| 摘要 |
PURPOSE:Noodle lines are steamed to convert the starch into alpha-form, tightly packed, sterilized by heating and cooled, thus giving instant and half-boiled noodle that can be eaten just by immersing in hot water and has improved storage stability in spite of no use of hydrogen peroxide. CONSTITUTION:Noodle lines made by usual method are steamed with 100 deg.C steam for 1.5-2min to convert the starch into alpha-form and packed into pouches along with equal or a little less amount of water (90-100% of the noodle) and sealed so that air remains in the pouches in an amount of about 40-50cc/100g noodle. These pouches are boiled in hot water of about 90 deg.C under rotation of 1-5turns/min for 20-25min and sterilized by heating in a retort to 110 deg.C for 20min, then cooled to keep the water content in noodle 68-71%. |
