| 摘要 |
To provide a method for producing instant noodles comprising non-fried instant noodles with no wave, having slimy smoothness and viscoelasticity similar to those in boiled raw noodle but unavailable in conventional noodles such as wheat noodles or buchwheat noodles, causing no blister when steaming noodle strips, generating no longitudinal porosity or short noodles when cooked and taken, and favorably raveled out. The method for producing instant noodles comprises at least one of the following processes after changing an ordinary production process taken in a method for producing such kinds of noodles, namely a method of steaming noodle strips to pregelatinize them and cutting out the steamed noodle strips to make them noodle ribbons: a kneading process under reduced pressure; a process of using powdery oil and fat and/or lecithin as submaterial for making noodles; a process of using gluten as the submaterial for making noodles; and a process of spraying water, emulsified oil and fat solution and lecithin solution on the surface of the noodle strips just before the process of steaming the noodle strips. |
