METHOD FOR PRODUCING MULTILAYER NOODLE

PROBLEM TO BE SOLVED: To provide a method for producing noodles capable of producing suitable noodles for noodles particularly for chow mein and fried Udon having a texture as to be burn of immediately after production or aromatic flavor of the noodles even when reheating them by a microwave oven or...

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Bibliographische Detailangaben
Hauptverfasser:	SHINNO TAE, MIYATA ATSUYUKI, NAGAI TAKAO
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 noodles capable of producing suitable noodles for noodles particularly for chow mein and fried Udon having a texture as to be burn of immediately after production or aromatic flavor of the noodles even when reheating them by a microwave oven or the like after refrigerating and storing.SOLUTION: The method for producing noodles includes: using multilayer noodles as a noodle to be formed; forming the layer consisting one side or both sides of the most outer layer of the multilayer noodles from noodle dough having 25-34 pts.mass of water to be added based on 100 pts.mass of grain flour. Preferably, wheat bran and/or wheat germ are blended with the noodle dough.