CA2160949A1 - Method for making boiled noodle or pasta - Google Patents
Method for making boiled noodle or pastaInfo
- Publication number
- CA2160949A1 CA2160949A1 CA002160949A CA2160949A CA2160949A1 CA 2160949 A1 CA2160949 A1 CA 2160949A1 CA 002160949 A CA002160949 A CA 002160949A CA 2160949 A CA2160949 A CA 2160949A CA 2160949 A1 CA2160949 A1 CA 2160949A1
- Authority
- CA
- Canada
- Prior art keywords
- pasta
- dough
- noodle
- water
- boiled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 46
- 235000015927 pasta Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000002344 surface layer Substances 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000004898 kneading Methods 0.000 claims abstract description 3
- 238000005096 rolling process Methods 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 239000002184 metal Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000012267 brine Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
Abstract
A method for making boiled noodle or pasta having a slick surface which comprises mixing wheat flour with water;
kneading the wheat flour with water so as to form dough;
rolling out the dough to form a sheet of the dough; cutting or forming the sheet of dough in a desired shape; boiling the formed noodle or pasta dough for a short time; removing a portion of water contained in the surface layer of the boiled noodle or pasta; and steeping the boiled noodle or pasta in water.
kneading the wheat flour with water so as to form dough;
rolling out the dough to form a sheet of the dough; cutting or forming the sheet of dough in a desired shape; boiling the formed noodle or pasta dough for a short time; removing a portion of water contained in the surface layer of the boiled noodle or pasta; and steeping the boiled noodle or pasta in water.
Description
21609~
METHOD FOR MAKING BOILED NOODLE OR PASTA
Background of the invention:
This invention relates to a method for making boiled noodle or pasta, and more particularly to a method for making boiled noodle or pasta and the like having a slick surface.
Prior Art:
Usually, in order to make boiled noodle or pasta, macaroni, vermicelli and the like, wheat flour is mixed with water to make dough, and then the dough is kneaded and rolled out so as to form a sheet of the dough. The sheet of the dough is cut into strips or formed in a desired shape, and the formed dough is boiled in water.
Japanese Patent No. 1,094,434 discloses a method for making boiled noodle which comprises putting a desired quantity of the dough of noodle into a metal basket, passing the basket containing the dough of the noodle through hot water for about 30 to 60 seconds, transferring the boiled dough in the basket to another vessel, pouring hot water into the vessel, passing the dough of the noodle through a steam sterilization container, transferring the dough of the noodle in the vessel to a metal basket to remove water therefrom, and cooling the dough of the noodle.
According to the above prior method, the surface layer of the boiled noodle is swollen with water for the reason that the dough of the noodle is treated with water in many times, and therefore the surface of the boiled noodle become roughness.
In the light of the foregoing, it is a principal object of the invention to provide a method for making boiled noodle .
or pasta having a slick surface.
It is a further object of the present invention to provide a method for making boiled noodle or pasta in which water content in the surface layer of the noodle or pasta is substantially the same as the water content in the central portion thereof.
Brief Description of the Drawing:
FIGURE 1 shows an enlarged sectional view of a single strip of boiled noodle made by the method of the present invention.
Description of a Preferred Embodiment:
The method for making the boiled noodle or pasta of the present invention comprises mixing wheat flour with water or brine, kneading the wheat flour with water so as to form dough of noodle, rolling out the dough of the noodle to form a sheet of the dough, cutting or forming the sheet of dough in a desired form of pasta or noodle, boiling the dough of the noodle or pasta for a short time, for example, about 3 to 180 seconds, removing a portion of the water contained in the surface layer of the boiled pasta or noodle dough, and packing the boiled pasta or noodle in a bag or vessel with water.
When the noodle or pasta dough is boiled for a short time, for example, about 30 seconds in accordance with the present invention, as shown in Figure 1, beta-starch in the surface layer 1 of the dough is converted into alpha-starch, but beta-starch in a central zone 2 of the dough is not converted into alpha-starch and the water content in the surface layer 1 of the noodle or pasta dough is larger than the water content in the central zone 2 of the noodle or pasta dough.
