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.
Patent
1983-10-03
1986-05-20
Jones, Raymond N.
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.
426438, A21L 116
Patent
active
045900833
ABSTRACT:
Rapid-cooking noodles can be prepared by adding to a powder mix of necessary ingredients an edible emulsifier which is solid at room temperature and/or an edible oil or fat which is also solid at room temperature, and mixing the two components. When the noodles is immersed in boiling water, they become ready to eat within a period of from 1 minute at the shortest to 2 minutes at the longest.
REFERENCES:
patent: 4098906 (1978-07-01), Hisaki et al.
patent: 4229488 (1980-10-01), Suggs et al.
patent: 4315041 (1982-08-01), Fukuda et al.
patent: 4370352 (1983-01-01), Murakami et al.
Doerfort, "Distilled Monoglycerides", reprinted from Food Engineering, Nov. 1962, Rochester, N.Y.
Fujiwara Akira
Harada Haruo
Hatsugai Satoshi
Kawabata Yoshiaki
Kojima Hisashi
Jones Raymond N.
King Elizbeth A.
Myojo Foods Co., Ltd.
LandOfFree
Process for producing rapid-cooking noodles does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for producing rapid-cooking noodles, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for producing rapid-cooking noodles will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2108077