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Method of producing boiled noodles, method of improving texture after storage of boiled noodles, and boiled noodles
Method of producing boiled noodles, method of improving texture after storage of boiled noodles, and boiled noodles
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机译:煮面的制造方法,煮面保存后的质地改善的方法以及煮面
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摘要
PROBLEM TO BE SOLVED: To provide a production method for obtaining boiled noodles as boiled noodles obtained by boiling dry noodles, and improved in texture after refrigerating or freezing, boiled noodles, and a texture improvement method for improving texture after refrigerating or freezing of boiled noodles obtained by boiling dry noodles.SOLUTION: A production method for boiled noodles includes: a step of soaking dried noodles having a protein extraction rate of 30% or less in a soaking solution so as to put the moisture content of noodles into a range of 44-53 mass%; and a step of boiling the noodles after soaking. In the production method for the boiled noodles for a refrigeration food product, the dry noodles contain tapioca starch, and the noodles are soaked in a soaking solution obtained by adding organic acid to a soaking solution so as to put pH of the noodles after soaking into a range of 4.0-6.0 followed by boiling, and eaten without being re-heated after six hours or more pass under a refrigeration condition.SELECTED DRAWING: None
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