JPS6121062B2 - - Google Patents
Info
- Publication number
- JPS6121062B2 JPS6121062B2 JP56177959A JP17795981A JPS6121062B2 JP S6121062 B2 JPS6121062 B2 JP S6121062B2 JP 56177959 A JP56177959 A JP 56177959A JP 17795981 A JP17795981 A JP 17795981A JP S6121062 B2 JPS6121062 B2 JP S6121062B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- dough
- emulsion
- oil
- egg yolk
- 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.)
- Expired
Links
- 235000013312 flour Nutrition 0.000 claims description 34
- 102000002322 Egg Proteins Human genes 0.000 claims description 24
- 108010000912 Egg Proteins Proteins 0.000 claims description 24
- 210000002969 egg yolk Anatomy 0.000 claims description 24
- 235000013345 egg yolk Nutrition 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 239000007764 o/w emulsion Substances 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 description 43
- 239000000839 emulsion Substances 0.000 description 28
- 239000003921 oil Substances 0.000 description 22
- 235000019198 oils Nutrition 0.000 description 22
- 239000003925 fat Substances 0.000 description 18
- 235000019197 fats Nutrition 0.000 description 18
- 241000209140 Triticum Species 0.000 description 16
- 235000021307 Triticum Nutrition 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 238000012360 testing method Methods 0.000 description 14
- 235000002639 sodium chloride Nutrition 0.000 description 11
- 150000003839 salts Chemical class 0.000 description 9
- 238000007796 conventional method Methods 0.000 description 7
- 235000013601 eggs Nutrition 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- 240000008415 Lactuca sativa Species 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 235000012045 salad Nutrition 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 5
- 238000004898 kneading Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 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 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Landscapes
- Noodles (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56177959A JPS5878556A (ja) | 1981-11-06 | 1981-11-06 | 小麦粉生地の改質方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56177959A JPS5878556A (ja) | 1981-11-06 | 1981-11-06 | 小麦粉生地の改質方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5878556A JPS5878556A (ja) | 1983-05-12 |
| JPS6121062B2 true JPS6121062B2 (enrdf_load_stackoverflow) | 1986-05-24 |
Family
ID=16040067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56177959A Granted JPS5878556A (ja) | 1981-11-06 | 1981-11-06 | 小麦粉生地の改質方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5878556A (enrdf_load_stackoverflow) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01202266A (ja) * | 1988-01-28 | 1989-08-15 | Borden Inc | 一段階でつくられる調味したパスタ製造物 |
| JP2009034077A (ja) * | 2007-08-03 | 2009-02-19 | Daifuku Shokuhin Kogyo:Kk | 冷凍食品およびその製造方法 |
-
1981
- 1981-11-06 JP JP56177959A patent/JPS5878556A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5878556A (ja) | 1983-05-12 |
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