TR201901946T4 - Dondurulmuş pişmiş erişte imalatı yöntemi. - Google Patents

Dondurulmuş pişmiş erişte imalatı yöntemi. Download PDF

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Publication number
TR201901946T4
TR201901946T4 TR2019/01946T TR201901946T TR201901946T4 TR 201901946 T4 TR201901946 T4 TR 201901946T4 TR 2019/01946 T TR2019/01946 T TR 2019/01946T TR 201901946 T TR201901946 T TR 201901946T TR 201901946 T4 TR201901946 T4 TR 201901946T4
Authority
TR
Turkey
Prior art keywords
noodles
mass
manufacturing frozen
cooked
kgf
Prior art date
Application number
TR2019/01946T
Other languages
English (en)
Inventor
Koizumi Norio
Watanabe Takenori
Miya Youichirou
Original Assignee
Nisshin Foods 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 Nisshin Foods Inc filed Critical Nisshin Foods Inc
Publication of TR201901946T4 publication Critical patent/TR201901946T4/tr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • 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

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Noodles (AREA)
  • Biochemistry (AREA)

Abstract

Dondurulmuş pişmiş Çin eriştesi imalatı yöntemi aşağıda sıralananlardan oluşmaktadır: bitki proteininin glüten olduğu kütlece 0.5 ila 5 arası birim bitki proteininin kütlece %70 veya daha fazla ekmeklik buğday unu içeren kütlece 100 birim buğday ununun 5.88 MPa (60 kgf/cm2) ila 15.69 MPa (160 kgf/cm2) arası bir basınçta karıştırılmasıyla elde edilen hamurun sıkılmasıyla çiğ erişte elde edilmesi, çiğ eriştenin pişirilmesi ve pişirilen eriştenin dondurulması. Burada pişirilen erişte verimi kütlece %200 ila %260 arasındadır.
TR2019/01946T 2013-06-21 2014-06-20 Dondurulmuş pişmiş erişte imalatı yöntemi. TR201901946T4 (tr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2013130354 2013-06-21

Publications (1)

Publication Number Publication Date
TR201901946T4 true TR201901946T4 (tr) 2019-03-21

Family

ID=52104717

Family Applications (1)

Application Number Title Priority Date Filing Date
TR2019/01946T TR201901946T4 (tr) 2013-06-21 2014-06-20 Dondurulmuş pişmiş erişte imalatı yöntemi.

Country Status (13)

Country Link
US (1) US10039291B2 (tr)
EP (1) EP3011842B1 (tr)
JP (1) JP6293750B2 (tr)
KR (1) KR102275610B1 (tr)
CN (1) CN105407737B (tr)
AU (1) AU2014282131B2 (tr)
BR (1) BR112015031588A2 (tr)
CA (1) CA2911153C (tr)
MY (1) MY169129A (tr)
RU (1) RU2016101511A (tr)
SG (1) SG11201509922VA (tr)
TR (1) TR201901946T4 (tr)
WO (1) WO2014203991A1 (tr)

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* Cited by examiner, † Cited by third party
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JP6506135B2 (ja) * 2015-08-14 2019-04-24 日清フーズ株式会社 冷蔵調理済み生パスタ類の製造方法
WO2018143146A1 (ja) * 2017-01-31 2018-08-09 日清フーズ株式会社 冷凍調理済み中華麺の製造方法
JP6777575B2 (ja) * 2017-03-24 2020-10-28 日清食品ホールディングス株式会社 冷凍中華麺
WO2019244870A1 (ja) * 2018-06-18 2019-12-26 日清フーズ株式会社 冷凍麺類の製造方法
WO2020009177A1 (ja) * 2018-07-04 2020-01-09 日清フーズ株式会社 麺類の製造方法
IT201800007432A1 (it) * 2018-07-23 2020-01-23 Metodo di realizzazione di un kit alimentare per la preparazione di pasta fresca farcita, kit alimentare ottenuto e metodo d'uso
KR102443209B1 (ko) 2021-12-01 2022-09-14 주식회사 베네핏츠 전자레인지용 냉동생면의 제조방법 및 이로부터 제조된 전자레인지용 냉동생면
CN114246296B (zh) * 2021-12-29 2024-05-07 中国农业科学院农产品加工研究所 清洁标签型冷冻熟面专用粉、冷冻熟面及制备方法

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Also Published As

Publication number Publication date
HK1218610A1 (zh) 2017-03-03
CN105407737A (zh) 2016-03-16
EP3011842B1 (en) 2019-02-06
SG11201509922VA (en) 2016-01-28
CA2911153A1 (en) 2014-12-24
JPWO2014203991A1 (ja) 2017-02-23
KR102275610B1 (ko) 2021-07-12
US20160106126A1 (en) 2016-04-21
CN105407737B (zh) 2019-08-20
KR20160021105A (ko) 2016-02-24
CA2911153C (en) 2021-06-15
MY169129A (en) 2019-02-18
EP3011842A1 (en) 2016-04-27
EP3011842A4 (en) 2017-01-04
RU2016101511A (ru) 2017-07-24
JP6293750B2 (ja) 2018-03-14
US10039291B2 (en) 2018-08-07
AU2014282131A1 (en) 2015-11-26
BR112015031588A2 (pt) 2017-07-25
WO2014203991A1 (ja) 2014-12-24
AU2014282131B2 (en) 2017-07-13

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