Process for an instant oil fried noodle
AssigneeSociete des Produits Nestle S.A.
InventorsPreksha Bapna, Michel Dreyer, Michele Marazzato, Joan Federico, Constantin Bertoli
Life of this patent
Estimating the term…
Abstract
The present invention relates to a process for the production of an instant oil fried noodle. The oil used for frying the instant noodle comprises the fatty acids C16:0 in the range of 1 to 25 wt % (based on weight of total fat) and C18:1 in the range of 60 to 90 wt % (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt % (based on weight of total fat).
Claims20
A process for the production of an instant fried noodle comprising flour, Kansui salts, and oil, the process comprising the steps of:
- a) mixing the flour with an aqueous solution of the Kansui salts to form a uniform dough;
- b) sheeting and slitting the dough to obtain noodle strands;
- c) steaming the noodle strands from step b);
- d) cutting and folding the noodle strands;
- e) frying the noodle strands in the oil to form the instant fried noodle;
- and
- f) cooling the instant fried noodle,
- wherein the oil comprises fatty acids C16:0 in the range of 1 to 25 wt % based on weight of total fat, C18:1 in the range of 60 to 90 wt % based on weight of total fat, and C18:2 in the range of 0.1 to 20 wt % based on weight of total fat, and
- wherein the oil comprises less than 1 ppm of glycidyl fatty acid esters based on total weight of the oil.
A process for the production of an instant fried noodle comprising flour, Kansui salts, and oil, the process comprising the steps of:
- a) mixing the flour with an aqueous solution of the Kansui salts to form a uniform dough;
- b) sheeting and slitting the dough to obtain noodle strands;
- c) steaming the noodle strands from step b);
- d) cutting and folding the noodle strands;
- and
- e) frying the noodle strands in the oil to form the instant fried noodle,
- wherein the oil comprises fatty acids C16:0 in the range of 1 to 25 wt % based on weight of total fat, C18:1 in the range of 60 to 90 wt % based on weight of total fat, and C18:2 in the range of 0.1 to 20 wt % based on weight of total fat, and
- wherein the oil comprises less than 0.5 ppm of glycidyl fatty acid esters based on total weight of the oil.
Dependencies are inferred from the claim text.