Dried noodles and production method thereof
AssigneeSanyo Foods Co., Ltd.
InventorYoshiaki NAGAYAMA
Life of this patent
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Abstract
The purpose of the present invention is to produce dried noodles in which “cracking of noodle strings”, which has been a problem accompanying high-temperature hot-air drying, is prevented or suppressed. Disclosed are dried noodles including: a main ingredient; and at least one crosslinked pregelatinized potato starch selected from the group consisting of etherified, cross-linked, pregelatinized potato starch, and esterified, cross-linked, pregelatinized potato starch, wherein the viscosity of the cross-linked, pregelatinized, potato starch is 50 mPa·s or less under measurement conditions where the slurry temperature is 20° C., the slurry concentration is 5% by mass, and the revolving speed is 60 rpm.
Claims8
Dried noodles comprising a main raw material and at least one crosslinked gelatinized potato starch selected from the group consisting of etherified crosslinked gelatinized potato starch and esterified crosslinked gelatinized potato starch, wherein the viscosity of the crosslinked gelatinized potato starch is 50 mPa·s or less under measuring conditions of a slurry temperature of 20° C., slurry concentration of 5% by weight, and rotating speed of 60 rpm.
A method of producing dried noodles, comprising:
- mixing and kneading a main raw material, at least one crosslinked gelatinized potato starch selected from the group consisting of etherified crosslinked gelatinized potato starch and esterified crosslinked gelatinized potato starch having a viscosity of 50 mPa·s or less under measuring conditions of a slurry temperature of 20° C., slurry concentration of 5% by weight, and rotating speed of 60 rpm, and water to form a dough,
- making noodle strings from the dough, and
- drying the noodle strings.
Dependencies are inferred from the claim text.