ITO TAKASHI,伊東 貴史,KOJIMA KAZUKO,小島 和子,IRIE KENTARO,入江 謙太朗,SUGA YOHEI,菅 洋平
申请号：
JP2015036047
公开号：
JP2016154507A
申请日:
2015.02.26
申请国别(地区):
JP
年份:
2016
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a method for producing cooked noodles having excellent noodle making properties, appearance, and texture.SOLUTION: A method for producing cooked noodles according to the present invention includes: a step of preparing noodle dough from a powder raw material containing 0.001-0.012 mass% of ferulic acid an aging step of placing the noodle dough for 15-120 minutes in an environment at an ambient temperature of 35-45°C and a noodle making and cooking step of making noodles from the noodle dough having undergone the aging step to obtain raw noodle strings and cooking the raw noodle strings by boiling. The method may include a step of freezing the cooked noodle strings obtained by the noodle making and cooking step.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】製麺性、外観及び食感に優れる調理済み麺類の製造方法を提供すること。【解決手段】本発明の調理済み麺類の製造方法は、フェルラ酸を0.001~0.012質量%含有する粉体原料から麺生地を調製する工程と、前記麺生地を雰囲気温度35~45℃の環境に15~120分間置く熟成工程と、前記熟成工程を経た前記麺生地を製麺して生麺線を得、該生麺線を茹で調理する製麺・調理工程とを有する。前記製麺・調理工程で得られた調理済み麺線を冷凍する工程を有していても良い。【選択図】なし
