Method for producing instant fried noodles

Patent metadata

Field	Value
Publication number	US-12317915-B2
Application number	US-201715761683-A
Country	US
Kind code	B2
Filing date	Feb 15, 2017
Priority date	Feb 24, 2016
Publication date	Jun 3, 2025
Grant date	Jun 3, 2025

Abstract

[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] In a method for producing fried noodles of the present invention, in rolling out a noodle belt with a plurality of pressing rollers, a large diameter roller having a larger diameter of 400 mm or more than usual is used as at least one of the pressing rollers, and thus, a fat or oil content of the resultant fried noodles is reduced. Besides, when the noodle belt is made by extrusion performed under reduced pressure, and a compression of the noodle belt obtained by using the large diameter roller set to be high, the fat or oil content is further reduced.

First claim

The invention claimed is:

1. A method for producing instant fried noodles, comprising:
making a noodle belt by adding kneading water to a raw material powder followed by kneading so as to make a dough, and extruding the dough through an extruder under normal pressure so as to make the noodle belt;
rolling out the noodle belt into a determined noodle thickness by a rolling operation performed no more than once or twice once or twice, each rolling operation using a pressing roller;
cutting the rolled out noodle belt with a cutting blade roller so as to obtain raw noodle strings;
steaming the raw noodle strings; and
drying the steamed raw noodle strings by frying so as to obtain the instant fried noodles,
wherein the noodle belt subjected to the rolling out is a single noodle belt made of the dough by the extruding,
a single rolling operation of the rolling out compresses the noodle belt at a compression ratio in a range of 90% or more, and
the single rolling operation is performed with a large-diameter pressing roller having a diameter in a range from 400 mm to 600 mm, and
wherein a fat or oil content of the fried noodles is reduced by 2.3% to 3.3% by weight compared with a fat or oil content of instant noodles prepared by using a pressing roller having a diameter of 90 mm for the single rolling operation.

2. The method for producing instant fried noodles according to claim 1 , wherein the large-diameter pressing roller has a diameter in a range from 450 mm to 600 mm.

3. The method for producing instant fried noodles according to claim 1 , wherein the fat or oil content of the instant fried noodles is lower than a fat or oil content of instant fried noodles prepared by using a pressing roller having a diameter in a range of greater than 90 mm and up to 240 mm for the single rolling operation.

4. The method for producing instant fried noodles according to claim 2 , wherein the fat or oil content of the instant fried noodles is lower than a fat or oil content of instant fried noodles prepared by using a pressing roller having a diameter in a range of greater than 90 mm and up to 240 mm for the single rolling operation.

5. The method for producing instant fried noodles according to claim 1 , wherein a formation of a layered gluten network in the instant fried noodles is suppressed compared with a formation of a layered gluten network in instant fried noodles prepared by using a pressing roller having a diameter of 90 mm for the single rolling operation.

Assignees

• Nissin Foods Holdings Co Ltd

Inventors

• Kitano Sho
• Kanai Eriko
• Tanaka Mitsuru

Classifications

• A23P30/20

  Extruding · CPC title

• A21C3/024

  using one or more rollers with an axis of rotation substantially parallel or oblique to the direction of dough transport (A21C3/065 takes precedence) · CPC title

• A23L7/113 Primary

  Parboiled or instant pasta · CPC title