According to the invention, a portion of the water contained in the surface layer of the boiled noodle or pasta dough is removed by drying or dehydrate treatment to evaporate and another portion of water contained in the surface layer is permeated into the central zone of the dough which is in the state of beta-starch so as to equalize the water contained in the surface layer of the boiled noodle or pasta dough with the water contained in the central zone of the boiled noodle or pasta dough.
Consequently, the water content in each of the surface layer 1 and the central zone 2 of the boiled noodle may be substantially equalized.
The boiled noodle or pasta made by the method of the present invention may be supplied to the user in packing it in a bag or container with water, or may be stored in a vessel containing water.
METHOD FOR MAKING BOILED NOODLE OR PASTA
Background of the invention:
This invention relates to a method for making boiled noodle or pasta, and more particularly to a method for making boiled noodle or pasta and the like having a slick surface.
Prior Art:
Usually, in order to make boiled noodle or pasta, macaroni, vermicelli and the like, wheat flour is mixed with water to make dough, and then the dough is kneaded and rolled out so as to form a sheet of the dough. The sheet of the dough is cut into strips or formed in a desired shape, and the formed dough is boiled in water.
Japanese Patent No. 1,094,434 discloses a method for making boiled noodle which comprises putting a desired quantity of the dough of noodle into a metal basket, passing the basket containing the dough of the noodle through hot water for about 30 to 60 seconds, transferring the boiled dough in the basket to another vessel, pouring hot water into the vessel, passing the dough of the noodle through a steam sterilization container, transferring the dough of the noodle in the vessel to a metal basket to remove water therefrom, and cooling the dough of the noodle.
According to the above prior method, the surface layer of the boiled noodle is swollen with water for the reason that the dough of the noodle is treated with water in many times, and therefore the surface of the boiled noodle become roughness.
In the light of the foregoing, it is a principal object of the invention to provide a method for making boiled noodle .
or pasta having a slick surface.
It is a further object of the present invention to provide a method for making boiled noodle or pasta in which water content in the surface layer of the noodle or pasta is substantially the same as the water content in the central portion thereof.
Brief Description of the Drawing:
FIGURE 1 shows an enlarged sectional view of a single strip of boiled noodle made by the method of the present invention.
Description of a Preferred Embodiment:
The method for making the boiled noodle or pasta of the present invention comprises mixing wheat flour with water or brine, kneading the wheat flour with water so as to form dough of noodle, rolling out the dough of the noodle to form a sheet of the dough, cutting or forming the sheet of dough in a desired form of pasta or noodle, boiling the dough of the noodle or pasta for a short time, for example, about 3 to 180 seconds, removing a portion of the water contained in the surface layer of the boiled pasta or noodle dough, and packing the boiled pasta or noodle in a bag or vessel with water.
When the noodle or pasta dough is boiled for a short time, for example, about 30 seconds in accordance with the present invention, as shown in Figure 1, beta-starch in the surface layer 1 of the dough is converted into alpha-starch, but beta-starch in a central zone 2 of the dough is not converted into alpha-starch and the water content in the surface layer 1 of the noodle or pasta dough is larger than the water content in the central zone 2 of the noodle or pasta dough.
According to the invention, a portion of the water contained in the surface layer of the boiled noodle or pasta dough is removed by drying or dehydrate treatment to evaporate and another portion of water contained in the surface layer is permeated into the central zone of the dough which is in the state of beta-starch so as to equalize the water contained in the surface layer of the boiled noodle or pasta dough with the water contained in the central zone of the boiled noodle or pasta dough.
Consequently, the water content in each of the surface layer 1 and the central zone 2 of the boiled noodle may be substantially equalized.
The boiled noodle or pasta made by the method of the present invention may be supplied to the user in packing it in a bag or container with water, or may be stored in a vessel containing water.
Claims (3)
1. A method for making boiled noodle or pasta which comprises: mixing wheat flour with water; kneading the wheat flour with water so as to form dough; rolling out the dough to form a sheet of the dough; cutting or forming the sheet of the dough into a desired shape of noodle or pasta dough; boiling the noodle or pasta dough for a short time; removing a portion of the water contained in the surface layer of the boiled noodle or pasta; and steeping the boiled noodle or pasta in water.
2. A method for making boiled noodle or pasta as claimed in claim 1 in which the time for boiling the noodle or pasta dough is about 3 to 180 seconds.
