Fully cooked, shelf stable or frozen noodles
US6242032A · kind A · utility
4Cited by
5References
20Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 1, 2000 |
| Grant date | Jun 5, 2001 |
| Priority date | — |
| Expiry date | Jun 1, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/111
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A fully cooked, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.