| 摘要 |
PURPOSE:To obtain the title Chinese noodles which do not adhere to each other even without flour, contains reduced solid leachate on boiling, and can be cooked by putting in the soup directly by adding vegetable protein, vegetable fiber and dry albumen to wheat flour as the main stock. CONSTITUTION:(A) Wheat flour is combined with (B) vegetable protein such as active gluten, (C) vegetable fiber such as fiber extracted from soybeans, (D) dried albumen, further (E) an alkaline water, salts, emulsifiers, alcohol, pigments or the like, then water is added to the mixture and they are kneaded under reduced pressure, aged, preferably at 20-30 deg.C, pressed, and cut into noodles. Then, the noodles are subjected to wrinkling treatment, dried with far infrared rays, and dehumidified with cool air to give the subject noodles. |
