Process for producing rapid-cooking pastas having good keeping quality
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United States of America Patent
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Sep 10, 1985
Grant Date -
N/A
app pub date -
Dec 22, 1983
filing date -
Oct 31, 1983
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
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/cm.sup.2 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.degree. and 95.degree. C. The resulting pasta can be reconstituted to the ready-to-eat state by boiling for about 4 minutes.
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