| 摘要 |
PURPOSE:To obtain instant noodles, excellent in handleability, keeping quality, uniformity, reconstituting properties, solubility, flavor and productivity and suitable as Chinese noodles, etc., by adding a specific seasoning, etc., such as a powdery seasoning onto a lump of dried noodles, heat-treating the lump of noodles, bonding and fixing the seasoning thereon. CONSTITUTION:Seasonings, spices and flavors containing either or both of a thermally solidifiable component or edible fats and oils which have <=100 deg.C melting point and are solids at ordinary temperature are formed into a powdery or granular shape and then added onto a lump of dried noodles produced according to a conventional method. The resultant lump of the dried noodles is then heat-treated to bond and fix the seasonings, spices and flavors on the lump of the dried noodles. Thereby, the objective instant noodles are obtained. |
