JP2881084B2 - Manufacturing method of packaged Chinese noodles - Google Patents
Manufacturing method of packaged Chinese noodlesInfo
- Publication number
- JP2881084B2 JP2881084B2 JP4335211A JP33521192A JP2881084B2 JP 2881084 B2 JP2881084 B2 JP 2881084B2 JP 4335211 A JP4335211 A JP 4335211A JP 33521192 A JP33521192 A JP 33521192A JP 2881084 B2 JP2881084 B2 JP 2881084B2
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- Japan
- Prior art keywords
- noodle
- noodle strings
- noodles
- water
- package
- 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.)
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Description
【０００１】[0001]
【産業上の利用分野】本発明は、包装中華麺の製造方法
に関し、更に詳細には、充分なコシを有する包装中華麺
の製造方法に関する。The present invention relates to a method for producing packed Chinese noodles, and more particularly to a method for producing packed Chinese noodles having sufficient stiffness.
【０００２】[0002]
【従来の技術】従来、保存性の良い中華麺を製造する方
法としては、常法により調製した麺線に茹処理を施し、
これを酸性液に浸漬し麺線のｐＨを下げた後、該麺線を
包装体に充填密封し、次いで、湯殺菌すなわち１００°
Ｃ未満の温度で加熱殺菌する方法が知られている（特開
平４−２００３６１号等）。2. Description of the Related Art Conventionally, as a method for producing Chinese noodles having good preservability, noodle strings prepared by a conventional method are subjected to boiling treatment,
This was immersed in an acidic solution to lower the pH of the noodle strings, and then the noodle strings were filled into a package and sealed.
A method of heat sterilization at a temperature lower than C is known (Japanese Patent Application Laid-Open No. Hei 4-200361).
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、こうし
て得た包装中華麺、特にラーメンに湯を注ぎ短時間加温
した後、スープと共に喫食したところ、常法により得ら
れたラーメンと比較してコシが弱いとの問題があった。However, after pouring hot water into the thus-prepared Chinese noodles, especially ramen, and then warming the ramen for a short time, eating with soup, the stiffness is lower than that of ramen obtained by a conventional method. There was a problem with weakness.
【０００４】本発明者等は、上記問題点を解決するため
に鋭意研究開発を行った結果、上記コシの弱くなる原因
は、保存性を付与するために麺線に酸処理及び加熱殺菌
処理を施すことであることを知った。すなわち、加熱殺
菌処理により麺線にダメージを与えることに加えて、中
華麺においては、かん水により麺ｐＨを高くし、これに
より麺を硬化させ、充分なコシを付与しているのである
が、酸処理を行うと麺ｐＨが低下し、麺が軟化すること
になるのである。The present inventors have conducted intensive research and development in order to solve the above-mentioned problems. As a result, the cause of the weakness of the stiffness is that acid treatment and heat sterilization treatment are applied to the noodle strings in order to impart preservability. I knew it was to give. That is, in addition to damaging the noodle strings by heat sterilization, in Chinese noodles, the pH of the noodles is increased by brackish water, thereby hardening the noodles and imparting sufficient stiffness. The treatment lowers the pH of the noodles and softens the noodles.
【０００５】本発明は、保存性が良好であると共に、充
分なコシがある包装中華麺の製造方法の提供を目的とす
る。An object of the present invention is to provide a method for producing packed Chinese noodles which has good storability and sufficient stiffness.
【０００６】[0006]
【課題を解決するための手段】本発明者等は、上記目的
を達成するため鋭意研究開発を行った結果、茹処理前に
麺線に乾燥処理を施すことにより、上記目的を達成でき
るとの知見を得た。Means for Solving the Problems The present inventors have conducted intensive research and development to achieve the above object, and as a result, it has been found that the above object can be achieved by performing a drying treatment on noodle strings before boiling. Obtained knowledge.
【０００７】上記知見を基に完成された本発明の要旨
は、（ａ）−４００〜−７００ｍｍＨｇの減圧下で８０
〜１５０ｋｇ／ｃｍ２の押圧力により押出し成形された
中華麺の麺線に乾燥処理を施す工程、（ｂ）上記麺線に
茹処理を施す工程、（ｃ）上記麺線に冷却処理を施す工
程、（ｄ）上記麺線に酸処理を施す工程、（ｅ）上記麺
線を包装体に該包装体の含気率が２０〜４０容量％とな
るように充填密封する工程、（ｆ）上記包装体に１００
℃未満の条件で加熱殺菌処理を施す工程、上記（ａ）〜
（ｆ）の工程を有する包装中華麺の製造方法にある。The gist of the present invention, which has been completed based on the above findings, is as follows: (a) 80-80 mmHg under reduced pressure.
