JPS6139019B2 - - Google Patents
Info
- Publication number
- JPS6139019B2 JPS6139019B2 JP58028443A JP2844383A JPS6139019B2 JP S6139019 B2 JPS6139019 B2 JP S6139019B2 JP 58028443 A JP58028443 A JP 58028443A JP 2844383 A JP2844383 A JP 2844383A JP S6139019 B2 JPS6139019 B2 JP S6139019B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- oil
- flour
- powdered
- oils
- 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
- 235000012149 noodles Nutrition 0.000 claims description 36
- 239000003921 oil Substances 0.000 claims description 35
- 235000013312 flour Nutrition 0.000 claims description 20
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 17
- 239000003925 fat Substances 0.000 claims description 16
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 229940071162 caseinate Drugs 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000019198 oils Nutrition 0.000 description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 238000009835 boiling Methods 0.000 description 13
- 241000219051 Fagopyrum Species 0.000 description 7
- 241000209094 Oryza Species 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 241000218236 Cannabis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000007788 roughening Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58028443A JPS59154951A (ja) | 1983-02-24 | 1983-02-24 | めんの製造法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58028443A JPS59154951A (ja) | 1983-02-24 | 1983-02-24 | めんの製造法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS59154951A JPS59154951A (ja) | 1984-09-04 |
JPS6139019B2 true JPS6139019B2 (ko) | 1986-09-02 |
Family
ID=12248818
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58028443A Granted JPS59154951A (ja) | 1983-02-24 | 1983-02-24 | めんの製造法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59154951A (ko) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60137256A (ja) * | 1983-12-23 | 1985-07-20 | Fuji Oil Co Ltd | 高蛋白即席麺の製造法 |
JP2717226B2 (ja) * | 1988-06-23 | 1998-02-18 | ミヨシ油脂株式会社 | 麺の製造法 |
JP3549680B2 (ja) * | 1996-08-22 | 2004-08-04 | アサマ化成株式会社 | 電子レンジ調理用生麺類の製造方法 |
FR2774261B1 (fr) * | 1998-02-02 | 2000-03-31 | Rhodia Chimie Sa | Composition a usage alimentaire sous forme d'une emulsion seche, son procede de fabrication et son utilisation |
JP4211953B2 (ja) * | 1998-02-19 | 2009-01-21 | アサマ化成株式会社 | 食品の製造方法および品質改良剤 |
JP2000093106A (ja) * | 1998-09-29 | 2000-04-04 | Fuji Oil Co Ltd | 麺類の製造方法 |
WO2016184506A1 (en) * | 2015-05-19 | 2016-11-24 | Roquette Freres | Noodles and noodle dough containing a microalgal flour |
JP6877827B2 (ja) * | 2017-03-23 | 2021-05-26 | 日清オイリオグループ株式会社 | 麺類用粉末油脂組成物 |
-
1983
- 1983-02-24 JP JP58028443A patent/JPS59154951A/ja active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS59154951A (ja) | 1984-09-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4553368B2 (ja) | 即席麺類及びその製造方法 | |
CN104738418A (zh) | 干脆面面饼及其制作方法 | |
JPS6139019B2 (ko) | ||
JP3103459B2 (ja) | 即席麺類の製造方法 | |
KR100485079B1 (ko) | 즉석 누룽지탕 면 및 이의 제조방법 | |
JPS6137059A (ja) | フスマ加工品を主材とする食物繊維強化剤 | |
JPH11243888A (ja) | 麺類用穀粉組成物 | |
JP3621353B2 (ja) | 魚肉入り食品の製造方法 | |
JP3597837B2 (ja) | ボール状加工食品の製造方法 | |
JP2001169740A (ja) | 米粉を主原料にしたパスタ製品の製造方法 | |
JP2987369B1 (ja) | 乾燥麺類の製造方法 | |
JPH06261700A (ja) | 弾力性増強食品 | |
JP3328454B2 (ja) | 麺用粉および麺類 | |
JPS5930065B2 (ja) | 乾燥練製品の製造法 | |
JP2798286B2 (ja) | 麺皮の製造法 | |
KR100561093B1 (ko) | 만두피 또는 면용 반죽물의 제조 방법 | |
JPH03151840A (ja) | 紅花含有ドウ製品の製造法 | |
JPH02245151A (ja) | 大豆混入麺 | |
JP2024019945A (ja) | ふすま含有麺用ミックス | |
JP4953017B2 (ja) | ところてん麺類の製造法及びこの方法で製造されるところてん麺類 | |
JP3779647B2 (ja) | そば類の製造法 | |
JPS60164447A (ja) | ほうれん草入り麺の製造方法 | |
JP2001045998A (ja) | パスタ類の製造方法 | |
JP2006288340A (ja) | 生麺の製造方法及び調理方法 | |
JP3486178B2 (ja) | 団子材料の製造方法および団子 |