| 摘要 |
PURPOSE:To obtain a product superior to the conventional instant noodles in points of loosening, shape retention, and preservation properties, and tastes, restorable in a short time, by treating noodles in specific steps. CONSTITUTION:Noodles, e.g. wheat vermicellis or noodles (udon), buckwheat vermicellis (soba), perforated or fermented noodles, macaroni, or spaghetti, are subjected to alpha-starch treatment, preferably steamed for 3-5min and boiled for 2-20min, immersed in a solution comprising a hydrophilic substance, e.g. common salt, sugar, a surfactant such as a sugar ester, an alcohol such as ethanol, or saccaride such as lactose, in a concentration of 0.25-5wt% for 30min-1hr, frozen slowly, preferably pretreated at -50 to -10 deg.C for 2-10min and frozen at -30 to -5 deg.C for 20min, and vacuum dried at 30-50 deg.C and 0.1-0.5torr for 15-30hr. |
