MISAGH MOHAMMADMEHDI (IR)
| JPH04121152A | 1992-04-22 | |||
| US7402326B2 | 2008-07-22 | |||
| EP0570122A2 | 1993-11-18 |
DANA-HAERI, J. ET AL.: "New Persian Cooking A fresh approach to the classic cuisine of Iran", January 2011, I.B. TAURIS, LONDON, pages: 209, XP008174655
DARDASHTI, S.: "KC:Faludeh Shirazi (frozen Persian dessert) - pareve", 3 August 1998 (1998-08-03), XP055164867, Retrieved from the Internet
MARKS, G.: "Encyclopedia of Jewish Food", 2010, JOHN WILEY & SONS, pages: 186 - 187, XP008174548
See also references of EP 2814334A4
| CLAIMS: 1. A process for producing ice noodles comprising: mixing starch with water, baking said mixture at about 93°C at completely storage, transferring said mixture to cold water automatic press's enabling said starch to change into fibre, pasteurizing separately mixture of water and sugar and making it a thick syrup using freezer and making it frozen at around -18°C, mixing said starch fibre with frozen syrup for about 30 minute by automatic machines, adding and mixing the concentrate and crash fruit to said mixture, by employing special temperate and time which leads to quality and suitable texture, mixing vegetable distillates, pasteurized saffron, pasteurized fruit and mixed with fruit sterilizing the ice noodles before packaging. |
FIELD OF THE INVENTION
The present invention generally relates to the field of food technology and more preferably to the production of ice noodles in more hygienic ways by utilizing the means and ways such as pasteurization.
BACKGROUND OF THE INVENTION
Ice noodles products that exist in the market are usually infected, not pasteurized and changes the shape after a day and becomes soft and pasty, in case of keeping them in the freezer they becomes completely frozen and the fibers become pasty.
Traditionally most of the frozen food items were made without due care of health, safety and cleanliness, therefore there have been chances of contamination be it bacterial or fungal due to presence of sugar in these sweet frozen food items such as juices, syrups, ice noodles. However there is need exists to provide such a production process whereby the food items can be made under strict uncontaminated condition and provide sterile, clean and healthy frozen food such as ice noodles which will have long shelf life and retain its shape upon longer freezing storage.
Moreover it can be made with different tastes such as vegetable, distillates, pasteurized saffron, pasteurized fruits and mixed with fruit and like.
Therefore the present invention have addressed all the relevant drawbacks of the prior methods of producing ice noodles by conventional ways and came out with improved method of producing ice noodles.
OBJECT OF THE PRESENT INVENTION An object of the present invention is to provide a method for the production of ice noodles with increased shelf life.
Yet another object of the present invention is to provide a method for the production of ice noodles with under strict uncontaminated condition and provide sterile, clean and healthy ice noodles which will have long shelf life and retain its shape upon longer freezing storage. Yet another object of the present invention is to provide a method for the production of ice noodles with different tastes such as vegetable, distillates, pasteurized saffron, pasteurized fruits and mixed with fruit and like. BRIEF DESCRIPTON OF THE DRAWINGS
Figure 1 is schematic representation of a method for the production of ice noodles.
DETAILED DESCRIPTION OF THE INVENTION
Reference will now be made in detail to the present embodiments of the invention, examples of which are illustrated in the accompanying drawings. Wherever possible, the same reference numbers will be used throughout the drawings to refer to the same or like parts. The present invention generally relates to the field of food technology and more preferably to the production of ice noodles in more hygienic ways by utilizing the means and ways such as pasteurization.
Ice noodle is mixture of frozen starch, water and sugar and kinds of flavors with nutrition value and consuming and without oil, it cause happiness and coolness for anyone, especially in warm seasons of the year. As shown in figure 1 , at first, the starch mixed with enough water and the starch would baked with indirect heat in 93 temperate by close completely storage. Then mixed transfer to cold water automatic press's and the starch change into same fibre. Moreover, the water and sugar uses for thick syrup. Then pasteurized, special freezers make for this process, become frozen in -18 temperate. At second, the starch fibre and frozen syrup mixed together for 30 minute by automatic machines. At third, the concentrate and crash fruit add to mixed because could mix together again. This stage, special temperate and through determined time which leads to quality and suitable texture. Thus, the ice noodle is ready for packaging. As result, the ice noodle product in different tastes such as: vegetable distillates, pasteurized saffron, pasteurized fruit and mixed with fruit and etc. production process in different shapes also without oil and quality and health benefits.
The various embodiments of the present invention as shown in FIG 1 may be arranged and designed in a wide variety of different configurations that fall within the scope of the present invention, and may be applied to any type of system involving the making of ice noodles.
The invention is described hereinafter, with reference to the following examples, which are illustrative only and should not be construed to the limit of the scope of present invention.
Example 1
A) Production of Water and Sugar:
1. Adding sugar by powder unit machine to 5 tons tanks. 2. Adding water to 5 tons tanks and sending mixture of water and sugar to the pasteurizer.
3. The pasteurized water and sugar enter 5 tons storing tanks.
4. The stored water and sugar gets frozen and firm.
B) Production of starch:
1. Starch powder and water are added to the 5 tons tanks.
2. Water and starch solution is baked in the tank.
3. The final production enters press machine to become fibrous.
C) Ice noodle Treatment:
1. Cold mixture of water and sugar is mixed with the final production and enters package.
Example 2
The nutrition value of ice noodle is as follows: 1- Lemon ice noodle:
A- Carbohydrate: 40 percent
B - Energy: 156 kilo. Calorie (per 100 gram)
2- Saffron ice noodle:
A- Carbohydrate: 40 percent
B - Energy: 160 kilo. Calorie (per 100 gram)
3- cherry ice noodle:
A- Carbohydrate: 39.5 percent
B - Energy: 158 kilo. Calorie (per 100 gram) Example 3
Analytical Test Methods:
The most important issue was designing and manufacturing a production line which could both bake and immediately do freezing and mixing with keeping the quality , without any infection and completely pasteurized.
Therefore advantageously the present invention provides an ice noodles By without any infection, pasteurized and capable of being kept for long time also fruit and concentrate are in ice noodle and capability of being sold in all super market in glass, wood, cornucopia shape.
The foregoing discussion discloses and describes merely exemplary embodiments of the present invention. One skilled in the art will readily recognize from such discussion, and from the accompanying drawings and claims, that various changes, modifications, and variations can be made therein without departing from the spirit and scope of the invention as defined in the following claims.