NO136329B - - Google Patents
Download PDFInfo
- Publication number
- NO136329B NO136329B NO2597/72A NO259772A NO136329B NO 136329 B NO136329 B NO 136329B NO 2597/72 A NO2597/72 A NO 2597/72A NO 259772 A NO259772 A NO 259772A NO 136329 B NO136329 B NO 136329B
- Authority
- NO
- Norway
- Prior art keywords
- starch
- mass
- temperature
- mixture
- minutes
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 claims description 41
- 235000019698 starch Nutrition 0.000 claims description 41
- 239000008107 starch Substances 0.000 claims description 39
- 238000000034 method Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000003995 emulsifying agent Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000011230 binding agent Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 125000004432 carbon atom Chemical group C* 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 150000004665 fatty acids Chemical class 0.000 claims description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims 1
- 239000000047 product Substances 0.000 description 9
- 238000009835 boiling Methods 0.000 description 6
- 108010068370 Glutens Proteins 0.000 description 4
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 208000037157 Azotemia Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- VJHCJDRQFCCTHL-UHFFFAOYSA-N acetic acid 2,3,4,5,6-pentahydroxyhexanal Chemical compound CC(O)=O.OCC(O)C(O)C(O)C(O)C=O VJHCJDRQFCCTHL-UHFFFAOYSA-N 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000019960 monoglycerides of fatty acid Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 208000009852 uremia Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 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
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Noodles (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT6944971A IT945850B (it) | 1971-07-21 | 1971-07-21 | Procedimento per la produzione di paste alimentari aproteiche |
| IT7093871A IT996544B (it) | 1971-11-30 | 1971-11-30 | Procedimento per la produzione di paste alimentari aproteiche |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO136329B true NO136329B (fr) | 1977-05-16 |
| NO136329C NO136329C (no) | 1977-08-24 |
Family
ID=26329957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO2597/72A NO136329C (no) | 1971-07-21 | 1972-07-20 | Fremgangsm}te for fremstilling av et proteinfritt, stivelsesfritt n{ringsmiddel av spaghetti- eller makaronitypen |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US3836680A (fr) |
| BE (1) | BE786423A (fr) |
| CH (1) | CH573222A5 (fr) |
| DE (1) | DE2235030C3 (fr) |
| ES (1) | ES405061A1 (fr) |
| FR (1) | FR2146872A5 (fr) |
| GB (1) | GB1384149A (fr) |
| NL (1) | NL7209813A (fr) |
| NO (1) | NO136329C (fr) |
| SE (1) | SE386815B (fr) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT964954B (it) * | 1972-08-18 | 1974-01-31 | Salza S | Procedimento per la preparazione di cialde aproteiche per wafer e simili |
| JPS55165762A (en) * | 1979-06-12 | 1980-12-24 | Karupisu Shokuhin Kogyo Kk | Production of low-calorie food |
| US4435435A (en) | 1981-12-07 | 1984-03-06 | Societe D'assistance Technique Pour Produits Nestle S.A. | Rice pasta composition |
| ZA829130B (en) * | 1981-12-23 | 1983-10-26 | Ranks Hovis Mcdougall Plc | A method of producing snack products |
| US4517215A (en) * | 1983-05-26 | 1985-05-14 | Nestec, S.A. | Preparation of vegetable pastas |
| US4568539A (en) * | 1983-08-03 | 1986-02-04 | Johnson & Johnson Baby Products Company | Body powder compositions |
| JPS6296053A (ja) * | 1985-10-22 | 1987-05-02 | Ajinomoto Co Inc | 麺帯の製造法 |
| US5384136A (en) * | 1993-09-17 | 1995-01-24 | Kellogg Company | Psyllium-enriched dough products and method for making the same |
| SG75078A1 (en) * | 1995-04-22 | 2000-09-19 | Nestle Sa | Noodle preparation |
| SG63519A1 (en) * | 1995-04-22 | 1999-03-30 | Nestle Sa | Noodle preparation |
