Process for a legume based dried instant noodle
AssigneeSociete des Produits Nestle S.A.
InventorsPrateeksha GARG, Neelam GULIA, Om Prakash SINGH, Piyush MEHROTRA
Life of this patent
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Abstract
The present invention relates to a process for the production of a legume based dried instant noodle. In particularly the invention relates to a process for the production of a legume based dried instant noodle using roasted legume flour selected from the group of chickpea splits, lentil splits, or a combination thereof, and cereal flour and starch and wheat gluten.
Claims15
A process for the production of a legume based dried instant noodle comprising legume flour, cereal flour, Kansui salts, starch and wheat gluten, the process comprising the steps of:
- a) Roasting legume splits selected from the group consisting of chickpea splits, lentil splits, and a combination thereof and milling the roasted legume splits to obtain roasted legume flour, or roasting legume flour selected from the group consisting of chickpea flour, lentil flour, and a combination thereof to obtain roasted legume flour;
- b) Mixing the roasted legume flour, the cereal flour, the starch, the wheat gluten and optionally other dry ingredients with the Kansui salts and water to form a dough;
- c) Sheeting and slitting the dough to obtain noodle strands;
- d) Steaming the noodle strands from step c);
- e) Cutting the steamed noodle strands from step d) and optionally folding;
- f) Frying the cut noodle strands from step e) in oil, or air drying the cut noodle strands from step e);
- and
- g) Cooling the fried noodle strands.
A legume based dried instant noodle comprising 10 to 60 wt % of legume flour (by weight of the total composition) selected from the group consisting of chickpea flour, lentil flour, and a combination thereof, 5 to 70 wt % of cereal flour (by weight of the total composition), 0.2 to 3.5 wt % of Kansui salts (by weight of the total composition), 0.5 to 10 wt % of wheat gluten (by weight of the total composition), and 1 to 20 wt % of starch (by weight of the total composition), wherein the legume based dried instant noodle has an amount of protein of at least 10 wt % (by weight of the total composition).
A method of preparing a food product, the method comprising wrapping a legume based dried instant noodle in a packet, the legume based dried instant noodle comprising 10 to 60 wt % of legume flour (by weight of the total composition) selected from the group consisting of chickpea flour, lentil flour, and a combination thereof, 5 to 70 wt % of cereal flour (by weight of the total composition), 0.2 to 3.5 wt % of Kansui salts (by weight of the total composition), 0.5 to 10 wt % of wheat gluten (by weight of the total composition), and 1 to 20 wt % of starch (by weight of the total composition), wherein the legume based dried instant noodle has an amount of protein of at least 10 wt % (by weight of the total composition).
Dependencies are inferred from the claim text.