JPS57132855A - Improved noodle - Google Patents

Improved noodle

Info

Publication number
JPS57132855A
JPS57132855A JP56019192A JP1919281A JPS57132855A JP S57132855 A JPS57132855 A JP S57132855A JP 56019192 A JP56019192 A JP 56019192A JP 1919281 A JP1919281 A JP 1919281A JP S57132855 A JPS57132855 A JP S57132855A
Authority
JP
Japan
Prior art keywords
noodles
kneaded
raw material
methyl cellulose
methoxy group
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
JP56019192A
Other languages
Japanese (ja)
Inventor
Keiji Koike
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.)
Shin Etsu Chemical Co Ltd
Original Assignee
Shin Etsu Chemical Co Ltd
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 Shin Etsu Chemical Co Ltd filed Critical Shin Etsu Chemical Co Ltd
Priority to JP56019192A priority Critical patent/JPS57132855A/en
Publication of JPS57132855A publication Critical patent/JPS57132855A/en
Pending legal-status Critical Current

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  • Noodles (AREA)

Abstract

PURPOSE: To prepare noodles which can be kneaded and formed with a relatively small amount of water, and have improved shape-retainability and deterioration resistane, by adding methyl cellulose having specific methoxy group content to the raw material of noodles.
CONSTITUTION: 100pts.wt. (dry basis) of the raw material of noodles is mixed with 0.05W5pts.wt. of methyl cellulose having a methoxy group content of 26W 33wt%, and the mixture is kneaded and formed to noodles by conventional noodle-preparation method.
COPYRIGHT: (C)1982,JPO&Japio
JP56019192A 1981-02-12 1981-02-12 Improved noodle Pending JPS57132855A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56019192A JPS57132855A (en) 1981-02-12 1981-02-12 Improved noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56019192A JPS57132855A (en) 1981-02-12 1981-02-12 Improved noodle

Publications (1)

Publication Number Publication Date
JPS57132855A true JPS57132855A (en) 1982-08-17

Family

ID=11992473

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56019192A Pending JPS57132855A (en) 1981-02-12 1981-02-12 Improved noodle

Country Status (1)

Country Link
JP (1) JPS57132855A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62134051A (en) * 1985-12-09 1987-06-17 Kuniaki Nagafune Yam-containing somen (fine noodles)
EP2253217A3 (en) * 2009-05-19 2013-01-09 Shin-Etsu Chemical Co., Ltd. Dough composition for frying comprising water-soluble cellulose ether

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62134051A (en) * 1985-12-09 1987-06-17 Kuniaki Nagafune Yam-containing somen (fine noodles)
EP2253217A3 (en) * 2009-05-19 2013-01-09 Shin-Etsu Chemical Co., Ltd. Dough composition for frying comprising water-soluble cellulose ether

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