Problem to be solved: to provide a method of producing an instant fry noodle whose oil content is reduced more than that of a conventional fly noodle.Solution: after the noodle was made by extruding the dough made by extruding water to the raw material powder by the usual method and extruding by the extrusion machine, after the rolling roll, the noodle thickness after passing through the rolling roll was made to be thinner than 10% of the noodle thickness before passing the roll roll One time, the number of times of the rolling is rolled into a predetermined noodle thickness within three times, then the noodle strip is cut off by the cutting edge roll, and after it is made into the raw noodle line, it is steamed, and the fly drying is done, and the fat content is reduced considerably more than the usual frying noodle, and the instant fry noodle which is excellent in the texture is good Manufacture.No selection【課題】本発明は、通常のフライ麺よりも油脂含量の低減された即席フライ麺の製造方法を提供することを目的とする。【解決手段】常法により原料粉に練水を加えて混練し作製したドウを、押出し機により、押し出すことで麺帯とした後、圧延ロール通過後の麺帯厚が圧延ロール通過前の麺帯厚の10%よりも薄くする強い圧延を行い、且つ、圧延回数が3回以内に所定の麺厚に圧延し、次いで切刃ロールにより麺帯を切断し、生麺線とした後、蒸煮し、フライ乾燥することで、通常のフライ麺よりも著しく油脂含量が低減され、食感も良好な即席フライ麺を製造することができる。【選択図】なし
