INSTANT NOODLE, AND METHOD FOR MANUFACTURING THE SAME

PROBLEM TO BE SOLVED: To provide an instant noodle that requires less time for rehydration than conventional noodles but still has good texture, and to provide a method for manufacturing the same.SOLUTION: The instant noodle has a porous structure. In particular, the instant noodle includes swollen...

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Bibliographische Detailangaben
Hauptverfasser:	NAGASHIMA TAKESHI, TANAKA TOSHI
Format:	Patent
Sprache:	eng
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: To provide an instant noodle that requires less time for rehydration than conventional noodles but still has good texture, and to provide a method for manufacturing the same.SOLUTION: The instant noodle has a porous structure. In particular, the instant noodle includes swollen starch granules and porous starch granules on the surface such that 100 to 390 granules are present in an area of 1.0 mm. In addition, the area ratio of the swollen starch granules and porous starch granules occupying the surface is between 45% and 80%.