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US 2015/0327581 A1Published application
Method for manufacturing instant noodle
AssigneeSanyo Foods Co., Ltd.
InventorsYoshiaki Nagayama, Nozomu Ishida, Hideki Komagata
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Abstract
In the present invention, an uncooked noodle prepared from a main raw material including at least wheat flour and starch is dried in humidified high-temperature heated air using heated air having a humidity of 80 mmHg-300 mmHg and a temperature of 110° C.-150° C. A heated-air-dried instant noodle is thereby obtained which has excellent restorability, and in which a dried noodle block has excellent strength.
Claims6
A process for producing hot-air-dried instant noodle, comprising:
- putting raw noodle strips in a drying retainer, wherein the raw noodle strips is produced from a main raw material containing at least wheat flour and starch;
- and
- drying the raw noodle strips by using hot air at a temperature range from 110 to 150° C. with humidity-control, wherein the humidity-control is carried out in a range from 80 to 300 mmHg.
Dependencies are inferred from the claim text.