| 摘要 |
PROBLEM TO BE SOLVED: To provide a production process for instant noodles that can readily restore through simple cooking for only 3-4 minutes and give smooth and response texture like usual raw noodles with excellent hot-water restorability by admixing starch to the main raw materials for noodles and swelling and drying the flour mixture with hot air. SOLUTION: A main material, for example, wheat flour, buckwheat flour or the like is mixed with 2-50 wt.% of starch and the mixture is made into noodle lines in a usual manner. The noodle lines are steamed, subjected to the primary drying with hot air at 60-100 deg.C, until the moisture content is lowered down to 18-27% in the noodle line. Then, when the steamed noodle lines are transferred with a net conveyer, the air, an inert gas or their mixture from the high pressure chamber are blown from a plurality of the jetting nozzle tubes arranged to the upper side and the lower side of the noodle line-conveying net conveyer to the transferred noodle lines at a high speed and a temperature controlled to 100-160 deg.C and the noodle lines are secondarily swollen and dried thereby. |
