ES2149811T3 - Proceso para producir fideos frescos de tres capas. - Google Patents

Proceso para producir fideos frescos de tres capas.

Info

Publication number
ES2149811T3
ES2149811T3 ES93906825T ES93906825T ES2149811T3 ES 2149811 T3 ES2149811 T3 ES 2149811T3 ES 93906825 T ES93906825 T ES 93906825T ES 93906825 T ES93906825 T ES 93906825T ES 2149811 T3 ES2149811 T3 ES 2149811T3
Authority
ES
Spain
Prior art keywords
ribbons
outer layer
preparing
wheat flour
layer
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
ES93906825T
Other languages
English (en)
Inventor
Masahiro Yamasaki
Koichiro Housai
Hiromi Shirahase
Nobuyuki Akamatsu
Michiyuki Tabuchi
Toshinari Hirata
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nissin Food Products Co Ltd
Original Assignee
Nissin Shokuhin KK
Nissin Food Products Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nissin Shokuhin KK, Nissin Food Products Co Ltd filed Critical Nissin Shokuhin KK
Application granted granted Critical
Publication of ES2149811T3 publication Critical patent/ES2149811T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/11—Filled, stuffed or multilayered pasta
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Noodles (AREA)

Abstract

UN PROCESO PARA PRODUCIR TALLARINES CRUDOS QUE TIENEN UNOS NERVIO, VISCOELASTICIDAD, SUAVIDAD Y ALIMENTO UNICOS, RESISTENTES AL REBLANDECIMIENTO TRAS SUMERGIRLOS EN AGUA CALIENTE Y QUE SE PUEDEN CONSERVAR A TEMPERATURA AMBIENTE DURANTE UN LARGO PERIODO. TAL PROCESO COMPRENDE LOS PASOS DE (1) PREPARAR UNA MASA PARA LA CAPA EXTERIOR AMASANDO UNA MATERIA PRIMA POLVORIENTA, COMO PUEDE SER HARINA DE TRIGO, Y AGUA, (2) PREPARAR UNA MASA PARA LA CAPA INTERIOR QUE TENGA UN PH NEUTRO O DEBILMENTE ALCALINO MEZCLANDO UNA MATERIA PRIMA POLVORIENTA, COMO PUEDE SER HARINA DE TRIGO, CON ACIDO ALGINICO Y/O UNA SAL CONSIGUIENTE Y UN AGENTE ALCALINO Y AMASAR LA MEZCLA RESULTANTE Y AGUA, Y (3) PREPARAR CINTAS DE TALLARINES DE CADA UNA DE LAS MASAS, PARA LA CAPA INTERIOR Y PARA LA CAPA EXTERIOR, DE LA MANERA CONVENCIONAL, COMBINANDO Y ENROLLANDO LAS CINTAS EN TALLARINES QUE TENGAN UNA ESTRUCTURA CAPA EXTERIOR/CAPA INTERIOR/CAPA EXTERIOR, FORMANDO A PARTIR DE AQUI LOS TALLARINES DE LA MANERA CONVENCIONAL, HACIENDO GELATINIZAR EL COMPONENTE DE ALMIDON DE LA HARINA DE TRIGO, TRATANDO LAS CINTAS RESULTANTES CON UNA SOLUCION ACIDA PARA AJUSTAR EL PH DE LAS CINTAS DENTRO DE LOS VALORES ACIDOS, EMPAQUETANDO Y SELLANDO HERMETICAMENTE LAS CINTAS Y ESTERILIZANDO EL PRODUCTO POR MEDIO DE CALOR, TENIENDO EN CUENTA QUE LA GELATINIZACION PUEDE SER LLEVADA A CABO AL MISMO TIEMPO QUE EL TRATAMIENTO CON LA SOLUCION ACIDA.
ES93906825T 1993-01-14 1993-03-25 Proceso para producir fideos frescos de tres capas. Expired - Lifetime ES2149811T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5004954A JP2780900B2 (ja) 1993-01-14 1993-01-14 三層生麺類の製造方法

Publications (1)

Publication Number Publication Date
ES2149811T3 true ES2149811T3 (es) 2000-11-16

Family

ID=11597976

Family Applications (1)

Application Number Title Priority Date Filing Date
ES93906825T Expired - Lifetime ES2149811T3 (es) 1993-01-14 1993-03-25 Proceso para producir fideos frescos de tres capas.

Country Status (10)

Country Link
US (1) US5543168A (es)
EP (1) EP0630581B1 (es)
JP (1) JP2780900B2 (es)
KR (1) KR100257974B1 (es)
CN (1) CN1044672C (es)
DE (1) DE69329378T2 (es)
DK (1) DK0630581T3 (es)
ES (1) ES2149811T3 (es)
SG (1) SG49738A1 (es)
WO (1) WO1994015485A1 (es)

