公开(公告)号：US5543168A

公开(公告)日：1996-08-06

申请号：US302830

申请日：1994-12-01

申请人： Masahiro Yamasaki ,  Koichiro Housai ,  Hiromi Shirahase ,  Nobuyuki Akamatsu ,  Michiyuki Tabuchi ,  Toshinari Hirata ,  Yoshifumi Miyazaki

发明人： Masahiro Yamasaki ,  Koichiro Housai ,  Hiromi Shirahase ,  Nobuyuki Akamatsu ,  Michiyuki Tabuchi ,  Toshinari Hirata ,  Yoshifumi Miyazaki

IPC分类号： A23L7/109 ,  A23L1/0532 ,  A23B4/12

CPC分类号： A23L7/11

摘要： A process for producing fresh three-layered noodles by: preparing an outer-layer dough by kneading grain flour with water; preparing an inner-layer dough by adding, to grain flour, (a) at least one alkaline agent and (b) an alginic acid compound selected from the group consisting of an alginic acid, an alginic acid salt, and mixtures thereof, and kneading with water; preparing dough sheets from each of the inner-layer and the outer-layer dough through rolling of said inner- and outer-layer dough, and rolling the obtained dough sheets to make a layered dough sheet of an outer-layer/inner-layer/outer-layer structure; preparing noodle strands by cutting the layered dough sheet having such three-layer structure, and gelatinizing the noodle strands; and treating the gelatinized noodle strands with a solution of one or more acids to acidify the noodle strands.

摘要翻译： PCT No.PCT / JP93 / 00364 Sec。 371 1994年12月1日第 102（e）日期1994年12月1日PCT 1993年3月25日PCT公布。 WO94 / 15485 PCT公开号 日期1994年7月21日通过以下方式制备新鲜的三层面的方法：通过将谷物粉与水捏合来制备外层面团; 通过向谷物粉中加入（a）至少一种碱性试剂和（b）藻酸，藻酸，海藻酸盐及其混合物中的藻酸化合物和捏合物来制备内层面团; 与水; 通过所述内层和外层面团的滚动，从每个内层和外层面团制备面片，并且轧制所获得的面片以制成外层/内层/ 外层结构; 通过切割具有这种三层结构的层状面片制备面条，并使面条糊化; 并用一种或多种酸的溶液处理糊化的面条以酸化面条。

公开(公告)号：US06596331B1

公开(公告)日：2003-07-22

申请号：US09647392

申请日：2000-11-30

申请人： Yoshio Nobuyasu ,  Michiyuki Tabuchi ,  Yoshifumi Morita ,  Shohei Matsuyama ,  Nobuyuki Akamatsu

发明人： Yoshio Nobuyasu ,  Michiyuki Tabuchi ,  Yoshifumi Morita ,  Shohei Matsuyama ,  Nobuyuki Akamatsu

IPC分类号： A23L1162

CPC分类号： A23L7/111

摘要： A method for producing fresh pasta products having reduced sourness comprising the steps of: (i) preparing dough by mixing raw materials with water, (ii) preparing pasta threads by extruding the dough; (iii) gelatinizing the pasta threads by sting and/or boiling the pasta (iv) acidifying the gelatinized pasta threads with acid(s) solution; and (v) packing hermetically the acidified pasta threads into food containers and pasteurizing there; wherein the raw flour in the raw materials are those selected to have an ash content of 0.45 wt % or less.

摘要翻译： 一种生产酸度降低的新鲜面食产品的方法，包括以下步骤：（i）通过将原料与水混合来制备面团，（ii）通过挤出面团制备面食丝;（iii）通过刺和/或 煮熟面食（iv）用酸溶液酸化糊化的面食线; 和（v）将酸化的面食线气密地包装到食品容器中并在那里进行巴氏杀菌;其中原料中的原粉是选择为灰分为0.45重量％或更少的那些。