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公开(公告)号：US4230735A
公开(公告)日：1980-10-28
申请号：US890142
申请日：1978-03-27
申请人： Kiyotaka Yoshida , Yoshio Hatanaka , Kesayoshi Kudo , Takao Aoki
发明人： Kiyotaka Yoshida , Yoshio Hatanaka , Kesayoshi Kudo , Takao Aoki
CPC分类号： A23L7/109
摘要： In accordance with the present invention, there is provided an improved process for producing a quick-cooking noodle without frying treatment. The process is especially suitable for producing a quick-cooking snack noodle. Noodle formulations containing starch flour and edible fat and/or oil in addition to wheat flour and/or buckwheat flour, egg powder, salt, water and a noodle dough conditioner are mixed, rolled into a continuous noodle sheet, which is then slit into noodle strands, followed by steaming. Thereafter, the steamed noodle strands are cooled to within 30.degree.-60.degree. C. by blowing cold air, dried and then packaged together with flavoring agents and additives, preferably in a suitable insulating container.
摘要翻译： 根据本发明，提供了一种用于生产快速烹饪面条而不进行油炸处理的改进方法。 该方法特别适合生产快餐小吃面。 将含有淀粉粉和食用脂肪和/或油的面粉配方，除了小麦粉和/或荞麦面粉，蛋粉，盐，水和面条面团调理剂混合，卷成连续面条，然后将其切成面 链，然后蒸。 此后，将蒸的面条通过吹入冷空气冷却至30-60℃，干燥，然后与调味剂和添加剂一起包装，优选在合适的隔热容器中。
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公开(公告)号：US4590083A
公开(公告)日：1986-05-20
申请号：US538266
申请日：1983-10-03
申请人： Satoshi Hatsugai , Yoshiaki Kawabata , Akira Fujiwara , Hisashi Kojima , Haruo Harada , Kesayoshi Kudo , Shinya Ohara
发明人： Satoshi Hatsugai , Yoshiaki Kawabata , Akira Fujiwara , Hisashi Kojima , Haruo Harada , Kesayoshi Kudo , Shinya Ohara
摘要： Rapid-cooking noodles can be prepared by adding to a powder mix of necessary ingredients an edible emulsifier which is solid at room temperature and/or an edible oil or fat which is also solid at room temperature, and mixing the two components. When the noodles is immersed in boiling water, they become ready to eat within a period of from 1 minute at the shortest to 2 minutes at the longest.
摘要翻译： 可以通过将必要成分的粉末混合物加入到室温下为固体的可食用乳化剂和/或在室温下也是固体的食用油或脂肪混合并混合两种组分来制备快速烹饪面条。 当面条浸泡在沸水中时，它们可以在最短时间内从最短1分钟到最短2分钟的时间内食用。
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