JPS6143970A - 即席麺の製造法 - Google Patents
即席麺の製造法Info
- Publication number
- JPS6143970A JPS6143970A JP59164463A JP16446384A JPS6143970A JP S6143970 A JPS6143970 A JP S6143970A JP 59164463 A JP59164463 A JP 59164463A JP 16446384 A JP16446384 A JP 16446384A JP S6143970 A JPS6143970 A JP S6143970A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning liquid
- oil
- dried noodles
- noodle
- noodles
- 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
- 235000008446 instant noodles Nutrition 0.000 title claims description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000012149 noodles Nutrition 0.000 claims abstract description 123
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 100
- 239000007788 liquid Substances 0.000 claims abstract description 86
- 238000001035 drying Methods 0.000 claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 238000007664 blowing Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000007796 conventional method Methods 0.000 claims description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 241000219051 Fagopyrum Species 0.000 claims 2
- 239000007789 gas Substances 0.000 abstract description 23
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 238000005507 spraying Methods 0.000 abstract description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract description 2
- 238000000576 coating method Methods 0.000 abstract description 2
- 229910001873 dinitrogen Inorganic materials 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract description 2
- 239000003921 oil Substances 0.000 abstract 3
- 235000011089 carbon dioxide Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000002316 solid fats Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 description 13
- 239000000047 product Substances 0.000 description 13
- 238000000034 method Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 230000007423 decrease Effects 0.000 description 5
- 239000012467 final product Substances 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012858 packaging process Methods 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- -1 salt Chemical compound 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002123 temporal effect Effects 0.000 description 1
Landscapes
- Noodles (AREA)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59164463A JPS6143970A (ja) | 1984-08-06 | 1984-08-06 | 即席麺の製造法 |
| KR1019850005655A KR890002392B1 (ko) | 1984-07-23 | 1985-08-06 | 즉석면의 제조방법 및 제조장치 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59164463A JPS6143970A (ja) | 1984-08-06 | 1984-08-06 | 即席麺の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6143970A true JPS6143970A (ja) | 1986-03-03 |
| JPH0351388B2 JPH0351388B2 (cg-RX-API-DMAC7.html) | 1991-08-06 |
Family
ID=15793649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59164463A Granted JPS6143970A (ja) | 1984-07-23 | 1984-08-06 | 即席麺の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6143970A (cg-RX-API-DMAC7.html) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0758530A3 (en) * | 1995-08-14 | 1998-04-15 | Myojo Foods Co., Ltd. | Process for manufacturing dehydrated instant-noodles products |
| JP2010017123A (ja) * | 2008-07-10 | 2010-01-28 | Q P Corp | レトルト食品 |
| CN111134278A (zh) * | 2018-11-05 | 2020-05-12 | 白象食品股份有限公司 | 一种面料合一非油炸方便面及其制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS542355A (en) * | 1977-06-08 | 1979-01-09 | Furuya Minoru | Noodles making method |
| JPS5692753A (en) * | 1979-12-27 | 1981-07-27 | Sankai:Kk | Seasoning of food having expanded tissue, such as fried bean curd |
| JPS5716776A (en) * | 1980-07-04 | 1982-01-28 | Ulvac Corp | Vacuum refrigerating dryer |
-
1984
- 1984-08-06 JP JP59164463A patent/JPS6143970A/ja active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS542355A (en) * | 1977-06-08 | 1979-01-09 | Furuya Minoru | Noodles making method |
| JPS5692753A (en) * | 1979-12-27 | 1981-07-27 | Sankai:Kk | Seasoning of food having expanded tissue, such as fried bean curd |
| JPS5716776A (en) * | 1980-07-04 | 1982-01-28 | Ulvac Corp | Vacuum refrigerating dryer |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0758530A3 (en) * | 1995-08-14 | 1998-04-15 | Myojo Foods Co., Ltd. | Process for manufacturing dehydrated instant-noodles products |
| US5861186A (en) * | 1995-08-14 | 1999-01-19 | Myojo Foods Co., Ltd. | Process for manufacturing a dehydrated instant-noodles product |
| SG102519A1 (en) * | 1995-08-14 | 2004-03-26 | Myojo Foods | Process for manufacturing dehydrated instant-noodles products |
| JP2010017123A (ja) * | 2008-07-10 | 2010-01-28 | Q P Corp | レトルト食品 |
| CN111134278A (zh) * | 2018-11-05 | 2020-05-12 | 白象食品股份有限公司 | 一种面料合一非油炸方便面及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0351388B2 (cg-RX-API-DMAC7.html) | 1991-08-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6083552A (en) | Microwaveable popcorn product and method | |
| US5211977A (en) | Process for the production of flavoured pastas | |
| JPS61199746A (ja) | 膨化食品素材 | |
| JP2000050822A (ja) | 貯蔵安定性のあるヌ―ドル製品 | |
| RU2222222C2 (ru) | Лапша, приправленная вкусовыми компонентами | |
| JP3233885B2 (ja) | スナック食品の製造方法 | |
| CA1316754C (en) | Method for adhering spices on the surface of rice | |
| JPS6143970A (ja) | 即席麺の製造法 | |
| AU2003253517B2 (en) | Coated food product | |
| JP2002209530A (ja) | 遠心力による食品の含浸処理方法 | |
| JPH0351387B2 (cg-RX-API-DMAC7.html) | ||
| JP3233896B2 (ja) | 乾燥パスタ及びこれを用いた加熱殺菌処理パスタの製造方法 | |
| JP2681232B2 (ja) | 加圧加熱殺菌処理麺の製造方法 | |
| JP2675460B2 (ja) | 加圧加熱殺菌処理ラーメンの製造方法 | |
| JP2706834B2 (ja) | 袋入りレトルト麺の製造方法 | |
| JPH0341149B2 (cg-RX-API-DMAC7.html) | ||
| JP3153854B2 (ja) | 加熱殺菌処理用麺及びこれを用いた加熱殺菌処理麺の製造方法 | |
| KR20000051093A (ko) | 스낵 식품의 제조 방법 | |
| CN111194861B (zh) | 面食制造方法 | |
| JP2675472B2 (ja) | 袋入り麺の製造方法 | |
| JP2004041122A (ja) | 乾燥天ぷらの製造方法及びこれにより得られる乾燥天ぷら | |
| JPH03151832A (ja) | 嗜好食品及びその製法 | |
| JPS5836343A (ja) | わさび風味を有する米菓の製造法 | |
| JP2984960B2 (ja) | 海苔加工食品の製造方法 | |
| JP2860032B2 (ja) | 加圧加熱殺菌処理麺の製造方法 |