| 摘要 |
PURPOSE:To obtain boiled noodle having excellent texture, taste and preservability without using a quality improver and useful for consumer, etc., by subjecting dried noodle to heat treatment at water content and temperature each kept in prescribed range and boiling the noodle. CONSTITUTION:Dried noodle of UDON (Japanese noodle), SOOMEN (thin wheat noodle), etc., is subjected to heat treatment in a state of water content of 5-20wt.%, preferably 10-17wt.% at 80-160 deg.C and boiled to provide the objective boiled noodle. |
