NL2031056B1 - Low-sugar and high-fiber noodles containing flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora - Google Patents

Low-sugar and high-fiber noodles containing flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora Download PDF

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Publication number
NL2031056B1
NL2031056B1 NL2031056A NL2031056A NL2031056B1 NL 2031056 B1 NL2031056 B1 NL 2031056B1 NL 2031056 A NL2031056 A NL 2031056A NL 2031056 A NL2031056 A NL 2031056A NL 2031056 B1 NL2031056 B1 NL 2031056B1
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NL
Netherlands
Prior art keywords
flammulina velutipes
noodles
layer
dough
sugar
Prior art date
Application number
NL2031056A
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English (en)
Other versions
NL2031056A (en
Inventor
Wei Li Chia
Liupattana Charoen
Fai Chau Chi
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Liupattana Charoen
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
Application filed by Liupattana Charoen filed Critical Liupattana Charoen
Priority to NL2031056A priority Critical patent/NL2031056B1/en
Publication of NL2031056A publication Critical patent/NL2031056A/en
Application granted granted Critical
Publication of NL2031056B1 publication Critical patent/NL2031056B1/en

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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
    • 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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • 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
    • A23L7/11—Filled, stuffed or multilayered pasta

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  • 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)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Noodles (AREA)

Claims (6)

  1. CONCLUSIES WAT WORDT BEWEERD IS:
    I. Proces voor het bereiden van laagsuiker- en vezelrijke pasta met Flammulina-velutipes, inclusief de stadia: (a) Bereid een eerste pasta door Flammulina velutipepoeder te mengen, bloem, inuline, NaCl en water, en het eerste deeg in een eerste laag van vooraf bepaalde dikte drukken, de gewichtsverhouding van Flammulina velutipes poeder tot bloem is ongeveer 1:1 tot 1:2 (b) Bereid een tweede deeg voor door bloem, mulme, NaCl en water te mengen en druk het tweede deeg in een tweede laag van een vooraf bepaalde dikte; (c) Stapel de eerste laag op de tweede laag en vouw de tweede laag dubbel zodat de eerste laag binnen de tweede laag wordt bedekt om een derde deeg te vormen; en (d) Druk het derde deeg in een derde laag met een vooraf bepaalde dikte en snijd de derde laag in lange stroken om het deeg na het drogen te verkrijgen.
  2. 2. Bereidingsproces volgens conclusie 1, gekenmerkt doordat het Flammulina velutipes-poeder wordt bereid door verse Flammulina velutipes te drogen bij een temperatuur van 40 °C tot 70 °C gevolgd door spuiten.
  3. 3. Bereidingsproces volgens conclusie 1, waarbij Flammulina velutipes poeder 15 tot 20% van het gewicht van de pasta's vertegenwoordigt.
  4. 4. Bereidingsproces volgens een van de conclusie 1, waarbij de inuline 4,5% van het gewicht van de pasta vertegenwoordigt.
  5. 5. Suikerrijke en vezelrijke noedels met Flammulina velutipes, bereid door het bereidingsproces volgens een van de conclusies 1 tot 4, en bestaande uit: twee externe lagen tegenover elkaar met een oppervlak en gescheiden door een vooraf bepaalde afstand: en een tussenlaag verwijderd tussen de twee externe lagen met zijn twee vlakken respectievelijk gelijmd op een oppervlak van elk van de twee externe lagen waarin de twee buitenste lagen geen Flammulina velutipes bevatten en de tussenlaag Flammulina velutipes bevat.
  6. 6. Gebruik van laagsuiker- en vezelarme noedels die Flammulina velutipes bevatten volgens conclusie 5 als samenstelling om de darmflora te reguleren. 11
NL2031056A 2022-02-23 2022-02-23 Low-sugar and high-fiber noodles containing flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora NL2031056B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
NL2031056A NL2031056B1 (en) 2022-02-23 2022-02-23 Low-sugar and high-fiber noodles containing flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL2031056A NL2031056B1 (en) 2022-02-23 2022-02-23 Low-sugar and high-fiber noodles containing flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora

Publications (2)

Publication Number Publication Date
NL2031056A NL2031056A (en) 2022-09-27
NL2031056B1 true NL2031056B1 (en) 2023-04-14

Family

ID=83438709

Family Applications (1)

Application Number Title Priority Date Filing Date
NL2031056A NL2031056B1 (en) 2022-02-23 2022-02-23 Low-sugar and high-fiber noodles containing flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora

Country Status (1)

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NL (1) NL2031056B1 (nl)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60217868A (ja) * 1984-04-13 1985-10-31 Hiroyuki Yamato 多層麺
JP2780900B2 (ja) * 1993-01-14 1998-07-30 日清食品株式会社 三層生麺類の製造方法
CN103947944A (zh) * 2014-05-06 2014-07-30 山东省农业科学院农产品研究所 一种金针菇面条的制备方法
WO2016208983A1 (ko) * 2015-06-24 2016-12-29 이대희 노루궁뎅이버섯을 함유하는 라면 및 이의 제조방법
CN106261646A (zh) * 2015-06-24 2017-01-04 李大熙 含有猴头菇的方便面及其制备方法
CN108651844A (zh) * 2018-04-28 2018-10-16 克明面业股份有限公司 一种基于三层复合压延的儿童营养挂面及其生产方法
CN108740755A (zh) * 2018-04-28 2018-11-06 克明面业股份有限公司 功能性挂面生产中面片的加工方法及应用
CN109463610A (zh) * 2018-09-29 2019-03-15 浙江星菜农业科技有限公司 食用菌菇面片制品及制备方法

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NL2031056A (en) 2022-09-27

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