HUT37004A - Process for the production of flavoured pastes keeping their flavour permanently, by including the flavour materials in polysaccharide-aleurone protein complex system - Google Patents

Process for the production of flavoured pastes keeping their flavour permanently, by including the flavour materials in polysaccharide-aleurone protein complex system

Info

Publication number
HUT37004A
HUT37004A HU351883A HU351883A HUT37004A HU T37004 A HUT37004 A HU T37004A HU 351883 A HU351883 A HU 351883A HU 351883 A HU351883 A HU 351883A HU T37004 A HUT37004 A HU T37004A
Authority
HU
Hungary
Prior art keywords
flavour
soln
flavoured
pastes
polysaccharide
Prior art date
Application number
HU351883A
Other languages
Hungarian (hu)
Other versions
HU192528B (en
Inventor
Istvan Antal
Laszlo Katona
Zoltan Gyaraky
Laszlo Wallner
Original Assignee
Dunakeszi Konzervgyar
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 Dunakeszi Konzervgyar filed Critical Dunakeszi Konzervgyar
Priority to HU351883A priority Critical patent/HU192528B/en
Publication of HUT37004A publication Critical patent/HUT37004A/en
Publication of HU192528B publication Critical patent/HU192528B/en

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  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Prods. are prepd. by making a soln. or emulsion contg. the required herbs, natural or artificial aroma and taste materials, opt. using solvents, with other additives e.g. aq. solns. of food dyes and/or emulsifiers and/or acids andror egg liquor and/or other proteins, heating the soln. or emulsion to 18-60 (30-50) deg.C., adding the soln. or emulsion continuously and at a uniform rate to the ground wheat prod. in a ratio of 0.1-2.0 (0.1-1.0) wt.%, so that the humidity of the resulting dough is 28-33 wt.% and its pH 5.0-6.5. The dough in intensely ekneadede for 5-12 (6-9) minutes and compressed pref. at 50-60 deg.C wiwith a pressure exceeding 8 MPa. The dry pasta is finished in the known way.
HU351883A 1983-10-12 1983-10-12 Method for producing flavoured vermicelli preparations keeping their flavour permanently by the closing of the flavour materials into polysaccharide-aleurone protein complex system HU192528B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
HU351883A HU192528B (en) 1983-10-12 1983-10-12 Method for producing flavoured vermicelli preparations keeping their flavour permanently by the closing of the flavour materials into polysaccharide-aleurone protein complex system

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU351883A HU192528B (en) 1983-10-12 1983-10-12 Method for producing flavoured vermicelli preparations keeping their flavour permanently by the closing of the flavour materials into polysaccharide-aleurone protein complex system

Publications (2)

Publication Number Publication Date
HUT37004A true HUT37004A (en) 1985-11-28
HU192528B HU192528B (en) 1987-06-29

Family

ID=10964355

Family Applications (1)

Application Number Title Priority Date Filing Date
HU351883A HU192528B (en) 1983-10-12 1983-10-12 Method for producing flavoured vermicelli preparations keeping their flavour permanently by the closing of the flavour materials into polysaccharide-aleurone protein complex system

Country Status (1)

Country Link
HU (1) HU192528B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104000092A (en) * 2014-05-06 2014-08-27 安徽锦中工贸有限公司 Instant vermicelli and preparation technology thereof

Also Published As

Publication number Publication date
HU192528B (en) 1987-06-29

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Legal Events

Date Code Title Description
HU90 Patent valid on 900628
HMM4 Cancellation of final prot. due to non-payment of fee