JP2014012016A5 - - Google Patents

Download PDF

Info

Publication number
JP2014012016A5
JP2014012016A5 JP2013174912A JP2013174912A JP2014012016A5 JP 2014012016 A5 JP2014012016 A5 JP 2014012016A5 JP 2013174912 A JP2013174912 A JP 2013174912A JP 2013174912 A JP2013174912 A JP 2013174912A JP 2014012016 A5 JP2014012016 A5 JP 2014012016A5
Authority
JP
Japan
Prior art keywords
hot air
temperature
dried noodles
speed
less
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
JP2013174912A
Other languages
Japanese (ja)
Other versions
JP5871868B2 (en
JP2014012016A (en
Filing date
Publication date
Application filed filed Critical
Priority to JP2013174912A priority Critical patent/JP5871868B2/en
Priority claimed from JP2013174912A external-priority patent/JP5871868B2/en
Publication of JP2014012016A publication Critical patent/JP2014012016A/en
Publication of JP2014012016A5 publication Critical patent/JP2014012016A5/ja
Application granted granted Critical
Publication of JP5871868B2 publication Critical patent/JP5871868B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Claims (3)

蒸煮及び/又はボイルによってα化処理した麺線を、熱風によって水分含量５％以上１５％未満まで乾燥した後、高温高速熱風により該麺線の表層部を膨化させる膨化処理を施すことを特徴とする即席熱風乾燥麺の製造方法 The noodle strings that have been pregelatinized by steaming and / or boiling are dried with hot air to a moisture content of 5% or more and less than 15% , and then subjected to a swelling process for expanding the surface layer of the noodle strings with high-temperature , high-speed hot air. To make instant hot air dried noodles 前記高温高速熱風による処理が、温度１０５〜１３０℃、風速３０〜７０ｍ/ｓ、１５〜１２０秒間である請求項１に記載の即席熱風乾燥麺の製造方法The method for producing instant hot air dried noodles according to claim 1, wherein the treatment with the high-temperature high-speed hot air is performed at a temperature of 105 to 130 ° C, a wind speed of 30 to 70 m / s, and 15 to 120 seconds. 前記水分含量を５％以上１５％未満に乾燥するための熱風が、６０〜１００℃である請求項１又は２に記載の即席熱風乾燥麺の製造方法  The method for producing instant hot air dried noodles according to claim 1 or 2, wherein the hot air for drying the water content to 5% or more and less than 15% is 60 to 100 ° C.
JP2013174912A 2010-08-20 2013-08-26 Production method of instant hot air dried noodles Active JP5871868B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2013174912A JP5871868B2 (en) 2010-08-20 2013-08-26 Production method of instant hot air dried noodles

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2010184776 2010-08-20
JP2010184776 2010-08-20
JP2013174912A JP5871868B2 (en) 2010-08-20 2013-08-26 Production method of instant hot air dried noodles

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
JP2011179887A Division JP5436504B2 (en) 2010-08-20 2011-08-19 Production method of instant hot air dried noodles

Publications (3)

Publication Number Publication Date
JP2014012016A JP2014012016A (en) 2014-01-23
JP2014012016A5 true JP2014012016A5 (en) 2014-09-18
JP5871868B2 JP5871868B2 (en) 2016-03-01

Family

ID=46057392

Family Applications (2)

Application Number Title Priority Date Filing Date
JP2011179887A Active JP5436504B2 (en) 2010-08-20 2011-08-19 Production method of instant hot air dried noodles
JP2013174912A Active JP5871868B2 (en) 2010-08-20 2013-08-26 Production method of instant hot air dried noodles

Family Applications Before (1)

Application Number Title Priority Date Filing Date
JP2011179887A Active JP5436504B2 (en) 2010-08-20 2011-08-19 Production method of instant hot air dried noodles

Country Status (1)

