Preparation of instant fried noodles
US6042866A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | May 10, 1996 |
| Grant date | Mar 28, 2000 |
| Priority date | — |
| Expiry date | May 10, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/111
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Reduction of frying oil uptake is effected when preparing instant fried noodles by aggregating a plurality of gelatinized noodle dough strips to form a cake mass, subjecting the cake to heat to reduce its moisture content to an amount in a range of from at least about 10% and less than 30% by weight, frying the partially-dried cake in a mass of an edible oil and separating the fried cake from the frying oil mass. In another aspect of the invention, oil uptake reduction is effected by employing a dough having a protein content of from about 8% to about 13% by weight and/or containing an added proteinaceous substance ingredient, such as gluten, and/or containing maltodextrin as an ingredient.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.