ES2186037T3 - Metodo para la preparacion de fideos. - Google Patents

Metodo para la preparacion de fideos.

Info

Publication number
ES2186037T3
ES2186037T3 ES98106154T ES98106154T ES2186037T3 ES 2186037 T3 ES2186037 T3 ES 2186037T3 ES 98106154 T ES98106154 T ES 98106154T ES 98106154 T ES98106154 T ES 98106154T ES 2186037 T3 ES2186037 T3 ES 2186037T3
Authority
ES
Spain
Prior art keywords
fideos
glutinosity
trusts
boiled
produce elastic
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES98106154T
Other languages
English (en)
Inventor
Katsutoshi Yamazaki
Yutaka Nishimura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Application granted granted Critical
Publication of ES2186037T3 publication Critical patent/ES2186037T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L7/11—Filled, stuffed or multilayered pasta
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/14—Mouthfeel improving agent
    • 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
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein
    • A23V2250/5486—Wheat protein, gluten

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Dispersion Chemistry (AREA)
  • Noodles (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

LA PRESENTE INVENCION DESCRIBE UN PROCEDIMIENTO PARA PRODUCIR FIDEOS ELASTICOS Y GLUTINOSOS. DESPUES DE SER HERVIDOS, LOS FIDEOS MANTIENEN SU ELASTICIDAD Y GLUTINOSIDAD ORIGINALES DURANTE UN LARGO PERIODO DE TIEMPO. ADEMAS, INCLUSO DESPUES DE HABER SIDO HERVIDOS Y DESPUES PROCESADOS CON ACIDO Y TRATADOS EN RETORTA, LOS FIDEOS AUN MANTIENEN SU ELASTICIDAD Y GLUTINOSIDAD ORIGINALES COMO SI FUERAN FIDEOS RECIEN HERVIDOS. CON EL FIN DE OBTENER LAS PROPIEDADES DESEADAS, SE AÑADEN A LOS CEREALES UNAS CANTIDADES PREDETERMINADAS DE TRANSGLUTAMINASA Y GLIADINA O GLUTENINA, Y SE AMASA PARA PRODUCIR FIDEOS ELASTICOS Y GLUTINOSOS.
ES98106154T 1997-04-11 1998-04-03 Metodo para la preparacion de fideos. Expired - Lifetime ES2186037T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9108376A JPH10276695A (ja) 1997-04-11 1997-04-11 めん類の製造方法

Publications (1)

Publication Number Publication Date
ES2186037T3 true ES2186037T3 (es) 2003-05-01

Family

ID=14483209

Family Applications (1)

Application Number Title Priority Date Filing Date
ES98106154T Expired - Lifetime ES2186037T3 (es) 1997-04-11 1998-04-03 Metodo para la preparacion de fideos.

Country Status (7)

Country Link
US (1) US6403127B1 (es)
EP (1) EP0870434B1 (es)
JP (1) JPH10276695A (es)
KR (1) KR100479843B1 (es)
CN (1) CN1088559C (es)
DE (1) DE69809828T2 (es)
ES (1) ES2186037T3 (es)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3867261B2 (ja) 1998-04-08 2007-01-10 味の素株式会社 酵素製剤及び麺類の製造方法
DE10046605A1 (de) 2000-09-20 2002-03-28 Roehm Enzyme Gmbh Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren
NZ530864A (en) * 2001-07-16 2005-07-29 Danisco Protein-containing foodstuff comprising a cross-linking enzyme and a hydrocolloid
DE10141166A1 (de) * 2001-08-22 2003-03-13 Fraunhofer Ges Forschung Verfahren zur Herstellung von mit Transglutaminase vernetzten Proteinen pflanzlicher Herkunft, Proteingele und deren Verwendung
KR100445258B1 (ko) * 2002-05-27 2004-08-21 씨제이 주식회사 쌀국수의 제조방법
KR20040001732A (ko) * 2002-06-28 2004-01-07 주식회사농심 면선 풀림이 쉬운 면류
JP3441450B1 (ja) * 2002-08-16 2003-09-02 伸欣 倉岡 日本ソバの生麺または茹で麺の冷凍品
KR100485079B1 (ko) * 2002-11-22 2005-04-22 주식회사농심 즉석 누룽지탕 면 및 이의 제조방법
CA2434887A1 (en) * 2003-03-07 2004-09-07 Standard Foods Corporation Flour composition containing non-wheat cereal components, and noodles produced therefrom
US7402326B2 (en) 2003-03-27 2008-07-22 Nisshin Foods Inc. Process for producing cooked noodles
JP4706308B2 (ja) * 2005-04-06 2011-06-22 味の素株式会社 麺類の製造方法
JP4862759B2 (ja) * 2006-06-30 2012-01-25 味の素株式会社 澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤
CN100396185C (zh) * 2006-08-02 2008-06-25 江南大学 一种用谷氨酸钠提高冷冻酸面团抗冻稳定性的方法
ITMI20062080A1 (it) * 2006-10-30 2008-04-30 Consiglio Nazionale Ricerche Trattamento di farine di cereali per il consumo alimentare da parte di pazienti celiaci
KR100839232B1 (ko) * 2007-04-16 2008-06-19 주식회사 동성식품 다가수생면 및 이의 제조방법
JP5855828B2 (ja) * 2007-08-13 2016-02-09 コモンウェルス サイエンティフィック アンド インダストリアル リサーチ オーガナイゼーション 低レベルのホルデインを有するオオムギ
US20100316764A1 (en) * 2009-06-10 2010-12-16 Engrain, LLC Flour supplement compositions and methods for preparing wheat flour
CN107712620A (zh) * 2017-11-16 2018-02-23 湖南裕湘食品有限公司 杂粮非油炸方便面及其制备方法
CN118985830A (zh) * 2024-08-30 2024-11-22 青岛农业大学 一种抗溶胀面条的制备方法