A step of drying the noodle strings of Chinese noodles extruded with a pressing force of ~ 150 kg / cm2, a step of (b) a step of boiling the noodle strings, a step of (c) a step of cooling the noodle strings, (D) a step of subjecting the noodle strings to an acid treatment, (e) a step of filling and sealing the noodle strings in a package so that the air content of the package is 20 to 40% by volume, and (f) the packaging. 100 on the body
A step of subjecting to a heat sterilization treatment at a temperature lower than 0 ° C .;
A method for producing a packaged Chinese noodle having the step (f).
【０００８】以下、本発明の内容を詳細に説明する。本
発明の方法を適用できる中華麺としては、例えば、ラー
メン、チャンポン、焼きソバ等があるが、ラーメンが特
に望ましい。Hereinafter, the contents of the present invention will be described in detail. Chinese noodles to which the method of the present invention can be applied include, for example, ramen, champon, baked buckwheat, etc., and ramen is particularly desirable.
【０００９】上記麺を得るに当たっては、先ず、小麦原
料に、必要により澱粉、着色料、卵白、ガム類等を添加
する。小麦原料としては、デュラムセモリナ、強力粉、
準強力小麦粉、中力粉、薄力粉等が例示できるが、デュ
ラムセモリナを使用することが好ましい。その使用量
は、特に制限されないが、上記原料全体の１０重量％以
上好ましくは３０〜８０重量％であることが、本発明の
効果の点でより望ましい。In obtaining the above-mentioned noodles, starch, a coloring agent, egg white, gums and the like are added to a wheat raw material, if necessary. Wheat raw materials include durum semolina, strong flour,
Examples include semi-strong flour, medium flour, and flour, but it is preferable to use durum semolina. Although the amount of use is not particularly limited, it is more preferably 10% by weight or more, preferably 30 to 80% by weight of the entire raw material in view of the effect of the present invention.
【００１０】次いで、上記原料に予め食塩及びかん水を
溶解した水を得られる生地の水分が２５〜４５重量％と
なるように添加し、続いて、上記原料を常法により混捏
し、生地を得る。Next, the dough obtained by previously dissolving salt and brackish water in the raw material is added so that the water content of the dough becomes 25 to 45% by weight, and then the raw material is kneaded by a conventional method to obtain the dough. .
【００１１】次に、得られた生地を、圧延及び／又は展
延して麺帯にした後切り出し麺線としても良いが、上記
生地を減圧下で押出しその直後に適当な長さに切断し、
麺線とすることが望ましい。これにより、得られる包装
中華麺のコシを更に強くすることができる。この場合、
減圧条件としては、−４００〜−７００ｍｍＨｇ好まし
くは−４００〜−６００ｍｍＨｇが望ましい。また、押
出しの押圧力の条件としては、８０〜１５０ｋｇ／ｃｍ
2好ましくは８０〜１３０ｋｇ／ｃｍ2が望ましい。Next, the obtained dough may be rolled and / or spread to form a noodle strip and then cut into noodle strings. However, the dough is extruded under reduced pressure, and then cut to an appropriate length. ,
It is desirable to use noodle strings. Thereby, the stiffness of the obtained packaged Chinese noodles can be further strengthened. in this case,
As the reduced pressure condition, -400 to -700 mmHg, preferably -400 to -600 mmHg is desirable. The conditions for the pressing force of the extrusion are 80 to 150 kg / cm.
2 Preferably 80 to 130 kg / cm 2 is desirable.
【００１２】次いで、上記麺線に乾燥処理を施すことが
望ましい。上記乾燥手段は、特に制限されないが、例え
ば、熱風乾燥があり、その条件としては、温度４０〜１
００°Ｃ、湿度５０〜９５％、３０分〜１５時間、好ま
しくは温度６０〜９０°Ｃ、湿度７０〜９０％、５〜１
３時間が例示できる。また、上記熱風乾燥処理と同時に
マイクロ波又は遠赤外線を照射することもできる。続い
て、得られた麺線を例えば半月から３ケ月程度ねかせる
ことが望ましい。Next, it is desirable to subject the noodle strings to a drying treatment. The drying means is not particularly limited, but includes, for example, hot-air drying.
