JPS63116658A - Preparation of noodles - Google Patents
Preparation of noodlesInfo
- Publication number
- JPS63116658A JPS63116658A JP61263262A JP26326286A JPS63116658A JP S63116658 A JPS63116658 A JP S63116658A JP 61263262 A JP61263262 A JP 61263262A JP 26326286 A JP26326286 A JP 26326286A JP S63116658 A JPS63116658 A JP S63116658A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- dough
- alcoholic fermentation
- wheat flour
- corn
- 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.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000013339 cereals Nutrition 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 4
- 238000004898 kneading Methods 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 238000012545 processing Methods 0.000 claims description 4
- 235000013322 soy milk Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 230000001476 alcoholic effect Effects 0.000 abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 230000036571 hydration Effects 0.000 abstract 1
- 238000006703 hydration reaction Methods 0.000 abstract 1
- 235000015927 pasta Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000008240 homogeneous mixture Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 241001123227 Saccharomyces pastorianus Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000015432 dried pasta Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】 〈産業−１−の利用分野〉 本発明はめん類の製造方法に関する。[Detailed description of the invention] 〈Industry-1- field of use〉 The present invention relates to a method for producing noodles.
パスタ類を含み、生めん、茹でめん、乾めん等、種々の
めん類が年齢や性別を問わず広く食用に供されている。Various types of noodles, including pasta, such as fresh noodles, boiled noodles, and dried noodles, are widely eaten by people of all ages and genders.
ところが、これらのめん類には、それが生めんや茹でめ
んである場合にとりわけ、保存性に劣り、そのままでは
味が淡白に過ぎるという難点がある。However, these types of noodles have disadvantages, especially when they are raw or boiled, that they have poor shelf life and taste too bland when left alone.
一方、種々の豆類やトウモロコシの種子穀類がまた食用
に供されている。これらは本来、ビタミンやミネラル等
を好適に含有し、健康−１−誠に優れた特有の香味を易
っ食品である。On the other hand, various legumes and corn seed grains are also used for food. These are originally foods that suitably contain vitamins, minerals, etc., and have a unique flavor that is truly excellent in health.
そこで、種子穀類が本来有するビタミンやミネラル等、
更には香味を活用し、好ましい複合的香味を有する、］
７かも保育性の改善されためん類が製造できれば、誠に
好都合である。Therefore, the vitamins and minerals that seed grains originally have,
Furthermore, it utilizes flavor and has a desirable complex flavor.]
7. It would be very convenient if we could produce noodles with improved nursery properties.
本発明は」二記のようなめん類の製造ノ）法に関するも
のである。The present invention relates to a method for producing noodles as described in Section 2.
〈従来の技術、その問題点〉
従来、茹で」−り時の風味や食感等を損なわないめん類
の製造方法と１．て、有機酸を含むドウから作製しため
ん類をアルコール水溶液で表面処理する方法がある（！
Ｉ５公昭５６−３９６１６）。しかしこの従来法は、積
極的にめん類へ複合的香味をイ・１加するものでないと
いう問題点がある。<Conventional technology and its problems> Conventionally, a method for producing noodles that does not impair the flavor and texture during boiling, and 1. There is a method of surface-treating noodles made from dough containing organic acids with an aqueous alcohol solution (!
I5 Kosho 56-39616). However, this conventional method has a problem in that it does not actively add complex flavors to noodles.
