PROCESS FOR AN INSTANT OIL FRIED NOODLE

The present invention relates to a process for the production of an instant oil fried noodle. The oil used for frying the instant noodle comprises the fatty acids C16:0 in the range of 1 to 25 wt% (based on weight of total fat) and C18:1 in the range of 60 to 90 wt% (based on weight of total fat) an...

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Bibliographische Detailangaben
Hauptverfasser:	MARAZZATO, Michele, FEDERICO, Joan, DREYER, Michel, BAPNA, Preksha, BERTOLI, Constantin
Format:	Patent
Sprache:	eng ; fre
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:	The present invention relates to a process for the production of an instant oil fried noodle. The oil used for frying the instant noodle comprises the fatty acids C16:0 in the range of 1 to 25 wt% (based on weight of total fat) and C18:1 in the range of 60 to 90 wt% (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt% (based on weight of total fat). La présente invention concerne un procédé de production de nouilles frites instantanées. L'huile utilisée pour frire les nouilles instantanées comprend les acides gras C16:0 dans la plage de 1 à 25% en poids (sur la base du poids de la graisse totale) et C18:1 dans la plage de 60 à 90% en poids (sur la base du poids de la graisse totale) et C18:2 dans la plage de 0,1 à 20% en poids (sur la base du poids de la graisse totale).