| 摘要 |
PROBLEM TO BE SOLVED: To reduce the acidity of a long life pasta and to improve its flavor/ texture. SOLUTION: This long life pasta in produced by using a noodle raw material having <=0.45 wt.%, preferably <=0.40 wt.% based on wheat flour weight of ash content in wheat flour in the noodle raw material. Preferably the pasta contains no durum semolina. Preferably the pasta contains at least one alkali agent selected from alginic acid, an alginate and an alginic acid ester. The method for producing the long life pasta is passed through (1) a process for adding water to a noodle raw material to prepare a dough, (2) a process for extruding the noodle dough and forming, (3) a process for steaming or boiling the formed dough to pregelatinize it, (4) a process for treating the steamed or boiled pasta with an acid and (5) a process for packing and sterilizing the pasta by heating. |
