| CPC A23L 7/113 (2016.08) | 3 Claims |
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1. A method for manufacturing instant noodles, the method comprising:
kneading raw materials comprising: main raw material powder, and a sub material, with kneading water, the sub material comprising: salt, and potassium lactate; and
forming noodle strings; and
drying the noodle strings,
wherein the noodle strings optionally are steamed if needed to be gelatinized, before the drying of the noodle strings,
the salt is common salt and is added to the kneading water,
an amount of the salt in the sub material in the presence of potassium lactate therein is in a range from 0.5 to 1.6% by weight relative to an amount of the main raw material powder,
the amount of the salt in the sub material is reduced from an amount of the salt when no potassium lactate is present in a sub material, by replacing the salt with potassium lactate at a ratio of 1 g of the salt relative to from 0.5 to 1.5 g of potassium lactate,
the reduced amount of the salt from the amount of the salt when no potassium lactate is present in a sub material is in a range from 0.4 to 1.5% by weight relative to the amount of the main raw material powder, and
wherein from 20 to 50% by weight of a total amount of the salt to be added to the kneading water when no potassium lactate is present in a sub material is replaced with potassium lactate.
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