| 摘要 |
PROBLEM TO BE SOLVED: To produce high-quality frozen noodles having excellent texture and flavor even by carrying out slow thawing. SOLUTION: Noodle strips 17 are intermittently dipped in boiling water, boiled and then frozen. The ratio η of the total pulling up time Wi in which the noodle strips 17 are pulled up from the boiling water to the total boiling time WT is set at 20-45%. Thereby, the gelatinization of starch can be made to proceed not only during the period when the noodle strips 17 are dipped in the boiling water but also during the period when the noodle strips 17 are pulled up from the boiling water. As a result, the degree of gelatinization just after the boiling can be raised and the frozen noodles of good quality can be produced even by carrying out the slow thawing. |
