Process for producing rapid-cooking pastas having good keeping quality
AssigneeMyojo Foods Co., Ltd.
InventorsHaruo Harada, Akira Fujiwara, Yoshio Hatanaka, Hironori Iimura
Life of this patent
Estimating the term…
Abstract
A mixture of wheat and a suitable amount of water is kneaded to form dough, which is fed into a cylinder and extruded through a die at a pressure of 50 kg/cm.sup.2 or higher into an atmosphere having a degree of vacuum of not higher than 650 mmHg. The resulting strands are cut to desired lengths and dried to a moisture content of 26.+-.4%. The dried strands are put in heat-resistant packages, which are sealed and sterilized by heating the contents at a temperature between 70.degree. and 95.degree. C. The resulting pasta can be reconstituted to the ready-to-eat state by boiling for about 4 minutes.
Claims11
A process for preparing rapid-cooking pastas having good keeping quality, said process comprising the following steps:
- kneading a mixture of wheat and a sufficient amount of water to form dough;
- feeding the dough in a cylinder and extruding the same through a die at a pressure of 50 kg/cm.sup.2 or more into an atmosphere having a degree of vacuum of not more than 650 mmHg;
- cutting the resulting strands to desired lengths;
- drying the strands until the moisture content is reduced to 26.+-.4%;
- placing the dried strands in heat-resistant packages;
- sealing the packages;
- and
- sterilizing the strands by heating them at a temperature between 70.degree. and 95.degree. C.
Dependencies are inferred from the claim text.