RU2016103917A - Способ получения сваренных свежих макаронных изделий с соусом - Google Patents

Способ получения сваренных свежих макаронных изделий с соусом Download PDF

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Publication number
RU2016103917A
RU2016103917A RU2016103917A RU2016103917A RU2016103917A RU 2016103917 A RU2016103917 A RU 2016103917A RU 2016103917 A RU2016103917 A RU 2016103917A RU 2016103917 A RU2016103917 A RU 2016103917A RU 2016103917 A RU2016103917 A RU 2016103917A
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RU
Russia
Prior art keywords
fresh pasta
sauce
obtaining
cooking
pasta
Prior art date
Application number
RU2016103917A
Other languages
English (en)
Inventor
Йоухей СУГА
Хитоми ЯМАГУТИ
Йоуитироу МИЯ
Такенори ВАТАНАБЕ
Original Assignee
Ниссин Фудз Инк.
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 Ниссин Фудз Инк. filed Critical Ниссин Фудз Инк.
Publication of RU2016103917A publication Critical patent/RU2016103917A/ru

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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
    • A23L23/00—Soups; Sauces; 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L7/113—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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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
    • A23P30/20—Extruding
    • 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
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Noodles (AREA)

Claims (10)

1. Способ получения сваренных свежих макаронных изделий с соусом, включающий:
стадию получения свежих макаронных изделий путем:
- получения теста добавлением воды в сырьевой мучной ингредиент,
- получения свежих макаронных изделий экструдированием теста под давлением от 35 до 100 кг-сил/см2, и
- подвергания свежих макаронных изделий обработке сухим нагреванием для регулирования массы свежих макаронных изделий после обработки до 80-97 масс.% относительно массы свежих макаронных изделий перед обработкой; и
стадию варки с получением сваренных свежих макаронных изделий варкой посредством варки в воде или варки паром после обработки сухим нагреванием.
2. Способ получения сваренных свежих макаронных изделий с соусом по п. 1, в котором:
сырьевой мучной ингредиент содержит эмульгатор, а мучной ингредиент содержит пшеничную муку в качестве основного компонента; и
содержание эмульгатора составляет от 0,2 до 2 частей по массе относительно 100 частей по массе мучного ингредиента.
3. Способ получения сваренных свежих макаронных изделий с соусом по п. 1 или 2, причем свежие макаронные изделия имеют форму листа.
RU2016103917A 2013-09-25 2014-09-25 Способ получения сваренных свежих макаронных изделий с соусом RU2016103917A (ru)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2013197979 2013-09-25
JP2013-197979 2013-09-25
PCT/JP2014/075361 WO2015046291A1 (ja) 2013-09-25 2014-09-25 ソース付き調理済み生パスタの製造方法

Publications (1)

Publication Number Publication Date
RU2016103917A true RU2016103917A (ru) 2017-10-30

Family

ID=52743425

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2016103917A RU2016103917A (ru) 2013-09-25 2014-09-25 Способ получения сваренных свежих макаронных изделий с соусом

Country Status (13)

Country Link
US (1) US20160198743A1 (ru)
EP (1) EP3050439B1 (ru)
JP (1) JP5714784B1 (ru)
KR (1) KR20160058753A (ru)
CN (1) CN105472999A (ru)
AU (1) AU2014324207B2 (ru)
BR (1) BR112016000905A2 (ru)
CA (1) CA2921002A1 (ru)
HK (1) HK1219839A1 (ru)
MY (1) MY170424A (ru)
RU (1) RU2016103917A (ru)
SG (1) SG11201600296TA (ru)
WO (1) WO2015046291A1 (ru)

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RU2771327C2 (ru) * 2018-04-24 2022-04-29 Пастифичо Рана С.П.А. Способ варки

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MY191510A (en) * 2013-03-25 2022-06-28 Nisshin Foods Inc Process for producing frozen gratin
KR101711814B1 (ko) 2016-07-06 2017-03-03 이명숙 만능 크림 소스 및 이의 제조 방법
CN106954663B (zh) * 2017-03-22 2021-07-06 青岛农业大学 一种谷物基可食用餐具及其制作方法
JP7258455B2 (ja) * 2017-08-02 2023-04-17 株式会社日清製粉ウェルナ 調理済み冷凍食品
WO2019065932A1 (ja) * 2017-09-29 2019-04-04 日清フーズ株式会社 乾燥パスタの製造方法
CN110613092A (zh) * 2019-09-27 2019-12-27 安徽科技学院 一种瓜蒌子意大利面条
JP7262681B2 (ja) * 2021-03-30 2023-04-21 株式会社日清製粉ウェルナ 冷凍パスタの製造方法
BE1030077B1 (fr) 2021-12-22 2023-07-19 Pastificio Della Mamma Procédé de fabrication de pâtes fraiches, précuites ou cuites

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Also Published As

Publication number Publication date
WO2015046291A1 (ja) 2015-04-02
JP5714784B1 (ja) 2015-05-07
CA2921002A1 (en) 2015-04-02
US20160198743A1 (en) 2016-07-14
SG11201600296TA (en) 2016-05-30
JPWO2015046291A1 (ja) 2017-03-09
AU2014324207A1 (en) 2016-03-03
MY170424A (en) 2019-07-31
KR20160058753A (ko) 2016-05-25
BR112016000905A2 (pt) 2018-05-02
EP3050439A4 (en) 2017-05-17
HK1219839A1 (zh) 2017-04-21
CN105472999A (zh) 2016-04-06
EP3050439A1 (en) 2016-08-03
AU2014324207B2 (en) 2017-11-30
EP3050439B1 (en) 2020-11-04

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FA93 Acknowledgement of application withdrawn (no request for examination)

Effective date: 20170926