A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.

A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.

The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass % of component A is contained with respect to the total mass of the composition.

The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass % of component A is contained with respect to the total mass of the composition.

The disclosure discloses a preparation method of rice noodles with low glycemic index, and belongs to the technical filed of food processing. According to the disclosure, by adding debranching enzymes and an emulsifying agent into rice starch, resistant starch is prepared and obtained through one-step extrusion, and then, other food raw materials are compounded to form the low glycemic index rice noodles through secondary extrusion. By using the characteristic that V-type crystals are formed by complexing the emulsifying agent and amylose, the disclosure adds the debranching enzymes and the emulsifying agent into a rice starch raw material for extrusion processing. The debranching enzymes added in a first-step extrusion processing process perform limited hydrolysis on starch to reduce starch branching and improve a content of the amylose. At the same time, the emulsifying agent and the highly straight-chain rice starch are complexed to generate a VI-type starch-lipid complex, and a complexing rate is obviously improved. Then, second-step extrusion processing is performed to realize transformation of the starch-lipid complex from VI-type crystals to VII-type crystals and extrusion forming. Thermal stability of the resistant starch is improved. Therefore, the low glycemic index rice noodles are prepared and obtained.

An object of the present invention is to provide a method for drying non-fried instant noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried instant noodles, a step of putting gelatinized noodle strings into a drying retainer, and blowing a high-speed air flow from above the retainer toward a noodle mass of the noodle strings to perform drying. In the drying step, the retainer employed has a shape such that a transition portion from a bottom surface to a side surface (side wall portion) is formed to be a curved surface with a radius of curvature of 5 to 15 mm, and preferably the high-speed air flow is blown at a wind speed of 50 m/s or higher in terms of the speed to which the noodle strings are exposed.

An object of the present invention is to provide a method for drying non-fried instant noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried instant noodles, a step of putting gelatinized noodle strings into a drying retainer, and blowing a high-speed air flow from above the retainer toward a noodle mass of the noodle strings to perform drying. In the drying step, the retainer employed has a shape such that a transition portion from a bottom surface to a side surface (side wall portion) is formed to be a curved surface with a radius of curvature of 5 to 15 mm, and preferably the high-speed air flow is blown at a wind speed of 50 m/s or higher in terms of the speed to which the noodle strings are exposed.

An object of the present invention is to provide good-texture healthy boiled noodles or raw noodles having an effective health function of calcium alginate and excellent in texture by imparting a health function of calcium alginate to noodles, and in addition, without impairing original texture of noodles, and in order to solve the object, in a method for producing boiled noodles or raw noodles employing, as noodle making steps in a noodle production method, (A) a mixing and kneading step of kneading a dough by adding kneading water to a powder raw material for noodle production obtained through a mixture of raw materials containing wheat flour; and (B) a noodle making step of forming the dough into noodle strings, a 270-mesh pass pulverized calcium alginate powder is mixed in the powder raw material for noodle production in a ratio of 4 to 8 parts by mass based on 100 parts by mass of the powder raw material for noodle production, and thus, healthy boiled noodles or raw noodles with the health function of calcium alginate and retaining a good texture of noodles are produced. The present invention provides good-texture healthy boiled noodles or raw noodles with original texture of noodles retained, effectively retaining the health function such as an effect of inhibiting postprandial blood glucose level increase, and in addition, without causing, in production of the noodles, deterioration of viscoelasticity and the like of noodle tissue and deterioration of texture otherwise caused in adding calcium alginate.

An object of the present invention is to provide good-texture healthy boiled noodles or raw noodles having an effective health function of calcium alginate and excellent in texture by imparting a health function of calcium alginate to noodles, and in addition, without impairing original texture of noodles, and in order to solve the object, in a method for producing boiled noodles or raw noodles employing, as noodle making steps in a noodle production method, (A) a mixing and kneading step of kneading a dough by adding kneading water to a powder raw material for noodle production obtained through a mixture of raw materials containing wheat flour; and (B) a noodle making step of forming the dough into noodle strings, a 270-mesh pass pulverized calcium alginate powder is mixed in the powder raw material for noodle production in a ratio of 4 to 8 parts by mass based on 100 parts by mass of the powder raw material for noodle production, and thus, healthy boiled noodles or raw noodles with the health function of calcium alginate and retaining a good texture of noodles are produced. The present invention provides good-texture healthy boiled noodles or raw noodles with original texture of noodles retained, effectively retaining the health function such as an effect of inhibiting postprandial blood glucose level increase, and in addition, without causing, in production of the noodles, deterioration of viscoelasticity and the like of noodle tissue and deterioration of texture otherwise caused in adding calcium alginate.

[Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles having a lower fat or oil content than usual fried noodles.

[Solution] Instant fried noodles having a remarkably lower fat or oil content than usual fried noodles and having good texture can be produced by forming dough, which has been prepared by kneading a raw material powder with kneading water added thereto by an ordinary method, into a noodle belt by extrusion using an extruding machine, performing strong rolling for reducing a thickness of the noodle belt after passing through a rolling roll to less than 10% of the thickness of the noodle belt before passing though the rolling roll, with the noodle belt rolled out to a desired thickness by performing rolling three times or less, cutting the resultant noodle belt with a cutting blade roll to obtain raw noodle strings, and thereafter steaming and drying by frying the noodle strings.