Method for manufacturing quickly cookable dry and porous noodles
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United States of America Patent
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Jun 2, 1981
Issued Date -
N/A
app pub date -
Jun 13, 1979
filing date -
Dec 23, 1977
priority date (Note) -
Expired
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Abstract
A method for manufacturing dry and porous noodles used as a quickly cookable food, which comprises blowing circulatingly superheated water vapor, i.e. superheated steam, at 105.degree. C. to 180.degree. C. for several minutes through masses of steamed wet noodles which are continuously brought into a substantially sealed drying chamber, said superheated water vapor having been evolved from the interior of the steamed wet noodles in a boiling state, and heated by a heating means built in said drying chamber; and cooling the masses of dried noodles discharged from the drying chamber by an atmospheric air.
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