GB1128257A - Improvements in or relating to method for manufacturing farinaceous products from edible starches and starch containing flours - Google Patents

Improvements in or relating to method for manufacturing farinaceous products from edible starches and starch containing flours

Info

Publication number
GB1128257A
GB1128257A GB25395/66A GB2539566A GB1128257A GB 1128257 A GB1128257 A GB 1128257A GB 25395/66 A GB25395/66 A GB 25395/66A GB 2539566 A GB2539566 A GB 2539566A GB 1128257 A GB1128257 A GB 1128257A
Authority
GB
United Kingdom
Prior art keywords
product
starch
relating
manufacturing
edible
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB25395/66A
Inventor
Adolf Holliger
Gody Balmer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Buehler AG
Original Assignee
Buehler AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Buehler AG filed Critical Buehler AG
Priority to GB25395/66A priority Critical patent/GB1128257A/en
Publication of GB1128257A publication Critical patent/GB1128257A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

1,128,257. Farinaceous products. GEB. BUHLER. 7 June, 1966, No. 25395/66. Headings A2B and A2Q. A method of preparing a precooked farinaceous product comprising bringing the moisture content of a raw material comprising a starch-rich flour (e.g. corn, rice, potato, tapioca and wheat) and/or pure edible starches, and having an amylose content greater than 20% by wt to 15-35% by wt, gelatinising the material with steam at 80-120‹C. for 5 mins to 3 hrs to obtain a final moisture content of 20-50% by wt, extruding the product, gelatinising the extruded product from 1-15 mins in steam or boiling water, chilling the product in cold water and drying the product. The raw material may be made by cooking starch in water and mixing the product with starch-rich flour and/or edible starch.
GB25395/66A 1966-06-07 1966-06-07 Improvements in or relating to method for manufacturing farinaceous products from edible starches and starch containing flours Expired GB1128257A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB25395/66A GB1128257A (en) 1966-06-07 1966-06-07 Improvements in or relating to method for manufacturing farinaceous products from edible starches and starch containing flours

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB25395/66A GB1128257A (en) 1966-06-07 1966-06-07 Improvements in or relating to method for manufacturing farinaceous products from edible starches and starch containing flours

Publications (1)

Publication Number Publication Date
GB1128257A true GB1128257A (en) 1968-09-25

Family

ID=10226994

Family Applications (1)

Application Number Title Priority Date Filing Date
GB25395/66A Expired GB1128257A (en) 1966-06-07 1966-06-07 Improvements in or relating to method for manufacturing farinaceous products from edible starches and starch containing flours

Country Status (1)

Country Link
GB (1) GB1128257A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2228173A (en) * 1989-02-10 1990-08-22 Yugen Kaisha Ito Seisen Kojo Method for the manufacture of snack foodstuffs
EP0738473A2 (en) * 1995-04-22 1996-10-23 Societe Des Produits Nestle S.A. Rice-noodles preparation
EP0738474A3 (en) * 1995-04-22 1997-06-25 Nestle Sa Process for making noodles based on raw mung bean starch or potato starch
US5773069A (en) * 1995-04-22 1998-06-30 Nestec S.A. Preparation of instant glass noodles
EP1214890A1 (en) * 2000-12-13 2002-06-19 Etablissementen Joseph Soubry, in het kort "Etabl. J. Soubry" Process for the production of rice pasta

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2228173A (en) * 1989-02-10 1990-08-22 Yugen Kaisha Ito Seisen Kojo Method for the manufacture of snack foodstuffs
GB2228173B (en) * 1989-02-10 1993-04-14 Yugen Kaisha Ito Seisen Kojo Method for the manufacture of snack foodstuffs
EP0738473A2 (en) * 1995-04-22 1996-10-23 Societe Des Produits Nestle S.A. Rice-noodles preparation
EP0738473A3 (en) * 1995-04-22 1997-06-04 Nestle Sa Rice-noodles preparation
EP0738474A3 (en) * 1995-04-22 1997-06-25 Nestle Sa Process for making noodles based on raw mung bean starch or potato starch
US5773069A (en) * 1995-04-22 1998-06-30 Nestec S.A. Preparation of instant glass noodles
AU715231B2 (en) * 1995-04-22 2000-01-20 Societe Des Produits Nestle S.A. Noodle preparation
CN1080097C (en) * 1995-04-22 2002-03-06 雀巢制品公司 Noodle prodn. method
CN1080098C (en) * 1995-04-22 2002-03-06 雀巢制品公司 Preparation process for noodle
EP1214890A1 (en) * 2000-12-13 2002-06-19 Etablissementen Joseph Soubry, in het kort "Etabl. J. Soubry" Process for the production of rice pasta

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