| 摘要 |
PROBLEM TO BE SOLVED: To prepare the subject instant noodle composed of hot-air dried noodle restorable to an eatable state by dipping in hot water, etc., and a seasoning material for preparing soup to drink at a low temperature, excellent in the palatability of noodle, having clearness in the soup, extremely high in quality and good in acceptability. SOLUTION: This instant noodle is composed of hot-air dried noodle restorable to an eatable state by dipping in hot water, boiling, etc., and a seasoning material for preparing soup to drink at a low temperature. The hot-air dried noodle is preferably prepared by compounding 100 pts.wt. of a starchy substrate with 1.5-4 pts.wt. of salt, 0.3-2 pts.wt. of brine and 25-45 pts.wt. of water. Further, preferably the noodle strings has 1-1.5mm in width and 0.8-1.1mm in thickness (at the eating time at a low temperature, 1.7-2.5mm in width and 1.1-1.7mm in thickness). The seasoning material is preferably composed of 1.3-2.3wt.% of salt, 0.5-0.8wt.% of free amino acid, 0.4-1.2wt.% of sweetening material and 1.2-2wt.% of oil, and the pH of the material is preferably at 4.8-6.5. The oil for the seasoning material is preferably a vegetable oil such as palm oil or corn oil. |
