Abstract: A method for manufacturing frozen noodles including a step of subjecting raw noodles or dried noodles manufactured by an ordinary method to boiling treatment to produce boiled noodles containing moisture less than moisture of the noodles after cooking, a step of applying water to surfaces of the boiled noodles by sprinkling or dipping, a step of filling a freezing container with the boiled noodles having water applied to the surfaces and an ice lump containing frozen water, and a step of subjecting the boiled noodles to freezing treatment, in which the freezing treatment is started within 120 seconds from an end of the boiling treatment.

Abstract: An object of the present invention is to provide a method for manufacturing instant noodles, wherein the instant noodles are excellent in the noodle-making property, texture and salty taste, and sodium is reduced. In the manufacture of the instant noodles, in order to reduce the amount of salt used for manufacturing noodles, 0.5 to 1.5 g of potassium lactate is substituted for 1 g of salt to be added to kneading water to manufacture the noodles, and the instant noodles can be thereby manufactured which are excellent in the noodle-making property, texture and salty taste.

Abstract: [Problem to be Solved] The present invention provides a method for producing fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor. [Solution] Fresh noodles having excellent noodle making properties, texture, and flavor can be produced not by adding salt but by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour. Further, fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and fry drying.

Abstract: An object of the present invention is to provide a method for manufacturing instant noodles, wherein the instant noodles are excellent in the noodle-making property, texture and salty taste, and sodium is reduced. In the manufacture of the instant noodles, in order to reduce the amount of salt used for manufacturing noodles, 0.5 to 1.5 g of potassium lactate is substituted for 1 g of salt to be added to kneading water to manufacture the noodles, and the instant noodles can be thereby manufactured which are excellent in the noodle-making property, texture and salty taste.

Abstract: [Problem to be Solved] The present invention provides a method for producing fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor. [Solution] Fresh noodles having excellent noodle making properties, texture, and flavor can be produced not by adding salt but by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour. Further, fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and fry drying.

Abstract: Disclosed herein are a dried instant noodle improved in loosening at the time of eating and a method for producing the same. The method for producing dried instant noodles comprises: a loosening agent-attaching step in which a loosening agent for noodles is attached to gelatinized noodle strings; a first drying step in which, after the loosening agent-attaching step, hot air having a wind speed of 30 m/s or higher and a temperature of 60° C. to 160° C. is blown onto the noodle strings for 5 to 240 seconds to dry the noodle strings; and a second drying step in which, after the first drying step, the noodle strings are dried with hot air.

Abstract: [Problem to be Solved] It is intended to provide a method for producing instant noodles having supple texture by having soft surface and a moderately elastic core, and such instant noodles. [Solution] Raw noodle strings prepared from a noodle dough kneaded with a powder fat or oil and/or powder emulsifier are treated with superheated steam, followed by the drying of the noodle strings, or pH adjustment, heat sterilization, and full sealing. In this way, the present invention provides a method for producing instant noodles having supple texture by having soft surface and a moderately elastic core.

Abstract: Disclosed herein are a dried instant noodle improved in loosening at the time of eating and a method for producing the same. The method for producing dried instant noodles comprises: a loosening agent-attaching step in which a loosening agent for noodles is attached to gelatinized noodle strings; a first drying step in which, after the loosening agent-attaching step, hot air having a wind speed of 30 m/s or higher and a temperature of 60° C. to 160° C. is blown onto the noodle strings for 5 to 240 seconds to dry the noodle strings; and a second drying step in which, after the first drying step, the noodle strings are dried with hot air.