SK12372000A3 - Potravinárske cesto, ktoré mení tvar pri rehydratácii - Google Patents

Potravinárske cesto, ktoré mení tvar pri rehydratácii Download PDF

Info

Publication number: SK12372000A3
Authority: SK; Slovakia
Prior art keywords: dough; different; sheets; food; rolled
Prior art date: 1999-09-03

Application number

SK1237-2000A

Other languages

English (en)

Slovak (sk)

Inventor

Winfried Sailer

Original Assignee

Bestfoods

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.)

1999-09-03

Filing date

2000-08-17

Publication date

2001-03-12

2000-08-17 Application filed by Bestfoods filed Critical Bestfoods

2001-03-12 Publication of SK12372000A3 publication Critical patent/SK12372000A3/sk

Links

239000000203 mixture Substances 0.000 claims abstract description 4
239000000835 fiber Substances 0.000 claims description 16
235000013305 food Nutrition 0.000 claims description 16
241000209140 Triticum Species 0.000 claims description 9
235000021307 Triticum Nutrition 0.000 claims description 9
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
238000010411 cooking Methods 0.000 claims description 8
229920002472 Starch Polymers 0.000 claims description 6
238000000034 method Methods 0.000 claims description 6
239000008107 starch Substances 0.000 claims description 6
241000196324 Embryophyta Species 0.000 claims description 3
108010068370 Glutens Proteins 0.000 claims description 3
235000021312 gluten Nutrition 0.000 claims description 3
235000013324 preserved food Nutrition 0.000 claims description 3
235000019698 starch Nutrition 0.000 claims description 3
239000000416 hydrocolloid Substances 0.000 claims description 2
235000018102 proteins Nutrition 0.000 claims 1
108090000623 proteins and genes Proteins 0.000 claims 1
102000004169 proteins and genes Human genes 0.000 claims 1
235000013311 vegetables Nutrition 0.000 claims 1
235000015927 pasta Nutrition 0.000 abstract description 8
238000001035 drying Methods 0.000 abstract description 2
235000012149 noodles Nutrition 0.000 abstract 1
235000013601 eggs Nutrition 0.000 description 12
235000013312 flour Nutrition 0.000 description 12
238000002360 preparation method Methods 0.000 description 4
240000007594 Oryza sativa Species 0.000 description 3
235000007164 Oryza sativa Nutrition 0.000 description 3
239000003795 chemical substances by application Substances 0.000 description 3
235000012495 crackers Nutrition 0.000 description 3
238000010410 dusting Methods 0.000 description 3
239000002994 raw material Substances 0.000 description 3
235000009566 rice Nutrition 0.000 description 3
229920002907 Guar gum Polymers 0.000 description 2
238000009835 boiling Methods 0.000 description 2
230000000694 effects Effects 0.000 description 2
239000000945 filler Substances 0.000 description 2
238000011049 filling Methods 0.000 description 2
229960002154 guar gum Drugs 0.000 description 2
235000010417 guar gum Nutrition 0.000 description 2
239000000665 guar gum Substances 0.000 description 2
238000003475 lamination Methods 0.000 description 2
235000012771 pancakes Nutrition 0.000 description 2
238000003825 pressing Methods 0.000 description 2
235000015067 sauces Nutrition 0.000 description 2
238000004804 winding Methods 0.000 description 2
244000303965 Cyamopsis psoralioides Species 0.000 description 1
102000002322 Egg Proteins Human genes 0.000 description 1
108010000912 Egg Proteins Proteins 0.000 description 1
240000008467 Oryza sativa Japonica Group Species 0.000 description 1
235000005043 Oryza sativa Japonica Group Nutrition 0.000 description 1
244000061456 Solanum tuberosum Species 0.000 description 1
235000002595 Solanum tuberosum Nutrition 0.000 description 1
108060008539 Transglutaminase Proteins 0.000 description 1
235000015895 biscuits Nutrition 0.000 description 1
238000005516 engineering process Methods 0.000 description 1
238000001125 extrusion Methods 0.000 description 1
235000010037 flour treatment agent Nutrition 0.000 description 1
238000001879 gelation Methods 0.000 description 1
238000004898 kneading Methods 0.000 description 1
238000010030 laminating Methods 0.000 description 1
238000004519 manufacturing process Methods 0.000 description 1
239000002245 particle Substances 0.000 description 1
230000000704 physical effect Effects 0.000 description 1
229920001592 potato starch Polymers 0.000 description 1
238000005096 rolling process Methods 0.000 description 1
230000035807 sensation Effects 0.000 description 1
238000000926 separation method Methods 0.000 description 1
239000007787 solid Substances 0.000 description 1
102000003601 transglutaminase Human genes 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 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

