Instant fried noodles and their manufacturing method

Abstract

The objective is to provide instant fried noodles with excellent resilience. [Solution] By including one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch, and an alginate ester, and by setting the expansion rate of the noodle strands to 180% or more and less than 400%, it is possible to provide fried noodles that can be restored even when using water at 30°C or below and have a good texture. It is preferable that the one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch according to the present invention are included in an amount of 10 to 100% by weight relative to the weight of the main raw material flour.

Claims

1. The main ingredient is flour, and the instant fried noodles contain alginate ester, The main raw material powder contains one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch. Instant fried noodles characterized by a noodle expansion rate of 180% or more but less than 400%.

2. The instant fried noodles according to claim 1, characterized in that one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch are contained in an amount of 10 to 100% by weight relative to the weight of the main raw material flour.

3. The instant fried noodles according to claim 1 or 2, characterized in that the alginate ester is contained in an amount of 0.05 to 3.0% by weight relative to the weight of the main raw material flour.

4. The instant fried noodles according to claim 1 or 2, characterized in that one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch are made from potatoes.

5. The instant fried noodles according to claim 1 or 2, characterized in that they are instant fried noodles for rehydration, which are consumed after rehydrating with water at 30°C or below.

6. Furthermore, the instant fried noodles according to claim 1 or 2, characterized by containing a glycerin fatty acid ester.

7. The instant fried noodles according to claim 1 or 2, characterized in that the frying oil used for the instant fried noodles is liquid edible oil at 30°C or below.

8. A process for producing noodle dough containing one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch, and an alginate ester, The process of manufacturing noodles from the aforementioned noodle dough, The process of gelatinizing the aforementioned noodle strands, A method for producing instant fried noodles, comprising the step of frying the aforementioned noodle strands.

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