PROCESS FOR AN INSTANT NON-FRIED NOODLE

• Main Authors: GULIA, Neelam, UPADHYAY, Rohit, GARG, Prateeksha
• Format: Patent
• Language: English
• Published: 25.01.2024
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a process for the production of an instant non-fried noodle. In particular the invention relates to a process for the production of an instant non-friednoodle comprising a) a lipid activation, wherein the lipid is activated by heating the lipid to a temperature between 100 to 180°C and applying an aeration into the lipid having an air flow rate between 0.5 to 8 L/h/g for 2 to 10h; b) mixing the activated lipid with flour and other dry ingredients with Kansui salts to form an uniform dough; c) sheeting and slitting the dough to obtain noodle strands; d) steaming the noodle strands; e) optionally seasoning; f) cutting and folding the noodle strands; g) drying and cooling,