Process for producing quick-cooking noodles

Details Process for producing quick-cooking noodles Process for producing quick-cooking noodles

1978-03-27

1980-10-28

Golian, Joseph M.

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.

426113, 426451, A23L 116

Patent

active

042307350

ABSTRACT:
In accordance with the present invention, there is provided an improved process for producing a quick-cooking noodle without frying treatment. The process is especially suitable for producing a quick-cooking snack noodle. Noodle formulations containing starch flour and edible fat and/or oil in addition to wheat flour and/or buckwheat flour, egg powder, salt, water and a noodle dough conditioner are mixed, rolled into a continuous noodle sheet, which is then slit into noodle strands, followed by steaming. Thereafter, the steamed noodle strands are cooled to within 30.degree.-60.degree. C. by blowing cold air, dried and then packaged together with flavoring agents and additives, preferably in a suitable insulating container.

REFERENCES:
patent: 2669195 (1954-02-01), Pellegrino
patent: 2677613 (1954-05-01), Shiah
patent: 3138462 (1964-06-01), Katz et al.
patent: 3846563 (1974-11-01), Cunningham
patent: 3997676 (1976-12-01), Ando
patent: 4098906 (1978-07-01), Hisaki et al.

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