00 ° C, humidity 50 to 95%, 30 minutes to 15 hours, preferably temperature 60 to 90 ° C, humidity 70 to 90%, 5-1
Three hours can be exemplified. Microwave or far-infrared rays can be irradiated simultaneously with the hot air drying process. Subsequently, the obtained noodle strings are desirably aged for about half a month to three months, for example.
【００１３】次に、上記麺線に、茹上り後の麺線の水分
が例えば５０〜７７重量％好ましくは５５〜６６重量％
となるように茹処理を施す。[0013] Next, the noodle strings after the boiling have a water content of, for example, 50 to 77% by weight, preferably 55 to 66% by weight.
Boil so that
【００１４】次に、得られた茹麺に冷却処理を施す。上
記冷却方法は、麺線を冷却し得るものであれば特に制限
されず、例えば麺線を水冷却する方法、炭酸ガス又は空
気等の冷気を吹き付ける方法等があるが、水冷却する方
法を採用すると、茹麺表面のぬめりを除去することがで
き、麺線どうしの結着を有効に防止することができ、且
つ調理時等のほぐれや喫食時の口当たりを更に良好とな
し得る点で望ましい。水冷却する方法としては、具体的
には茹麺に水シャワー（滝状に流す又は噴霧する水の中
に茹麺を通過させる場合を含む）する方法、流水又は静
水中に浸漬する方法及び上記２方法を併用する方法等が
あるが、最後の方法が最も望ましい。Next, the obtained boiled noodles are subjected to a cooling treatment. The cooling method is not particularly limited as long as it can cool the noodle strings. For example, there are a method of cooling the noodle strings with water, a method of blowing cold air such as carbon dioxide gas or air, and the like, and a method of cooling with water is adopted. Then, it is desirable in that the slimming of the boiled noodle surface can be removed, the binding of the noodle strings can be effectively prevented, and the looseness during cooking and the like and the mouthfeel during eating can be further improved. As a method of water cooling, specifically, a method of performing a water shower (including a case where the boiled noodles are passed through water to be flowed or sprayed) on the boiled noodles, a method of dipping in running water or still water, and the above method Although there are methods in which the two methods are used in combination, the last method is most desirable.
【００１５】上記冷却の条件は、茹麺の品温が冷却開始
後６０秒以内、好ましくは３０秒以内に４０°Ｃ以下、
望ましくは１０〜３０°Ｃ、更に望ましくは１０〜２５
°Ｃになるように設定することが適当である。The cooling conditions are as follows: the temperature of the boiled noodles is 40 ° C. or less within 60 seconds, preferably within 30 seconds after the start of cooling.
Preferably 10 to 30 ° C, more preferably 10 to 25 ° C
It is appropriate to set the temperature to ° C.
【００１６】次に、麺線に酸処理を施す。具体的には、
麺線のｐＨが４．６以下望ましくは３．８〜４．２とな
るように、好ましくは４５℃以下、更に好ましくは５〜
３５℃の有機酸水溶液に浸漬する（尚、本発明のｐＨ
は、麺線１０ｇに純水５０ｇを加えホモジナイザーで２
〜２．５分間粉砕して４〜５分間放置させた後の上澄液
のｐＨである。このｐＨはガラス電極ｐＨメーターを用
いて容易に測定することができる）。上記有機酸水溶液
の温度が上記温度を上回る場合、麺線に過剰に吸水を招
き、得られる包装中華麺のコシがそこなわれる傾向にあ
る。また、麺線のｐＨが４．６を越える場合、保存性が
低下する傾向にある。上記有機酸水溶液に使用する有機
酸としては、例えば乳酸、グルコン酸、リンゴ酸、クエ
ン酸、酒石酸のカルボン酸等が挙げられるが０．１〜
２．０％水溶液として用いるのがよい。該水溶液への浸
漬時間としては１５秒〜１分間が例示される。Next, the noodle strings are subjected to an acid treatment. In particular,
Preferably, the pH of the noodle strings is 4.6 or less, preferably 3.8 to 4.2, preferably 45 ° C or less, more preferably 5 to 5 ° C.
