BE894958A - Procede de preparation de nouilles sechees et produits ainsi obtenus - Google Patents
Procede de preparation de nouilles sechees et produits ainsi obtenus Download PDFInfo
- Publication number
- BE894958A BE894958A BE0/209434A BE209434A BE894958A BE 894958 A BE894958 A BE 894958A BE 0/209434 A BE0/209434 A BE 0/209434A BE 209434 A BE209434 A BE 209434A BE 894958 A BE894958 A BE 894958A
- Authority
- BE
- Belgium
- Prior art keywords
- noodles
- raw
- dehydration
- superheated steam
- moisture content
- Prior art date
Links
- 235000012149 noodles Nutrition 0.000 title claims description 183
- 238000000034 method Methods 0.000 title claims description 47
- 230000008569 process Effects 0.000 title claims description 25
- 238000002360 preparation method Methods 0.000 title claims description 5
- 230000018044 dehydration Effects 0.000 claims description 49
- 238000006297 dehydration reaction Methods 0.000 claims description 49
- 230000032683 aging Effects 0.000 claims description 11
- 238000007664 blowing Methods 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 238000010791 quenching Methods 0.000 claims description 7
- 230000000171 quenching effect Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 43
- 238000001704 evaporation Methods 0.000 description 24
- 230000008020 evaporation Effects 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 10
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 230000008602 contraction Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 238000009833 condensation Methods 0.000 description 4
- 230000005494 condensation Effects 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 230000002349 favourable effect Effects 0.000 description 4
- 230000001788 irregular Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000005336 cracking Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 229910000318 alkali metal phosphate Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000010339 dilation Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56178419A JPS5881749A (ja) | 1981-11-09 | 1981-11-09 | 即席乾燥麺の製造方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE894958A true BE894958A (fr) | 1983-03-01 |
Family
ID=16048164
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE0/209434A BE894958A (fr) | 1981-11-09 | 1982-11-09 | Procede de preparation de nouilles sechees et produits ainsi obtenus |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPS5881749A (en, 2012) |
| BE (1) | BE894958A (en, 2012) |
| ZA (1) | ZA828130B (en, 2012) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4438969B1 (ja) * | 2009-07-31 | 2010-03-24 | 日清食品ホールディングス株式会社 | 即席麺の製造方法 |
| JP4654315B1 (ja) | 2009-12-22 | 2011-03-16 | 日清食品ホールディングス株式会社 | 即席麺およびその製造方法 |
| SG186256A1 (en) | 2010-07-01 | 2013-01-30 | Toyo Suisan Kaisha | Dried noodle and process for producing the same |
| JP5911462B2 (ja) | 2013-10-01 | 2016-04-27 | 日清食品ホールディングス株式会社 | 即席麺の製造方法 |
-
1981
- 1981-11-09 JP JP56178419A patent/JPS5881749A/ja active Granted
-
1982
- 1982-11-05 ZA ZA828130A patent/ZA828130B/xx unknown
- 1982-11-09 BE BE0/209434A patent/BE894958A/fr not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| ZA828130B (en) | 1983-09-28 |
| JPS5881749A (ja) | 1983-05-17 |
| JPS6356787B2 (en, 2012) | 1988-11-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RE | Patent lapsed |
Owner name: HOUSE FOOD INDUSTRIAL CY LTD Effective date: 19991130 |