| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing retort wheat noodles capable of retaining excellent texture, particularly, firm texture of the hardness on the surface of the noodles without crumbling of the surface of the noodles, or dissolving of the boiled noodles or generation of muddiness in a noodle sauce even if the wheat noodles are subjected to a retort treatment for pressurizing and sterilizing the noodles at high temperature after sealed with the noodle sauce (broth and soups), or if the wheat noodles immersed in the noodle sauce for a long period of time are preserved for a long period of time. <P>SOLUTION: As noodle raw materials, 25-35 mass% (in terms of dry substance) of wheat gluten, 45-65 mass% of phosphate cross-linked starch powder and 0-20 mass% of wheat flour are used. Further, a pH adjuster is added to the noodle raw materials so that the pH value of the noodle dough is in the range between 6.5 and 7.5 to obtain raw noodles. The raw noodles thus obtained are steamed, and sealed and packaged together with the noodle sauce thereafter, and subjected to the retort treatment. <P>COPYRIGHT: (C)2012,JPO&INPIT |
