Fried instant noodles

Abstract

The present invention aims to provide a fried instant noodle having a reduced oil content compared to a conventional fried instant noodle. By inhibiting the formation of a layered gluten network structure within the noodles, a fried instant noodle having a porous structure with a small number of pores and a small void ratio is provided. Thus, the oil content of the fried instant noodle can be reduced.

Description

Technical Field

[0001] This invention relates to a fried instant noodle. Background Technology

[0002] Instant noodles can be broadly divided into fried noodles and non-fried noodles.

[0003] Fried noodles are made by alpha-treating raw noodles, frying them in oil at around 150°C, and then drying them. On the other hand, non-fried noodles are made by alpha-treating raw noodles and then drying them using methods other than frying. There are several methods for manufacturing non-fried noodles, but a common method is hot air drying, where hot air at around 70–100°C and a wind speed of less than 4 m / s is blown onto the raw noodles for about 30 to 90 minutes (e.g., Patent Document 1).

[0004] Fried noodles, due to the evaporation of internal moisture during the frying process, become porous, resulting in excellent resilience. Their unique, snack-like flavor, derived from the oil, is a defining characteristic, and they are currently widely sold as bagged or cup noodles. However, fried noodles contain a large amount of oil and are higher in calories compared to non-fried noodles. Therefore, efforts are underway to develop fried noodles with reduced oil content.

[0005] Patent Document 2 describes a method for manufacturing fried noodles with reduced oil content and without alkaline burning. The method involves mixing sodium carbonate and / or potassium carbonate (at 0.3-0.6% by weight relative to the flour powder) with an acidic substance to prepare a dough with a pH of 7.5-8.5. The dough is then extruded or rolled and cut to obtain raw noodles, which are then steamed, seasoned, and finally fried and dried. This method is excellent for reducing the oil content of fried noodles; however, it requires the addition of large amounts of alkaline water and acidic substances for pH adjustment.

[0006] Existing technical documents

[0007] Patent documents

[0008] Patent Document 1: Japanese Patent No. 3950603

[0009] Patent Document 2: Japanese Patent No. 5039716 Summary of the Invention

[0010] The problem that the invention aims to solve

[0011] The purpose of this invention is to provide a fried instant noodle that has a low oil content due to its small number of micropores and low porosity.

[0012] Methods for solving problems

[0013] The inventors of this invention have conducted in-depth research on the relationship between the porous structure and oil content of fried instant noodles, and have obtained the following insights: if a layered gluten network structure is formed inside the dough strip by rolling with rollers and the formation of the layered gluten network structure is inhibited, the number of micropores in the porous structure of the noodles is reduced and the oil content is reduced, thereby inventing fried instant noodles with low oil content.

[0014] That is, the present invention is a fried instant noodle with a porous structure, wherein the cross-section of the noodle cut in a direction orthogonal to the length direction of the noodle contains 1 mm of porous structure per unit area. 2 100μm 2 The number of micropores is preferably 250 or less, and more preferably 150 or less.

[0015] The 100μm present in the cross-section of the above noodles 2 The total area of ​​the above micropores is preferably less than 25% of the area of ​​the noodle cross-section, more preferably less than 19% (porosity).

[0016] The 100μm present in the cross-section of the above noodles 2 The average area of ​​the micropores is less than 0.14% of the cross-sectional area of ​​the noodle (average porosity).

[0017] The oil content of the noodles is preferably 15% or less, more preferably 13% or less.

[0018] Because the fried noodles of the present invention have the porous structure described above, the oil content can be reduced without causing the surface of the noodles to bubble. Attached Figure Description

[0019] Figure 1 The image shows an electron microscope photograph of the cross-section of the fried instant noodles produced in Example 1-1 (atmospheric pressure mixer, ordinary compounding, 1 rolling cycle).

[0020] Figure 2 These are electron microscope images of the cross-section of fried instant noodles produced in Examples 1-2 (atmospheric pressure mixer, ordinary compounding, rolling twice).

[0021] Figure 3 These are electron microscope images of the cross-section of fried instant noodles produced in Examples 1-3 (vacuum mixer, ordinary compounding, 1 rolling cycle).

[0022] Figure 4 These are electron microscope images of the cross-section of fried instant noodles produced in Examples 1-4 (vacuum mixer, ordinary compounding, rolling twice).

[0023] Figure 5This is an electron microscope image of the cross-section of the fried instant noodles produced in Example 2-1 (atmospheric pressure mixer, extruded dough strip, 1 rolling cycle).

