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US4098906A
Expired / Lapsed
US
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Non-fried dry instant cooking noodles and a method for producing said noodles
Assignee: Kanebo Ltd
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Filing: 1976-12-17
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Granted: 1978-07-04
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Expires: 1996-12-17
Abstract
Abstract Non-fried dry instant cooking noodles capable of obtaining the cooked state within 3 minutes when immersed in hot water at 85° C are produced by coating the surfaces of raw noodles consisting mainly of a starch component which mainly is wheat flour and containing 1-6% by weight, based on the absolute dry weight of the noodles, of sodium chloride, with an aqueous emulsion of an edible oil so that 0.2-5% by weight, based on the absolute dry weight of the noodles, of an edible oil and 0.01-5% by weight, based on the absolute dry weight of the noodles, of an emulsifier for said oil are applied on the noodle surfaces, heating such raw noodles with steam having a pressure of 0.5-1.5 kg/cm 2 until the α conversion degree of the starch component measured by the enzyme process becomes at least 93%, drying the thus treated noodles at a temperature of not lower than 60° C to expand the noodle surfaces and to make said surfaces porous and to form very fine pores connecting to the inner portions of the noodles.
Inventors
- 👤 Shigeru Hisaki
- 👤 Ken Okada
- 👤 Sanpei Murakami
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 09:24
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/109
Claims Analysis
Total Claims: 21
Claim 1
Independent Claim
128 words
Non-fried, dry, instant cooking noodles capable of obtaining the cooked state within 3 minutes when immersed in hot water at a temperature of 85° C., consisting essentially of a starch component and from one to 6% of sodium chloride, said starch component being comprised mainly of wheat flour and having an α conversion degree of at least 93% as measured by a diastase enzyme process, said noodles having a porous structure wherein the interior portions and the external surfaces of said noodles are connected by an irregular network of very fine cells, the surfaces of said noodles being coated with 0.2 to 5% of an edible oil and from 0.01 to 5% of an edible emulsifier, all percentages being based on the absolute dry weight of the noodles.
Claim 2
Dependent Claim
128 words
Non-fried, dry, instant cooking noodles capable of obtaining the cooked state within 3 minutes when immersed in hot water at a temperature of 85° C., consisting essentially of a starch component and from one to 6% of sodium chloride, said starch component being comprised mainly of wheat flour and having an α conversion degree of at least 93% as measured by a diastase enzyme process, said noodles having a porous structure wherein the interior portions and the external surfaces of said noodles are connected by an irregular network of very fine cells, the surfaces of said noodles being coated with 0.2 to 5% of an edible oil and from 0.01 to 5% of an edible emulsifier, all percentages being based on the absolute dry weight of the noodles.
Claim 3
Dependent Claim
46 words
Non-fried, dry, instant cooking noodles as claimed in claim 1, wherein the starch component is wheat flour alone or a mixture of at least 70% by weight of wheat flour and at least one substance selected from the group consisting of a second flour and starch.
Claim 4
Dependent Claim
36 words
Non-fried, dry, instant cooking noodles as claimed in claim 1, wherein the noodles contain at least one of an effective amount of an improving agent for noodles and an effective amount of a viscous binding agent.
Claim 5
Dependent Claim
22 words
Non-fried, dry, instant cooking noodles as claimed in claim 1, wherein the content of said sodium chloride in the noodles is 2-4%.
Claim 6
Dependent Claim
26 words
Non-fried, dry, instant cooking noodles as claimed in claim 1, wherein the amount of said edible oil coated on the surfaces of the noodles is 0.3-4%.
Claim 7
Dependent Claim
35 words
Non-fried, dry, instant cooking noodles as claimed in claim 1, wherein said edible oil is selected from the group consisting of rice bran oil, corn oil, rape oil, sesame oil, soybean oil and salad oil.
Claim 8
Dependent Claim
19 words
Non-fried, dry, instant cooking noodles as claimed in claim 1, wherein the content of the edible emulsifier is 0.02-3%.
