Instant fried noodles

Patent metadata

Field	Value
Publication number	US-12137718-B2
Application number	US-201615512394-A
Country	US
Kind code	B2
Filing date	Jul 20, 2016
Priority date	Sep 11, 2015
Publication date	Nov 12, 2024
Grant date	Nov 12, 2024

Abstract

[Problem to be Solved]
An object of the present invention is to provide instant fried noodles having a lower fat or oil content than general instant fried noodles.
[Solution]
Instant fried noodles having a porous structure including a smaller number of pores and having a lower porosity are provided by inhibiting formation of a layered gluten network structure within noodle strings. Thus, a fat or oil content of the fried noodles can be lowered.

First claim

The invention claimed is:

1. Instant fried noodles having a porous structure,
wherein the porous structure comprises a plurality of pores containing fat or oil,
a number of the pores having a size in a range of 100 μm 2 or larger present per unit area of 1 mm 2 in a cross section of a noodle string of the instant fried noodles is in a range of 250 or less,
a ratio of a total area of the pores having the size in the range of 100 μm 2 or larger present in the cross section of the noodle string relative to an area of the cross section of the noodle string is in a range of 25% or less,
a ratio of an average area per the pore having the size in the range of 100 μm 2 or larger present in the cross section of the noodle string of the instant fried noodles relative to the area of the cross section of the noodle string is in a range from 0.03% to 0.14%,
a content of the fat or oil in the noodle string is in a range of 15% or less, and
the noodle string is a fried string of a raw noodle string, and
wherein the raw noodle string is made of dough comprising: wheat flour, starch, salt, kansui, and polyphosphate salt.

2. Instant fried noodles having a porous structure,
wherein the porous structure comprises a plurality of pores containing fat or oil, and
a number of the pores having a size in a range of 100 μm 2 or larger present per unit area of 1 mm 2 in a cross section of a noodle string of the instant fried noodles is in a range of 150 or less,
a ratio of a total area of the pores having the size in the range of 100 μm 2 or larger present in the cross section of the noodle string relative to an area of the cross section of the noodle string is in a range of 19% or less,
a content of the fat or oil in the noodle string is in a range of 13% or less, and
the noodle string is a fried string of a raw noodle string, and
wherein the raw noodle string is made of dough comprising: wheat flour, starch, salt, kansui, and polyphosphate salt.

3. The instant fried noodles according to claim 2 ,
wherein a ratio of an average area per the pore having the size in the range of 100 μm 2 or larger present in the cross section of the noodle string of the instant fried noodles relative to the area of the cross section of the noodle string is in a range of 0.14% or less.

4. The instant fried noodles according to claim 2 ,
wherein the ratio of an average area per the pore having the size in the range of 100 μm 2 or larger is in a range from 0.06% to 0.14%.

Assignees

• Nissin Foods Holdings Co Ltd

Inventors

• Kitano Sho
• Tanahashi Maiko
• Kanai Eriko
• Hazama Hidenobu
• Tanaka Mitsuru

Classifications

• A23L5/11

  using oil · CPC title

• A23L7/113 Primary

  Parboiled or instant pasta · CPC title

• A23L7/111 Primary

  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