BR112019003977A2 - método para produção de macarrões fritos - Google Patents

método para produção de macarrões fritos

Info

Publication number
BR112019003977A2
BR112019003977A2 BR112019003977A BR112019003977A BR112019003977A2 BR 112019003977 A2 BR112019003977 A2 BR 112019003977A2 BR 112019003977 A BR112019003977 A BR 112019003977A BR 112019003977 A BR112019003977 A BR 112019003977A BR 112019003977 A2 BR112019003977 A2 BR 112019003977A2
Authority
BR
Brazil
Prior art keywords
taste
texture
noodles
fried noodles
producing fried
Prior art date
Application number
BR112019003977A
Other languages
English (en)
Other versions
BR112019003977B1 (pt
Inventor
Abe Hideaki
Yoshinuma Toshio
Original Assignee
Nissin Foods Holdings 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 Foods Holdings Co Ltd filed Critical Nissin Foods Holdings Co Ltd
Publication of BR112019003977A2 publication Critical patent/BR112019003977A2/pt
Publication of BR112019003977B1 publication Critical patent/BR112019003977B1/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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • 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
    • 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
    • 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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package

Landscapes

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

Abstract

[problema que será resolvido] a presente invenção fornece um método para produção de macarrões fritos que possuem um teor de sódio reduzido e excelentes propriedades de produção de macarrão, textura e sabor. [solução] os macarrões frescos que possuem excelentes propriedades de produção de macarrão, textura e sabor podem ser produzidos não através da adição de sal, mas através da adição de 1 a 3% em peso de lactato de potássio em relação a uma matéria-prima principal em pó tal como farinha de trigo. adicionalmente, os macarrões fritos que possuem um teor de sódio reduzido e excelente textura e sabor podem ser produzidos através do cozimento em vapor dos macarrões frescos e da secagem por fritura.
BR112019003977-5A 2016-08-31 2017-08-29 Método para produção de macarrões fritos BR112019003977B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2016170389A JP6353499B2 (ja) 2016-08-31 2016-08-31 フライ麺の製造方法
JP2016-170389 2016-08-31
PCT/JP2017/030839 WO2018043449A1 (ja) 2016-08-31 2017-08-29 フライ麺の製造方法

Publications (2)

Publication Number Publication Date
BR112019003977A2 true BR112019003977A2 (pt) 2019-05-28
BR112019003977B1 BR112019003977B1 (pt) 2022-10-11

Family

ID=61301850

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112019003977-5A BR112019003977B1 (pt) 2016-08-31 2017-08-29 Método para produção de macarrões fritos

Country Status (7)

Country Link
US (1) US11497232B2 (pt)
EP (1) EP3508071B1 (pt)
JP (1) JP6353499B2 (pt)
CN (1) CN109310127B (pt)
BR (1) BR112019003977B1 (pt)
HU (1) HUE053537T2 (pt)
WO (1) WO2018043449A1 (pt)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
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KR20210110415A (ko) * 2017-12-13 2021-09-07 닛신 쇼꾸힝 홀딩스 가부시끼가이샤 즉석면의 제조 방법
JP7055033B2 (ja) 2018-02-20 2022-04-15 日清食品ホールディングス株式会社 即席麺の製造方法
JP6985956B2 (ja) * 2018-02-21 2021-12-22 日清食品ホールディングス株式会社 乳酸カリウム含む即席麺の製造方法
JP7570938B2 (ja) 2021-02-05 2024-10-22 日清食品ホールディングス株式会社 即席麺の製造方法
JP2022120721A (ja) 2021-02-05 2022-08-18 日清食品ホールディングス株式会社 即席麺の製造方法

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CA1065183A (en) 1976-04-19 1979-10-30 Ken Okada Non-fried dry instant cooking noodles and a method for producing said noodles
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JP2002027930A (ja) * 2000-05-11 2002-01-29 Musashino Chemical Laboratory Ltd 麺類の製造方法および麺
JP2003102413A (ja) * 2001-09-28 2003-04-08 Sanyo Shokuhin Kk 即席油揚げ麺及びその製造方法
JP4175910B2 (ja) * 2003-02-13 2008-11-05 株式会社武蔵野化学研究所 麺類の茹で液用ｐＨ調整剤水溶液およびそれを使用した麺類加工食品
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CN101933570A (zh) 2010-07-22 2011-01-05 河南红高粱食品有限公司 非油炸方便烩面的生产方法
US20120034368A1 (en) 2010-08-06 2012-02-09 Matsutani Chemical Industry Co., Ltd. Method for improving salty taste of food or beverage and salty taste improving agent
WO2012017710A1 (ja) * 2010-08-06 2012-02-09 松谷化学工業株式会社 飲食物の塩味改善方法及び塩味改善剤
JP5436504B2 (ja) 2010-08-20 2014-03-05 日清食品ホールディングス株式会社 即席熱風乾燥麺の製造方法
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JP5911462B2 (ja) 2013-10-01 2016-04-27 日清食品ホールディングス株式会社 即席麺の製造方法
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Also Published As

Publication number Publication date
CN109310127B (zh) 2022-02-11
EP3508071A1 (en) 2019-07-10
EP3508071B1 (en) 2021-01-27
BR112019003977B1 (pt) 2022-10-11
JP6353499B2 (ja) 2018-07-04
US20200093161A1 (en) 2020-03-26
EP3508071A4 (en) 2020-04-15
HUE053537T2 (hu) 2021-07-28
JP2018033390A (ja) 2018-03-08
US11497232B2 (en) 2022-11-15
CN109310127A (zh) 2019-02-05
WO2018043449A1 (ja) 2018-03-08

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Legal Events

Date Code Title Description
B350 Update of information on the portal [chapter 15.35 patent gazette]
B06W Patent application suspended after preliminary examination (for patents with searches from other patent authorities) chapter 6.23 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]

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