METHOD FOR PRODUCING INSTANT NOODLE

• Main Authors: SUZUKI KATSUYOSHI, IWAI KATSUKI, MIYATA ATSUYUKI, OMORI AKIFUMI, MATSUOKA YOSHIHIRO, ODA KENJI
• Format: Patent
• Language: English; Japanese
• Published: 17.08.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a method for producing instant noodles which are well reconstituted in hot water and have excellent palate feeling.SOLUTION: A method for producing instant noodles includes: laminating an outer layer noodle strip prepared from dough of pH 6.0 or more on an inner layer noodle strip prepared from dough of pH 3.5-5.5 so as to prepare multilayer noodles having a laminated structure in which an inner layer is arranged between two outer layers; and pregelatinizing the multilayer noodles followed by frying in oil or drying. The dough of the inner layer noodle strip is prepared preferably by kneading a raw material powder with water at pH 3.5-5.5.SELECTED DRAWING: None 【課題】湯戻りがよく、良好な食感を有する即席麺類の製造方法の提供。【解決手段】ｐＨ６．０以上の生地から調製した外層麺帯と、ｐＨ３．５～５．５の生地から調製した内層麺帯とを積層して、２つの外層の間に内層が配置された積層構造を有する多層麺類を調製すること、該多層麺類をα化し、次いで油揚げ又は乾燥させて即席麺類を製造すること、を含む方法。好ましくは、内層麺帯の生地が、原料粉と水分をｐＨ３．５～５．５で混捏することで調製されたものである、方法。【選択図】なし