| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing quick-boiled noodles where thin protecting film prevents noodles from getting out of shape due to softened noodle ribbons so as to attain favorable taste, even when compared with that of frozen noodles, require lower energy consumption than that of frozen noodles, and can make the noodles taste delicious, without requiring special equipment, such as freezing equipment in conveyance or storage, and in addition, even in kitchen. <P>SOLUTION: The method for producing quick-boiled noodles comprises a boiling process of boiling noodles to gelatinize the surfaces of the noodles, a soaking process of soaking the boiled noodles in water to enhance the water content in the noodles, and an organic acid-contact process of making the noodles come in contact with organic acid, to make the noodle ribbons have a pH of 6. <P>COPYRIGHT: (C)2008,JPO&INPIT |
