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.
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
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