BR112018005762B1 - Método para produzir talharins fritos instantâneos - Google Patents
Método para produzir talharins fritos instantâneos Download PDFInfo
- Publication number
- BR112018005762B1 BR112018005762B1 BR112018005762-2A BR112018005762A BR112018005762B1 BR 112018005762 B1 BR112018005762 B1 BR 112018005762B1 BR 112018005762 A BR112018005762 A BR 112018005762A BR 112018005762 B1 BR112018005762 B1 BR 112018005762B1
- Authority
- BR
- Brazil
- Prior art keywords
- roller
- noodle strip
- noodles
- prepared
- noodle
- Prior art date
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 233
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000003825 pressing Methods 0.000 claims abstract description 34
- 238000007906 compression Methods 0.000 claims abstract description 10
- 230000006835 compression Effects 0.000 claims abstract description 10
- 238000005096 rolling process Methods 0.000 claims description 17
- 238000004898 kneading Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 abstract description 6
- 239000003921 oil Substances 0.000 description 39
- 235000019198 oils Nutrition 0.000 description 39
- 239000003925 fat Substances 0.000 description 31
- 230000002093 peripheral effect Effects 0.000 description 23
- 238000000034 method Methods 0.000 description 21
- 108010068370 Glutens Proteins 0.000 description 10
- 235000021312 gluten Nutrition 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 230000015572 biosynthetic process Effects 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 6
- 239000011148 porous material Substances 0.000 description 6
- 235000008446 instant noodles Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 229910052751 metal Inorganic materials 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 240000008620 Fagopyrum esculentum Species 0.000 description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
- A21C3/02—Dough-sheeters; Rolling-machines; Rolling-pins
- A21C3/024—Dough-sheeters; Rolling-machines; Rolling-pins using one or more rollers with an axis of rotation substantially parallel or oblique to the direction of dough transport
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Noodles (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016-032902 | 2016-02-24 | ||
| JP2016032902 | 2016-02-24 | ||
| JP2017020108A JP6325137B2 (ja) | 2016-02-24 | 2017-02-07 | 即席フライ麺の製造方法 |
| JP2017-020108 | 2017-02-07 | ||
| PCT/JP2017/005416 WO2017145885A1 (ja) | 2016-02-24 | 2017-02-15 | 即席フライ麺の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| BR112018005762A2 BR112018005762A2 (pt) | 2018-10-09 |
| BR112018005762B1 true BR112018005762B1 (pt) | 2023-01-24 |
Family
ID=59740898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR112018005762-2A BR112018005762B1 (pt) | 2016-02-24 | 2017-02-15 | Método para produzir talharins fritos instantâneos |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US12317915B2 (https=) |
| EP (1) | EP3420826B1 (https=) |
| JP (2) | JP6325137B2 (https=) |
| CN (1) | CN108135232B (https=) |
| BR (1) | BR112018005762B1 (https=) |
| HU (1) | HUE052427T2 (https=) |
| MX (1) | MX367289B (https=) |
| TW (1) | TWI649037B (https=) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2711477B2 (ja) | 1989-12-22 | 1998-02-10 | タキロン株式会社 | 盛土の補強構造 |
