| 摘要 |
PROBLEM TO BE SOLVED: To obtain frozen noodles same in palate feeling when boiled as usual noodles obtained boiling the raw noodles, and useful for Japanese buckwheat noodles, Chinese noodles, etc., by drying conventional noodle ribbons to regulate the moisture content within a specified range followed by boiling them, and then freezing. SOLUTION: First, a kneader is charged with medium wheat flour followed by adding a saline solution, and the mixture is kneaded for 15min and then made into noodle strips of 6-7mm thick by the use of a noodle-making machine. Secondly, the noodle strips are wrapped in a plastic bag so as not to get dry, and aged at room temperature for about one hour, and then calendered by a roll followed by making the calendered noodle strips into noodle ribbons by the use of a relevant machine, thus producing raw noodles. Next, the noodle ribbons obtained by the above conventional means are dried by a dryer to regulate the moisture content of the noodle ribbons at 1-20wt.%, and boiled for 2-3min, and then sprinkled with a small amount of oil followed by rapidly freezing the resultant noodle ribbons at -30 deg.C, thus obtaining the objective frozen noodles similar in palate feeling when boiled to usual noodles obtained by boiling the raw noodles. |
