To provide hand-extended wheat noodles easily extended, having low salt and suitable for instant noodles.
The hand-extended wheat noodles are obtained by adding 2 g of salt, 15 wt.% of wheat protein, 0.1 wt.% of brine water and 47 g of water to 100 g of wheat flour, sufficiently kneading the mixture together for 30-40 min, kneading up the mixture by 200-250 kg force for about 1 h to make it soft like rice cake after kneaded, cutting the mixture into strip-state one, extending the cut strip-state mixture into a thin noodle strip, applying edible oil for dry prevention to the thin noodle strips, aging the noodle strips for 4 h once, further extending the aged noodle strips several times while appropriately interposing aging time for about 1 hour, cutting the extremely finely extended noodles each in a prescribed length, freeze-drying the cut noodles, wrapping the dried noodles and packaging the wrapped noodles together with ingredients and powdery soup.
COPYRIGHT: (C)2007,JPO&INPIT
UCHIDA HIROTOSHI
OSHIMA MASATERU
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