| 摘要 |
PURPOSE:To produce noodles having improved taste, by adding a product obtained by treating fish meat with an enzyme or a microorganism to wheat flour. CONSTITUTION:Fish meat is treated with a proteolytic enzyme and/or a microorganism capable of digesting proteins at 0-60 deg.C for 5min-30 days to give a product containing preferably 20-50%, based on the total nitrogen components, water-soluble nitrogen component. The resultant product in an amount of 0.1- 10pts.wt., preferably 0.1-5pts.wt., based on 100pts.wt. wheat flour, solid is added the wheat flour, and then made into noodles by the conventional method. |
