The hand preparing laver vermicelli and its production manner

摘要

P To provide hand-extended laver Somen (thin wheat noodle) comprising hand-extended Hiyamugi (COLD noodle) or Somen containing pulverized laver, making use of flavor of laver as healthy food and having excellent palate feeling: and to provide a method for producing hand-extended laver Somen. PSOLUTION: The method for producing hand-extended laver Somen having an outer diameter of 1.1-1.7 mm and having such a condition that wheat flour particles are covered with pulverized laver and comprises using wheat flour and pulverized laver having a weight ratio of 3-5 wt.% based ON the wheat flour and an average grain diameter of 15-20 μ m as raw material and treating the raw material in accordance with an ordinary process of producing hand-extended laver Somen. In the method, the pulverized laver is segmented into small groups and added to the wheat flour, sufficiently mixing them in DRY powder state followed by adding salt water to the mixture, well mixing them together to be kneaded up in a mixing/kneading process and repeating a process of combination of a stretch-out process where the reduction rate of the area of the noodle body is 75-65%, and an aging process for 1.5-2 h and several times in a lengthening/thinning process. PCOPYRIGHT: (C)2008 and JPO& INPIT