Abstract: A method and device for assuring uniform lengths of cleanly end broken pasta from elongated relatively wide ribbons is disclosed which elevates folded over pasta paste ribbons between two opposed knife edge members which are moveable towards and away from one another. Movement of the knife edge members is timed relative to the elevational movement of the ribbon. The knife edges are serrated and, when moved towards one another, entrap the ribbon therebetween scoring the ribbon at uniform distances along the length of the ribbon. After drying the ribbons are broken to uniform lengths along the score lines.

Abstract: An alimentary paste having improved texture and production and reconstitution properties. The paste is a wheat flour paste which is in the form of a multi-layer paste, or laminate, of a pair of outer layers having sandwiched therebetween, preferably, a single inner layer. The pastes of the respective layers are prepared such that the ratio of the amount of starch to the amount of protein of each of the outer layers is substantially greater than that of the inner layer.

Abstract: Non-fried oil free instant cooking dry noodles are manufactured by preparing a mixture of raw noodle material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then rolling the mixture into a web form; thereafter with or without external application of water onto the surfaces of the web, steaming the web at gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes until the starch therein has an .alpha.-conversion degree of at least 98%; followed by preliminary heating preferably at 80.degree.-110.degree. C. for 2-5 minutes to adjust the water content to 15-35% by weight; then shaping the web into individual noodles; and then further drying these noddles at 55.degree.-145.degree. C. until the water content becomes 10% or smaller by weight.

Abstract: Instant-cooking dry macaroni products are manufactured by preparing a raw macaroni or like macaroni type food material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then subjecting this mixture to a preliminary steaming at a gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes till an .alpha.-conversion degree of from 60% to 80% is reached; then shaping the resulting material into individual molded pieces of a desired configuration; thereafter, with or without application of water to the surfaces of the molded pieces so that these surfaces carry water in an amount not exceeding 100% by weight relative to the weight of the molded pieces; then subjecting the molded pieces to a further steaming step at similar pressure and time till an .alpha.

Abstract: A frying method in which hot oil is discharged upward from nozzles at the bottom of a frying tank at high pressure while a perforated container holding tightly packed noodles is conveyed in a horizontally extending path through the oil. The pressure of the hot oil forces the noodles apart so that they are fried uniformly. The frying of the noodles dehydrates them to the desired degree.

Abstract: Instant cooking noodles are prepared from a dough comprising a cereal flour and a hydrolyzate of a starch derived from a root or stalk of a plant having a D.E. of 1 to 10. The dough is rolled into a sheet having a thickness of less than 2 mm, the sheet is cut into strips, the strips are steamed, and the steamed strips are dried.

Abstract: In accordance with the present invention, there is provided an improved process for producing a quick-cooking noodle without frying treatment. The process is especially suitable for producing a quick-cooking snack noodle. Noodle formulations containing starch flour and edible fat and/or oil in addition to wheat flour and/or buckwheat flour, egg powder, salt, water and a noodle dough conditioner are mixed, rolled into a continuous noodle sheet, which is then slit into noodle strands, followed by steaming. Thereafter, the steamed noodle strands are cooled to within 30.degree.-60.degree. C. by blowing cold air, dried and then packaged together with flavoring agents and additives, preferably in a suitable insulating container.

Abstract: Instant pasta prepared by forming a sheet of gelatinized cereal flour-dough, expanding the sheeted dough under controlled conditions to impart a high degree of essentially uniform porous structure to the sheet, subdividing the expanded dough into pieces of desired shapes, thereby exposing the porous interior of said shaped pieces along their perimeter surfaces, and drying the shaped pieces. Other features of the invention appear in the following specification.

Abstract: A method for frying noodles in a perforated container having the shape of a cylinder, prism or truncated cone or pyramid and a height of more than 3 cm and being sealed by a perforated cover, the perforations constituting 5 to 30% of the area of the cover. Noodles are fried in such a container after the individual raw noodles have been forced apart and cut, the container is charged with the cut noodles and covered, and the covered container is immersed in hot oil. The noodles are fried in the sealed container in the hot oil at a temperature of 130.degree. C. to 160.degree. C.

Abstract: The present invention relates to a process for preparing a vermicelli product by kneading a mixture of water and vermicelli material in the presence of compressed steam so as to elevate the temperature of the vermicelli material to a temperature of 50.degree. C. within a period of 15-60 seconds and continuing steam kneading until the temperature of the vermicelli material is elevated to at least 90.degree. C.

Abstract: A lasagna noodle is formed of a substantially straight elongate ribbon of alimentary paste and having a plurality of corrugations extending transversely across the width of the ribbon, the length of the corrugations being less than the total width of the ribbon. The corrugations preferably extend both above and below the planar surfaces of the ribbon and the ends of the corrugations are closed. An elongate planar margin is defined between the elongate edges of the ribbon and the closed ends of the corrugations.

Abstract: A high protein pasta which does not crack or craze upon drying or storage is prepared using a blend of from about 80% to about 95% flour, preferably semolina, and from about 20% to about 5% of a whey protein concentrate wherein at least 60% of the protein is denaturated which concentrate contains from about 1% to about 10% by weight of a food grade emulsifier, the latter percentage being based on the weight of the whey protein concentrate and the emulsifier.

Abstract: Non-fried dry instant cooking noodles capable of obtaining the cooked state within 3 minutes when immersed in hot water at 85.degree. C are produced by coating the surfaces of raw noodles consisting mainly of a starch component which mainly is wheat flour and containing 1-6% by weight, based on the absolute dry weight of the noodles, of sodium chloride, with an aqueous emulsion of an edible oil so that 0.2-5% by weight, based on the absolute dry weight of the noodles, of an edible oil and 0.01-5% by weight, based on the absolute dry weight of the noodles, of an emulsifier for said oil are applied on the noodle surfaces, heating such raw noodles with steam having a pressure of 0.5-1.5 kg/cm.sup.2 until the .alpha. conversion degree of the starch component measured by the enzyme process becomes at least 93%, drying the thus treated noodles at a temperature of not lower than 60.degree.

Abstract: An expanded board-like food product in the form of a thin wafer-like sheet having a plurality of elongated chambers rectangular in cross section and formed by passing a viscoelastic dough cake formed of edible vegetable material through a gap between a pair of opposingly rotating rollers and then a gap between a pair of scrapers. The product has many advantages to the conventional plastic porous board.

Abstract: A process for conditioning food strands in which food strands are formed from a dough of food material and each of the strands is passed individually through a separate zone of positive air pressure.

Abstract: A noodle cup is disclosed containing a lump of instantly cookable noodles having an evenly distributed, reduced moisture content in which the noodle lump has a less dense lower portion as compared with the upper portion and a shape corresponding to the inside of the hermetically sealed cup, which tapers to a base of smaller diameter than the top. The noodle lump is disposed in the cup in frictional engagement with the sides of the cup and at a spaced distance from the top and bottom of the cup. The noodle lump is formed by filling the cup shaped mold with 50-80% by volume of gelatinized noodles and then dehydrating the noodles by dipping the mold into heated frying oil so that the noodles rise to the top of the mold.

Abstract: A method is disclosed for preparing a high fiber, low-calorie pasta. A mixture is prepared which may include cereal material, oil seed endosperm cell wall residues, vegetable protein, calcium carbonate, vegetable gum, and water. The mixture may be extruded and/or shaped to form the pasta.