[0024] Figure 6 This is an electron microscope image of the cross-section of the fried instant noodles produced in Example 2-2 (atmospheric pressure mixer, extruded dough strip, rolling twice).

[0025] Figure 7 These are electron microscope images of the cross-section of fried instant noodles produced in Examples 2-3 (vacuum mixer, extruded dough strip, 1 rolling cycle).

[0026] Figure 8 These are electron microscope images of the cross-section of fried instant noodles produced in Examples 2-4 (vacuum mixer, extruded dough, 2 rolling cycles).

[0027] Figure 9 This is an electron microscope image of the cross-section of the fried instant noodles produced in Example 3-1 (atmospheric pressure mixer, extrusion of small pieces, rolling once).

[0028] Figure 10 This is an electron microscope image of the cross-section of the fried instant noodles produced in Example 3-2 (atmospheric pressure mixer, extrusion of small pieces, rolling twice).

[0029] Figure 11 The image shows an electron microscope photograph of the cross-section of the fried instant noodles produced in Example 3-3 (vacuum mixer, extrusion of small pieces, rolling once).

[0030] Figure 12 These are electron microscope images of the cross-section of fried instant noodles produced in Examples 3-4 (vacuum mixer, extrusion into small pieces, rolling twice).

[0031] Figure 13 This is an electron microscope image of the cross-section of the noodles in the fried instant noodles produced in Comparative Example 1 (atmospheric pressure mixer, ordinary compounding, 6 rolling cycles). Detailed Implementation

[0032] The present invention will now be described in detail. Furthermore, the type of fried instant noodles used in the present invention is not particularly limited, and can generally be any type known in the art. Examples include udon noodles, soba noodles, Chinese noodles, and pasta.

[0033] The fried instant noodles of the present invention can be produced, for example, by the following operation: after generating dough using an atmospheric pressure mixer or a vacuum mixer, (1) the dough is formed into a coarse strip using a common shaping roller, and then passed through a composite roller to form a noodle strip (common composite); (2) the noodle strip is formed by extrusion under atmospheric pressure using an extruder such as a noodle extruder (extruded noodle strip); (3) after extruding small pieces under atmospheric pressure using an extruder such as a noodle extruder, the noodle strip is formed using a shaping roller (extruded small pieces), and then the noodle strips produced by the methods described above (1) to (3) are rolled to a given thickness using rolling rollers, the rolled noodle strips are cut with a blade roller to form raw noodles, the raw noodles are subjected to α-treatment, etc., and then fried and dried. In order to suppress the formation of a layered gluten network structure, for example, it is preferable to set the number of rolling operations using the rolling rollers to one or two times, which is less than the usual three to eight times. Furthermore, the method for manufacturing fried noodles of the present invention is not limited to the above-described method; any method can be used as long as it is a manufacturing method that suppresses the formation of micropores in the noodles.

[0034] The cross-sectional structure of the noodles in the fried instant noodles of the present invention will be described below.

[0035] Figures 1-12 This is an electron microscope image of a cross-section of the noodles, cut in a direction orthogonal to the length direction of the noodles in the fried instant noodles of this invention. Figure 13 These are electron microscope images of the cross-section of fried noodles produced using a conventional method of rolling the dough sheet six times with rollers after it has been made using a common composite material. The cross-sectional structure was observed using an electron microscope (JSM-6380LA, 60x) manufactured by Nippon Electron Ltd. after the noodles had undergone ether degreasing treatment.

[0036] In traditionally made fried instant noodles, the dough is rolled multiple times (e.g., six times) in a sheet state, causing the gluten network structure inside the noodles to be stretched and become layered. Consequently, the foaming of moisture inside the noodles during frying is actually suppressed by this layered gluten network structure. Figure 13 As shown, numerous tiny pores are formed inside the noodles. Because this sponge-like porous structure absorbs a large amount of oil during frying, the overall oil content of fried instant noodles becomes high.

[0037] On the other hand, the fried instant noodles of the present invention, such as Figures 1-12 As shown, this is different from fried instant noodles made according to traditional methods. Figure 13 Compared to other methods, this invention features fewer micropores and a lower porosity (the ratio of the total area of ​​micropores to the area of ​​the noodle cross-section) in a cross-section cut in a direction orthogonal to the noodle's length. This can be attributed to the fact that the fried instant noodles of this invention are less likely to form a layered gluten network structure, allowing moisture to expand freely during frying.

