SG11201609041WA - Non-fried noodle dough comprising sweet potato flour and process for its preparation - Google Patents

Non-fried noodle dough comprising sweet potato flour and process for its preparation

Info

Publication number
SG11201609041WA
SG11201609041WA SG11201609041WA SG11201609041WA SG11201609041WA SG 11201609041W A SG11201609041W A SG 11201609041WA SG 11201609041W A SG11201609041W A SG 11201609041WA SG 11201609041W A SG11201609041W A SG 11201609041WA SG 11201609041W A SG11201609041W A SG 11201609041WA
Authority
SG
Singapore
Prior art keywords
preparation
sweet potato
noodle dough
potato flour
fried noodle
Prior art date
Application number
SG11201609041WA
Inventor
Yun Ting Sherrilyn Ng
Ayrine Natalie Chiu
Moi Kim Ong
Allan Lim
Original Assignee
Nestec Sa
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 Nestec Sa filed Critical Nestec Sa
Publication of SG11201609041WA publication Critical patent/SG11201609041WA/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Noodles (AREA)
SG11201609041WA 2014-06-23 2015-06-11 Non-fried noodle dough comprising sweet potato flour and process for its preparation SG11201609041WA (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP14173508 2014-06-23
PCT/EP2015/063070 WO2015197371A1 (en) 2014-06-23 2015-06-11 Non-fried noodle dough comprising sweet potato flour and process for its preparation

Publications (1)

Publication Number Publication Date
SG11201609041WA true SG11201609041WA (en) 2016-11-29

Family

ID=50979634

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11201609041WA SG11201609041WA (en) 2014-06-23 2015-06-11 Non-fried noodle dough comprising sweet potato flour and process for its preparation

Country Status (12)

Country Link
US (1) US20180206507A1 (en)
EP (1) EP3157356B1 (en)
CN (1) CN106659209A (en)
AU (1) AU2015281165A1 (en)
CA (1) CA2948625A1 (en)
ES (1) ES2726642T3 (en)
IL (1) IL248547A0 (en)
MY (1) MY180371A (en)
SG (1) SG11201609041WA (en)
UA (1) UA120618C2 (en)
WO (1) WO2015197371A1 (en)
ZA (1) ZA201700482B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6342930B2 (en) * 2016-03-07 2018-06-13 日清食品ホールディングス株式会社 Production method of instant fried noodles
JP7177049B2 (en) 2016-11-09 2022-11-22 ペプシコ・インク Carbonated Beverage Maker, Method and System

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS53121955A (en) * 1977-03-29 1978-10-24 Miyoujiyou Shiyokuhin Kk Production of instant noodles
US5244689A (en) * 1986-01-31 1993-09-14 Slimak Karen M Flour, bread, milk, and other products from white sweet potatoes cassava, edible aroids, amaranth, yams, and lotus
US4820529A (en) * 1986-06-26 1989-04-11 Asahi Denka Kogyo Kabushiki Kaisha Process for preparing pasty proteinous material or proteinous food from crustaceans
ES2158869T3 (en) * 1994-02-07 2001-09-16 Nestle Sa PREPARATION OF FRIED FIDEOS.
WO2006135714A2 (en) * 2005-06-09 2006-12-21 The Procter & Gamble Company Sweet potato compositions
CN100490670C (en) * 2006-10-08 2009-05-27 周清义 A processing method of noodle
CN1957744A (en) * 2006-11-21 2007-05-09 严俊波 Instant noodles of not fried miscellaneous cereals, and production method
CN103609946B (en) * 2013-10-31 2015-06-17 永州市华利工贸有限责任公司 Preparation method for nutrient fresh and wet rice noodles

Also Published As

Publication number Publication date
CA2948625A1 (en) 2015-12-30
AU2015281165A1 (en) 2016-11-17
US20180206507A1 (en) 2018-07-26
MY180371A (en) 2020-11-28
CN106659209A (en) 2017-05-10
WO2015197371A1 (en) 2015-12-30
EP3157356B1 (en) 2019-03-06
ZA201700482B (en) 2018-12-19
ES2726642T3 (en) 2019-10-08
EP3157356A1 (en) 2017-04-26
UA120618C2 (en) 2020-01-10
IL248547A0 (en) 2016-12-29

Similar Documents

Publication Publication Date Title
EP3127428A4 (en) Cohesiveness-improving agent for bread or other grain flour puffed food products
SG11201607144SA (en) Bakery product and method for manufacturing same
EP2999933A4 (en) Process for drying and powderizing functional foods, nutraceuticals, and natural health ingredients
ZA201604616B (en) Food product and method of preparation
EP3285598A4 (en) Food preparation and method
DK3166412T3 (en) SUGAR PRODUCING AND TEXTURE IMPROVING BAKING METHODS AND PRODUCTS FORMED THEREOF
PT2992764T (en) Method for preparing instant noodle, flour composition for instant noodle and use thereof
IL248224B (en) Methods for making flour-based food products and food products made thereby
IL247476A0 (en) Gluten-free or gluten-reduced bread dough
PL3313202T3 (en) Flavor composition for food products
GB2558695B (en) Baked food product
SG11201605285RA (en) Wheat-based products in foods for the wheat intolerant
ZA201700482B (en) Non-fried noodle dough comprising sweet potato flour and process for its preparation
PL3302088T3 (en) Cooked caramel compositions and related food products
EP3185698A4 (en) Novel food product and method of use
GB201506776D0 (en) Preparing food products
GB201511263D0 (en) Food product and method for its manufacture
PL3091846T3 (en) Confectionery product and process for its preparation
GB2543390B (en) Food products
GB201514886D0 (en) Improvements in or relating to food products, especially biscuit and snack products
PT3088320T (en) Container for food products and method to manufacture it
GB201403282D0 (en) An apparatus to form shapes in cooked dough
SG11202002426YA (en) Infant food product
GB201522294D0 (en) Bread product and manufacture process
GB201709479D0 (en) Food products, and methods for their manufacture