JPS5539758A - Chinese noodle free from salt water and their preparation - Google Patents

Chinese noodle free from salt water and their preparation

Info

Publication number
JPS5539758A
JPS5539758A JP11292178A JP11292178A JPS5539758A JP S5539758 A JPS5539758 A JP S5539758A JP 11292178 A JP11292178 A JP 11292178A JP 11292178 A JP11292178 A JP 11292178A JP S5539758 A JPS5539758 A JP S5539758A
Authority
JP
Japan
Prior art keywords
salt water
noodles
mixture
parts
making
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.)
Granted
Application number
JP11292178A
Other languages
Japanese (ja)
Other versions
JPS5628509B2 (en
Inventor
Iwao Kijima
Mankichi Kushida
Akira Seto
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.)
CHIBA SEIFUN KK
SHINYOU FOOD KK
SHINYOU FOODS KK
Original Assignee
CHIBA SEIFUN KK
SHINYOU FOOD KK
SHINYOU FOODS KK
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 CHIBA SEIFUN KK, SHINYOU FOOD KK, SHINYOU FOODS KK filed Critical CHIBA SEIFUN KK
Priority to JP11292178A priority Critical patent/JPS5539758A/en
Publication of JPS5539758A publication Critical patent/JPS5539758A/en
Publication of JPS5628509B2 publication Critical patent/JPS5628509B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To otain Chinese noodles having an elastic texture equal to or better than the salt water-containing ones without adding the salt water, by making noodles from a mixture of wheat flour and agar powder.
CONSTITUTION: 100 Parts by wt. of wheat flour is mixed with 0.05W5 parts by wt., preferably 0.05W3 parts by wt., of agar powder, and, if necessary egg white or yolk, vegetable proteins, and fats and oils in any proportions. An adequate amount of a saline solution is added to the mixture in a needle-making mixer, and made into noodles by a machine. Semi-hard or medium flour usable for making Chinese noodles, or their mixture is used as the flour. According to the method, a product, which has a property desirable for Chinese noodles and contains no salt water or mixed preparation of alkaline salts, can be obtained, thus avoiding the danger of health injury completely.
COPYRIGHT: (C)1980,JPO&Japio
JP11292178A 1978-09-14 1978-09-14 Chinese noodle free from salt water and their preparation Granted JPS5539758A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP11292178A JPS5539758A (en) 1978-09-14 1978-09-14 Chinese noodle free from salt water and their preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP11292178A JPS5539758A (en) 1978-09-14 1978-09-14 Chinese noodle free from salt water and their preparation

Publications (2)

Publication Number Publication Date
JPS5539758A true JPS5539758A (en) 1980-03-19
JPS5628509B2 JPS5628509B2 (en) 1981-07-02

Family

ID=14598809

Family Applications (1)

Application Number Title Priority Date Filing Date
JP11292178A Granted JPS5539758A (en) 1978-09-14 1978-09-14 Chinese noodle free from salt water and their preparation

Country Status (1)

Country Link
JP (1) JPS5539758A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010172230A (en) * 2009-01-28 2010-08-12 Shigeru Toyoda Method for producing noodle

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010172230A (en) * 2009-01-28 2010-08-12 Shigeru Toyoda Method for producing noodle

Also Published As

Publication number Publication date
JPS5628509B2 (en) 1981-07-02

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