METHOD FOR PRODUCING INSTANT NOODLES

To provide a method for producing instant noodles, which makes it possible to improve noodle productivity and a mouthfeel of the noodles, even if an amount of salt used in water for kneading is reduced.SOLUTION: A method for producing instant noodles is provided, in which the main base powder and wa...

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Bibliographische Detailangaben
Hauptverfasser:	SANADA KOHEI, ISHIDA SHOGO
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 method for producing instant noodles, which makes it possible to improve noodle productivity and a mouthfeel of the noodles, even if an amount of salt used in water for kneading is reduced.SOLUTION: A method for producing instant noodles is provided, in which the main base powder and water for kneading, which contains 0-10 g of salt and 1-6 g of monosodium glutamate with respect to 1 kg of the main base powder, are mixed and kneaded to make noodle dough. The noodle dough is shaped into noodles, and as needed, the noodles are steamed and then dried. This method improves noodle productivity and a mouthfeel of the noodles, even if an amount of salt used in the water for kneading is reduced.SELECTED DRAWING: Figure 8 【課題】本発明は、麺の練り水に使用する食塩を減量する場合においても、製麺性や食感が改善された即席麺の製造方法を提供することを目的とする。【解決手段】主原料粉と、主原料粉１ｋｇに対して、食塩０～１０ｇ、グルタミン酸ナトリウムを１～６ｇとなるように溶解した練り水と、を混捏して麺生地を作製し、製麺して麺線を作製し、必要により蒸煮し、乾燥することにより、麺の練り水に使用する食塩を減量する場合においても、製麺性や食感が改善された即席麺の製造方法を提供することができる。【選択図】図８