# US 2016/0249652 A1 · Method for producing instant noodles and instant noodles

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- Number: US 2016/0249652 A1
- Document ID: US20160249652A1
- Status: Published application
- Kind: A1
- Application number: 15/026,501
- Filed: 2014-09-30
- Published: 2016-09-01
- Earliest claimed: 2013-10-01
- Assignees: Nissin Foods Holdings Co., Ltd.
- Applicants: Nissin Foods Holdings Co., Ltd.
- Inventors: Mitsuru TANAKA; Toshio YOSHINUMA; Hiroumi ISHIKAWA
- Web page: https://patentgrep.com/patent/US20160249652A1

## CPC

- A23L 7/113: Parboiled or instant pasta
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

[Problem to be Solved] It is intended to provide a method for producing instant noodles having supple texture by having soft surface and a moderately elastic core, and such instant noodles. [Solution] Raw noodle strings prepared from a noodle dough kneaded with a powder fat or oil and/or powder emulsifier are treated with superheated steam, followed by the drying of the noodle strings, or pH adjustment, heat sterilization, and full sealing. In this way, the present invention provides a method for producing instant noodles having supple texture by having soft surface and a moderately elastic core.

## Claims

### Claim 1

A method for producing instant noodles, comprising a superheated steam treatment step of treating, with superheated steam, raw noodle strings prepared from a noodle dough containing 0.5 to 6.0 wt % of a fat or oil and/or an emulsifier that is in a solid powder form at ordinary temperature with respect to the weight of a main raw material powder, wherein
the temperature of the superheated steam to which the raw noodle strings are exposed is 120 to 200° C.

### Claim 2 (depends on 1)

The method for producing instant noodles according to claim 1, wherein the amount of the powder fat or oil contained is 1.0 to 3.0 wt % with respect to the weight of a main raw material powder.

### Claim 3 (depends on 1)

The method for producing instant noodles according to claim 1, wherein the temperature of the superheated steam to which the raw noodle strings are exposed in the superheated steam treatment step is 130 to 180° C.

### Claim 4

(canceled)

### Claim 5 (depends on 1)

The method for producing instant noodles according to claim 1, wherein the time during which the superheated steam contacts with the raw noodle strings in the superheated steam treatment step is 15 to 60 seconds.

### Claim 6 (depends on 1)

The method for producing instant noodles according to claim 1, further comprising, after the superheated steam treatment step, a drying step of drying the noodle strings that have undergone the superheated steam treatment step by a fry drying process, a hot-air drying process, a high-temperature hot-air drying process, a superheated steam drying process, a microwave drying process, or a freeze dry process, or a combination thereof.

### Claim 7 (depends on 1)

The method for producing fresh type instant noodles according to claim 1, wherein the instant noodles are fresh type instant noodles, and the method comprises, after the superheated steam treatment step, the step of subjecting the noodle strings that have undergone the superheated steam treatment step to pH adjustment, full sealing, and heat sterilization.

### Claim 8 (depends on 1)

Instant noodles produced by a production method according to claim 1.