METHOD FOR PRODUCING FRIED NOODLES

[Problem to be solved]The present invention provides a method for producing fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor.[Solution]Fresh noodles having excellent noodle making properties, texture, and flavor can be produced not by adding s...

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Bibliographische Detailangaben
Hauptverfasser:	ABE, Hideaki, YOSHINUMA, Toshio
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	[Problem to be solved]The present invention provides a method for producing fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor.[Solution]Fresh noodles having excellent noodle making properties, texture, and flavor can be produced not by adding salt but by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour. Further, fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and fry drying.