PROBLEM TO BE SOLVED: To provide low-protein buckwheat noodle for specific consumers (nephritic patients), reduced in protein value more largely than a conventional one, and satisfying both of noodle-making quality and palate feeling.SOLUTION: The low-protein buckwheat noodle has the protein value of &le1 g in 100 g of content components, consists mainly of buckwheat flour and starch, and is produced by adding pregelatinized starch, a thickening agent and glucomannan without using wheat flour as a binder. The hydrolytic ratio based on the weight of flour in the noodle is set to &ge70%.COPYRIGHT: (C)2012,JPO&INPIT【課題】従来よりもたんぱく値を大幅に低下させ且つ製麺性と食感を両立させることができる特定消費者(腎臓病罹患者)向けの低たんぱくそばを提供する。【解決手段】100g中の含有成分において、たんぱく値が1g以下であることを特徴とする。そば粉とでん粉を主原料とし、つなぎに小麦粉を使用せず、α化でん粉と増粘剤とグルコマンナンとを添加し、粉重量に対する加水率を70%以上に設定する。【選択図】なし
