WO2015050121A1 - 即席麺の製造方法および即席麺 - Google Patents
即席麺の製造方法および即席麺 Download PDFInfo
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- WO2015050121A1 WO2015050121A1 PCT/JP2014/076075 JP2014076075W WO2015050121A1 WO 2015050121 A1 WO2015050121 A1 WO 2015050121A1 JP 2014076075 W JP2014076075 W JP 2014076075W WO 2015050121 A1 WO2015050121 A1 WO 2015050121A1
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- Prior art keywords
- superheated steam
- noodle
- noodle strings
- noodles
- drying
- Prior art date
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Definitions
- the present invention relates to a method for producing instant noodles using superheated steam and instant noodles.
- instant noodles are prepared by adjusting the noodle dough using flour such as flour or buckwheat flour as the main raw material, rolling the dough to produce a raw noodle strand, and then steaming or boiling the raw noodle strand. After the alpha treatment, it is cut into one serving and dried.
- instant noodles can be broadly classified into fried (fried) noodles and non-fried noodles.
- the fried noodles are noodles obtained by frying a gelatinized noodle string with oil at around 150 ° C. and drying it.
- non-fried noodles are noodles obtained by drying a gelatinized noodle string by a method other than frying such as hot air drying, high temperature hot air drying, microwave drying, freeze drying, or low temperature air drying.
- Alpha noodles in instant noodles are either boiled with hot water, or steam generated in a boiler is introduced into a steamhouse, and steamed noodle strings with this steam.
- steaming is performed near the boiling point of water with saturated steam.
- raw noodle strings are subjected to alpha treatment using superheated steam instead of mere saturated steam (for example, Patent Documents 1 to 4).
- superheated steam refers to water vapor obtained by further heating saturated steam and raising the temperature under atmospheric pressure to 100 ° C. or higher.
- Patent Documents 1 to 4 There are techniques described in Patent Documents 1 to 4 and the like as techniques for producing instant noodles using superheated steam.
- raw noodle strings having a high water content are dried with superheated steam together with pregelatinization, and by adjusting the amount of water transpiration at this time, dry noodles having a uniform and high degree of swelling without cracking or burning. Is described.
- Patent Document 1 and Patent Document 2 use superheated steam as a means for ⁇ -izing, expanding and drying, and can obtain highly restorable noodles. It is difficult to get a supple texture.
- Patent Document 3 and Patent Document 4 use superheated steam as a means for pregelatinization.
- Patent Document 3 steaming raw noodle strings with steam that has been heated in a saturated steam atmosphere shortens the hot water reversion time, resulting in a smooth and elastic noodle quality, and noodle strings such as blistering and foaming. It is described that instant noodles such as fried noodles and hot-air dried noodles that have a transparent appearance, are slow to spread, and can maintain the quality of the noodles after cooking for a considerable period of time are described.
- the core is not too hard and has an appropriate elasticity while maintaining the softness of the surface, so that the overall texture is supple.
- the method for producing instant noodles according to the present invention is characterized by including a step of treating superheated steam on raw noodle strings containing solid fats and / or emulsifiers.
- the solid fat and / or emulsifier is 0.1 to 10% with respect to the weight of the main raw material powder.
- the method of spraying superheated steam directly onto the raw noodle strings means that the superheated steam is discharged directly from the outlet into the cooking chamber without touching other solids until it touches the noodle strings. Moreover, it means a method of hitting the surface of the raw noodle strings before they are stalled and completely diffused. Moreover, although the method of spraying a superheated steam flow in a steam store is not specifically limited, It is preferable to provide several jet nozzles which can be sprayed uniformly on the whole noodle strings. In the case of a tunnel-type steamhouse in which the net conveyor moves horizontally in the steamhouse, it is preferable that the superheated steam flow be sprayed simultaneously from the vertical direction of the noodle strings.
- the temperature of the superheated steam touched by the noodle strings is preferably 120 to 200 ° C.
- the superheated steam is treated so that the temperature is about 130 to 180 ° C.
- a moisture supply process may be added to the superheated steam treatment process in the process.
- a water supply process is not specifically limited, it can be performed by showering water or hot water on the noodle strings inside or outside the superheated steam treatment chamber, or by immersing the noodle strings in water or hot water.
- Example 1-1 The instant fried noodles thus produced were cooled and stored, and used as a sample of Example 1-1.
- the total volume of the voids depends on the respective examples and comparative examples when the total area of the voids is raised to the third power and the volume of Comparative Example 1-3 ′, which is the smallest among the obtained values, is 1.
