Process for producing quick-boiling pastas and noodles

Details Process for producing quick-boiling pastas and noodles Process for producing quick-boiling pastas and noodles

1998-06-09

2000-03-14

Bhat, Nina

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

426128, 426496, 426549, 426557, B65B 5500, A21D 600

Patent

active

060369876

ABSTRACT:
Dry pastas or noodles are heated with wet heat for a short time so that only their surface layer portion is converted to the .alpha.-starch; the pastas or noodles are then cooled, dried to remove the surface moisture, immersed in water to have it absorbed and subsequently cooled for a short time. Alternatively, the pastas or noodles that have been dried on the surface are put into a sealable container such as a plastic bag together with a specified amount of water and, thereafter, the container is sealed and the absorption of water is completed during storage or transport of the pastas or noodles. Pastas such as spaghetti and macaroni or noodles such as udon, soba and Chinese noodles can be cooked by boiling for a very short time and yet they develop same texture as can be attained by fully boiling dry or raw pastas or noodles.

REFERENCES:
patent: 4368210 (1983-01-01), Murakami et al.
patent: 4529609 (1985-07-01), Gaehring et al.
patent: 4539214 (1985-09-01), Winter et al.
patent: 4783339 (1988-11-01), Horner
patent: 5063072 (1991-11-01), Gillmore et al.
patent: 5397587 (1995-03-01), Thompson et al.
patent: 5573804 (1996-11-01), Hsu
patent: 5728418 (1998-03-01), Hauser et al.

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