US 5,332,592 A · Process for producing extruded noodle capable of being instantly cooked

Abstract

In accordance with this invention, a starting powder mixture composed of raw tapioca starch mixed with durum semolina and/or wheat flour is kneaded together with water added thereto, and the resulting kneaded dough material is passed through an extruder, whereby the dough material is extruded to provide extruded raw noodle strings each having at least one groove extending longitudinally in the noodle string. Or alternatively, said kneaded dough material is extruded through an extruder to form a web of the dough for use in the formation of noodle, and the resulting noodle-forming, extruded dough web is engraved to form therein a plurality of parallel grooves extending in the direction of the extrusion molding. The resulting noodle-forming dough web having a plurality of the grooves is cut by means of cutting blade(s) at the zones of the web interposed between the respective grooves of the web to provide raw noodle strings each having at least one groove extending longitudinally in the noodle string. Then, the resulting extruded raw noodle strings having the grooves are steamed in a steamer and subsequently treated so as to absorb water therein in order to increase the water content of the noodle strings to a water content of 38 to 50% by weight, followed by frying the these noodle strings in oil. Thereby, such extruded noodle capable of being instantly cooked can be produced, which is useful as a food product.

Claims10

Dependent claims

A process for producing extruded, grooved, and oil-fried noodles capable of being instantly cooked, said process comprising:

(i) providing a starting powder mixture comprising raw tapioca starch and at least one wheat-derived member selected from the group consisting of durum semolina, strong wheat flour and semi-strong wheat flour, said tapioca starch being present in an amount of 15-45% by weight based on the weight of the powder mixture and said wheat-derived member being present in an amount of from 85-55% by weight based on the weight of the powder mixture;
(ii) mixing said starting powder mixture with water added in an amount of 25 to 35% by weight based on the weight of the starting powder mixture;
(iii) kneading the resultant uniform admixture to obtain a kneaded dough material;
(iv) passing the kneaded dough material through an extruder to obtain extruded raw noodle strings each having at least one groove extending longitudinally in the noodle string;
(v) steaming said raw noodle strings in a first steaming stage;
(vi) treating the steamed noodle strings with water so as to absorb water therein to increase the water content of the noodle strings to a water content of 38 to 50% by weight;
(vii) steaming the noodle strings having absorbed water in a second steaming stage;
and
(viii) thereafter frying the steamed noodle strings in oil.

6 more elements

A process for producing extruded, grooved, and oil-fried noodles capable of being instantly cooked, said process comprising:

(i) providing a starting powder mixture comprising raw tapioca starch and at least one wheat-derived member selected from the group consisting of durum semolina, strong wheat flour and semi-strong wheat flour, said tapioca starch being present in an amount of 15-45% by weight based on the weight of the powder mixture and said wheat-derived member being present in an amount of from 85-55% by eight based on the weight of the powder mixture;
(ii) mixing said starting powder mixture with water added in an amount of 25 to 35% by weight based on the weight of the starting powder mixture;
(iii) kneading the resultant admixture to obtain a kneaded dough material;
(iv) passing the kneaded dough material through an extruder to obtain an extruded noodle-forming web of the dough;
(v) engraving the resulting extruded noodle-forming dough web to form in said web a plurality of parallel grooves extending in the direction of the extrusion;
(vi) cutting the noodle-forming dough web at zones of said web interposed between respective grooves of the web to obtain raw noodle strings each having at least one groove extending longitudinally in the noodle string;
(vii) steaming the raw noodle strings in a first steaming stage;
(viii) treating the steamed noodle strings with water so as to absorb water therein to increase the water content of the noodle strings to a water content of 38 to 50% by weight;
(ix) steaming the noodle strings having absorbed water in a second steaming stage;
and
(x) thereafter frying the steamed noodle strings in oil.

8 more elements

Dependencies are inferred from the claim text.

Process for producing extruded noodle capable of being instantly cooked

Life of this patent

Process for producing extruded noodle capable of being instantly cooked

Life of this patent

Abstract

Claims10