CA3119486C - Method for manufacturing easy-to-cook and easy-to-brew noodles - Google Patents
Method for manufacturing easy-to-cook and easy-to-brew noodles Download PDFInfo
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- CA3119486C CA3119486C CA3119486A CA3119486A CA3119486C CA 3119486 C CA3119486 C CA 3119486C CA 3119486 A CA3119486 A CA 3119486A CA 3119486 A CA3119486 A CA 3119486A CA 3119486 C CA3119486 C CA 3119486C
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- Canada
- Prior art keywords
- noodles
- easy
- water
- semolina
- salt
- Prior art date
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 83
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- 235000015927 pasta Nutrition 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 22
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 9
- 244000126002 Ziziphus vulgaris Species 0.000 claims 2
- 238000010411 cooking Methods 0.000 description 10
- 239000011148 porous material Substances 0.000 description 8
- 238000001125 extrusion Methods 0.000 description 5
- 235000008446 instant noodles Nutrition 0.000 description 5
- 241000143637 Eleocharis confervoides Species 0.000 description 3
- JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical compound C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019640 taste Nutrition 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
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
- A21C3/04—Dough-extruding machines ; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B2210/00—Drying processes and machines for solid objects characterised by the specific requirements of the drying good
- F26B2210/06—Long pasta, e.g. spaghetti
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Noodles (AREA)
Abstract
An method for manufacturing easy-to-cook and easy-to-brew noodles includes the following steps: mixing an appropriate amount of semolina or durum wheat flour with an appropriate amount of water and an appropriate amount of salt; fomiing a mixture of the semolina or durum wheat flour, water and salt into thin strips, spirals, sheets or other different shapes ofnoodles; steaming the fonned noodles; cutting the steamed noodle quantitatively; and making instant pasta by canying out semi-puff drying or full-puff drying on the steamed and quantitatively cut noodles according to the thickness or set brewing time, thereby allowing the pasta to be brewed or cooked in a short time, and fast edible.
Description
TITLE: METHOD FOR MANUFACTURING EASY-TO-COOK AND
EASY-TO-BREW NOODLES
(a) Technical Field of the Invention The present invention relates to a method for manufacturing easy-to-cook and easy-to-brew noodles, and more particularly to a method for manufacturing easy-to-cook and easy-to-brew noodles, making pasta ready for brewing or short-time cooking, and fast edible.
(b) Description of the Prior Art Pasta generally refers to all kinds of noodles from Italy; in Italy, "pasta"
is generally used to refer to various noodles made of flour, water, and sometimes eggs. In a narrow sense, pasta is made &nil durum wheat flour or semolina, and in a broad sense, it can include other grains as raw materials. The characteristic of pasta is that there are many different types, such as long and moderately thick spaghetti, thicker and flat Italian linguine, thinner angel hair, twisted fusilli, and many other kinds. In addition to Italy and Europe, pasta also has a high degree of popularity all over the world, and is favored by consumers. However, pasta must be cooked in water for a longer time (usually 8 to 13 minutes) because it is not easy to absorb water, and the cooked pasta tastes hard.
Date Recue/Date Received 2021-05-25
EASY-TO-BREW NOODLES
(a) Technical Field of the Invention The present invention relates to a method for manufacturing easy-to-cook and easy-to-brew noodles, and more particularly to a method for manufacturing easy-to-cook and easy-to-brew noodles, making pasta ready for brewing or short-time cooking, and fast edible.
(b) Description of the Prior Art Pasta generally refers to all kinds of noodles from Italy; in Italy, "pasta"
is generally used to refer to various noodles made of flour, water, and sometimes eggs. In a narrow sense, pasta is made &nil durum wheat flour or semolina, and in a broad sense, it can include other grains as raw materials. The characteristic of pasta is that there are many different types, such as long and moderately thick spaghetti, thicker and flat Italian linguine, thinner angel hair, twisted fusilli, and many other kinds. In addition to Italy and Europe, pasta also has a high degree of popularity all over the world, and is favored by consumers. However, pasta must be cooked in water for a longer time (usually 8 to 13 minutes) because it is not easy to absorb water, and the cooked pasta tastes hard.
