| 摘要 |
PURPOSE:To enrich a noodle with untrient and improve the taste and flavor of noodle, by preparing a plural kinds of noodle layers containing a noodle layer mixed with vegetable and produced by kneading vegetable paste with wheat flour, placing the noodle layers adjacent to different kind of noodle layer and laminating the layers. CONSTITUTION:A plural kinds of noodle layers containing a noodle layer 2 mixed with vegetable and produced by kneading vegetable paste with wheat flour are placed adjacent to different kind of noodle layer 3 and the layers are laminated. The noodle 1 prepared by the above process contains a nutrient of the vegetable such as vitamins and has increased nutrient value. Furthermore, a safely colored noodle can be produced by using a color vegetable as the vegetable. The lamination of different kinds of noodle layers adjacent to each other is effective in imparting change in the feeling to tongue and teeth and, in the case of using a color vegetable, in appearance. |
