JPH0341149B2 - - Google Patents
Info
- Publication number
- JPH0341149B2 JPH0341149B2 JP57233391A JP23339182A JPH0341149B2 JP H0341149 B2 JPH0341149 B2 JP H0341149B2 JP 57233391 A JP57233391 A JP 57233391A JP 23339182 A JP23339182 A JP 23339182A JP H0341149 B2 JPH0341149 B2 JP H0341149B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- food
- drying
- dried
- present
- 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 - Lifetime
Links
- 235000013305 food Nutrition 0.000 description 47
- 238000001035 drying Methods 0.000 description 32
- 235000012149 noodles Nutrition 0.000 description 28
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 238000000034 method Methods 0.000 description 11
- 239000000463 material Substances 0.000 description 7
- 239000000523 sample Substances 0.000 description 7
- 235000011888 snacks Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000009833 condensation Methods 0.000 description 5
- 230000005494 condensation Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000005507 spraying Methods 0.000 description 5
- 229920000881 Modified starch Polymers 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 235000013324 preserved food Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001846 repelling effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Noodles (AREA)
- Confectionery (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Grain Derivatives (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57233391A JPS59120079A (ja) | 1982-12-28 | 1982-12-28 | 食品の乾燥方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57233391A JPS59120079A (ja) | 1982-12-28 | 1982-12-28 | 食品の乾燥方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59120079A JPS59120079A (ja) | 1984-07-11 |
| JPH0341149B2 true JPH0341149B2 (fr) | 1991-06-21 |
Family
ID=16954352
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57233391A Granted JPS59120079A (ja) | 1982-12-28 | 1982-12-28 | 食品の乾燥方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59120079A (fr) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59156271A (ja) * | 1983-02-25 | 1984-09-05 | House Food Ind Co Ltd | 食品の乾燥方法 |
| JPH0377509A (ja) * | 1989-08-21 | 1991-04-03 | Johnson Boira Kk | 食品の熱処理方法および装置 |
| JPH08173059A (ja) * | 1994-12-27 | 1996-07-09 | Hiroshi Shishido | 過熱蒸気を用いた食品の調理・脱油・省油方法および調理・脱油・省油処理装置 |
| US7560128B2 (en) | 2005-02-07 | 2009-07-14 | Conagra Foods Lamb Weston, Inc. | Process for preparing reduced fat frozen potato strips |
| EP2007207B1 (fr) * | 2006-03-10 | 2015-07-22 | Nederlandse Organisatie voor toegepast- natuurwetenschappelijk onderzoek TNO | Procede de friture de beignets |
-
1982
- 1982-12-28 JP JP57233391A patent/JPS59120079A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59120079A (ja) | 1984-07-11 |
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