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
1979-01-04
1981-01-06
Golian, Joseph M.
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.
426242, 426451, 426511, A23L 116
Patent
active
042436893
ABSTRACT:
Non-fried oil free instant cooking dry noodles are manufactured by preparing a mixture of raw noodle material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then rolling the mixture into a web form; thereafter with or without external application of water onto the surfaces of the web, steaming the web at gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes until the starch therein has an .alpha.-conversion degree of at least 98%; followed by preliminary heating preferably at 80.degree.-110.degree. C. for 2-5 minutes to adjust the water content to 15-35% by weight; then shaping the web into individual noodles; and then further drying these noddles at 55.degree.-145.degree. C. until the water content becomes 10% or smaller by weight. These dry noodles are not sticking to each other, have smooth surfaces and have fine porous texture, and are easily transformed to cooked state by immersion in hot water for a short time, giving good sense, feel and taste. Also, these dry noodles are stable and have good durability during storage of an extended period of time.
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), Hisaki et al.
Kokeguchi Sadao
Murakami Sanpei
Okada Ken
Takahashi Hiroshi
Golian Joseph M.
Hatcher Elizabeth A.
Kanebo Foods Ltd.
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