Back to results
US 5,773,069 AGranted
Preparation of instant glass noodles
AssigneeNestec S.A.
InventorsHwee Peng Rebecca Lian, Tian Seng Toh
Life of this patent
Estimating the term…
Abstract
Instant glass noodles are prepared with mung bean starch or potato starch or mixtures thereof. To prepare the noodles, raw mung bean and/or potato starch and water are mixed at a temperature and for a time to form a dough and to gelatinize the starch partially, and the dough is extruded to obtain the dough in a noodle form. The noodles then are steamed to firm them, then blanched to gelatinize the starch further and then chilled in water to allow starch retrogradation to stiffen them, and then the noodles are dried to a moisture content below 15%.
Claims19
A process for preparing an instant glass noodle comprising:
- mixing water and a starch selected from the group consisting of raw mung bean starch, raw potato starch and mixtures thereof in amounts and at a temperature and for a time to form a dough and to gelatinize the starch partially, for binding the dough, and extruding the dough to obtain the dough in a form of noodles;
- steaming the dough noodles with steam having a temperature of from 85.degree. C. to 100.degree. C. for from 30 seconds to 25 minutes to firm the noodles to obtain firmed noodles;
- blanching the firmed noodles with water at a temperature and for time to gelatinize the starch further to obtain blanched noodles;
- chilling the blanched noodles with water at a temperature and for a time to allow starch retrogradation to stiffen the blanched noodles to obtain stiffened noodles;
- and
- drying the stiffened noodles to obtain dried noodles having a moisture content of less than 15%.
3 more elements
Dependencies are inferred from the claim text.