| 摘要 |
PURPOSE:To obtain noodles useful as a healthy food, having good durability and glutinousness when they are boiled, having a good taste and no salt at all, by blending a noodle raw material for UDON (wheat vermicelli), buckwheat noodles with an aqueous solution of vinegar, making it into noodles. CONSTITUTION:A noodle raw material for UDON (wheat vermicelli) or buckwheat noodles is blended with an aqueous solution of vinegar (e.g., 5-6wt% concentration) obtained by diluting vinegar with water. Then, the blend is made into noodles by a conventional procedure to give the aimed noodles. |
