| 摘要 |
PURPOSE:To obtain noodles capable of retaining stiffness, texture having viscoelasticity and taste without causing stretching of noodle due to boiling with the passage of time even when hot water is poured thereinto in eating by joining and integrating plural noodle belts to which an acid component is attached at the joined face and alfatizing the noodle belts. CONSTITUTION:An acid component such as lactic acid or citric acid is applied to the joined face of a noodle belts and plural noodle belts are superposed and joined and integrated by rolling, etc., and as necessary, aged. The joined and integrated noodle belts are alfatized by boiling, cooking, etc., to provide the objective noodles having swelling gradient of starch. These noodles have stiffness which is characteristic to alkaline noodles, texture with viscoelasticity and taste, even if whole pH is controlled to acidic region. |
