TWI656845B - Method for manufacturing noodles, method for loosening and improving surface noodles Loosen the modifier - Google Patents
Method for manufacturing noodles, method for loosening and improving surface noodles Loosen the modifier Download PDFInfo
- Publication number
- TWI656845B TWI656845B TW104130362A TW104130362A TWI656845B TW I656845 B TWI656845 B TW I656845B TW 104130362 A TW104130362 A TW 104130362A TW 104130362 A TW104130362 A TW 104130362A TW I656845 B TWI656845 B TW I656845B
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- Taiwan
- Prior art keywords
- lipase
- amylase
- noodles
- water
- noodle
- Prior art date
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- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229920002674 hyaluronan Polymers 0.000 description 1
- 229960003160 hyaluronic acid Drugs 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 1
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000021180 meal component Nutrition 0.000 description 1
- 239000012533 medium component Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000021278 navy bean Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 125000004079 stearyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 241001446247 uncultured actinomycete Species 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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
- 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)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2014205464 | 2014-10-06 | ||
JP2014-205464 | 2014-10-06 |
Publications (2)
Publication Number | Publication Date |
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TW201613480A TW201613480A (en) | 2016-04-16 |
TWI656845B true TWI656845B (zh) | 2019-04-21 |
Family
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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 (ja) |
KR (1) | KR102512181B1 (ja) |
CN (1) | CN106714573B (ja) |
TW (1) | TWI656845B (ja) |
WO (1) | WO2016056407A1 (ja) |
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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 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102771703A (zh) * | 2012-08-14 | 2012-11-14 | 莆田市东南香米业发展有限公司 | 一种生产米粉的新方法 |
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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 |
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 |
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 |
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 |
CA2392116A1 (en) * | 1999-12-03 | 2001-06-07 | 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 |
ATE362315T1 (de) * | 2001-05-18 | 2007-06-15 | Danisco | Verfahren zur herstellung von teig mit einem enzym |
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 |
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- 2015-09-25 KR KR1020177011779A patent/KR102512181B1/ko active IP Right Grant
- 2015-09-25 JP JP2016522833A patent/JP6066016B2/ja active Active
- 2015-09-25 CN CN201580048804.1A patent/CN106714573B/zh active Active
- 2015-09-25 WO PCT/JP2015/077183 patent/WO2016056407A1/ja active Application Filing
Patent Citations (1)
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CN102771703A (zh) * | 2012-08-14 | 2012-11-14 | 莆田市东南香米业发展有限公司 | 一种生产米粉的新方法 |
Also Published As
Publication number | Publication date |
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CN106714573B (zh) | 2020-09-29 |
JP6066016B2 (ja) | 2017-01-25 |
TW201613480A (en) | 2016-04-16 |
KR20170057448A (ko) | 2017-05-24 |
JPWO2016056407A1 (ja) | 2017-04-27 |
CN106714573A (zh) | 2017-05-24 |
WO2016056407A1 (ja) | 2016-04-14 |
KR102512181B1 (ko) | 2023-03-21 |
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