Date Recue/Date Received 2021-05-25
2 Instant noodles popular in Asia countries and regions are noodles that can be cooked or brewed in a short period of time. The principle of instant noodles is to harden cooked and seasoned noodles and press them into blocks, and the noodle blocks are brewed or simply cooked in hot water before eating;
noodles are soaked to soften in hot water, they can be eaten in a few minutes, where the noodles for quick cooking are made of water, salt, appopriate formula and flour, the noodles for brewing are made of water, salt, appropriate starch and fomiula plus flour. Therefore, if pasta wants to be made into instant noodles that can be quickly cooked or brewed, it will not be possible based on the basic structure and ingredients of pasta.
Date Recue/Date Received 2021-05-25
noodles are soaked to soften in hot water, they can be eaten in a few minutes, where the noodles for quick cooking are made of water, salt, appopriate formula and flour, the noodles for brewing are made of water, salt, appropriate starch and fomiula plus flour. Therefore, if pasta wants to be made into instant noodles that can be quickly cooked or brewed, it will not be possible based on the basic structure and ingredients of pasta.
Date Recue/Date Received 2021-05-25
3 SUMMARY OF THE INVENTION
To integrate the manufacturing process of instant noodles with the characteristics of pasta, and to make pasta quickly cooked and ready to be brewed and eaten, the present invention is proposed.
The main object ofthe present invention is to provide a method for manufacturing easy-to-cook and easy-to-brew noodles, allowing pasta to be brewed or cooked in a short time, and fist edible.
To achieve the above object, the present invention proposes a method for manufacturing easy-to-cook and easy-to-brew noodles, including the following steps: mixing semolina or durum wheat flour with water and a predetermined amount of salt; forming a mixture of the semolina or durum wheat flour, water and salt into noodles of a predetermined size; steaming the formed noodles; cutting the steamed noodle quantitatively; and making said easy-to-cook and easy-to-brew pasta by carrying out semi-puff drying on the steamed and quantitatively cut noodles, wherein, in said step of mixing, said semolina or durum wheat flour is about 77% by weight, said water is about 21% to 22% by weight, and said salt is about 1% to 2% by weight.
Date Recue/Date Received 2022-06-30
To integrate the manufacturing process of instant noodles with the characteristics of pasta, and to make pasta quickly cooked and ready to be brewed and eaten, the present invention is proposed.
The main object ofthe present invention is to provide a method for manufacturing easy-to-cook and easy-to-brew noodles, allowing pasta to be brewed or cooked in a short time, and fist edible.
To achieve the above object, the present invention proposes a method for manufacturing easy-to-cook and easy-to-brew noodles, including the following steps: mixing semolina or durum wheat flour with water and a predetermined amount of salt; forming a mixture of the semolina or durum wheat flour, water and salt into noodles of a predetermined size; steaming the formed noodles; cutting the steamed noodle quantitatively; and making said easy-to-cook and easy-to-brew pasta by carrying out semi-puff drying on the steamed and quantitatively cut noodles, wherein, in said step of mixing, said semolina or durum wheat flour is about 77% by weight, said water is about 21% to 22% by weight, and said salt is about 1% to 2% by weight.
Date Recue/Date Received 2022-06-30
4 According to the above method of the present invention, the semi-puff drying is carried out at a temperature of about 120 C to 150 C.
The present invention also proposes a method for manufacturing easy-to-cook and easy-to-brew noodles, comprising the following steps:
mixing semolina or durum wheat flour with water and a predetermined amount of salt; forming a mixture of said semolina or durum wheat flour, water and salt into noodles of a predetermined size; steaming said formed noodles; cutting said steamed noodle quantitatively; and making said easy-to-cook and easy-to-brew pasta by carrying out full-puff drying on said steamed and quantitatively cut noodles, wherein, in said step of mixing, said semolina or durum wheat flour is about 77% by weight, said water is about 21% to 22% by weight, and said salt is about 1% to 2% by weight.
According to the above method of the present invention, the full-puff drying is carried out at a temperature of about 120 C to 150 C.
According to the above methods of the present invention, the formed noodles are steamed completely.
Date Recue/Date Received 2022-06-30
The present invention also proposes a method for manufacturing easy-to-cook and easy-to-brew noodles, comprising the following steps:
mixing semolina or durum wheat flour with water and a predetermined amount of salt; forming a mixture of said semolina or durum wheat flour, water and salt into noodles of a predetermined size; steaming said formed noodles; cutting said steamed noodle quantitatively; and making said easy-to-cook and easy-to-brew pasta by carrying out full-puff drying on said steamed and quantitatively cut noodles, wherein, in said step of mixing, said semolina or durum wheat flour is about 77% by weight, said water is about 21% to 22% by weight, and said salt is about 1% to 2% by weight.
