Method for manufacturing fresh pasta
US-2015313263-A1 · Nov 5, 2015 · US
US9420811B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-9420811-B2 |
| Application number | US-201214004492-A |
| Country | US |
| Kind code | B2 |
| Filing date | Mar 15, 2012 |
| Priority date | Mar 15, 2011 |
| Publication date | Aug 23, 2016 |
| Grant date | Aug 23, 2016 |
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Official abstract text for this publication.
Provided are dried noodles having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried noodles comprises a drying step of drying noodle strands to reach the percentage of water content of 15% or less under an environment maintained at a temperature of 30 to 50° C. and humidity of 60 to 80%; a cooling step of cooling, after the drying step, the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. and humidity of 40 to 70%; a packaging step of packaging, after the cooling step, the noodle strands; and a heating step of heating, after the packaging step, the noodle strands for 15 minutes to 120 minutes under an environment maintained at a temperature of 30 to 40° C.
Opening claim text (preview).
The invention claimed is: 1. A method for manufacturing dried noodles, the method comprising: drying noodle strands to reach a percentage of water content of 12 to 14% under an environment maintained at a temperature of 30 to 50° C. and humidity of 60 to 80%; after the drying, cooling the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. and humidity of 40 to 70%; after the cooling, packaging the noodle strands; and after the packaging, heating the noodle strands for 15 to 120 minutes under an environment maintained at a temperature of 30 to 40° C. 2. The method according to claim 1 , further comprising: after the heating, cooling the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25° C. 3. The method according to claim 1 , wherein a diameter of the noodle strands before the drying is 1 mm to 5 mm. 4. The method according to claim 1 , wherein a percentage of water content of the noodle strands before the drying is 20 to 35% by mass. 5. The method according to claim 1 , wherein the noodle strands are cut noodles. 6. The method according to claim 2 , wherein a diameter of the noodle strands before the drying is 1 mm to 5 mm. 7. The method according to claim 2 , wherein a percentage of water content of the noodle strands before the drying is 20 to 35% by mass. 8. The method according to claim 3 , wherein a percentage of water content of the noodle strands before the drying is 20 to 35% by mass. 9. The method according to claim 2 , wherein the noodle strands are cut noodles. 10. The method according to claim 3 , wherein the noodle strands are cut noodles. 11. The method according to claim 4 , wherein the noodle strands are cut noodles.
Types of pasta, e.g. macaroni or noodles · CPC title
Human Necessities · mapped topic
Human Necessities · mapped topic
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