Landscapes

Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Noodles (AREA)
Materials For Medical Uses (AREA)
Manufacturing And Processing Devices For Dough (AREA)
Jellies, Jams, And Syrups (AREA)
Preparation Of Fruits And Vegetables (AREA)
Polysaccharides And Polysaccharide Derivatives (AREA)
Pens And Brushes (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Dental Tools And Instruments Or Auxiliary Dental Instruments (AREA)
Medicinal Preparation (AREA)
Freezing, Cooling And Drying Of Foods (AREA)
Confectionery (AREA)
Seeds, Soups, And Other Foods (AREA)

SK1237-2000A 1999-09-03 2000-08-17 Potravinárske cesto, ktoré mení tvar pri rehydratácii SK12372000A3 (sk)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
DE19942106A DE19942106A1 (de)	1999-09-03	1999-09-03	Teigware, welche beim Rehydratisieren die Form verändert

Publications (1)

Publication Number	Publication Date
SK12372000A3 true SK12372000A3 (sk)	2001-03-12

Family

ID=7920718

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
SK1237-2000A SK12372000A3 (sk)	1999-09-03	2000-08-17	Potravinárske cesto, ktoré mení tvar pri rehydratácii

Country Status (14)

Country	Link
EP (1)	EP1086626B1 (cs)
JP (1)	JP2001078693A (cs)
AT (1)	ATE262798T1 (cs)
BG (1)	BG104728A (cs)
CZ (1)	CZ20003186A3 (cs)
DE (2)	DE19942106A1 (cs)
ES (1)	ES2216785T3 (cs)
HU (1)	HUP0003464A2 (cs)
IL (1)	IL138074A0 (cs)
PL (1)	PL342278A1 (cs)
RU (1)	RU2000122831A (cs)
SK (1)	SK12372000A3 (cs)
TR (1)	TR200002519A2 (cs)
ZA (1)	ZA200004380B (cs)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP6321986B2 (ja) *	2014-02-12	2018-05-09	日清製粉株式会社	多層麺及びその製造方法
KR20230029756A (ko) *	2020-06-04	2023-03-03	우마로 푸즈, 인크.	전근 고기 및 해산물과 유사한 식품

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS54105273A (en) *	1978-01-30	1979-08-18	Yamashiro Seika Kk	Production of riceecracker
JPH01128755A (ja) *	1987-11-11	1989-05-22	Kunimi Hayashi	麺の製造法
JP3157337B2 (ja) *	1993-04-05	2001-04-16	日清食品株式会社	即席麺類の製造方法
JP2702073B2 (ja) *	1994-07-15	1998-01-21	東洋水産株式会社	生タイプ包装中華麺の製造方法
FR2737840B1 (fr) *	1995-08-18	1997-10-17	Groupe Danone Sa	Produit a base de pate laminee et/ou feuilletee et/ou extrudee et son procede de fabrication
US5780091A (en) *	1995-11-13	1998-07-14	Thomas J. Lipton Co., Division Of Conopco, Inc.	Multi layer spiral-shaped, dried pasta/sauce food composition and a method for making the spiral pasta/sauce combination

