| 摘要 |
PROBLEM TO BE SOLVED: To provide means for freezing noodles, allowing the texture of tasty noodles obtained immediately after boiling to be maintained as it is; and means for preventing noodles from surface drying and from adhesion to each other when the frozen noodles are thawed and cooked with a microwave oven.SOLUTION: A dough is made by adding 2 to 6 parts by weight of NaCl, 0.1 to 1.0 part by weight of NaCO, and 25 to 45 parts by weight of water to 70 parts by weight of medium strength wheat flour, and kneading the mixture. In an aging step, the dough is aged at a temperature of 20 to 30°C. The aged dough is further kneaded, rolled, cut, boiled, and chilled with cold water to make noodles, which are rapidly dewatered. A predetermined amount of the noodles is randomly fed into a tray fitted to the shape of individual package. In a rapid freezing step, the noodles are rapidly frozen within 30 minutes by cold blast at -35°C or lower, and then packaged. |
