| abstract |
PROBLEM TO BE SOLVED: To prevent aging due to aging of boiled noodles such as boiled noodles or to prevent a decrease in texture, and is low in cost and has a rich elasticity and has a balanced viscoelasticity even when stored for a long time. To provide a very good method for producing pregelatinized noodles. SOLUTION A rennet of 0.1 to 100 IMCU per 100 g of flour raw material is blended with the flour raw material, kneaded to make noodles, and then the noodle strings are pregelatinized to obtain pregelatinized noodles. [Selection figure] None |