JPS62158466A - 低カロリ−即席麺の製造方法 - Google Patents
低カロリ−即席麺の製造方法Info
- Publication number
- JPS62158466A JPS62158466A JP61000865A JP86586A JPS62158466A JP S62158466 A JPS62158466 A JP S62158466A JP 61000865 A JP61000865 A JP 61000865A JP 86586 A JP86586 A JP 86586A JP S62158466 A JPS62158466 A JP S62158466A
- Authority
- JP
- Japan
- Prior art keywords
- drying
- linear
- coagulate
- carrageenan
- alginic acid
- 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 abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 19
- 229920000615 alginic acid Polymers 0.000 claims abstract description 19
- 239000000783 alginic acid Substances 0.000 claims abstract description 17
- 229960001126 alginic acid Drugs 0.000 claims abstract description 17
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 17
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 17
- 239000000679 carrageenan Substances 0.000 claims abstract description 17
- 229920001525 carrageenan Polymers 0.000 claims abstract description 17
- 229940113118 carrageenan Drugs 0.000 claims abstract description 17
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 17
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 15
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 9
- 229910052751 metal Inorganic materials 0.000 claims abstract description 8
- 239000002184 metal Substances 0.000 claims abstract description 8
- 229920001206 natural gum Polymers 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 235000018102 proteins Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 9
- 238000004925 denaturation Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims 2
- 230000008014 freezing Effects 0.000 claims 2
- 235000012149 noodles Nutrition 0.000 abstract description 32
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract description 3
- 235000010413 sodium alginate Nutrition 0.000 abstract description 3
- 239000000661 sodium alginate Substances 0.000 abstract description 3
- 229940005550 sodium alginate Drugs 0.000 abstract description 3
- 235000011837 pasties Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 229920001817 Agar Polymers 0.000 description 13
- 239000008272 agar Substances 0.000 description 13
- 238000009835 boiling Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 239000000920 calcium hydroxide Substances 0.000 description 5
- 235000011116 calcium hydroxide Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 4
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 4
- 244000247812 Amorphophallus rivieri Species 0.000 description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 3
- 229920002752 Konjac Polymers 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000000252 konjac Substances 0.000 description 3
- 235000010485 konjac Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 230000009257 reactivity Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 230000008961 swelling Effects 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
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000000495 Erythronium japonicum Nutrition 0.000 description 1
- 240000000745 Erythronium japonicum Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 244000151018 Maranta arundinacea Species 0.000 description 1
- 235000010804 Maranta arundinacea Nutrition 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 235000012419 Thalia geniculata Nutrition 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- -1 alginate propylene glycol ester Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 235000020805 dietary restrictions Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Noodles (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61000865A JPS62158466A (ja) | 1986-01-07 | 1986-01-07 | 低カロリ−即席麺の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61000865A JPS62158466A (ja) | 1986-01-07 | 1986-01-07 | 低カロリ−即席麺の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62158466A true JPS62158466A (ja) | 1987-07-14 |
| JPH0126665B2 JPH0126665B2 (enrdf_load_stackoverflow) | 1989-05-24 |
Family
ID=11485565
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61000865A Granted JPS62158466A (ja) | 1986-01-07 | 1986-01-07 | 低カロリ−即席麺の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62158466A (enrdf_load_stackoverflow) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02145162A (ja) * | 1988-11-28 | 1990-06-04 | Marumi:Kk | 乾麺の製造法 |
| US4976982A (en) * | 1989-08-11 | 1990-12-11 | Borden, Inc. | Reduced calorie, high fiber pasta |
| US5842722A (en) * | 1990-09-20 | 1998-12-01 | Carlson; Thomas S. | Printable coplanar laminates and method of making same |
| JP2013126426A (ja) * | 2007-02-02 | 2013-06-27 | Toyo Suisan Kaisha Ltd | 即席麺および即席麺の製造方法 |
| JP2017012114A (ja) * | 2015-07-03 | 2017-01-19 | 日清製粉株式会社 | 麺類の製造方法 |
-
1986
- 1986-01-07 JP JP61000865A patent/JPS62158466A/ja active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02145162A (ja) * | 1988-11-28 | 1990-06-04 | Marumi:Kk | 乾麺の製造法 |
| US4976982A (en) * | 1989-08-11 | 1990-12-11 | Borden, Inc. | Reduced calorie, high fiber pasta |
| US5842722A (en) * | 1990-09-20 | 1998-12-01 | Carlson; Thomas S. | Printable coplanar laminates and method of making same |
| JP2013126426A (ja) * | 2007-02-02 | 2013-06-27 | Toyo Suisan Kaisha Ltd | 即席麺および即席麺の製造方法 |
| JP2017012114A (ja) * | 2015-07-03 | 2017-01-19 | 日清製粉株式会社 | 麺類の製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0126665B2 (enrdf_load_stackoverflow) | 1989-05-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |