Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1991-05-24
1994-07-26
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426439, 426518, 426557, A23L 116
Patent
active
053325923
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to a process for producing extruded noodle capable of being instantly cooked in which the formation of the noodle strings or strands is performed by extrusion of the starting dough. More particularly, this invention relates to a process for producing such extruded noodle capable of being instantly cooked, which is in the form of noodle having been shaped by the extrusion, such as the extruded elongate pasta and "Udon" noodle, namely Japanese style noodle, which is provided by preliminarily cooking raw extruded noodle strings or strands to their edible soft state and then converting the so cooked noodle strings or strands into their dried and hard state, and which has such an instantly cookable property that the dried noodle, after being supplied to consumers, is restorable to their favorably eatable and edible soft state in a short time by simply pouring a volume of hot water onto and over the noodle with keeping the noodle immersed in the resultant hot water pool for several minutes, and also which has such property that the noodle so instantly cooked can exhibit an elastic chewiness which is shown characteristically and essentially by the usual, extruded noodles.
BACKGROUND ART
Hithertobefore, the extruded noodles such as macaroni, spaghetti and other similar elongate pastas are usually produced by passing a noodle-forming raw dough through a extruder having die holes with exerting a high pressure on the dough and thereby extruding said dough into the noodle shape by means of the extruder, when the raw noodle strings or strands are to be formed from said dough. Owing to the extrusion under pressure, the inner texture of the extruded noodles so produced can show a much more highly tight state than that of the raw, rolled-and-cut noodles which are usually produced by rolling the noodle-forming raw dough into a dough web for use in the formation of noodle by means of a roller and then cutting the resulting noodle-forming dough web thinly into noodle strings or strands by means of cutting blade(s). When trying is done to pro cess the raw extruded noodle having the highly tight texture for a purpose that the extruded noodle would be imparted with the aforesaid instantly cookable property, this purpose usually cannot be achieved by merely processing the raw extruded noodle in the same way as in the known methods of processing the raw, rolled-and-cut noodles to make these noodles instantly cookable, by which methods the raw, rolled-and-cut noodle can successfully be imparted with the desired instantly cookable property. Thus, even if the raw extruded noodle is simply subjected to the known methods for processing the raw, rolled-and-cut noodles instantly cookablely, there can occur such problems that the extruded noodle having been so processed by the above-mentioned known methods of processing the rolled-and-cut noodles instantly cookably is not capable of being restored to the soft, cooked and favorably edible state in a short time upon simply pouring a volume of hot water onto and over the so processed noodles and keeping them in the resultant hot water pool, and that the extruded noodle having been processed by the known methods of processing the rolled-and-cut noodles instantly cookably cannot give a good chewiness to consumers after it has been restored to the edible state by immersing it in the pool of poured hot water for a while. For instance, there has been reported such a method for producing an oil-fried noodle capable of being cooked instantly, which comprises admixing potato starch and edible oil with wheat flour in a proportion of 15-70% by weight of the potato starch based on the weight of wheat flour and in a proportion of 1-4% by weight of the edible oil based on the weight of wheat flour, kneading the resultant starting flour mixture together with water added thereto, rolling the resulting kneaded dough material into the shape of a noodle-forming dough web by means of roller, cutting the rolled dough web by cutting balde(s) to form noodle strings or s
REFERENCES:
patent: 3997676 (1976-12-01), Ando
patent: 4243690 (1981-01-01), Murakami et al.
patent: 4590083 (1986-05-01), Hatsugai et al.
patent: 4816281 (1989-03-01), Moriyama et al.
Fujita Akio
Ishigaki Takayoshi
Saito Hiroshi
Hunter Jeanette
Ishigaki Foods Company Limited
Mims Mary S.
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