また従来、めん類の保存性を改ｔする方法として、めん
類を有機酸で処理する方Ｖ、（＋＋ｊ公昭４６−２７６
９２、特開昭５７−２０６３５０）、めん類又はその１
１７体であるドウそれ自体（結果的にはこれらを一１形
成する小麦粉）を乳酸発酵させる方法（特公昭５８−１
９２６８）’′Ｓがある。しかし、めん類又はそのｔｉ
ｔ体であるドウそれ自体を有機酸で処理したり或は乳酸
発酵させるこれらの従来法では、製造されるめん類を栄
養面も含めて好ましい複合的香味にすることが、成分上
からまた製造方υζ上からも、実際には誠に難しいとい
う問題点がある。In addition, conventionally, as a method to improve the shelf life of noodles, there has been a method of treating noodles with organic acids (++j Kosho 46-276
92, JP-A-57-206350), noodles or part 1
A method of lactic acid fermentation of the dough itself, which has 17 parts (as a result, the wheat flour that forms these parts) (Special Publication No. 58-1)
9268)''S exists. However, noodles or their ti
In these conventional methods, in which the t-form dough itself is treated with an organic acid or fermented with lactic acid, it is important to give the produced noodles a complex flavor that is favorable from a nutritional standpoint as well as from the production method. From the above, there is a problem that is actually really difficult.
〈発明が解決しようとする問題点、その解決手段〉
本発明は叙上の如き従来の問題点を解決するめん類の製
造方〃、を提供するものである。<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides a method for producing noodles that solves the conventional problems as described above.
しかじで本発明は、
豆類やトウモロコシ等の種子穀類処理物をフル二１−ル
発酵し、次いでその発酵物に小麦粉を加えて混練するこ
とによりドウを作製し、このドウを製めん処理すること
を特徴とするめん類の製造Ｊ５〃、番ご係る。Accordingly, the present invention involves fermenting processed seeds and grains such as beans and corn, and then adding wheat flour to the fermented product and kneading it to produce a dough, and processing this dough into a noodle-making process. Manufacture of noodles characterized by the following J5:
本発明において、処理対象となる種子穀類は、大豆や］
・ウモロコシ等、これらの弔品又ｒ−１，＆％！合品で
あっで、特に制限はない。これらの種子穀類を、その種
類や性状更には処理後の形態雪に応じて適宜に、乾燥、
粉砕、加水、抽出、搾１１、分離、摩砕、均質、加熱、
冷却等で処理することにより、合］−１的的に好ましい
豆乳やｉ・つ千ロコシ粉で代表される種子穀類処理物を
得るが、これらは市販品を使用してもよい。In the present invention, the seed grains to be treated include soybeans and]
・These funeral items such as corn are also r-1, &%! It's a matching product, and there are no particular restrictions. These seed grains are dried and dried as appropriate depending on their type, properties, and shape after processing.
Grinding, water addition, extraction, squeezing 11, separation, grinding, homogenization, heating,
By processing by cooling, etc., a treated seed grain product represented by soybean milk and i.tsusenrokoshi flour, which is preferable in terms of synthesis, is obtained, but commercially available products may also be used.
本発明では、上記した種子穀類処理物をアルコール発酵
する。アルコール発酵に使用する酵＋ｔＪは、サツカロ
マイセス・セレビシエ（３，ｃｅｒｅｖｉｓｉａｅ）や
サツカロマイセスΦカールスベルゲンシス（Ｓ、ｃａｒ
ｌｓｂｅｒｇｅｎｓｉｓ）等、一般食品用のものであれ
ばよいが、得られる発酵物の香味の点で、ザッカロマイ
セスーセレビジエが好ましい。具体的にアルコール発酵
は、種子穀類処理物を必要に応じてＰ Ｈ調整や補糖し
、加熱殺菌して冷却したものに、予め順養しておいた酵
ｌりを１０〔・〜１０１個／ｍ１程度となるように加え
、通常、２８へ一４０℃、好ましくは３０〜３５℃で、
２５〜４０面間発酵させ、アルコール濃度２〜３％にな
った段階で終了させる。In the present invention, the above-described treated seed grains are subjected to alcohol fermentation. The fermentation + tJ used for alcohol fermentation is S. cerevisiae (3, cerevisiae) or S. carlsbergensis (S.
Although it may be used for general foods, such as S. lsbergensis, Zaccharomyces cerevisiae is preferred in terms of the flavor of the fermented product obtained. Specifically, alcoholic fermentation involves adding 10 [.--101 ferments] of pre-acclimated fermentation to the processed seed grains, which are subjected to pH adjustment and sugar supplementation as necessary, heat sterilized, and cooled. /m1, usually at 28-40°C, preferably 30-35°C,
Ferment for 25 to 40 sides and end when the alcohol concentration reaches 2 to 3%.
