公开(公告)号：US10045556B2

公开(公告)日：2018-08-14

申请号：US15451680

申请日：2017-03-07

申请人： Toyo Suisan Kaisha, Ltd.

发明人： Junya Kanayama ,  Hisashi Sugiyama ,  Masafumi Yamakoshi ,  Taku Ogura

IPC分类号： A23L1/16 ,  A23L7/113

摘要： A dried noodle having a porosity in a cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization degree of 30 to 75% and a porous structure, the dried noodle being produced by a process including (a) preparing a noodle dough comprising a main raw material, water and a powder oil, which is entirely derived from an oil, in an amount of more than 0.5% by weight and less than 6% by weight with respect to a total weight of the main raw material, (b) forming a raw noodle body from the noodle dough, and (c) subjecting the raw noodle body to an airflow at a temperature of 90 to 150° C. to evaporate the water, thereby foaming, drying and gelatinizing the raw noodle body, wherein the entire process does not include steaming.