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1. WO2013172117 - NOUILLES CONGELÉES ET LEUR PROCÉDÉ DE FABRICATION

Numéro de publication WO/2013/172117
Date de publication 21.11.2013
N° de la demande internationale PCT/JP2013/060498
Date du dépôt international 05.04.2013
CIB
A23L 1/16 2006.1
ANÉCESSITÉS COURANTES DE LA VIE
23ALIMENTS OU PRODUITS ALIMENTAIRES; LEUR TRAITEMENT, NON COUVERT PAR D'AUTRES CLASSES
LALIMENTS, PRODUITS ALIMENTAIRES OU BOISSONS NON ALCOOLISÉES NON COUVERTS PAR LES SOUS-CLASSES A21D112; LEUR PRÉPARATION OU TRAITEMENT, p.ex. CUISSON, MODIFICATION DES QUALITÉS NUTRITIVES, TRAITEMENT PHYSIQUE; CONSERVATION DES ALIMENTS OU PRODUITS ALIMENTAIRES EN GÉNÉRAL
1Aliments ou produits alimentaires; Leur préparation ou traitement
10contenant des produits dérivés des céréales
16Types de pâtes alimentaires, p.ex. macaroni, nouilles
CPC
A23L 29/269
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
269of microbial origin, e.g. xanthan or dextran
A23L 29/27
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
269of microbial origin, e.g. xanthan or dextran
27Xanthan not combined with other microbial gums
A23L 7/109
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
A23L 7/11
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
11Filled, stuffed or multilayered pasta
A23L 7/111
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
111Semi-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
A23L 7/113
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
113Parboiled or instant pasta
Déposants
  • 日清フーズ株式会社 NISSHIN FOODS INC. [JP]/[JP]
Inventeurs
  • 入江 謙太朗 IRIE, Kentarou
  • 菅 洋平 SUGA, Youhei
  • 小泉 典夫 KOIZUMI, Norio
  • 渡辺 武紀 WATANABE, Takenori
  • 味谷 陽一郎 MIYA, Youichirou
  • 吉田 亜彦 YOSHIDA, Tsuguhiko
Mandataires
  • 特許業務法人アルガ特許事務所 THE PATENT CORPORATE BODY ARUGA PATENT OFFICE
Données relatives à la priorité
2012-11153915.05.2012JP
201210250795.219.07.2012CN
Langue de publication Japonais (ja)
Langue de dépôt japonais (JA)
États désignés
Titre
(EN) FROZEN NOODLES AND PRODUCTION METHOD THEREFOR
(FR) NOUILLES CONGELÉES ET LEUR PROCÉDÉ DE FABRICATION
(JA) 冷凍麺類とその製造方法
Abrégé
(EN) Provided is a production method for frozen noodles comprising: a step in which a composition that contains xantham gum and that has a viscosity of 30-2000 mPa·s at 60 °C is affixed to cooked noodles, said noodles being obtained by cooking raw noodles produced using a noodle production method that involves rolling; and a step in which the noodles to which the composition has been affixed are frozen.
(FR) L'invention concerne un procédé de fabrication de nouilles congelées, comprenant : une étape dans laquelle une composition, qui contient de la gomme de xanthane et qui a une viscosité comprise entre 30 et 2 000 mPa·s à 60 °C, est fixée aux nouilles cuites, lesdites nouilles étant obtenues par cuisson de nouilles crues réalisées à l'aide d'un procédé de fabrication de nouilles impliquant un abaissement ; et une étape dans laquelle les nouilles, auxquelles la composition a été fixée, sont congelées.
(JA)  冷凍麺類の製造方法であって、ロール製麺法により製造された生麺類を調理して得られた調理済み麺類に、キサンタンガムを含有し且つ60℃での粘度が30~2000mPa・sである組成物を付着させる工程と、当該組成物を付着させた麺類を冷凍する工程を含む、方法。
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