| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing non-frying ready-to-eat noodles with the noodle ribbons well-reconstitutable within a defined period of time when to be eaten, and good in unfolding, palate feeling, etc., and to provide such non-frying ready-to-eat noodles produced by the method. <P>SOLUTION: The method for producing non-frying ready-to-eat noodles comprises the following process: two or more noodle strips obtained by adding water to a wheat flour-based grain flour material followed by making a kneading to obtain a laminate; in this case, the laminate interface(s) is(are) sprinkled with at least one kind of powder or granules selected from that(those) of gelatin, collagen and collagen peptide to ensure the powder (granules) to be laid laminarly in the noodle strips; wherein the mass of the noodle strips at least one kind of powder (granules) selected from the gelatin, collagen and collagen peptide is(are) adjusted to be at 0.5-5 mass% relative to the mass of the noodle strips; hereinafter, conventional means are conducted. <P>COPYRIGHT: (C)2012,JPO&INPIT |
