JPS5675075A - Production of instant macaroni - Google Patents

Production of instant macaroni

Info

Publication number
JPS5675075A
JPS5675075A JP15218179A JP15218179A JPS5675075A JP S5675075 A JPS5675075 A JP S5675075A JP 15218179 A JP15218179 A JP 15218179A JP 15218179 A JP15218179 A JP 15218179A JP S5675075 A JPS5675075 A JP S5675075A
Authority
JP
Japan
Prior art keywords
gluten
flour
noodle
dried
yolk lecithin
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
JP15218179A
Other languages
Japanese (ja)
Other versions
JPS5716623B2 (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.)
KE SHI P KK
KE SHI PII KK
Original Assignee
KE SHI P KK
KE SHI PII 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 KE SHI P KK, KE SHI PII KK filed Critical KE SHI P KK
Priority to JP15218179A priority Critical patent/JPS5675075A/en
Publication of JPS5675075A publication Critical patent/JPS5675075A/en
Publication of JPS5716623B2 publication Critical patent/JPS5716623B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: A major amount of gluten-rich wheat flour is mixed with a small amount of medium-gluten flour and the mixture is combined with a powder of dried yam, powdery albumen and yolk lecithin and is subjected to specific treatment, thus producing high-quality instant macaroni without using durum wheat flour.
CONSTITUTION: 80W100pts.wt. of gluten-rich flour are mixed with less than 20pts. of medium-gluten flour and additionally 0.1pt. of a powder of dried yam and of powdery albumen are added to the mixture respectively. Then, a 15W35% aqueous alcohol solution containing 1W3wt% of yolk lecithin is added to the above mixture so that the content of yolk lecithin exceeds 0.03%. The resultant composition is kneaded, formed into noodle, and boiled in hot water containing 2W4% salt. The boiled noodle is soaked in a vinegar solution adjusted to 5.0 in pH and treated until the pH becomes about 6.1. Then, the noodle is cooled from 4°C to 0°C within 30min and reached -30W-40°C for 3W4hr. Further, it is rapidly cooled to -50°C, sprayed with an aqueous solution containing 2% of enzyme dextrin and glucose respectively, vacuum dried, then air dried.
COPYRIGHT: (C)1981,JPO&Japio
JP15218179A 1979-11-21 1979-11-21 Production of instant macaroni Granted JPS5675075A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15218179A JPS5675075A (en) 1979-11-21 1979-11-21 Production of instant macaroni

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15218179A JPS5675075A (en) 1979-11-21 1979-11-21 Production of instant macaroni

Publications (2)

Publication Number Publication Date
JPS5675075A true JPS5675075A (en) 1981-06-20
JPS5716623B2 JPS5716623B2 (en) 1982-04-06

Family

ID=15534815

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15218179A Granted JPS5675075A (en) 1979-11-21 1979-11-21 Production of instant macaroni

Country Status (1)

Country Link
JP (1) JPS5675075A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01168250A (en) * 1987-12-23 1989-07-03 Nisshin Flour Milling Co Ltd Boiled noodle
JPH04121152A (en) * 1990-09-12 1992-04-22 Uerusan:Kk Production of dried boiled noodle

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108185350A (en) * 2018-01-30 2018-06-22 张可池 Tough smooth alimentary paste of one effective reinforcement and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01168250A (en) * 1987-12-23 1989-07-03 Nisshin Flour Milling Co Ltd Boiled noodle
JPH04121152A (en) * 1990-09-12 1992-04-22 Uerusan:Kk Production of dried boiled noodle

Also Published As

Publication number Publication date
JPS5716623B2 (en) 1982-04-06

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