Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1979-06-13
1981-06-02
Smith, William F.
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426445, 426465, 426511, 426557, A23L 116
Patent
active
042712050
ABSTRACT:
A method for manufacturing dry and porous noodles used as a quickly cookable food, which comprises blowing circulatingly superheated water vapor, i.e. superheated steam, at 105.degree. C. to 180.degree. C. for several minutes through masses of steamed wet noodles which are continuously brought into a substantially sealed drying chamber, said superheated water vapor having been evolved from the interior of the steamed wet noodles in a boiling state, and heated by a heating means built in said drying chamber; and cooling the masses of dried noodles discharged from the drying chamber by an atmospheric air.
REFERENCES:
patent: 2804697 (1957-09-01), Coffaro
patent: 2819969 (1958-01-01), Grandel
patent: 3172765 (1965-03-01), Carloni
patent: 3266559 (1966-08-01), Osborne et al.
patent: 3663232 (1972-05-01), Glabe
patent: 3908029 (1975-09-01), Fredrickson
patent: 4098906 (1978-07-01), Hisaki et al.
Hummel; Macaroni Product; 1966; Food Trade Press, Ltd. 7 Garrick St-London W.C.2; pp. 1,2,126,136,139,142,185,186,191,260.
Smith William F.
Toyo Suisan Kaisha Ltd.
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