NOODLE DOUGH COMPOSITION

From the paper

Abstract

Provided is a noodle dough composition of hulled rice-Phellinus Linteus which is processed into noodle type as food often eaten by the people and has excellent flavor and can be eaten in appropriate amount, by which Phellinus Linteus can be eaten without aversion. The noodle dough composition comprises 70-90 wt% of powder of at least one grains selected from the group consisting of wheat flour, buckwheat flour, sweet potato starch powder, potato starch powder, corn powder, and rice powder 0.2-10 wt% of hulled rice-Phellinus Linteus powder 0-2 wt% of buckwheat-Phellinus Linteus powder 0-1 wt% of green tea powder 0-10 wt% of soy powder and the rest of water. The composition further comprises 0.05-5 wt% of vegetable worms. The composition further comprises 5-10 wt% of soybean milk having concentration of 5-10 Brix.