| 摘要 |
PURPOSE:To color noodles to clear and bright red color with an anthocyanin pigment. CONSTITUTION:Cereal flour (e.g. wheat flour, buckwheat flour and rice flour) used as a main raw material is mixed with a coating organic acid and kneaded with a charging water containing dissolved anthocyanin pigment (e.g. red cabbage pigment) and an organic acid (e.g. citric acid or lactic acid) and the obtained dough is rolled and slit by conventional method to obtain noodle strings. The coating organic acid in the noodle colored to red color by using an anthocyanin pigment in combination with a coating organic acid dissolves in boiling water in the boiling of the noodle, however, the rate of dissolution is smaller than that of the organic acid and, accordingly, the noodle can be maintained in acidic state over a long period. Accordingly, the pigment in the noodle is resistant to discoloration into purple color caused by the increase of the pH of the noodle to neutral or weakly alkaline state. |
