Production of noodle

Abstract

Abstract PURPOSE:Noodle lines are sterilized under high-temperature and high-pressure conditions in a retort as the noodle lines are kept above 100 deg.C to produce boiled or steamed noodles with good texture. CONSTITUTION:Noodle lines are adjusted in water content to 35-40% and packed with a material for retorting and sterilized in a retort under conditions of 100-150 deg.C and 1.03-4.9kg/cm<2> for 1-30min so that the noodle lines exceed 100 deg.C. The water content is controlled by adjusting the water that is added, when noodle lines are made or dipping in hot water or boiling or steaming after noodle lines are made. This process is applicable to Japanese wheat noodle (UDON), buckwheat noodle (SOBA), Chinese noodle, spaghetti or macaroni.

Inventors

• 👤 Yutaka Goto
• 👤 裕 後藤
• 👤 Ryutaro Ozawa
• 👤 小沢　龍太郎
• 👤 Gengo Ogawa
• 👤 小川　玄吾

Bibliographic Details