INSTANT NOODLES AND METHOD FOR PRODUCING INSTANT NOODLE DISHES

摘要

PURPOSE: A method of making instant noodles having the structure in which a recessed portion having the shape of a cross-section circular arc or a triangle is formed on the surface of a lump of dough to place raw eggs thereon and pour hot water thereinto. The product is improved in restoring properties with hot water and can be cooked and eaten with eggs by just pouring hot water into the recessed portion. CONSTITUTION: The instant noodles are characterized in that there is a recessed portion(3) having the shape of a cross-section circular arc or a triangle on the surface of a lump of dough(1) and the recessed portion is a puddle to place uncooked eggs thereon. In the recessed portion, the lump of dough is deepest at the center portion of the upper surface(2). The thickness at the thinnest portion of the lump of dough is 50% or more of the longest distance between the upper surface of the lump of dough and its opposition surface.