Immersed in an organic acid aqueous solution at 35 ° C.
Is prepared by adding 50 g of pure water to 10 g of noodle strings and adding 2 g with a homogenizer.
The pH of the supernatant after grinding for ~ 2.5 minutes and standing for 4-5 minutes. This pH can be easily measured using a glass electrode pH meter). When the temperature of the organic acid aqueous solution is higher than the above temperature, excessive water absorption is caused in the noodle strings, and the stiffness of the obtained packaged Chinese noodles tends to be deteriorated. In addition, when the pH of the noodle strings exceeds 4.6, the storage stability tends to decrease. Examples of the organic acid used in the organic acid aqueous solution include lactic acid, gluconic acid, malic acid, citric acid, and carboxylic acid of tartaric acid.
It is preferable to use a 2.0% aqueous solution. The immersion time in the aqueous solution is, for example, 15 seconds to 1 minute.
【００１７】次に、該麺線を必要によりほぐす。その際
又はその後、麺線に油脂及び／又は乳化液を付着させる
こともできる。これにより、麺線どうしの結着を更に防
止し得、麺線のほぐれを一層良好とすることができる。Next, the noodle strings are loosened as required. At that time or thereafter, fats and oils and / or emulsions can be attached to the noodle strings. Thereby, the binding of the noodle strings can be further prevented, and the loosening of the noodle strings can be further improved.
【００１８】上記油脂の種類としては、食用の油脂であ
れば特に制限されず、例えばラード・ヘッド等の動物油
及び例えば綿実油・大豆油・菜種油・椿油・パーム油等
の植物油が好適に利用できる。また、使用量としては、
油脂単独で使用する場合、茹麺１００重量部に対して
０．２〜８重量部、好ましくは０．５〜２重量部が適当
である。The kind of the above fats and oils is not particularly limited as long as they are edible fats and fats, and animal oils such as lard head and vegetable oils such as cottonseed oil, soybean oil, rapeseed oil, camellia oil and palm oil can be suitably used. In addition, as the usage amount,
When used alone, 0.2 to 8 parts by weight, preferably 0.5 to 2 parts by weight, is suitable for 100 parts by weight of the boiled noodles.
【００１９】また、乳化液はＯ／Ｗ型のものを使用する
ことができる。乳化液に使用する油脂としては上記した
ものを用いれば良く、一方乳化剤としては例えばレシチ
ン、ショ糖脂肪酸エステル等が好適に使用できる。As the emulsion, an O / W type emulsion can be used. As the oils and fats used in the emulsion, those described above may be used. On the other hand, as the emulsifier, for example, lecithin, sucrose fatty acid ester and the like can be suitably used.
【００２０】上記油脂及び／又は乳化液の付着方法とし
ては、特に制限されず、噴霧・浸漬・塗布等の手段があ
る。The method of adhering the fats and oils and / or the emulsion is not particularly limited, and includes means such as spraying, dipping and coating.
【００２１】次に、得られた麺線を耐熱性を有する袋又
は容器等の包装体に充填するが、この際、麺線の水分は
上記した茹上り後の麺線の水分範囲にあることが望まし
い。上記包装体としては、加熱殺菌に耐え得る耐熱性を
有するものであればすべて使用することができる。次
に、必要により包装体中の空気を窒素ガス等の不活性ガ
スと置換した後、開口部を常法により密封する。Next, the obtained noodle strings are filled in a package such as a bag or a container having heat resistance. Is desirable. As the package, any package having heat resistance that can withstand heat sterilization can be used. Next, if necessary, the air in the package is replaced with an inert gas such as nitrogen gas, and then the opening is sealed by an ordinary method.
【００２２】この場合、包装体の含気率は、特に制限さ
れないが、例えばパウチの場合、その含気率（密封後の
袋内部の気体の体積／密封後の袋の全容積）としては４
０容量％以下、好ましくは２０〜３５容量％、更に好ま
しくは２５〜３５容量％が望ましい。４０容量％を超え
る場合には、殺菌効果が低下すると共に得られる製品が
嵩高くなる傾向にある。一方、２０容量％を下回る場合
には、麺線のほぐれの良さが低下する傾向にある。In this case, the air content of the package is not particularly limited. For example, in the case of a pouch, the air content (volume of gas inside sealed bag / total volume of sealed bag) is 4
0 vol% or less, preferably 20 to 35 vol%, more preferably 25 to 35 vol%. If it exceeds 40% by volume, the bactericidal effect tends to decrease and the resulting product tends to be bulky. On the other hand, if the content is less than 20% by volume, the looseness of the noodle strings tends to decrease.
