| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing dry noodle enabling production of dry noodle having characteristic palate feeling such as sticky feeling in Udon or raw pasta-like palate feeling in pasta and maintaining flavor and good taste of wheat flour. <P>SOLUTION: The method for producing dry noodle includes drying raw noodle by humidity-conditioning/drying treatment to have the moisture content of ≤15 mass%. In the method, the raw noodle is subjected to both of microwave irradiation treatment and the humidity-conditioning/drying treatment until the moisture content of the noodle becomes 24-17 mass%. Preferably the microwave irradiation treatment is performed under the output of the microwave of 0.5-1.5 kW to 1 kg of the raw noodle, and the humidity-conditioning/drying treatment subjected in combination with the microwave irradiation treatment is performed at the temperature of 25-50°C in the relative humidity of 60-85%. <P>COPYRIGHT: (C)2011,JPO&INPIT |
