House Food Industrial Company Limited

Teruo Yasukawa

Ko Sugisawa

Sakuichi Sakakibara

Takashi Kimura

Tamotsu Kamoda

Kikuo Matsushima

Instant cooking noodles are prepared from a dough comprising a cereal flour and a hydrolyzate of a starch derived from a root or stalk of a plant having a D.E. of 1 to 10. The dough is rolled into a sheet having a thickness of less than 2 mm, the sheet is cut into strips, the strips are steamed, and the steamed strips are dried.

Method for preparing instant cooking noodles

A method for frying noodles in a perforated container having the shape of a cylinder, prism or truncated cone or pyramid and a height of more than 3 cm and being sealed by a perforated cover, the perforations constituting 5 to 30% of the area of the cover. Noodles are fried in such a container after the individual raw noodles have been forced apart and cut, the container is charged with the cut noodles and covered, and the covered container is immersed in hot oil. The noodles are fried in the sealed container in the hot oil at a temperature of 130.degree. C. to 160.degree. C.

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Kishiwada, Japan

Teruo Yasukawa