| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing noodles capable of being cooked to a eatable state with very low energy consumption by short-time heating, while attaining superior texture level which is not inferior to that of row noodles or frozen noodles, and will not reduce the texture, even after a passage of time, until cooking by boiling. <P>SOLUTION: The method for producing noodles, having 38 wt.% or higher and 70 wt.% or lower water content, includes making the noodle by adding the first starch and the second starch gelatinized at a lower temperature than the first starch to flour; gelatinizing the made noodle by heating, to gelatinize the starch at the surface layer part; and to form the noodle core part into a state which is not gelatinized than the surface layer part so that the gelatinization of the starch at the surface layer part and the noodle core part is not graded. <P>COPYRIGHT: (C)2009,JPO&INPIT |
