JPS5675074A - Production of instant noodle - Google Patents

Production of instant noodle

Info

Publication number
JPS5675074A
JPS5675074A JP15218079A JP15218079A JPS5675074A JP S5675074 A JPS5675074 A JP S5675074A JP 15218079 A JP15218079 A JP 15218079A JP 15218079 A JP15218079 A JP 15218079A JP S5675074 A JPS5675074 A JP S5675074A
Authority
JP
Japan
Prior art keywords
noodle
becomes
cooled
cooling
3w4hr
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
JP15218079A
Other languages
Japanese (ja)
Other versions
JPS5716622B2 (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 JP15218079A priority Critical patent/JPS5675074A/en
Publication of JPS5675074A publication Critical patent/JPS5675074A/en
Publication of JPS5716622B2 publication Critical patent/JPS5716622B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)

Abstract

PURPOSE: Boiled noodle is subjected to freeze and vacuum drying where the temperature is lowered from 4°C to 0°C within 30min and from 0°C to -20W-30°C for 3W4hr then drying is started, thus producing good-quality instant noodle with high restoration rate.
CONSTITUTION: Boiled noodle of about 75% water content is cooled to 30°C and stored in a refrigerator where the noodle is cooled so that the time taken while noodle's temperature drops from 4°C to 0°C becomes within 30min by sending cooling air. Further, cooling is continued and 3W4hr is taken for cooling to -30W -40°C, then rapidly cooled to about -50°C with liquid nitrogen or dry ice and subjected to vacuum drying until the water content becomes about 12%. The resultant instant noodle can completely be restored within 5min, because, under the freezing conditions, the temperature range of 4W0°C at which the conversion rate of starch from alpha form to beta one becomes maximum is passed in a short time and the water in noodles becomes ice particles with appropriate sizes to give proper porous structure.
COPYRIGHT: (C)1981,JPO&Japio
JP15218079A 1979-11-21 1979-11-21 Production of instant noodle Granted JPS5675074A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15218079A JPS5675074A (en) 1979-11-21 1979-11-21 Production of instant noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15218079A JPS5675074A (en) 1979-11-21 1979-11-21 Production of instant noodle

Publications (2)

Publication Number Publication Date
JPS5675074A true JPS5675074A (en) 1981-06-20
JPS5716622B2 JPS5716622B2 (en) 1982-04-06

Family

ID=15534794

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15218079A Granted JPS5675074A (en) 1979-11-21 1979-11-21 Production of instant noodle

Country Status (1)

Country Link
JP (1) JPS5675074A (en)

Also Published As

Publication number Publication date
JPS5716622B2 (en) 1982-04-06

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