JPS5675075A - Production of instant macaroni - Google Patents
Production of instant macaroniInfo
- 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
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
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)
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)
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 |
-
1979
- 1979-11-21 JP JP15218179A patent/JPS5675075A/en active Granted
Cited By (2)
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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