STEAMED NOODLES AND METHOD OF PRODUCING SAME

Japanese Patent JP2023111309

A

To provide steamed noodles which are soft and excellent in chewability and also excellent in swallowability while maintaining the original flavor, elasticity and appearance of the noodles, and to provide a method of producing the steamed noodles.SOLUTION: Provided is a method of producing steamed noodles, the noodles having a moisture content of 61.5 mass% or more and 66.0 mass% or less, a breaking stress of 1.0×105 N/m2 or more and less than 1.8×105 N/m2 at a product temperature of 20°C, and a brittle stress of 7.5×104 N/m2 or less at a product temperature of 20°C, the method including the steps of: subjecting noodle strings to steaming; spraying first shower water to the noodle strings during the steaming; and spraying second shower water to the noodle strings after the steaming, wherein an amount of the first shower water to be sprayed to the noodle strings is in a range of 6.00 mL/g or more and 12.00 mL/g or less per 1 g of the noodle strings, and an amount of the second shower water with respect to the noodle strings is in a range of 5.00 mL/g or more and 10.00 mL/g or less per 1 g of the noodle strings.SELECTED DRAWING: Figure 1

JPH0970271

HEALTHY NOODLE

SHIOZUKA MASAKI
NAGASHIMA TAKESHI

JP2022013106A

August 10, 2023

January 31, 2022

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TOYO SUISAN KAISHA

A23L7/109

Patent Attorney Corporation Suzue Patent General Office
Masatoshi Kurata
Tadashi Inoue
Naoki Kawano
Shigeru Iino
Sanae Kaneko

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