Oblon, Spivak, McClelland, Maier & Neustadt
Process of preparing frozen instant cooking noodles
 Frozen instant cooking noodles having a cross-sectional void space percent of 40 to 80% which are capable of uniformly thawing by heat in a very short time to provide a fully cooked noodles having good texture for eating are produced by subjecting noodles to .alpha. conversion so as to control a yield of the noodles within the range of 200 to 280%, quickly cooling the .alpha. converted noodles in cold water at 0.degree. to 5.degree. C., arranging individual strings of the noodle at random to form a noodle lump and freezing the lump. 
MA MA-Macaroni Co., Ltd. Nisshin Flour Milling Co., Ltd.
A
A23L
inventional
Ryutaro Tomoya Seisaku Noriko Soichi
Ozawa Hayakawa Fuse Kato Kobayashi