[0038] The fried instant noodles of the present invention have a cross-section of 1 mm² per unit area. 2 100μm 2 The number of micropores is preferably 250 or less, more preferably 150 or less. The porosity is preferably 25% or less, more preferably 19% or less. The average porosity (per 100 μm relative to the cross-sectional area of ​​the noodle) is... 2 The proportion of the average area of ​​the micropores is less than 0.14%.

[0039] The fried instant noodles of the present invention have a porous structure as described above, thus reducing the amount of oil remaining inside the micropores during frying. This results in less oil remaining per unit area of ​​1 mm² in the noodle cross-section. 2 100μm 2 If the number of micropores is set to 250 or less, the oil content can be set to 15% or less, and the oil content can be reduced to 1 mm per unit area. 2 100μm 2 If the number of micropores is set to less than 150, the oil content can be set to less than 13%.

[0040] The following is an example of a method for manufacturing the fried instant noodles of the present invention. However, the method for manufacturing the fried instant noodles of the present invention is not limited to the method described below.

[0041] 1. Raw material formulation

[0042] The fried instant noodles of the present invention can use the raw materials of ordinary instant noodles. That is, as raw material powder, wheat flour, buckwheat flour, rice flour and other grain flours, as well as various starches such as potato starch, tapioca starch, corn starch and their processed starches can be used alone or in combination.

[0043] 2. Dough preparation

[0044] The dough preparation method of the present invention can be carried out in accordance with conventional methods. That is, the flour raw materials and mixing water can be evenly mixed and kneaded using an atmospheric pressure mixer (intermittent mixer, jet mixer), vacuum mixer, etc., to make a meat floss-like dough.

[0045] 3. Noodle making

[0046] The dough is used to make a strip. The strip of the present invention is made as follows: (1) the dough is made into a coarse strip by using a common shaping roller and then passed through a composite roller to make it (common composite); (2) it is made by extruding under normal pressure using an extruder such as a noodle extruder (extruded strip); (3) it is made by extruding small pieces under normal pressure using an extruder such as a noodle extruder and then using a shaping roller to make it (extruded small pieces).

[0047] 4. Rolling and cutting

[0048] The prepared dough strip is then rolled to a given thickness using rolling rollers. In order to suppress the formation of a layered gluten network in the dough, it is preferable to roll it once or twice, which is less than the usual 3 to 8 times.

[0049] When the rolling process is set to two times, there is no particular limitation on the degree of rolling. However, the dough strip can be rolled to more than 90% thickness in one go using the first rolling, and then fine-tuned to the desired thickness using subsequent rolling. Alternatively, the rolling degree can be evenly distributed according to the number of rolling passes to gradually achieve the desired thickness. The dough strip with the desired thickness is then cut with a blade roller to produce raw noodles.

[0050] 5. Alpha process

[0051] The resulting raw noodles are then alpha-treated by steaming and / or boiling, as is the usual method. Steaming can be done using either saturated steam or superheated steam.

[0052] 6. Seasoning process

[0053] In this invention, noodles that have undergone α-treatment can also be seasoned using a seasoning liquid (coating liquid) applied by spraying or soaking. The seasoning process is not necessarily required and can be omitted.

[0054] 7. Cutting and input

[0055] Next, cut the noodles into portions of 20-50cm each. Place the cut noodles into a metal frying and drying container that includes a lid and a container called a frying rack.

[0056] 8. Deep-frying and drying process

[0057] The dough-sealed frying rack is moved within a metal trough, called a fryer, containing edible oil heated to approximately 130–160°C. The dough is immersed in the oil, causing the moisture to evaporate and the dough to dry. Examples of edible oils used include palm oil and lard. The moisture content after the frying and drying process is reduced to 1–8% by weight.

[0058] 9. Cooling process

[0059] After deep-frying and drying, remove the lid and take the dough out of the container. Let the dough cool for a given time to obtain fried instant noodles.

[0060] 10. Other processes

[0061] The cooled fried instant noodles are transferred to the packaging process and packaged together with soup or soup base ingredients in cups or bags for sale as fried instant noodle products.

[0062] As mentioned above, by suppressing the number of micropores and porosity within a certain range, fried instant noodles with low oil content can be provided.

[0063] Example

[0064] The following examples will be used to further describe this implementation in detail.

