Non-fried instant cooking dry noodles

Details Non-fried instant cooking dry noodles Non-fried instant cooking dry noodles

1980-12-30

1983-01-25

Jones, Raymond N.

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.

A23L 116

Patent

active

043703526

ABSTRACT:
Non-fried, oil-free instant cooking dry noodles which, when immersed in hot water, are easily transformed to an edible cooked state during a short period of time and give good sense, feel and taste. The noodles have a water content of 13% or less by weight and consist essentially of at least one starch-containing component comprised mainly of wheat flour, wherein the starch in the starch-containing component has an .alpha.-conversion degree of at least about 85% as measured by diastase enzyme process. These noodles have a fine porous texture providing communication between the external surfaces and the internal portions thereof by a network of fine pores, and have smooth surfaces devoid of blister-like bubble formations or mutually sticking portions. Further, the noodles can be stored stably for at least one year without developing substantial change in quality.

REFERENCES:
patent: 2037042 (1935-04-01), Perewe
patent: 2677613 (1954-05-01), Shiah
patent: 3718480 (1973-02-01), Tremblay
patent: 3846563 (1974-11-01), Cunningham
patent: 4098906 (1978-07-01), Hieaki et al.
patent: 4208439 (1980-06-01), Hsu

Affiliated with

Also associated with

Rating

Non-fried instant cooking dry noodles does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Non-fried instant cooking dry noodles, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Non-fried instant cooking dry noodles will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1623843