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
1981-04-22
1983-11-08
Jones, Raymond N.
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.
426302, 426451, 426504, A23L 116
Patent
active
044142358
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a process for preparing instant macaronis capable of easily rehydrating in a short period of time without impairing flavor, texture, color tone and the like of macaronis of fine quality.
BACKGROUND ART
Macaronis are called, depending on the shape, macaroni, spaghetti, vermicelli, noodle, elbow, alphabet, cross, star, ring, shell and the like. As a main raw material thereof, semolina of durum wheat is originally employed, but in general an ordinary wheat flour rich in gluten has been employed. Macaronis are prepared usually by adding tepid water to wheat flour and well kneading, and after conducting extrusion molding or punching molding, drying it, and boiling prior to consumption
Hitherto, various kinds of instant alimentary pastes are put on the market, but with respect to macaronis of fine quality, there have never been obtained instant macaronis which do not descrease flavor, texture, color tone, etc. at the time of having been boiled. Instant alimentary pastes are usually prepared by freeze-drying of boiled alimentary paste, and the drying step is particularly important and has a delicate influence on taste and texture such as pleasantness to teeth and tongue or elasticity. Also, there are problems that in addition that the freeze-drying requires a long time in drying, the surface of the boiled alimentary pastes is easy to hard and as a result, the rehydration time of the obtained instant alimentary pastes becomes long and moreover flavor and texture are impaired.
DISCLOSURE OF INVENTION
The present inventor has found that there can be obtained instant macaronis capable of easily rehydrating in a short period of time without impairing flavor, texture, color tone, etc. and moreover freeze-drying time can be remarkably shortened, when instant macaronis are prepared by adding an aqueous solution of a carbonate, egg white and a yam to a wheat flour, half-kneading and aging the mixture, further adding a kneading water containing an edible acid thereto and kneading, molding into a desired shape, boiling the moldings in a 2 to 4% by weight aqueous solution of common salt, surface-treating with a solution of glucose in an alcohol-water mixed solvent and then conducting freeze-drying.
As a wheat flour, semolina of durum wheat or a wheat flour having a large content of gluten is prefered, and then may be employed in admixture.
In order to make a wheat flour, which is originally weakly acidic, weakly basic so as to improve the viscoelasticity, egg white and a yam are added to the wheat flour. Although it is known to employ a yam as an improver for raising taste, texture, foaming property and appearance, these effects are further synergistically increased when a yam is employed in combination with the egg white. A dried egg white powder and a dried yam powder which are obtained by freeze-drying are usually employed as an egg white and a yam. The amount of each of the egg white and yam added is usually selected from 0.2 to 0.4% by weight (dry weight basis) based on the wheat flour. Of course, raw egg white and raw yam may be employed. Further, a yolk lecithin powder may be employed as an improver, and it improves the uniformity and stability in quality, flavor and texture and also serves for pH adjustment as well as egg white and yam. The yolk lecithin powder is employed in an amount of 0.1 to 0.5% by weight based on the wheat flour.
In the present invention, an aqueous solution of a carbonate is employed as a first kneading water in an amount of about 15 to 25% by weight based on the wheat flour. As an amount of a carbonate used, about half of a conventional amount used is sufficient, and the carbonate is usually employed in an amount of 0.2 to 0.4% by weight based on the wheat flour. Any of conventionally used carbonates are usable, and for instance, there are mentioned sodium carbonate, potassium carbonate, magnesium carbonate, calcium carbonate, calcium hydrogencarbonate and the like. Especially, sodium carbonate is preferably employed. It is desirable tha
REFERENCES:
patent: 3892874 (1975-07-01), Ando
patent: 4230735 (1980-10-01), Yoshida et al.
Hatcher Elizabeth A.
Jones Raymond N.
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