发明名称 |
METHOD FOR MANUFACTURING INSTANT NOODLE |
摘要 |
In the present invention, an uncooked noodle prepared from a main raw material including at least wheat flour and starch is dried in humidified high-temperature heated air using heated air having a humidity of 80 mmHg-300 mmHg and a temperature of 110° C.-150° C. A heated-air-dried instant noodle is thereby obtained which has excellent restorability, and in which a dried noodle block has excellent strength. |
申请公布号 |
US2015327581(A1) |
申请公布日期 |
2015.11.19 |
申请号 |
US201414758149 |
申请日期 |
2014.01.16 |
申请人 |
SANYO FOODS CO., LTD. |
发明人 |
Nagayama Yoshiaki;Ishida Nozomu;Komagata Hideki |
分类号 |
A23L1/162 |
主分类号 |
A23L1/162 |
代理机构 |
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代理人 |
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主权项 |
1. A process for producing hot-air-dried instant noodle, comprising:
putting raw noodle strips in a drying retainer, wherein the raw noodle strips is produced from a main raw material containing at least wheat flour and starch; and drying the raw noodle strips by using hot air at a temperature range from 110 to 150° C. with humidity-control, wherein the humidity-control is carried out in a range from 80 to 300 mmHg. |
地址 |
Minato-ku, Tokyo JP |