| 摘要 |
PURPOSE:To prepare noodles which can be reconstituted quickly without lowering the taste, and can be loosened easily at table, by adding an emulsifier, etc. which is solid at normal temperature to the raw material noodle, and making the mixture to noodles. CONSTITUTION:An edible emulsifier (e.g. fatty acid monoglyceride) and/or an edible oil or fat (e.g. hydrogenated hardened beef tallow) having particle size of about 10 mesh and solid at normal temperature (having a melting point of >=about 40 deg.C) are used as additives for the titled noodle. Raw materials of noodle (a mixture of wheat flour as a main raw material and cereal flour, noodle- improving agent, seasoning, etc.) are added with about 0.2-3% of the edible emulsifier, and kneaded thoroughly with water. The obtained noodle pastry is cut into noodles with a cutter, steamed for about 1-4min with steam having a pressure of about 0.5-2kg/cm<2>(G), if necessary seasoned, and cut and dried to obtain the objective noodles which can be reconstituted quickly. When the oil or fat is used in place of the emulsifier, its amount is selected to be about 0.2-15%. |
