MX347489B - Fideos secos y método para producir los mismos. - Google Patents

Fideos secos y método para producir los mismos.

Info

Publication number
MX347489B
MX347489B MX2012015263A MX2012015263A MX347489B MX 347489 B MX347489 B MX 347489B MX 2012015263 A MX2012015263 A MX 2012015263A MX 2012015263 A MX2012015263 A MX 2012015263A MX 347489 B MX347489 B MX 347489B
Authority
MX
Mexico
Prior art keywords
dry noodles
producing same
inclusive
sectional area
cross sectional
Prior art date
Application number
MX2012015263A
Other languages
English (en)
Other versions
MX2012015263A (es
Inventor
Kanayama Junya
Sugiyama Hisashi
Yamakoshi Masafumi
Ogura Taku
Original Assignee
Toyo Suisan Kaisha
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=45402242&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX347489(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Toyo Suisan Kaisha filed Critical Toyo Suisan Kaisha
Publication of MX2012015263A publication Critical patent/MX2012015263A/es
Publication of MX347489B publication Critical patent/MX347489B/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
    • A23L7/113—Parboiled or instant pasta
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Noodles (AREA)
  • Manufacture Of Porous Articles, And Recovery And Treatment Of Waste Products (AREA)

Abstract

La presente invención se refiere a un proceso para la producción de un fideo seco, en donde el fideo seco tienen una porosidad en un área en sección transversal de fideo de 0.1 a 15%, una porosidad unitaria en el área en sección transversal del fideo de 0.01 a 1% , un grado de gelatinización de 30 a 75% y una estructura porosa, el proceso consiste esencialmente de: (a) preparar una masa de fideos que comprende materia prima principal, agua y un aceite en polvo, que se deriva completamente de un aceite, en una cantidad de más de 0.5% en peso y menos de 6% en peso con respecto al peso total de la materia prima principal, (b) formar un cuerpo de fideo crudo de la masa de fideos, y (c) someter el cuerpo de fideo crudo a un flujo de aire a una temperatura d e90 a 150°C para evaporar el agua, por medio del cual se realiza la formación, secado y gelatinización del cuerpo de fideo crudo, en donde el proceso completo no incluye vaporización.
MX2012015263A 2010-07-01 2011-07-01 Fideos secos y método para producir los mismos. MX347489B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2010151360 2010-07-01
PCT/JP2011/065199 WO2012002540A1 (ja) 2010-07-01 2011-07-01 乾麺およびその製造方法

Publications (2)

Publication Number Publication Date
MX2012015263A MX2012015263A (es) 2013-02-07
MX347489B true MX347489B (es) 2017-04-28

Family

ID=45402242

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2012015263A MX347489B (es) 2010-07-01 2011-07-01 Fideos secos y método para producir los mismos.

Country Status (8)

Country Link
US (2) US9826765B2 (es)
JP (5) JP5153964B2 (es)
KR (1) KR101753210B1 (es)
CN (1) CN102933094B (es)
BR (1) BR112012033637B1 (es)
MX (1) MX347489B (es)
SG (1) SG186256A1 (es)
WO (1) WO2012002540A1 (es)

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SG186256A1 (en) 2010-07-01 2013-01-30 Toyo Suisan Kaisha Dried noodle and process for producing the same
JP6085115B2 (ja) * 2012-08-09 2017-02-22 ヤマダイ株式会社 ノンフライ食品の製造方法
TR201907843T4 (tr) 2013-01-16 2019-06-21 Sanyo Foods Co Ltd Hazır erişte üretme yöntemi.
JP5719064B1 (ja) * 2013-12-26 2015-05-13 東洋水産株式会社 こんにゃく含有麺およびその製造方法
KR20170022972A (ko) 2014-06-26 2017-03-02 후지세유 그룹 혼샤 가부시키가이샤 면류 생지용 유지 조성물 및 면류 생지용 유지 및 면류의 제조법
JP2016176616A (ja) * 2015-03-19 2016-10-06 日清食品ホールディングス株式会社 気流供給ユニット
BR112017018499B1 (pt) 2015-03-30 2022-04-26 Sanyo Foods Co., Ltd Produto de carne processada instantâneo, seu método de produção e alimento instantâneo
JP2018514224A (ja) * 2015-05-19 2018-06-07 ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ 微細藻類粉末を含有する麺及び麺生地
JP7191500B2 (ja) 2015-09-11 2022-12-19 日清食品ホールディングス株式会社 即席フライ麺
US11235019B2 (en) 2017-04-12 2022-02-01 Artesa Llc Compositions and methods for treating traveler's diarrhea
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
JP6812497B2 (ja) * 2019-05-30 2021-01-13 日清食品ホールディングス株式会社 気流供給ユニット
EP4316262A1 (en) 2021-03-25 2024-02-07 Fuji Oil Holdings Inc. Method for producing textured protein material, and textured protein material
KR102516572B1 (ko) * 2022-03-10 2023-03-30 송연화 건조 쌀국수 면의 제조 방법
US20230292798A1 (en) * 2022-03-16 2023-09-21 A-Sha Republic Inc. Method of manufacturing instant noodles

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SG186256A1 (en) * 2010-07-01 2013-01-30 Toyo Suisan Kaisha Dried noodle and process for producing the same
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JP6190148B2 (ja) 2013-04-24 2017-08-30 川崎重工業株式会社 鉄道車両用台車

Also Published As

Publication number Publication date
CN102933094B (zh) 2015-04-08
JP2013063083A (ja) 2013-04-11
JP5153964B2 (ja) 2013-02-27
BR112012033637B1 (pt) 2018-08-07
WO2012002540A1 (ja) 2012-01-05
US9826765B2 (en) 2017-11-28
KR20130038262A (ko) 2013-04-17
US10045556B2 (en) 2018-08-14
KR101753210B1 (ko) 2017-07-04
MX2012015263A (es) 2013-02-07
JP6650484B2 (ja) 2020-02-19
JP5886902B2 (ja) 2016-03-16
US20170172188A1 (en) 2017-06-22
CN102933094A (zh) 2013-02-13
JP5570582B2 (ja) 2014-08-13
BR112012033637A8 (pt) 2018-02-06
JP2016127856A (ja) 2016-07-14
JPWO2012002540A1 (ja) 2013-08-29
JP6539599B2 (ja) 2019-07-03
US20130115359A1 (en) 2013-05-09
BR112012033637A2 (pt) 2015-09-08
JP2014204731A (ja) 2014-10-30
SG186256A1 (en) 2013-01-30
JP2018148903A (ja) 2018-09-27

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