Patent ID: 6042866
Filing Date: 2000-03-28
Classification: A23L

Abstract:
A process for preparing fried noodles comprising aggregating a plurality of strips of noodle dough to form a cake mass of a plurality of noodle strips, wherein the dough comprises gelatinized starch of a farinaceous base ingredient and comprises a maltodextrin ingredient, subjecting the cake mass to a temperature in a range of from 100.degree. C. to about 220.degree. C. for a time sufficient to reduce the cake mass moisture content to obtain a cake dried so that the dried cake noodles have a moisture content in a range of from about 10% up to less than 30% by weight, frying the dried cake in a mass of an edible oil heated sufficiently to fry the dried cake noodles to obtain a fried cake and separating the fried cake from the frying oil mass.