公开(公告)号：US5773069A

公开(公告)日：1998-06-30

申请号：US635377

申请日：1996-04-19

Applicant: Hwee Peng Rebecca Lian ,  Tian Seng Toh

Inventor： Hwee Peng Rebecca Lian ,  Tian Seng Toh

IPC: A23L1/0522 ,  A23L1/16 ,  A23L1/162

CPC classification number: A23L7/109 ,  A23L29/212

Abstract: Instant glass noodles are prepared with mung bean starch or potato starch or mixtures thereof. To prepare the noodles, raw mung bean and/or potato starch and water are mixed at a temperature and for a time to form a dough and to gelatinize the starch partially, and the dough is extruded to obtain the dough in a noodle form. The noodles then are steamed to firm them, then blanched to gelatinize the starch further and then chilled in water to allow starch retrogradation to stiffen them, and then the noodles are dried to a moisture content below 15%.

Abstract translation: 速溶玻璃面条用绿豆淀粉或马铃薯淀粉或其混合物制成。 为了制备面条，将生绿豆和/或马铃薯淀粉和水在一段温度和一段时间内混合以形成面团并部分地使淀粉糊化，并将面团挤出以获得面条形式的面团。 然后将面条蒸熟以固定它们，然后将其淀粉糊化，然后将淀粉糊化，然后在水中冷却，使淀粉退化使其变硬，然后将面条干燥至含水量低于15％。

公开(公告)号：US6017573A

公开(公告)日：2000-01-25

申请号：US841701

申请日：1997-04-30

Applicant: Janice M. Baker ,  Robert N. Greene ,  Tian Seng Toh ,  Elaine Regina Wedral

Inventor： Janice M. Baker ,  Robert N. Greene ,  Tian Seng Toh ,  Elaine Regina Wedral

IPC: A23K1/18 ,  A23L1/16 ,  A23L1/162

CPC classification number: A23K50/45 ,  A23L7/111

Abstract: A process of preparing an intermediate moisture pasta product having a moisture content of from 15 to 28% by preparing a dough containing an amount of a humectant to obtain a maximum water activity of 0.89 and an amount of alkali to increase the pH to about 11.5, sheeting or extruding the dough to give a fresh dough product, steaming the fresh dough product, and partially drying to a moisture content of from 15 to 28%.

Abstract translation: 通过制备含有一定量湿润剂的面团来制备水分含量为15-28％的中间水分面食制品以获得0.89的最大水分活度和将pH增加至约11.5的碱的量， 将面团压片或挤出以产生新鲜的面团产品，蒸干新鲜的面团产品，并部分干燥至含水量为15至28％。

公开(公告)号：US5786018A

公开(公告)日：1998-07-28

申请号：US635019

申请日：1996-04-19

Applicant: Tian Seng Toh

Inventor： Tian Seng Toh

IPC: A23L7/10 ,  A23L7/109 ,  A23L7/113 ,  A23L1/16

CPC classification number: A23L7/109

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 gelatinize the starch further, and then, the blanched noodles are dried to a moisture content to below 15% by weight. When rice flour is employed as a starting material, it first is steamed for preparing the rice flour 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.

Abstract translation: 通过首先制备其淀粉部分凝胶化的米粉，然后在一定温度下将面粉与水混合并形成面团并使淀粉糊化而不是完全地制备即食米粉， 将面团挤出，以面条的形式获得面团，将面条蒸熟固定，将温热一定时间的水将澄清的面条用水漂白，然后将淀粉糊化，然后将漂白的面条干燥 水分含量低于15重量％。 以米粉为起始原料时，首先蒸制淀粉部分凝胶化的米粉，当全米作为起始原料时，全部蒸煮，将淀粉部分糊化，然后 为了获得淀粉部分凝胶化的米粉而研磨米。