Back to results
US 2017/0280753 A1Published application
Instant fried noodles
AssigneeNissin Foods Holdings Co., Ltd.
InventorsSho KITANO, Maiko TANAHASHI, Eriko KANAI, Hidenobu HAZAMA, Mitsuru TANAKA
Life of this patent
Estimating the term…
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.
Claims8
Instant fried noodles having a porous structure,
- wherein the porous structure is constituted by a plurality of pores containing a fat or oil, and
- the number of pores 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 250 or less.
Instant fried noodles having a porous structure,
- wherein the porous structure is constituted by a plurality of pores containing a fat or oil, and
- the number of pores 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 150 or less.
Dependencies are inferred from the claim text.