According to the above method of the present invention, the full-puff drying is carried out at a temperature of about 120 C to 150 C.
According to the above methods of the present invention, the formed noodles are steamed completely.
Date Recue/Date Received 2022-06-30
5 BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a manufacturing flow chart of a pieferred embodiment of the present invention;
FIG. 2 is a detailed flow chart of Step S12 of the present invention;
FIG. 3 shows a noodle before semi-puff drying according to the present invention;
FIG. 4 shows the noodle after semi-puff drying according to the present invention;
FIG. 5 is a manufacturing flow chart of another preferred embodiment of the present invention;
FIG. 6 is a detailed flow chart of Step S22 of the present invention;
FIG. 7 shows a noodle before full-puff drying according to the present invention; and FIG. 8 shows the noodle after full-puff drying according to the present invention;
Date Recue/Date Received 2021-05-25
FIG. 1 is a manufacturing flow chart of a pieferred embodiment of the present invention;
FIG. 2 is a detailed flow chart of Step S12 of the present invention;
FIG. 3 shows a noodle before semi-puff drying according to the present invention;
FIG. 4 shows the noodle after semi-puff drying according to the present invention;
FIG. 5 is a manufacturing flow chart of another preferred embodiment of the present invention;
FIG. 6 is a detailed flow chart of Step S22 of the present invention;
FIG. 7 shows a noodle before full-puff drying according to the present invention; and FIG. 8 shows the noodle after full-puff drying according to the present invention;
Date Recue/Date Received 2021-05-25
6 DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
Referring to FIGS. 1 and 2, a method for manufacturing easy-to-cook and easy-to brew noodles of a preferred embodiment according to the present invention includes the following steps:
1. mixing about 77% semolina or durum wheat flour with about 21% -22% water and about 1% -2% salt; in the embodiment, mixing approximately 100 kilograms of semolina or durum wheat flour, and approximately 30 kilograms of water and salt (step S11);
2. forming the mixture of the above semolina or durum wheat flour, water .. and salt into noodles by means of extrusion molding; in the embodiment, forming the mixture into long strips of moderately thick spaghetti, thinner angel hair and other noodles by means of extrusion molding with different molds (step 12);
3. steaming the foiiiied noodles completely (step 13);
4. cutting the steamed noodles quantitatively (step 14);
5. drying the steamed and quantitatively cut noodles with semi-puff drying; in the embodiment, drying the steamed and quantitatively cut noodles with semi-puff drying at a temperature of about 120- 150 t (step 15); and 6. making pasta that is easy to cook and brew (step 16).
Date Recue/Date Received 2021-05-25
Referring to FIGS. 1 and 2, a method for manufacturing easy-to-cook and easy-to brew noodles of a preferred embodiment according to the present invention includes the following steps:
1. mixing about 77% semolina or durum wheat flour with about 21% -22% water and about 1% -2% salt; in the embodiment, mixing approximately 100 kilograms of semolina or durum wheat flour, and approximately 30 kilograms of water and salt (step S11);
2. forming the mixture of the above semolina or durum wheat flour, water .. and salt into noodles by means of extrusion molding; in the embodiment, forming the mixture into long strips of moderately thick spaghetti, thinner angel hair and other noodles by means of extrusion molding with different molds (step 12);
3. steaming the foiiiied noodles completely (step 13);
4. cutting the steamed noodles quantitatively (step 14);
5. drying the steamed and quantitatively cut noodles with semi-puff drying; in the embodiment, drying the steamed and quantitatively cut noodles with semi-puff drying at a temperature of about 120- 150 t (step 15); and 6. making pasta that is easy to cook and brew (step 16).
Date Recue/Date Received 2021-05-25
7 In the drying step of the above process, the drying way is decided according to the thickness of the noodle and the setting of the brewing time, so that semi-puff drying is chosen when making noodles such as moderately thick spaghetti and thin angel hair, make the noodle maintain in its original shape, and the capillary pores generated therein are small; water enters the noodle more slowly and the noodle will not be too soft when cooking.
Referring to FIGS. 3 and 4, the noodle 1 ofthe present invention, as FIG.
3 shows, is smooth without any wrinkles and pores before the semi-puff drying, and the noodle 1, as FIG. 4 shows, can maintain in its original shape, but the longitudinal section of the noodle 1 will form a plurality of irregularly arranged small capillary pores 1 after the semi-puff drying. Since the diameters of the small capillary pores are smaller, water enters the noodles more slowly, and will not make the noodles too soft when cooking.
