Instant fried noodles with lowered acrylamide and method of preparing the same
AssigneeToyo Suisan Kaisha, Ltd.
InventorsYoshio Tomoda, Akihiro Hanaoka, Toshitaka Yasuda, Tomo Takayama
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Abstract
Instant fried noodles with lowered acrylamide. This fried noodles may be prepared by a method comprising kneading a mixture of raw materials containing a cereal flour to prepare noodle dough, preparing strands of noodle with the noodle dough, and frying the strands of noodle to prepare fried noodles, wherein pH of the noodle dough and/or pH of the strands of noodle before the frying is so controlled that a pH value of the fried noodles is 6.5 or less.
Claims11
A method for preparing instant fried noodles comprising kneading a mixture of raw materials containing a cereal flour to prepare noodle dough, preparing strands of the noodle with the noodle dough, and frying the strands of noodle to prepare fried noodles, wherein pH of the noodle dough and/or pH of the strands of noodle before the frying is so controlled that a pH value of the fried noodles is 6.5 or less, thereby preparing the instant fried noodles with lowered acrylamide.
Dependencies are inferred from the claim text.