PREPARATION OF NOODLE

PURPOSE:To prepare noodle capable of almost completely preventing the sticking of the noodle strings without lowering the taste and flavor by the impartment of ill taste and odor, by coating the noodle strings with thermally coagulable protein for the prevention of sticking, and boiling the coated n...

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Bibliographische Detailangaben
Hauptverfasser:	MURAKAMI SANPEI, MURATA SUSUMU, KOKEGUCHI SADAO
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
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Beschreibung
Zusammenfassung:	PURPOSE:To prepare noodle capable of almost completely preventing the sticking of the noodle strings without lowering the taste and flavor by the impartment of ill taste and odor, by coating the noodle strings with thermally coagulable protein for the prevention of sticking, and boiling the coated noodles. CONSTITUTION:Noodles prepared from starch powder such as wheat flour by conventional process and having a water-content of preferably