Process for producing cooked noodles

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.

Reexamination Certificate

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C426S451000, C426S521000

Reexamination Certificate

active

07402326

ABSTRACT:
A process of producing cooked noodles, including the step of heating cooked noodles by direct contact with saturated steam at 105° to 150° C. or the step of heating comprising the substeps of directly applying saturated steam at 105° to 150° C. to cooked noodles intermittently and steaming the noodles by direct contact with saturated steam at 90° to 100° C. The resulting cooked noodle product is preservable for a long time without the aid of additives and yet keeps a pleasant texture.

REFERENCES:
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patent: 5707672 (1998-01-01), Taguchi et al.
patent: 5834049 (1998-11-01), Kageyama
patent: 5916620 (1999-06-01), Oh
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patent: 10-276695 (1998-10-01), None
Liu, Sui-juan, “Explorations on Technology and Equipment of Fresh Instant Noodles”, Packaging and Food Machinery, vol. 15, No. 3, 1997, pp. 16-20.

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