| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing instant dried noodles without being scorched, having glossy appearance and excellent in flavor, elasticity and returning properties by steaming the dough noodles and drying the steamed noodles under a specific condition. SOLUTION: Dough noodles obtained by a conventional method is steamed, and the steamed noodles are subjected to the first drying by hot wind at 60-100 deg.C (preferably having 2-30 m/sec wind speed) to regulate the water content of the steamed noodles so as to be 20-27%. The noodles subjected to the first drying is subjected to the second swelling and drying by high-speed jetting of a high temperature gas at 120-160 deg.C consisting of a temperature-controlled air or inert gas, or a mixture thereof, for example at 20-70 m/sec wind speed, from plural jetting nozzle tubes arranged at the upper and lower parts of a net conveyer for conveyance while the steamed noodles after the first drying is conveyed by the net conveyer for the conveyance to provide the objective instant dried noodles having 1.23-1.44 swelled degree. Preferably, the raw material for the noodles contains an alkali agent to regulate the pH of the dough noodle so as to be 7.00-9.50. |