第１図は−に記アルコール発酵の挙動を例示するグラフ
である。この場合、種子穀類処理物として豆乳／トウモ
ロコシ粉−５／１（重量部）の均一・混合物を加熱殺菌
して冷却したものに、ｆめ順養しておいたサッカロマイ
セス・セレビジエを加えている。この第１図からも、本
発明において、アルコール発酵が順調であることが判る
。FIG. 1 is a graph illustrating the behavior of alcoholic fermentation as described in -. In this case, a homogeneous mixture of soy milk/corn flour-5/1 (parts by weight) as a seed grain treatment product is heat sterilized and cooled, and then acclimatized Saccharomyces cerevisiae is added. It can also be seen from FIG. 1 that alcoholic fermentation is proceeding smoothly in the present invention.
かくしてアルコール発酵を行ない、加熱殺菌して冷却し
、発酵物を得る。発酵物は菌体含有のままでも又は濾過
や遠心分離等で菌体を除去したものでもよい。Alcoholic fermentation is thus carried out, heat sterilized and cooled to obtain a fermented product. The fermented product may contain microbial cells or may have microbial cells removed by filtration, centrifugation, etc.
次に、上記発酵物に小麦粉及び必要なその他の諸資材を
加えて混練し、ドウを作製する。小麦粉はデュラムセモ
リナ、強力小麦粉、中力小麦粉等を適宜に使用すること
ができ、この際、必要に応じて食塩、水、調味料、更に
は大豆やトウモロコシの処理品（乳や粉の形態）を添加
することができる。作製するドウは、水分２７〜３５％
、好ましくは水分３０％前後で、アルコール濃度１％以
下に調整するのがよい。ドウから製造されるめん類に、
アシ、コシ、ツヤ等を確保させつつ、保存性及び好適の
複合的香味を兼ね備えさせるためである。Next, wheat flour and other necessary materials are added to the fermented product and kneaded to prepare a dough. Durum semolina, strong wheat flour, medium wheat flour, etc. can be used as appropriate flour, and in this case, salt, water, seasonings, and even processed soybean or corn products (in the form of milk or powder) may be used. can be added. The dough to be made has a moisture content of 27-35%
It is preferable to adjust the water content to around 30% and the alcohol concentration to 1% or less. For noodles made from dough,
This is to ensure reed, firmness, gloss, etc., as well as preservability and a suitable complex flavor.
最後に、上記ドウを製めん処理してめん類を製造する。Finally, the dough is processed to make noodles to produce noodles.
めん類がうどんやそばの類である場合には、ドウを圧延
して切出ししたものを、そのまま生めんにし或いは茹で
て冷却することにより茹でめんにし又は乾燥して乾煙め
んにする。めん類がパスタの類である場合には、ドウを
圧縮し、押出し成型して切出ししたものを、以下同様に
、生パスタ或は茹でパスタ又は乾燥パスタにする。When the noodles are udon or soba noodles, the dough is rolled and cut into raw noodles, boiled and cooled to make boiled noodles, or dried to make dry smoked noodles. When the noodles are pasta, the dough is compressed, extruded and cut into raw pasta, boiled pasta, or dried pasta in the same manner.
く作用、発明の効果〉
以上説明し、た通りであるから、本発明には種子穀類の
ビタミンやミネラル等更には！１１＋有の香味を活用１
７つつ、該種子穀類からアルコ−ル濃度により新たな香
味を引き出して、これを複合的に一体化した優れた香味
のめん類を製造することができ、 （Ｊｌぜて、アルコ
−」１７発酵により生成するアルコールを活用１７で、
優れた保存性を有するめん類を製造することができる効
果がある。Effects of the Invention> As explained above, the present invention also includes vitamins and minerals of seeds and grains! Utilizing the flavor of 11+1
In addition, it is possible to extract new flavors from the seed grains depending on the alcohol concentration, and to produce noodles with excellent flavor by integrating these in a complex manner. Utilize the alcohol produced 17.
