Instant-cooking cupped noodles and a method of producing the sam

Details Instant-cooking cupped noodles and a method of producing the sam Instant-cooking cupped noodles and a method of producing the sam

1976-03-19

1976-12-14

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Packaged or wrapped product

Having consumer oriented diverse utility

426451, 426439, 426458, 426557, A23L 116

Patent

active

039976769

ABSTRACT:
A noodle cup is disclosed containing a lump of instantly cookable noodles having an evenly distributed, reduced moisture content in which the noodle lump has a less dense lower portion as compared with the upper portion and a shape corresponding to the inside of the hermetically sealed cup, which tapers to a base of smaller diameter than the top. The noodle lump is disposed in the cup in frictional engagement with the sides of the cup and at a spaced distance from the top and bottom of the cup. The noodle lump is formed by filling the cup shaped mold with 50-80% by volume of gelatinized noodles and then dehydrating the noodles by dipping the mold into heated frying oil so that the noodles rise to the top of the mold.

REFERENCES:
patent: 2615809 (1952-10-01), Jean
patent: 2768086 (1956-10-01), Bliley
patent: 3061440 (1962-10-01), Johannes
patent: 3318707 (1967-05-01), Ernst
Sing An "The Chinese Cook Book" Culinary Arts Press, Reading, Pa. pp. 17, 18, 1950.
Yang Chao, "How to Cook in Chinese" The John Day Co., New York, 1949, pp. 199-200.
Ziemba, "Food Engineering" June 1952, pp. 131, 133.

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