Noodles production

Method for producing noodle product containing nutrient of Jerusalem artichoke Patent number JP2004129643 (2004)... 

Overseas investment. Masterfoods, a subsidiary of the US Mars corporation, is investigating the production of certified organic processed sauces and dressings in Australia for sale in the US and Europe. In Ballarat in Victoria, Haku Baku is a joint Australian and Japanese noodle production company manufacturing 20001 of organic noodles per year being shipped directly to Japan. This is one of the first Japanese noodle manufacturing plants anywhere in the world outside Japan. 

Basman, A. and S. Yalcin, 2011. Quick-boiling noodle production by using infrared drying. Journal of Food Engineering, 106(3), 245-252. 

Ordinary butter (the toast type) is another example of a liquid/semisolid, depending on temperature. Butter is really a slurry of water in fat, differing from many materials of similar stiff room temperature textures in that its production is essentially a room temperature operation. Materials of this type can be sampled with a core-type sampler in the semisolid state or by methods previously described, in the liquid state. They can also be sampled by an extmsion system, whereby the sample is chopped off from an extruded stream. It is important that temperature be controlled so that the cut surface remains level and does not start to flow. Cheese is even more solid and can be sampled by simply taking a slice. Processed cheese is usually manufactured in the liquid state, and can be sampled and analyzed as-is, or fed into a sampling cell and allowed to solidify before analysis. Crumbly materials, such as biscuit (cookie) or cake doughs, dough mixes for pasta or noodle production or compressed (fresh) yeast, can be sampled manually or by an extrusion system. This includes thick slurries, which will eventually either solidify or be compressed into solid sheets or blocks. 

Also see BREADS AND BAKING BREAKFAST CEREALS ELOUR and MACARONI AND NOODLE PRODUCTS.)... 

There are no FDA standards of identity for the enrichment or fortification of nonwheat flours. Instead, there are some standards for macaroni and noodle products made mainly from wheat flour, but nutritionally enhanced by the addition of nonwheat flours such as those derived from other grains or from oilseeds (usually cottonseeds, peanuts, soybeans, or sunflowers). 

Fish A liigh protein ingredient lalso known as fish protein concentrate or FPC) for raising the nutritive values of baked goods, cereals, flour, and macaroni and noodle products. 

Sunflower Source of coitgilenieniary protein for mixtures containing cereal flouts As such. It is piesently being tested for use In baked goods, cereals, desserts, imitation milks, and macaroni end noodle products. 

Rice bran derivative—Protex (trademark of Food Engineering International, Inc.) is a specially processed defatted mixture of rice bran, rice germ, and rice polishings which may be used in baked goods, breakfast cereals, macaroni and noodle products, and milklike beverages. It contains between 17 and 21% protein, plus minerals and vitamins present in the outer layers of the rice grain. 

Manufacturing Procedures Types of Macaroni and Noodles Nutritive Values of Macaroni and Noodle Products Enrichment Fortification... 

Macaroni and noodle products are important foods for many peoples around the world because they (1) are easy to make with simple equipment from ingredients that are available in most places, (2) keep well without refrigeration, (3) are bland flavored and mix well with most other foods, and (4) contain sufficient calories and protein to be major dietary sources of these nutrients. 

PRODUCTION The consumption of macaroni and noodle products in the United States has grown steadily since World War II, even though the total consumption of all types of wheat products declined. It is noteworthy that the production of macaroni utilizes most of the durum wheat grown in North Dakota. However, good macaroni may also be made from weaker flours if certain optional ingredients such as eggs are added. 

INGREDIENTS, The items which follow are the ingredients specified in the U.S. standards of identity for macaroni and noodle products ... 

Seasonings and spices—Onions, celery, garlic, bay leaf, and salt are optional ingredients for macaroni and noodle products. When used, they must be listed on the label. 

Protein supplements—The sources of extra protein are usually corn flour and soybean flour or meal, although other ingredients such as nonfat dry milk, fish flour, and derivatives of oilseeds (usually peanut, safflower seed, or sunflower seed) also may serve this purpose. These supplements raise both the quantity and quality of protein so that the macaroni and noodle products may be substituted for part of the dietary animal protein. 

Packaging. Most long, cordlike, or tubular macaroni products are packaged in boxes that protect the strands against breakage. However, noodle products are usually packed in plastic bags. 

There is a great need for supplementing the nutritive contributions of pasta products when they are used as staple foods for infants and children. (Tiny egg noodles called pastina are used as a baby food in Italy.) Therefore, the current enrichment and fortification practices that are utilized in macaroni and noodle products merit some discussion. 

Better, but more expensive, means of enrichment are permitted by the standards of identity for enriched macaroni products and enriched noodle products.dt consists of providing the specified amounts of iron and the B vitamins through the addition of the highly nutritive ingredients dried yeast, dried torula yeast, and/or partly defatted wheat germ. The use of these ingredients adds extra protein, minerals, and B vitamins that are not provided by the usual means of enrichment. 

Similar protein fortified products are specified under the standards of identity for "Wheat and soy macaroni products" and for "Wheat and soy noodle products." The quantities of protein in these items are at least 50% greater than those in similar items made from wheat flour alone. They are often sold in health food stores. However, products labeled "imitation soy macaroni" and "imitation soy noodles" may not contain as much protein because the word "imitation" denotes products which do not conform to a federal standard of identity. 

In July 2010, Germany authorities notified the RASFF that the U V-initiator BP was detected at levels up to 1,559 pg/kg in imported Italian couscous (Harrington 2010). Over 15,620 cartons of the tainted food were withdrawn from sale. The following year in April 2011, German authorities reported to the RASFF that BP was detected in frozen vermicelli noodles at a concentration of upto 1,746 pg/kg (Harrington 2011). Over 150 kg of the noodle product was withdrawn from sale in Germany. 

Nagao, S. 1996. Processing technology of noodle products in Japan. Pages 169-194 in Pasta and Noodle Technology. J.E. Kruger, R. Matsuo and J.W. Dick (eds.). American Association of Cereal Chemists, St. Paul, MN. 

---