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US6017573A (en) * 1997-04-30 2000-01-25 Nestec S.A. Process for preparing intermediate moisture pasta product
US6399120B1 (en) * 1999-07-23 2002-06-04 Nisshin Flour Milling, Inc. Method of manufacturing dough for preparing yeast-leavened foods
JP2001238622A (ja) * 2000-02-29 2001-09-04 Fuji Oil Co Ltd 麺類のホグレ改良剤及びその製造法
KR100487853B1 (ko) * 2001-07-03 2005-05-04 주식회사농심 감압믹서를 이용한 유탕면류의 제조방법
JP2004208682A (ja) * 2002-11-13 2004-07-29 Toyo Suisan Kaisha Ltd アクリルアミドを低減化した即席油揚げ麺
JP2005021150A (ja) * 2002-12-03 2005-01-27 Toyo Suisan Kaisha Ltd アクリルアミドを低減化し得る加熱調理食品の製造方法
JP2005021152A (ja) * 2002-12-16 2005-01-27 Toyo Suisan Kaisha Ltd アクリルアミドを低減化し得る加熱調理食品の製造方法
JP2005021153A (ja) * 2002-12-26 2005-01-27 Toyo Suisan Kaisha Ltd アクリルアミドを低減化し得る加熱調理食品の製造方法
JP4113858B2 (ja) * 2004-06-18 2008-07-09 日清製粉株式会社 ノンフライ即席麺の製造方法
KR100637730B1 (ko) 2005-06-28 2006-10-25 주식회사농심 개량 숙면의 제조 방법
KR100727252B1 (ko) 2006-07-04 2007-06-11 주식회사오뚜기 명반을 첨가하지 않은 당면 및 그 제조방법
KR101252982B1 (ko) * 2008-11-12 2013-04-15 니신 쇼쿠힌 홀딩스 가부시키가이샤 고온 열풍 건조 즉석면의 제조 방법
JP5008642B2 (ja) * 2008-12-08 2012-08-22 日清フーズ株式会社 三層麺の製造方法
JP5008641B2 (ja) * 2008-12-08 2012-08-22 日清フーズ株式会社 乾麺類の製造方法
US8338389B2 (en) * 2009-06-17 2012-12-25 Kao Corporation Agent for preventing or ameliorating obesity
WO2011114690A1 (ja) 2010-03-19 2011-09-22 日清食品ホールディングス株式会社 即席麺およびその製造方法
CN101869237A (zh) * 2010-06-04 2010-10-27 刘小松 一种带有原花青素和花青素的米面淀粉食品
CN102933094B (zh) * 2010-07-01 2015-04-08 东洋水产株式会社 挂面及其制造方法
CN102132829B (zh) * 2011-03-04 2012-09-26 国家粮食局科学研究院 一种杂粮豆挂面的加工方法
SG11201500661PA (en) * 2012-07-31 2015-04-29 Nissin Foods Holdings Co Ltd Multilayer structure instant noodle and method for manufacturing same
JP6325261B2 (ja) * 2014-01-23 2018-05-16 日清製粉株式会社 フライ即席麺
WO2015118647A1 (ja) * 2014-02-06 2015-08-13 日清フーズ株式会社 冷蔵生麺類とその製造方法
JP6491415B2 (ja) * 2014-02-20 2019-03-27 株式会社日清製粉グループ本社 多層生麺及びその製造方法並びに該多層生麺を用いたうどん、そば又はパスタ
JP6482233B2 (ja) * 2014-10-17 2019-03-13 オリエンタル酵母工業株式会社 麺類茹で水用ｐＨ調整剤組成物、及び茹で麺類の製造方法
JP6787859B2 (ja) * 2017-09-14 2020-11-18 日清食品ホールディングス株式会社 調理済みチルドそばの製造方法
JP2019062850A (ja) * 2017-10-04 2019-04-25 日本製粉株式会社 多層麺の製造方法
CN108651844A (zh) * 2018-04-28 2018-10-16 克明面业股份有限公司 一种基于三层复合压延的儿童营养挂面及其生产方法
CN108669444A (zh) * 2018-04-28 2018-10-19 江苏大学 一种基于三层复合压延的蔬菜半干面及其生产方法
CN108740755A (zh) * 2018-04-28 2018-11-06 克明面业股份有限公司 功能性挂面生产中面片的加工方法及应用
JP7171490B2 (ja) * 2019-03-29 2022-11-15 日清食品ホールディングス株式会社 液体ソースをかけてそのまま食べる冷蔵スパゲティ様食品の製造方法
NL2031056B1 (en) * 2022-02-23 2023-04-14 Liupattana Charoen Low-sugar and high-fiber noodles containing flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5324497B2 (es) * 1974-12-30 1978-07-21
JPS5290642A (en) * 1976-01-21 1977-07-30 Kikuo Wakita Enhancing method of preservetivity of cooked noodle without utilizing synthetic pasteurizing agent
SU615913A1 (ru) * 1976-09-23 1978-07-25 Ордена Ленина Институт Элементоорганических Соединений Ан Ссср Макаронные издели
GB2010658B (en) * 1977-12-27 1982-04-21 Nissin Shokuhin Kaisha Ltd Multi-layer alimentary paste
JPS5920343B2 (ja) * 1981-12-16 1984-05-12 田原製麺有限会社 保存麺の製造法
JPS60217868A (ja) * 1984-04-13 1985-10-31 Hiroyuki Yamato 多層麺
JPH0779646B2 (ja) * 1991-07-15 1995-08-30 日清食品株式会社 麺類の製造方法
JP2780881B2 (ja) * 1991-09-30 1998-07-30 日清食品株式会社 三層生中華麺類の製造方法
JPH06233660A (ja) * 1992-12-18 1994-08-23 Toshiyuki Arita 雑穀を素材とした麺
JP4642927B2 (ja) * 2010-04-12 2011-03-02 キヤノン株式会社 画像処理装置、画像処理装置の制御方法、および記憶媒体

Also Published As

Publication number Publication date
US5543168A (en) 1996-08-06
CN1089776A (zh) 1994-07-27
DK0630581T3 (da) 2000-10-09
KR950700688A (ko) 1995-02-20
WO1994015485A1 (en) 1994-07-21
DE69329378T2 (de) 2001-03-29
JP2780900B2 (ja) 1998-07-30
EP0630581A1 (en) 1994-12-28
EP0630581A4 (en) 1996-02-28
JPH078194A (ja) 1995-01-13
KR100257974B1 (ko) 2000-06-01
CN1044672C (zh) 1999-08-18
SG49738A1 (en) 1998-06-15
EP0630581B1 (en) 2000-09-06
DE69329378D1 (de) 2000-10-12

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