| BR112019016918B1 (pt) | 2017-02-15 | 2022-11-22 | Nissin Foods Holdings Co., Ltd | Método para produzir macarrões instantâneos fritos |
| CN108208578A (zh) * | 2018-01-31 | 2018-06-29 | 统企业(中国)投资有限公司昆山研究开发中心 | 油炸乌冬面及其加工方法 |
| JP2019170270A (ja) * | 2018-03-28 | 2019-10-10 | 日清食品ホールディングス株式会社 | 麺帯圧延装置 |
| JP2019170269A (ja) * | 2018-03-28 | 2019-10-10 | 日清食品ホールディングス株式会社 | 麺帯圧延装置 |
| CN108783207B (zh) * | 2018-05-28 | 2022-02-11 | 河南中鹤研究院有限公司 | 一种高含量荞麦挂面及其制作方法 |
| WO2026022186A1 (en) | 2024-07-24 | 2026-01-29 | Société des Produits Nestlé S.A. | Method for producing a fried noodle |
Family Cites Families (43)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2366366A (en) * | 1941-07-10 | 1945-01-02 | Campbell Soup Co | Method of making formed dough products |
| GB669627A (en) * | 1946-04-24 | 1952-04-02 | Earle Thomas Oakes | Improvements relating to dough sheeting and gauging devices |
| JPS4839466B1 (https=) * | 1970-12-17 | 1973-11-24 | ||
| JPS5495755A (en) * | 1978-01-12 | 1979-07-28 | Kanebo Foods | Production of nonfried dry instant noodles |
| US4370352A (en) * | 1979-02-07 | 1983-01-25 | Kanebo Foods, Ltd. | Non-fried instant cooking dry noodles |
| US4394397A (en) * | 1981-10-02 | 1983-07-19 | Carnation Company | Process for producing pasta products |
| US4529609A (en) * | 1982-05-20 | 1985-07-16 | Campbell Soup Company | Process for preparing quick cooking semimoist pasta and product thereof |
| US4626439A (en) * | 1984-06-18 | 1986-12-02 | Meyer Marco M | Method for producing thin portions of pasta filata cheese |
| JPS61135531A (ja) * | 1984-12-06 | 1986-06-23 | 株式会社 喜久屋 | 製麺方法及び製麺機 |
| US4675199A (en) * | 1985-05-30 | 1987-06-23 | Nestec S.A. | Production of pasta |
| JPS63269960A (ja) * | 1987-04-28 | 1988-11-08 | Ikeda Shokuhin Kogyo Kk | 麺類の製造方法 |
| JP2690016B2 (ja) * | 1988-06-24 | 1997-12-10 | 武田薬品工業株式会社 | 麺類用品質改良剤および麺類 |
| MX171785B (es) * | 1988-11-18 | 1993-11-15 | Buehler Ag Geb | Dispositivo amasador-mezclador y procedimiento para la preparacion de pastas |
| JP2599208B2 (ja) | 1990-02-14 | 1997-04-09 | 東洋水産 株式会社 | 即席麺の製造方法 |
| JP2952694B2 (ja) * | 1990-08-31 | 1999-09-27 | 日本製粉株式会社 | 無乾燥半生麺及びその製造法 |
| JP3074496B2 (ja) * | 1991-11-22 | 2000-08-07 | 日本製粉株式会社 | 早茹で麺及びその製造方法並びに早茹で麺用粉 |
| CN1090012C (zh) | 1992-09-05 | 2002-09-04 | 赵冰 | 矿药泉磁疗桑纳浴封闭式多功能浴盆套具 |
| US6322345B1 (en) * | 1993-07-14 | 2001-11-27 | Doge Food Processing Machinery S.R.L. | Apparatus for forming edible bakery paste |
| US6042866A (en) * | 1994-02-07 | 2000-03-28 | Nestec S.A. | Preparation of instant fried noodles |
| JP3359777B2 (ja) * | 1995-03-06 | 2002-12-24 | 日清製粉株式会社 | 油揚げ即席麺およびその製造方法 |
| SG86962A1 (en) * | 1995-07-19 | 2002-03-19 | Nestle Sa | Noodle preparation process |
| EP0804083B1 (fr) * | 1995-10-27 | 2002-09-18 | Societe Des Produits Nestle S.A. | Fabrication de nouilles |
| JPH11290010A (ja) * | 1998-04-06 | 1999-10-26 | Nissin Food Prod Co Ltd | ロングライフパスタおよびその製造方法 |
| JP3415078B2 (ja) | 1998-11-04 | 2003-06-09 | 株式会社紀文フードケミファ | 吸油抑制剤 |
| CA2284962C (en) | 1998-11-04 | 2008-08-26 | Kibun Food Chemifa Co., Ltd. | Oil absorption retarder |
| JP3950603B2 (ja) * | 1999-01-01 | 2007-08-01 | 日清食品株式会社 | 即席麺類の製造方法 |
| JP2000217500A (ja) | 1999-01-29 | 2000-08-08 | Nisshin Flour Milling Co Ltd | 麺帯の製造方法とその装置 |
| JP2001252036A (ja) | 2000-03-13 | 2001-09-18 | Osaka Gas Co Ltd | 麺の茹で方法および冷凍麺の製造方法 |
