[Problem to be Solved] The present invention provides a method for producing fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor. [Solution] Fresh noodles having excellent noodle making properties, texture, and flavor can be produced not by adding salt but by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour. Further, fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and fry drying.

The present invention provides a method for producing non-fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor. Fresh noodles having excellent noodle making properties, texture, and flavor can be produced by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour even without adding salt. Further, non-fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and then drying the noodles by hot air. Moreover, after drying, the non-fried noodles dried by hot air to have a moisture of 7 to 14% by weight is further subjected to a heating process with high-temperature hot air, a gas mixture of high-temperature hot air and water vapor, or superheated steam at 120 to 200° C. until the moisture of the non-fried noodles is reduced to 3 to 6% by weight, which can consequently reduce a harsh taste derived from potassium lactate.

The present invention provides a method for producing non-fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor. Fresh noodles having excellent noodle making properties, texture, and flavor can be produced by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour even without adding salt. Further, non-fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and then drying the noodles by hot air. Moreover, after drying, the non-fried noodles dried by hot air to have a moisture of 7 to 14% by weight is further subjected to a heating process with high-temperature hot air, a gas mixture of high-temperature hot air and water vapor, or superheated steam at 120 to 200° C. until the moisture of the non-fried noodles is reduced to 3 to 6% by weight, which can consequently reduce a harsh taste derived from potassium lactate.

Frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

Frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

The invention is related to the of a wheat flour based instant noodle, containing acetylated pea starch, characterized in that the acetylated pea starch used for their preparation is high acetylated pea starch.

The invention is related to the of a wheat flour based instant noodle, containing acetylated pea starch, characterized in that the acetylated pea starch used for their preparation is high acetylated pea starch.

A stirring apparatus for foods includes an endless conveyer, a plurality of cups, and a rotation mechanism. The endless conveyer has a conveying surface circulating in an endless manner and is arranged to be inclined. The cups are attached to the endless conveyer to be perpendicular to the conveying surface. The rotation mechanism rotates the cups. The rotation mechanism includes a rotation shaft, a driven magnet, a driving magnet, and a rotation driving device. One end of the rotation shaft is fixed to a bottom plate of the cup. The driven magnet is provided at the other end of the rotation shaft. The driving magnet faces the driven magnet at a predetermined interval. The rotation driving device rotates the driving magnet.

A stirring apparatus for foods includes an endless conveyer, a plurality of cups, and a rotation mechanism. The endless conveyer has a conveying surface circulating in an endless manner and is arranged to be inclined. The cups are attached to the endless conveyer to be perpendicular to the conveying surface. The rotation mechanism rotates the cups. The rotation mechanism includes a rotation shaft, a driven magnet, a driving magnet, and a rotation driving device. One end of the rotation shaft is fixed to a bottom plate of the cup. The driven magnet is provided at the other end of the rotation shaft. The driving magnet faces the driven magnet at a predetermined interval. The rotation driving device rotates the driving magnet.

A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100° C. or above.