[0065] (Experiment 1)

[0066] <Research Based on Ordinary Composite Surface Strips>

[0067] (Example 1-1)

[0068] Mix 900g of wheat flour and 100g of starch. Add 340ml of water containing 15g of salt, 2.3g of lye water, and 0.4g of polyphosphate. Knead the mixture for 3 minutes using a dual-shaft mixer under normal pressure to create a dough with a meat floss-like consistency. The water content of the dough at this point is 35.0%.

[0069] The prepared dough is used to make a rough dough strip under normal pressure using a regular shaping roller. Two rough dough strips are then combined using the shaping roller to make a dough strip. At this point, the dough strip is 8mm thick.

[0070] The prepared dough strip is rolled once with a 6-inch roller, from 8mm to 1mm thickness (rolling once). Then, the rolling speed is set to 0.85m / min, and the rolled dough strip is rolled into noodles using a No. 20 blade.

[0071] The cut noodles are immediately steamed for 2 minutes in a steamer supplied with saturated steam at a rate of 240 kg / h.

[0072] After steaming the noodles, soak them for 5 seconds in a flavoring solution containing 90g of salt, 13.5g of glutamic acid, 10ml of soy sauce, and 30g of meat extract per 1L, then stretch them to 30cm and cut them into noodles.

[0073] The cut noodles are placed into a cup-shaped metal container with a top diameter of 87mm, a bottom diameter of 72.5mm, and a height of 60mm. The container has multiple 2.9mm holes on the bottom. The weight of the seasoned noodles is 100g. The container is then covered with a metal lid with multiple 2.9mm holes and deep-fried in a fryer heated to 150℃ for drying.

[0074] (Examples 1-2)

[0075] The rolling process was set to 2 times. In the first rolling, the 8mm dough strip was rolled to 1.5mm, and in the second rolling, it was rolled to 1mm. Otherwise, fried dough samples were made in the same manner as in Example 1-1.

[0076] (Examples 1-3)

[0077] Instead of a biaxial mixer under normal pressure, a vacuum mixer was used for 15 minutes of kneading. Otherwise, fried dough samples were prepared in the same manner as in Example 1-1.

[0078] (Examples 1-4)

[0079] Instead of a biaxial mixer under normal pressure, a vacuum mixer was used for kneading for 15 minutes. The rolling was set to 2 times. In the first rolling, the 8mm dough strip was rolled to 1.5mm, and in the second rolling, it was rolled to 1mm. Otherwise, fried dough samples were produced in the same manner as in Example 1-1.

[0080] (Comparative Example 1)

[0081] The rolling process was set to 6 times. In the first rolling, the 8mm dough strip was rolled to 4mm, in the second rolling to 3mm, in the third rolling to 2.5mm, in the fourth rolling to 2mm, in the fifth rolling to 1.5mm, and in the sixth rolling to 1mm. The rolling speed using the rolling rolls was set to 18.5m / min. Otherwise, fried dough samples were produced in the same manner as in Example 1-1.

[0082] (Experiment 2)

[0083] <Making using the dough belt of an extruder>

[0084] (Example 2-1)

[0085] Mix 900g of wheat flour and 100g of starch. Add 340ml of water containing 15g of salt, 2.3g of lye water, and 0.4g of polyphosphate. Knead the mixture for 3 minutes using a dual-shaft mixer under normal pressure to make a meat floss-like dough.

[0086] The prepared dough is extruded under normal pressure using an extruder to produce a dough strip with a thickness of 8mm.

[0087] The prepared dough strip is rolled once with a 6-inch roller, from 8mm to 1mm thickness (rolling once). The rolling speed is set to 0.85m / min, and the rolled dough strip is rolled into noodles with a No. 20 blade.

[0088] The subsequent manufacturing method is the same as in Example 1-1.

[0089] (Example 2-2)

[0090] The rolling process was set to 2 times. In the first rolling, the 8mm dough strip was rolled to 1.5mm, and in the second rolling, it was rolled to 1mm. Otherwise, the fried dough sample was made in the same way as in Example 2-1.

[0091] (Examples 2-3)

[0092] Instead of a biaxial mixer under normal pressure, a vacuum mixer was used for 15 minutes of kneading. Otherwise, fried dough samples were prepared in the same manner as in Example 2-1.

[0093] (Examples 2-4)

[0094] Instead of a biaxial mixer under normal pressure, a vacuum mixer was used for kneading for 15 minutes. The rolling was set to 2 times. In the first rolling, the 8mm dough strip was rolled to 1.5mm, and in the second rolling, it was rolled to 1mm. Otherwise, fried dough samples were produced in the same manner as in Example 2-1.

