JPS6047647A - 即席めんの製造方法 - Google Patents
即席めんの製造方法Info
- Publication number
- JPS6047647A JPS6047647A JP58155505A JP15550583A JPS6047647A JP S6047647 A JPS6047647 A JP S6047647A JP 58155505 A JP58155505 A JP 58155505A JP 15550583 A JP15550583 A JP 15550583A JP S6047647 A JPS6047647 A JP S6047647A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- drying
- noodle
- dried
- temperature
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 235000008446 instant noodles Nutrition 0.000 title claims description 10
- 235000012149 noodles Nutrition 0.000 claims description 56
- 238000001035 drying Methods 0.000 claims description 21
- 230000002829 reductive effect Effects 0.000 claims description 10
- 230000001678 irradiating effect Effects 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 235000013312 flour Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 238000005187 foaming Methods 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000012267 brine Substances 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- WDQNIWFZKXZFAY-UHFFFAOYSA-M fentin acetate Chemical compound CC([O-])=O.C1=CC=CC=C1[Sn+](C=1C=CC=CC=1)C1=CC=CC=C1 WDQNIWFZKXZFAY-UHFFFAOYSA-M 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
Landscapes
- Noodles (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58155505A JPS6047647A (ja) | 1983-08-25 | 1983-08-25 | 即席めんの製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58155505A JPS6047647A (ja) | 1983-08-25 | 1983-08-25 | 即席めんの製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6047647A true JPS6047647A (ja) | 1985-03-15 |
JPS6260055B2 JPS6260055B2 (en, 2012) | 1987-12-14 |
Family
ID=15607508
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58155505A Granted JPS6047647A (ja) | 1983-08-25 | 1983-08-25 | 即席めんの製造方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6047647A (en, 2012) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0855998A (ja) * | 1995-08-22 | 1996-02-27 | Seiko Epson Corp | 相補型薄膜トランジスタ |
WO1997036502A1 (en) * | 1996-03-29 | 1997-10-09 | The University Of British Columbia | Production of chips by electromagnetic (e.g. microwave) and vacuum treatment |
KR20000055723A (ko) * | 1999-02-09 | 2000-09-15 | 변봉화 | 마이크로파 또는 전자파를 이용하는, 면질이 개선된 삶은면류의 제조방법 |
US8693006B2 (en) | 2005-06-28 | 2014-04-08 | Nikon Corporation | Reflector, optical element, interferometer system, stage device, exposure apparatus, and device fabricating method |
-
1983
- 1983-08-25 JP JP58155505A patent/JPS6047647A/ja active Granted
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0855998A (ja) * | 1995-08-22 | 1996-02-27 | Seiko Epson Corp | 相補型薄膜トランジスタ |
WO1997036502A1 (en) * | 1996-03-29 | 1997-10-09 | The University Of British Columbia | Production of chips by electromagnetic (e.g. microwave) and vacuum treatment |
KR20000055723A (ko) * | 1999-02-09 | 2000-09-15 | 변봉화 | 마이크로파 또는 전자파를 이용하는, 면질이 개선된 삶은면류의 제조방법 |
US8693006B2 (en) | 2005-06-28 | 2014-04-08 | Nikon Corporation | Reflector, optical element, interferometer system, stage device, exposure apparatus, and device fabricating method |
Also Published As
Publication number | Publication date |
---|---|
JPS6260055B2 (en, 2012) | 1987-12-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4233327A (en) | Process for producing instant-cooking rice | |
US5211977A (en) | Process for the production of flavoured pastas | |
JP6530504B2 (ja) | ノンフライ即席復元容器入り乾燥麺の製造方法 | |
JPS6332424B2 (en, 2012) | ||
KR890004901B1 (ko) | α화 건조미의 제조방법 | |
US4234617A (en) | Method for preparing instant cooking noodles | |
US2720460A (en) | Production of quick-cooking rice | |
JPS6047647A (ja) | 即席めんの製造方法 | |
EP0764406A2 (en) | Process for the production of egg royale | |
JPH07250640A (ja) | インスタント油揚げヌードルの製造方法 | |
KR100757665B1 (ko) | 인스턴트 특성 및 조리 적성이 우수한 쌀가루의 제조 방법,이 방법으로 제조되는 쌀가루 및 이를 포함하는 인스턴트쌀 수프 | |
EP0306655B2 (en) | Rice product | |
JP2000245375A (ja) | 麺類およびその製造方法 | |
JPS60141246A (ja) | 即席麺類の製造方法 | |
KR101290220B1 (ko) | 경도가 우수한 밥의 제조방법 | |
JPS6214255B2 (en, 2012) | ||
CN86105834A (zh) | 挤压快熟饭状制品 | |
JP2004344081A (ja) | 即席熱風乾燥麺の製造方法 | |
JP2749753B2 (ja) | 洋風即席麺の製法 | |
JP4153400B2 (ja) | 低温乾燥即席麺類の製造方法 | |
JP3394937B2 (ja) | ノンフライ麺の製造方法 | |
JPH08163962A (ja) | 即席パスタ又は即席麺の製造方法 | |
JPS62126946A (ja) | 即席めんの製造方法 | |
JP2969041B2 (ja) | 即席パスタ及び即席スープパスタの製造方法 | |
JPS6356787B2 (en, 2012) |