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1. 发明公开

EP0465893A2 Encased instantly cookable pasta and method and apparatus for manufacturing same 失效
标题翻译：封装及其制造速熟面食和方法和装置。
公开(公告)号：EP0465893A2
公开(公告)日：1992-01-15
申请号：EP91110226.7
申请日：1991-06-21
申请人： KANEBO LTD.
发明人： Murata, Susumu , Sano, Masako , Takeuchi, Yasuo , Fujihira, Masayuki , Yokoo, Hisahiko , Nakanishi, Kenjiro , Miura, Tetsuo , Shimizu, Yoshio
IPC分类号： A23L1/16 , A21C11/16 , B65D81/34
CPC分类号： B65D81/34 , A21C11/16 , A23L7/109 , B65D81/3415 , B65D2581/3404
摘要： Described herein are method and apparatus for producing instantly cookable pasta including various kinds of pasta and Chinese and Japanese noodles, and an encased instantly cookable pasta produced by such method and apparatus. According to the invention, part of raw dough of a starting mixture, which contains wheat flour as a major component, is subjected to preliminary steam-cooking, and then mixed with the remaining uncooked part of the starting mixture. The resulting mixture is then processed through shaping (14), steam-cooking (38, 50) and drying stages to obtain instantly cookable pasta, enshrouding the instantly cookable pasta product in a water-permeable casing before shipment. Due to suppression of thermal degeneration of gluten, the instantly cookable pasta possesses favorable resiliency and is free of the smell inherent to raw wheat flour and cohesion of individual pasta cords. In order to restore the cooked edible state, the encased pasta can be put in hot water together with the casing, permitting hot water to impregnate uniformly into the pasta. The water-permeable casing facilitates the handling of the pasta in cooking and improves its restorative quality to obtain cooked pasta of palatable touch and flavor.
摘要翻译：在描述的是用于生产即时烹调包括各种面食，中国和日本的拉面的面条能的方法和设备，以及做饭用包裹搜索方法和装置生产能瞬间面食。。根据本发明，起始混合物，其中含有小麦粉为主要成分的原料的生面团的一部分，进行预蒸汽烹饪，混合，然后与起始混合物的剩余未煮过的一部分。将所得的混合物然后通过整形（14），蒸汽烹饪（38，50）和干燥阶段，得到即刻煮面食能够处理，蔽在装运前的水可渗透外壳厨师即刻能够面食产品。由于面筋的热变性的抑制，在瞬间煮面条能够具有良好的弹性和自由固有的原料小麦面粉和面食个人绳索凝聚力的气味。为了恢复熟可食用状态，被包裹的面食可以在热水中放在一起与壳体，允许热水均匀地浸渍到面食。透水性套管便于面食的处理在烹饪和提高其恢复质量，得到可口的触摸和风格的熟面食。

2. 发明公开

EP0465893A3 Encased instantly cookable pasta and method and apparatus for manufacturing same 失效
标题翻译：精心设计的可口可乐PASTA及其制造方法和装置
公开(公告)号：EP0465893A3
公开(公告)日：1992-07-01
申请号：EP91110226.7
申请日：1991-06-21
申请人： KANEBO LTD.
发明人： Murata, Susumu , Sano, Masako , Takeuchi, Yasuo , Fujihira, Masayuki , Yokoo, Hisahiko , Nakanishi, Kenjiro , Miura, Tetsuo , Shimizu, Yoshio
IPC分类号： A23L1/16 , A21C11/16 , B65D81/34
CPC分类号： B65D81/34 , A21C11/16 , A23L7/109 , B65D81/3415 , B65D2581/3404
摘要： Described herein are method and apparatus for producing instantly cookable pasta including various kinds of pasta and Chinese and Japanese noodles, and an encased instantly cookable pasta produced by such method and apparatus. According to the invention, part of raw dough of a starting mixture, which contains wheat flour as a major component, is subjected to preliminary steam-cooking, and then mixed with the remaining uncooked part of the starting mixture. The resulting mixture is then processed through shaping (14), steam-cooking (38, 50) and drying stages to obtain instantly cookable pasta, enshrouding the instantly cookable pasta product in a water-permeable casing before shipment. Due to suppression of thermal degeneration of gluten, the instantly cookable pasta possesses favorable resiliency and is free of the smell inherent to raw wheat flour and cohesion of individual pasta cords. In order to restore the cooked edible state, the encased pasta can be put in hot water together with the casing, permitting hot water to impregnate uniformly into the pasta. The water-permeable casing facilitates the handling of the pasta in cooking and improves its restorative quality to obtain cooked pasta of palatable touch and flavor.

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