| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide noodles having an unconventionally excellent taste and flavor by shortening the boiling time of the noodles, reducing boiling hot water which is discarded in a large amount, remarkably saving energy and time, producing an unconventionally large amount of a network structure of gluten in noodle bodies, remedying trouble that the network structure of the gluten is loosened when a previously produced dough or raw noodles, as necessary, are produced or boiled after the passage of time and correcting unpleasant hardness, a long boiling time and no taste of the noodles to be extruded and formed. <P>SOLUTION: The amount of water added to a raw material is restricted because of pressure-sensitive adhesion and viscoelasticity caused in the resultant hydrous raw material making noodle production, especially cutting to noodle strips and extrusion difficult and the restriction affects processing of other steps and suppresses noodle quality. The dough before providing the noodle strips is kept in a gentle frozen state to thereby relax the restriction. Effective processings of other noodle bodies can be carried out by relaxing the restriction to afford a method for producing the noodles with high convenience and the high-quality noodles. <P>COPYRIGHT: (C)2004,JPO |
