ES454806A1 - Metodo para preparar tallarines no fritos de coccion instan-tanea. - Google Patents
Metodo para preparar tallarines no fritos de coccion instan-tanea.Info
- Publication number
- ES454806A1 ES454806A1 ES454806A ES454806A ES454806A1 ES 454806 A1 ES454806 A1 ES 454806A1 ES 454806 A ES454806 A ES 454806A ES 454806 A ES454806 A ES 454806A ES 454806 A1 ES454806 A1 ES 454806A1
- Authority
- ES
- Spain
- Prior art keywords
- noodles
- dry weight
- absolute dry
- instant cooking
- rate
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
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
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
Método para preparar tallarines no fritos de cocción instantánea que tienen la propiedad de recobrar su estado hervido en 3 minutos con agua caliente a 85ºC, que incluye las operaciones que consisten en revestir la superficie de los tallarines frescos constituidos principalmente por almidón a base de harina de trigo y que contiene de 1 a 6% en peso de cloruro de sodio basándose en el peso absoluto seco de los tallarines, con una emulsión acuosa de aceite comestible de tal manera que se aplique en la superficie de los tallarines aceite comestible a razón de 0,2-5% del peso absoluto seco de los tallarines y un agente emulsionante de dicho aceite a razón de 0,01-5% del peso seco absoluto de los tallarines, en calentar dichos tallarines frescos con vapor a una presión de 0,5-1,5 kg/cm2 hasta obtener por lo menos un grado de conversión alfa de 93% del componente de almidón, medido por el procedimiento enzimático, en secar los tallarines así tratados a una temperatura no inferior a 60ºC para dilatar la superficie de los tallarines y hacer que sean porosas y para formar poros extremadamente finos conectados con la porción interna de los tallarines.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4477876A JPS52128254A (en) | 1976-04-19 | 1976-04-19 | Production of instant noodle |
JP9331876A JPS5320445A (en) | 1976-08-05 | 1976-08-05 | Nonnfry dry instant noodle |
Publications (1)
Publication Number | Publication Date |
---|---|
ES454806A1 true ES454806A1 (es) | 1978-05-01 |
Family
ID=26384740
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES454806A Expired ES454806A1 (es) | 1976-04-19 | 1977-01-04 | Metodo para preparar tallarines no fritos de coccion instan-tanea. |
Country Status (10)
Country | Link |
---|---|
US (1) | US4098906A (es) |
CA (1) | CA1065183A (es) |
DE (1) | DE2659027C3 (es) |
ES (1) | ES454806A1 (es) |
FR (1) | FR2348657A1 (es) |
GB (1) | GB1522284A (es) |
IT (1) | IT1067698B (es) |
MX (1) | MX4056E (es) |
NL (1) | NL162826C (es) |
PH (1) | PH14112A (es) |
Families Citing this family (37)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS53121955A (en) * | 1977-03-29 | 1978-10-24 | Miyoujiyou Shiyokuhin Kk | Production of instant noodles |
JPS6031464B2 (ja) * | 1977-05-23 | 1985-07-22 | ハウス食品工業株式会社 | 即席麺類の製造法 |
US4208439A (en) * | 1977-10-25 | 1980-06-17 | Societe D'assistance Technique Pour Produits Nestle S.A. | Preparation of pasta |
JPS5486642A (en) * | 1977-12-23 | 1979-07-10 | Toyo Suisan Kaisha | Continuous production of foamed alpha noodle |
JPS5495755A (en) * | 1978-01-12 | 1979-07-28 | Kanebo Foods | Production of nonfried dry instant noodles |
DE2850750C2 (de) * | 1978-11-23 | 1982-07-15 | Maizena Gmbh, 2000 Hamburg | Verfahren zur Herstellung von Instant-Teigwaren |
US4370352A (en) * | 1979-02-07 | 1983-01-25 | Kanebo Foods, Ltd. | Non-fried instant cooking dry noodles |
FR2474831A1 (fr) * | 1980-02-05 | 1981-08-07 | Buitoni | Produits a cuisson rapide a base de cereales et procede pour leur preparation |
US4469711A (en) * | 1981-10-01 | 1984-09-04 | Rutgers Research & Educational Foundation | Process for making quick-cooking pasta |
US4495214A (en) * | 1981-10-01 | 1985-01-22 | Rutgers Research & Educational Foundation | Process for producing quick-cooking products |
US4423082A (en) * | 1981-11-23 | 1983-12-27 | Kraft, Inc. | Method for manufacturing quick cooking pasta products |
US4529609A (en) * | 1982-05-20 | 1985-07-16 | Campbell Soup Company | Process for preparing quick cooking semimoist pasta and product thereof |
JPS5963152A (ja) * | 1982-10-02 | 1984-04-10 | Miyoujiyou Shokuhin Kk | 早もどりめん類の製造方法 |