【００２３】次に、上記包装体に１００°Ｃ以下好まし
くは８０〜９５°Ｃの温度条件で例えば１０〜３０分間
加熱殺菌処理を施すことが望ましい。Next, the package is desirably subjected to a heat sterilization treatment at a temperature of 100 ° C. or less, preferably 80 to 95 ° C., for example, for 10 to 30 minutes.
【００２４】[0024]
【発明の効果】本発明によれば、保存性が良好であると
共に、充分なコシがある包装中華麺を得ることができ
る。According to the present invention, it is possible to obtain a packaged Chinese noodle having good storability and sufficient stiffness.
【００２５】[0025]
【実施例】 実施例１ 準強力小麦粉８０重量部、デュラムセモリナ１０重量
部、澱粉１０重量部に、かん水（リン酸３ナトリウム）
０．５重量部、食塩２．０重量部、水３２重量部からな
る溶液を加えて混捏し、生地を調製した。尚、得られた
生地のｐＨは７．７であった。次いで、得られた生地を
減圧度−５００ｍｍＨｇ、押圧力１００ｋｇ／ｃｍ2の
条件で口径１．６ｍｍの孔から押出し、３０ｃｍの長さ
で切断し麺線を得た。次いで、得られた麺線に温度７０
〜８５°Ｃ、相対湿度８０％の条件で１２時間乾燥処理
を施した後、１０日間ねかした。EXAMPLES Example 1 80 parts by weight of semi-strong flour, 10 parts by weight of durum semolina, 10 parts by weight of starch, and brine (trisodium phosphate)
A solution consisting of 0.5 parts by weight, 2.0 parts by weight of salt and 32 parts by weight of water was added and kneaded to prepare a dough. In addition, pH of the obtained dough was 7.7. Next, the obtained dough was extruded from a hole having a diameter of 1.6 mm under the conditions of a degree of reduced pressure of -500 mmHg and a pressing force of 100 kg / cm 2 , and cut into lengths of 30 cm to obtain noodle strings. Next, a temperature of 70 was applied to the obtained noodle strings.
After drying for 12 hours under the conditions of ~ 85 ° C and relative humidity of 80%, it was aged for 10 days.
【００２６】その後、麺線に約９８°Ｃの条件で３分３
０秒間茹処理を施した。得られた茹麺の水分は、６０重
量％であった。次に、湯を切り上記茹麺に１５°Ｃの水
を、１０秒間シャワーした後、２０°Ｃの水に３０秒間
浸漬した。水浸漬後の茹麺の品温は約２１°Ｃであり、
また、水切り後の水分は６０．８重量％であった。次い
で、該茹麺を２０℃の乳酸水溶液（３％）に３０秒間浸
漬した。得られた麺線のｐＨは４．２であった。次に、
茹麺２００ｇずつポリプロピレン製のパウチ（１４０×
１９０ｍｍ）に充填し、その後、該パウチに９５〜１３
０ｍｌの空気が残るようにヒートシールした。次いで、
上記パウチを処理槽に導入し、続いて、９０°Ｃ条件で
３０分間、加熱殺菌処理を施し、袋入りラーメンを得
た。Thereafter, the noodle strings are placed on the noodle strings at about 98 ° C. for 3 minutes 3
Boiled for 0 seconds. The water content of the obtained boiled noodles was 60% by weight. Next, hot water was cut off, and the boiled noodles were showered with water at 15 ° C for 10 seconds, and then immersed in water at 20 ° C for 30 seconds. The temperature of the boiled noodles after immersion in water is about 21 ° C,
The water content after draining was 60.8% by weight. Next, the boiled noodles were immersed in an aqueous lactic acid solution (3%) at 20 ° C. for 30 seconds. The pH of the obtained noodle strings was 4.2. next,
200g of boiled noodles in polypropylene pouch (140x
190 mm) and then the pouch is 95-13
Heat sealing was performed so that 0 ml of air remained. Then
The pouch was introduced into a treatment tank, and then subjected to a heat sterilization treatment at 90 ° C. for 30 minutes to obtain a bagged ramen.
