| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a compact and also highly-qualified pressurized instant noodle mass solving the following problems in a conventional method of pressurizing an instant noodle mass to make it compact where an instant noodle mass is steamed to be given flexibility and thereafter pressurized: requirement of re-drying after pressurization; and cause of adhesion of noodle ribbons or flavor deterioration. <P>SOLUTION: The method for producing a pressurized instant noodle mass comprises the following process: charging an instant noodle mass cooled down to ≤40°C after being dried into superheated steam; and subjecting the noodle mass to compression molding while the noodle ribbons have flexibility. The superheated steam where the noodle mass is put is preferable to have temperature of 125-175°C and a closing time ranging from 30 sec to 2 min. <P>COPYRIGHT: (C)2007,JPO&INPIT |