- the volume is shown numerically. For each example and comparative example, three cross-sectional images were used, and the voids included in each image were targeted.
- V (1-2 ') is 46 more than V (1-3'). This is because the noodle strings prepared from the noodle dough kneaded with powdered fats and oils are pregelatinized, so that the powdered fats and oils kneaded are dissolved and voids are formed in the noodle strings. However, it is considered that the total volume of the voids is increased.
- V (1-1 ′) is increased by 0.6 over V (1-3 ′). This is because the number of voids increased due to factors such as slight drying in the noodle strings, and the total volume of voids also increased by changing the pregelatinization treatment from non-superheated steam treatment to superheated steam treatment. It is thought that.
- Example 1-2 ⁇ Change in temperature of superheated steam treatment> It was produced according to the method of Example 1-1 except that the temperature of the superheated steam to which the noodle strings were exposed was 120 ° C. The instant fried noodles thus produced were cooled and stored, and Example 1-2 was obtained.
- Example 1-1 and Comparative Example 1-2 into a polystyrene container, pour 400 ml of hot water, put on the lid and let stand for 5 minutes to restore and eat. did.
- evaluation method at the time of eating sensory evaluation was performed by five experienced panelists, and for each item, a very good one was given 5 points, a good one was 4 points, a normal one was 3 points, and a slightly inferior one was 2 The point and the inferior one were made 1 point and evaluated in 5 stages.
- Example 1-5 ⁇ Change of superheated steam treatment time> It was produced according to the method of Example 1-1 except that the steaming time of the superheated steam exposed to the noodle strings was 15 seconds. The instant fried noodles produced in this way were cooled and stored, and Example 1-5 was obtained.
- Example 1-6 ⁇ Change of superheated steam treatment time> It was produced according to the method of Example 1-1 except that the steaming time of the superheated steam to which the noodle strings were exposed was 45 seconds. The instant fried noodles produced in this manner were cooled and stored, and Examples 1-6 were obtained.
- Example 1--7 ⁇ Change of superheated steam treatment time> It was produced according to the method of Example 1-1, except that the steaming time of the superheated steam to which the noodle strings were exposed was set to 60 seconds. The instant fried noodles produced in this manner were cooled and stored, and Examples 1-7 were obtained.
- Example 1-1 were put in a polystyrene container, 400 ml of hot water was poured, the lid was put on, left for 5 minutes to restore and eaten.
- evaluation method at the time of eating sensory evaluation was performed by five experienced panelists, and for each item, a very good one was given 5 points, a good one was 4 points, a normal one was 3 points, and a slightly inferior one was 2 The point and the inferior one were made 1 point and evaluated in 5 stages.
- Example 1-8 ⁇ Change in the amount of powdered oil and fat added> It was produced according to the method of Example 1-1 except that the amount of powdered oil was 0.1% by weight based on the main raw material. The instant fried noodles produced in this manner were cooled and stored, and Examples 1-8 were obtained.
- Example 1-10 ⁇ Change in amount of powdered oil and fat> It was produced according to the method of Example 1-1, except that the amount of powdered oil was 0.5% by weight based on the main raw material. The instant fried noodles produced in this manner were cooled and stored, and Example 1-10 was obtained.
- Example 1-11 ⁇ Change in amount of powdered oil and fat>
- the powder was produced according to the method of Example 1-1 except that the amount of powdered oil was 1.0% by weight based on the main raw material.
- the instant fried noodles produced in this manner were cooled and stored, and Example 1-11 was obtained.
- Example 1-12 ⁇ Change in the amount of powdered oil and fat added> It was produced according to the method of Example 1-1 except that the amount of powdered fat was 6.0% by weight based on the main raw material. The instant fried noodles produced in this manner were cooled and stored, and Examples 1-12 were obtained.
- Example 1-13 ⁇ Change in the amount of powdered oil and fat added> It was produced according to the method of Example 1-1 except that the amount of powdered fat was 10.0% by weight based on the main raw material. The instant fried noodles produced in this manner were cooled and stored, and Example 1-13 was obtained.
- Example 1-1 These samples and the sample obtained in Example 1-1 were put in a polystyrene container, poured with 400 ml of hot water, covered with a lid for 5 minutes to restore and eat.
- evaluation method at the time of eating sensory evaluation was performed by five experienced panelists, and for each item, a very good one was given 5 points, a good one was 4 points, a normal one was 3 points, and a slightly inferior one was 2 The point and the inferior one were made 1 point and evaluated in 5 stages.
- This raw noodle string was steamed with superheated steam as a superheated steam treatment.