This has the effect of producing noodles with excellent storage stability.
〈実施例〉
一実施例１：豆乳３．Ｏ，Ｑ、及びトウモロコシ粉５０
０ｇ並びに水１ 、 ＯＮ−の均一１１．二合物にブド
ウ糖２００ｇを均一溶解］また後、９５°Ｃ達温で加熱
殺菌し、３０℃まで冷却した。これに予め順養しておい
た酵母サツカロマ・イセス嗜セレビシェを８゜５Ｘ１０
６個／ｍｌとなるように加え、雑菌汚染を防］トシつつ
、３０℃×４０時間、アルコ・−ル発酵し、波過した後
、９５°Ｃ辻温で加熱殺菌し、２５℃まで冷却して、発
酵物を得た。発酵物はアルコール濃度２．８％であった
。この発酵物２．５ｋｇとデュラムセモリナ１０ｋｇと
食塩、Ｏｇとを充分混練してドウを作製した。ドウは水
分３０％であった。このドウを圧延し、切出しして、生
めんを製造した。<Example> Example 1: Soy milk 3. O, Q, and corn flour 50
0g and water 1, ON- uniformity 11. 200 g of glucose was uniformly dissolved in the mixture] After that, the mixture was sterilized by heating at 95°C and cooled to 30°C. To this, add the yeast Satsuka Roma Isesu Cereviche that has been acclimatized in advance to 8゜5X10
6 pieces/ml to prevent bacterial contamination]Alcohol fermentation at 30°C for 40 hours, after passing, sterilize by heating at 95°C Tsuji temperature and cool to 25°C. A fermented product was obtained. The fermented product had an alcohol concentration of 2.8%. 2.5 kg of this fermented product, 10 kg of durum semolina, salt, and Og were sufficiently kneaded to prepare a dough. The dough had a moisture content of 30%. This dough was rolled and cut out to produce raw noodles.
φ実施例２：豆乳３．０文及びトウモロコシ粉３００ｇ
の均一混合物を、９５℃達温で加熱殺菌し、３０℃まで
冷却した。これに予め順養しておいた酵ａ？ザッカロマ
イセス中セレビジエヲ８ 、６Ｘ１０６個／ｍｌとなる
ように加え、雑菌汚染を防１１−〕しつつ、３０℃×３
６時間、アルコール発酵した後、９５°Ｃ達温で加熱殺
菌し、２５°Ｃまで冷却して、菌体含有の発酵物を得た
。発酵物はアルコール濃度２．５％であった。この発酵
物２ｋｇとデュラムセモリナ及び強力小麦粉並びに中力
小麦粉の等量７１９合物９ｋｇとを充分混練してドウを
作製した。ドウは水分２８％であった。ごのドウを圧縮
し、押出し成型し、切出しした後、熱湯中で茹で、冷却
して茹でパスタを製造した。φ Example 2: 3.0 g of soy milk and 300 g of corn flour
The homogeneous mixture was sterilized by heating at 95°C and cooled to 30°C. Is this yeast a? Add Zaccharomyces cerevisiae to a concentration of 8, 6 x 106 cells/ml, while preventing bacterial contamination at 30°C x 3.
After alcoholic fermentation for 6 hours, the mixture was heat sterilized at 95°C and cooled to 25°C to obtain a fermented product containing bacterial cells. The fermented product had an alcohol concentration of 2.5%. A dough was prepared by sufficiently kneading 2 kg of this fermented product and 9 kg of a 719 mixture of equal amounts of durum semolina, strong wheat flour, and medium wheat flour. The dough had a moisture content of 28%. The dough was compressed, extruded, cut, boiled in boiling water, and cooled to produce boiled pasta.
