| 摘要 |
of the disclosure Non-fried oil-free instant cooking dry noodles are manufactured by preparing a mixture of raw noodle material containing from 25 to 45% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then rolling the mixture into a web form; thereafter with or without external application of water onto the surfaces of the web, steaming the web at gauge pressure of 0.5 - 1.5 kg/cm for 2 - 5 minutes until the starch therein has an .alpha.-conversion degree of at least 85%; followed by preliminary heating preferably at 80 - 110.degree.C for 2 - 5 minutes to adjust the water content to 15 35% by weight; then shaping the web into individual noodles; and then further drying these noodles at 55 160.degree.C until the water content becomes 13% or smaller by weight. These dry noodles are not sticking to each other, have smooth surfaces and have fine porous texture, and are easily transformed to cooked state by immersion in hot water for a short time, giving good sense, feel and taste. Also, these dry noodles are stable and have good durability during storage of an extended period of time. |