- the condition of superheated steam was that high-temperature steam of about 260 ° C. was produced, and this was supplied at a steam flow rate of 100 kg / h into a tunnel-type steam warehouse where a net conveyor transports the inside of the steam warehouse.
- the steam storage has a jet outlet that blows a superheated steam flow directly from the top and bottom of the net conveyor toward the noodle strings that are transported on the conveyor, and has a number of jet outlets in the traveling direction of the conveyor.
- the steamed steam was blown directly onto the noodle strings to steam the noodle strings.
- a temperature sensor was placed on the surface of the noodle strings and the temperature of the superheated steam exposed to the noodle strings in the steam chamber was monitored.
- the temperature of the monitor in the treatment process with superheated steam was 140 ° C., and the cooking time was 36 seconds.
- the noodle strings subjected to the superheated steam treatment as described above were immersed in a thin saline solution, cut and filled into a 380 ml retainer, fried with palm oil at about 150 ° C. and dried.
- Example 2-1 The instant fried noodles thus produced were cooled and stored to obtain a sample of Example 2-1.
- Comparative Example 2-1 No powdered oil or fat, superheated steam> Manufactured according to the method of Example 2-1 except that no powdered oil was added. Thus, the manufactured instant fried noodles were cooled and stored, and used as a sample of Comparative Example 2-1.
- Example 3 ⁇ Verification of non-fried noodles> (Example 3-1) ⁇ With powdered oil and fat, superheated steam treatment> A raw noodle string was prepared by the method of Example 1-1, the noodle string subjected to superheated steam treatment was dipped in a thin saline solution, cut and filled into a retainer having a capacity of 380 ml. The film was dried for about 30 minutes in a hot air dryer at 90 ° C. and a wind speed of 4 m / s. The instant non-fried noodles thus produced were cooled and stored, and used as a sample of Example 3-1.
- Comparative Example 3-1 No powdered oil or fat, superheated steam treatment> Manufactured according to the method of Example 3-1, except that no powdered oil was added. The instant non-fried noodles thus produced were cooled and stored, and used as a sample of Comparative Example 3-1.
- This raw noodle string was steamed with superheated steam as a superheated steam treatment.
- the condition of superheated steam was that high-temperature steam of about 260 ° C. was produced, and this was supplied at a steam flow rate of 100 kg / h into a tunnel-type steam warehouse where a net conveyor transports the inside of the steam warehouse.
- the steam storage has a jet outlet that blows a superheated steam flow directly from the top and bottom of the net conveyor toward the noodle strings that are transported on the conveyor, and has a number of jet outlets in the traveling direction of the conveyor. Steamed the noodle strings by spraying a superheated steam stream directly onto the noodle strings.
- a temperature sensor was placed on the surface of the noodle strings and the temperature of the superheated steam exposed to the noodle strings in the steam chamber was monitored.
- the temperature of the monitor in the treatment process with superheated steam was 140 ° C., and the cooking time was 3 minutes 30 seconds.
- Example 4-1 The instant dry noodle thus produced was cooled and stored, and used as a sample of Example 4-1.
- Comparative Example 4-1 No powdered oil and fat, superheated steam treatment> Manufactured according to the method of Example 4-1, except that no powdered oil was added. The instant dried noodles thus produced were cooled and stored as a sample of Comparative Example 4-1.