3. A method for making boiled noodle or pasta as claimed in claim 1 in which the boiled noodle or past is packed in a bag with water.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6-300213 | 1994-11-10 | ||
| JP30021394A JP3421823B2 (en) | 1994-11-10 | 1994-11-10 | Manufacturing method of boiled noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2160949A1 true CA2160949A1 (en) | 1996-05-11 |
Family
ID=17882085
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002160949A Abandoned CA2160949A1 (en) | 1994-11-10 | 1995-10-19 | Method for making boiled noodle or pasta |
Country Status (13)
| Country | Link |
|---|---|
| JP (1) | JP3421823B2 (en) |
| KR (1) | KR960016783A (en) |
| CN (1) | CN1122660A (en) |
| AU (1) | AU3661395A (en) |
| BE (1) | BE1009766A3 (en) |
| CA (1) | CA2160949A1 (en) |
| DE (1) | DE19541463A1 (en) |
| DK (1) | DK120595A (en) |
| ES (1) | ES2087837B1 (en) |
| FR (1) | FR2726740B1 (en) |
| GB (1) | GB2294860A (en) |
| IT (1) | IT1281011B1 (en) |
| NL (1) | NL1001587C2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2195278C (en) | 1996-01-22 | 2004-07-27 | Teruyasu Fukuyama | Process for producing quick-boiling or instant cooking pastas and noodles |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1065183A (en) * | 1976-04-19 | 1979-10-30 | Ken Okada | Non-fried dry instant cooking noodles and a method for producing said noodles |
| DE2850750C2 (en) * | 1978-11-23 | 1982-07-15 | Maizena Gmbh, 2000 Hamburg | Process for making instant pasta |
| US4734291A (en) * | 1986-06-23 | 1988-03-29 | American Home Food Products, Inc. | Process for preparing shelf stable al dente cooked pasta |
| IL109559A (en) * | 1993-05-26 | 1998-02-08 | Cpc International Inc | Shelf-stable moist pasta |
-
1994
- 1994-11-10 JP JP30021394A patent/JP3421823B2/en not_active Expired - Fee Related
-
1995
- 1995-04-06 KR KR1019950007969A patent/KR960016783A/en not_active Application Discontinuation
- 1995-05-08 CN CN95106003A patent/CN1122660A/en active Pending
- 1995-10-19 CA CA002160949A patent/CA2160949A1/en not_active Abandoned
- 1995-10-25 GB GB9521854A patent/GB2294860A/en not_active Withdrawn
- 1995-10-26 DK DK120595A patent/DK120595A/en not_active Application Discontinuation
- 1995-10-31 ES ES09502111A patent/ES2087837B1/en not_active Expired - Fee Related
- 1995-11-02 AU AU36613/95A patent/AU3661395A/en not_active Abandoned
- 1995-11-03 FR FR9513013A patent/FR2726740B1/en not_active Expired - Fee Related
- 1995-11-03 IT IT95TO000886A patent/IT1281011B1/en active IP Right Grant
- 1995-11-07 NL NL1001587A patent/NL1001587C2/en not_active IP Right Cessation
- 1995-11-07 DE DE19541463A patent/DE19541463A1/en not_active Withdrawn
- 1995-11-08 BE BE9500922A patent/BE1009766A3/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| CN1122660A (en) | 1996-05-22 |
| IT1281011B1 (en) | 1998-02-11 |
| DK120595A (en) | 1996-05-11 |
| KR960016783A (en) | 1996-06-17 |
| GB2294860A (en) | 1996-05-15 |
| ITTO950886A0 (en) | 1995-11-03 |
| BE1009766A3 (en) | 1997-08-05 |
| DE19541463A1 (en) | 1996-05-15 |
| ES2087837A1 (en) | 1996-07-16 |
| FR2726740A1 (en) | 1996-05-15 |
| FR2726740B1 (en) | 1997-12-12 |
| JPH08131106A (en) | 1996-05-28 |
| ITTO950886A1 (en) | 1997-05-03 |
| ES2087837B1 (en) | 1997-02-16 |
| AU3661395A (en) | 1996-05-23 |
| NL1001587C2 (en) | 1997-10-21 |
| JP3421823B2 (en) | 2003-06-30 |
| GB9521854D0 (en) | 1996-01-03 |
| NL1001587A1 (en) | 1996-05-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |