| 摘要 |
PROBLEM TO BE SOLVED: To obtain noodle or pasta which can be boiled to 'al dente' or to a flexible and hard state in a shortened boiling time by bringing dried pasta or dried noodle into contact with warm water so that their water content reaches a specific value. SOLUTION: Dried pasta or dried noodle are brought into contact with warm water at 35-90 deg.C, preferably 65-85 deg.C to absorb water so that the water content of the pasta or noodle lines is adjusted to 30-70%, preferably 40-60%. The dried pasta is brought into contact with water by dipping them in warmed water. The dipping time is preferably 6-18 minutes in case that the warmed water is at 65-85 deg.C. Further, in order to increase the storability after water absorption or for seasoning, table salt, sugar, alcohol and the like, spices or food additives may be dissolved or dispersed in the water and they can be adsorbed or absorbed in the pasta. When the pasta or noodle products are stored for a long period of time, they can be preferably refrigerated. |
