Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1996-02-28
1999-06-29
Tran, Lien
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426 18, 426 28, 426451, 426555, 426622, A23L 1162
Patent
active
059166193
ABSTRACT:
A method for manufacturing a fried instant noodle wherein noodle strings comprising cereal flours, a chemical leavening agent and at least one enzyme selected from the group consisting of amylase and protease are steamed and then fried. The fried instant noodles exhibit a low oil absorption, a low calorie content, no oily odor or flavor and superior gastronomical taste and texture. The noodles can be reconstituted to a ready to eat state in a short time.
REFERENCES:
patent: 3930029 (1975-12-01), Minami et al.
patent: 4234612 (1980-11-01), Sakakibara et al.
patent: 4234617 (1980-11-01), Sakakibara et al.
patent: 4320151 (1982-03-01), Cole
patent: 4469711 (1984-09-01), Seltzer
Better Homes and Gardens Oriental Cook Book, pp. 80-81, 1977.
The Good Cook Pasta, pages, p. 65, 1980.
Akashi Hajime
Miyazaki Eiji
Takahashi Miwa
Tanaka Yasuhiro
Yokozuka Shoji
Nisshin Flour Milling Co. Ltd.
Tran Lien
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