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Abstract
Description
本実施形態では、まず、常法により生麺線を準備する。具体的には、小麦粉等の主原料粉に、副原料、粉末油脂及び/又は乳化剤、練り水を加えて混練した後、複合、圧延、切出して生の麺線を準備する。なお、切出しによって麺線にする方法以外に、エクストルーダー等で押し出して生の麺線としてもよい。
次に、上記のようにして作成した生の麺線に対して過熱蒸気を処理することで、麺線をα化処理する。
以上のような過熱蒸気処理工程を行った麺線に対して、最後に乾燥工程に付すことで麺線の水分を除去して即席麺とする。
<フライ麺における効果の検証>
(実施例1-1)<粉末油脂あり、過熱蒸気>
小麦粉750g、澱粉250gからなる麺原料粉1kgに粉末油脂(平均粒径0.15mm)30g(=主原料に対して3.0重量%)を加えてこれをミキサーでよく攪拌した後、食塩20g、リン酸塩9gを溶解した練り水400mlを加えて、これをミキサーでよく混練し、麺生地を得た。得られた麺生地を整形、複合して麺帯化し、圧延を繰り返して最終麺厚1.20mmの麺帯とした後、角刃9番の切刃で切出した。
粉末油脂を添加しない以外は実施例1-1と同様の方法に従って製造した。このように、製造した即席フライ麺を、冷却して保存し、比較例1-1のサンプルとした。
過熱蒸気の代わりに非過熱蒸気を使用する以外は実施例1-1と同様の方法に従って製造した。非過熱蒸気の流量は100kg/hで蒸煮時間は36秒であった。また、このときの麺線がさらされる非過熱蒸気のモニターの温度は100℃であった。このように製造した即席フライ麺を冷却して保存し、比較例1-2とした。
粉末油脂を添加しない以外は、比較例1-2の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、比較例1-3とした。
<麺線断面の構造解析>
着味液への浸漬工程以降の工程は行わず、それ以前の工程は上記4種のサンプルと同様の工程を経た麺線を製造し、これらを約3cm毎に切断、-40℃に急速凍結、フリーズドライ乾燥、金の蒸着を経た試料を作成し、それぞれ実施例1-1’、比較例1-1’、比較例1-2’、比較例1-3’とした。
V(1-3’)+{V(1-2’)―V(1-3’)}+{V(1-1’)―V(1-3’)}
=1+46+0.6
=47.6
となることが予測される。ところが、実際には実施例1-1’で得られる空隙の総体積は75であり、想定よりはるかに大きな値が得られた。
麺線のさらされる過熱蒸気の温度を120℃とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、実施例1-2とした。
麺線のさらされる過熱蒸気の温度を170℃とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、実施例1-3とした。
麺線のさらされる過熱蒸気の温度を200℃とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、実施例1-4とした。
麺線のさらされる過熱蒸気の蒸煮時間を15秒とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、実施例1-5とした。
麺線のさらされる過熱蒸気の蒸煮時間を45秒とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、実施例1-6とした。
麺線のさらされる過熱蒸気の蒸煮時間を60秒とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、実施例1-7とした。
粉末油脂の添加量を主原料に対して0.1重量%とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、実施例1-8とした。
粉末油脂の添加量を主原料に対して0.3重量%とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、実施例1-9とした。
粉末油脂の添加量を主原料に対して0.5重量%とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、実施例1-10とした。
粉末油脂の添加量を主原料に対して1.0重量%とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、実施例1-11とした。
粉末油脂の添加量を主原料に対して6.0重量%とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、実施例1-12とした。
粉末油脂の添加量を主原料に対して10.0重量%とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、実施例1-13とした。
粉末油脂の添加量を主原料に対して0.0重量%とする以外は実施例1-1の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、比較例1-4とした。
<水分補給工程を含む過熱水蒸気処理の検討>
(実施例2-1)<粉末油脂あり、過熱蒸気>
小麦粉750g、澱粉250gからなる麺原料粉1kgに粉末油脂(平均粒径0.15mm)を加えてこれをミキサーでよく攪拌した後、食塩20g、リン酸塩9gを溶解した練り水400mlを加えて、これをミキサーでよく混練し、麺生地を得た。得られた麺生地を整形、複合して麺帯化し、圧延を繰り返して最終麺厚1.50mmの麺帯とした後、角刃9番の切刃で切出した。
粉末油脂を添加しない以外は実施例2-1の方法に従って製造した。このように、製造した即席フライ麺を、冷却して保存し、比較例2-1のサンプルとした。
過熱蒸気の代わりに非過熱蒸気を使用する以外は実施例2-1の方法に従って製造した。非過熱蒸気の流量は100kg/hで蒸煮時間は36秒であった。また、このときの麺線がさらされる非過熱蒸気のモニターの温度は100℃であった。このように製造した即席フライ麺を冷却して保存し、比較例2-2とした。
