| 摘要 |
A method of manufacturing instant noodles by freezing and thawing noodle strips, tempering thawed noodle and freeze drying is provided to produce instant noodles that can be eaten within 3 min after pouring hot water and mass-produced and maintains its chewy properties even though 30min has elapsed after pouring hot water. Mixed flour is kneaded, formed into noodle strips and frozen. The frozen noodles are thawed, slit into individual noodle strips, soaked in warm water at 65 to 75deg.C for 10 to 20 seconds, tempered with water of 30 to 45deg.C for 3 to 10 minutes, cooled by soaking in water of 18 to 25deg.C and then freeze-dried. The mixed flour contains 60% by weight of wheat flour(all-purpose flour), 20 to 25% by weight of starch(tapioca), 13.5 to 18.5% by weight of rice flour(japonica type), 0.3% by weight of active gluten, 0.2% by weight of baking soda and 1 part by weight of purified salt. |
