Process for producing as-packaged instant cooking pastas and noo

Details Process for producing as-packaged instant cooking pastas and noo Process for producing as-packaged instant cooking pastas and noo

1998-06-10

2000-10-24

Bhat, Nina

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Including step of packaging

426402, 426410, 426451, A23L 301, A21D 600

Patent

active

061363553

ABSTRACT:
Dry pastas or noodles are heated with either wet or dry heat to convert their surface layer portion to the .alpha.-starch form and, if the heating is done by wet heat, the moisture in the surface of the pasta or noodle strings is removed and, thereafter, the pasta or noodle strings are put into a sealable container, which is then injected with a specified amount of water and sealed, followed by reheating of the pasta or noodle strings. Pastas such as spaghetti and macaroni or noodles such as udon, soba, hiyamugi, kishimen and Chinese noodles can be cooked by just boiling them or a short time or heating them in a microwave oven and yet they develop the same texture as can be attained by fully boiling dry or raw pastas or noodles.

REFERENCES:
patent: 4423082 (1983-12-01), Bauernfeind et al.
patent: 4540590 (1985-09-01), Harda et al.
patent: 4734291 (1988-03-01), Raffensperger
patent: 4973487 (1990-11-01), Wyss et al.
patent: 5342634 (1994-08-01), Murata et al.
patent: 5573804 (1996-11-01), Hsu et al.
patent: 5817356 (1998-10-01), Gum et al.
patent: 5861186 (1999-01-01), Akira et al.

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