Nisshin Flour Milling Co., Ltd.

Nisshin Flour Milling Inc.

Eiji Miyazaki

Yasuhiro Tanaka

Sadao Nagata

Kenzo Okada

Hajime Akashi

Miwa Takahashi

Kaoru Indoh

Suzue Iiyama

Shoji Yokozuka

The present invention is drawn to a method for preparing a light-colored seasoning liquid, characterized by comprising koji-making by the employment of a raw material mixture containing soybeans or a similar material in an amount of 0-40% and, in an amount of 100-60%, raw material consisting of, on a dry weight basis, 25-100% gluten and 75-0% wheat, and subjecting a resultant koji product and 7-24% salt water to fermentation in a conventional manner. The invention provides a seasoning liquid which assumes a light color (JAS color code &num;35 or a lighter color), darkens slowly, provides a remarkable umami taste, and is endowed with excellent aroma.

Process for producing light-colored seasoning liquid

A method for manufacturing a fried instant noodle wherein noodle strings comprising cereal flours, a chemical leavening agent and at least one enzyme selected from the group consisting of amylase and protease are steamed and then fried. The fried instant noodles exhibit a low oil absorption, a low calorie content, no oily odor or flavor and superior gastronomical taste and texture. The noodles can be reconstituted to a ready to eat state in a short time.

Fried instant noodles and method for manufacturing the same

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Ohimachi, Japan

Eiji Miyazaki