Referring to FIGS. 5 and 6, a method for manufacturing easy-to-cook and easy-to brew noodles of another preferred embodiment according to the present invention includes the following steps:
1. mixing about 77% semolina or durum wheat flour with about 21% -22% water and about 1% -2% salt; in the embodiment, mixing approximately 100 kilograms of semolina or durum wheat flour, and approximately 30 kilograms of water and salt (step S21);
Date Recue/Date Received 2021-05-25
Referring to FIGS. 3 and 4, the noodle 1 ofthe present invention, as FIG.
3 shows, is smooth without any wrinkles and pores before the semi-puff drying, and the noodle 1, as FIG. 4 shows, can maintain in its original shape, but the longitudinal section of the noodle 1 will form a plurality of irregularly arranged small capillary pores 1 after the semi-puff drying. Since the diameters of the small capillary pores are smaller, water enters the noodles more slowly, and will not make the noodles too soft when cooking.
Referring to FIGS. 5 and 6, a method for manufacturing easy-to-cook and easy-to brew noodles of another preferred embodiment according to the present invention includes the following steps:
1. mixing about 77% semolina or durum wheat flour with about 21% -22% water and about 1% -2% salt; in the embodiment, mixing approximately 100 kilograms of semolina or durum wheat flour, and approximately 30 kilograms of water and salt (step S21);
Date Recue/Date Received 2021-05-25
8 2. forming the mixture of the above semolina or durum wheat flour, water and salt into noodles by means of extrusion molding; in the embodiment, forming the mixture into thick and flat noodles such as linguine by means of extrusion molding with different molds (step 22);
3. steaming the formed noodles completely (step 23);
4. cutting the steamed noodles quantitatively (step 24);
5. drying the steamed and quantitatively cut noodles with full-puff drying;
in the embodiment, drying the steamed and quantitatively cut noodles with full-puff drying at a temperature of about 150 - 200 t (step 25); and 6. making pasta that is easy to cook and brew (step 26).
In the drying step of the above process, the drying way is decided according to the thickness of the noodle and the setting of the brewing time, so that full-puff drying is chosen when making noodles such as thick and flat linguine, making the noodle become large after the puff, since the capillary pores are large and water enters the noodle more easily such that the noodle has better water absorption, the noodle will not be soft on the outside and hard on the inside due to insufficient cooking time, or soft on the inside and too soft on the outside due to too long cooking time when cooking.
Referring to FIGS. 7 and 8, the noodle 1 of the present invention, as FIG.
7 shows, is smooth without any wrinkles and pores before the full-puff drying, Date Recue/Date Received 2021-05-25
3. steaming the formed noodles completely (step 23);
4. cutting the steamed noodles quantitatively (step 24);
5. drying the steamed and quantitatively cut noodles with full-puff drying;
in the embodiment, drying the steamed and quantitatively cut noodles with full-puff drying at a temperature of about 150 - 200 t (step 25); and 6. making pasta that is easy to cook and brew (step 26).
In the drying step of the above process, the drying way is decided according to the thickness of the noodle and the setting of the brewing time, so that full-puff drying is chosen when making noodles such as thick and flat linguine, making the noodle become large after the puff, since the capillary pores are large and water enters the noodle more easily such that the noodle has better water absorption, the noodle will not be soft on the outside and hard on the inside due to insufficient cooking time, or soft on the inside and too soft on the outside due to too long cooking time when cooking.
Referring to FIGS. 7 and 8, the noodle 1 of the present invention, as FIG.
7 shows, is smooth without any wrinkles and pores before the full-puff drying, Date Recue/Date Received 2021-05-25
9 and the noodle 1, as FIG. 8 shows, becomes large, and the longitudinal section of the noodle 1 will form a plurality of irregularly arranged large capillary pores 1 after the full-puff drying. Since the diameters of the large capillary pores 12 are greater, water enters the noodles more easily such that the noodle has better water absorption, and the noodle will not be soft on the outside and hard on the inside due to insufficient cooking time, or soft on the inside and too soft on the outside due to too long cooking time when cooking.
Conclusively, the present invention mixes semolina or durum wheat flour with water and salt, and then forms the mixture into noodles by means of extrusion molding. Thereafter, according to the thickness of the noodles or the set brewing time thereof, the noodles are carried out with semi-puff drying or full-puff drying, and the pocess of instant noodles is integrated with the characteristics of pasta to make instant pasta, so that the pasta can be brewed or cooked in a short time, and fast edible.
