| 摘要 |
PURPOSE:To obtain the title noodle having good stiffness and flavor and capable of readily loosening by boiling dried noodle or raw noodle, subjecting the boiled noodle to cooling treatment, packing and sealing the noodle into a heat-resistant bag and subjecting the sealed noodle to sterilization treatment under pressure and heating. CONSTITUTION:Dried noodle and raw noodle of wheat noodle, buckwheat, spaghetti, etc., is boiled, preferably at 95 deg.C so that water content of noodle strips after boiling is 62-74wt.% and then cooled, preferably after water cooling treatment (cooled so as to be 10-25 deg.C within 30 sec after start of cooling) and emulsion (preferably oil in water type emulsion in which oils and fats and water are blended at a ratio of oils and fats: water of 6:94-50:50), etc., is added thereto to loosen noodle strips and the loosened noodle strips are packed into a heat-resistant bag and sealed and then subjected to sterilization treatment under pressure and heating in conditions being 120-135 deg.C in temperature, >=4 in F0 value, -0.3-+0.3kg/cm<2> in difference between inner pressure of the bag under pressure and inner pressure of a sterilization treatment tank to provide the aimed noodle. |
