| 摘要 |
PURPOSE:To produce instant noodle having excellent preservability of the taste and flavor, keeping the original color of the ingredient, by adding a powdery (or granular) material such as a seasoning containing a component solidifiable by moisture absorption to a lump of dried noodle, humidifying the noodle to fix the seasoning, etc., and properly drying the product. CONSTITUTION:A seasoning, spice, flavor, etc. containing a component solidifying with moisture, e.g. sugar alcohol, protein, etc., is pulverized or granulated, and the powder or granule is metered by a soup-filler, etc., and supplied and added to a lump of noodle. The seasoning, etc., is optionally dispersed over the surface of the noodle lump with a vibrator, and the product is humidified in a humidifier to fix the seasoning, spice or flavor to the noodle lump. The objective noodle can be prepared by properly drying the product. |
