| 摘要 |
PURPOSE:To obtain the title noodles having texture of proper glutinousness and slight change of texture with time by blending raw material flour for noodle making with raw starch of sago, etc., in a specific ratio and making the blend into noodles. CONSTITUTION:Raw materials for noodle making are blended with 3-50%, preferably 5-30% one or more of raw starch of sago, etherified substance, esterified substance, acid treated substance, oxidized substance, chlorine treated substance and decolored substance of raw starch of sago and made into noodles to give noodles having a short boiling time, slight shape disorder during boiling and taste not deteriorating even by allowing the noodles to stand for >= a day after boiling. |
