# US 2023/0263199 A1 · Easy-to-cook and easy-to-brew noodles of physical fabrication process

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- Number: US 2023/0263199 A1
- Document ID: US20230263199A1
- Status: Published application
- Kind: A1
- Application number: 18/138,127
- Filed: 2023-04-24
- Published: 2023-08-24
- Earliest claimed: 2021-05-26
- Assignees: A-Sha Republic Inc.
- Applicants: A-Sha Republic Inc.
- Inventors: TA-WEI LO
- Web page: https://patentgrep.com/patent/US20230263199A1

## CPC

- A23L 7/113: Parboiled or instant pasta
- A23B 2/90: by drying or kilning; Subsequent reconstitution
- A23L 5/13: {using water or steam}
- A23L 7/109: Types of pasta, e.g. macaroni or noodles
- A23P 30/20: Extruding
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS

## Abstract

Easy-to-cook and easy-to-brew noodles of physical fabrication process are provided, in which an appropriate amount of strong/medium strength flour or semolina or durum wheat flour is taken as a noodle base material, which is mixed with water and salt to forming a mixture that is extruded to form noodles of various shapes of thin strips spiral, or sheet. The so formed noodle are then steamed and cut quantitatively and the subjected to semi-puff drying or full-puff drying according to the thickness or set brewing time of the noodles so as to make instant pasta through the physical fabrication process, allowing the pasta to be brewed or cooked in a short time, and fast edible. The physical fabrication process does not involve adding of oil or additives, such as leavening agent or starch, and thus does not affect human health.

## Claims

### Claim 1

Easy-to-cook and easy-to-brew noodles of physical fabrication process, comprising the following steps:
providing an appropriate amount of strong/medium strength flour or semolina or durum wheat flour as a noodle base material;
mixing the noodle base material with water and salt;
subjecting a mixture of the noodle base material, water and salt to extrusion molding to form moderately thick or thinner noodles;
steaming the formed noodles to be fully cooked;
cutting the steamed noodle quantitatively; and
placing the steamed and quantitatively cut noodles on a net-like belt conveyor in an enclosed space and blowing hot air flow of a temperature of about 120-150° C. at a flowing speed of 10 m/s toward the noodles for about 4 minutes, in which in first 2 minutes, the hot air flow is blown toward the noodles in a direction from an upper side toward a lower side, while in last 2 minutes, the hot air flow is blown toward the noodles in a direction from the lower side toward the upper side, so that uniform drying is achieved by means of such an enclosed arrangement, and an effect of uniform semi-puff drying of the noodles is achieved to make easy-to-cook and easy-to-brew pasta.

### Claim 2 (depends on 1)

The easy-to-cook and easy-to-brew noodles of physical fabrication process according to claim 1, wherein, in the step of mixing, semolina or durum wheat flour is about 77% by weight, the water is about 21% to 22% by weight, and the salt is about 1% to 2% by weight.

### Claim 3 (depends on 1)

The easy-to-cook and easy-to-brew noodles of physical fabrication process according to claim 1, wherein, in the step of steaming, the formed noodles are steamed to become 100% fully cooked.

### Claim 4

Easy-to-cook and easy-to-brew noodles of physical fabrication process, comprising the following steps:
providing an appropriate amount of strong/medium strength flour or semolina or durum wheat flour as a noodle base material;
mixing the noodle base material with water and salt;
subjecting a mixture of the noodle base material, water and salt to extrusion molding to form thicker and flatter noodles;
steaming the formed noodles to be fully cooked;
cutting the steamed noodle quantitatively; and
placing the steamed and quantitatively cut noodles on a net-like belt conveyor in an enclosed space and blowing hot air flow of a temperature of about 120-150° C. at a flowing speed of 10 m/s toward the noodles for about 4 minutes, in which in first 2 minutes, the hot air flow is blown toward the noodles in a direction from an upper side toward a lower side, while in last 2 minutes, the hot air flow is blown toward the noodles in a direction from the lower side toward the upper side, so that uniform drying is achieved by means of such an enclosed arrangement, and an effect of uniform full-puff drying of the noodles is achieved to make easy-to-cook and easy-to-brew pasta.

### Claim 5 (depends on 4)

The easy-to-cook and easy-to-brew noodles of physical fabrication process according to claim 4, wherein, in the step of mixing, semolina or durum wheat flour is about 77% by weight, the water is about 21% to 22% by weight, and the salt is about 1% to 2% by weight.

### Claim 6 (depends on 4)

The easy-to-cook and easy-to-brew noodles of physical fabrication process according to claim 4, wherein, in the step of steaming, the formed noodles are steamed to become 100% fully cooked.