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公开(公告)号：US20150327581A1
公开(公告)日：2015-11-19
申请号：US14758149
申请日：2014-01-16
IPC分类号： A23L1/162
摘要： In the present invention, an uncooked noodle prepared from a main raw material including at least wheat flour and starch is dried in humidified high-temperature heated air using heated air having a humidity of 80 mmHg-300 mmHg and a temperature of 110° C.-150° C. A heated-air-dried instant noodle is thereby obtained which has excellent restorability, and in which a dried noodle block has excellent strength.
摘要翻译： 在本发明中，使用湿度为80mmHg〜300mmHg，温度为110℃的加热空气，在加湿的高温加热空气中干燥由至少包含小麦粉和淀粉的主要原料制成的未煮过的面。 -150℃。由此获得具有优异恢复性的加热空气干燥的方便面，其中干面条块具有优异的强度。
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公开(公告)号：US20150237894A1
公开(公告)日：2015-08-27
申请号：US14422499
申请日：2013-06-18
申请人： NISSHIN FOODS INC.
发明人： Kentarou Irie , Youhei Suga , Norio Koizumi , Takenori Watanabe , Youichirou Miya , Tsuguhiko Yoshida
CPC分类号： B65D47/32 , A23L3/36 , A23L5/15 , A23L7/113 , A23V2002/00 , B65D65/38 , B65D81/3446 , B65D81/3461 , B65D2581/3404
摘要： Provided are frozen noodles which can retain a favorable quality even after microwave thawing. Packaged frozen noodles for microwave cooking comprising a package having a ventilation hole or ventilation holes, wherein a total area of an opening of the ventilation hole or openings of the ventilation holes is 0.02 to 5 cm2 per 100 cm2 of a surface area of the package, and the package contains inside thereof cooked noodles and 1 to 10 parts by mass of water relative to 100 parts by mass of the cooked noodles, and the cooked noodles and the water are frozen.
摘要翻译： 提供即使在微波解冻之后也能保持良好质量的冷冻面条。 用于微波烹饪的包装冷冻面条包括具有通气孔或通风孔的包装，其中通风孔的开口总面积或通风孔的开口的总面积为每100cm2包装表面积0.02至5cm 2， 该包装内含有熟面条和相对于100质量份的煮熟面的1〜10质量份的水分，将熟面条和水冷冻。
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公开(公告)号：US20100323070A1
公开(公告)日：2010-12-23
申请号：US12521685
申请日：2007-12-28
申请人： Jiro Seto , Kenji Fujita
发明人： Jiro Seto , Kenji Fujita
摘要： The present invention directed to instant-prepared fried noodle and aimed to reduce an amount of fats and oils therein and realize those with favorable texture and taste with the simple method without depending on any special device. Dough is prepared by adding 0.3-0.6 weight by percent in total of sodium carbonate and/or potassium carbonate to raw noodle flour like wheat flour, then adding edible acid substance thereto to adjust dough pH to 7.5-8.5, and kneading them with brine water. The dough so produced is rolled, cut, steamed, then seasoning solution or water is absorbed into noodle strings so made and the noodle strings are dried by frying them with oil of 130° C.-160° C. Thereby, an amount of fats and oils in the instant-prepared fried noodle bricks can be reduced without generating any scorching damage in the noodle strings.
