JPS55165774A - Preparation of fresh "fen-tiao" - Google Patents

Preparation of fresh "fen-tiao"

Info

Publication number
JPS55165774A
JPS55165774A JP7307679A JP7307679A JPS55165774A JP S55165774 A JPS55165774 A JP S55165774A JP 7307679 A JP7307679 A JP 7307679A JP 7307679 A JP7307679 A JP 7307679A JP S55165774 A JPS55165774 A JP S55165774A
Authority
JP
Japan
Prior art keywords
noodles
hot water
potato starch
tiao
fen
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
JP7307679A
Other languages
Japanese (ja)
Inventor
Eiji Takahashi
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 JP7307679A priority Critical patent/JPS55165774A/en
Publication of JPS55165774A publication Critical patent/JPS55165774A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prepare fresh "fen-tiao" (potato starch noodles) which becomes transparent in about 5 seconds by pouring hot water thereto, and can be served only by pouring cold water to the transparent noodles, by forming potato starch to the from of noodles, and freezing, drying, and boiling the noodles.
CONSTITUTION: Potato starch is kneaded in hot water until it acquires proper viscosity, extruded to fine strands, boiled in hot water at 90±5°C for about 40 seconds, cooled with cold water, frozen rapidly with a freezer for about 24hr, thawed, and dried with air at 18W20°C. After cutting to desired lengths, it is immersed in hot water at 95±5°C for about 4min to effect the conversion of starch to alpha- form and the sterilization of the product. The product is cooled and sealed with a bag made of plastic, etc.
COPYRIGHT: (C)1980,JPO&Japio
JP7307679A 1979-06-12 1979-06-12 Preparation of fresh "fen-tiao" Pending JPS55165774A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7307679A JPS55165774A (en) 1979-06-12 1979-06-12 Preparation of fresh "fen-tiao"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7307679A JPS55165774A (en) 1979-06-12 1979-06-12 Preparation of fresh "fen-tiao"

Publications (1)

Publication Number Publication Date
JPS55165774A true JPS55165774A (en) 1980-12-24

Family

ID=13507871

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7307679A Pending JPS55165774A (en) 1979-06-12 1979-06-12 Preparation of fresh "fen-tiao"

Country Status (1)

Country Link
JP (1) JPS55165774A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5611766A (en) * 1979-07-06 1981-02-05 Masahiro Tsukamoto Production of undried "harusame"
JPS61274655A (en) * 1985-05-29 1986-12-04 Morii Shokuhin Kk Half-cooked transparent starch product and production thereof
JPH02109952A (en) * 1988-10-18 1990-04-23 Morii Shokuhin Kk 'harusame'
EP0738474A3 (en) * 1995-04-22 1997-06-25 Nestle Sa Process for making noodles based on raw mung bean starch or potato starch
AU715231B2 (en) * 1995-04-22 2000-01-20 Societe Des Produits Nestle S.A. Noodle preparation
KR20020008699A (en) * 2000-07-25 2002-01-31 정차남 Instant dried noodles comprising potato starch as a principal component and a preparation method thereof
WO2007066391A1 (en) * 2005-12-07 2007-06-14 Kenmin Foods Co., Ltd. Process for producing rice noodles using japonica rice as the starting material and rice noodles produced by this production method

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS49126842A (en) * 1973-04-12 1974-12-04
JPS5138442A (en) * 1974-09-25 1976-03-31 Kao Corp Harusame no seizohoho

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS49126842A (en) * 1973-04-12 1974-12-04
JPS5138442A (en) * 1974-09-25 1976-03-31 Kao Corp Harusame no seizohoho

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5611766A (en) * 1979-07-06 1981-02-05 Masahiro Tsukamoto Production of undried "harusame"
JPS61274655A (en) * 1985-05-29 1986-12-04 Morii Shokuhin Kk Half-cooked transparent starch product and production thereof
JPH0115258B2 (en) * 1985-05-29 1989-03-16 Morii Shokuhin Kk
JPH02109952A (en) * 1988-10-18 1990-04-23 Morii Shokuhin Kk 'harusame'
EP0738474A3 (en) * 1995-04-22 1997-06-25 Nestle Sa Process for making noodles based on raw mung bean starch or potato starch
AU715231B2 (en) * 1995-04-22 2000-01-20 Societe Des Produits Nestle S.A. Noodle preparation
KR20020008699A (en) * 2000-07-25 2002-01-31 정차남 Instant dried noodles comprising potato starch as a principal component and a preparation method thereof
WO2007066391A1 (en) * 2005-12-07 2007-06-14 Kenmin Foods Co., Ltd. Process for producing rice noodles using japonica rice as the starting material and rice noodles produced by this production method
JPWO2007066391A1 (en) * 2005-12-07 2009-05-14 ケンミン食品株式会社 Method for producing rice noodles using japonica rice as raw material, and rice noodles produced by the method

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