| 摘要 |
PURPOSE:To produce noodles having favorable composite flavor and improved preservation quality, by using a lactic acid fermentation product of a mixture of a processed vegetable with processed grain as a raw material. CONSTITUTION:A processed vegetable, e.g. tomato, carrot, etc., is mixed with a processed grain, e.g. corn flour, soybean, milk, etc., and, as desired, a dairy product is further added to give <=5wt% nonfat solid content. The resultant mixture is then subjected to lactic acid fermentation by symbiosis of lactic acid bacteria of the genus Lactobacillus with lactic acid bacteria of the genus Streptococcus. Alternatively, simultaneous fermentation of lactic acid/alcohol is carried out by the symbiosis of the lactic acid bacteria of the genus Lactobacillus with lactic acid bacteria of the genus Streptococcus in the presence of a yeast for feed to afford a fermentation product. Wheat flour is added to the fermentation product and kneaded to prepare a dough, which is then subjected to noodle making by a conventional method. |
