| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing instant noodles which supplies instant noodles using starch different from potato starch conventionally used in its compound as raw material so as to increase choices in its palate feeling while maintaining the palate feeling with good smoothness and resilience which are the feature of the potato starch, as inexpensive starch raw material. <P>SOLUTION: The method for producing instant noodles comprises using processed starch obtained by subjecting waxy corn starch and/or tapioca starch to cross-linking treatment so as to have a degree of swelling of 55-12 and a solubility of ≤30. <P>COPYRIGHT: (C)2007,JPO&INPIT |
