DRIED NOODLE PRODUCTION PROCESS

To provide a dried noodle that is easily loosened during cooking and has a resilient and glutinous texture.SOLUTION: Provided is a process, which is a dried noodle production process, and which includes boiling a raw noodle, storing the boiled noodle in an environment of 0 to 10°C for 3 hours or mor...

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Bibliographische Detailangaben
Hauptverfasser:	YAMAJI TAKESHI, MIZUKAMI MASAKAZU, TAKEKOSHI YUTARO, KITA TAKEOMI, KAMATA MASAHIKO
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 dried noodle that is easily loosened during cooking and has a resilient and glutinous texture.SOLUTION: Provided is a process, which is a dried noodle production process, and which includes boiling a raw noodle, storing the boiled noodle in an environment of 0 to 10°C for 3 hours or more, and then drying it to a water content of 14% or less.SELECTED DRAWING: None 【課題】調理時のほぐれが良く、かつ弾力と粘りのある食感を有する乾麺の提供。【解決手段】乾麺の製造方法であって、生麺をボイルすること、ボイルした麺を０～１０℃の環境下で３時間以上保管し、次いで水分含量１４％以下まで乾燥させること、を含む方法。【選択図】なし