Process for producing dried food eaten after hot-water cooking or hot-water reconstitution, and dried noodle

Abstract

Dried food is produced by processing a processing subject obtained by forming a preparation of starchy raw material into given shape through a process (1) to (3) comprising at least (1) the first step (P1) in which boiling treatment is conducted, (2) the second step (P2) of after the first step (P1), bringing the boiled processing subject into contact with an aqueous solution and (3) the third step (P3) of air drying the processing subject after the second step (P2) in such conditions that the temperature is in the range of 45 to 100 DEG C and the humidity in the range of 5 to below 55%. Therefore, the invention provided, for example, a process for producing dried food that enables short-time hot-water cooking or hot-water reconstitution, ensuring pleasant palate feeling and that excels in loosenability.

Description

technical field

[0001] The present invention relates to the manufacturing technology of edible dry food after hot water cooking or hot water reconstitution. Background technique

[0002] There are known various dried foods designed to restore texture and taste suitable for eating by cooking with hot water or reconstitution with hot water. For example, non-fried instant noodles, fried instant noodles, dried noodles, pasta, macaroni, dried noodles, rice noodles, etc. are mentioned.

[0003] These dry foods are generally obtained by processing dough, etc. obtained by preparing raw materials containing starch, into a predetermined shape, and then heating the starch while supplying water (adding water). After moistening, softening, etc., to change the rheology (rheology), implement drying treatment.

[0004] For the quality of the dry food, the following aspects are pursued: (1) the taste or taste is as close as possible to the food cooking in the raw state; (2) non-powder; (3)...

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