초록 ▼

Non-fried, oil-free instant cooking dry noodles which, when immersed in hot water, are easily transformed to an edible cooked state during a short period of time and give good sense, feel and taste. The noodles have a water content of 13% or less by weight and consist essentially of at least one sta

Non-fried, oil-free instant cooking dry noodles which, when immersed in hot water, are easily transformed to an edible cooked state during a short period of time and give good sense, feel and taste. The noodles have a water content of 13% or less by weight and consist essentially of at least one starch-containing component comprised mainly of wheat flour, wherein the starch in the starch-containing component has an a

대표청구항 ▼

A non-fried, oil-free instant cooking dry noodle product capable of transformation into an edible cooked or boiled state within a short period of time when immersed in hot water and consisting of a starch-containing component comprised mainly of wheat or grain flour, said noodle product characterize

A non-fried, oil-free instant cooking dry noodle product capable of transformation into an edible cooked or boiled state within a short period of time when immersed in hot water and consisting of a starch-containing component comprised mainly of wheat or grain flour, said noodle product characterized by: an average pore volume in the range of about 0.07 to about 0.40 ml/g; the starch contained in the starch-containing component having an a85%, as measured by the diastase enzyme process; a fine porous texture providing communication between the external surfaces of the noodles product with the internal portions thereof by a network of fine pores; smooth, non-coated surfaces devoid of bubble-like formations; devoid of portions of the dry noodle product sticking to adjacent portions; storage stable for at least one year without substantial change in product quality; said noodle product yielding a non-sticking good sense, feel and taste when transformed into the edible coated state.