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
1989-03-13
1990-10-02
Czaja, Donald E.
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.
426661, A23L 10522
Patent
active
049606042
ABSTRACT:
The present invention provides an imitation oriental noodle consisting essentially of starch and water, wherein the mung bean starch present in the noodles is replaced with at least about 30% by weight of a crosslinked potato starch having a sediment volume of 2-16 ml or a crosslinked sweet potato starch having a sediment volume of 2-4 ml, the noodle containing the crosslinked potato or sweet potato starch replacement being comparable to the noodle containing 100% mung bean starch. For 100% replacement crosslinked potato starches having a sediment volume of 3-11 are preferred.
REFERENCES:
patent: 2328537 (1943-09-01), Felton et al.
patent: 2801242 (1957-07-01), Kerr et al.
patent: 4219646 (1980-08-01), Rubens
patent: 4590084 (1986-05-01), Miller et al.
patent: 4675199 (1987-06-01), Hsu
Cheng et al. Characterization of Red Bean Phaseolus radiatus var. Aurea Starch and Its Noodle Quality, Journal of Food Science, vol. 46, pp. 78-81.
J. Food Science 46, p. 79 (1981) Proc. 6th International Congress of Food Science and Technology, pp. 111-112 (1983).
Chiu Chung-Wai
Chua Hunter
Czaja Donald E.
Kelley Margaret B.
National Starch and Chemical Investment Holding Corporation
Pratt Helen
Szala Edwin M.
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