JPS57166947A - Making into paste, gelatinization, and improvement of quality of noodles, etc. - Google Patents

Making into paste, gelatinization, and improvement of quality of noodles, etc.

Info

Publication number
JPS57166947A
JPS57166947A JP56051207A JP5120781A JPS57166947A JP S57166947 A JPS57166947 A JP S57166947A JP 56051207 A JP56051207 A JP 56051207A JP 5120781 A JP5120781 A JP 5120781A JP S57166947 A JPS57166947 A JP S57166947A
Authority
JP
Japan
Prior art keywords
grains
paste
quality
gelatinization
noodles
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
JP56051207A
Other languages
Japanese (ja)
Inventor
Takao Fushimi
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 JP56051207A priority Critical patent/JPS57166947A/en
Publication of JPS57166947A publication Critical patent/JPS57166947A/en
Pending legal-status Critical Current

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  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: To make grains into paste and to improve their quality, by soaking grains in an aqueous solution of propylene glycol alginic ester, etc., followed by steaming them, etc.
CONSTITUTION: Grains (unpolished rice, polished rice, wheat, barn yard grass, maize, etc.) are soaked in an aqueous solution or hot aqueoue solution of propylene glycol alginic ester and an organic acid such as acetic acid, vinigar, etc. They are then steamed or steamed under high pressure, ground down, hulled, or emulsified with water or hot water, so that the grains are made into paste, gelatinized, and the quality is improved.
COPYRIGHT: (C)1982,JPO&Japio
JP56051207A 1981-04-07 1981-04-07 Making into paste, gelatinization, and improvement of quality of noodles, etc. Pending JPS57166947A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56051207A JPS57166947A (en) 1981-04-07 1981-04-07 Making into paste, gelatinization, and improvement of quality of noodles, etc.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56051207A JPS57166947A (en) 1981-04-07 1981-04-07 Making into paste, gelatinization, and improvement of quality of noodles, etc.

Publications (1)

Publication Number Publication Date
JPS57166947A true JPS57166947A (en) 1982-10-14

Family

ID=12880453

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56051207A Pending JPS57166947A (en) 1981-04-07 1981-04-07 Making into paste, gelatinization, and improvement of quality of noodles, etc.

Country Status (1)

Country Link
JP (1) JPS57166947A (en)

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