| 摘要 |
PURPOSE:To obtain tasty buckwheat vermicelli, having sweet flavor and excellent in preservation quality by kneading buckwheat flour with hot water, dipping the resultant 'SOBA-GAKI' (buckwheat mash) in water, preparing a 'material', adding buckwheat flour and soybean milk thereto the kneading the mixture. CONSTITUTION:Buckwheat flour is initially kneaded with hot water to prepare 'SOBA-GAKI', which is then dipped in water to provide a 'material'. Buckwheat flour and soybean milk are subsequently added thereto and the resultant mixture is kneaded to afford the objective buckwheat vermicelli. |
