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1. 发明专利

JP2011072305A Production method of boiled noodle and production method of frozen noodle 有权
标题翻译：锅炉生产方法及冷冻生产方法
公开(公告)号：JP2011072305A
公开(公告)日：2011-04-14
申请号：JP2010190426
申请日：2010-08-27
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： IRIE KENTARO , MAEDA TATSURO , FUJII TOMOYUKI , KUNITO NORIYOSHI
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a production method of boiled noodle, capable of obtaining low calorie boiled noodle boiled with a high yield but having a firm texture appropriate for noodle.
SOLUTION: There is provided a production method of boiled noodle characterized by boiling dried noodle containing 0.5-15 mass% gluten to be 250-400 mass% yield. Preferably, the boiled noodle obtained by the production method is treated by freezing.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种煮面条的生产方法，能够以高产量获得低热量煮沸的面条，但具有适合面条的坚固的质地。提供了一种煮面条的生产方法，其特征在于含有0.5-15质量％谷蛋白的沸腾干面为250-400质量％的产率。优选地，通过制造方法获得的煮面被冷冻处理。版权所有（C）2011，JPO＆INPIT

2. 发明专利

JP2010130980A Method for producing triple-layer noodle 有权
标题翻译：生产三层面的方法
公开(公告)号：JP2010130980A
公开(公告)日：2010-06-17
申请号：JP2008311964
申请日：2008-12-08
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： FUJII TOMOYUKI , ITO SHUN , KUNITO NORIYOSHI , ASAHINA KENTA , KAJIO FUSAKI , FUJITA AKIO
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a method for producing triple-layer noodle which enables production of noodle having the same or better quality as or than that of hand-extended noodle in smoothness, elasticity, palate feeling such as crispy feeling, appearance such as luster or transparency, lateness in getting soft after boiled, and easiness of getting loose, in a machine noodle-making method. SOLUTION: The method for producing triple-layer noodle comprises putting an inner layer noodle strip between two outer layer noodle strips and complex-rolling the noodle strips to produce a triple-layer noodle strip; and cutting out the triple-layer noodle strip into noodle ribbons. The outer layer noodle strip comprises a pushed out noodle strip, and the inner layer noodle strip comprises a rolled/extended noodle strip. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：待解决的问题：提供一种三层面条的制造方法，其能够以平滑度，弹性，感觉如松脆感等方式生产具有与手持面相同或更好质量的面条，在机器面条制作方法中，光泽或透明度的外观，煮后的软化迟钝，容易松动等。解决方案：生产三层面的方法包括将内层面条放在两个外层面条之间，复合卷起面条，制成三层面条; 并将三层面条切成面条。外层面条包括被推出的面条，内层面条包括轧制/延伸面条。版权所有（C）2010，JPO＆INPIT

3. 发明专利

JP2010130979A Method for producing dried noodle 有权
标题翻译：生产干燥方式的方法
公开(公告)号：JP2010130979A
公开(公告)日：2010-06-17
申请号：JP2008311963
申请日：2008-12-08
申请人： Nisshin Foods Kk , 日清フーズ株式会社
发明人： FUJII TOMOYUKI , ITO SHUN , KUNITO NORIYOSHI , ASAHINA KENTA , KAJIO FUSAKI , FUJITA AKIO
IPC分类号： A23L7/109
摘要： PROBLEM TO BE SOLVED: To provide a method for producing dried noodle which enables production of dried noodle having the same or better quality as or than that of hand-extended noodle in elasticity, palate feeling such as crispy feeling to the teeth, lateness in getting soft after being boiled, and easiness of getting loose, in a machine noodle-making method. SOLUTION: The method for producing dried noodle comprises cutting out a noodle strip into noodle ribbons, and drying the noodle ribbons. In the method, the noodle ribbons are dried so as to reduce the moisture to ≤15 mass%, and thereafter, the thus-obtained dried noodle is aged in an atmosphere at 60-70°C for 24-60 hours under irradiation with far-infrared ray. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：待解决的问题：提供一种生产干面的方法，其能够生产具有与延伸面的弹性相同或更好质量的干面，对牙齿感觉如酥脆的感觉，在机器面条制作方法中，在煮沸后变得柔软，容易松动的时间过长。解决方案：生产干面的方法包括将面条切成面条，干燥面条。在该方法中，将面条干燥以将水分降低至≤15质量％，然后将如此获得的干面在60-70℃的气氛中老化24-60小时，同时照射远 -红外线。版权所有（C）2010，JPO＆INPIT

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