发明名称 |
Process for producing rapid-cooking pastas having good keeping quality. |
摘要 |
A mixture of wheat and a suitable amount of water is kneaded to form dough, which is fed into a cylinder and extruded through a die at a pressure of 50 kg/cm2 or higher into an atmosphere having a degree of vacuum of not higher than 650 mmHg. The resulting strands are cut to desired lengths and dried to a moisture content of 26+/-4%. The dried strands are put in heat-resistant packages, which are sealed and sterilized by heating the contents at a temperature between 70 DEG and 95 DEG C. The resulting pasta can be reconstituted to the ready-to-eat state by boiling for about 4 minutes. |
申请公布号 |
EP0139813(A2) |
申请公布日期 |
1985.05.08 |
申请号 |
EP19840102796 |
申请日期 |
1984.03.14 |
申请人 |
MYOJO FOODS CO., LTD. |
发明人 |
HARADA, HARUO;FUJIWARA, AKIRA;HATANAKA, YOSHIO;IIMURA, HIRONORI |
分类号 |
A23L7/109 |
主分类号 |
A23L7/109 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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