| 摘要 |
PROBLEM TO BE SOLVED: To obtain a rolled noodle having excellent cooking performance, taste and nutrition and causing little deterioration of the quality even by excessive aging by adding water and a calcium agent to noodle raw material powder, kneading the mixture to obtain a noodle dough strip having a water-content controlled within a specific range and winding the strip in the form of a roll. SOLUTION: Wheat flour used as noodle raw material powder is incorporated with water and a calcium agent and kneaded to obtain a dough having a calcium content of 2-5% and a water content of 45-55%. The dough is rolled in the form of a noodle dough strip 2 and wound around a core material 3 to obtain the objective rolled noodle. The noodle dough 2 is alkalinized by the reaction of calcium and water and deviated from the optimum pH range of enzymes such as amylase and protease existing in the noodle dough 2 to suppress the aging speed of the dough 2 and cause extremely little quality deterioration of the noodle dough 2 caused by the excessive aging in the distribution stage. The obtained wound noodle 1 has excellent cookability, delicious taste and excellent nutrition. |
