PURPOSE: To obtain instant fried noodle having low oil absorption, little oily smell and oily feeling, capable of being restored to edible state in a short time, having low calorie and excellent in eat feeling and taste by producing a noodle belt using a specific grain flour as a raw material, cutting the noodle belt into noodle strips, steaming and frying the noodle strips.
CONSTITUTION: This method for production instant fried noodle is to use raw grain flour containing 60-90wt.% of crushed Durum wheat based on the total weight of the raw grain flour and containing ≥25wt.% crushed Durum wheat of <500μm and >250μm mesh size, produce a noodle belt by adding water, kneading, compounding and rolling, cut out the noodle belt into noodle strips, steam and fry the noodle strips to obtain the objective instant fried noodles. It is preferable to add pregelatinized starch and a polysaccharide to the raw grain flour.
AKASHI HAJIME
TAKAHASHI YOSHIKAZU
ENDO SHIGERU
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