| EP0813819A1 (fr) * | 1996-06-18 | 1997-12-29 | Societe Des Produits Nestle S.A. | Epaississant alimentaire à base d'amidon natif complexé avec un émulsifiant, produit alimentaire comprennant un tel épaississant, et leur procédé d'obtention |
| SG97960A1 (en) * | 2000-10-24 | 2003-08-20 | Nestle Sa | Non-gluten noodles |
| WO2004032649A1 (fr) * | 2002-09-13 | 2004-04-22 | Innogel Ag | Produits alimentaires a base de gel d'amidon |
| DE10332780A1 (de) * | 2003-07-17 | 2005-02-10 | Bühler AG | Mais-Teigwaren und Verfahren zu ihrer Herstellung |
| WO2005036971A1 (fr) | 2003-10-16 | 2005-04-28 | Techcom Group, Llc | Aliment a teneur en carbohydrate digestible reduite presentant une reponse a la glycemie reduite |
| US20050142272A1 (en) * | 2003-12-31 | 2005-06-30 | Benedictine Convent Of Perpetual Adoration | Low-gluten wafer and method of making same |
| DK1749450T3 (da) | 2005-08-05 | 2014-07-14 | Heinz Italia S P A | Glutenfri pasta og dej, anvendelse af dejen og fremgangsmåde til deres fremstilling |
| DK200501141A (da) * | 2005-08-13 | 2007-02-14 | Edberg Dan Oudal | Fremgangsmåde for regulering af stivelsesforklistring og massefylde af ekstruderede födevarer og dyrefoder |
| CN111296752A (zh) * | 2020-04-26 | 2020-06-19 | 贾森 | 一种马铃薯营养方便面条及其制作方法 |
-
1972
- 1972-07-11 US US00270737A patent/US3836680A/en not_active Expired - Lifetime
- 1972-07-14 NL NL7209813A patent/NL7209813A/xx not_active Application Discontinuation
- 1972-07-17 DE DE2235030A patent/DE2235030C3/de not_active Expired
- 1972-07-18 GB GB3347572A patent/GB1384149A/en not_active Expired
- 1972-07-18 BE BE786423A patent/BE786423A/fr not_active IP Right Cessation
- 1972-07-20 NO NO2597/72A patent/NO136329C/no unknown
- 1972-07-20 SE SE7209527A patent/SE386815B/xx unknown
- 1972-07-21 ES ES405061A patent/ES405061A1/es not_active Expired
- 1972-07-21 FR FR7226406A patent/FR2146872A5/fr not_active Expired
- 1972-07-21 CH CH1095672A patent/CH573222A5/xx not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| GB1384149A (en) | 1975-02-19 |
| DE2235030C3 (de) | 1978-06-15 |
| DE2235030A1 (de) | 1973-02-15 |
| DE2235030B2 (de) | 1977-10-27 |
| US3836680A (en) | 1974-09-17 |
| NO136329C (no) | 1977-08-24 |
| NL7209813A (fr) | 1973-01-23 |
| FR2146872A5 (fr) | 1973-03-02 |
| CH573222A5 (fr) | 1976-03-15 |
| BE786423A (fr) | 1972-11-16 |
| ES405061A1 (es) | 1976-01-01 |
| SE386815B (sv) | 1976-08-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| NO136329B (fr) | ||
| US3582350A (en) | Instantly dispersible pregelatinized flour and starch compositions | |
| TWI226220B (en) | Sponge cake premix and method of manufacturing sponge cake by using said premix | |
| JPH0376909B2 (fr) | ||
| JP5468684B2 (ja) | 中空麺の製造方法 | |
| Pérez-Carrillo et al. | Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten‐Free Cookies Produced from Nixtamalized Flour | |
| CN105394140B (zh) | 一种微波炉快速膨胀蛋糕及其制作方法 | |
| US5773069A (en) | Preparation of instant glass noodles | |
| US3138462A (en) | Process of making quick-cooking pasta | |
| JPH09238630A (ja) | 餅様食品及びその製造方法 | |
| CN104286691A (zh) | 鲜红薯即食面条及其生产方法 | |
| JP4685839B2 (ja) | ケーキドーナツの製造方法 | |
| JP2001069903A (ja) | たこ焼用粉 | |
| JP2010110294A (ja) | 穀類粉砕物からなるプレミックス粉 | |
| JPH02186956A (ja) | 生そばの製造方法 | |
| JP5740771B2 (ja) | 白色シューパフ及びその製造方法 | |
| CN109744462A (zh) | 一种果蔬蒸面包及其制作方法 | |
| CN103783387A (zh) | 一种金丝卷、杂粮金丝卷的制作方法 | |
| JP4755636B2 (ja) | 乾燥澱粉麺様食品の製造方法 | |
| JP6317912B2 (ja) | 春さめの製造方法及びこれから得た春さめ | |
| US20150010686A1 (en) | Low-calorie pasta and method for the production thereof | |
| Kurahashi et al. | Heat-moisture-treated starch; its production, properties, and uses | |
| TW200847936A (en) | A kind of pudding products can be able to bear steaming and manufacturing method | |
| JP2008206471A (ja) | 孔質構造の空隙を有する食品 | |
| JP3020828B2 (ja) | スナック食品用生地の製造法 |