INSTANT NOODLES PRODUCTION METHOD Russian patent published in 2020 - IPC A23L7/109 A23L7/113 

FIELD: food industry.

SUBSTANCE: invention relates to instant noodles, in which use of sodium chloride is reduced. Disclosed are noodle threads for producing instant noodles containing raw material powder, magnesium chloride and reducing sugar, wherein content of magnesium chloride ranges from 0.05 to 1.50 wt. %, and content of reducing sugar is from 0.05 to 1.50 wt. % of total amount of noodle strings. Disclosed is a method for production of instant noodles, comprising stage A of producing noodle strings and a drying step B drying noodle strings at 100 °C or more, wherein noodle fibres contain raw material powder, magnesium chloride and reducing sugar and magnesium chloride content is from 0.05 to 1.50 wt. %, and content of reducing sugar is from 0.05 to 1.50 wt. % of total number of threads noodles. Also disclosed is a method for producing instant noodles, comprising at least the following steps from C1 to C3: step C1 of producing dough for noodles by mixing powder of raw material, water and kansui; step C2 for producing noodle strings of noodle dough; and step C3 of adding magnesium chloride to noodle strings, wherein content of magnesium chloride ranges from 0.05 to 1.50 wt. % of total amount of instant noodles. Disclosed is instant noodles containing magnesium chloride, potassium lactate and powder of raw material, wherein magnesium chloride is contained in amount of 0.05 to 1.50 wt. %, and potassium lactate is contained in amount of 0.10 to 2.50 wt. % of total amount of instant noodles.

EFFECT: invention is aimed at reducing the use of sodium chloride by adding magnesium chloride, wherein when magnesium chloride is added to the noodle string instead of sodium chloride and additionally adding reducing sugar, in the subsequent process of production of instant noodles provides preferable feeling of a well-fried product and preferable appearance.

11 cl, 7 tbl, 0 ex