METHOD FOR PRODUCING INSTANT NOODLES

Problem] To reduce the usage amount of sodium chloride by adding magnesium chloride, and to solve the problem that occurs when magnesium chloride is used. [Solution] The present inventors have found that a favorable cooking feeling and appearance are achieved by adding magnesium chloride instead of...

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Bibliographische Detailangaben
Hauptverfasser:	KITANO sho, ASAO norikazu, KONO hiroyuki
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 reduce the usage amount of sodium chloride by adding magnesium chloride, and to solve the problem that occurs when magnesium chloride is used. [Solution] The present inventors have found that a favorable cooking feeling and appearance are achieved by adding magnesium chloride instead of sodium chloride into noodle strings and by adding reducing sugar, and have completed the present invention. That is, the present invention relates to noodle strings for producing instant noodles characterized by containing raw material powder, magnesium chloride and reducing sugar.