PRODUCTION OF INSTANT NOODLE

PURPOSE:After steaming, before frying, noodle lines are adjusted in water content to a constant level, then dipped in water or a seasoning solution for application or inpregnation to produce the titled noodles which are readily restorable, free from bubble fromation, low in oil content with a textur...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	HOUSAI KOUICHIROU, SHIRAHASE HIROMI, MINAMI JIYUNICHI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE:After steaming, before frying, noodle lines are adjusted in water content to a constant level, then dipped in water or a seasoning solution for application or inpregnation to produce the titled noodles which are readily restorable, free from bubble fromation, low in oil content with a texture similar to raw noodles. CONSTITUTION:Wheat flour or buckwheat flour, as a major component, is combined with grain flour, starch, water, salt or other additives to form noodle lines according to a customary method. The noodle lines are subjected to steam treatment by means of a steam-type moisture heater to convert the starch into the alpha-form. Then, the noodles are predried with a hot-air drier or microwave drier to adjust the water content to about 5-26%. Then, water or a seasoning solution is applied to noodle lines by misting or spraying or dipping. The noodles are fried in a food oil, cooled and packed.