1999
- 1999-09-03 DE DE19942106A patent/DE19942106A1/de not_active Ceased
2000
- 2000-08-17 SK SK1237-2000A patent/SK12372000A3/sk unknown
- 2000-08-24 IL IL13807400A patent/IL138074A0/xx unknown
- 2000-08-24 ZA ZA200004380A patent/ZA200004380B/xx unknown
- 2000-08-29 BG BG104728A patent/BG104728A/xx unknown
- 2000-08-29 TR TR2000/02519A patent/TR200002519A2/xx unknown
- 2000-08-30 JP JP2000261077A patent/JP2001078693A/ja not_active Withdrawn
- 2000-08-31 DE DE60009413T patent/DE60009413T2/de not_active Expired - Fee Related
- 2000-08-31 EP EP00118200A patent/EP1086626B1/en not_active Expired - Lifetime
- 2000-08-31 ES ES00118200T patent/ES2216785T3/es not_active Expired - Lifetime
- 2000-08-31 AT AT00118200T patent/ATE262798T1/de not_active IP Right Cessation
- 2000-08-31 PL PL00342278A patent/PL342278A1/xx not_active Application Discontinuation
- 2000-09-01 CZ CZ20003186A patent/CZ20003186A3/cs unknown
- 2000-09-01 RU RU2000122831/13A patent/RU2000122831A/ru not_active Application Discontinuation
- 2000-09-01 HU HU0003464A patent/HUP0003464A2/hu unknown

Also Published As

Publication number	Publication date
BG104728A (en)	2001-09-28
EP1086626B1 (en)	2004-03-31
JP2001078693A (ja)	2001-03-27
PL342278A1 (en)	2001-03-12
ATE262798T1 (de)	2004-04-15
DE60009413D1 (de)	2004-05-06
DE60009413T2 (de)	2004-09-02
TR200002519A3 (tr)	2001-04-20
DE19942106A1 (de)	2001-04-05
ZA200004380B (en)	2001-02-26
TR200002519A2 (tr)	2001-04-20
CZ20003186A3 (cs)	2002-02-13
HU0003464D0 (en)	2000-09-01
EP1086626A1 (en)	2001-03-28
IL138074A0 (en)	2001-10-31
ES2216785T3 (es)	2004-11-01
HUP0003464A2 (hu)	2002-02-28
RU2000122831A (ru)	2003-01-10

Publication	Publication Date	Title
US5514397A (en)	1996-05-07	Process for making a layered dough sheet product
US5780091A (en)	1998-07-14	Multi layer spiral-shaped, dried pasta/sauce food composition and a method for making the spiral pasta/sauce combination
CN107529798A (zh)	2018-01-02	非油炸速食复原容器型干燥面的制造方法
AU633407B2 (en)	1993-01-28	Rice pasta
CA2701058C (en)	2012-08-07	Laminated baked snack bar
US6224920B1 (en)	2001-05-01	Process for the manufacture of dry baked products
US5558890A (en)	1996-09-24	Multilayered puffed R-T-E cereal and high intensity microwave method of preparation
US5738896A (en)	1998-04-14	Spiral shaped, dried pasta food composition and a method for making it
JP6220720B2 (ja)	2017-10-25	多層麺の製造方法
KR20140068154A (ko)	2014-06-05	고강도의 스낵을 제조하기 위한 신규 세절 롤
SK12372000A3 (sk)	2001-03-12	Potravinárske cesto, ktoré mení tvar pri rehydratácii
JP2021029128A (ja)	2021-03-01	多層麺およびその製造方法
JPS6225021B2 (cs)	1987-06-01
US6004608A (en)	1999-12-21	Method for reducing flexible packaging perforations from dried pasta noodles
JPH1156278A (ja)	1999-03-02	多層麺の製造方法
JP7536458B2 (ja)	2024-08-20	麺類及び麺類の製造方法
JP4776605B2 (ja)	2011-09-21	マイクロ波加熱装置加熱用冷凍パイ
JPS59130127A (ja)	1984-07-26	ピツツアのクラスト製造法
JP2008259470A (ja)	2008-10-30	麺類、及び麺類の製造方法
JP7773873B2 (ja)	2025-11-20	生パスタシート及びその製造方法
JP7822820B2 (ja)	2026-03-03	多層麺及び多層麺の製造方法
RU2319383C2 (ru)	2008-03-20	Способ производства хлеба хрустящего "елизавета" и продукт "хлеб хрустящий "елизавета"
JP6543112B2 (ja)	2019-07-10	多層麺皮類及び麺皮食品
HUT75373A (en)	1997-05-28	A bakerly product with a yogurt
JP7847489B2 (ja)	2026-04-17	多層麺類、及びその製造方法