| 摘要 |
PURPOSE:To improve retention of glutinousness of noodles after boiling or thawing and cooking by blending wheat flour for UDON (wheat vermicelli) with 5wt.% or less gelatin powder to give raw noodles as a raw material and boiling the raw noodles to prepare UDON noodles. CONSTITUTION:Wheat flour for UDON, wheat flour for buckwheat noodles or wheat flour for pasta is blended with 5wt.% or less gelatin powder to give raw noodles, which are boiled as raw noodles of raw material. The wheat flour for UDON is wheat flour having a composition of hard flour or semihard flour used usually in preparation of handmade UDON noodles and the wheat flour for buckwheat noodles is mixed flour composed of 30% or more buckwheat flour and 70% or less hard flour, semihard flour or middle flour for binder. The wheat flour for paste is Durum wheat flour or hard flour. Edible gelatin powder is used as the gelatin powder and preferably is adjusted to the particle diameters of the wheat flour or smaller than that. When the blending ratio of the gelatin powder exceeds 5wt.%, the tensile strength of the noodles is damaged and as the blending ratio decreases, there is tendency of reducing glutinous retaining effects, the blending ratio is preferably 0.5wt.% or more. |
