| 摘要 |
PROBLEM TO BE SOLVED: To provide a boiled wheat noodle capable of preventing rapid rise of blood glucose level after ingestion without spoiling the softness and viscoelasticity as features of the texture of wheat noodle.SOLUTION: A boiled wheat noodle having improved viscoelasticity is produced by a process including the steps of: making noodle from wheat noodle dough obtained by kneading noodle raw material containing wheat flour and alginate; boiling the produced noodle lines; immersing the boiled noodle lines in a calcium solution for the formation of calcium alginate gel; and performing thermal sterilization after freezing treatment or filling into a film. Using wheat flour and common salt only as raw material, the boiled wheat noodle has improved viscoelasticity such that the compression depth indicating rupture stress becomes larger when a noodle line reboiled to the edible state is cut off by a rheometer compared to a control of boiled wheat noodle prepared in the same way. Means for improving the viscoelasticity includes: (A) compounding of starch having a gelatinization viscosity higher than that of wheat flour in addition to wheat flour and alginate as noodle raw material; and/or (B) boiling treatment for the noodle lines at a temperature of higher than 100°C under a pressure higher than the atmospheric pressure. |
