Übersetzung für "Glasnudeln" in Englisch

That the glass noodles not rice, but are made from sprouts.

Buy japanese, korean and chinese glass noodles online.

Add the glass noodles, vegetables and tofu and let them boil for about 4-5 minutes.

Soak the fine Chinese noodles in hot water for about 5 minutes.

Drain mushrooms and noodles and cut them into small pieces.

Add the fine Chinese noodles to the soup and let the mixture simmer for 4-5 minutes.

Put noodles into hot water until they are tender.

You will find Peter either with burnt hands near the furnace, teaching at the university in Berlin with a whole-hearted smile, or testing our glass “noodles”.

Gueng jeud - A soup of chicken, shrimp or pork that is somewhat milder and also contains glass noodles in Chinese style.

Add bamboo shoots, mushrooms, spring onions, carrot, Chinese noodles, fish sauce, soy sauce and (if wanted) coriander and allow the mixture to fry for 3 minutes.

Vegetable Thai Samosa: Fine glass noodles, vegetables, and a hint of lemongrass make these Thai Samosas a delight for all connoisseurs of Asian food, cooked.

The previously one-sided exchange of popular culture between Asia and the US is becoming more equal: witness the popularity of filmmakers like Ang Lee, the influence of Hong Kong on movies like Matrix, the appeal of Chinese characters as tattoos and T-shirts, and the widening availability of sushi and glass noodles in supermarkets.

The essential features of the glass noodles of the invention are characterizable by physicochemical properties such as water absorption capacity, transparency, cooking loss and elasticity and thus define the appearance, cooking behavior and the texture (bite firmness, etc.) of the noodle.

To produce glass noodles, conventionally a paste is first prepared from mung bean starch and water, from which paste by further addition of starch a dough is prepared which can then be extruded, for example through fine nozzles into boiling water.

The object of the present invention is therefore to provide an alternative production of glass noodles of high quality with good economic efficiency.

In addition, the object of the invention is to provide an alternative for the use of optionally chemically modified starches of various origin in the production of glass noodles, in order to reduce production times and production costs.

It has now been found that, surprisingly, starches from genetically modified plants (GMS), preferably from tapioca, corn, wheat and/or potatoes, in particular, from wheat and/or potatoes and very particularly from potatoes, having an amylose content of greater than 25%, preferably >30, in particular >33% (amylose content determined by the method of Hovenkamp-Hermelink et al., 1988, Potato Research 31: 241-246) and a gel strength of about 90-160 g, preferably 100-160 g, in particular 110-160 g (gel strength determined in accordance with Example 3 B) are outstandingly suitable for producing glass noodles or demoldable gels.

The present invention therefore relates to a process for producing glass noodles in which starch, especially starch from tapioca, potatoes, corn and/or wheat, preferably potatoes and/or wheat, in particular potatoes, having an amylose content of at least 25%, preferably >30%, in particular >33% and a gel strength of about 90-160 g, preferably 100-160 g, in particular 110-160 g, is substituted and in processed in a conventional manner to give a glass noodle, in which preferably at least 30%, particularly preferably about 30-90%, in particular about 35-80%, and very particularly about 40-65% of the conventionally used mung bean starch is replaced by said starch.

In the process of the invention for glass noodles preference is furthermore given to starches from tapioca, potatoes, corn and/or wheat which have a phosphate content of at least 0.5 nmol, preferably 1 nmol and in particular 1.5 nmol of glucose-6-phosphate (G6P)/mg of starch (determined by the enzymatic method described in Example 8b of the international patent application WO 97/11188 A1).

The invention also relates to the use of starch, especially a starch from tapioca, potatoes, corn and/or wheat, preferably potatoes and/or wheat, in particular potatoes, having an amylose content of at least 25%, preferably >30% in particular >33% and a gel strength of about 90-160 g, preferably 100-160 g, in particular 110-160, and a phosphate content of at least 0.5 nmol, preferably 1 nmol, and in particular 1.5 nmol of G6P/mg of starch in a process for producing glass noodles or demoldable gels.

In the production of glass noodles, the use according to the invention of GMSs in the process of the invention allows at least 30% of the conventionally required mung bean starch to be replaced, preferably about 30-90%, particularly preferably about 35-80%, and in particular about 40-45% without any significant loss in quality of the glass noodles occurring.

For this purpose, individual glass noodles (diameter 0.4-0.45 mm) after boiling (100 s at 100° C.) and cooling (60 s at 20° C.) were wound round an upper and lower round holder of the instrument, so that the intermediate space was 50 mm.

There was: malaysisches Curry, Malaysian soup, Japanese seafood pancake, asiatische Lion-Meatballs, fried glass noodles with pork, Yogurt-garlic chicken, Reiskuchen, TFC (Taiwanese Fried Chicken), German potato salad and for dessert, apple pie and apple and cinnamon pies.