Toh us0057860l8A lNj Patent Number: 5,786,018 [4sl Date of Patent: Jul. 28, 1998


PREPARATION OF INSTANT RICE NOODLES



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PREPARATION OF INSTANT RICE NOODLES


FIELD OF THE INVENTION

The present invention relates to a process for the prepa- ration of rice noodles. more particularly instant rice noodles.

BACKGROUND OF THE INVENTION

The domestic and small-scale production of rice noodles has long been widespread in Eastern rice-producing coun- tries. The processes which are used vary from one region or from one country to another. but they are all based on a small number of basic operations which are linked and/or repeated as dictated by the local traditions and also as a function of the particular qualifies of the local types of rice. The fundamental problem is to confer to the rice dough the cohesion which it lacks. The low protein content of the rice. on the one hand. and the very nature of these proteins, on the other hand, mean that it is impossible to produce a network with rice which is coipparable to that formed by wheat gluten in such products as bread or pasu. In order to replace this network in which the starch grains are embedded. it is necessary to either use binders. or to subject the starch grains to treatments. so that they are capable on their own of forming a mass having the necessary cohesion. These prob- lems of cohesion are re-encountered at the stage of working the fresh pasta dough as well as at the stage of the recon- stitution and consumption of the final product.

Conventional and typical basic operations may include fa example soaking the grains of rice, wet milling, pre- and post-gelatinisation. cooling and mechanical working of the dough. and a typical, conventional process includes the successive stages of soaking a ground rice over a period of several hours. e.g. M hours, pre-gelatinisation. cooling. extrusion, post-gelatinisation and drying. Mentioned as con- ventional binders which have been proposed are egg proteins. soluble proteins of whey, or wheat gluten, for example, and processes are known in which ground rice is combined with wheat flour, which is not obvious. because if ground rice mixed with wheat flour is pregelatinised. the wheat gluten is denatured and it is no longer possible to shape the dough.


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