House Food Industrial Company Limited

Yoshitaka Hirano

Ko Sugisawa

Masanori Yamamoto

Masaru Shibuki

Ryusuke Nakanaga

Nozomu Tanihara

Fumio Matsui

Yozo Yamamoto

Yoshimasa Fujii

Koichi Shibahara

Nobuji Takeda

A method for producing roux comprises heating and kneading a starting material comprised of fats and oils and farinaceous materials in a twin-screw extruder at a temperature of 60.degree. to 220.degree. C. for 25 seconds to 25 minutes. This method makes it possible to obtain roux having high quality within a short period of time by a very simple process.

Method for producing roux

A method for producing dried instant noodles containing less than 15% moisture as a final product. It is characterized by dehydrating raw noodles containing 35-45% moisture using super-heated steam and adjusting evaporation of water from the noodles at the rate of 0.25-1.00 g/second per 100 g of the raw noodles.

Method of preparing dried noodles

Growing community of inventors

Nara, Japan

Yoshitaka Hirano