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    • 10. 发明申请
    • MANUFACTURING METHOD OF GLUTEN FREE NOODLE
    • 无糖面条的制造方法
    • US20130337125A1
    • 2013-12-19
    • US13523804
    • 2012-06-14
    • Toshio Kobayashi
    • Toshio Kobayashi
    • A23L1/162B65B55/14B65B55/19
    • A23L7/109B65B19/34B65B55/14B65B55/19
    • In a raw material preparing step, a rice powder as a primary raw material powder is added with a water to prepare a mixed raw material. In a kneading step, the mixed raw material is kneaded to form a kneaded substance. In a pressing/extending step, the kneaded substance is pressed and extended to form noodle dough sheet. In a slitting step, the noodle dough sheet is slit into predetermined noodle strand shape to obtain a continuous noodle strand However, these steps maintain a non-alpha state of the rice powder component In a packaging step, a unit-length noodle strand is accommodated in a pouch-like heat-resistant packaging container and hermetically sealed to obtain a packaged unit-length noodle strand, while maintaining a non-alpha state of the rice powder component in the noodle strand.
    • 在原料制备工序中,将作为主要原料粉末的米粉加入水中以制备混合原料。 在捏合步骤中,将混合的原料捏合以形成捏合物。 在压延/延伸步骤中,将捏合的物质压制并延伸以形成面条面片。 在切割步骤中,将面条片切成预定的面条形状以获得连续的面条。然而,这些步骤保持米粉成分的非α状态在包装步骤中,容纳单位面条 在袋状耐热包装容器中进行气密密封以获得包装的单位长度的面条,同时保持面粉条中的米粉成分的非α状态。