Title:
METHOD FOR PRODUCING FRIED NOODLE BY TWO STEP FRYING
Document Type and Number:
Japanese Patent JP2016093153
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a method for improving a noodle quality in fried noodles without using an additive, in more details, a method for improving texture of noodles and suppressing elongation with hot water.SOLUTION: Pregelatinized noodle strings are fried for 1-30 seconds, and the noodle strings are once pulled up from frying followed by resuming frying so as to make noodle texture excellent and suppress elongation with hot water.SELECTED DRAWING: None
Inventors:
OGINO YUMA
NISHIDA HARUKI
ABE HIDEAKI
KOMATSU MASAFUMI
TANAKA MITSURU
NISHIDA HARUKI
ABE HIDEAKI
KOMATSU MASAFUMI
TANAKA MITSURU
Application Number:
JP2014232371A
Publication Date:
May 26, 2016
Filing Date:
November 17, 2014
Export Citation:
Assignee:
NISSIN FOODS HOLDINGS CO LTD
International Classes:
A23L7/113
Domestic Patent References:
| JP2010094295A | 2010-04-30 | |||
| JPS5112705B2 | 1976-04-21 | |||
| JP2004229906A | 2004-08-19 | |||
| JP3110074U | 2005-06-16 |
Foreign References:
| WO2012039495A1 | 2012-03-29 | |||
| US20090304878A1 | 2009-12-10 |