Food or edible material: processes – compositions – and products – Processes – Molding – casting – or shaping
Patent
1997-09-17
1998-11-24
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Molding, casting, or shaping
99353, 425204, 425296, 425327, 426502, 426557, A21C 1100, A23P 100
Patent
active
058403590
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The subject of the present invention is a process for the manufacture. of noodles in which a mixture of flour or cereal and water is prepared having a water content of 25-40%, the mixture is converted to a. band of pasta, the band is laminated and then cut into noodles, as well as an apparatus for carrying out this process.
BACKGROUND ART
U.S. Pat. No. 5,211,965 (KK TAKASHIN) describes an apparatus for the manufacture of a base for noodles comprising a cylindrical device with a screw conveyor having, at one end, an inlet for supplying the raw materials of the noodle base and, at another end, an extrusion die having a rectangular outlet orifice whose width is adjustable, so as to be able to adjust the pressure to which the mixture of raw materials pushed through the orifice by the screw conveyor is subjected, and thereby to be able to adjust the throughput and/or the firmness of the base for noodles thus extruded in the form of a thick band.
Moreover, traditional lines marketed by companies such as Ohtake, Fuji or Tokyo Menki for the industrial manufacture of oriental noodles may comprise successive devices for mixing the components, converting the mixture into a band of pasta, laminating the band, cutting, treating with steam, forming into a coil, drying, cooling and packaging, the mixing device itself generally comprising two horizontal or vertical paddle mixers mounted in parallel, the components being mixed in loads alternately in one or other mixer.
SUMMARY OF THE INVENTION
The aim of the present invention is to propose a process for the manufacture of noodles and an apparatus for its implementation which are simple and which subject the said mixture of cereal semolina or flour and water to only low shearing.
To this end, the process for the manufacture of noodles according to the present invention, in which a mixture of cereal semolina or flour and water is prepared having a water content of 25-40%, the mixture is converted to a band of pasta, the band is laminated and it is cut into noodles, differs in that the mixture is prepared in a twin-screw kneader at a relative pressure of 0-1000 kPa and it is converted to a band of pasta by then pressing it through a die with an oblong outlet orifice.
Likewise, the apparatus for carrying out the process according to the present invention comprises a twin-screw kneader, a die with an oblong outlet orifice, a laminating device and a cutting device.
It has been observed, surprisingly, that it is indeed possible to manufacture noodles having organoleptic qualities at least comparable to those of noodles, especially oriental noodles, manufactured by a traditional process, although the process and the apparatus for carrying it out are comparatively
BRIEF DESCRIPTION OF THE DRAWINGS
The apparatus according to the present invention is described in greater detail below with reference to the accompanying drawings in which:
FIG. 1 is an overall schematic representation of one embodiment of the invention;
FIG. 2 is an overall schematic representation of another embodiment of the invention;
FIG. 3 is a side view, partially in cross-section of the kneader and die of FIG. 1;
FIG. 4 is a schematic top view of the kneader of FIG. 1;
FIG. 5 is a cross-sectional view of an extruder for use in the invention; and
FIG. 6 is a cross-sectional view of the kneader of FIG. 1.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
In the present text, the term "noodles" used as such denotes in the general sense any pasta or noodles based on cereal semolina or flour having the shape of a relatively thin band with a section which is generally rectangular or curved in the form of a semi-tube.
The expression "western noodles" denotes pastas having such a shape, which are generally prepared from hard wheat semolina and water, and which can be expected to have a crisp texture under the teeth, in other words an "al dente" texture, after cooking in salt water for a sufficient period.
The expression "oriental noodles" denotes pastas having such a shape, which are general
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patent: 5366680 (1994-11-01), Foresman
Lechthaler Jurg
Meyer Philipp Paul
Mohamad Yusoff Othman
Rusconi Luca
Teh Shiok Guat
Nestec S.A.
Yeung George
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