Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Reexamination Certificate
1999-06-29
2001-02-13
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
C426S503000, C426S509000
Reexamination Certificate
active
06187357
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention is directed to a noodle product of extended shelf life and to a method of preparing the noodle product. More specifically, the present invention includes a full moisture extended shelf life noodle product of outstanding organoleptical quality which is easily prepared with little or no further cooking by the consumer. Additionally, the present invention is directed to a manufacturing process of the noodle product which can be easily performed using conventional machinery.
French patent No. 2,502,907 discloses a method for the production of precooked solid food, especially pasta products and rice. The method includes precooking the food in slightly acidic water and cooling the product in slightly acidic water. Subsequently, the excess water is drained off and the product is oiled, inserted into flexible containers, and the sealed containers are heat sterilized.
European Patent No. 0489811 discloses a process for preparing an acid stabilized pasta, which includes cooking the pasta in an aqueous acidic solution or suspension having a pH of from 2 to 4 and containing a polymeric food-acceptable acid.
European Patent No. 0626137 discloses a pasteurized, shelf-stable, uncooked or partially cooked moist pasta product packaged in a sealed container. The pasta product has a moisture content from about 15% to about 38% and a pH below about 4.6.
European Patent No. 084083 discloses a process for the manufacture of noodle, in which a mixture of cereal semolina or flour and water is prepared in a twin-screw kneader. The mixture is converted into a band by pressing the mixture through a die with an oblong outlet orifice and thereafter, the band is laminated and cut into a noodle.
Despite the advances of the prior art in extending the shelf life of noodle products, a noodle product with a longer shelf life than conventionally prepared noodles is still needed. Moreover, a method of preparation which uses conventional equipment and is relatively easy to perform in comparison to conventional methods is still desirable.
SUMMARY OF THE INVENTION
The present invention is directed to a full moisture shelf stable noodle product comprising a mixture of between about 30% to about 45% dry matter in combination with an acid and an oil and having a pH of between about 3.7 to about 4.5. The dry matter comprises at least one of cereal flour, durum, hard wheat semolina, soft wheat flour, or semolina. The acid is a food grade organic or inorganic acid and is present in sufficient amounts to acidify the product. The oil is at least one vegetable oil, peanut oil, rapeseed oil, sunflower oil, palm oil, corn oil, or palm olein and present in an amount of between about 0.5% to about 5% by weight of the noodle.
Optionally, the noodle product may contain at least one additive of wheat protein, common wheat gluten, gliadin enriched wheat protein, egg material, a salt, a coloring agent, baking powder, a polysaccharide, or a flavoring agent.
The present invention is also directed to a process for manufacturing a full moisture shelf stable noodle product comprising the steps of preparing a homogeneous noodle dough having a dry matter content from between about 60% to about 75% by weight of the dough by adding water to the dry matter and kneading the mixture into the dough. Subsequently, sheeting and laminating the dough into a laminate to a thickness of from between about 0.6 mm to about 1.5 mm. Then slitting the laminate into noodles, cutting, blanching, and acidifying the noodles. Thereafter, the steps include portioning, packaging, and pasteurizing the noodles. The blanching step is conducted at a temperature of between about 95° C. to about 100° C. and for a time of between about 1 min to about 10 min. The blanching step can also include water-spraying the noodles with acidified water having a pH of between about 3.5 to about 5. The noodles can be cut to a length of between about 30 cm to about 50 cm and the portion weight is between about 70 g to about 200 g. During the acidification step, the noodles are dipped into acidified water containing between about 0.5% to about 2% acid until the noodles have a pH of between about 3.7 to about 4.5. The acid is any food grade organic or inorganic acid, and the step is conducted at a temperature of between about 18° C. to about 35° C. and for a time of between about 50 s to about 250 s.
The process includes a dry matter comprising at least one cereal flour, durum, hard wheat semolina, soft wheat flour, or semolina and optionally one additive. The additive can be at least one of wheat protein, common wheat gluten, gliadin enriched wheat protein, egg material, a salt, a coloring agent, baking powder, a polysaccharide, or a flavoring agent.
Optionally, the process includes premixing or prewetting the dry matter prior to preparing the dough or water cooling the noodles prior to packaging. The noodles can be water cooled at a temperature of between about 18° C. to about 35° C. and for a time of between about 30 s to about 2 min prior to packaging.
Additionally, the process can include an oiling step. In the oiling step, the noodles are oiled and the oil is present in an amount of between about 0.5% to about 5% by weight of the noodles.
DETAILED DESCRIPTION OF THE INVENTION
The present invention resolves the problem of the prior art by manufacturing a noodle product with an extended shelf life and by introducing a method for production of the noodle product with an extended shelf life. The benefits of the present invention include a full moisture extended shelf life noodle product of outstanding organoleptical quality. Another benefit is that the noodle product is easily prepared with little or no further cooking by the consumer. Thus, the noodle product can be consumed after simply heating the noodle product or after a very short cooking period, such as by cooking in a pan, a microwave oven, or by pouring hot or boiling water onto the noodle product. Alternatively, the product may be heated up in the package. Yet another benefit of the present invention is that the manufacturing process can be easily performed using conventional machinery.
As used herein, the term “noodle” includes any pasta or noodles based on cereal, semolina, or flour having the shape of a relatively thin band with a section which is generally rectangular or curved in the form of a semi-tube or oval.
As used herein, the term “western noodles” includes any pastas having the general shape of pasta noodles, such as spaghetti, fettuccine, angel hair, linguine, and similar products, and are generally prepared from hard wheat semolina and water. Additionally, “western noodles” can have a firm texture under the teeth, i.e., an “al dente” texture, after cooking in salt water for a sufficient period of time.
As used herein, the term “oriental noodles” includes any pastas having the general shape of an oriental noodle, such as beehoon noodle, mi-noodle, Hok Kian Mee, Ba Mee, Udon, Soba, and the like, and which are generally prepared from soft wheat flour and kansui solution. Additionally, “oriental noodles” can be expected to have a bouncy texture under the teeth after relatively brief cooking in a sufficient quantity of water with which they are intended to be consumed.
As used herein, the term “kansui solution” includes an aqueous alkaline solution, a solution of salts comprising at least one of NaCl, carboxymethylcellulose (CMC), K
2
CO
3
, Na
2
CO
3
, or sodium polyphosphate, and water. The salts exert a stabilizing effect on the bouncy texture of oriental noodles during their traditional consumption in their cooking water. Sodium chloride increases the firmness and the taste of oriental noodles; sodium and potassium carbonates lead to a firm and bouncy texture; sodium polyphosphate improves the hydration and water holding ability of the noodle product and to lean to a clean bite, i.e., a soft texture, but not gummy or mushy; and CMC increases the holding of the texture.
The present invention is directed to a full moisture noodle product with an extended shelf life
Jaelminger Goran
Meyer Philipp Paul
Scoville Eugene
Bhat Nina
Nestec S.A.
Pennie & Edmonds LLP
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