Fried instant noodles and method for manufacturing the same
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United States of America Patent
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Jun 29, 1999
Grant Date -
N/A
app pub date -
Feb 28, 1996
filing date -
Mar 6, 1995
priority date (Note) -
Expired
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Abstract
A method for manufacturing a fried instant noodle wherein noodle strings comprising cereal flours, a chemical leavening agent and at least one enzyme selected from the group consisting of amylase and protease are steamed and then fried. The fried instant noodles exhibit a low oil absorption, a low calorie content, no oily odor or flavor and superior gastronomical taste and texture. The noodles can be reconstituted to a ready to eat state in a short time.
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