PROBLEM TO BE SOLVED: To improve the physical properties (texture and taste) of conventional noodles rolled out by hand.SOLUTION: Brine water is attached to the surface of noodles as a result of directly spraying diluted brine water as mist to the noodles. As the brine water and the noodles are well blended, astringency of the noodles is changed, and the resistance to attachment of germs when the boiled noodles are cut is reinforced. As a result, the quality of the noodles is improved in combination with wheat flour, salt and oil.COPYRIGHT: (C)2012,JPO&INPIT【課題】従来の手延べ麺の物理的特性(食感、食味)の改善。【解決手段】希釈かん水を直接に霧状で噴霧する事で、結果的に表面にかん水を付着させる。かん水と麺が馴染む効果において、麺の収斂性に変化が生じ、茹で上げ後の歯への切断時の付着抵抗が補強され、小麦粉と塩と油の連携で上質な麺へと改善される。【選択図】図1
