PREPARATION OF FROZEN CHINESE NOODLE

• Main Authors: TANAKA KOICHI, WATANABE WATARU, KAMIMOTO HIROYUKI
• Format: Patent
• Language: English
• Published: 06.06.1991
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE:To impart a characteristic slippery touch to Chinese noodle by subjecting a raw noodle line compounded with a starch having a low gelatinization temperature to a low hot water shower treatment, a steaming treatment, a water-washing treatment and a freezing treatment. CONSTITUTION:Wheat flour is compounded with 10-20% of a starch (e.g. tapioca starch) having a low gelatinization temperature and water and subsequently processed into a raw noodle line by a conventional method. The prepared raw noodle line is treated with a low warm shower of 15-75 deg.C for 10-60sec and subsequently treated with saturated steam or heated steam for 3-6min, washed with water and subsequently frozen.