MX2023003822A - Metodo para producir fideos instantaneos. - Google Patents
Metodo para producir fideos instantaneos.Info
- Publication number
- MX2023003822A MX2023003822A MX2023003822A MX2023003822A MX2023003822A MX 2023003822 A MX2023003822 A MX 2023003822A MX 2023003822 A MX2023003822 A MX 2023003822A MX 2023003822 A MX2023003822 A MX 2023003822A MX 2023003822 A MX2023003822 A MX 2023003822A
- Authority
- MX
- Mexico
- Prior art keywords
- noodles
- kneading
- instant noodles
- water
- producing instant
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 5
- 235000008446 instant noodles Nutrition 0.000 title abstract 3
- 235000012149 noodles Nutrition 0.000 abstract 7
- 238000004898 kneading Methods 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 3
- 150000003839 salts Chemical class 0.000 abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 3
- 239000000843 powder Substances 0.000 abstract 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
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
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Noodles (AREA)
Abstract
Un objetivo de la presente invención es proporcionar un método para producir fideos instantáneos, en los cuales se mejoran las propiedades de fabricación y textura de fideos, aunque se reduzca la cantidad de sal usada en el agua de amasado. Al amasar un polvo de materia prima principal con agua de amasado en la cual se disuelven sal y glutamato monosódico en una manera tal que la sal y el glutamato monosódico están en cantidades respectivas de 0 a 10 g y 1 a 6 g, con base en 1 kg del polvo de materia prima principal, para preparar una masa de fideos, realizar la fabricación de fideos para preparar tiras de fideos, cocer al vapor las tiras de fideos si es necesario, y secar las tiras de fideos, se puede proporcionar un método para producir fideos instantáneos, en el cual se mejoran las propiedades de fabricación y textura de los fideos aun cuando se reduce la cantidad de sal usada en el agua de amasado para fideos.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2021017812A JP2022120721A (ja) | 2021-02-05 | 2021-02-05 | 即席麺の製造方法 |
PCT/JP2021/048141 WO2022168486A1 (ja) | 2021-02-05 | 2021-12-24 | 即席麺の製造方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2023003822A true MX2023003822A (es) | 2023-04-13 |
Family
ID=82742112
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2023003822A MX2023003822A (es) | 2021-02-05 | 2021-12-24 | Metodo para producir fideos instantaneos. |
Country Status (6)
Country | Link |
---|---|
US (1) | US20230413871A1 (es) |
EP (1) | EP4289285A1 (es) |
JP (1) | JP2022120721A (es) |
CN (1) | CN116261402A (es) |
MX (1) | MX2023003822A (es) |
WO (1) | WO2022168486A1 (es) |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5128703B2 (es) * | 1973-03-05 | 1976-08-20 | ||
JP2614234B2 (ja) * | 1987-07-22 | 1997-05-28 | 三栄源エフ・エフ・アイ株式会社 | 農産加工品の製造方法 |
JPH11178527A (ja) * | 1997-12-22 | 1999-07-06 | Showa Sangyo Co Ltd | 麺類の加熱調理法 |
KR100318043B1 (ko) * | 1999-02-19 | 2001-12-22 | 정수용 | 식물성 경화유로 튀겨진 유탕면과 그 제조방법 |
JP4761534B2 (ja) | 2004-02-12 | 2011-08-31 | 有限会社秀光 | 麺の製造方法並びに食材の製造方法 |
JP4644298B1 (ja) | 2009-10-28 | 2011-03-02 | 株式会社福盛ドゥ | 麺類及び麺類の製造方法 |
JP6423220B2 (ja) | 2013-09-27 | 2018-11-14 | ソマール株式会社 | うどん麺 |
CN103976268B (zh) * | 2014-05-30 | 2016-04-06 | 佘延英 | 一种蕨菜湿面条及其制作方法 |
CN103976270B (zh) * | 2014-05-30 | 2016-08-31 | 佘延英 | 一种蕨菜挂面及其制作方法 |
JP6785048B2 (ja) * | 2016-03-28 | 2020-11-18 | 日清食品ホールディングス株式会社 | ノンフライ即席麺の製造方法 |
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 |
CA3063347A1 (en) * | 2017-05-24 | 2019-12-08 | Yuki Gosei Kogyo Co., Ltd. | Hardening inhibitor of brine-containing noodles or brine-containing wonton wrapper |
JP2019062778A (ja) * | 2017-09-29 | 2019-04-25 | 株式会社武蔵野化学研究所 | 塩味増強剤及びこれを利用した塩味増強方法 |
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 |
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 |
-
2021
- 2021-02-05 JP JP2021017812A patent/JP2022120721A/ja active Pending
- 2021-12-24 MX MX2023003822A patent/MX2023003822A/es unknown
- 2021-12-24 WO PCT/JP2021/048141 patent/WO2022168486A1/ja active Application Filing
- 2021-12-24 CN CN202180066677.3A patent/CN116261402A/zh active Pending
- 2021-12-24 EP EP21924871.3A patent/EP4289285A1/en active Pending
- 2021-12-24 US US18/246,969 patent/US20230413871A1/en active Pending
Also Published As
Publication number | Publication date |
---|---|
WO2022168486A1 (ja) | 2022-08-11 |
CN116261402A (zh) | 2023-06-13 |
EP4289285A1 (en) | 2023-12-13 |
JP2022120721A (ja) | 2022-08-18 |
US20230413871A1 (en) | 2023-12-28 |
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