| 摘要 |
PURPOSE:To improve the palatability and taste of noodles, by sandwiching a noodle strip prepared from wheat flour, unpolished rice flour, etc. mixed with garlic, table salt, etc., between a pair of noodle strips prepared from wheat flour, etc. mixed with table salt, etc. CONSTITUTION:A noodle strip (A) is sandwiched between a pair of noodle strips (B), and the laminated noodle is pressed and slitted to obtain the objective noodles. The noodle strip (A) is prepared by kneading wheat flour or a mixture of wheat flour and buckwheat flour or unpolished rice flour with water added with table salt, garlic, minched pork, a noodle improver, etc., and pressing the kneaded dough; and the noodle strip (B) is prepared by kneading wheat flour or a mixture of wheat flour and buckwheat flour or unpolished rice with water containing table salt or table salt and a noodle improver, and pressing the dough. The noodle improver is, e.g. an emulsifier such as glycerin fatty acid ester, etc., a sizing agent such as sodium arginate, etc., and an adhesive such as potassium pyrophosphate, etc. |
