| 摘要 |
PURPOSE:To prepare noodles having excellent taste and flavor and preservable for a long period without causing the sticking of noodle strings, by filling noodles in a gas-barrier heat-resistant container, substituting the space with inert gas to attain a specific air content, sealing the container, and heating the content under pressure. CONSTITUTION:Wheat flour such as medium-gluten flour having a crude protein content of 8.0-8.5% is kneaded with water containing salt, glycine, phosphate, etc. and having a pH of 6.0-6.3, and is formed in the form of noodles, and if necessary subjected to the waving operation. The noodles are steamed with steam of 0.1-1.5kg/cm<2>G for 10-20min, adjusted to a water-content of 30-50%, if necessary cut to a proper size, and filled in a deep-drawn container made of a material having gas-barrier property and heat-resistant (e.g. laminated plastics, metal, etc.). The air in the container is substitued with an inert gas such as N2, CO2, etc. to attain an fir content in the conteiner of 40-55vol%, and the container is sealed. The noodles in the container are treated under high temperature and pressure with a hot-water retort to attain a core temperature of the noodle of <120 deg.C and an Fo value of 3.5-4.5. |
