JPS6317425B2 - - Google Patents
Info
- Publication number
- JPS6317425B2 JPS6317425B2 JP55065646A JP6564680A JPS6317425B2 JP S6317425 B2 JPS6317425 B2 JP S6317425B2 JP 55065646 A JP55065646 A JP 55065646A JP 6564680 A JP6564680 A JP 6564680A JP S6317425 B2 JPS6317425 B2 JP S6317425B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- boiled
- alkaline
- steamed
- water
- 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 50
- 238000000034 method Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000000126 substance Substances 0.000 claims description 15
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical class [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 9
- 229910000288 alkali metal carbonate Inorganic materials 0.000 claims description 4
- 150000008041 alkali metal carbonates Chemical class 0.000 claims description 4
- 150000008044 alkali metal hydroxides Chemical class 0.000 claims description 4
- 229910001860 alkaline earth metal hydroxide Inorganic materials 0.000 claims description 3
- 238000007796 conventional method Methods 0.000 claims description 2
- 229920006395 saturated elastomer Polymers 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 9
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 239000000920 calcium hydroxide Substances 0.000 description 5
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000004471 Glycine Substances 0.000 description 4
- 238000007598 dipping method Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 229910000027 potassium carbonate Inorganic materials 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 150000004679 hydroxides Chemical class 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 150000002739 metals Chemical class 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 description 1
- SEBIKDIMAPSUBY-JAUCNNNOSA-N Crocin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C(=O)OC1OC(COC2OC(CO)C(O)C(O)C2O)C(O)C(O)C1O)C=CC=C(/C)C(=O)OC3OC(COC4OC(CO)C(O)C(O)C4O)C(O)C(O)C3O SEBIKDIMAPSUBY-JAUCNNNOSA-N 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000012047 saturated solution Substances 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6564680A JPS56160954A (en) | 1980-05-17 | 1980-05-17 | Treating method for storing boiled or steamed noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6564680A JPS56160954A (en) | 1980-05-17 | 1980-05-17 | Treating method for storing boiled or steamed noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS56160954A JPS56160954A (en) | 1981-12-11 |
| JPS6317425B2 true JPS6317425B2 (US20080293856A1-20081127-C00150.png) | 1988-04-13 |
Family
ID=13292974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6564680A Granted JPS56160954A (en) | 1980-05-17 | 1980-05-17 | Treating method for storing boiled or steamed noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS56160954A (US20080293856A1-20081127-C00150.png) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0463929U (US20080293856A1-20081127-C00150.png) * | 1990-10-08 | 1992-06-01 |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS572647A (en) * | 1980-06-07 | 1982-01-08 | Showa Sangyo Kk | Production of wrapped chinese noodle |
| JPS6119459A (ja) * | 1984-07-05 | 1986-01-28 | 那須 醇 | カルシウム添加めん類の製造方法 |
| JPS6167915A (ja) * | 1984-09-12 | 1986-04-08 | Hitachi Tokyo Electronics Co Ltd | プラズマｃｖｄ装置 |
| CN104664246A (zh) * | 2015-01-30 | 2015-06-03 | 四川省苍溪漓山粮油有限公司 | 一种复合果蔬汁挂面及其制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4877051A (US20080293856A1-20081127-C00150.png) * | 1972-01-19 | 1973-10-17 | ||
| JPS4877050A (US20080293856A1-20081127-C00150.png) * | 1972-01-19 | 1973-10-17 | ||
| JPS5234949A (en) * | 1975-09-11 | 1977-03-17 | Sanei Kagaku Kogyo Kk | Method of protecting cooked noodles from deterioration |
-
1980
- 1980-05-17 JP JP6564680A patent/JPS56160954A/ja active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4877051A (US20080293856A1-20081127-C00150.png) * | 1972-01-19 | 1973-10-17 | ||
| JPS4877050A (US20080293856A1-20081127-C00150.png) * | 1972-01-19 | 1973-10-17 | ||
| JPS5234949A (en) * | 1975-09-11 | 1977-03-17 | Sanei Kagaku Kogyo Kk | Method of protecting cooked noodles from deterioration |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0463929U (US20080293856A1-20081127-C00150.png) * | 1990-10-08 | 1992-06-01 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS56160954A (en) | 1981-12-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100310247B1 (ko) | 저장-안정성인,조리되지않거나부분적으로조리된모이스트파스타및이의제조방법 | |
| KR100257974B1 (ko) | 삼층 생면류의 제조방법 | |
| JPH0119866B2 (US20080293856A1-20081127-C00150.png) | ||
| WO2021039297A1 (ja) | ノンフライ中華麺及びその製造方法 | |
| JPS6317425B2 (US20080293856A1-20081127-C00150.png) | ||
| JP6198476B2 (ja) | 麺類の製造方法 | |
| JP2002027930A (ja) | 麺類の製造方法および麺 | |
| JP2002360197A (ja) | 麺類の褐変防止方法 | |
| US3655401A (en) | Pasta process and products | |
| JP4643655B2 (ja) | ノンフライインスタント調理用乾燥ヌードルの製造方法 | |
| JP3432032B2 (ja) | 麺類の製造方法 | |
| US3190754A (en) | Quick-cooking wheat process | |
| JPH0762114B2 (ja) | イポメア色素による食品の着色方法 | |
| US2473747A (en) | Art of preserving and maintaining color of green vegetables | |
| JP2000245373A (ja) | ロングライフ麺およびその製造方法 | |
| JP2860836B2 (ja) | 保存性包装蒸煮めんの品質改良法 | |
| JPH09248147A (ja) | 麺食品 | |
| JP2006166766A (ja) | 即席麺類の製造方法及び中華麺臭の増強方法 | |
| JP2677487B2 (ja) | 緑色野菜の変色防止方法 | |
| KR930002180B1 (ko) | 마늘 다짐의 장기 저장법 | |
| JP2981794B2 (ja) | 蒸煮麺類の製造法 | |
| US3583873A (en) | Stabilization of the natural green color of pigeon peas | |
| JP2937771B2 (ja) | 包装麺の製造方法 | |
| JPH0965841A (ja) | レトルト食品の製造方法およびレトルト食品 | |
| JP2003088346A (ja) | 加熱処理食品の日持ち向上方法 |
