发明名称 |
Preparation of instant fried noodles |
摘要 |
Reduction of frying oil uptake is effected when preparing instant fried noodles by aggregating a plurality of gelatinized noodle dough strips to form a cake mass, subjecting the cake to heat to reduce its moisture content to an amount in a range of from at least about 10% and less than 30% by weight, frying the partially-dried cake in a mass of an edible oil and separating the fried cake from the frying oil mass. In another aspect of the invention, oil uptake reduction is effected by employing a dough having a protein content of from about 8% to about 13% by weight and/or containing an added proteinaceous substance ingredient, such as gluten, and/or containing maltodextrin as an ingredient.
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申请公布号 |
US6042866(A) |
申请公布日期 |
2000.03.28 |
申请号 |
US19960644333 |
申请日期 |
1996.05.10 |
申请人 |
NESTEC S.A. |
发明人 |
GREENE, ROBERT;LIM, ORLANDO;TOH, TIANG SENG |
分类号 |
A23L1/16;(IPC1-7):A23L1/16 |
主分类号 |
A23L1/16 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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