[0095] (Experiment 3)

[0096] <After extruding into small pieces, a shaping roller is used to make a sheet.>

[0097] (Example 3-1)

[0098] Mix 900g of wheat flour and 100g of starch. Add 340ml of water containing 15g of salt, 2.3g of lye water, and 0.4g of polyphosphate. Knead the mixture for 3 minutes using a dual-shaft mixer under normal pressure to make a meat floss-like dough.

[0099] The prepared dough is extruded under normal pressure using an extruder to produce small pieces with a diameter of 20mm and a length of 20mm. These pieces are then shaped into coarse dough strips using a shaping roller. Two coarse dough strips are then combined again using the shaping roller to create a full-fledged dough strip. At this point, the dough strip is 8mm thick.

[0100] The prepared dough strip is rolled once with a 6-inch roller, from 8mm to 1mm thickness (rolling once). The rolling speed is set to 0.85m / min, and the rolled dough strip is rolled into noodles with a No. 20 blade.

[0101] The subsequent manufacturing method is the same as in Example 1-1.

[0102] (Example 3-2)

[0103] The rolling process was set to 2 times. In the first rolling, the 8mm dough strip was rolled to 1.5mm, and in the second rolling, it was rolled to 1mm. Otherwise, the fried dough sample was made in the same way as in Example 3-1.

[0104] (Example 3-3)

[0105] Instead of a biaxial mixer operating at atmospheric pressure, a vacuum mixer was used for 15 minutes of kneading. Otherwise, fried dough samples were prepared in the same manner as in Example 3-1.

[0106] (Examples 3-4)

[0107] Instead of a biaxial mixer under normal pressure, a vacuum mixer was used for kneading for 15 minutes. The rolling was set to 2 times. In the first rolling, the 8mm dough strip was rolled to 1.5mm, and in the second rolling, it was rolled to 1mm. Otherwise, fried dough samples were produced in the same manner as in Example 3-1.

[0108] Evaluation of oil content and porous structure characteristics

[0109] For the noodle samples of fried instant noodles prepared using Experiments 1-3, the oil content and presence of foaming were evaluated, and the cross-sectional structure of the noodles was observed using an electron microscope after ether defatting treatment. The results are shown in Tables 1 and 2 below. The oil content was obtained by Soxhlet extraction after the fried and dried noodles were broken up and homogenized. The cross-sectional structure was observed using an electron microscope (JSM-6380LA, 60x) manufactured by Nippon Electron Ltd., and the captured digital images were analyzed using Image-ProPremier 9.1 manufactured by Media Cybernetics. The sample size was set as N=5.

[0110] In image analysis, for areas of 100 μm that can be identified from digital images visually... 2 Calculate the number of micropores present in the cross-section of the noodle, and the number of micropores per unit area (mm²). 2 The number of micropores, porosity (the proportion of the total area of ​​micropores relative to the cross-sectional area of ​​the noodle) (%), average porosity (the proportion of the average area of ​​micropores relative to the cross-sectional area of ​​the noodle) (%), and maximum porosity (the proportion of the area of ​​the largest micropore in the cross-section of the noodle relative to the cross-sectional area of ​​the noodle) (%).

[0111] As shown in Tables 1 and 2, the fried instant noodles of Comparative Example 1 had 574 to 646 micropores in the cross-section of the noodles, with a density of 1 mm² per unit area. 2The number of micropores in the sample was 282 to 332, the porosity was 25.9% to 28.8%, and the average porosity was 0.04% to 0.05%. In contrast, the number of micropores in the cross-section of the fried instant noodles in Examples 1-1 to 3-4 was 101 to 403, with a porosity of 1 mm² per unit area. 2 The number of micropores in the sample ranges from 71 to 234, with a porosity of 7.3% to 24.6% and an average porosity of 0.03% to 0.14%.

[0112] In addition, the number of micropores in the cross-section of the fried instant noodles in Examples 1-1, 1-3, 2-1, 2-3, 3-1, 3-3, and 3-4, with an oil content of less than 13%, is 101 to 239, with a density of 1 mm² per unit area. 2 The number of micropores in the sample ranges from 71 to 147, with a porosity of 8.6% to 18.2% and an average porosity of 0.06% to 0.14%.

