Instant noodle and Method for deep frying cup noodle reduced rehydration time

摘要

The present invention relates to a lactose base surface and a method for manufacturing the same, which utilizes the cold potato starch, which is the starch of wax, and the cold starch, which is a luxury starch. It is possible to expect the effect of shortening the restoration time than the surface of the conventional milk bath can be more convenient and easy to eat.