Claim 9
Dependent Claim
38 words
Non-fried, dry, instant cooking noodles as claimed in claim 1, wherein the edible emulsifier is selected from the group consisting of sucrose higher fatty acid esters, sorbitan higher fatty acid esters, glycerin higher fatty acid esters and lecithin.
Claim 10
Dependent Claim
22 words
Non-fried, dry, instant cooking noodles as claimed in claim 1, wherein the thickness of the noodles is not greater than 1.3 mm.
Claim 11
Dependent Claim
24 words
Non-fried, dry, instant cooking noodles as claimed in claim 1, wherein the water content of the noodles is not more than 15% by weight.
Claim 12
Independent Claim
195 words
A method of preparing non-fried, dry, instant cooking noodles capable of obtaining the cooked state within 3 minutes when immersed in hot water at a temperature of 85° C., which comprises coating (A) the surfaces of raw noodles consisting essentially of a starch component and from one to 6% of sodium chloride, with (B) an aqueous emulsion of an edible oil and containing an edible emulsifier for said oil, so that 0.2 to 5% of said edible oil and from 0.01 to 5% of said emulsifier are applied on the surfaces of the noodles; heating said coated raw noodles with steam at a pressure of 0.5 to 1.5 Kg/cm 2 until the starch component of said noodles has an α conversion degree of at least 93% as measured by a diastase enzyme process; then drying said steamed noodles at a temperature of not lower than 60° C. to a water content of less than about 15% and thereby expanding the noodle surfaces to make said surfaces porous and to form very fine pores connecting the inner portions of the noodles to said surfaces, all percentages being based on the absolute dry weight of said noodles.
Claim 13
Independent Claim
195 words
A method of preparing non-fried, dry, instant cooking noodles capable of obtaining the cooked state within 3 minutes when immersed in hot water at a temperature of 85° C., which comprises coating (A) the surfaces of raw noodles consisting essentially of a starch component and from one to 6% of sodium chloride, with (B) an aqueous emulsion of an edible oil and containing an edible emulsifier for said oil, so that 0.2 to 5% of said edible oil and from 0.01 to 5% of said emulsifier are applied on the surfaces of the noodles; heating said coated raw noodles with steam at a pressure of 0.5 to 1.5 Kg/cm 2 until the starch component of said noodles has an α conversion degree of at least 93% as measured by a diastase enzyme process; then drying said steamed noodles at a temperature of not lower than 60° C. to a water content of less than about 15% and thereby expanding the noodle surfaces to make said surfaces porous and to form very fine pores connecting the inner portions of the noodles to said surfaces, all percentages being based on the absolute dry weight of said noodles.
Claim 14
Dependent Claim
17 words
A method as claimed in claim 11, wherein the water content of said raw noodles is 25-40%.
Claim 15
Dependent Claim
41 words
A method as claimed in claim 11, wherein the aqueous emulsion is applied on the raw noodle surfaces in such an amount that said coated raw noodles are coated with 0.3-4% of said edible oil and 0.02-3.0% of said edible emulsifier.
Claim 16
Dependent Claim
20 words
A method as claimed in claim 11, wherein the coating of said aqueous emulsion is effected by spraying or sprinkling.
Claim 17
Dependent Claim
18 words
A method as claimed in claim 11, wherein said heating with said steam is effected for 2-5 minutes.
Claim 18
Dependent Claim
18 words
A method as claimed in claim 11, wherein said drying is effected at a temperature of 60°-130° C.
Claim 19
Dependent Claim
15 words
A method as claimed in claim 11, wherein said drying is effected for 5-80 minutes.
Claim 20
Dependent Claim
26 words
A method as claimed in claim 11, wherein said drying is effected by at least one process of hot air heating, infrared heating and microwave heating.
Claim 21
Dependent Claim
34 words
A method as claimed in claim 11, wherein said emulsifier is selected from the group consisting of sucrose higher fatty acid esters, sorbitan higher fatty acid esters, glycerin higher fatty acid esters and lecithin.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1981-07-03 | 1982-01-02 | 1982-07-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1985-07-03 | 1986-01-02 | 1986-07-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1989-07-03 | 1990-01-02 | 1990-07-04 | $7700.00 | Window Closed / Lapsed |