TW201613480A - Production method for noodles, and noodle separation improver - Google Patents

Production method for noodles, and noodle separation improver

Info

Publication number
TW201613480A
TW201613480A TW104130362A TW104130362A TW201613480A TW 201613480 A TW201613480 A TW 201613480A TW 104130362 A TW104130362 A TW 104130362A TW 104130362 A TW104130362 A TW 104130362A TW 201613480 A TW201613480 A TW 201613480A
Authority
TW
Taiwan
Prior art keywords
noodles
production method
separability
separation improver
noodle
Prior art date
Application number
TW104130362A
Other languages
English (en)
Other versions
TWI656845B (zh
Inventor
Nanae Fujii
Original Assignee
Fuji Oil Co Ltd
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 Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Publication of TW201613480A publication Critical patent/TW201613480A/zh
Application granted granted Critical
Publication of TWI656845B publication Critical patent/TWI656845B/zh

Links

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
    • 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
    • A21D2/362—Leguminous plants
    • 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
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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
    • A23L29/06—Enzymes
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5108—Cellulose

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Noodles (AREA)
TW104130362A 2014-10-06 2015-09-15 Method for manufacturing noodles, method for loosening and improving surface noodles Loosen the modifier TWI656845B (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014-205464 2014-10-06
JP2014205464 2014-10-06

Publications (2)

Publication Number Publication Date
TW201613480A true TW201613480A (en) 2016-04-16
TWI656845B TWI656845B (zh) 2019-04-21

Family

ID=55653024

Family Applications (1)

Application Number Title Priority Date Filing Date
TW104130362A TWI656845B (zh) 2014-10-06 2015-09-15 Method for manufacturing noodles, method for loosening and improving surface noodles Loosen the modifier

Country Status (5)

Country Link
JP (1) JP6066016B2 (zh)
KR (1) KR102512181B1 (zh)
CN (1) CN106714573B (zh)
TW (1) TWI656845B (zh)
WO (1) WO2016056407A1 (zh)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6905371B2 (ja) * 2017-03-29 2021-07-21 理研ビタミン株式会社 即席麺用品質改良剤
CN108719784A (zh) * 2018-05-08 2018-11-02 南阳师范学院 一种具有减肥功能的营养挂面的制作方法
CN109938270A (zh) * 2019-04-03 2019-06-28 武汉轻工大学 一种芽麦粉热干面及其制备方法
JP7472528B2 (ja) 2020-02-20 2024-04-23 味の素株式会社 ほぐれ性及び食感が改善された調理麺類の製造方法
CN112617106B (zh) * 2020-12-18 2023-06-20 湖州草本连生物科技有限公司 富硒金麦面

Family Cites Families (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1217122A (en) 1983-06-01 1987-01-27 John Timar Pneumatic tire inner liner having puncture sealing characteristics
JPS61181350A (ja) 1985-10-17 1986-08-14 Kanebo Shokuhin Kk レトルト麺の製法
JPH03175940A (ja) 1989-09-28 1991-07-31 Nippon Oil & Fats Co Ltd 米飯類用油脂
JP2761668B2 (ja) * 1990-04-11 1998-06-04 鐘淵化学工業株式会社 油脂組成物及びその製造方法
JP3125809B2 (ja) * 1991-12-26 2001-01-22 不二製油株式会社 糖脂質の製造法
JP3046140B2 (ja) 1992-04-16 2000-05-29 日清製粉株式会社 麺類の製造法
JP3118333B2 (ja) 1992-10-09 2000-12-18 日清製粉株式会社 麺類の製造方法
JP3207264B2 (ja) 1992-10-12 2001-09-10 三栄源エフ・エフ・アイ株式会社 穀類加工食品用ほぐれ改良剤
JPH06121648A (ja) * 1992-10-12 1994-05-06 Japan Organo Co Ltd テクスチャーの改良された小麦粉製品およびその製造方法
JP2744193B2 (ja) 1993-11-02 1998-04-28 日清食品株式会社 生タイプ麺類の製造方法
JP3118396B2 (ja) 1995-09-05 2000-12-18 日清製粉株式会社 麺類の製造方法
JP3236529B2 (ja) * 1997-03-21 2001-12-10 明星食品株式会社 パスタの製造方法
JPH11299440A (ja) * 1998-04-22 1999-11-02 Nisshin Flour Milling Co Ltd 麺類の製造方法
JP3514141B2 (ja) * 1998-11-02 2004-03-31 不二製油株式会社 即席乾燥麺類の製造法
JP2000175640A (ja) * 1998-12-18 2000-06-27 Showa Sangyo Co Ltd 食品用打ち粉およびそれを用いた麺類の製造方法
JP2000333629A (ja) * 1999-05-25 2000-12-05 Nisshin Flour Milling Co Ltd 油揚げ即席麺類用小麦粉組成物
IL136034A0 (en) * 1999-06-04 2001-05-20 Nestle Sa Pasta and manufacturing process
AU1723801A (en) * 1999-12-03 2001-06-12 Danisco A/S Method of improving dough and bread quality
JP2001224299A (ja) * 2000-02-10 2001-08-21 Okumoto Seifun Kk 小麦粉製品用生地改良剤、生地及び小麦粉製品
JP4344785B2 (ja) * 2000-03-16 2009-10-14 株式会社片山化学工業研究所 ほぐれの改良された穀類加工食品、その製造法およびほぐれ改良剤
JP4185260B2 (ja) * 2001-05-15 2008-11-26 株式会社日清製粉グループ本社 パスタの製造法
AU2002339115B2 (en) * 2001-05-18 2007-03-15 Dupont Nutrition Biosciences Aps Method of preparing a dough with an enzyme
JP2004208636A (ja) * 2003-01-07 2004-07-29 Fuji Oil Co Ltd 穀類加工食品用品質改良剤および品質が改良された穀類加工食品
JP2014039477A (ja) * 2010-11-15 2014-03-06 Musashino Chemical Laboratory Ltd ステアロイル乳酸ナトリウム含有組成物
CN102771703B (zh) * 2012-08-14 2013-07-24 莆田市东南香米业发展有限公司 一种生产米粉的方法

Also Published As

Publication number Publication date
WO2016056407A1 (ja) 2016-04-14
CN106714573B (zh) 2020-09-29
JPWO2016056407A1 (ja) 2017-04-27
KR20170057448A (ko) 2017-05-24
KR102512181B1 (ko) 2023-03-21
CN106714573A (zh) 2017-05-24
JP6066016B2 (ja) 2017-01-25
TWI656845B (zh) 2019-04-21

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