	US 11,910,817 B2
	Method for producing instant noodles
Sho Kitano, Osaka (JP); Norikazu Asao, Osaka (JP); and Hiroyuki Kono, Osaka (JP)
Assigned to NISSIN FOODS HOLDINGS CO., LTD., Osaka (JP)
Filed by NISSIN FOODS HOLDINGS CO., LTD., Osaka (JP)
Filed on Aug. 19, 2021, as Appl. No. 17/406,798.
Application 17/406,798 is a division of application No. 16/639,998, abandoned, previously published as PCT/JP2018/044567, filed on Dec. 4, 2018.
Claims priority of application No. 2017-238519 (JP), filed on Dec. 13, 2017; application No. 2017-238520 (JP), filed on Dec. 13, 2017; and application No. 2017-247484 (JP), filed on Dec. 25, 2017.
Prior Publication US 2021/0378272 A1, Dec. 9, 2021
Int. Cl. A23L 7/113 (2016.01); A23L 29/00 (2016.01); A23L 33/26 (2016.01)

CPC A23L 7/113 (2016.08) [A23L 29/015 (2016.08); A23L 29/035 (2016.08); A23L 33/26 (2016.08)]

3 Claims

1. Instant noodles comprising:

magnesium chloride, potassium lactate, sodium chloride, and a raw material powder,

wherein a content of the magnesium chloride is in a range from 0.05 to 1.50% by weight and a content of the potassium lactate is in a range from 0.10 to 2.50% by weight in a total amount of the instant noodles, and

wherein a weight ratio of sodium chloride in a salty taste component is in a range from 0.55 to 0.80, wherein the salty taste component consists essentially of magnesium chloride, potassium lactate and sodium chloride of the instant noodles.