PROBLEM TO BE SOLVED: To provide a method for producing an instant fried noodle in which the oil/fat content is reduced more than the normal fried noodle.SOLUTION: The instant fried noodle having a reduced oil/fat content more than the normal fried noodle is produced by: extruding a dough prepared by adding kneading water to raw material powder and kneading the same, by extruder under ordinary pressure to make it into a noodle strip by ordinary method, or extruding the dough by extruder under ordinary pressure to make it into a small lump, and followed by making the small lump into a noodle strip by shaping roll rolling the noodle strip to a predetermined noodle thickness within 3 times by reduction roll then, cutting out the noodle strip with cutting-blade roll in order to make raw noodle lines and followed by steaming and fry-drying.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】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の提供。【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、常圧下で押出し機により、押し出すことで麺帯とするか、または、常圧下で押出し機により、押し出すことで小塊を作製した後、前記小塊を整形ロールにより麺帯とし、前記麺帯を圧延ロールにより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油脂含量の低減されたフライ麺を製造。【選択図】なし
