| 摘要 |
PROBLEM TO BE SOLVED: To prepare noodles resistant to become viscid in hot water, keeping sufficient stiffness, having excellent taste and palatability and useful for instant noodles, etc., by adding a diglycerol di-fatty acid ester and an organic acid in the kneading of a stock flour such as wheat flour with kneading water to prepare a noodle dough. SOLUTION: The objective noodles can be produced by kneading 100 pts.wt. of wheat flour or stock flour composed mainly of wheat flour and starch with kneading water while adding preferably 0.01-3 pts.wt. of a diglycerol di-fatty acid ester such as a diglycerol di-fatty acid ester composition containing >=40wt.% of a diglycerol 1,6-di-saturated fatty acid ester and preferably 0.01-1.0 pt.wt. of an organic acid such as acetic acid, forming the obtained noodle dough to noodle strings, gelatinizing the strings, treating with an acidic liquid to adjust the pH of the noodle strings to acidic region, packaging and sealing the noodles and thermally sterilizing the packaged product. |
