MX2020001952A - Metodo para producir fideos instantaneos. - Google Patents

Metodo para producir fideos instantaneos.

Info

Publication number
MX2020001952A
MX2020001952A MX2020001952A MX2020001952A MX2020001952A MX 2020001952 A MX2020001952 A MX 2020001952A MX 2020001952 A MX2020001952 A MX 2020001952A MX 2020001952 A MX2020001952 A MX 2020001952A MX 2020001952 A MX2020001952 A MX 2020001952A
Authority
MX
Mexico
Prior art keywords
magnesium chloride
instant noodles
producing instant
present
reducing sugar
Prior art date
Application number
MX2020001952A
Other languages
English (en)
Inventor
Kitano Sho
Asao Norikazu
Kono Hiroyuki
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
Priority claimed from JP2017238519A external-priority patent/JP7111462B2/ja
Priority claimed from JP2017238520A external-priority patent/JP6985914B2/ja
Priority claimed from JP2017247484A external-priority patent/JP7055013B2/ja
Application filed by Nissin Foods Holdings Co Ltd filed Critical Nissin Foods Holdings Co Ltd
Publication of MX2020001952A publication Critical patent/MX2020001952A/es

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
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/294—Inorganic additives, e.g. silica
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

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

Abstract

La presente invención reduce el uso de cloruro de sodio mediante la adición de cloruro de magnesio y soluciona los problemas que ocurren con el uso de cloruro de magnesio. Los presentes inventores han encontrado que cuando se añade cloruro de magnesio en lugar de cloruro de sodio a las tiras de fideos y se añade adicionalmente un azúcar reductor, se imparte la sensación de una buena cocción y apariencia preferidas en el proceso de producción subsecuente para fideos instantáneos y, de esta manera, se logró la presente invención. Específicamente, la presente invención se refiere a tiras de fideos para usarse en la producción de fideos instantáneos, las tiras de fideos que contienen una materia prima en polvo, cloruro de magnesio y un azúcar reductor.
MX2020001952A 2017-12-13 2018-12-04 Metodo para producir fideos instantaneos. MX2020001952A (es)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2017238519A JP7111462B2 (ja) 2017-12-13 2017-12-13 即席麺製造用の麺線及び即席麺の製造方法
JP2017238520A JP6985914B2 (ja) 2017-12-13 2017-12-13 塩化マグネシウムを含む即席麺の製造方法
JP2017247484A JP7055013B2 (ja) 2017-12-25 2017-12-25 塩化マグネシウム及び乳酸カリウムを含有する即席麺
PCT/JP2018/044567 WO2019116965A1 (ja) 2017-12-13 2018-12-04 即席麺の製造方法

Publications (1)

Publication Number Publication Date
MX2020001952A true MX2020001952A (es) 2020-03-26

Family

ID=66820296

Family Applications (3)

Application Number Title Priority Date Filing Date
MX2020001952A MX2020001952A (es) 2017-12-13 2018-12-04 Metodo para producir fideos instantaneos.
MX2021010100A MX2021010100A (es) 2017-12-13 2020-02-19 Metodo para producir fideos instantaneos.
MX2021010101A MX2021010101A (es) 2017-12-13 2020-02-19 Metodo para producir fideos instantaneos.

Family Applications After (2)

Application Number Title Priority Date Filing Date
MX2021010100A MX2021010100A (es) 2017-12-13 2020-02-19 Metodo para producir fideos instantaneos.
MX2021010101A MX2021010101A (es) 2017-12-13 2020-02-19 Metodo para producir fideos instantaneos.

Country Status (12)

Country Link
US (4) US20200178579A1 (es)
EP (3) EP3970509B1 (es)
KR (4) KR102494522B1 (es)
CN (3) CN113785939A (es)
BR (1) BR122021017328B1 (es)
HU (1) HUE062945T2 (es)
MX (3) MX2020001952A (es)
PH (1) PH12020500349A1 (es)
PL (1) PL3970509T3 (es)
RU (1) RU2736471C1 (es)
SG (3) SG10202109103VA (es)
WO (1) WO2019116965A1 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
JP6960954B2 (ja) * 2019-03-29 2021-11-05 日清食品ホールディングス株式会社 即席和風麺の製造方法
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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Also Published As

Publication number Publication date
KR20210110415A (ko) 2021-09-07
BR112020003659A2 (pt) 2020-09-01
CN111050570B (zh) 2023-09-15
KR20230053726A (ko) 2023-04-21
SG11202001257SA (en) 2020-03-30
KR102494522B1 (ko) 2023-01-31
EP3964079A1 (en) 2022-03-09
WO2019116965A1 (ja) 2019-06-20
CN113785940A (zh) 2021-12-14
EP3970509C0 (en) 2023-07-19
US20210378271A1 (en) 2021-12-09
KR20210110756A (ko) 2021-09-08
US20210378272A1 (en) 2021-12-09
EP3970509B1 (en) 2023-07-19
EP3725164A1 (en) 2020-10-21
EP3970509A1 (en) 2022-03-23
SG10202109103VA (en) 2021-09-29
PL3970509T3 (pl) 2023-10-09
HUE062945T2 (hu) 2023-12-28
CN111050570A (zh) 2020-04-21
CN113785939A (zh) 2021-12-14
BR122021017328B1 (pt) 2024-01-30
MX2021010101A (es) 2021-09-21
US11910817B2 (en) 2024-02-27
EP3725164A4 (en) 2022-01-12
KR20200056382A (ko) 2020-05-22
US20220312806A1 (en) 2022-10-06
RU2736471C1 (ru) 2020-11-17
US20200178579A1 (en) 2020-06-11
PH12020500349A1 (en) 2021-01-25
KR102489313B1 (ko) 2023-01-17
MX2021010100A (es) 2021-09-21
SG10202109107SA (en) 2021-09-29

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