| 摘要 |
PURPOSE:To obtain a product having high quality with reducing deterioration with time of taste and texture after steam-boiling by using a starch having specific physical properties as whole or a part of raw material for preparing a noodle. CONSTITUTION:Starch having 60-95 % keeping value of amylograph SF viscosity is used or a suitable amount of the starch is added and mixed to raw material powder, and then noodle preparation is performed. Although kind of the starch is not restricted, one or more kinds of sweet potato starch, waxy corn starch, tapioca starch and wheat starch are preferably used. As adopted noodles, all kinds of noodles containing Japanese, European and Chinese noodles such as UDON noodle, buckwheat noodle, starch noodle and spaghetti, and furthermore, crust of GYOZA (dumpling stuffed with minced pork) or crust of SHAO-MAI, etc., are contained. Besides, shape of the product may be raw noodle, boiled noodle, dried noodle, instant noodle or frozen noodle. |
