Method for producing instant Japanese noodles

Patent metadata

Field	Value
Publication number	US-12501920-B2
Application number	US-202017440069-A
Country	US
Kind code	B2
Filing date	Mar 25, 2020
Priority date	Mar 29, 2019
Publication date	Dec 23, 2025
Grant date	Dec 23, 2025

Abstract

An object of the present invention is to provide a method for producing instant Japanese noodles having a reduced amount of salt kneaded into the noodles, wherein the instant Japanese noodles are enhanced in salty taste. When the amount of salt kneaded into instant Japanese noodles is reduced, the instant Japanese noodles can be enhanced in salty taste by adding potassium lactate, granulated sugar, citric acid, and a kelp processed product and/or a dried bonito processed product, instead of salt, and thus instant Japanese noodles having favorable salty taste can be produced even if the amount of salt is reduced.

First claim

The invention claimed is:

1 . A method for producing instant Japanese noodles, comprising:
adding a raw material to noodles by kneading the raw material into the noodles, wherein the raw material comprises: salt, and a supplement material, the supplement material comprising: potassium lactate, granulated sugar, citric acid, and a kelp processed product, wherein the supplement material replaces a portion of the salt such that the salt is added in a reduced amount, wherein the supplement material supplements a salty taste of the noodles comprising the salt in a reduced amount to a level comparable to instant Japanese noodles comprising salt in a non-reduced amount in which no salt has been replaced by the supplement material, and wherein the instant Japanese noodles are wheat noodles, and wherein the raw material comprises, for each 1 g reduction in salt relative to a control salt content that is the non-reduced amount of salt in instant Japanese noodles in which no salt has been replaced by the supplement material, an amount of the potassium lactate in a range from 0.03 to 0.08 g, an amount of the granulated sugar in a range from 0.05 to 0.20 g, an amount of the citric acid in a range from 0.04 to 0.17g, and an amount of the kelp processed product in terms of kelp dry matter in a range from 0.004 to 0.15 g.

2 . A method for enhancing salty taste of instant Japanese noodles, comprising
adding a raw material to noodles by kneading the raw material into the noodles, wherein the raw material comprises: salt, and a supplement material, the supplement material comprising: potassium lactate, granulated sugar, citric acid, and at least one material selected from the group consisting of a dried bonito processed product-and a kelp processed product, and wherein the supplement material replaces a portion of the salt such that the salt is added in a reduced amount, wherein the supplement material synergistically enhances a salty taste of the noodles comprising the salt in a reduced amount to a level comparable to instant Japanese noodles comprising a control salt content that is a non-reduced amount in the instant Japanese noodles in which no salt has been replaced by the supplement material, as determined by a sensory evaluation, wherein the instant Japanese noodles are wheat noodles or buckwheat noodles, wherein, for wheat noodles, the control salt content is a first control salt content, and the raw material comprises, for each 1 g reduction in salt relative to the first control salt content of the noodles, an amount of the potassium lactate in a range from 0.03 to 0.08 g, an amount of the granulated sugar in a range from 0.05 to 0.20 g, an amount of the citric acid in a range from 0.04 to 0.17 g, and an amount of the kelp processed product in terms of kelp dry matter in a range from 0.004 to 0.15 g, and wherein, for buckwheat noodles, the control salt content is a second control salt content, and the raw material comprises, for each 1 g reduction in salt relative to the second control salt content of the noodles, an amount of the potassium lactate in a range from 0.10 to 0.39 g, an amount of the granulated sugar in a range from 0.03 to 0.13 g, an amount of the citric acid in a range of 0.003 to 0.063 g, and an amount of the dried bonito processed product in terms of dried bonito dry matter in a range of 0.06 to 0.25 g.

3 . A method for producing instant Japanese noodles, comprising:
adding a raw material to noodles by kneading the raw material into the noodles, wherein the raw material comprises: salt, and a second supplement material, the second supplement material comprising: potassium lactate, granulated sugar, citric acid, and a dried bonito processed product, wherein the second supplement material supplements a salty taste of the noodles comprising the salt in a reduced amount to a level comparable to instant Japanese noodles comprising salt in a non-reduced amount in which no salt has been replaced by the supplement material, wherein the second supplement material replaces a portion of the salt such that the salt is added in a reduced amount, wherein the instant Japanese noodles are buckwheat noodles, and wherein the raw material comprises, for each 1 g reduction in salt relative to a control salt content that is the non-reduced amount in instant Japanese noodles in which no salt has been replaced by the supplement material, an amount of the potassium lactate in a range of 0.10 to 0.39 g, an amount of the granulated sugar in a range of 0.03 to 0.13 g, an amount of the citric acid in a range of 0.003 to 0.063 g, and an amount of the dried bonito processed product in terms of dried bonito dry matter in a range of 0.06 to 0.25 g.

Assignees

• Nissin Foods Holdings Co Ltd

Inventors

• Yamada Yusuke
• Sanada Kohei
• Ndagijimana Justin
• Ishida Shogo

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L27/45 Primary

  Salt substitutes completely devoid of sodium chloride · CPC title

• A23L7/113 Primary

  Parboiled or instant pasta · CPC title