摘要翻译： 本发明涉及即食油炸面条，其目的在于减少其中的脂肪和油，并且通过简单的方法实现具有良好的质地和味道的食物，而不依赖于任何特殊的装置。 通过向生粉面粉如小麦粉中加入0.3-0.6重量％的碳酸钠和/或碳酸钾制备面团，然后加入食用酸物质以将面团pH调节至7.5-8.5，并用盐水 。 将如此生产的面团滚动，切割，蒸，然后调味溶液或水被吸收到如此制成的面条中，并且通过用130℃-160℃的油煎炸面条来干燥。因此，一定量的脂肪 油炸面条砖中的油可以减少，而不会在面条中产生任何焦灼伤害。
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4.发明授权Wet toasted pasta having improved hot water pour-over rehydration properties and method of manufacture 有权具有改善的热水倾倒再水合性能的湿烤面食和制造方法
公开(公告)号：US6146682A
公开(公告)日：2000-11-14
申请号：US237117
申请日：1999-01-26
申请人： Nam H. Oh , Eduardo Rios , Francisco Javier Perez , Rafael Carlos Marfil , Silverio Luiz Tecedor , Richard F. Schryer , Edward J. Meyers
发明人： Nam H. Oh , Eduardo Rios , Francisco Javier Perez , Rafael Carlos Marfil , Silverio Luiz Tecedor , Richard F. Schryer , Edward J. Meyers
CPC分类号： B65D1/26 , A23L23/10 , A23L7/109 , B65D81/3453 , B65D2581/3404 , B65D2581/3456
摘要： Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal porous structure that provides a low density and quick cooking characteristics. The products also are characterized by excellent cooked yield properties. The method of making the products involves sheeting or extrusion under no vacuum or low vacuum followed by toasting under controlled conditions to obtain partially pre-cooked pasta.
摘要翻译： 现在已经开发了快速烹饪并具有常规面食的外观和质地的湿烤面食产品。 产品部分预先烹饪，并且具有独特的内部多孔结构，提供低密度和快速烹饪特性。 该产品的特征还在于优良的煮熟性能。 制造产品的方法涉及在无真空或低真空下的片材或挤出，然后在受控条件下烘烤以获得部分预熟的面食。
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公开(公告)号：US5573804A
公开(公告)日：1996-11-12
申请号：US313766
申请日：1994-09-28
申请人： Jau Y. Hsu
发明人： Jau Y. Hsu
摘要： Dry uncooked folded, intertwined long pasta is steamed to obtain a surface-gelatinised pasta which then is contacted with water to obtain a wet pasta, and the wet pasta is steamed.
摘要翻译： 将未煮熟的未煮熟的折叠的缠绕的长面食蒸去以获得表面糊化的面食，然后与水接触以获得湿面食，并将湿面食蒸。
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公开(公告)号：US4234617A
公开(公告)日：1980-11-18
申请号：US29634
申请日：1979-04-13
CPC分类号： A23L7/109
摘要： Instant cooking noodles are prepared from a dough comprising a cereal flour and a hydrolyzate of a starch derived from a root or stalk of a plant having a D.E. of 1 to 10. The dough is rolled into a sheet having a thickness of less than 2 mm, the sheet is cut into strips, the strips are steamed, and the steamed strips are dried.
摘要翻译： 速食烹饪面是由包含谷物粉的面团和源自植物的根或茎的淀粉的水解产物制成的，所述植物具有D.E. 将面团卷成厚度小于2mm的片材，将片材切成条状，将条条蒸干，并将蒸的条状物干燥。
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公开(公告)号：US20160198743A1
公开(公告)日：2016-07-14
申请号：US14898868
申请日：2014-09-25
申请人： NISSHIN FOODS INC.
摘要： This method for producing cooked fresh pasta with a sauce involves: a fresh pasta preparation step of preparing a dough by adding water to a raw material flour, obtaining a fresh pasta by extruding the dough at a pressure of from 35 to 100 kgf/cm2, and subjecting the fresh pasta to a dry heating treatment to adjust the mass of the fresh pasta after the treatment to 80 to 97 mass % with respect to the mass of the fresh pasta before the treatment; and a cooking step of obtaining cooked fresh pasta by boil-cooking or steam-cooking the fresh pasta after the dry heating treatment. Preferably, the raw material flour contains an emulsifier, and a flour material including wheat flour as a main component; and the content of the emulsifier is from 0.2 to 2 parts by mass with respect to 100 parts by mass of the flour material.
