| 摘要 |
PURPOSE:To prepare a nutritious noodle, having improved quality, sense of eating and flavor in a reduced heating time, by making the noodle from a mixture of a raw material with a seaweed, and gelatinizing the resultant noodle under heating. CONSTITUTION:A seaweed, e.g. AMANORI (laver), ARAME (an edible seaweed), sea tangle, HIJIKI (a kind of brown alga) or WAKAME seaweed alone or treated with one or two or more emulsifying agents, pastes, emulsion stabilizers, noodle quality improvers, etc., water and common salt are added to a raw material, e.g. wheat flour or buckwheat flour, to prepare an uncooked noodle by the conventional method. The resultant uncooked noodle is then gelatinized by the heat-treatment, e.g. the treatment at a high temperature, steaming or frying in oil. |
