MY161634A - A method for producing high lipophilic antioxidants noodle products - Google Patents

A method for producing high lipophilic antioxidants noodle products

Info

Publication number
MY161634A
MY161634A MYPI2013003615A MYPI2013003615A MY161634A MY 161634 A MY161634 A MY 161634A MY PI2013003615 A MYPI2013003615 A MY PI2013003615A MY PI2013003615 A MYPI2013003615 A MY PI2013003615A MY 161634 A MY161634 A MY 161634A
Authority
MY
Malaysia
Prior art keywords
noodles
lipophilic antioxidants
dough
products
solid state
Prior art date
Application number
MYPI2013003615A
Inventor
Voon Phooi Tee Dr
Miskandar Mat Sahri Dr
Lim Wei Huei Dr
Lai Oi Ming Dr
Tan Chin Ping Dr
Wee Ting Lai
Original Assignee
Malaysian Palm Oil Board
Univ Putra Malaysia (Upm)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Malaysian Palm Oil Board, Univ Putra Malaysia (Upm) filed Critical Malaysian Palm Oil Board
Priority to MYPI2013003615A priority Critical patent/MY161634A/en
Priority to PCT/MY2014/000243 priority patent/WO2015050430A1/en
Publication of MY161634A publication Critical patent/MY161634A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/113—Parboiled or instant pasta

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Noodles (AREA)

Abstract

THE PRESENT INVENTION PROVIDES METHOD ON PREPARING NOODLE PRODUCTS REGARDLESS IN ANY FORM WHICH CONTAIN STABLE DELIVERY OF LIPOPHILIC ANTIOXIDANTS FROM THE SOURCE OF RED PALM OLEIN. A SOLID STATE DELIVERY SYSTEM WHICH IS INVENTED WAS INTRODUCED INTO THE NOODLE PREPARATION STEPS. NOODLES ARE PREPARED BY MIXING FLOUR, WATER, RED PALM OLEIN SOLID STATE DELIVERY SYSTEM AND OTHER INGREDIENTS INTO A DOUGH. THE DOUGH CAN BE SHAPED INTO NOODLES AND PRECOOKED WITH STEAM. THE FRESH NOODLES ARE DRIED WITH A FLOW OF HIGH VELOCITY AIR AT TEMPERATURE OF BETWEEN 30-110°C TO MOISTURE CONTENT LESS THAN ABOUT 15%. ONCE DRIED, THE PRODUCTS CAN BE PACKAGED AS A BRICK AND THE PRODUCT CAN BE STORED AT AMBIENT TEMPERATURE FOR LONG PERIODS OF TIME. THE MOST ILLUSTRATIVE DRAWING:
MYPI2013003615A 2013-10-03 2013-10-03 A method for producing high lipophilic antioxidants noodle products MY161634A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
MYPI2013003615A MY161634A (en) 2013-10-03 2013-10-03 A method for producing high lipophilic antioxidants noodle products
PCT/MY2014/000243 WO2015050430A1 (en) 2013-10-03 2014-09-30 A method for producing high lipophilic antioxidants noodle products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MYPI2013003615A MY161634A (en) 2013-10-03 2013-10-03 A method for producing high lipophilic antioxidants noodle products

Publications (1)

Publication Number Publication Date
MY161634A true MY161634A (en) 2017-04-28

Family

ID=52778955

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2013003615A MY161634A (en) 2013-10-03 2013-10-03 A method for producing high lipophilic antioxidants noodle products

Country Status (2)

Country Link
MY (1) MY161634A (en)
WO (1) WO2015050430A1 (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11470866B2 (en) 2015-10-30 2022-10-18 Toroz Pte. Ltd. Processing method to make low oil content noodles and other foods produced by the same
CN105455094A (en) * 2015-11-21 2016-04-06 广州聚注专利研发有限公司 Fat-reducing flavoring bag and preparation technology thereof and instant noodle
CN105558794A (en) * 2015-12-03 2016-05-11 石林 Herba andrographis noodle and method for manufacturing same
MY192213A (en) * 2016-05-23 2022-08-08 Attest Res Sdn Bhd A composition for preventing or mitigating dementia
CN107455662A (en) * 2017-09-13 2017-12-12 平潭县开泰生态农业有限公司 A kind of pigeonpea vermicelli and preparation method thereof
CN107692030A (en) * 2017-09-30 2018-02-16 李修龙 A kind of non-fried type coarse grain instant noodles
JP6774718B2 (en) * 2018-02-14 2020-10-28 日本製粉株式会社 How to make half-raw noodles
CN108685018B (en) * 2018-04-25 2022-03-11 想念食品股份有限公司 Compound antibacterial agent for noodles, preparation method of compound antibacterial agent, premixed flour for noodles and noodles
KR102404281B1 (en) * 2021-08-24 2022-05-31 표진호 Functional noodles for aged people and manufacturing method for the same

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR800000123B1 (en) * 1976-12-28 1980-03-08 이도우 준지 Method for producing non-fried dry instant noodles
US6322840B2 (en) * 1999-03-16 2001-11-27 Nestec S.A. Pasta product and manufacture thereof
US7803413B2 (en) * 2005-10-31 2010-09-28 General Mills Ip Holdings Ii, Llc. Encapsulation of readily oxidizable components
WO2011078788A1 (en) * 2009-12-23 2011-06-30 Nestle Singapore (Pte) Ltd An instant oil fried noodle containing iron and its proces op preparation

Also Published As

Publication number Publication date
WO2015050430A1 (en) 2015-04-09

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