| JP4612165B2 (ja) | 2000-09-26 | 2011-01-12 | ユニチカ株式会社 | ポリエステル樹脂組成物の製造方法 |
| JP2002223714A (ja) | 2001-01-30 | 2002-08-13 | Osaka Gas Co Ltd | 麺及びその製造方法 |
| JP2004112762A (ja) | 2002-07-24 | 2004-04-08 | Yamaha Corp | 音響再生装置 |
| JP4390528B2 (ja) | 2003-11-06 | 2009-12-24 | Ｈｏｙａ株式会社 | 内視鏡の湾曲装置 |
| JP4566662B2 (ja) * | 2004-08-31 | 2010-10-20 | シマダヤ株式会社 | 手延べ風茹で麺及びその製造方法 |
| ES2289646T3 (es) * | 2005-03-01 | 2008-02-01 | Cooperatie Avebe U.A. | Fideos de rehidratacion rapida. |
| CN101686717A (zh) * | 2006-12-29 | 2010-03-31 | 日清食品控股株式会社 | 速食油炸面食及其制造方法 |
| CN101288446B (zh) | 2008-06-16 | 2011-04-20 | 山东省农业科学院中心实验室 | 一种粗粮非油炸方便面的加工方法 |
| JP5291996B2 (ja) | 2008-06-25 | 2013-09-18 | 株式会社ソディック | 麺帯圧延機、および麺帯圧延方法 |
| JP4909975B2 (ja) | 2008-12-04 | 2012-04-04 | 株式会社戸田久 | 麺類の製造方法およびその製造装置 |
| JP4654315B1 (ja) * | 2009-12-22 | 2011-03-16 | 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 |
| BR112012019243B1 (pt) * | 2010-03-19 | 2022-04-12 | Nissin Foods Holdings Co., Ltd | Método para produzir macarrões instantâneos de múltiplas camadas empregando vapor superaquecido |
| TWI465198B (zh) | 2011-03-18 | 2014-12-21 | Nisshin Foods Holdings Co Ltd | Instant noodles, and methods for their manufacture and anti - entanglement methods |
| JP5996914B2 (ja) | 2012-04-10 | 2016-09-21 | 日清食品ホールディングス株式会社 | 即席油揚げ麺の製造方法、及びフライ処理装置 |
| AT512952B1 (de) * | 2012-06-08 | 2015-04-15 | Haas Food Equipment Gmbh | Vorrichtung zur Bildung eines flach ausgewalzten, kontinuierlich geförderten Teigbandes |
-
2017
- 2017-02-07 JP JP2017020108A patent/JP6325137B2/ja active Active
- 2017-02-15 US US15/761,683 patent/US12317915B2/en active Active
- 2017-02-15 BR BR112018005762-2A patent/BR112018005762B1/pt active IP Right Grant
- 2017-02-15 MX MX2018003489A patent/MX367289B/es active IP Right Grant
- 2017-02-15 CN CN201780003241.3A patent/CN108135232B/zh active Active
- 2017-02-15 EP EP17756325.1A patent/EP3420826B1/en active Active
- 2017-02-15 HU HUE17756325A patent/HUE052427T2/hu unknown
- 2017-02-22 TW TW106105816A patent/TWI649037B/zh active
-
2018
- 2018-04-11 JP JP2018076216A patent/JP7017975B2/ja active Active
Also Published As
| Publication number | Publication date |
|---|---|
| MX367289B (es) | 2019-08-12 |
| EP3420826B1 (en) | 2020-11-25 |
| JP6325137B2 (ja) | 2018-05-16 |
| TWI649037B (zh) | 2019-02-01 |
| HK1255622A1 (zh) | 2019-08-23 |
| JP7017975B2 (ja) | 2022-02-09 |
| EP3420826A4 (en) | 2019-10-30 |
| US20180352838A1 (en) | 2018-12-13 |
| JP2017148036A (ja) | 2017-08-31 |
| EP3420826A1 (en) | 2019-01-02 |
| TW201731392A (zh) | 2017-09-16 |
| CN108135232B (zh) | 2020-09-25 |
| BR112018005762A2 (pt) | 2018-10-09 |
| US12317915B2 (en) | 2025-06-03 |
| HUE052427T2 (hu) | 2021-04-28 |
| JP2018134094A (ja) | 2018-08-30 |
| MX2018003489A (es) | 2018-09-06 |
| CN108135232A (zh) | 2018-06-08 |
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Legal Events
| Date | Code | Title | Description |
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| B06W | Patent application suspended after preliminary examination (for patents with searches from other patent authorities) chapter 6.23 patent gazette] | ||
| B07A | Application suspended after technical examination (opinion) [chapter 7.1 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 15/02/2017, OBSERVADAS AS CONDICOES LEGAIS |