TH76586B - The noodles are cooked, soaked, and a method for producing the same thing. - Google Patents
The noodles are cooked, soaked, and a method for producing the same thing.Info
- Publication number
- TH76586B TH76586B TH1501001115A TH1501001115A TH76586B TH 76586 B TH76586 B TH 76586B TH 1501001115 A TH1501001115 A TH 1501001115A TH 1501001115 A TH1501001115 A TH 1501001115A TH 76586 B TH76586 B TH 76586B
- Authority
- TH
- Thailand
- Prior art keywords
- noodles
- cassava
- mass
- starch
- starches
- Prior art date
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract 19
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 229920002472 Starch Polymers 0.000 claims abstract 18
- 235000019698 starch Nutrition 0.000 claims abstract 18
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract 12
- 239000008107 starch Substances 0.000 claims abstract 10
- 108010010803 Gelatin Proteins 0.000 claims abstract 9
- 229920000159 gelatin Polymers 0.000 claims abstract 9
- 239000008273 gelatin Substances 0.000 claims abstract 9
- 235000019322 gelatine Nutrition 0.000 claims abstract 9
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract 9
- 239000002994 raw material Substances 0.000 claims abstract 5
- 235000010610 frozen noodles Nutrition 0.000 claims abstract 4
- 238000007710 freezing Methods 0.000 claims abstract 3
- 238000010257 thawing Methods 0.000 claims abstract 3
- 240000003183 Manihot esculenta Species 0.000 claims 11
- RTZKZFJDLAIYFH-UHFFFAOYSA-N diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims 4
- 239000000470 constituent Substances 0.000 claims 3
- 239000007864 aqueous solution Substances 0.000 claims 2
- 235000013339 cereals Nutrition 0.000 claims 2
- 235000011894 couscous Nutrition 0.000 claims 2
- 150000002148 esters Chemical class 0.000 claims 2
- 235000015067 sauces Nutrition 0.000 claims 2
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 238000005755 formation reaction Methods 0.000 claims 1
- -1 hydroxypropyl group Chemical group 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000000243 solution Substances 0.000 claims 1
- 244000028925 Manihot esculenta subsp esculenta Species 0.000 abstract 1
Abstract
คำขอใหม่ปรับปรุง 5/07/2016 สิ่งที่ถูกจัดไว้คือเส้นก๋วยเตี๋ยวปรุงแช่แข็งที่สามารถคงไว้ซึ่งเนื้อสัมผัสที่พึงประสงค์ แม้ภายหลังการละลายน้ำแข็ง วิธีการสำหรับการผลิตเส้นก๋วยเตี๋ยวปรุงแช่ที่ประกอบรวมด้วย การได้มาซึ่งเส้นก๋วยเตี๋ยวซึ่งถูกผลิตขึ้นจากแป้งวัตถุดิบที่ประกอบรวมด้วย 5 ถึง 80%โดยมวลของ สตาร์ชจากมันสัมปะหลังแปรูรป; การเจลาติไนซ์เส้นก๋วยเตี๋ยวนั้น; การปล่อยให้องค์ประกอบ ที่ประกอบรวมด้วยเจลาตินเพื่อยึดติดกับเส้นก๋วยเตี๋ยวซึ่งถูกเจลาติไนซ์ที่ได้รับมา; และ การแช่แข็ง เส้นก๋วยเตี๋ยวซึ่งถูกยึดด้วยองค์ประกอบนั้น: New request Update 5/07/2016 What is listed is frozen noodles that can retain the desired texture. even after defrosting Methods for producing soaked noodles that consist of obtaining noodles which are produced from starch raw materials consisting of 5 to 80% by mass of processed cassava starch; gelatinizing the noodles; the release of the elements containing gelatin to adhere to the obtained gelatinized noodles; and freezing the noodles, which are attached by that element:
Claims (8)
Publications (3)
Publication Number | Publication Date |
---|---|
TH1501001115B TH1501001115B (en) | 2016-07-06 |
TH154099A TH154099A (en) | 2016-07-06 |
TH76586B true TH76586B (en) | 2020-06-16 |
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