ECSP15029692A - Método para preparar fideos instantáneos, composición de harina para fideos instantáneos y uso de la misma - Google Patents
Método para preparar fideos instantáneos, composición de harina para fideos instantáneos y uso de la mismaInfo
- Publication number
- ECSP15029692A ECSP15029692A ECIEPI201529692A ECPI201529692A ECSP15029692A EC SP15029692 A ECSP15029692 A EC SP15029692A EC IEPI201529692 A ECIEPI201529692 A EC IEPI201529692A EC PI201529692 A ECPI201529692 A EC PI201529692A EC SP15029692 A ECSP15029692 A EC SP15029692A
- Authority
- EC
- Ecuador
- Prior art keywords
- instant noodles
- flour composition
- flour
- wheat
- preparing
- Prior art date
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
- 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
- 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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
Abstract
Se divulga un método para preparar un fideo instantáneo, una composición de harina para un fideo instantáneo y un fideo instantáneo. El método para preparar el fideo instantáneo incluye el procesamiento previo de un cereal diferente de trigo para formar una harina procesada de cereal diferente de trigo. El método incluye además proporcionar un componente de cereal diferente de trigo que tiene la harina procesada de cereal diferente de trigo, y mezclar el componente de cereal diferente de trigo con un componente de trigo para formar una composición de harina. La cantidad del componente de cereal diferente de trigo es al menos 50 por ciento en peso del peso total de la composición de harina, y la cantidad del componente de trigo es 7,5-50 por ciento en peso del peso total de la composición de harina. La composición de harina es luego formada en el fideo instantáneo.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201462022675P | 2014-07-10 | 2014-07-10 | |
| US14/609,625 US10420357B2 (en) | 2014-07-10 | 2015-01-30 | Method for preparing instant noodle, flour composition for instant noodle and use thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ECSP15029692A true ECSP15029692A (es) | 2016-01-29 |
Family
ID=55065987
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ECIEPI201529692A ECSP15029692A (es) | 2014-07-10 | 2015-07-10 | Método para preparar fideos instantáneos, composición de harina para fideos instantáneos y uso de la misma |
Country Status (18)
| Country | Link |
|---|---|
| US (1) | US10420357B2 (es) |
| EP (1) | EP2992764B1 (es) |
| JP (1) | JP6254553B2 (es) |
| KR (2) | KR20180087475A (es) |
| CN (1) | CN105265883B (es) |
| AR (1) | AR101186A1 (es) |
| AU (1) | AU2015203107B2 (es) |
| BR (1) | BR102015016494A2 (es) |
| CA (1) | CA2893540C (es) |
| CL (1) | CL2015001955A1 (es) |
| CR (1) | CR20150369A (es) |
| CU (1) | CU20150074A7 (es) |
| EC (1) | ECSP15029692A (es) |
| ES (1) | ES2815570T3 (es) |
| MX (1) | MX2015008952A (es) |
| PE (1) | PE20160053A1 (es) |
| PT (1) | PT2992764T (es) |
| TW (2) | TW201919489A (es) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6862253B2 (ja) * | 2017-04-07 | 2021-04-21 | 昭和産業株式会社 | 即席麺又は乾麺、及び即席麺用又は乾麺用組成物 |
