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1. 发明授权

US09456625B2 Instant-prepared fried noodle and producing method of the noodle 有权
标题翻译：即食油炸面条和面条的制作方法
公开(公告)号：US09456625B2
公开(公告)日：2016-10-04
申请号：US12521685
申请日：2007-12-28
申请人： Jiro Seto , Kenji Fujita
发明人： Jiro Seto , Kenji Fujita
IPC分类号： A23L1/16 , A23L1/162 , A23L1/01
CPC分类号： A23L7/113 , A23L5/11 , A23L7/111
摘要： The present invention directed to instant-prepared fried noodle and aimed to reduce an amount of fats and oils therein and realize those with favorable texture and taste with the simple method without depending on any special device. Dough is prepared by adding 0.3-0.6 weight by percent in total of sodium carbonate and/or potassium carbonate to raw noodle flour like wheat flour, then adding edible acid substance thereto to adjust dough pH to 7.5-8.5, and kneading them with brine water. The dough so produced is rolled, cut, steamed, then seasoning solution or water is absorbed into noodle strings so made and the noodle strings are dried by frying them with oil of 130 ° C.-160° C. Thereby, an amount of fats and oils in the instant-prepared fried noodle bricks can be reduced without generating any scorching damage in the noodle strings.
摘要翻译：本发明涉及即食油炸面条，其目的在于减少其中的脂肪和油，并且通过简单的方法实现具有良好的质地和味道的食物，而不依赖于任何特殊的装置。通过向生粉面粉如小麦粉中加入0.3-0.6重量％的碳酸钠和/或碳酸钾制备面团，然后向其中加入食用酸物质以将面团pH调节至7.5-8.5，并将其与盐水混合。将如此生产的面团滚动，切割，蒸，然后调味溶液或水被吸收到如此制成的面条中，并且通过用130℃-160℃的油煎炸面条来干燥。因此，一定量的脂肪油炸面条砖中的油可以减少，而不会在面条中产生任何焦灼伤害。

2. 发明申请

US20100323070A1 INSTANT-PREPARED FRIED NOODLE AND PRODUCING METHOD OF THE NOODLE 有权
标题翻译：即将制备的成熟的阳极和生产方法
公开(公告)号：US20100323070A1
公开(公告)日：2010-12-23
申请号：US12521685
申请日：2007-12-28
申请人： Jiro Seto , Kenji Fujita
发明人： Jiro Seto , Kenji Fujita
IPC分类号： A23L1/162 , B65D85/00
CPC分类号： A23L7/113 , A23L5/11 , A23L7/111
摘要： The present invention directed to instant-prepared fried noodle and aimed to reduce an amount of fats and oils therein and realize those with favorable texture and taste with the simple method without depending on any special device. Dough is prepared by adding 0.3-0.6 weight by percent in total of sodium carbonate and/or potassium carbonate to raw noodle flour like wheat flour, then adding edible acid substance thereto to adjust dough pH to 7.5-8.5, and kneading them with brine water. The dough so produced is rolled, cut, steamed, then seasoning solution or water is absorbed into noodle strings so made and the noodle strings are dried by frying them with oil of 130° C.-160° C. Thereby, an amount of fats and oils in the instant-prepared fried noodle bricks can be reduced without generating any scorching damage in the noodle strings.
摘要翻译：本发明涉及即食油炸面条，其目的在于减少其中的脂肪和油，并且通过简单的方法实现具有良好的质地和味道的食物，而不依赖于任何特殊的装置。通过向生粉面粉如小麦粉中加入0.3-0.6重量％的碳酸钠和/或碳酸钾制备面团，然后加入食用酸物质以将面团pH调节至7.5-8.5，并用盐水。将如此生产的面团滚动，切割，蒸，然后调味溶液或水被吸收到如此制成的面条中，并且通过用130℃-160℃的油煎炸面条来干燥。因此，一定量的脂肪油炸面条砖中的油可以减少，而不会在面条中产生任何焦灼伤害。

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