초록 ▼

Non-fried oil free instant cooking dry noodles are manufactured by preparing a mixture of raw noodle material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then rolling the mixture into a web

Non-fried oil free instant cooking dry noodles are manufactured by preparing a mixture of raw noodle material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then rolling the mixture into a web form; thereafter with or without external application of water onto the surfaces of the web, steaming the web at gauge pressure of 0.5-1.5 kg/cm2 for 2-5 minutes until the starch therein has an a

대표청구항 ▼

A method of manufacturing non-fried oil-free instant cooking dry noodles, comprising the steps of: (a) preparing a mixture of raw noodle material consisting essentially of at least one starch-containing component comprised mainly of wheat flour and having a water content of at least 25% by weight re

A method of manufacturing non-fried oil-free instant cooking dry noodles, comprising the steps of: (a) preparing a mixture of raw noodle material consisting essentially of at least one starch-containing component comprised mainly of wheat flour and having a water content of at least 25% by weight relative to the weight of the starch-containing component while avoiding to the extent possible kneading the mixture during mixing, (b) forming the mixture of step (a) into a web, (c) steaming said web until said starch therein has an a93% as measured by the diastase enzyme process, (d) subjecting the steamed web to preliminary drying to adjust the water content of said web to 15-35% by weight, (e) shaping said web into individual noodles, and then (f) further drying said individual noodles until the water content of said noodles is reduced to at most 10% by weight relative to the weight of the noodles thus dried.