JP6695729B2 - プロセス - Google Patents
プロセス Download PDFInfo
- Publication number
- JP6695729B2 JP6695729B2 JP2016081733A JP2016081733A JP6695729B2 JP 6695729 B2 JP6695729 B2 JP 6695729B2 JP 2016081733 A JP2016081733 A JP 2016081733A JP 2016081733 A JP2016081733 A JP 2016081733A JP 6695729 B2 JP6695729 B2 JP 6695729B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- water
- dithiane
- dihydroxy
- flour
- 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 - Fee Related
Links
- 238000000034 method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000012149 noodles Nutrition 0.000 claims description 24
- 239000000796 flavoring agent Substances 0.000 claims description 22
- 235000019634 flavors Nutrition 0.000 claims description 20
- 239000001677 (2R,5R)-1,4-dithiane-2,5-diol Substances 0.000 claims description 13
- YUIOPHXTILULQC-UHFFFAOYSA-N 1,4-Dithiane-2,5-diol Chemical compound OC1CSC(O)CS1 YUIOPHXTILULQC-UHFFFAOYSA-N 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 11
- 239000012267 brine Substances 0.000 claims description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 6
- 239000011707 mineral Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims 1
- 239000000843 powder Substances 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000246354 Satureja Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 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
- A23L7/111—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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
- A23V2200/04—Colour
-
- 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
- A23V2200/15—Flavour affecting agent
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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1506536.0 | 2015-04-17 | ||
| GBGB1506536.0A GB201506536D0 (en) | 2015-04-17 | 2015-04-17 | Process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2016202173A JP2016202173A (ja) | 2016-12-08 |
| JP6695729B2 true JP6695729B2 (ja) | 2020-05-20 |
Family
ID=53298738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2016081733A Expired - Fee Related JP6695729B2 (ja) | 2015-04-17 | 2016-04-15 | プロセス |
Country Status (6)
| Country | Link |
|---|---|
| JP (1) | JP6695729B2 (fr) |
| KR (1) | KR102633891B1 (fr) |
| CN (1) | CN107438369A (fr) |
| GB (1) | GB201506536D0 (fr) |
| SG (1) | SG11201707553YA (fr) |
| WO (1) | WO2016166363A1 (fr) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6913041B2 (ja) * | 2018-02-05 | 2021-08-04 | 日清食品ホールディングス株式会社 | 中華麺用フレーバー及びその製造方法、並びに該中華麺用フレーバーを含有する中華麺及びその製造方法 |
| KR102697156B1 (ko) * | 2023-12-20 | 2024-08-20 | 박승범 | 생라멘 제조방법 |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2955041A (en) * | 1958-12-11 | 1960-10-04 | Lever Brothers Ltd | Flavoring agents and process for imparting a meat-like flavor to an edible composition |
| US3959509A (en) * | 1974-08-23 | 1976-05-25 | International Flavors & Fragrances Inc. | Flavoring foodstuffs using sulfur-containing compounds |
| JPS53121955A (en) * | 1977-03-29 | 1978-10-24 | Miyoujiyou Shiyokuhin Kk | Production of instant noodles |
| US6447615B2 (en) * | 1999-08-10 | 2002-09-10 | National Starch And Chemical Investment Holding Corporation | Sago fluidity starch and use thereof |
| JP2003250437A (ja) * | 2002-02-26 | 2003-09-09 | Q P Corp | 麺類用乾燥卵及び麺類用乾燥卵を用いた麺類 |
| JP4634176B2 (ja) * | 2004-09-10 | 2011-02-16 | 理研ビタミン株式会社 | 即席麺類の風味安定化方法 |
| DE502008000732D1 (de) * | 2007-05-08 | 2010-07-15 | Symrise Gmbh & Co Kg | Substituierte Cyclopropancarbonsäure(3-methyl-cyclohexyl)amide als Geschmacksstoffe |
| CN101273732A (zh) * | 2007-12-28 | 2008-10-01 | 上海新亚富丽华餐饮股份有限公司 | 切面加工方法 |
| KR20100033826A (ko) * | 2008-09-22 | 2010-03-31 | 제이엠바이오 주식회사 | 광천수로부터 알칼리성 고칼슘 미네랄 워터를 제조하는 방법 및 그 장치 |
| CN102178170A (zh) * | 2011-05-20 | 2011-09-14 | 仉长斌 | 一种肉味面条及其制作方法 |
| CN103798632B (zh) * | 2014-02-28 | 2015-08-26 | 昆明东川稷龙工贸有限公司 | 一种东川面条的加工方法 |
-
2015
- 2015-04-17 GB GBGB1506536.0A patent/GB201506536D0/en not_active Ceased
-
2016
- 2016-04-15 JP JP2016081733A patent/JP6695729B2/ja not_active Expired - Fee Related
- 2016-04-18 KR KR1020177029831A patent/KR102633891B1/ko active Active
- 2016-04-18 WO PCT/EP2016/058500 patent/WO2016166363A1/fr not_active Ceased
- 2016-04-18 SG SG11201707553YA patent/SG11201707553YA/en unknown
- 2016-04-18 CN CN201680021610.7A patent/CN107438369A/zh active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| WO2016166363A1 (fr) | 2016-10-20 |
| SG11201707553YA (en) | 2017-11-29 |
| JP2016202173A (ja) | 2016-12-08 |
| KR20170137775A (ko) | 2017-12-13 |
| KR102633891B1 (ko) | 2024-02-07 |
| CN107438369A (zh) | 2017-12-05 |
| GB201506536D0 (en) | 2015-06-03 |
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