JPS5675073A - Production of instant noodle - Google Patents

Production of instant noodle

Info

Publication number
JPS5675073A
JPS5675073A JP15217979A JP15217979A JPS5675073A JP S5675073 A JPS5675073 A JP S5675073A JP 15217979 A JP15217979 A JP 15217979A JP 15217979 A JP15217979 A JP 15217979A JP S5675073 A JPS5675073 A JP S5675073A
Authority
JP
Japan
Prior art keywords
noodle
water
discoloration
covered
subjected
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
JP15217979A
Other languages
Japanese (ja)
Other versions
JPS5731875B2 (en
Inventor
Yoshiko Takekoshi
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 JP15217979A priority Critical patent/JPS5675073A/en
Publication of JPS5675073A publication Critical patent/JPS5675073A/en
Publication of JPS5731875B2 publication Critical patent/JPS5731875B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)

Abstract

PURPOSE: Boiled noodles are covered with an aqueous alcohol solution containing enzyme dextrin and glucose and subjected to freeze vacuum drying, thus preventing the hardening at the surface, conversion of alpha starch into beta one and discoloration and promoting the luster development and removal of water.
CONSTITUTION: 100pts.wt. of boiled noodle are covered by spraying or coating with 1pt. of an aqueous alcohol solution containing 2% of enzyme dextrin and glucose respectively where the ratio of water to alcohol is preferably 1:1. Then, the noodle is subjected to freezing and vacuum drying to produce instant noodle that is readily restorable with hot water, shows no discoloration to brown during the storage in a dark place and consequently can be stored for longer than 1 year in a cool and dark place.
COPYRIGHT: (C)1981,JPO&Japio
JP15217979A 1979-11-21 1979-11-21 Production of instant noodle Granted JPS5675073A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15217979A JPS5675073A (en) 1979-11-21 1979-11-21 Production of instant noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15217979A JPS5675073A (en) 1979-11-21 1979-11-21 Production of instant noodle

Publications (2)

Publication Number Publication Date
JPS5675073A true JPS5675073A (en) 1981-06-20
JPS5731875B2 JPS5731875B2 (en) 1982-07-07

Family

ID=15534770

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15217979A Granted JPS5675073A (en) 1979-11-21 1979-11-21 Production of instant noodle

Country Status (1)

Country Link
JP (1) JPS5675073A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104486954A (en) * 2012-07-31 2015-04-01 日清富滋株式会社 Method for producing cooked noodle

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104486954A (en) * 2012-07-31 2015-04-01 日清富滋株式会社 Method for producing cooked noodle
EP2880990A4 (en) * 2012-07-31 2016-03-23 Nisshin Foods Inc Method for producing cooked noodle

Also Published As

Publication number Publication date
JPS5731875B2 (en) 1982-07-07

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