| 摘要 |
PURPOSE:To obtain noodles containing green vegetables and having agreeable combined taste and flavor and excellent preservability, by adding a specific amount of dairy product to a treated vegetable, subjecting the mixture to lactic fermentation, adding wheat flour to the fermentation product, kneading the mixture in the form of dough and producing noodles from the dough. CONSTITUTION:Treated vegetable is added with a dairy product in an amount of <=5wt% in terms of defatted milk solid and the mixture is subjected to lactic fermentation. The fermentation product is kneaded with wheat flour to obtain dough, from which the objective noodles are produced. The lactic fermentation may be carried out using lactic bacteria belonging to Lactobacillus genus in combination with lactic bacteria belonging to Streptococcus genus in the presence of a food yeast to effect simultaneous fermentation production of lactic acid and alcohol. Preferably, the above process is carried out by adjusting the pH of the dough to 4.2-4.8 and the alcohol concentration to <=1%. |
