| CPC A23L 7/113 (2016.08) [A23P 30/20 (2016.08); A21C 3/024 (2013.01)] | 5 Claims |
|
1. A method for producing instant fried noodles, comprising:
making a noodle belt by adding kneading water to a raw material powder followed by kneading so as to make a dough, and extruding the dough through an extruder under normal pressure so as to make the noodle belt;
rolling out the noodle belt into a determined noodle thickness by a rolling operation performed no more than once or twice once or twice, each rolling operation using a pressing roller;
cutting the rolled out noodle belt with a cutting blade roller so as to obtain raw noodle strings;
steaming the raw noodle strings; and
drying the steamed raw noodle strings by frying so as to obtain the instant fried noodles,
wherein the noodle belt subjected to the rolling out is a single noodle belt made of the dough by the extruding,
a single rolling operation of the rolling out compresses the noodle belt at a compression ratio in a range of 90% or more, and
the single rolling operation is performed with a large-diameter pressing roller having a diameter in a range from 400 mm to 600 mm, and
wherein a fat or oil content of the fried noodles is reduced by 2.3% to 3.3% by weight compared with a fat or oil content of instant noodles prepared by using a pressing roller having a diameter of 90 mm for the single rolling operation.
|