| 摘要 |
PURPOSE:To obtain the subject noodles excellent in glutinousness, chewiness, smoothness and long-term preservability by preparing each specific two kinds of noodle dough for outer and inner plies, calendering both kinds of dough into a noodle strip, which is then pregelatinized, adjusted to acidic pH region, packaged and sealed, and then hot-sterilized. CONSTITUTION:Raw flour such as wheat flour is, as necessary, incorporated with an alkaline agent, common salt etc., and kneaded with water to prepare noodle dough for outer ply. Meanwhile, a mixture of raw flour, with alginic acid and/or alginate, alkaline agent and, as necessary, common salt is kneaded with water to prepare another kind of noodle dough (neutral or slightly alkaline; pH is pref. at 6.5-9.0). Both kinds of dough are calendered into a noodle strip made up of outer ply/inner ply/outer ply, which is then made into noodle ribbons and pregelatinized. The resulting noodle ribbons are treated with an acid solution such as of acetic acid and adjusted to pH<=6, packaged and sealed, and then hot-sterilized, thus obtaining the objective noodles. |
