| 摘要 |
PURPOSE:To prepare a nutritious noodle having a high nutritive value, by kneading tangle flakes which are obtained by removing bittern and pulverizing a tangle with powder of nekoashi tangle [Arthrothamus bifides (Gmelin) Ruprecht] and wheat flour, and making a noodle from the resultant dough. CONSTITUTION:Tangle flakes which are prepared by selecting a tangle not to prevent the contamination by foreign matter and drying the tangle and powder of nekoashi tangle [Arthrothamus bifides (Gmelin) Ruprecht] are softened with small amounts each of water to remove the bittern contained in the salt content, and dried with direct sunlight or infrared rays for as long a time as possible. The tangle is then finely cut by a shredder and pulverized into a very fine powder by a high- speed pulverizer. Wheat flour which is a raw material for a noodle is sufficiently mixed with the tangle powder in an amount of 1.5-2% to give a uniform dough, which is then mixed with salt water in portions and agitated thoroughly. At the time of a suitable viscosity, the dough is cut by rollers and formed into a sheet, and the operations are repeated several times. The resultant dough is then cut to a suitable size for udon (wheat vermicelli), somen (vermicelli) or hiya mugi (iced noodle). |
