JPH0126664B2 - - Google Patents
Info
- Publication number
- JPH0126664B2 JPH0126664B2 JP55137435A JP13743580A JPH0126664B2 JP H0126664 B2 JPH0126664 B2 JP H0126664B2 JP 55137435 A JP55137435 A JP 55137435A JP 13743580 A JP13743580 A JP 13743580A JP H0126664 B2 JPH0126664 B2 JP H0126664B2
- Authority
- JP
- Japan
- Prior art keywords
- noodle strips
- noodle
- width
- medium
- raw noodle
- 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.)
- Expired
Links
- 235000012149 noodles Nutrition 0.000 claims description 219
- 238000000034 method Methods 0.000 claims description 39
- 238000010025 steaming Methods 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000012545 processing Methods 0.000 claims description 9
- 229920006395 saturated elastomer Polymers 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims 12
- 238000001035 drying Methods 0.000 description 27
- 239000000047 product Substances 0.000 description 20
- 235000008446 instant noodles Nutrition 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000005096 rolling process Methods 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 230000037303 wrinkles Effects 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 229940111205 diastase Drugs 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000006073 displacement reaction Methods 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 210000004283 incisor Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000004520 agglutination Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000000861 blow drying Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229920006327 polystyrene foam Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Manufacturing And Processing Devices For Dough (AREA)
- Noodles (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55137435A JPS5763060A (en) | 1980-09-30 | 1980-09-30 | Continuous treatment of noodle belt and its device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55137435A JPS5763060A (en) | 1980-09-30 | 1980-09-30 | Continuous treatment of noodle belt and its device |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5763060A JPS5763060A (en) | 1982-04-16 |
| JPH0126664B2 true JPH0126664B2 (enrdf_load_stackoverflow) | 1989-05-24 |
Family
ID=15198547
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55137435A Granted JPS5763060A (en) | 1980-09-30 | 1980-09-30 | Continuous treatment of noodle belt and its device |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5763060A (enrdf_load_stackoverflow) |
-
1980
- 1980-09-30 JP JP55137435A patent/JPS5763060A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5763060A (en) | 1982-04-16 |
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