JPS5642554A - Viscous cooked food of noodle - Google Patents

Viscous cooked food of noodle

Info

Publication number
JPS5642554A
JPS5642554A JP11780279A JP11780279A JPS5642554A JP S5642554 A JPS5642554 A JP S5642554A JP 11780279 A JP11780279 A JP 11780279A JP 11780279 A JP11780279 A JP 11780279A JP S5642554 A JPS5642554 A JP S5642554A
Authority
JP
Japan
Prior art keywords
blended
powder
fermented soybeans
cooked food
separated
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
JP11780279A
Other languages
Japanese (ja)
Inventor
Hiroyoshi Mizuguchi
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 JP11780279A priority Critical patent/JPS5642554A/en
Publication of JPS5642554A publication Critical patent/JPS5642554A/en
Pending legal-status Critical Current

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  • Noodles (AREA)

Abstract

PURPOSE: To prepare noodles having nutrient, viscosity, and good taste, by blending wheat flour with sticky powder of fermented soybeans and sodium bicarbonate.
CONSTITUTION: Stringing fermented soybeans are blended with soft water, stirred, and subjected to a strainer so that fermented soybeans are separated from a mucilaginous solution. The separated mucilaginous solution is dried, and dried product is made powder by an earthenware mortor, etc. The powder is blended with sodium bicarbonate to give a viscous cooked food. The food is added to wheat fluor which is previously blended with a fixed amount of water, the prepared material is kneaded to give noodles.
COPYRIGHT: (C)1981,JPO&Japio
JP11780279A 1979-09-11 1979-09-11 Viscous cooked food of noodle Pending JPS5642554A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP11780279A JPS5642554A (en) 1979-09-11 1979-09-11 Viscous cooked food of noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP11780279A JPS5642554A (en) 1979-09-11 1979-09-11 Viscous cooked food of noodle

Publications (1)

Publication Number Publication Date
JPS5642554A true JPS5642554A (en) 1981-04-20

Family

ID=14720631

Family Applications (1)

Application Number Title Priority Date Filing Date
JP11780279A Pending JPS5642554A (en) 1979-09-11 1979-09-11 Viscous cooked food of noodle

Country Status (1)

Country Link
JP (1) JPS5642554A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5026568A (en) * 1988-06-22 1991-06-25 Lotte Company Limited Soybean snack and a process for producing it
FR2849350A1 (en) * 2002-12-27 2004-07-02 Tancho No Mai Honpo L T D Method for preparing noodles, using water obtained by melting snow for cooking the dough, improves flavor and elasticity and reduces cooking time

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5026568A (en) * 1988-06-22 1991-06-25 Lotte Company Limited Soybean snack and a process for producing it
FR2849350A1 (en) * 2002-12-27 2004-07-02 Tancho No Mai Honpo L T D Method for preparing noodles, using water obtained by melting snow for cooking the dough, improves flavor and elasticity and reduces cooking time

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