Country Link
JP (2) JP5436504B2 (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8962698B2 (en) 2011-01-28 2015-02-24 Tate & Lyle Ingredients Americas Llc Rebaudioside-mogroside V blends
JP5355739B2 (en) * 2012-03-30 2013-11-27 日清食品ホールディングス株式会社 Instant noodle drying method and drying apparatus
GB201217700D0 (en) 2012-08-01 2012-11-14 Tate & Lyle Ingredients Sweetener compositions containing rebaudioside B
JP6463958B2 (en) * 2014-12-02 2019-02-06 日清食品ホールディングス株式会社 Instant hot air dry noodle manufacturing method and instant hot air dry noodle
JP6510851B2 (en) * 2015-03-26 2019-05-08 日清食品ホールディングス株式会社 Method of producing instant hot air dry noodle and instant hot air dry noodle
JP6603465B2 (en) * 2015-03-26 2019-11-06 日清食品ホールディングス株式会社 Manufacturing method of instant non-fried noodles and instant non-fried noodles
JP6510850B2 (en) * 2015-03-26 2019-05-08 日清食品ホールディングス株式会社 Method of producing instant hot air dry noodle and instant hot air dry noodle
JP6661307B2 (en) * 2015-08-31 2020-03-11 大塚電子株式会社 Microspectrometer
JP6342930B2 (en) 2016-03-07 2018-06-13 日清食品ホールディングス株式会社 Production method of instant fried noodles
JP6334623B2 (en) * 2016-08-31 2018-05-30 日清食品ホールディングス株式会社 Method for producing non-fried noodles
JP6353499B2 (en) 2016-08-31 2018-07-04 日清食品ホールディングス株式会社 Method for producing fried noodles
CN108576712A (en) * 2018-04-28 2018-09-28 济宁学院 A kind of method that superheated steam and hot air combined drying prepare the full powder of water chestnut

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5332142A (en) * 1976-09-02 1978-03-27 Nissin Food Products Ltd Production of dry noodle by high temperature air stream
JPS5988055A (en) * 1982-11-11 1984-05-21 House Food Ind Co Ltd Method for drying noodle with superheated steam
JP2837115B2 (en) * 1995-08-14 1998-12-14 明星食品株式会社 Manufacturing method of instant dried noodles
JP3527132B2 (en) * 1999-04-14 2004-05-17 明星食品株式会社 Manufacturing method of grooved instant noodles
JP2002253152A (en) * 2001-03-02 2002-09-10 Sanyo Shokuhin Kk Method for producing instant noodle
JP4438969B1 (en) * 2009-07-31 2010-03-24 日清食品ホールディングス株式会社 Instant noodle manufacturing method

Similar Documents

Publication Publication Date Title
JP2014012016A5 (en)
JP2015065963A5 (en)
JP2016505481A5 (en)
MX2012008876A (en) Instant noodles and method of producing same.
JP2015077978A5 (en)
BR112017012751A2 (en) dried noodles and production method of these
JP2018108087A5 (en)
MX2016002977A (en) Dried instant noodle and production method for same.
JP2013046611A5 (en)
JP2015080458A5 (en)
JP2017035073A5 (en) Process for producing processed ginger and functional food containing processed ginger
ES2549363R1 (en) Instant rice manufacturing method, instant rice obtained by the instant rice manufacturing method, and device used in the instant rice manufacturing method
RU2012148339A (en) METHOD FOR CONSERVING COMPOTE FROM PEAR AND QUince
JP2014507254A5 (en)
RU2016125632A (en) METHOD FOR PRODUCING FAST NOODLES
JP2013209647A5 (en)
TH131350B (en) Instant noodles and a method for producing the same
JP2015164711A5 (en)
RU2014111719A (en) METHOD FOR CONSERVATION OF MARANT PANTS
UA72873U (en) Method for making quince chips
UA85219U (en) Method for producing phycobiliprotein water extract from spirulina biomass
TH181816A (en) Methods for producing instant noodles
UA97255U (en) Method for producing jelly on the mixture of low-esterified pectin and gelatin
UA97251U (en) Method for producing jelly on the mixture of low-esterified pectin and gelatin
TH9939C3 (en) Dry powder preparation process of beta-cyclodextrin complex (beta-cyclodextrin) and warfarin (Warfarin)