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METHOD FOR MAKING NOODLE, AND METHOD FOR PRODUCING DRIED NOODLE OR FROZEN NOODLE USING THE SAME

机译:制作面条的方法以及使用该方法制造干面条或冷冻面条的方法

摘要

PROBLEM TO BE SOLVED: To provide a technique for attaining moldability improvement and quality improvement of finished noodles at the same time in the production of noodles having potato starch as the main raw material.;SOLUTION: A method for making noodles includes producing noodles having potato starch as the main raw material. The method for making the noodles includes performing at least a noodle dough producing step of performing in any order, the water-adding step of adding water to the main raw material having potato starch as the main ingredient, the heating step of heating the raw material, and the kneading step of kneading the raw material, and the noodle ribbon molding step of molding noodle ribbons by a rolling method after passing the noodle dough producing step.;COPYRIGHT: (C)2012,JPO&INPIT
机译:要解决的问题:提供一种在生产以马铃薯淀粉为主要原料的面条的同时提高成型性和提高面条质量的技术。解决方案:一种制造面条的方法包括生产以土豆为面条的面条淀粉为主要原料。面条的制造方法至少包括以任意顺序进行的面条生面团的制造工序,向以马铃薯淀粉为主要成分的主要原料中添加水的加水工序,加热原料的加热工序。通过面面团制作工序后,通过辊压法成型面条的面条带成型工序;以及面条的成型工序; COPYRIGHT:(C)2012,JPO&INPIT

著录项

  • 公开/公告号JP2011200205A

    专利类型

  • 公开/公告日2011-10-13

    原文格式PDF

  • 申请/专利权人 CALBEE POTATO INC;

    申请/专利号JP20100073344

  • 发明设计人 HAYASE TAKUHIRO;INAGAKI TAKATO;ABE TOMOKO;

    申请日2010-03-26

  • 分类号A23L1/16;

  • 国家 JP

  • 入库时间 2022-08-21 18:25:54

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