| 摘要 |
Quick boiling or instant cooking noodles such as udon, soba and hiyamugi or pastas such as spaghetti or macaroni can be produced by a process which includes the steps of heating dry noodles or pastas with either wet or dry heat for a short time to modify only the surface layer portion of the noodles or pastas, removing the surface moisture if the heating is done by wet heat, subsequently contacting the noodle or pasta strings with water to have it absorbed, and reheating the noodles or pastas if the final product is of an instant cooking type. The noodles or pastas thus produced can be prepared by merely boiling them for a short time or by simply pouring in hot water and letting stand for a short time or by just cooking them in a microwave oven; the thus prepared noodles or pastas have the same texture as is obtained by fully boiling dry or raw noodles or pastas. |