| CN108566986B (zh) * | 2017-12-04 | 2021-12-07 | 国家粮食和物资储备局科学研究院 | 基于可消化氨基酸含量的谷物营养早餐粉及其制备方法 |
| CN109662252A (zh) * | 2018-11-07 | 2019-04-23 | 河南农业大学 | 紫薯全粉面条和其凉面系列产品及其制备方法 |
| CN109770220A (zh) * | 2019-02-27 | 2019-05-21 | 江苏大学 | 一种大麦全粉挂面及其制备方法 |
| 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 |
| CN109717429B (zh) * | 2019-03-07 | 2022-03-15 | 广西壮族自治区农业科学院 | 一种利用马铃薯全粉加工快速复水米粉的方法 |
| CN112056498A (zh) * | 2020-09-24 | 2020-12-11 | 李红光 | 一种苦荞面挂面的制作方法 |
| 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 |
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| US3930027A (en) * | 1971-09-02 | 1975-12-30 | Gerber Prod | Process for preparing a precooked dehydrated product |
| CN1060767A (zh) | 1990-10-13 | 1992-05-06 | 呼和浩特市粮油科学研究所 | 一种方便面的生产方法 |
| JPH0646781A (ja) | 1991-04-03 | 1994-02-22 | Kumamoto Seifun Kk | 早茹で麺類の製造方法 |
| 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 |
| AUPM614594A0 (en) * | 1994-06-08 | 1994-06-30 | Quaker Oats Company, The | Processing of hulled oats |
| SG63519A1 (en) | 1995-04-22 | 1999-03-30 | Nestle Sa | Noodle preparation |
| JP3234781B2 (ja) | 1996-10-07 | 2001-12-04 | 明星食品株式会社 | 調理時に変形する即席食品の製造方法 |
| JP3392044B2 (ja) | 1998-03-31 | 2003-03-31 | 明星食品株式会社 | 湯処理をする即席麺類の製造方法 |
| JP2004208682A (ja) * | 2002-11-13 | 2004-07-29 | Toyo Suisan Kaisha Ltd | アクリルアミドを低減化した即席油揚げ麺 |
| WO2004047561A1 (ja) * | 2002-11-25 | 2004-06-10 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | 米粉の製造方法とその用途 |
| JP4695339B2 (ja) | 2003-03-07 | 2011-06-08 | 佳格食品股▲分▼有限公司 | 非小麦穀物成分を含有する粉組成物、およびそれから製造されるヌードル |
| TWI249378B (en) | 2003-03-07 | 2006-02-21 | Standard Foods Corp | Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom |
| CA2434887A1 (en) | 2003-03-07 | 2004-09-07 | Standard Foods Corporation | Flour composition containing non-wheat cereal components, and noodles produced therefrom |
| US20060251792A1 (en) * | 2005-04-29 | 2006-11-09 | Roxanna Shariff | Rice flour composition with enhanced process tolerance and solution stability |
| JP2007159546A (ja) | 2005-12-09 | 2007-06-28 | Sakai Seifun Seimen Kk | 米粉を主原料にした揚げ麺の製造方法 |
| KR100719964B1 (ko) | 2005-12-19 | 2007-05-18 | 김동화 | 쌀라면의 제조방법 |
| KR100938198B1 (ko) * | 2007-10-31 | 2010-01-22 | 한국식품연구원 | 보리국수 및 그의 제조방법 |
| KR20090044604A (ko) | 2007-11-01 | 2009-05-07 | 엘지전자 주식회사 | 플라즈마 디스플레이 패널의 구동 장치 및 방법 |
| TWI407917B (zh) | 2008-02-18 | 2013-09-11 | Nisshin Flour Milling Inc | A cereal composition for instant noodles, and a method for producing the instant noodles |
| MX2010008924A (es) * | 2008-02-22 | 2010-09-07 | Cargill Inc | Almidones pregelatinizados como materiales portadores para componentes liquidos. |
| KR20100046711A (ko) | 2008-10-28 | 2010-05-07 | 김현규 | 현미팽화쌀가루 제조방법과 이를 이용한 쌀가루와 밀가루의혼합 제조방법과 이렇게 제조한 팽화현미쌀가루를 이용한현미쌀국수 제조방법 |
| US8802177B2 (en) | 2008-11-04 | 2014-08-12 | The Quaker Oats Company | Soluble oat or barley flour and method of making utilizing a continuous cooker |
| US8795754B2 (en) * | 2008-11-04 | 2014-08-05 | The Quaker Oats Company | Soluble oat or barley flour and method of making utilizing a continuous cooker |
| CN101444276A (zh) | 2008-11-29 | 2009-06-03 | 会宁县三利土特产有限公司 | 甜荞挂面配方及其制作方法 |
