Patent ID: 6180148
Filing Date: 2001-01-30
Classification: A23L,B65D

Abstract:
A method for rapid cooking of fresh noodles in a microwave oven, the noodles havino a water content of from 30 to 50 wt. % and formed from starting materials comprising 10 to 50 wt. % modified starch having a gelatinization initiation temperature of 50 to 60.degree. C.; 0.5 to 5 wt. % wheat protein containing gliadin as a main component; and 1 to 10 wt. % of an .alpha.-starch, the method comprising the steps of:placing said noodles in a microwave resistant container or bag; andheating said noodles in said microwave oven for a time sufficient to reproduce mouthfeel and taste characteristics of fresh noodles.