METHOD FOR PRODUCING MULTILAYERED HALF-COOKED NOODLE

PROBLEM TO BE SOLVED: To provide half-cooked noodles having no residual core in the inside when boiled, soft and smooth palate feeling, and glutinousness. SOLUTION: The objective method for producing multilayered half-cooked noodles comprises preparing inner layer noodle strips and outer layer noodl...

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Bibliographische Detailangaben
Hauptverfasser:	KANEKO KOJI, MATSUBAYASHI SATOKO, KODAMA AYAKO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide half-cooked noodles having no residual core in the inside when boiled, soft and smooth palate feeling, and glutinousness. SOLUTION: The objective method for producing multilayered half-cooked noodles comprises preparing inner layer noodle strips and outer layer noodle strips through rolling pressure, nipping the inner layer noodle strips with the outer layer noodle strips to combine them, wherein 1-20 wt.% of starch based on wheat flour and/or buckwheat flour is added only to the inner layer noodle strips.