JPS60102159A - 多加水熟成による即席麺の製造方法 - Google Patents
多加水熟成による即席麺の製造方法Info
- Publication number
- JPS60102159A JPS60102159A JP58208715A JP20871583A JPS60102159A JP S60102159 A JPS60102159 A JP S60102159A JP 58208715 A JP58208715 A JP 58208715A JP 20871583 A JP20871583 A JP 20871583A JP S60102159 A JPS60102159 A JP S60102159A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- noodles
- temperature
- aging
- water
- 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
- 230000032683 aging Effects 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 18
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 235000012149 noodles Nutrition 0.000 claims abstract description 69
- 238000001035 drying Methods 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 239000010775 animal oil Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 34
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 238000005096 rolling process Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims 1
- 238000004898 kneading Methods 0.000 abstract description 11
- 239000003925 fat Substances 0.000 abstract description 4
- 235000019871 vegetable fat Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 description 10
- 230000005070 ripening Effects 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000011845 white flour Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58208715A JPS60102159A (ja) | 1983-11-07 | 1983-11-07 | 多加水熟成による即席麺の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58208715A JPS60102159A (ja) | 1983-11-07 | 1983-11-07 | 多加水熟成による即席麺の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60102159A true JPS60102159A (ja) | 1985-06-06 |
| JPH0333304B2 JPH0333304B2 (https=) | 1991-05-16 |
Family
ID=16560880
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58208715A Granted JPS60102159A (ja) | 1983-11-07 | 1983-11-07 | 多加水熟成による即席麺の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60102159A (https=) |
-
1983
- 1983-11-07 JP JP58208715A patent/JPS60102159A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0333304B2 (https=) | 1991-05-16 |
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