BR112014026046A2 - método para fabricação de massa fresca - Google Patents

método para fabricação de massa fresca

Info

Publication number
BR112014026046A2
BR112014026046A2 BR112014026046A BR112014026046A BR112014026046A2 BR 112014026046 A2 BR112014026046 A2 BR 112014026046A2 BR 112014026046 A BR112014026046 A BR 112014026046A BR 112014026046 A BR112014026046 A BR 112014026046A BR 112014026046 A2 BR112014026046 A2 BR 112014026046A2
Authority
BR
Brazil
Prior art keywords
pasta
fresh pasta
making
kgf
making fresh
Prior art date
Application number
BR112014026046A
Other languages
English (en)
Inventor
Irie Kentarou
Koizumi Norio
Watanabe Takenori
Yoshida Tsuguhiko
Suga Youhei
Original Assignee
Nisshin Foods Inc
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 Nisshin Foods Inc filed Critical Nisshin Foods Inc
Publication of BR112014026046A2 publication Critical patent/BR112014026046A2/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/16—Extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/20—Freezing

Landscapes

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

Abstract

resumo “método para fabricação de massa fresca” trata-se de uma massa fresca capaz de proporcionar uma massa cozida tendo uma aparência superficial lisa e uma textura rígida e elástica comparável a massas secas fervidas. um método para fabricação de uma massa fresca compreende extrudar, em uma pressão de 80 kgf/cm2 a 200 kgf/cm2 para formar macarrões, uma pasta obtida amassando-se uma matéria-prima de farinha que compreende uma farinha de trigo do grupo de trigo hexaploide e tendo um índice de glúten de 45 a 100.
BR112014026046A 2012-04-19 2013-03-01 método para fabricação de massa fresca BR112014026046A2 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2012095719 2012-04-19
CN2012101750364A CN103371325A (zh) 2012-04-19 2012-05-31 生意大利面食类的制造方法
PCT/JP2013/055722 WO2013157309A1 (ja) 2012-04-19 2013-03-01 生パスタ類の製造方法

Publications (1)

Publication Number Publication Date
BR112014026046A2 true BR112014026046A2 (pt) 2017-06-27

Family

ID=49457642

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112014026046A BR112014026046A2 (pt) 2012-04-19 2013-03-01 método para fabricação de massa fresca

Country Status (15)

Country Link
US (1) US9833011B2 (pt)
EP (1) EP2839751B1 (pt)
JP (1) JP5430807B1 (pt)
KR (1) KR20140146585A (pt)
CN (2) CN103371325A (pt)
AU (1) AU2013250594B2 (pt)
BR (1) BR112014026046A2 (pt)
CA (1) CA2869723C (pt)
HK (1) HK1205435A1 (pt)
IN (1) IN2014DN08179A (pt)
MY (1) MY167243A (pt)
NZ (1) NZ630492A (pt)
RU (1) RU2628284C2 (pt)
SG (1) SG11201406390XA (pt)
WO (1) WO2013157309A1 (pt)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6293750B2 (ja) 2013-06-21 2018-03-14 日清フーズ株式会社 冷凍調理済み麺類の製造方法
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
CN104839564B (zh) * 2015-05-19 2018-10-19 中国农业科学院农产品加工研究所 一种挤压面条及其生产方法
WO2018021448A1 (ja) * 2016-07-29 2018-02-01 日清フーズ株式会社 麺類の製造方法

