GB2294860A - Boiled noodles or pasta - Google Patents

Boiled noodles or pasta Download PDF

Info

Publication number
GB2294860A
GB2294860A GB9521854A GB9521854A GB2294860A GB 2294860 A GB2294860 A GB 2294860A GB 9521854 A GB9521854 A GB 9521854A GB 9521854 A GB9521854 A GB 9521854A GB 2294860 A GB2294860 A GB 2294860A
Authority
GB
United Kingdom
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.)
Withdrawn
Application number
GB9521854A
Other versions
GB9521854D0 (en
Inventor
Teruyasu Fukuyama
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FUKUYAMA FOOD CO Ltd
Original Assignee
FUKUYAMA FOOD CO Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by FUKUYAMA FOOD CO Ltd filed Critical FUKUYAMA FOOD CO Ltd
Publication of GB9521854D0 publication Critical patent/GB9521854D0/en
Publication of GB2294860A publication Critical patent/GB2294860A/en
Withdrawn legal-status Critical Current

Links

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

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

METHOD FOR MAKING BOILED NOODLE OR PASTA
Background of the invention:
2294860 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 1 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 sing strip of boiled noodle made by the method of the present invention.
le 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 2 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.
3

Claims (4)

What is Claimed is:
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 i 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.
4. A method for making boiled noodle or pasta substantially as herein described with reference to the accompanying drawing.
4
GB9521854A 1994-11-10 1995-10-25 Boiled noodles or pasta Withdrawn GB2294860A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP30021394A JP3421823B2 (en) 1994-11-10 1994-11-10 Manufacturing method of boiled noodles

Publications (2)

Publication Number Publication Date
GB9521854D0 GB9521854D0 (en) 1996-01-03
GB2294860A true GB2294860A (en) 1996-05-15

Family

ID=17882085

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9521854A Withdrawn GB2294860A (en) 1994-11-10 1995-10-25 Boiled noodles 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)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2309151A (en) * 1996-01-22 1997-07-23 Foods Frontiers Co Ltd Process for producing quick-boiling or instant cooking pastas and noodles

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1522284A (en) * 1976-04-19 1978-08-23 Kanebo Ltd Non-fried dry instant cooking noodles and a method for producing said noodles
EP0011953A1 (en) * 1978-11-23 1980-06-11 Cpc International Inc. Process for producing instant pasta products
US4734291A (en) * 1986-06-23 1988-03-29 American Home Food Products, Inc. Process for preparing shelf stable al dente cooked pasta

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IL109559A (en) * 1993-05-26 1998-02-08 Cpc International Inc Shelf-stable moist pasta

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1522284A (en) * 1976-04-19 1978-08-23 Kanebo Ltd Non-fried dry instant cooking noodles and a method for producing said noodles
EP0011953A1 (en) * 1978-11-23 1980-06-11 Cpc International Inc. Process for producing instant pasta products
US4734291A (en) * 1986-06-23 1988-03-29 American Home Food Products, Inc. Process for preparing shelf stable al dente cooked pasta

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2309151A (en) * 1996-01-22 1997-07-23 Foods Frontiers Co Ltd Process for producing quick-boiling or instant cooking pastas and noodles
ES2117959A1 (en) * 1996-01-22 1998-08-16 Foods Frontiers Co Ltd Process for producing quick-boiling or instant cooking pastas and noodles
GB2309151B (en) * 1996-01-22 1999-10-27 Foods Frontiers Co Ltd Process for producing quick-boiling or instant cooking pastas and noodles
US6210735B1 (en) 1996-01-22 2001-04-03 Feed Up Inc. Process for producing quick-boiling or instant cooking pastas and noodles

Also Published As

Publication number Publication date
ITTO950886A1 (en) 1997-05-03
FR2726740A1 (en) 1996-05-15
AU3661395A (en) 1996-05-23
DK120595A (en) 1996-05-11
ES2087837B1 (en) 1997-02-16
JP3421823B2 (en) 2003-06-30
BE1009766A3 (en) 1997-08-05
DE19541463A1 (en) 1996-05-15
JPH08131106A (en) 1996-05-28
CA2160949A1 (en) 1996-05-11
ITTO950886A0 (en) 1995-11-03
NL1001587A1 (en) 1996-05-10
GB9521854D0 (en) 1996-01-03
ES2087837A1 (en) 1996-07-16
FR2726740B1 (en) 1997-12-12
KR960016783A (en) 1996-06-17
CN1122660A (en) 1996-05-22
IT1281011B1 (en) 1998-02-11
NL1001587C2 (en) 1997-10-21

Similar Documents

Publication Publication Date Title
JPS6352868B2 (en)
JP5389874B2 (en) Manufacturing method of non-fried instant noodles
JP2000245377A (en) Production of instant noodles
ATE253843T1 (en) METHOD FOR PRODUCING FLAVORED PASTA
GB2294860A (en) Boiled noodles or pasta
EP0754409B1 (en) Process for the preparation of instant fried noodles
RU95102327A (en) Method for producing quick-cooking fried noodles
JP3103459B2 (en) Manufacturing method of instant noodles
JPS55104869A (en) Preparation of sweet potato vermicelli
JP2779584B2 (en) Processed cereal flour, processed beans, processed rice, and method for producing the same
JPH06105662A (en) Production of noodles utilizing wheat gliadin
JPS5928381B2 (en) Method for manufacturing instant noodles
JP2005534309A (en) Industrial production method of packed pasta with ambient stability
JP2006271274A (en) Method for producing instant noodle and method for reinforcing chinese noodle flavor
JP3980209B2 (en) Method for producing wet type noodles
JPS6261540A (en) Production of molded potato chip
JP4181957B2 (en) Production of instant noodle flour and instant noodles
JPH07194328A (en) Instant fried noodle
JP4233078B2 (en) Process for producing flavored steamed noodles
JPS5928380B2 (en) Method of manufacturing instant noodles
JPH08140608A (en) L.l buckwheat noodle and its production
JPS62186757A (en) Production of dried noodles
JPS57105176A (en) Antifungal method of starchy food
JPS55111762A (en) Noodle foodstuff
JP2002045144A (en) DRIED GOURD SHAVINGS CHARACTERIZED BY BEING CUT INTO PIECES EACH WITH 1-10 mm CUT WIDTH

Legal Events

Date Code Title Description
WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)