| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing non-fried instant noodle which is prevented from "browning due to brine" caused on non-fried instant noodle in its steaming step even when increasing the amount of brine added, so that a large amount of brine is added to a raw material differently from that to conventional instant noodle and thereby the non-fried instant noodle has full flavor of Chinese noodle. <P>SOLUTION: The method for producing non-fried instant noodle includes a step of adding 1.2-2.5 wt.% of brine to raw material flour to make noodle and steaming noodle ribbons. In the step, moisture-supplying treatment for giving moisture to the noodle ribbons is performed at least once to pregelatinize the noodle ribbons, and the noodle ribbons are dried. In addition, the moisture-supplying treatment preferably includes soaking the noodle ribbons in water during the steaming step to give the moisture to the noodle ribbons. <P>COPYRIGHT: (C)2012,JPO&INPIT |