Family Cites Families (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5632964A (en) * 1979-08-22 1981-04-02 Naruto Sogo Kenkyusho:Kk Preparation of macaroni to be made instantly
MX7609E (es) * 1983-10-31 1990-03-16 Myojo Foods Procedimiento para preparar pastas para sopa de coccion rapida
US4965082A (en) * 1988-05-19 1990-10-23 Borden, Inc. Method for making alimentary paste or pasta products without the conventional drying step
US5139808A (en) * 1991-09-13 1992-08-18 Nestec S.A. Process of making frozen pasta
JPH10295299A (ja) 1997-04-23 1998-11-10 Asama Kasei Kk 生パスタ類およびその製造方法
JPH1128066A (ja) * 1997-07-11 1999-02-02 Q P Corp 雑穀めん類の製造方法
JP3739070B2 (ja) 1998-03-04 2006-01-25 日清フーズ株式会社 麺類用穀粉組成物
DE69923533T2 (de) * 1999-03-16 2006-02-16 Société des Produits Nestlé S.A. Spritzgiessteigware und Verfahren ihrer Herstellung
US6322840B2 (en) 1999-03-16 2001-11-27 Nestec S.A. Pasta product and manufacture thereof
JP2001245617A (ja) 1999-12-27 2001-09-11 Mamaa Makaroni Kk 生麺類の製造方法
CN1325638A (zh) * 2000-05-25 2001-12-12 张兴安 黑小麦全粉面条
JP4184594B2 (ja) * 2000-12-28 2008-11-19 カゴメ株式会社 冷凍パスタ食品
JP2003022873A (ja) * 2001-07-05 2003-01-24 Sumitomo Wiring Syst Ltd レバー式コネクタ
RU2249046C2 (ru) * 2002-03-11 2005-03-27 Институт биохимии и генетики Уфимского научного центра РАН Способ определения примеси муки мягкой пшеницы в крупке (семолине) твердой пшеницы и в готовой продукции макаронной промышленности
JP2004229570A (ja) 2003-01-30 2004-08-19 Ezaki Glico Co Ltd 包装茹で麺の製法
US7618668B2 (en) * 2004-03-08 2009-11-17 Unilever Bestfoods, North America Division Of Conopco, Inc. Heat tolerant farinaceous-based food product
US20050281919A1 (en) * 2004-06-11 2005-12-22 Ajinomoto Co. Inc Frozen food with seasoning liquid
JP4070148B1 (ja) * 2007-05-30 2008-04-02 東和フードサービス株式会社 調理加工パスタの製造方法
ITTO20070430A1 (it) 2007-06-18 2008-12-19 Italiana Teknologie S R L Macchina per la laminazione di impasti molli per paste alimentari
US20090252844A1 (en) * 2008-04-02 2009-10-08 Amish Naturals, Inc. High fiber pasta
ITRM20080240A1 (it) 2008-05-06 2009-11-07 Benedetto Fedeli Macchine per la preparazione di pastasciutta in singole porzioni
JP5140649B2 (ja) * 2009-09-16 2013-02-06 日清フーズ株式会社 電子レンジ調理用冷凍食品
JP5345491B2 (ja) * 2009-09-28 2013-11-20 株式会社ニチレイフーズ 生パスタの製造方法、茹でパスタの製造方法、冷凍茹でパスタの製造方法、及びパスタ
JP2011120580A (ja) * 2009-11-25 2011-06-23 Dow Agrosciences Llc 白色コムギ品種、並びにそれらを使用する組成物及び方法
JP5450111B2 (ja) * 2010-01-07 2014-03-26 日清フーズ株式会社 半生麺類の製造方法
CN103169018A (zh) * 2011-12-22 2013-06-26 日清富滋株式会社 冷冻烹调过的面食类的制造方法
CN103416672A (zh) * 2012-05-14 2013-12-04 日清富滋株式会社 冷冻烹熟意大利面食类的制造方法

Also Published As

Publication number Publication date
NZ630492A (en) 2016-03-31
US9833011B2 (en) 2017-12-05
CN103371325A (zh) 2013-10-30
WO2013157309A1 (ja) 2013-10-24
JPWO2013157309A1 (ja) 2015-12-21
KR20140146585A (ko) 2014-12-26
CA2869723C (en) 2019-10-22
RU2014146301A (ru) 2016-06-10
HK1205435A1 (en) 2015-12-18
US20150313263A1 (en) 2015-11-05
AU2013250594A1 (en) 2014-10-23
AU2013250594B2 (en) 2016-04-14
IN2014DN08179A (pt) 2015-05-01
CN104519755A (zh) 2015-04-15
RU2628284C2 (ru) 2017-08-15
EP2839751A4 (en) 2016-03-16
SG11201406390XA (en) 2014-11-27
CA2869723A1 (en) 2013-10-24
EP2839751A1 (en) 2015-02-25
EP2839751B1 (en) 2018-08-01
JP5430807B1 (ja) 2014-03-05
MY167243A (en) 2018-08-14

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B06T Formal requirements before examination [chapter 6.20 patent gazette]
B11E Dismissal acc. art. 34 of ipl - requirements for examination incomplete
B11T Dismissal: dismissal of application maintained