FR2726740A1 - PROCESS FOR PRODUCING COOKED NOODLES OR PASTA - Google Patents

Abstract

The present invention relates to a method for making cooked noodles or pasta having a smooth surface. The process involves mixing wheat flour with water, kneading wheat flour with water to form a dough, rolling out the dough to form a dough sheet, cutting the dough sheet into the desired shape, cook the dough in the form of noodles or pasta for a short time, remove some of the water contained in the surface layer (1) of cooked noodles or pasta, and dip the noodles or pasta cooked in water.

Description

The present invention relates to a method for making pasta

  cooked noodles or noodles, and more particularly a process for making cooked pasta or noodles and the like having a smooth surface. Usually, in order to make cooked pasta or noodles, such as macaroni,

  vermicelli and the like, wheat flour is mixed

  water to make a dough, and the dough is then kneaded and rolled out to form a sheet of dough. The dough sheet is cut into strips or put into a desired shape, and the dough put into

form is cooked in water.

  Japanese Patent No. 1,094,434 describes a program

  sold to make cooked noodles which consists of

  place a desired amount of noodle dough inside

  inside a metal basket, pass the basket containing the noodle dough through hot water for about 30 to 60 seconds, transfer the dough

  cooked in the basket to another tank,

  pour hot water inside the tank, pass the noodle dough through a steam sterilization container, transfer the noodle dough located in the tank to a metal basket to remove the water from it , and let the dough cool

for noodles.

  According to the prior process mentioned above, the surface layer of the cooked noodles is swollen

  by water because the noodle dough is processed

  water several times, and therefore the

  surface of cooked noodles becomes rough.

  In light of the above, it is a main object of the present invention to provide a process for making cooked noodles or pasta

having a smooth surface.

  It is another object of the present invention to provide a process for making cooked noodles or pasta in which the water content of the surface layer of the noodles or pasta is substantially the same as the water content of the par-

central tie of these.

  To this end, the subject of the present invention is

  a process for making food noodles or pasta

  cooked shutters, characterized in that it comprises the step consisting in:

  mix wheat flour with water, ma-

  lax the wheat flour with water to form a dough, roll out the dough to form a dough sheet, cut or shape the dough sheet

  in a desired form of noodle or pasta dough

  , cook the dough for noodles or pasta

  shut up for a short time, remove part of the water contained in the surface layer (1) of cooked noodles or pasta, and immerse the

  noodles or pasta cooked in water.

  We will now describe the present invention,

  by way of example only, with reference to the drawing an-

  attached, in which: - Figure 1 is a sectional view on a large scale of a single strip of cooked noodle produced by

  the method according to the present invention.

  The method for making cooked noodles or pasta according to the present invention consists in mixing wheat flour with water or salt water, kneading wheat flour with water so as to form a dough for noodles, roll out the noodle dough to form a dough sheet, cut out

  or shape the sheet of dough into a form

  read pasta or noodles, cook the pasta for noodles or pasta for a very short time, for example about 3 to 180 seconds, remove some of the water from the surface layer of

  cooked dough for pasta or noodles, and em-

  ball pasta or cooked noodles in a container or container with water.

  When the noodle dough or pasta is fed

  shut up is cooked for a short time, for example about 30 seconds according to the present invention, as

  represented in FIG. 1, the starch P of the upper layer

  1 of the dough is transformed into starch a, but the starch 3 located in the central zone 2 of the dough is not converted into starch a and the water content of the layer

  surface 1 of the noodle or pasta dough

  is greater than the water content existing in

  the central zone 2 of the dough for noodles or pasta

  mental. According to the present invention, part of the water contained in the surface surface of the cooked noodle or pasta dough is removed by drying or dehydrating treatment to evaporate it and a

  other part contained in the penetrating surface layer

  be inside the central zone of the dough which is in the starch P state so as to equalize the water contained in the surface layer of the cooked dough for noodles or cooked pasta with the water contained in the central area of the cooked noodle dough or

cooked pasta.

  Consequently, the water contents in each of the surface layer 1 and the central zone 2 of

  the cooked noodle can be practically equalized.

  Cooked noodles or pasta

  read by the method according to the present invention can be supplied to the user by packaging them in a packaging or container having water, or can be

  stored in a tank containing water.

Claims (3)

  1. Method for making cooked noodles or pasta, characterized in that it comprises the step consisting in: mixing wheat flour with water, mixing wheat flour with water so to form a dough, roll out the dough to form a dough sheet, cut or shape the dough sheet   in a desired form of noodle or pasta dough   , cook the dough for noodles or pasta   shut up for a short time, remove part of the water contained in the surface layer (1) of cooked noodles or pasta, and immerse the   noodles or pasta cooked in water.   2. Method for making cooked noodles or pasta according to claim 1, characterized in that the cooking time of the noodle dough or   pasta is about 3 to 180 seconds.   3. Method for manufacturing cooked noodles or pasta according to claim 1, characterized in that the cooked noodles or pasta are   packed in a package containing water.