[0113] In the fried instant noodles of Comparative Example 1, because a layered gluten network structure is firmly formed inside the noodles, the foaming of water inside the noodles during frying is suppressed by the layered gluten network structure, resulting in the formation of multiple fine micropores inside the noodles. On the other hand, in the fried instant noodles of Examples 1-1 to 3-4, because the formation of the layered gluten network structure is suppressed, the number of micropores present in the noodle cross-section is lower than that per unit area of ​​1 mm. 2 The number of micropores and porosity in the sample were both lower than those in Comparative Example 1.

[0114] Furthermore, it is known that the fried instant noodles of Examples 1-1, 1-3, 2-1, 2-3, 3-1, 3-3, and 3-4 have a higher average porosity compared to the fried instant noodles of Comparative Example 1. This can be attributed to the fact that, compared to the fried instant noodles of Examples 1-2, 1-4, 2-2, 2-4, and 3-2, the fried instant noodles of Examples 1-1, 1-3, 2-1, 2-3, 3-1, 3-3, and 3-4 are less likely to form a layered gluten network structure, thus allowing the moisture inside the noodles to bubble more freely, resulting in a larger average size of each micropore. On the other hand, due to the increased number of micropores present in the noodle cross-section, and the higher porosity per unit area (mm²), the higher porosity of the fried instant noodles of Examples 1-1, 1-3, 2-1, 2-3, 3-1, 3-3, and 3-4 is also a factor. 2 The number of micropores and porosity are small, so the oil content can be reduced by more than 4% compared with Comparative Example 1.

[0115] Furthermore, in the fried instant noodles of Examples 1-1 to 3-4, the area of ​​the largest micropore in the cross-section of the noodles is less than 5% of the area of ​​the cross-section of the noodles, and no bubbling occurs on the surface of the noodles.

[0116] Regarding the oil content, the fried instant noodles of Comparative Example 1 had a content of 17.2%, while the fried instant noodles of Examples 1-1 to 3-4 had a content of 11.4% to 14.8%, and particularly the fried instant noodles of Examples 1-1, 1-3, 2-1, 2-3, 3-1, 3-3, and 3-4 had a content of 11.4% to 13%. Thus, by reducing the number of micropores per unit area and the porosity formed inside the noodles, fried instant noodles with low oil content can be provided.

[0117] As described above, according to the present invention, by reducing the number of micropores per unit area and the porosity of the porous structure inside the noodles, fried instant noodles with reduced oil content can be provided without compromising taste or appearance.

[0118] [Table 1]

[0119]

[0120] [Table 2]

[0121]

Claims

1. A type of fried instant noodles, which is a fried instant noodle with a porous structure. The porous structure consists of multiple micropores containing grease. The noodles for the fried instant noodles are manufactured by frying and drying raw noodles produced by rolling a dough strip to a given thickness using rolling rollers, wherein the rolling process is performed once or twice. The fried instant noodles contain 1 mm per unit area in the cross-section of the noodles. 2 100μm 2 The number of micropores mentioned above is less than 250. The 100μm in the cross-section of the fried instant noodles 2 The total area of ​​the above micropores is less than 25% of the cross-sectional area of ​​the noodle. The 100μm in the cross-section of the fried instant noodles 2 The average area of ​​the micropores is more than 0.05% and less than 0.14% of the cross-sectional area of ​​the noodle. The oil content of the noodles is less than 15%.

2. The fried instant noodles according to claim 1, wherein, The 100μm in the cross-section of the fried instant noodles 2 The average area of ​​the micropores is more than 0.06% and less than 0.14% of the area of ​​the noodle cross-section.

3. A type of fried instant noodles, which is a fried instant noodle with a porous structure. The porous structure consists of multiple micropores containing grease. The noodles for the fried instant noodles are manufactured by frying and drying raw noodles produced by rolling a dough strip to a given thickness using rolling rollers, wherein the rolling process is performed once or twice. The fried instant noodles contain 1 mm per unit area in the cross-section of the noodles. 2 100μm 2 The number of micropores mentioned above is less than 150. The 100μm in the cross-section of the fried instant noodles 2 The total area of ​​the above micropores is less than 19% of the cross-sectional area of ​​the noodle. The 100μm in the cross-section of the fried instant noodles 2 The average area of ​​the micropores is more than 0.05% and less than 0.14% of the cross-sectional area of ​​the noodle. The oil content of the noodles is less than 13%.

4. The fried instant noodles according to claim 3, wherein, The 100μm in the cross-section of the fried instant noodles 2 The average area of ​​the micropores is more than 0.06% and less than 0.14% of the area of ​​the noodle cross-section.

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