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4937270A (es) 1972-08-12 1974-04-06
JPS58149645A (ja) 1982-03-01 1983-09-06 Ajinomoto Co Inc ゲル化物の製造法
JPS61119151A (ja) 1984-11-16 1986-06-06 Sadao Nakayama 改質弾性麺類等の製造法
JPH0665280B2 (ja) * 1987-03-04 1994-08-24 味の素株式会社 タンパクゲル化剤及びそれを用いるタンパクのゲル化方法
JPH01300889A (ja) 1988-05-30 1989-12-05 Ajinomoto Co Inc 形質転換体及びこれを用いるＭＴＧａｓｅの製造法
JPH02117353A (ja) 1988-10-26 1990-05-01 Japan Organo Co Ltd 冷凍茹で麺類の製造方法
JP2959231B2 (ja) * 1991-09-12 1999-10-06 味の素株式会社 流水解凍冷凍メンの製造方法
JP2863796B2 (ja) * 1991-11-01 1999-03-03 アサマ化成株式会社 小麦グリアジンを利用した麺類の製造方法
BR9305768A (pt) 1992-01-22 1997-01-28 Novo Nordisk As Fator XIII ativado composiçao e processo para a produçao do fator XIII ativado
JP3122749B2 (ja) * 1992-03-09 2001-01-09 味の素株式会社 常温流通可能なメン類の製造法
JP2807849B2 (ja) 1992-05-29 1998-10-08 アサマ化成株式会社 小麦グルテニンを利用したｌ．ｌ・麺類の製造方法
JP2660159B2 (ja) * 1994-06-01 1997-10-08 東洋水産株式会社 生タイプ包装麺の製造方法
EP0685164A1 (en) * 1994-06-03 1995-12-06 Asama Chemical Co., Ltd. Food quality improver
JP3331484B2 (ja) * 1994-08-11 2002-10-07 味の素株式会社 トランスグルタミナーゼによる麺類の製造方法
JP3325733B2 (ja) * 1994-11-30 2002-09-17 アサマ化成株式会社 新規な嗜好食品の製造方法
JPH08256715A (ja) * 1995-03-22 1996-10-08 Ajinomoto Co Inc 食感の改質された麺類の製造方法
JP3487525B2 (ja) * 1995-06-13 2004-01-19 アサマ化成株式会社 麺類の製造方法
JP3029088B2 (ja) * 1995-11-08 2000-04-04 アサマ化成株式会社 麺類の製造方法
JP3686177B2 (ja) * 1996-08-19 2005-08-24 東洋水産株式会社 手延べ中華麺の製造方法

Also Published As

Publication number Publication date
CN1202320A (zh) 1998-12-23
DE69809828D1 (de) 2003-01-16
EP0870434A2 (en) 1998-10-14
CN1088559C (zh) 2002-08-07
KR19980081214A (ko) 1998-11-25
US6403127B1 (en) 2002-06-11
EP0870434B1 (en) 2002-12-04
EP0870434A3 (en) 1998-12-09
KR100479843B1 (ko) 2005-07-12
JPH10276695A (ja) 1998-10-20
DE69809828T2 (de) 2003-09-25

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