| 摘要 |
PROBLEM TO BE SOLVED: To obtain a Chinese noodles excellent in texture, containing mulukkiyya in a specific ratio, by using mulukkiyya having no health problems instead of KANNSUI (alkaline aqueous solution used in the preparation of Chinese noodle) containing a substance to cause cancers and salt water giving rise to a health problem when a large amount is taken. SOLUTION: The Chinese noodles contain 1-5% mulukkiyya based on 1 of wheat flour by weight ratio. The product, for example, is obtained by stirring powder mulukkiyya while gradually adding water in an amount to correspond to mulukkiyya to give a mulukkiyya liquid, adding the liquid to wheat flour in a mixer, stirring the wheat flour, aging the prepared mulukkiyya-containing Chinese noodle dough, rolling and cutting. The amount of water added, for example, is 80g in the case of adding 30g mulukkiyya powder and 970g in the case of 150g powdery mulukkiyya based on 3kg of wheat flour comprising 90 of medium flour and 2,910g of weak flour. |
