| 摘要 |
PURPOSE:To prepare buckwheat noodle having excellent taste, flavor and nutrient value, keeping the characteristics color, flavor, taste and deliciousness of buckwheat, by using NUKI (hulled buckwheat), etc., as a raw material, adding water to the NUKI, grinding the mixture and forming to the form of buckwheat noodle. CONSTITUTION:NUKI prepared by hulling buckwheat grain is used as a raw material as it is or in the form of a mixture with wheat flour and is added with preferably 27-60wt.% of water. The mixture is ground, formed in the form of buckwheat noodle and, as necessary, frozen to obtain the objective buckwheat noodle. |