US4525371A (en) * | 1982-10-25 | 1985-06-25 | Thomas J. Lipton, Inc. | Lecithinated noodles and process for manufacture thereof |
JPS61173756A (ja) * | 1985-01-25 | 1986-08-05 | Nissin Food Prod Co Ltd | 即席麺類の製造方法 |
US4752491A (en) * | 1985-10-10 | 1988-06-21 | Joseph C. D'Alterio | Cooking superimposed pasta ribbons on a zigzag conveyor |
JPS6296053A (ja) * | 1985-10-22 | 1987-05-02 | Ajinomoto Co Inc | 麺帯の製造法 |
US4783339A (en) * | 1985-12-20 | 1988-11-08 | Campbell Soup Company | Process for making instant cooking noodle products |
DE3818422A1 (de) * | 1988-05-31 | 1989-12-07 | Johann Maroudas | Verfahren und vorrichtung zur herstellung von teigwaren aus einem mehl, wasser und bindemittel enthaltenden teig, der nach der ausformung getrocknet wird |
US4906483A (en) * | 1988-09-29 | 1990-03-06 | Kloos Sharon C | No-fat, no-cholesterol, salt-free, potato cooking process |
US5397587A (en) * | 1993-08-06 | 1995-03-14 | Thompson's Pet Pasta Products, Inc. | Moist pasta-type food products and method of producing same |
US5500236A (en) * | 1994-06-17 | 1996-03-19 | Campbell Soup Company | Non-fried flavored ramen noodles |
JP3421823B2 (ja) * | 1994-11-10 | 2003-06-30 | フクヤマ食品株式会社 | ゆで麺類の製造法 |
US6146682A (en) * | 1998-05-26 | 2000-11-14 | Bestfoods | Wet toasted pasta having improved hot water pour-over rehydration properties and method of manufacture |
US6106882A (en) * | 1998-05-26 | 2000-08-22 | Bestfoods | Wet toasted pasta and method of manufacture |
US6541059B2 (en) * | 2000-12-07 | 2003-04-01 | Bestfoods | Process of making instant pasta with improved cooking quality |
EP1454538A1 (en) * | 2003-03-07 | 2004-09-08 | Standard Foods Corporation | Flour composition containing non-wheat cereal components and 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 |
CN101087537B (zh) * | 2004-12-23 | 2012-06-20 | 雀巢技术公司 | 生产非油炸速食干面的方法 |
US20070172575A1 (en) * | 2006-01-20 | 2007-07-26 | Shamika Gune | Nutritious edible compositions having zero digestible carbohydrates and high proteins and processes for making same |
JP5421784B2 (ja) * | 2008-11-12 | 2014-02-19 | 日清食品ホールディングス株式会社 | 高温熱風乾燥即席麺の製造方法 |
JP4860773B1 (ja) | 2011-02-18 | 2012-01-25 | サンヨー食品株式会社 | 即席麺の製造方法 |
CN103517643A (zh) * | 2011-03-22 | 2014-01-15 | 日清食品控股株式会社 | 速食面及其制造方法 |
US20140093631A1 (en) * | 2012-09-28 | 2014-04-03 | Icl Performance Products Lp | Pasta compositions comprising phosphate salts and methods of making |
JP6353499B2 (ja) | 2016-08-31 | 2018-07-04 | 日清食品ホールディングス株式会社 | フライ麺の製造方法 |
JP6334623B2 (ja) * | 2016-08-31 | 2018-05-30 | 日清食品ホールディングス株式会社 | ノンフライ麺の製造方法 |
CN107950890A (zh) * | 2017-11-28 | 2018-04-24 | 河西学院 | 一种采用熟化和蒸煮方法的非油炸加工方便面工艺 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1349524A (en) * | 1920-08-10 | Carl s | ||
CH399155A (de) * | 1962-07-27 | 1966-03-31 | Buehler Ag Geb | Verfahren und Vorrichtung zur Herstellung von Teigwaren |
US3997676A (en) * | 1972-09-25 | 1976-12-14 | Nissin Shokuhin Kaisha, Ltd. | Instant-cooking cupped noodles and a method of producing the same |
-
1976
- 1976-12-15 CA CA267,925A patent/CA1065183A/en not_active Expired
- 1976-12-17 US US05/751,659 patent/US4098906A/en not_active Expired - Lifetime
- 1976-12-27 DE DE2659027A patent/DE2659027C3/de not_active Expired
- 1976-12-31 IT IT31071/76A patent/IT1067698B/it active
-
1977
- 1977-01-04 ES ES454806A patent/ES454806A1/es not_active Expired
- 1977-01-11 MX MX77100557U patent/MX4056E/es unknown
- 1977-01-14 NL NL7700363.A patent/NL162826C/xx not_active IP Right Cessation
- 1977-01-18 FR FR7701352A patent/FR2348657A1/fr active Granted
- 1977-01-31 GB GB3823/77A patent/GB1522284A/en not_active Expired
- 1977-02-09 PH PH19439A patent/PH14112A/en unknown
Also Published As
Publication number | Publication date |
---|---|
NL162826C (nl) | 1980-07-15 |
NL162826B (nl) | 1980-02-15 |
FR2348657B1 (es) | 1981-07-03 |
IT1067698B (it) | 1985-03-16 |
DE2659027C3 (de) | 1980-06-26 |
FR2348657A1 (fr) | 1977-11-18 |
MX4056E (es) | 1981-11-26 |
GB1522284A (en) | 1978-08-23 |
DE2659027B2 (de) | 1979-07-26 |
NL7700363A (nl) | 1977-10-21 |
PH14112A (en) | 1981-02-26 |
DE2659027A1 (de) | 1977-10-20 |
CA1065183A (en) | 1979-10-30 |
US4098906A (en) | 1978-07-04 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FD1A | Patent lapsed |
Effective date: 19980202 |