| 摘要 |
PROBLEM TO BE SOLVED: To provide cold noodles which does not need heating for eating, are eatable either directly or by merely sleaving them with cold water or the like, and can maintain good conditions of taste and texture in a cold storage state.SOLUTION: A method for producing cold noodles includes the steps of: (a) mixing raw material powders consisting of (A) 60-80 wt.% of wheat flour and/or buckwheat flour, (B) 20-40 wt.% of etherified starch, and (C) 0.1-1.0 wt.% of alginic acids, while adding kneading water, and extruding or kneading the resulting mixture under vacuum to form noodle ribbons; and (b) boiling the noodle ribbons in a boiling solution containing calcium followed by washing with water, cooling, and draining so that the water content of the drained noodles is 71-81 wt.%. No heating sterilization treatment is performed after the step (b). |
