METHOD FOR PRODUCING COOKED NOODLE

To provide a cooked noodle that has a good flavor and seasoning compatibility, and has a good texture.SOLUTION: Provided is a method for producing cooked noodle. The method comprises a step of frying a pregelatinized noodle, the pregelatinized noodle is a multi-layer noodle having a multi-layer stru...

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Bibliographische Detailangaben
Hauptverfasser:	HARIGAI KOHEI, MIYATA ATSUYUKI
Format:	Patent
Sprache:	eng ; jpn
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:	To provide a cooked noodle that has a good flavor and seasoning compatibility, and has a good texture.SOLUTION: Provided is a method for producing cooked noodle. The method comprises a step of frying a pregelatinized noodle, the pregelatinized noodle is a multi-layer noodle having a multi-layer structure, the raw material flour of both outermost layers of the multi-layer structure contains a dry heat-treated wheat flour, and the contained amount of the dry heat-treated wheat flour in the raw material flour of the layers other than the outermost layer is smaller than that of the raw material flour of the outermost layer.SELECTED DRAWING: None 【課題】風味、及び調味料ののりが良く、かつ良好な食感を有する調理済み麺類の提供。【解決手段】調理済み麺類の製造方法。該方法は、α化した麺類を炒める工程を含み、該α化した麺類は、多層構造を有する多層麺類であり、該多層構造の両最外層の原料粉は乾熱処理小麦粉を含有し、該最外層以外の層の原料粉における乾熱処理小麦粉の含有量は、該最外層の原料粉と比べて少ない。【選択図】なし