There are provided: a thermal history change type indicator by which the degree of reconstitution with hot water of instant cup noodles can be easily visually recognized in conjunction with the temperature in a container; and a set of a thermal history change type indicator and instant cup noodles comprising the thermal history change type indicator and instant cup noodles.

The thermal history change type indicator comprises: a thermally meltable material layer containing a thermally meltable material; a permeation layer, wherein the permeation layer becomes transparent or translucent when the thermally meltable material melts and permeates the permeation layer; a thermally meltable material permeation-inhibiting layer for inhibiting the permeation of the thermally meltable material into the permeation layer, wherein the thermally meltable material permeation-inhibiting layer is arranged between the thermally meltable material layer and the permeation layer; and a protective layer, wherein the thermally meltable material layer, the permeation layer, and the thermally meltable material permeation-inhibiting layer are layered, and the permeation layer side of the layered product is covered with the protective layer. The set of a thermal history change type indicator and instant cup noodles comprises the thermal history change type indicator and instant cup noodles. FIG. 1

[Problem to be Solved]

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.

[Solution]

The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

[Problem to be Solved]

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.

[Solution]

The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

An object of the present invention is to provide a method for producing instant Japanese noodles having a reduced amount of salt kneaded into the noodles, wherein the instant Japanese noodles are enhanced in salty taste. When the amount of salt kneaded into instant Japanese noodles is reduced, the instant Japanese noodles can be enhanced in salty taste by adding potassium lactate, granulated sugar, citric acid, and a kelp processed product and/or a dried bonito processed product, instead of salt, and thus instant Japanese noodles having favorable salty taste can be produced even if the amount of salt is reduced.

An object of the present invention is to provide a method for producing instant Japanese noodles having a reduced amount of salt kneaded into the noodles, wherein the instant Japanese noodles are enhanced in salty taste. When the amount of salt kneaded into instant Japanese noodles is reduced, the instant Japanese noodles can be enhanced in salty taste by adding potassium lactate, granulated sugar, citric acid, and a kelp processed product and/or a dried bonito processed product, instead of salt, and thus instant Japanese noodles having favorable salty taste can be produced even if the amount of salt is reduced.

The present invention relates to a process for the production of an instant oil fried noodle. The oil used for frying the instant noodle comprises the fatty acids C16:0 in the range of 1 to 25 wt % (based on weight of total fat) and C18:1 in the range of 60 to 90 wt % (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt % (based on weight of total fat).

The present invention relates to a process for the production of an instant oil fried noodle. The oil used for frying the instant noodle comprises the fatty acids C16:0 in the range of 1 to 25 wt % (based on weight of total fat) and C18:1 in the range of 60 to 90 wt % (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt % (based on weight of total fat).

The use of waste from fruit and/or vegetables extruded at 105° C. to 180° C., namely sugar beet marc and/or apple pomace and/or currant pomace and/or chokeberry pomace and/or soya pomace as an additive to increase the viscosity of foodstuffs.

The present invention addresses the subject of providing non-fried Chinese noodles with deterioration over time suppressed. The subject is solved by adding calcium monohydrogen phosphate hydrate to non-fried Chinese noodles to which sodium carbonate and/or potassium carbonate (kansui) has been added. The addition amount of the calcium monohydrogen phosphate hydrate relative to the addition amount of the sodium carbonate and/or potassium carbonate is preferably in the range of the following expression 1: 0.8X-2≤Y≤2X . . . (Expression 1) where X represents the addition amount (g) of the sodium carbonate and/or potassium carbonate based on 1 kg of a main raw material powder, and Y represents the addition amount (g) of the calcium monohydrogen phosphate hydrate based on 1 kg of the main raw material powder.

The present invention addresses the subject of providing non-fried Chinese noodles with deterioration over time suppressed. The subject is solved by adding calcium monohydrogen phosphate hydrate to non-fried Chinese noodles to which sodium carbonate and/or potassium carbonate (kansui) has been added. The addition amount of the calcium monohydrogen phosphate hydrate relative to the addition amount of the sodium carbonate and/or potassium carbonate is preferably in the range of the following expression 1: 0.8X-2≤Y≤2X . . . (Expression 1) where X represents the addition amount (g) of the sodium carbonate and/or potassium carbonate based on 1 kg of a main raw material powder, and Y represents the addition amount (g) of the calcium monohydrogen phosphate hydrate based on 1 kg of the main raw material powder.