| 摘要 |
PURPOSE:To prepare Korean cold noodles having improved palatability and taste, by blending a noodle material consisting essentially of wheat flour, starch, etc. with hot water with stirring, heating the ingredient at a fixed temperature, and, if necessary, adding an alcohol solution to it, processing it into noodles. CONSTITUTION:Hot water is added to a noodle material consisting of wheat flour, starch, etc. and it is quickly kneaded with stirring. The temperature of the hot water is >=90 deg.C, preferably >=98 deg.C, and the amount of the hot water added is about 35-45wt% based on the powdered material. The temperature of the ingredient is 50-65 deg.C, the ingredient is made into a semipaste, and, if necessary, an alcohol solution is added to it. An auxiliary for noodle preparation, such as salt, carbonated water, etc. may be added to it. The prepared noodle ingredient is processed into a nooddle belt by rolls, and formed into noodle lines by cutting knives. |
