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
1996-05-10
2000-03-28
Tran, Lien
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.
426451, 426503, A23L 116
Patent
active
06042866&
ABSTRACT:
Reduction of frying oil uptake is effected when preparing instant fried noodles by aggregating a plurality of gelatinized noodle dough strips to form a cake mass, subjecting the cake to heat to reduce its moisture content to an amount in a range of from at least about 10% and less than 30% by weight, frying the partially-dried cake in a mass of an edible oil and separating the fried cake from the frying oil mass. In another aspect of the invention, oil uptake reduction is effected by employing a dough having a protein content of from about 8% to about 13% by weight and/or containing an added proteinaceous substance ingredient, such as gluten, and/or containing maltodextrin as an ingredient.
REFERENCES:
patent: 4230735 (1980-10-01), Yoshida et al.
patent: 4234617 (1980-11-01), Sakakibara et al.
patent: 4271205 (1981-06-01), Kaneko
patent: 4370352 (1983-01-01), Murakami et al.
patent: 4495214 (1985-01-01), Seltzer et al.
patent: 4590083 (1986-05-01), Hatsugai et al.
patent: 4675199 (1987-06-01), Hsu
patent: 4988528 (1991-01-01), Tomoda
WPI Database Derwent Abstract Accession No. 87-077431, Abstract of Handa Japanese Patent Document No. JP-A-54 005 052 (1979).
Patent Abstracts of Japan, vol. 8, No. 7 (C-204), Abstract of Hiromi Japanese Patent Document No. JP-A-58 175 462 (1983); and.
Shiranami, et al., English Language Translation of Japanese Patent Document JP-A-58 175 462 (1983).
Greene Robert
Lim Orlando
Toh Tiang Seng
Nestec S.A.
Tran Lien
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