Method for producing instant noodles
AssigneeNissin Foods Holdings Co., Ltd.
InventorsMitsuru Tanaka, Yoshifumi Miyazaki, Takuo Nakazeko
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Abstract
This application provides a method for producing instant noodles having fresh noodle-like flavor and texture. The method for producing instant noodles comprises a heat treatment of noodle strings under specific conditions, such as specific temperature and humidity. Particularly, the method for producing instant noodles comprises the step of carrying out a heating process at an intra-chamber temperature of 130 to 220° C., where the heating process is carried out in an atmosphere of −5% to +10% of the absolute humidity of steam under atmospheric pressure at the temperature.
Claims9
A method for producing instant noodles, comprising:
- heating raw noodle strings in a chamber at an intra-chamber temperature in a range from 130° C. to 220° C. by exposing the raw noodle strings to high-temperature fluid comprising steam;
- and
- drying the noodle strings after the heating,
- wherein the heating is carried out in the chamber, adjusting absolute humidity in an atmosphere in the chamber to be in a range from −5% to +10% of absolute humidity of the steam at the intra-chamber temperature under atmospheric pressure,
- wherein the absolute humidity is an amount of water vapor present in one m3 of the atmosphere or in one m3 of the steam, and is expressed in a unit of g/m3.
A method for producing instant noodles comprising:
- making noodle dough comprising raw material powder, one or more auxiliary raw materials, and water;
- cutting the noodle dough so as to form raw noodle strings;
- heating the cut raw noodle strings by exposing the raw noodle strings to high-temperature fluid comprising steam;
- and
- drying the noodle strings after the heating,
- wherein the heating is performed a plurality of times, and
- the heating for a first time is performed in a chamber at an intra-chamber temperature in a range from 130° C. to 220° C., adjusting absolute humidity in an atmosphere in the chamber to be in a range from −5% to +10% of absolute humidity of the steam at the intra-chamber temperature under atmospheric pressure,
- wherein the absolute humidity is an amount of water vapor present in one m3 of the atmosphere or in one m3 of the steam, and is expressed in a unit of g/m3.
Dependencies are inferred from the claim text.