| 摘要 |
PURPOSE: To obtain frozen noodles usable for a food simply by carrying out the fresh thawing for performing thawing with air and water in a stationary or a fluid state at normal temperatures without carrying out heat treatment by infiltrating a sugar liquid into noodle strips and then performing a freezing step. CONSTITUTION: Noodle strips such as flat noodles, wheat noodles, HIYA-MUGI (slender, long, white noodles made from wheat flour and served in a bowl of cold water with a few ice cubes), very thin white vermicelli made of wheat flour, Japanese buckwheat vermicelli, Chinese noodles, won ton, covering of a fried dumpling stuffed with minced pork, macaronis, gratin or pastas are heated in an aqueous solution at 60-100 deg.C for 1-60min and washed with water. A sugar liquid such as a thick malt syrup, a reduced thick malt syrup or an oligosaccharide is then infiltrated into the noodles to regulate the sugar content in the noodles to preferably 10-25wt.%. A freezing step of the resultant noodles is subsequently carried out to afford the objective frozen noodles. |