粉末油脂を添加しない以外は、比較例2-2の方法に従って製造した。このように製造した即席フライ麺を冷却して保存し、比較例2-3とした。
<ノンフライ麺における検証>
(実施例3-1)<粉末油脂あり、過熱蒸気処理>
実施例1-1の方法により生麺線を作成し、過熱蒸気処理を行った麺線を薄い食塩水の着味液に浸漬し、カットして1食分を容量380mlのリテーナに充填し、温度90℃、風速4m/sの熱風乾燥機の庫内で約30分乾燥した。このように、製造した即席ノンフライ麺を、冷却して保存し、実施例3-1のサンプルとした。
粉末油脂を添加しない以外は、実施例3-1の方法に従って製造した。このように、製造した即席ノンフライ麺を、冷却して保存し、比較例3-1のサンプルとした。
過熱蒸気の代わりに非過熱蒸気を使用する以外は実施例3-1の方法に従って製造した。非過熱蒸気の流量は100kg/hで蒸煮時間は36秒であった。また、このときの麺線がさらされる非過熱蒸気のモニターの温度は100℃であった。このように製造した即席ノンフライ麺を冷却して保存し、比較例3-2とした。
過熱蒸気の代わりに高温熱風を使用する以外は実施例3-1の方法に従って製造した。高温熱風は、過熱蒸気の麺線のさらされる温度と同じ140℃とし、風速は6m/sとした。高温熱風処理時間は、実施例3-1と同様に36秒とした。
<過熱蒸気乾燥における効果の検証>
(実施例4-1)<粉末油脂あり、過熱蒸気>
小麦粉750g、澱粉250gからなる麺原料粉1kgに粉末油脂(平均粒径0.15mm)を加えてこれをミキサーでよく攪拌した後、食塩20g、リン酸塩9gを溶解した練り水400mlを加えて、これをミキサーでよく混練し、麺生地を得た。得られた麺生地を整形、複合して麺帯化し、圧延を繰り返して最終麺厚1.20mmの麺帯とした後、角刃9番の切刃で切出した。
粉末油脂を添加しない以外は、実施例4-1の方法に従って製造した。このように、製造した即席乾麺を、冷却して保存し、比較例4-1のサンプルとした。
過熱蒸気の代わりに高温熱風を使用する以外は実施例4-1の方法に従って製造した。高温熱風は、過熱蒸気により麺線がさらされる温度と同じ140℃とし、風速は6m/sとした。高温熱風処理時間は、実施例4-1と同様に3分30秒とした。
本出願は、2013年10月1日出願の日本特許出願・出願番号2013―206329に基づくものであり、その内容はここに参照として取り込まれる。
Claims (6)
- 固形状の油脂及び/又は乳化剤を含む生麺線に対して、過熱蒸気を処理する工程を含む即席麺の製造方法。
- 前記固形状の油脂及び/又は乳化剤が、主原料粉の重量に対し0.1~10%であることを特徴とする請求項1記載の即席麺の製造方法。
- 前記生麺線がさらされる過熱蒸気の温度が120~200℃であることを特徴とする請求項1又は2記載の即席麺の製造方法。
- 前記過熱蒸気で処理した麺線を乾燥させる乾燥工程を含む請求項1~請求項3いずれか1項記載の即席麺の製造方法。
- 前記乾燥工程は、フライ乾燥処理、熱風乾燥処理、高温熱風乾燥処理、過熱蒸気乾燥処理、マイクロ波乾燥処理又は凍結乾燥処理、若しくはこれらの組み合わせにより麺線を乾燥させる工程である請求項4記載の即席麺の製造方法。
- 請求項1~請求項5いずれか1項記載の製造方法で製造された即席麺。
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CN106714574A (zh) * | 2015-09-11 | 2017-05-24 | 日清食品控股株式会社 | 油炸方便面 |
EP3427596A4 (en) * | 2016-03-07 | 2019-11-20 | Nissin Foods Holdings Co., Ltd. | PROCESS FOR PREPARING FRIED INSTANT NOODLES |
US11311037B2 (en) | 2016-03-07 | 2022-04-26 | Nissin Foods Holdings Co., Ltd. | Method for producing instant fried noodles |
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Publication number | Publication date |
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JP5911462B2 (ja) | 2016-04-27 |
BR112016007367B1 (pt) | 2021-12-21 |
SG11201602587TA (en) | 2016-05-30 |
TWI532439B (zh) | 2016-05-11 |
KR101731320B1 (ko) | 2017-04-28 |
EP3053455B1 (en) | 2018-02-21 |
RU2609403C1 (ru) | 2017-02-01 |
KR20160053960A (ko) | 2016-05-13 |
CN105636454B (zh) | 2017-10-13 |
PH12016500596B1 (en) | 2016-06-13 |
HUE037370T2 (hu) | 2018-08-28 |
JP2015065963A (ja) | 2015-04-13 |
BR112016007367A2 (pt) | 2017-08-01 |
EP3053455A4 (en) | 2017-04-19 |
TW201532524A (zh) | 2015-09-01 |
HK1219210A1 (zh) | 2017-03-31 |
EP3053455A1 (en) | 2016-08-10 |
PH12016500596A1 (en) | 2016-06-13 |
US20160249652A1 (en) | 2016-09-01 |
MX2016004264A (es) | 2016-10-12 |
CN105636454A (zh) | 2016-06-01 |
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