METHOD FOR PRODUCING BOILED NOODLE, AND THE BOILED NOODLE

PROBLEM TO BE SOLVED: To provide a method for producing boiled noodles for obtaining boiled noodles having palate feeling excellent in smoothness, and having stiffness and excellent viscoelasticity. SOLUTION: This method for producing the boiled noodles includes soaking raw noodle ribbons in a nonpr...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	TOYODA HAJIME, ODA KENJI, MIZUKAMI MASAKAZU
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for producing boiled noodles for obtaining boiled noodles having palate feeling excellent in smoothness, and having stiffness and excellent viscoelasticity. SOLUTION: This method for producing the boiled noodles includes soaking raw noodle ribbons in a nonpregelatinized condition, obtained by an ordinary method, in an alkaline aqueous solution of pH 8-12 at 5-50°C for 0.5-10 min, and boil-treating the product. COPYRIGHT: (C)2010,JPO&INPIT