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



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United States Patent [19)

Toh


US0057860l8A

lNj Patent Number: 5,786,018

[4sl Date of Patent: Jul. 28, 1998





[54]

PREPARATION OF INSTANT RICE

4J44,563

10/1985

Lecbthaler

[75]


NOODLES

Inventor: Tran Seng Toh. Singapore. Singapore



4,769J51

5,211.977

5,256,435


9/1988

5/1993


10/1993

Wenger et al. Hauser et al. Cuperus




[73] Assignee: Nestec S.A.. Vevey. Switzerland
[21] Appl. No.: 63f,019

[22] Filed: Apr. 19, 1996


[30] Foreign Application Priority Data


Apr. 22, 1995 [SG] Singapore 9500311-7

[51] Int. (jI.6 A23L 1/16


[52] U.S. CI. 426/557; 426/451; 426/508;

426/516


[58] Field of Search 426/451. 557.

426/575. 577, 508. 510, 511. 516



  1. References Cited

U.S. PAIENT DOCUMENTS 3,537,862 11/1970 Peters et at.

3,836,680 9/1974 Salza

4d43,690 1/1981 Murakami et al. 4,325,976 4/1982 Harrow et al. . 4,435,435 3/1984 Hsu

Primary Emitter—Lien Tran

Attame), Agent, or firm-Vogt & O’Donnell, LLP

  1. ABSTRACT


Instant rice noodles are prepared by preparing first a rice flour in which its starch is gelatinized partially. and then. the flour is mixed with water at a temperature and for a time to form a dough and to gelatinize the starch further, but not completely. the dough is extruded to obtain the dough in a form of noodles, the noodles are steamed to firm them. the firmed noodles are blanched with water at a temperature and for a time to gelafinize the starch further, and then. the blanched noodles are dried to a moisture content to below 15a by weight. When rice flour is employed as a starting material. it first is steamed for preparing the rice hour in which the starch is gelatinized partially. and when whole rice is employed as a starting material. the whole rice is steamed to gelatinize its starch partially and then. the rice is milled for obtaining the rice flour in which the starch is gelatinized partially.
18 Claims, No Drawings


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