JPS5739747A - Preparation of viscoelastic noodle - Google Patents

Preparation of viscoelastic noodle

Info

Publication number
JPS5739747A
JPS5739747A JP55046001A JP4600180A JPS5739747A JP S5739747 A JPS5739747 A JP S5739747A JP 55046001 A JP55046001 A JP 55046001A JP 4600180 A JP4600180 A JP 4600180A JP S5739747 A JPS5739747 A JP S5739747A
Authority
JP
Japan
Prior art keywords
mackerel
noodles
extract
polymaltotriose
fishes
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
JP55046001A
Other languages
Japanese (ja)
Other versions
JPS5814189B2 (en
Inventor
Haruo Kajitani
Shuichi Masuda
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 JP55046001A priority Critical patent/JPS5814189B2/en
Publication of JPS5739747A publication Critical patent/JPS5739747A/en
Publication of JPS5814189B2 publication Critical patent/JPS5814189B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)

Abstract

PURPOSE: To prepare noodles having improved viscoelasticity, and good taste, keeping quality and yield, by mixing a liquefied extract of fishes to be caught in a large quantity obtained by the enzymic hydrolysis and polymaltotriose with wheat flour, and making noodles from the resultant mixture.
CONSTITUTION: A liquefied extract of fishes to be caught in a large quantity, e.g. a horse mackerel, mackerel, saridine or mackerel pike, obtained by the enzymic hydrolysis with a proteinase, is used as an extract. A polysaccharide produced by a black yeast is used as a polymaltotriose. Both are mixed, and the resultant mixture and another additive are mixed with wheat flour. Thus, a strong network structure can be formed in the resultant noodles.
COPYRIGHT: (C)1982,JPO&Japio
JP55046001A 1980-04-07 1980-04-07 Method for manufacturing viscoelastic noodles Expired JPS5814189B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55046001A JPS5814189B2 (en) 1980-04-07 1980-04-07 Method for manufacturing viscoelastic noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55046001A JPS5814189B2 (en) 1980-04-07 1980-04-07 Method for manufacturing viscoelastic noodles

Publications (2)

Publication Number Publication Date
JPS5739747A true JPS5739747A (en) 1982-03-05
JPS5814189B2 JPS5814189B2 (en) 1983-03-17

Family

ID=12734834

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55046001A Expired JPS5814189B2 (en) 1980-04-07 1980-04-07 Method for manufacturing viscoelastic noodles

Country Status (1)

Country Link
JP (1) JPS5814189B2 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60130361A (en) * 1983-12-16 1985-07-11 Taiyo Fishery Co Ltd Production of noodle
JPS62259556A (en) * 1986-05-06 1987-11-11 Nippon Solid Co Ltd Production of noodles
JP2001238622A (en) * 2000-02-29 2001-09-04 Fuji Oil Co Ltd Noodle-loosening improver and method for producing the same
JP2006320204A (en) * 2005-05-17 2006-11-30 Joji Kaneko Giant clam liver-containing pasta and method for producing the same

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60130361A (en) * 1983-12-16 1985-07-11 Taiyo Fishery Co Ltd Production of noodle
JPH0412940B2 (en) * 1983-12-16 1992-03-06 Taiyo Gyogyo Kk
JPS62259556A (en) * 1986-05-06 1987-11-11 Nippon Solid Co Ltd Production of noodles
JP2001238622A (en) * 2000-02-29 2001-09-04 Fuji Oil Co Ltd Noodle-loosening improver and method for producing the same
JP2006320204A (en) * 2005-05-17 2006-11-30 Joji Kaneko Giant clam liver-containing pasta and method for producing the same

Also Published As

Publication number Publication date
JPS5814189B2 (en) 1983-03-17

Similar Documents

Publication Publication Date Title
JPS5739747A (en) Preparation of viscoelastic noodle
JPS5668359A (en) Fish-luring agent
JPS5585384A (en) Preparation of marine fish-paste product
JP2554281B2 (en) Method of modifying foods by fungus
JPS57144941A (en) Preparation of snack-like foamed food with high proteinic content consisting of meat essentially
CN104171544A (en) Feed additive for artificial culture of aristichthys nobilis
JPS578746A (en) Preparation of noodles
JPS57150350A (en) Formula feed for lugworm
JPS5688769A (en) Method for reinforcing network structure of pastry
JPS55111764A (en) Production of yeast-containing noodle
JPS56137851A (en) Preparation of food like to minced meat
JPS57170156A (en) Production of potato noodle
JPS5661968A (en) Production of dried noodle
CN105380015A (en) Black carp feed
JPS6070040A (en) Noodle having improved quality
JPS5718956A (en) Noodle blended with millet powder
JPS5648871A (en) Chlorella-containing food
JPS5539736A (en) Preparation of composition for fish-paste product and ground
JPS5558074A (en) Food additive
JPS5642561A (en) Preparation of solid wasabi (japanese horseradish)
JPS55114267A (en) Preparation of noodles
JPS6467167A (en) Processed fish meat food
JPS56121448A (en) Preparation of noodle containing wine
JPS56144062A (en) Production of noodle with high tenacity and elasticity
JPS5639755A (en) Noodle composed mainly of wheat flour and powdered milk