JPS6135816B2 - - Google Patents
Info
- Publication number
- JPS6135816B2 JPS6135816B2 JP54128596A JP12859679A JPS6135816B2 JP S6135816 B2 JPS6135816 B2 JP S6135816B2 JP 54128596 A JP54128596 A JP 54128596A JP 12859679 A JP12859679 A JP 12859679A JP S6135816 B2 JPS6135816 B2 JP S6135816B2
- Authority
- JP
- Japan
- Prior art keywords
- macaroni
- spaghetti
- weight
- flour
- corn flour
- 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 48
- 240000008042 Zea mays Species 0.000 claims description 32
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 32
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 32
- 235000005822 corn Nutrition 0.000 claims description 32
- 239000002994 raw material Substances 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000012360 testing method Methods 0.000 description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 238000000034 method Methods 0.000 description 17
- 239000000203 mixture Substances 0.000 description 17
- 238000010828 elution Methods 0.000 description 8
- 229920002472 Starch Polymers 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000015927 pasta Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000009864 tensile test Methods 0.000 description 3
- 238000004040 coloring Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000021317 sensory perception Effects 0.000 description 2
- 241000282693 Cercopithecidae Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000519995 Stachys sylvatica Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011505 plaster Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12859679A JPS5651962A (en) | 1979-10-05 | 1979-10-05 | Preparation of macaroni |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12859679A JPS5651962A (en) | 1979-10-05 | 1979-10-05 | Preparation of macaroni |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5651962A JPS5651962A (en) | 1981-05-09 |
| JPS6135816B2 true JPS6135816B2 (ko) | 1986-08-15 |
Family
ID=14988669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12859679A Granted JPS5651962A (en) | 1979-10-05 | 1979-10-05 | Preparation of macaroni |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5651962A (ko) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE112020000528T5 (de) | 2019-01-25 | 2021-10-07 | Dai Nippon Printing Co., Ltd. | Licht modulierende Vorrichtung und Herstellungsverfahren hierfür |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2622498B2 (ja) * | 1994-05-31 | 1997-06-18 | 東海旅客鉄道株式会社 | 廃棄物処理装置 |
| IT1267320B1 (it) * | 1994-11-24 | 1997-01-28 | Molino Di Ferro S R L | Pasta alimentare |
| JP5479960B2 (ja) * | 2010-03-15 | 2014-04-23 | 日清フーズ株式会社 | 乾麺用生地、これを用いた乾麺類及びこの乾麺類の製造方法 |
-
1979
- 1979-10-05 JP JP12859679A patent/JPS5651962A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE112020000528T5 (de) | 2019-01-25 | 2021-10-07 | Dai Nippon Printing Co., Ltd. | Licht modulierende Vorrichtung und Herstellungsverfahren hierfür |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5651962A (en) | 1981-05-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4495214A (en) | Process for producing quick-cooking products | |
| KR890000397B1 (ko) | 쌀 파스타 조성물 및 이의 제조방법 | |
| JP3495859B2 (ja) | 熱処理デュラム小麦粉 | |
| JP3054501B2 (ja) | 冷凍パスタの製造法 | |
| JPH08504583A (ja) | 耐性澱粉を含む食品組成物 | |
| NZ205362A (en) | Pasta made from starchy materials and an ionic gelling agent by gelatinisation and extrusion | |
| US4590084A (en) | Retorted paste products containing high amylose starch | |
| US4469711A (en) | Process for making quick-cooking pasta | |
| CN114554865A (zh) | α化谷粉类的制造方法 | |
| JPH0380462B2 (ko) | ||
| JPS6296053A (ja) | 麺帯の製造法 | |
| JPH0928331A (ja) | 米を素材とした加工食品及びその製造方法 | |
| JP2791141B2 (ja) | 膨化食品 | |
| JPH09238630A (ja) | 餅様食品及びその製造方法 | |
| JPS6135816B2 (ko) | ||
| KR20180050935A (ko) | 저항전분을 함유하는 고아밀로스의 도담쌀을 이용한 다이어트쌀국수의 제조 방법 | |
| JP3739070B2 (ja) | 麺類用穀粉組成物 | |
| JPS6137059A (ja) | フスマ加工品を主材とする食物繊維強化剤 | |
| JPH11332493A (ja) | 改善されたリハイドレ―ション特性を有する湿式ト―スト処理パスタおよびその製造方法 | |
| JPH0532015B2 (ko) | ||
| CA2861666A1 (en) | Low-calorie pasta and method for the production thereof | |
| JPS596617B2 (ja) | 乾燥固形食品の製造方法 | |
| JPH09220063A (ja) | 澱粉系食品の表層改質添加剤 | |
| JP2999144B2 (ja) | コンニャク入麺類の製造方法 | |
| JP4183151B2 (ja) | 低アレルゲン化小麦粉加工食品の製造方法 |