QUICKLY COOKABLE JAPANESE NOODLE, ITS PRODUCTION AND FLOUR FOR QUICKLY COOKING JAPANESE NOODLE

摘要

PURPOSE:To obtain quickly cookable noodle capable of cooking in nearly half a time compared with a conventional noodle and having excellent texture by blending wheat flour with pregelatinized starch and heat-gelling type polysaccharides at a specified amount. CONSTITUTION:100% wheat flour is blended with 1-10% pregelatinized starch, 0.2-2.0% heat-gelling type polysaccharide and 0.1-1.0% polyphosphoric acid salt and these components are stirred, and proper amount of water is added thereto to prepare dough and the dough is cut to give long strips of noodle. The water content of the long strips of noodle is dried to 14-28% to provide the objective noodle. Furthermore, the noodle is cookable within 5-7min.