JPS55165766A - Preparation of noodle having high quality and food value from unpolished rice, etc. - Google Patents

Preparation of noodle having high quality and food value from unpolished rice, etc.

Info

Publication number
JPS55165766A
JPS55165766A JP7241179A JP7241179A JPS55165766A JP S55165766 A JPS55165766 A JP S55165766A JP 7241179 A JP7241179 A JP 7241179A JP 7241179 A JP7241179 A JP 7241179A JP S55165766 A JPS55165766 A JP S55165766A
Authority
JP
Japan
Prior art keywords
table salt
unpolished rice
noodle
wheat flour
rice
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.)
Pending
Application number
JP7241179A
Other languages
Japanese (ja)
Inventor
Takao Fushimi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP7241179A priority Critical patent/JPS55165766A/en
Publication of JPS55165766A publication Critical patent/JPS55165766A/en
Pending legal-status Critical Current

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  • Noodles (AREA)

Abstract

PURPOSE: To impart noodles with onsistency and moistness, by heating unpolished rice together with a specific material, emulsifying the treated rice with water or hot water containing table salt or table salt and a noodle improver, and ading the emulsion to wheat flour or buckwheat flour.
CONSTITUTION: Unpolished rice is immersed in a solution obtained by adding table salt or table salt and a noodle improver to water or hot water, and boiled or steamed. The treated unpolished rice is emulsified with water or hot water containing table salt or table salt and a noodle improver. Wheat flour or a mixture of wheat flour and buckwheat flour is mixed with the emulsion thus prepared, kneaded, and formed to various noodles. For example, unpolished rice is immersed in an aqueous solution of a glycerin fatty acid salt, table salt, etc., and boiled. The treated rice is emulsified with the above solution. Wheat flour is mixed with the emulsion, kneaded, pressed and slitted to obtain fresh noodles.
COPYRIGHT: (C)1980,JPO&Japio
JP7241179A 1979-06-11 1979-06-11 Preparation of noodle having high quality and food value from unpolished rice, etc. Pending JPS55165766A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7241179A JPS55165766A (en) 1979-06-11 1979-06-11 Preparation of noodle having high quality and food value from unpolished rice, etc.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7241179A JPS55165766A (en) 1979-06-11 1979-06-11 Preparation of noodle having high quality and food value from unpolished rice, etc.

Publications (1)

Publication Number Publication Date
JPS55165766A true JPS55165766A (en) 1980-12-24

Family

ID=13488506

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7241179A Pending JPS55165766A (en) 1979-06-11 1979-06-11 Preparation of noodle having high quality and food value from unpolished rice, etc.

Country Status (1)

Country Link
JP (1) JPS55165766A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010172297A (en) * 2009-01-30 2010-08-12 Takefumi Yoneya Method for producing brown rice noodle

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010172297A (en) * 2009-01-30 2010-08-12 Takefumi Yoneya Method for producing brown rice noodle

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