Noodle product of the Koay Teow type

Details Noodle product of the Koay Teow type Noodle product of the Koay Teow type

1998-12-28

2000-09-19

Bhat, Nina

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426557, 426575, A21D 208

Patent

active

061208264

ABSTRACT:
A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.

REFERENCES:
patent: 4544563 (1985-10-01), Lechthaler
patent: 5139808 (1992-08-01), Barnes et al.
patent: 5211977 (1993-05-01), Hauser et al.
patent: 5308632 (1994-05-01), Howard et al.
patent: 5312639 (1994-05-01), Howard et al.
patent: 5332587 (1994-07-01), Howard et al.
patent: 5786018 (1998-07-01), Toh

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