METHOD FOR PRODUCING OIL-FRIED INSTANT NOODLES Russian patent published in 2023 - IPC A23L7/109 A23L7/113 

FIELD: food production.

SUBSTANCE: production of oil-fried instant noodles. A method is proposed for the production of fried instant noodles containing flour, kansui salts in the form of a mixture of alkali salts, oil and optionally wheat gluten, including the following stages: a) mixing flour and dry ingredients with kansui salts to form a homogeneous dough; b) rolling out and slitting the dough to form noodles; c) steaming the noodles obtained in stage b); d) optionally adding spices, e) cutting and folding the noodles obtained in stages c) or d), f) pre-drying to remove moisture before frying, g) frying the dried noodle blocks in oil; h) cooling, wherein the oil used for frying contains fatty acids C16:0 in the range of 1 to 25% by weight, based on the total fat mass, and C18:1 in the range of 60 to 90% by weight, based on total fat mass, and a C18:2 in the range of 0.1 to 20% by weight based on total fat mass. Also fried instant noodles are provided containing flour, kansui salts in the form of a mixture of alkali salts, oil and optionally wheat gluten, while the oil used for frying contains C16:0 fatty acids in the range from 1 to 25 wt.% in the calculation on the total fat mass, and C18:1 in the range from 60 to 90 wt.%, based on the total fat mass, and C18:2 in the range from 0.1 to 20 wt.%, based on the total fat mass, and the amount of oleic acid in fried noodles is at least 6 wt.% of the total weight of the composition.

EFFECT: method for the production of fried instant noodles with oil perceived as a healthy product, having good oxidation stability, as well as good organoleptic properties and a product shelf life of at least 9 months.

14 cl, 4 tbl, 7 ex