BR112017012751A2 - macarrões secos e método de produção destes - Google Patents

macarrões secos e método de produção destes

Info

Publication number
BR112017012751A2
BR112017012751A2 BR112017012751A BR112017012751A BR112017012751A2 BR 112017012751 A2 BR112017012751 A2 BR 112017012751A2 BR 112017012751 A BR112017012751 A BR 112017012751A BR 112017012751 A BR112017012751 A BR 112017012751A BR 112017012751 A2 BR112017012751 A2 BR 112017012751A2
Authority
BR
Brazil
Prior art keywords
potato starch
pregelatinized potato
dried noodles
slurry
crosslinked
Prior art date
Application number
BR112017012751A
Other languages
English (en)
Other versions
BR112017012751B1 (pt
Inventor
Nagayama Yoshiaki
Original Assignee
Sanyo Foods 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 Sanyo Foods Co Ltd filed Critical Sanyo Foods Co Ltd
Publication of BR112017012751A2 publication Critical patent/BR112017012751A2/pt
Publication of BR112017012751B1 publication Critical patent/BR112017012751B1/pt

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
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • 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
    • A23L7/113—Parboiled or instant pasta
    • 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
    • A23P30/30—Puffing or expanding
    • A23P30/38—Puffing or expanding by heating
    • 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
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/24—Heat, thermal treatment

Landscapes

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

Abstract

o objetivo da presente invenção refere-se a produção de macarrão seco no qual "fraturamento de cordas de macarrão", que foi um problema que acompanha a secagem a quente em alta temperatura, é impedido ou suprimido. divulgados são macarrões secos, incluindo: um ingrediente principal; e pelo menos um amido de batata pré-gelatinizado reticulado selecionado a partir do grupo que consiste em amido de batata pré-gelatinizado, reticulado, eterificado e amido de batata pré-gelatinizado, reticulado, esterificado em que a viscosidade do amido de batata pré-gelatinizado, reticulado é 50 mpa ? s ou menos em condições de medição, onde a temperatura da pasta fluida é de 20ºc, a concentração de pasta fluida é de 5% em massa e a velocidade de rotação é de 60 rpm.
BR112017012751-2A 2014-12-24 2015-12-11 Macarrão seco inchado instantâneo e método de produção deste BR112017012751B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2014261377A JP6494276B2 (ja) 2014-12-24 2014-12-24 乾燥麺及びその製造方法
JP2014-261377 2014-12-24
PCT/JP2015/084824 WO2016104192A1 (ja) 2014-12-24 2015-12-11 乾燥麺及びその製造方法

Publications (2)

Publication Number Publication Date
BR112017012751A2 true BR112017012751A2 (pt) 2017-12-26
BR112017012751B1 BR112017012751B1 (pt) 2023-04-11

Family

ID=56150222

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112017012751-2A BR112017012751B1 (pt) 2014-12-24 2015-12-11 Macarrão seco inchado instantâneo e método de produção deste

Country Status (10)

