JPS578746A - Preparation of noodles - Google Patents

Preparation of noodles

Info

Publication number
JPS578746A
JPS578746A JP8228780A JP8228780A JPS578746A JP S578746 A JPS578746 A JP S578746A JP 8228780 A JP8228780 A JP 8228780A JP 8228780 A JP8228780 A JP 8228780A JP S578746 A JPS578746 A JP S578746A
Authority
JP
Japan
Prior art keywords
noodles
ethanol
added
wheat flour
potassium phosphate
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
JP8228780A
Other languages
Japanese (ja)
Inventor
Toshiyasu Kato
Fumio Fukui
Yoshio Hattori
Yasuji Okonogi
Chiaki Nakai
Masaya Kanetani
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.)
Showa Sangyo Co Ltd
Original Assignee
Showa Sangyo 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 Showa Sangyo Co Ltd filed Critical Showa Sangyo Co Ltd
Priority to JP8228780A priority Critical patent/JPS578746A/en
Publication of JPS578746A publication Critical patent/JPS578746A/en
Pending legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)

Abstract

PURPOSE: To prepare noodles having good shelf stability, by adding tertiary sodium phosphate or tertiary potassium phosphate to wheat flour, followed by producing noodles.
CONSTITUTION: 0.05W2.5Wt% tertiary sodium or potassium phosphate in the form of powder or solution is added to wheat flour, which is blended with salt, carbonated water, other additives to make conventionally raw ingredients. 0.5W5Wt% ethanol is added to the raw material or a product is soaked in the aqueous solution of ethanol, to improve shelf stability. The raw ingredients are rolled and processed into noodle belts or noodle lines, to give Chinese noodles, pastries of "gyoza" (fried dumpling stuffed with minced pork), won ton, etc.
COPYRIGHT: (C)1982,JPO&Japio
JP8228780A 1980-06-18 1980-06-18 Preparation of noodles Pending JPS578746A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8228780A JPS578746A (en) 1980-06-18 1980-06-18 Preparation of noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8228780A JPS578746A (en) 1980-06-18 1980-06-18 Preparation of noodles

Publications (1)

Publication Number Publication Date
JPS578746A true JPS578746A (en) 1982-01-18

Family

ID=13770305

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8228780A Pending JPS578746A (en) 1980-06-18 1980-06-18 Preparation of noodles

Country Status (1)

Country Link
JP (1) JPS578746A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61257151A (en) * 1984-12-22 1986-11-14 Yasutaka Nishina Storage of noodles
JPS63109749A (en) * 1986-10-28 1988-05-14 Hiriyuu:Kk Preparation of frozen noodle
JP2017029056A (en) * 2015-07-31 2017-02-09 日清製粉株式会社 Process for producing instant noodle
JP2017029055A (en) * 2015-07-31 2017-02-09 日清製粉株式会社 Process for producing dried noodle
JP2020178623A (en) * 2019-04-25 2020-11-05 日清製粉株式会社 Production method of noodle or noodle skin

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61257151A (en) * 1984-12-22 1986-11-14 Yasutaka Nishina Storage of noodles
JPS63109749A (en) * 1986-10-28 1988-05-14 Hiriyuu:Kk Preparation of frozen noodle
JP2017029056A (en) * 2015-07-31 2017-02-09 日清製粉株式会社 Process for producing instant noodle
JP2017029055A (en) * 2015-07-31 2017-02-09 日清製粉株式会社 Process for producing dried noodle
JP2020178623A (en) * 2019-04-25 2020-11-05 日清製粉株式会社 Production method of noodle or noodle skin

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