Process for producing quick-cooking noodles
US4230735A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 27, 1978 |
| Grant date | Oct 28, 1980 |
| Priority date | — |
| Expiry date | Mar 27, 1998 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/109
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.