DRY INSTANT NOODLES AND NOODLES PRODUCTION METHOD Russian patent published in 2013 - IPC A23L1/162 

FIELD: food industry.

SUBSTANCE: present invention relates to dry instant noodles produced by a method envisaging dough production under degasation conditions, dough moulding into noodle strings according to the traditional method, noodle strings gelatinisation, cutting into portions to fit in the moulding basket and drying with hot air. Solid fat or butter and/or an emulsifier is/are added into the dough raw material. The dry instant noodles have a period of disconnection in hot water at a temperature of 100°C -80°C or less. The solid fat or butter and/or an emulsifier is/are represented by powdered and/or granulated fat or butter and/or an emulsifier with particles sized 0.1 mm or more.

EFFECT: method allows to produce dry instant noodles having viscous elasticity, in particular, having such texture properties as strength, elasticity, viscosity and chewability which was not achieved with non-fried noodles due to the technical level.

6 cl, 7 dwg, 9 tbl, 12 ex