JPS55165768A - Preparation of noodle - Google Patents

Abstract

PURPOSE:To improve the taste and palatability of noodles, by sandwiching a noodle strip prepared from wheat flour, unpolished rice flour, beans, and table salt, between a pair of noodle strips prepared from wheat flour, etc. and 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, buckwheat flour or unpolished rice flour, beans, dried bean curd, soybean milk, etc., with water containing table salt or table salt and 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 with water containing table salt and a noodle improver, and pressing the dough. The noodle improver is, e.g. an emulsifier such as a glycerin fatty acid ester, a sorbitan fatty acid ester, etc., a sizing agent such as sodium arginate, etc.