa in noodles, a high nutritive value, better coloring matter, fragrance and flavor, preservable for a long period of time. SOLUTION: Perilla frutescens crispa is dried by cold air into a powdery state or is squeezed by compression mixing and extracted to give an essence of Perilla frutescens crispa. The power and the essence of Perilla frutescens crispa are mixed with wheat flour, water and salt in a specific ratio. Point pressure under 30kg is applied as fixed pressure to a noodle body, which is properly aged. The noodle body is repeatedly humidified and dehumidified to maintain humidity constant and the noodle body is dried for required days. Processes up to noodle production are carried out handmade operation, namely, hand rolling, so that a large amount of components of Perilla frutescens crispa is added to the noodle body. |
