| 摘要 |
PURPOSE:To obtain frozen noodles, having a higher moisture content near the surface than that in the interior thereof, excellent in chewiness, texture and springiness without losing the firmness in boiling and suitable for thawing and cooking in a microwave oven, etc., by treating boiled noodles into a state thereof with a remaining undercooked part in a shortened boiling time under specific conditions. CONSTITUTION:This method for producing the objective frozen noodles is to form noodles boiled into a state thereof with a remaining undercooked part in a shorter boiling time than that in a conventional method into a lump of a suitable size, quick freeze the formed lump, immerse the frozen lump in a solution containing a thickener such as xanthan gum at 0-10 deg.C, then take out the lump, further carry out microadjustment with a spray, etc., so as to apply the solution in an amount of about 10-40g based on 100g lump of the noodles thereto, subsequently quick freeze the resultant lump and freeze the applied solution. Furthermore, the frozen noodles in a form separated from a frozen soup prepared separately from the frozen noodles are preferably integrally packaged in a suitable packaging shape to simultaneously thaw and cook the noodles and soup with a microwave oven, etc. |
