Method for producing instant noodles

Abstract

[Problem to be Solved]The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.[Solution]The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

1 - 2 . (canceled) 
     
     
         3 . A method for producing instant noodles, comprising a step A of producing noodle strings, and a drying step B of drying the noodle strings at 100° C. or more,
 wherein the noodle strings contain a raw material powder, magnesium chloride, and a reducing sugar, and a content of the magnesium chloride is 0.05 to 1.50% by weight and a content of the reducing sugar is 0.05 to 1.50% by weight in a total amount of the noodle strings. 
 
     
     
         4 . The method for producing instant noodles according to  claim 3 , wherein the step A of producing noodle strings includes a flavoring step a, and the reducing sugar is added to the noodle strings in the flavoring step a. 
     
     
         5 - 12 . (canceled)