| 摘要 |
PROBLEM TO BE SOLVED: To obtain a high-quality instant noodle having a palatability as near to that when boiling up a raw noodle as possible and improved in a cooking feeling and to obtain a noodle prevented from mutually adhering among noodle lines, uniformly restored and having a good palatability. SOLUTION: This method for producing the instant noodle comprises the following (a) to (e) processes: (a) a process of adding a water-soluble hemicellulose to a raw material powder and/or a mixing water to prepare a noodle dough; (b) a process of cutting out the noodle dough to make the noodle line after rolled out or pushing out to make the noodle line; (c) a process of boiling the noodle line to carry out a pregelatinizing treatment; (d) a process of making the surface of the noodle line subjected to the pregelatinizing treatment adhere the water-soluble hemicellulose; and (e) a process of carrying out a drying treatment of the noodle line of which the surface adheres the water-soluble hemicellulose. |
