| 摘要 |
PURPOSE:To prevent the noodles from losing their firmness and lowering their elasticity, when they are thawed and enable the water after noodle boiling to be used as a soup by adding xanthan gum, a defoaming agent, a food oil and/or egg white to wheat flour. CONSTITUTION:100 pts.wt. of wheat flour are mixed with at least one of additives selected from 0.05 to 0.8 pt.wt. of xanthan gum, 0.1 to 3.0 pts.wt. of a defoaming agent (a sucrose fatty acid ester of less than 3 HLB), 0.1 to 3.0 pts.wt. of a food oil such as a palm oil and 0.2 to 3.0 pts.wt. of egg white, 28 to 36 pts.wt. of water and 1.0 to 3.0 pts.wt. of alcohol under a reduced pressure of 200 to 650mmHg, formed into noodle bands or strands, cut into noodle lines. Then, the lines are aged for 1 to 12 hours, boiled and frozen to give the subject refrigerated instant noodles. Then, 100 pts.wt. of frozen noodles are heated together with 300 to 800 pts.wt. of water for 1 to 10 minutes and a dust soup or concentrated soup is added thereto. |
