| CPC A23L 7/113 (2016.08) [A23L 5/11 (2016.08); A23P 30/20 (2016.08); A23V 2002/00 (2013.01)] | 6 Claims |
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1. A method for producing instant fried noodles, comprising:
kneading a main raw material powder with kneading water added thereto so as to form dough;
extruding the dough using an extruder so as to form a noodle belt;
rolling out the noodle belt to have a determined thickness by performing a rolling operation once or twice using a single rolling roll or a plurality of rolling rolls;
cutting, with a cutting blade roll, the rolled out noodle belt having the determined thickness so as to form raw noodle strings;
gelatinizing the raw noodle strings; and
drying the gelatinized noodle strings by frying so as to obtain the instant fried noodles;
wherein the main raw material powder comprises wheat flour and at least one material other than wheat flour, wherein an amount of the wheat flour is larger than an amount of the at least one material other than wheat flour,
wherein the kneading is performed for a duration that provides the instant fried noodles with a fat or oil content in a range from 12% to 15.7% by weight according to the Soxhlet extraction method,
the rolling operation in the rolling out is performed so that a thickness of the noodle belt, after passing once through the single rolling roll or one of the plurality of rolling rolls, is less than 10% of a thickness of the noodle belt before the rolling out, and
the extruding is performed under reduced pressure, the reduced pressure being in a range from 160 mmHg to 560 mmHg.
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