| 摘要 |
PURPOSE:To obtain noodles having texture with chewiness and a transparent feeling after boiling, by degassing and sealing dough for noodles and subjecting to extra-high pressure treatment. CONSTITUTION:Dough for noodles having about 1-100mm thickness is degassed and sealed and subjected to extra-high pressure treatment at room temperature under >=200MPa, preferably 300400MPa for about 5-30 minutes. Noodles having a transparent feeling after boiling and excellent flavor almost free from rough surface and collapse are obtained. |
