Method for producing fried noodles

Patent metadata

Field	Value
Publication number	US-11497232-B2
Application number	US-201716328637-A
Country	US
Kind code	B2
Filing date	Aug 29, 2017
Priority date	Aug 31, 2016
Publication date	Nov 15, 2022
Grant date	Nov 15, 2022

Abstract

[Problem to be Solved] The present invention provides a method for producing fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor.
[Solution] Fresh noodles having excellent noodle making properties, texture, and flavor can be produced not by adding salt but by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour. Further, fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and fry drying.

First claim

The invention claimed is:

1. A method for producing fried noodles, comprising:
kneading a main raw material powder, water, and a sub material so as to prepare dough;
preparing noodle strings from the prepared dough;
steaming the prepared noodle strings so as to gelatinize the noodle strings; and
fry drying the gelatinized noodle strings,
wherein the dough consists of: the main raw material powder; water; and the sub material,
the sub material consists of: potassium lactate; and at least one material selected from the group consisting of an alkaline agent, phosphates, thickeners, a noodle quality modifier, an edible fat or oil, a pH adjuster, coloring agents, and a preservative, and
an amount of potassium lactate in the dough is in a range from 1 to 3% by weight relative to a total weight of the main raw material powder, wherein the sub material does not include common salt.

2. The method for producing fried noodles according to claim 1 ,
wherein in the fry drying of the gelatinized noodle strings, the fry drying is performed at a drying temperature in a range from 140 to 160° C. so that a moisture of the noodle strings after drying is reduced to in a range from 1.5 to 5% by weight.

3. The method for producing fried noodles according to claim 1 ,
wherein the amount of potassium lactate in the dough is in a range from 1.5 to 3.0% by weight relative to the total weight of the main raw material powder.

4. The method for producing fried noodles according to claim 1 ,
wherein the amount of potassium lactate in the dough is in a range from 1.5 to 2.0% by weight relative to the total weight of the main raw material powder.

Assignees

• Nissin Foods Holdings Co Ltd

Inventors

• Abe Hideaki
• Yoshinuma Toshio

Classifications

• A23L7/113 Primary

  Parboiled or instant pasta · CPC title

• A23L7/111

  Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package · CPC title

• A23L7/109

  Types of pasta, e.g. macaroni or noodles · CPC title

• A23L27/20 Primary

  Synthetic spices, flavouring agents or condiments · CPC title