DRIED NOODLE AND PROCESS FOR PRODUCING THE SAME

• US 20130115359A1
• Filed: 12/27/2012
• Published: 05/09/2013
• Est. Priority Date: 07/01/2010
• Status: Active Grant

• Current Assignee: TOYO Suisan Kaisha Limited
• Original Assignee: TOYO Suisan Kaisha Limited
• Inventors: SUGIYAMA, Hisashi, YAMAKOSHI, Masafumi, OGURA, Taku, KANAYAMA, Junya
• Granted Patent: US 9,826,765 B2
• Time in Patent Office: Days
• US Class Current: 426/557
• CPC Class Codes: A23L 7/113 Parboiled or instant pasta
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

Provided is a dried noodle having a porosity in the cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization degree of 30 to 75% and a porous structure.

Claims

1-20. -20. (canceled)

21. A dried noodle having a porosity in a cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization degree of 30 to 75% and a porous structure.

22. A process for producing a dried noodle having a gelatinization degree of 30 to 75% as a final gelatinization degree, comprising:

foaming and drying at 90 to 150°

C. a raw noodle body formed from a noodle dough comprising a main raw material and a powder oil, which is entirely derived from an oil, in an amount of more than 0.5% by weight and less than 6% by weight with respect to a total weight of the main raw material.

23. The process for producing a dried noodle according to claim 22, wherein the foaming and drying are conducted by a first treatment at 120 to 150°

C. and a subsequent second treatment at 50 to 120°

C.

24. The process for producing a dried noodle according to claim 22, wherein the raw noodle body is a raw noodle string, and the foaming and drying are conducted for 3 minutes to 20 minutes.

25. The process for producing a dried noodle according to claim 23, wherein the raw noodle body is a raw noodle string, and the foaming and drying are conducted for 3 minutes to 20 minutes.

26. The process for producing a dried noodle according to claim 22, wherein the addition amount of the powder oil is 0.75% by weight to 5% by weight with respect to the total weight of the main raw material.

27. The process for producing a dried noodle according to claim 23, wherein the addition amount of the powder oil is 0.75% by weight to 5% by weight with respect to the total weight of the main raw material.

28. The process for producing a dried noodle according to claim 24, wherein the addition amount of the powder oil is 0.75% by weight to 5% by weight with respect to the total weight of the main raw material.

29. The process for producing a dried noodle according to claim 25, wherein the addition amount of the powder oil is 0.75% by weight to 5% by weight with respect to the total weight of the main raw material.

30. A dried noodle obtained by the process according to claim 22.

31. A dried noodle obtained by the process according to claim 23.

32. A dried noodle obtained by the process according to claim 24.

33. A dried noodle obtained by the process according to claim 25.

34. A dried noodle obtained by the process according to claim 26.

35. A dried noodle obtained by the process according to claim 27.

36. A dried noodle obtained by the process according to claim 28.

37. A dried noodle obtained by the process according to claim 29.

38. A process for producing a dried noodle, wherein the dried noodle has a porosity in a cross-sectional area of the noodle of from 0.1 to 15%, a unit porosity in the cross-sectional area of the noodle of from 0.01 to 1%, a gelatinization degree of 30 to 75% and a porous structure, the process comprising:

foaming and drying at 90 to 150°

C. a raw noodle body formed from a noodle dough comprising a main raw material and a powder oil, which is entirely derived from an oil, in an amount of more than 0.5% by weight and less than 6% by weight with respect to a total weight of the main raw material.

39. The process for producing a dried noodle according to claim 38, wherein the raw noodle body is a raw noodle string, and the foaming and drying are conducted for 3 minutes to 20 minutes.

40. The process for producing a dried noodle according to claim 38, wherein the addition amount of the powder oil is 0.75% by weight to 5% by weight with respect to the total amount of the main raw material.

41. The process for producing a dried noodle according to claim 39, wherein the addition amount of the powder oil is 0.75% by weight to 5% by weight with respect to the total amount of the main raw material.