# US 2017/0280753 A1 · Instant fried noodles

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- Number: US 2017/0280753 A1
- Document ID: US20170280753A1
- Status: Published application
- Kind: A1
- Application number: 15/512,394
- Filed: 2016-07-20
- Published: 2017-10-05
- Earliest claimed: 2015-09-11
- Assignees: Nissin Foods Holdings Co., Ltd.
- Applicants: Nissin Foods Holdings Co., Ltd.
- Inventors: Sho KITANO; Maiko TANAHASHI; Eriko KANAI; Hidenobu HAZAMA; Mitsuru TANAKA
- Web page: https://patentgrep.com/patent/US20170280753A1

## CPC

- A23L 7/111: {Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package}
- A23L 5/11: {using oil}
- A23L 7/113: Parboiled or instant pasta
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## 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.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

The instant fried noodles according to claim 1, wherein a total area of the pores of 100 μm2 or larger present in the cross section of the noodle string of the instant fried noodles is 25% or less of an area of the cross section of the noodle string.

### Claim 3

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.

### Claim 4 (depends on 3)

The instant fried noodles according to claim 3, wherein a total area of the pores of 100 μm2 or larger present in the cross section of the noodle string of the instant fried noodles is 19% or less of an area of the cross section of the noodle string.

### Claim 5 (depends on 1)

The instant fried noodles according to claim 1, wherein an average area of the pores of 100 μm2 or larger present in the cross section of the noodle string of the instant fried noodles is 0.14% or less of the area of the cross section of the noodle string.

### Claim 6 (depends on 1)

The instant fried noodles according to claim 1, wherein a fat or oil content of the noodle string is 15% or less.

### Claim 7 (depends on 3)

The instant fried noodles according claim 3, wherein a fat or oil content of the noodle string is 13% or less.

### Claim 8 (depends on 3)

The instant fried noodles according to claim 3, wherein an average area of the pores of 100 μm2 or larger present in the cross section of the noodle string of the instant fried noodles is 0.14% or less of the area of the cross section of the noodle string.