| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing instant noodles by which the flavor of Chinese noodle (the flavor of brine water) is given to the noodles or is reinforced, or instant noodles free from browning are obtained in spite of high brine water content in noodle ribbons. <P>SOLUTION: The method for reinforcing Chinese noodle flavor comprises the following process: making a mass of instant noodles having ≥105°C of the surface temperature of the noodle mass produced through drying treatment after pregelatinization adsorb brine water-containing liquid during the surface temperature of the dried noodle mass is kept at ≥105°C or while heating the dried noodle mass produced through the drying process so as to have ≥105°C of the surface temperature of the noodle mass. Specifically in fried instant noodles, the Chinese noodle flavor-reinforcing effect is excellent. <P>COPYRIGHT: (C)2007,JPO&INPIT |