摘要翻译： 用酱汁生产熟面食的方法包括：通过向原料面粉中加水来制备面团的新鲜面食制备步骤，通过在35-100kgf / cm2的压力下挤出面团获得新鲜的面食， 对新鲜面食进行干燥加热处理，将处理后的新鲜面食的质量相对于处理前的新鲜面食的质量调整为80〜97质量％ 以及在干燥加热处理之后通过煮熟或蒸煮蒸煮新鲜面食来获得煮熟的新鲜面食的烹饪步骤。 优选地，原料面粉含有乳化剂和包含小麦粉作为主要成分的面粉材料; 相对于100质量份的面粉材料，乳化剂的含量为0.2〜2质量份。
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公开(公告)号：US20140030406A1
公开(公告)日：2014-01-30
申请号：US13951452
申请日：2013-07-25
IPC分类号： A23L1/162
摘要： Provided is a bundle of fresh noodles which become less-wavy, straight noodles when the instant noodles are cooked with hot water, while maintaining an existing manufacturing line as much as possible. The noodle strings are stacked on a conveyor such that adjacent noodle strings are in a non-parallel state and each noodle string bends to have a substantially spiral shape. The plurality of noodle strings are arranged to overlap one another and form a substantially flat bundle of noodle strings. Each of the noodle strings forming fresh noodles bends and repeatedly forms loops on the conveyor. The loops are arranged to be sequentially shifted in a direction opposite a conveyance direction of the conveyor.
摘要翻译： 提供了一束新鲜的面条，当方便面用热水烹饪时变得不那么波浪，直的面条，同时尽可能地保持现有的生产线。 将面条堆叠在传送带上，使得相邻的面条处于非平行状态，并且每个面条条弯曲成具有基本螺旋形状。 多个面条排列成彼此重叠并形成基本平坦的面条束。 每个面条形成新鲜的面条弯曲，并在输送机上反复形成环。 这些环布置成在与输送机的输送方向相反的方向上顺序地移动。
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公开(公告)号：US20130337125A1
公开(公告)日：2013-12-19
申请号：US13523804
申请日：2012-06-14
申请人： Toshio Kobayashi
发明人： Toshio Kobayashi
摘要： In a raw material preparing step, a rice powder as a primary raw material powder is added with a water to prepare a mixed raw material. In a kneading step, the mixed raw material is kneaded to form a kneaded substance. In a pressing/extending step, the kneaded substance is pressed and extended to form noodle dough sheet. In a slitting step, the noodle dough sheet is slit into predetermined noodle strand shape to obtain a continuous noodle strand However, these steps maintain a non-alpha state of the rice powder component In a packaging step, a unit-length noodle strand is accommodated in a pouch-like heat-resistant packaging container and hermetically sealed to obtain a packaged unit-length noodle strand, while maintaining a non-alpha state of the rice powder component in the noodle strand.
摘要翻译： 在原料制备工序中，将作为主要原料粉末的米粉加入水中以制备混合原料。 在捏合步骤中，将混合的原料捏合以形成捏合物。 在压延/延伸步骤中，将捏合的物质压制并延伸以形成面条面片。 在切割步骤中，将面条片切成预定的面条形状以获得连续的面条。然而，这些步骤保持米粉成分的非α状态在包装步骤中，容纳单位面条 在袋状耐热包装容器中进行气密密封以获得包装的单位长度的面条，同时保持面粉条中的米粉成分的非α状态。
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公开(公告)号：US20130287921A1
公开(公告)日：2013-10-31
申请号：US13931034
申请日：2013-06-28
发明人： Yoshiaki Nagayama
IPC分类号： A23L1/162
摘要： A process for instant dried noodles is provided wherein durum wheat flour is used as a main raw material, and in addition solid fat or oil is added, and in the noodle producing process dough obtained by a conventional method is made to a small mass or a plate shape by applying a pressure to the dough under reduced pressure, cut out to as a form of noodle strip, gelatinized, and dried with hot wind. Instant pasta having extremely excellent in taste, texture and unfastening can be prepared. Thereby instant noodles (which cannot be obtained in the prior art) can be produced using durum wheat flour as a main raw material.
摘要翻译： 提供了一种速溶干面的方法，其中使用硬粒小麦粉作为主要原料，另外加入固体脂肪或油，并且将通过常规方法获得的面条生产过程中的面团制成小块或 通过在减压下对面团施加压力来切割成板状，切成面条的形式，糊化并用热风干燥。 可以制备具有极好的味道，质地和松开性的即食面食。 因此，可以使用硬粒小麦粉作为主要原料来制造方便面（在现有技术中不能获得）。
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