METHOD FOR PRODUCING BOILED CHINESE NOODLES

PROBLEM TO BE SOLVED: To provide a method for producing Chinese noodles, by which the Chinese noodles boiled up in a higher boiling yield than ordinary yields, having a reduced calorie per meal, holds an original noodle-like properties, namely excellent appearance, texture and smoothness are produce...

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Bibliographische Detailangaben
Hauptverfasser:	ISHIDA MIYUKI, ODA KENJI, MIZUKAMI MASAKAZU, SUGIMOTO KATSUHIKO, KAMATA MASAHIKO
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 a method for producing Chinese noodles, by which the Chinese noodles boiled up in a higher boiling yield than ordinary yields, having a reduced calorie per meal, holds an original noodle-like properties, namely excellent appearance, texture and smoothness are produced, even when the Chinese noodles are boiled up in a high boiling yield. SOLUTION: The method for producing the boiled Chinese noodles includes forming noodles from 20 to 40 mass% (converted into dry product) of wheat gluten, 40 to 80 mass% of phosphate-cross-linked starch, and 0 to 40 mass% of wheat flour as noodle raw materials and then boiling up the obtained raw noodle filaments in a boiling yield of 300 to 530%. COPYRIGHT: (C)2011,JPO&INPIT