【００２７】袋入りラーメンを常温で２ケ月間保存した
後、ラーメンを袋から取り出し、耐熱性を有する丼状の
スチロール製容器に入れ、湯を注いで３分間加温した。
次いで、湯を捨てた後、粉末状のラーメンスープ１０ｇ
と湯４００ｇを容器に入れ、喫食した。得られたラーメ
ンは、ほぐれが良好なものであった。また、ラーメンら
しい良好な風味を呈するものであり、更に、充分な歯ご
たえのある良好な食感を呈するものであった。After the ramen in the bag was stored at room temperature for 2 months, the ramen was taken out of the bag, placed in a heat-resistant bowl-shaped styrene-made container, poured into hot water and heated for 3 minutes.
Then, after discarding the hot water, 10 g of powdered ramen soup
And 400 g of hot water were put in a container and ate. The obtained ramen had good looseness. In addition, it had a good flavor like ramen, and also had a good texture with sufficient crunch.
【００２８】[0028]
【比較例１】乾燥処理を行わないことの他は、実施例１
と同様な方法で袋入りラーメンを得た。得られた袋入り
ラーメンを常温で２ケ月間保存した後、実施例１と同様
な方法で加温し喫食したが、コシの弱い不良な食感を呈
するものであった。Comparative Example 1 Example 1 was repeated except that no drying treatment was performed.
A bagged ramen was obtained in the same manner as described above. After the obtained ramen in a bag was stored at room temperature for 2 months, the ramen was heated and eaten in the same manner as in Example 1, but showed a poor texture with weak stiffness.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/16 - 1/162 ──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. 6 , DB name) A23L 1/16-1/162
Claims (2)
圧下で８０〜１５０ｋｇ／ｃｍ２の押圧力により押出し
成形された中華麺の麺線に乾燥処理を施す工程、 （ｂ）上記麺線に茹処理を施す工程、（ｃ）上記麺線に
冷却処理を施す工程、（ｄ）上記麺線に酸処理を施す工
程、（ｅ）上記麺線を包装体に該包装体の含気率が２０
〜４０容量％となるように充填密封する工程、（ｆ）上
記包装体に１００℃未満の条件で加熱殺菌処理を施す工
程、 上記（ａ）〜（ｆ）の工程を有する包装中華麺の製造方
法。(A) a step of drying a Chinese noodle noodle string extruded under a reduced pressure of -400 to -700 mmHg with a pressing force of 80 to 150 kg / cm2; and (b) boiling the noodle string. (C) applying a cooling treatment to the noodle strings, (d) applying an acid treatment to the noodle strings, and (e) placing the noodle strings in a package having an air content of 20%.
(F) a step of subjecting the package to a heat sterilization treatment at a temperature of less than 100 ° C., production of a packaged Chinese noodle having the steps (a) to (f). Method.
したものであることを特徴とする請求項１記載の包装中
華麺の製造方法。2. The method for producing a packed Chinese noodle according to claim 1, wherein the noodle string of (a) uses durum semolina.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4335211A JP2881084B2 (en) | 1992-11-19 | 1992-11-19 | Manufacturing method of packaged Chinese noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4335211A JP2881084B2 (en) | 1992-11-19 | 1992-11-19 | Manufacturing method of packaged Chinese noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06153838A JPH06153838A (en) | 1994-06-03 |
| JP2881084B2 true JP2881084B2 (en) | 1999-04-12 |
Family
ID=18286012
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4335211A Expired - Fee Related JP2881084B2 (en) | 1992-11-19 | 1992-11-19 | Manufacturing method of packaged Chinese noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2881084B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE281082T1 (en) * | 2002-02-26 | 2004-11-15 | Barilla Flli G & R | METHOD FOR PRODUCING COOKED PASTA, IN PARTICULAR FOR PRODUCING READY-TO-EAT HIGHLY PRESERVED DISHES |
| JP6838805B2 (en) * | 2017-01-13 | 2021-03-03 | 日東富士製粉株式会社 | Manufacturing method of Chinese raw noodles and Chinese raw noodles |
-
1992
- 1992-11-19 JP JP4335211A patent/JP2881084B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06153838A (en) | 1994-06-03 |
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