PRODUCTION OF NOODLE AIMING AT PREVENTION OF BROWNING OF SAID NOODLE PRODUCED FROM GRAIN FLOUR SUCH AS WHEAT FLOUR AND BARLEY FLOUR, UNPOLISHED RICE FLOUR, BUCKWHEAT FLOUR OR THE LIKE AS RAW MATERIAL, RETENTION OF FRESHNESS, IMPROVEMENT IN QUALITY OR THE LIKE

摘要

PURPOSE:To impart noodle making and processing characteristic to various kinds of grain flour, prevent browning of noodles and retain freshness, by dipping grain flour, e.g. wheat flour and barley flour, unpolished rice flour, buckwheat flour, etc., in a sour agent, adding the resultant flour to wheat flour, adding water, common salt or noodle quality improver, etc., and producing noodles. CONSTITUTION:Grain flour, e.g. barley flour, unpolished rice flour, buckwheat flour, etc., is dipped in a sour agent, e.g. acid such as acetic acid, edible vinegar, etc., and added to wheat flour and one or two or more of water, common salt or noodle quality improver, grain quality improver, fat or oil, emulsion of fat or oil, antioxidant, preservative, seasoning, chemical seasoning, spice, alcohol, SAKE, MIRIN (sweet SAKE), soy sauce, MISO (fermented bean paste), SAKE lees, KOJI, yeast, rice bran, malt, malt liquor, embryo bud, enzyme, enzymic agent, nutriment enriching agent, food for improving nutrition, sense of eating, flavor, etc., are added to produce noodles.