Non-fried dry instant cooking noodles and a method for producing

Details Non-fried dry instant cooking noodles and a method for producing Non-fried dry instant cooking noodles and a method for producing

1976-12-17

1978-07-04

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426242, 426302, 426557, 426451, 426456, A23L 116

Patent

active

040989062

ABSTRACT:
Non-fried dry instant cooking noodles capable of obtaining the cooked state within 3 minutes when immersed in hot water at 85.degree. C are produced by coating the surfaces of raw noodles consisting mainly of a starch component which mainly is wheat flour and containing 1-6% by weight, based on the absolute dry weight of the noodles, of sodium chloride, with an aqueous emulsion of an edible oil so that 0.2-5% by weight, based on the absolute dry weight of the noodles, of an edible oil and 0.01-5% by weight, based on the absolute dry weight of the noodles, of an emulsifier for said oil are applied on the noodle surfaces, heating such raw noodles with steam having a pressure of 0.5-1.5 kg/cm.sup.2 until the .alpha. conversion degree of the starch component measured by the enzyme process becomes at least 93%, drying the thus treated noodles at a temperature of not lower than 60.degree. C to expand the noodle surfaces and to make said surfaces porous and to form very fine pores connecting to the inner portions of the noodles.

REFERENCES:
patent: 1349524 (1920-08-01), Miner
patent: 3318707 (1967-05-01), Ernst
patent: 3997676 (1976-12-01), Ando

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