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
2008-07-22
2008-07-22
Tran, Lien (Department: 1794)
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.
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.
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Liu, Sui-juan, “Explorations on Technology and Equipment of Fresh Instant Noodles”, Packaging and Food Machinery, vol. 15, No. 3, 1997, pp. 16-20.
Endo Machiko
Matsubayashi Satoko
Nomura Satoshi
Sakamaki Yawara
Nisshin Foods Inc.
Tran Lien
Young & Thompson
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