| 摘要 |
PURPOSE:To shorten boiling time extremely and to obtain noodles having improved taste, flavor, shelf stability, workability, etc., by blending noodle raw material with active yeast and keeping the blend in cold storage. CONSTITUTION:Noodle raw material such as UDON (wheat vermicelli), SOBA (buckwheat noodles), Chinese noodles, spaghetti, etc., consisting essentially of wheat flour is kneaded with about 0.01-2.0wt% calculated as dry weight based on wheat flour of active yeast such as baker's yeast, beer yeast, etc., and finished preferably into a powdered fish state. Then the blend is kept in cold storage at 0-15 deg.C for >=5hr, rolled and made into noodles. |
