| 摘要 |
PURPOSE:To obtain the subject food, having sufficient chewiness and preventing deterioration in quality such as browning by hot pressing sterilization under pressure by using multilayered noodles in which the periphery of an inner layer containing an aqueous solution of potassium carbonate added so as to provide a high pH is covered with an outer layer at a lower pH than that of the inner layer. CONSTITUTION:Multilayered noodles composed of an inner layer containing an aqueous solution of potassium carbonate so as to provide pH7.2-9.4 and an outer layer at pH4-7 are initially prepared. The resultant multilayered noodles, as necessary, are then subjected to waving and steaming treatment and further boiling treatment at preferably >=95 deg.C so as to afford 55-70wt.% moisture content after boiling. The resultant boiled multilayered noodles are subsequently cooled and then subjected to hot pressing sterilization, preferably by a constant differential pressure type sterilizing method to provide the objective product. |
