| 摘要 |
PURPOSE:To prepare Japanese noodles and Chinese noodles having extremely high content of protein, valuable as a healthy food without damaging taste and flavor, by using powdered soybean milk as part of a raw material. CONSTITUTION:A raw material consisting of grain powder containing 10- 50wt% powdered soybean milk and starch, preferably a raw material consisting of 10-50wt% powdered soybean milk, 10-45wt% grain powder such as wheat flour, buckwheat powder, rice powder, etc., 10-40wt% starch such as potato starch, tapioca starch, etc., and, if necessary, <=20wt% powdered gluten, is used and processed into noodles by a conventional procedure. |
