| 摘要 |
PURPOSE:To obtain noodles excellent in luster, palate feeling and long-term preservability, suitable as 'udon' (wheat vermicelli), buckwheat noodles, or Chinese noodles by treating each of these specific raw noodles under heating with hot water, etc. CONSTITUTION:Raw noodles prepared using water irradiated with far infrared rays e.g. 4-14mum in wavelength are treated under heating with either hot water or steam irradiated with far infrared rays of wavelengths identical with those of the above-mentioned rays, thus obtaining the objective noodles. |