Country Link
US (1) US20180007919A1 (pt)
EP (1) EP3238549B1 (pt)
JP (1) JP6494276B2 (pt)
KR (1) KR102061848B1 (pt)
CN (1) CN107105730A (pt)
BR (1) BR112017012751B1 (pt)
CA (1) CA2970998C (pt)
RU (1) RU2658999C1 (pt)
TW (1) TWI680725B (pt)
WO (1) WO2016104192A1 (pt)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6803697B2 (ja) * 2016-08-08 2020-12-23 昭和産業株式会社 乾麺の製造方法、及びそれに用いる製麺用組成物
JP6480982B2 (ja) * 2017-06-15 2019-03-13 エースコック株式会社 即席油揚げ麺の製造方法
JP7130413B2 (ja) * 2018-04-04 2022-09-05 昭和産業株式会社 パン類用品質改良剤及びパン類用組成物、並びに前記パン類品質改良剤又はパン類用組成物を用いたパン類用生地及びパン類
CN109123395A (zh) * 2018-07-19 2019-01-04 定西薯宝农科清真食品有限公司 一种马铃薯面条
CN108902921A (zh) * 2018-08-24 2018-11-30 沈徽霞 一种风味粉丝的制作方法
CN109674033B (zh) * 2018-12-29 2022-05-06 定西薯宝农科清真食品有限公司 一种无明矾马铃薯粉条及其制备方法
JP2020130044A (ja) * 2019-02-19 2020-08-31 日清フーズ株式会社 調理済みパスタ類の製造方法
CN109907271B (zh) * 2019-03-07 2022-03-15 广西壮族自治区农业科学院 一种马铃薯鲜薯制备保鲜米粉的方法
WO2020235138A1 (ja) * 2019-05-22 2020-11-26 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 不溶性食物繊維含有固形状組成物及びその製造法
US20220408764A1 (en) * 2021-06-28 2022-12-29 Quang Huy Le Process for producing instant noodles and an instant noodle product from dragon fruit pulp using ultra-sonication technology
CN114287564B (zh) * 2022-01-05 2022-09-20 青岛天祥食品集团金喜燕制粉有限公司 一种筋性强的杂粮挂面及其制作方法
KR102516572B1 (ko) * 2022-03-10 2023-03-30 송연화 건조 쌀국수 면의 제조 방법
US20230292798A1 (en) * 2022-03-16 2023-09-21 A-Sha Republic Inc. Method of manufacturing instant noodles
KR102608566B1 (ko) * 2023-03-31 2023-12-01 이주현 완두 단백을 첨가한 쌀국수 제조방법

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5971658A (ja) * 1982-10-16 1984-04-23 Nichiden Kagaku Kk 麺類の製造方法
JP2004073183A (ja) * 2002-06-17 2004-03-11 Nissin Food Prod Co Ltd 加熱調理不要の包装茹で冷麺類の製造方法
JP4671663B2 (ja) * 2004-11-01 2011-04-20 サンヨー食品株式会社 即席麺およびその製造方法
JP2007068533A (ja) * 2005-08-08 2007-03-22 Matsutani Chem Ind Ltd デンプン麺及びその製造法
JP2007238893A (ja) * 2006-03-13 2007-09-20 Sanwa Denpun Kogyo Kk 改質澱粉およびそれを原料とする小麦粉加工製品
JP5038359B2 (ja) * 2009-06-17 2012-10-03 日清製粉株式会社 レトルトうどんの製造方法
CN101647525B (zh) * 2009-07-28 2011-09-07 华南理工大学 一种改良米粉品质的混合物及其制备方法与应用
JP5449463B2 (ja) * 2012-06-26 2014-03-19 日本食品化工株式会社 膨潤抑制澱粉及びその用途
JP6026289B2 (ja) * 2013-01-08 2016-11-16 テーブルマーク株式会社 ノンフライ即席麺製造方法

Also Published As

Publication number Publication date
EP3238549A1 (en) 2017-11-01
CA2970998A1 (en) 2016-06-30
JP6494276B2 (ja) 2019-04-03
WO2016104192A1 (ja) 2016-06-30
RU2658999C1 (ru) 2018-06-26
EP3238549A4 (en) 2018-06-06
CN107105730A (zh) 2017-08-29
US20180007919A1 (en) 2018-01-11
JP2016119864A (ja) 2016-07-07
BR112017012751B1 (pt) 2023-04-11
TWI680725B (zh) 2020-01-01
CA2970998C (en) 2019-06-18
EP3238549B1 (en) 2024-03-06
TW201635919A (zh) 2016-10-16
KR20170086106A (ko) 2017-07-25
NZ733059A (en) 2021-10-29
KR102061848B1 (ko) 2020-01-02

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 11/12/2015, OBSERVADAS AS CONDICOES LEGAIS