Nissin Foods Holdings Co., Ltd.

Jiro Seto

Kenji Fujita

Kazuki Yoshida

Minori Murata

Tomoko Nambu

Takahito Tokuhisa

Shino Nakamura

Ayana Iwano

Misuzu Watanabe

Problem to be Solved An object of the present invention is to provide a method for producing a textured protein material having a meat-like fibrous texture. Solution The textured protein material having a meat-like fibrous texture can be produced by feeding a flat-sheet-like textured protein material prepared via pressurization and heating, and then extrusion by an extruder through cutting blade rolls composed of a pair of rolls facing each other and having a plurality of square-blade-like annular blades arranged in parallel, thereby making slits sheared on the topside and the underside of the textured protein material in the same direction as the extruded direction.

Method for producing textured protein material

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 &#xb0; C.-160&#xb0; 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.

Instant-prepared fried noodle and producing method of the noodle

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Osaka, Japan

Jiro Seto