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
1996-04-19
1998-06-30
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, 426516, A23L 116
Patent
active
057730695
ABSTRACT:
Instant glass noodles are prepared with mung bean starch or potato starch or mixtures thereof. To prepare the noodles, raw mung bean and/or potato starch and water are mixed at a temperature and for a time to form a dough and to gelatinize the starch partially, and the dough is extruded to obtain the dough in a noodle form. The noodles then are steamed to firm them, then blanched to gelatinize the starch further and then chilled in water to allow starch retrogradation to stiffen them, and then the noodles are dried to a moisture content below 15%.
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Mercier et al, Ed., Pasta and Extrusion Cooked Foods, Elsevier Applied Science Publishers London and New York, 1986, pp. 55-59.
Galvez et al., "Process Variables, Gelatinized Starch and Moisture Effects on Physical Properties of Mung Bean Noodles", Journal of Food Science vol. 59, No. 2, 1994.
Derwent Publications, Ltd., Database Abstract WPI Accession No. 90-288207, Abstract of Korean Patent Document 8 903 737B (1989).
Lian Hwee Peng Rebecca
Toh Tian Seng
Nestec S.A.
Tran Lien
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