| 摘要 |
PURPOSE:To promote digestion and absorption of seaweed bring out binding force of alginic acid contained in the seaweed, and obtain uniform noodles having high springiness, by forming the seaweed into a paste to distribute nutriments contained nonuniformly in the seaweed evenly in the noodles. CONSTITUTION:Seaweed containing seawater is ground to give fine particles having about 0.01-0.1mm. particle size, and a pasty seaweed is obtained and preferably used in an amount of about 5-20% based on the total weight of the noodles. If the amount is <5%, nutriments contained in the seaweed is insufficient. If the amount to be contained is >=20%, the taste as the noodles is deteriorated. When the seaweed is ground to give a pasty form, the seaweed is kept at ordinary temperature or below to prevent the hardening due to denaturation of proteins contained therein and fading of color unique to the seaweed. |
