METHOD FOR PRODUCING COOKED NOODLE
To provide a cooked noodle that has a good flavor and seasoning compatibility, and has a good texture.SOLUTION: Provided is a method for producing cooked noodle. The method comprises a step of frying a pregelatinized noodle, the pregelatinized noodle is a multi-layer noodle having a multi-layer stru...
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| creator | HARIGAI KOHEI MIYATA ATSUYUKI |
| description | To provide a cooked noodle that has a good flavor and seasoning compatibility, and has a good texture.SOLUTION: Provided is a method for producing cooked noodle. The method comprises a step of frying a pregelatinized noodle, the pregelatinized noodle is a multi-layer noodle having a multi-layer structure, the raw material flour of both outermost layers of the multi-layer structure contains a dry heat-treated wheat flour, and the contained amount of the dry heat-treated wheat flour in the raw material flour of the layers other than the outermost layer is smaller than that of the raw material flour of the outermost layer.SELECTED DRAWING: None
【課題】風味、及び調味料ののりが良く、かつ良好な食感を有する調理済み麺類の提供。【解決手段】調理済み麺類の製造方法。該方法は、α化した麺類を炒める工程を含み、該α化した麺類は、多層構造を有する多層麺類であり、該多層構造の両最外層の原料粉は乾熱処理小麦粉を含有し、該最外層以外の層の原料粉における乾熱処理小麦粉の含有量は、該最外層の原料粉と比べて少ない。【選択図】なし |
| format | Patent |
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【課題】風味、及び調味料ののりが良く、かつ良好な食感を有する調理済み麺類の提供。【解決手段】調理済み麺類の製造方法。該方法は、α化した麺類を炒める工程を含み、該α化した麺類は、多層構造を有する多層麺類であり、該多層構造の両最外層の原料粉は乾熱処理小麦粉を含有し、該最外層以外の層の原料粉における乾熱処理小麦粉の含有量は、該最外層の原料粉と比べて少ない。【選択図】なし</description><language>eng ; jpn</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20211011&DB=EPODOC&CC=JP&NR=2021158941A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20211011&DB=EPODOC&CC=JP&NR=2021158941A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HARIGAI KOHEI</creatorcontrib><creatorcontrib>MIYATA ATSUYUKI</creatorcontrib><title>METHOD FOR PRODUCING COOKED NOODLE</title><description>To provide a cooked noodle that has a good flavor and seasoning compatibility, and has a good texture.SOLUTION: Provided is a method for producing cooked noodle. The method comprises a step of frying a pregelatinized noodle, the pregelatinized noodle is a multi-layer noodle having a multi-layer structure, the raw material flour of both outermost layers of the multi-layer structure contains a dry heat-treated wheat flour, and the contained amount of the dry heat-treated wheat flour in the raw material flour of the layers other than the outermost layer is smaller than that of the raw material flour of the outermost layer.SELECTED DRAWING: None
【課題】風味、及び調味料ののりが良く、かつ良好な食感を有する調理済み麺類の提供。【解決手段】調理済み麺類の製造方法。該方法は、α化した麺類を炒める工程を含み、該α化した麺類は、多層構造を有する多層麺類であり、該多層構造の両最外層の原料粉は乾熱処理小麦粉を含有し、該最外層以外の層の原料粉における乾熱処理小麦粉の含有量は、該最外層の原料粉と比べて少ない。【選択図】なし</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFDydQ3x8HdRcPMPUggI8ncJdfb0c1dw9vf3dnVR8PP3d_Fx5WFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgZGhoamFpYmho7GRCkCAHCxIsg</recordid><startdate>20211011</startdate><enddate>20211011</enddate><creator>HARIGAI KOHEI</creator><creator>MIYATA ATSUYUKI</creator><scope>EVB</scope></search><sort><creationdate>20211011</creationdate><title>METHOD FOR PRODUCING COOKED NOODLE</title><author>HARIGAI KOHEI ; MIYATA ATSUYUKI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2021158941A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2021</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HARIGAI KOHEI</creatorcontrib><creatorcontrib>MIYATA ATSUYUKI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HARIGAI KOHEI</au><au>MIYATA ATSUYUKI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING COOKED NOODLE</title><date>2021-10-11</date><risdate>2021</risdate><abstract>To provide a cooked noodle that has a good flavor and seasoning compatibility, and has a good texture.SOLUTION: Provided is a method for producing cooked noodle. The method comprises a step of frying a pregelatinized noodle, the pregelatinized noodle is a multi-layer noodle having a multi-layer structure, the raw material flour of both outermost layers of the multi-layer structure contains a dry heat-treated wheat flour, and the contained amount of the dry heat-treated wheat flour in the raw material flour of the layers other than the outermost layer is smaller than that of the raw material flour of the outermost layer.SELECTED DRAWING: None
【課題】風味、及び調味料ののりが良く、かつ良好な食感を有する調理済み麺類の提供。【解決手段】調理済み麺類の製造方法。該方法は、α化した麺類を炒める工程を含み、該α化した麺類は、多層構造を有する多層麺類であり、該多層構造の両最外層の原料粉は乾熱処理小麦粉を含有し、該最外層以外の層の原料粉における乾熱処理小麦粉の含有量は、該最外層の原料粉と比べて少ない。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR PRODUCING COOKED NOODLE |
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