| JP5414100B2 (ja) * | 2009-05-12 | 2014-02-12 | 国立大学法人 新潟大学 | 硬質発芽穀類加工食品およびその製造方法 |
| CN101836709B (zh) | 2010-06-22 | 2013-06-05 | 西昌航飞苦荞科技发展有限公司 | 一种苦荞面条及其制备方法 |
| WO2012029486A1 (ja) | 2010-08-31 | 2012-03-08 | 国立大学法人新潟大学 | 穀類加工食品およびその製造方法 |
| CN102132829B (zh) | 2011-03-04 | 2012-09-26 | 国家粮食局科学研究院 | 一种杂粮豆挂面的加工方法 |
| CN102246922B (zh) | 2011-06-21 | 2013-01-23 | 湖北富程魔芋产业发展有限公司 | 一种非油炸薏仁米方便面及其加工方法 |
| KR101358685B1 (ko) | 2012-03-16 | 2014-02-10 | 한국식품연구원 | 옥수수 냉면 및 이의 제조방법 |
| CN102669552B (zh) | 2012-05-10 | 2013-06-26 | 华中农业大学 | 一种紫薯面条及其加工方法 |
| CN103169008B (zh) | 2013-04-10 | 2014-06-18 | 山西省农业科学院农产品加工研究所 | 高纤燕麦鲜食面条的制造技术 |
| JP2016516448A (ja) * | 2013-05-09 | 2016-06-09 | レイ ダンカンソン、ケリス | 過敏性腸症候群患者のための食品のグルテン強化 |
-
2015
- 2015-01-30 US US14/609,625 patent/US10420357B2/en active Active
- 2015-02-12 TW TW107147869A patent/TW201919489A/zh unknown
- 2015-02-12 TW TW104104831A patent/TWI652995B/zh active
- 2015-04-02 CN CN201510153121.4A patent/CN105265883B/zh active Active
- 2015-06-05 CA CA2893540A patent/CA2893540C/en active Active
- 2015-06-10 AU AU2015203107A patent/AU2015203107B2/en active Active
- 2015-07-02 EP EP15174962.9A patent/EP2992764B1/en active Active
- 2015-07-02 ES ES15174962T patent/ES2815570T3/es active Active
- 2015-07-02 PT PT151749629T patent/PT2992764T/pt unknown
- 2015-07-08 KR KR1020150097359A patent/KR20180087475A/ko not_active Application Discontinuation
- 2015-07-08 BR BR102015016494A patent/BR102015016494A2/pt not_active IP Right Cessation
- 2015-07-09 PE PE2015001301A patent/PE20160053A1/es not_active Application Discontinuation
- 2015-07-10 CU CUP2015000074A patent/CU20150074A7/es unknown
- 2015-07-10 CR CR20150369A patent/CR20150369A/es unknown
- 2015-07-10 EC ECIEPI201529692A patent/ECSP15029692A/es unknown
- 2015-07-10 AR ARP150102213A patent/AR101186A1/es unknown
- 2015-07-10 JP JP2015138942A patent/JP6254553B2/ja active Active
- 2015-07-10 MX MX2015008952A patent/MX2015008952A/es unknown
- 2015-07-10 CL CL2015001955A patent/CL2015001955A1/es unknown
-
2018
- 2018-10-05 KR KR1020180119145A patent/KR102031018B1/ko active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| PE20160053A1 (es) | 2016-01-28 |
| US10420357B2 (en) | 2019-09-24 |
| CN105265883B (zh) | 2019-03-19 |
| JP6254553B2 (ja) | 2017-12-27 |
| BR102015016494A2 (pt) | 2016-01-12 |
| CA2893540C (en) | 2017-07-04 |
| KR102031018B1 (ko) | 2019-10-11 |
| CU20150074A7 (es) | 2017-02-02 |
| MX2015008952A (es) | 2016-12-01 |
| PT2992764T (pt) | 2020-08-28 |
| TWI652995B (zh) | 2019-03-11 |
| CN105265883A (zh) | 2016-01-27 |
| AU2015203107B2 (en) | 2016-09-29 |
| CA2893540A1 (en) | 2016-01-10 |
| KR20180114534A (ko) | 2018-10-18 |
| CR20150369A (es) | 2015-11-20 |
| CL2015001955A1 (es) | 2015-12-04 |
| TW201919489A (zh) | 2019-06-01 |
| AU2015203107A1 (en) | 2016-01-28 |
| EP2992764A1 (en) | 2016-03-09 |
| EP2992764B1 (en) | 2020-06-17 |
| JP2016015969A (ja) | 2016-02-01 |
| US20160007617A1 (en) | 2016-01-14 |
| TW201601638A (zh) | 2016-01-16 |
| AR101186A1 (es) | 2016-11-30 |
| KR20180087475A (ko) | 2018-08-02 |
| ES2815570T3 (es) | 2021-03-30 |
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