Date Recue/Date Received 2021-05-25
Conclusively, the present invention mixes semolina or durum wheat flour with water and salt, and then forms the mixture into noodles by means of extrusion molding. Thereafter, according to the thickness of the noodles or the set brewing time thereof, the noodles are carried out with semi-puff drying or full-puff drying, and the pocess of instant noodles is integrated with the characteristics of pasta to make instant pasta, so that the pasta can be brewed or cooked in a short time, and fast edible.
Date Recue/Date Received 2021-05-25
Claims (6)
1. A method for manufacturing easy-to-cook and easy-to-brew noodles, comprising the following steps:
mixing semolina or durum wheat flour with water and a predetermined amount of salt;
forming a mixture of said semolina or durum wheat flour, water and salt into noodles of a predetermined size;
steaming said for _________ rued noodles;
cutting said steamed noodle quantitatively; and making said easy-to-cook and easy-to-brew pasta by canying out semi-puff drying on said steamed and quantitatively cut noodles, wherein, in said step of mixing, said semolina or durum wheat flour is 77% by weight, said water is 21% to 22% by weight, and said salt is 1% to 2% by weight.
mixing semolina or durum wheat flour with water and a predetermined amount of salt;
forming a mixture of said semolina or durum wheat flour, water and salt into noodles of a predetermined size;
steaming said for _________ rued noodles;
cutting said steamed noodle quantitatively; and making said easy-to-cook and easy-to-brew pasta by canying out semi-puff drying on said steamed and quantitatively cut noodles, wherein, in said step of mixing, said semolina or durum wheat flour is 77% by weight, said water is 21% to 22% by weight, and said salt is 1% to 2% by weight.
2. The method according to claim 1, wherein, in said step of steaming, said formed noodles are steamed completely.
3. The method according to claim 1 or 2, wherein, in said step of semi-puff drying, said drying is carried out at a temperature of 120 C
to 150 C.
Date Recue/Date Received 2023-06-15
to 150 C.
Date Recue/Date Received 2023-06-15
4. A method for manufacturing easy-to-cook and easy-to-brew noodles, comprising the following steps:
mixing semolina or durum wheat flour with water and a predetermined amount of salt;
forming a mixture of said semolina or durum wheat flour, water and salt into noodles of a predetermined size;
steaming said formed noodles;
cutting said steamed noodle quantitatively; and making said easy-to-cook and easy-to-brew pasta by canying out full-puff drying on said steamed and quantitatively cut noodles, wherein, in said step ofmixing, said semolina or durum wheat flour is 77% by weight, said water is 21% to 22% by weight, and said salt is 1% to 2% by weight.
mixing semolina or durum wheat flour with water and a predetermined amount of salt;
forming a mixture of said semolina or durum wheat flour, water and salt into noodles of a predetermined size;
steaming said formed noodles;
cutting said steamed noodle quantitatively; and making said easy-to-cook and easy-to-brew pasta by canying out full-puff drying on said steamed and quantitatively cut noodles, wherein, in said step ofmixing, said semolina or durum wheat flour is 77% by weight, said water is 21% to 22% by weight, and said salt is 1% to 2% by weight.
5. The method according to claim 4, wherein, in said step of steaming, said foimed noodles are steamed completely.
6. The method according to claim 4 or 5, wherein, in said step of full-puff diying, said drying is carried out at a temperature of 150 C
to 200 C.
Date Recue/Date Received 2023-06-15
to 200 C.
Date Recue/Date Received 2023-06-15
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA3119486A CA3119486C (en) | 2021-05-25 | 2021-05-25 | Method for manufacturing easy-to-cook and easy-to-brew noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA3119486A CA3119486C (en) | 2021-05-25 | 2021-05-25 | Method for manufacturing easy-to-cook and easy-to-brew noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA3119486A1 CA3119486A1 (en) | 2022-11-25 |
| CA3119486C true CA3119486C (en) | 2023-08-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA3119486A Active CA3119486C (en) | 2021-05-25 | 2021-05-25 | Method for manufacturing easy-to-cook and easy-to-brew noodles |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA3119486C (en) |
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2021
- 2021-05-25 CA CA3119486A patent/CA3119486C/en active Active
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| Publication number | Publication date |
|---|---|
| CA3119486A1 (en) | 2022-11-25 |
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