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US 12,137,718 B2Granted
Instant fried noodles
AssigneeNissin Foods Holdings Co., Ltd.
InventorsSho Kitano, Maiko Tanahashi, Eriko Kanai, Hidenobu Hazama, Mitsuru Tanaka
Life of this patent
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Abstract
[Problem to be Solved] An object of the present invention is to provide instant fried noodles having a lower fat or oil content than general instant fried noodles. [Solution] Instant fried noodles having a porous structure including a smaller number of pores and having a lower porosity are provided by inhibiting formation of a layered gluten network structure within noodle strings. Thus, a fat or oil content of the fried noodles can be lowered.
Claims4
Instant fried noodles having a porous structure,
- wherein the porous structure comprises a plurality of pores containing fat or oil,
- a number of the pores having a size in a range of 100 μm2 or larger present per unit area of 1 mm2 in a cross section of a noodle string of the instant fried noodles is in a range of 250 or less,
- a ratio of a total area of the pores having the size in the range of 100 μm2 or larger present in the cross section of the noodle string relative to an area of the cross section of the noodle string is in a range of 25% or less,
- a ratio of an average area per the pore having the size in the range of 100 μm2 or larger present in the cross section of the noodle string of the instant fried noodles relative to the area of the cross section of the noodle string is in a range from 0.03% to 0.14%,
- a content of the fat or oil in the noodle string is in a range of 15% or less, and
- the noodle string is a fried string of a raw noodle string, and
- wherein the raw noodle string is made of dough comprising:
- wheat flour, starch, salt, kansui, and polyphosphate salt.
5 more elements
Instant fried noodles having a porous structure,
- wherein the porous structure comprises a plurality of pores containing fat or oil, and
- a number of the pores having a size in a range of 100 μm2 or larger present per unit area of 1 mm2 in a cross section of a noodle string of the instant fried noodles is in a range of 150 or less,
- a ratio of a total area of the pores having the size in the range of 100 μm2 or larger present in the cross section of the noodle string relative to an area of the cross section of the noodle string is in a range of 19% or less,
- a content of the fat or oil in the noodle string is in a range of 13% or less, and
- the noodle string is a fried string of a raw noodle string, and
- wherein the raw noodle string is made of dough comprising:
- wheat flour, starch, salt, kansui, and polyphosphate salt.
4 more elements
Dependencies are inferred from the claim text.