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
1990-12-21
1992-09-29
Hunter, Jeanette
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.
426451, 426524, A23L 1162, A23L 336
Patent
active
051512890
ABSTRACT:
Frozen instant cooking noodles having a cross-sectional void space percent of 40 to 80% which are capable of uniformly thawing by heat in a very short time to provide a fully cooked noodles having good texture for eating are produced by subjecting noodles to .alpha. conversion so as to control a yield of the noodles within the range of 200 to 280%, quickly cooling the .alpha. converted noodles in cold water at 0.degree. to 5.degree. C., arranging individual strings of the noodle at random to form a noodle lump and freezing the lump.
REFERENCES:
patent: 3655401 (1972-04-01), Halik
patent: 3892874 (1975-07-01), Ando
patent: 4579746 (1986-04-01), Hirose
patent: 4693900 (1987-09-01), Molinari
patent: 4871572 (1989-10-01), Chiu et al.
Fuse Seisaku
Hayakawa Tomoya
Kato Noriko
Kobayashi Soichi
Ozawa Ryutaro
Hunter Jeanette
MA MA-Macaroni Co., Ltd.
Mims Mary S.
Nisshin Flour Milling Co. Ltd.
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