・評価：各実施例にそれぞれ対応１７て、発酵物の代り
に水を使用し、その他は同−負相からなる各比較例のめ
ん類を製造した。そして、各実施例及び各比較例につき
、外観等を含む官能試験及び生菌数試験を行なって評価
した。各実施例のめん類はいずれも好ましい複合的香味
をイ１し、実施例１の生めんは常温で製造後６１−１間
保存することができたが、これに対応する比較例の生め
んは３目間しか保存することができず、また実施例２の
茹でパスタは常温で製造後３１１間保存することができ
たが、これに対応する比較例の茹でノ々スタは１日間し
か保存することができなかった。-Evaluation: Noodles of comparative examples were produced corresponding to each example, using water instead of the fermented product, and using the same negative phase except for the fermented product. Then, each Example and each Comparative Example were evaluated by performing a sensory test including appearance etc. and a viable bacteria count test. The noodles of each Example all had a desirable complex flavor, and the raw noodles of Example 1 could be stored at room temperature for 61-1 days after production, but the corresponding raw noodles of Comparative Example were In addition, the boiled pasta of Example 2 could be stored for 311 days after production at room temperature, but the corresponding boiled pasta of Comparative Example could be stored for only one day. could not.
第１図は本発明においてアルコール発酵の挙動を例示す
るグラフである。
特許出願人 カゴメ株式会社
代理人 弁理士 入 山 宏 正
第１図
０ １５ ２０ ３０ ４ｏ Ｓｏ
６０蒲醇時間（峙）FIG. 1 is a graph illustrating the behavior of alcoholic fermentation in the present invention. Patent Applicant Kagome Co., Ltd. Agent Patent Attorney Hiroshi Iriyama Figure 1 0 15 20 30 4o So
60 hours of brewing (battle)
Claims (1)
ル発酵し、次いでその発酵物に小麦粉を加えて混練する
ことによりドウを作製し、このドウを製めん処理するこ
とを特徴とするめん類の製造方法。 ２、種子穀類処理物が豆乳及び／又はトウモロコシ粉で
ある特許請求の範囲第１項記載のめん類の製造方法。 ３、サッカロマイセス・セレビジエでアルコール発酵す
る特許請求の範囲第１項又は第２項記載のめん類の製造
方法。 ４、ドウのアルコール濃度を１％以下に調整する特許請
求の範囲第１項〜第３項のいずれか一つの項記載のめん
類の製造方法。[Scope of Claims] 1. A dough is produced by alcohol fermenting a processed product of seeds and grains such as beans and corn, and then adding and kneading wheat flour to the fermented product, and processing this dough to make noodles. A method for producing Tosuru noodles. 2. The method for producing noodles according to claim 1, wherein the processed seed grain is soy milk and/or corn flour. 3. The method for producing noodles according to claim 1 or 2, which comprises alcohol fermentation with Saccharomyces cerevisiae. 4. A method for producing noodles according to any one of claims 1 to 3, wherein the alcohol concentration of the dough is adjusted to 1% or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61263262A JPS63116658A (en) | 1986-11-05 | 1986-11-05 | Preparation of noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61263262A JPS63116658A (en) | 1986-11-05 | 1986-11-05 | Preparation of noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63116658A true JPS63116658A (en) | 1988-05-20 |
Family
ID=17387020
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61263262A Pending JPS63116658A (en) | 1986-11-05 | 1986-11-05 | Preparation of noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63116658A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100332570B1 (en) * | 1999-04-21 | 2002-04-17 | 김진선 | Manufacturing Method of Corn Noodle |
| CN113349332A (en) * | 2021-05-25 | 2021-09-07 | 四川省食品发酵工业研究设计院有限公司 | Method for manufacturing low-salt silver wire hollow noodles |
-
1986
- 1986-11-05 JP JP61263262A patent/JPS63116658A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100332570B1 (en) * | 1999-04-21 | 2002-04-17 | 김진선 | Manufacturing Method of Corn Noodle |
| CN113349332A (en) * | 2021-05-25 | 2021-09-07 | 四川省食品发酵工业研究设计院有限公司 | Method for manufacturing low-salt silver wire hollow noodles |
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