JPS6356787B2 - - Google Patents
Info
- Publication number
- JPS6356787B2 JPS6356787B2 JP56178419A JP17841981A JPS6356787B2 JP S6356787 B2 JPS6356787 B2 JP S6356787B2 JP 56178419 A JP56178419 A JP 56178419A JP 17841981 A JP17841981 A JP 17841981A JP S6356787 B2 JPS6356787 B2 JP S6356787B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- superheated steam
- moisture content
- present
- 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 105
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000001035 drying Methods 0.000 claims description 10
- 238000001704 evaporation Methods 0.000 claims description 10
- 230000008020 evaporation Effects 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000005068 transpiration Effects 0.000 description 12
- 230000008961 swelling Effects 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 7
- 239000000523 sample Substances 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 238000005336 cracking Methods 0.000 description 6
- 239000013068 control sample Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 2
- 238000000635 electron micrograph Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012437 puffed product Nutrition 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Priority Applications (28)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56178419A JPS5881749A (ja) | 1981-11-09 | 1981-11-09 | 即席乾燥麺の製造方法 |
| AU90114/82A AU548131B2 (en) | 1981-11-09 | 1982-11-03 | Preparing dried noodles |
| GB08231449A GB2112622B (en) | 1981-11-09 | 1982-11-03 | Method of preparing dried noodles |
| US06/439,217 US4483879A (en) | 1981-11-09 | 1982-11-04 | Method of preparing dried noodles |
| FI823795A FI73580C (fi) | 1981-11-09 | 1982-11-05 | Foerfarande foer framstaellning av degprodukter. |
| ZA828130A ZA828130B (en) | 1981-11-09 | 1982-11-05 | Method of preparing dried noodles |
| IE2650/82A IE53596B1 (en) | 1981-11-09 | 1982-11-05 | Method of preparing dried noodles |
| NL8204303A NL192773C (nl) | 1981-11-09 | 1982-11-06 | Werkwijze voor het bereiden van een gedroogd deegproduct. |
| ES517199A ES517199A0 (es) | 1981-11-09 | 1982-11-08 | Metodo de preparacion de tallarines secados. |
| AR291221A AR230552A1 (es) | 1981-11-09 | 1982-11-08 | Metodo de preparacion de tallarines secos |
| AT0406282A AT384149B (de) | 1981-11-09 | 1982-11-08 | Verfahren zur herstellung von getrockneten nudeln |
| PH28095A PH19191A (en) | 1981-11-09 | 1982-11-08 | Method of preparing dried noodles |
| DE19823241218 DE3241218A1 (de) | 1981-11-09 | 1982-11-08 | Verfahren zur herstellung von getrockneten nudeln |
| IN1309/CAL/82A IN155561B (fr) | 1981-11-09 | 1982-11-08 | |
| PT75813A PT75813B (en) | 1981-11-09 | 1982-11-08 | Process for preparing dry vermicelli |
| GR69751A GR76776B (fr) | 1981-11-09 | 1982-11-08 | |
| SE8206322A SE457227B (sv) | 1981-11-09 | 1982-11-08 | Saett att framstaella torkade snabbnudlar |
| NZ202413A NZ202413A (en) | 1981-11-09 | 1982-11-08 | Preparing dried instant noodles using superheated steam |
| NO823714A NO156551C (no) | 1981-11-09 | 1982-11-08 | Fremgangsmaate for fremstilling av nudler med et fuktighetsinnhold paa mindre enn 15 %. |
| BE0/209434A BE894958A (fr) | 1981-11-09 | 1982-11-09 | Procede de preparation de nouilles sechees et produits ainsi obtenus |
| FR8218824A FR2515932B1 (fr) | 1981-11-09 | 1982-11-09 | Procede de preparation de nouilles sechees |
| IT24148/82A IT1154542B (it) | 1981-11-09 | 1982-11-09 | Metodo di preparazione di tagliatelle essiccate |
| KR8205067A KR880001876B1 (ko) | 1981-01-09 | 1982-11-09 | 건조국수의 제조방법 |
| CA000415159A CA1181982A (fr) | 1981-11-09 | 1982-11-09 | Methode de preparation de nouilles sechees |
| CH6528/82A CH654984A5 (fr) | 1981-11-09 | 1982-11-09 | Procede de preparation de nouilles sechees. |
| IL67265A IL67265A (en) | 1981-11-09 | 1982-11-15 | Production of dried instant noodles |
| HK639/87A HK63987A (en) | 1981-11-09 | 1987-09-03 | Method of preparing dried noodles |
| MY513/87A MY8700513A (en) | 1981-11-09 | 1987-12-30 | Method of preparing dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56178419A JPS5881749A (ja) | 1981-11-09 | 1981-11-09 | 即席乾燥麺の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5881749A JPS5881749A (ja) | 1983-05-17 |
| JPS6356787B2 true JPS6356787B2 (fr) | 1988-11-09 |
Family
ID=16048164
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56178419A Granted JPS5881749A (ja) | 1981-01-09 | 1981-11-09 | 即席乾燥麺の製造方法 |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPS5881749A (fr) |
| BE (1) | BE894958A (fr) |
| ZA (1) | ZA828130B (fr) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011013185A1 (fr) | 2009-07-31 | 2011-02-03 | 日清食品ホールディングス株式会社 | Procédé de production de nouilles instantanées |
| WO2011077600A1 (fr) | 2009-12-22 | 2011-06-30 | 日清食品ホールディングス株式会社 | Nouilles instantanées et leur procédé de fabrication |
| WO2015050121A1 (fr) | 2013-10-01 | 2015-04-09 | 日清食品ホールディングス株式会社 | Procédé de fabrication de nouilles chinoises instantanées et nouilles chinoises instantanées |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102933094B (zh) | 2010-07-01 | 2015-04-08 | 东洋水产株式会社 | 挂面及其制造方法 |
-
1981
- 1981-11-09 JP JP56178419A patent/JPS5881749A/ja active Granted
-
1982
- 1982-11-05 ZA ZA828130A patent/ZA828130B/xx unknown
- 1982-11-09 BE BE0/209434A patent/BE894958A/fr not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011013185A1 (fr) | 2009-07-31 | 2011-02-03 | 日清食品ホールディングス株式会社 | Procédé de production de nouilles instantanées |
| WO2011077600A1 (fr) | 2009-12-22 | 2011-06-30 | 日清食品ホールディングス株式会社 | Nouilles instantanées et leur procédé de fabrication |
| WO2015050121A1 (fr) | 2013-10-01 | 2015-04-09 | 日清食品ホールディングス株式会社 | Procédé de fabrication de nouilles chinoises instantanées et nouilles chinoises instantanées |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5881749A (ja) | 1983-05-17 |
| BE894958A (fr) | 1983-03-01 |
| ZA828130B (en) | 1983-09-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2487555C1 (ru) | Сухая лапша быстрого приготовления и способ ее получения | |
| JP4654315B1 (ja) | 即席麺およびその製造方法 | |
| WO2011013185A1 (fr) | Procédé de production de nouilles instantanées | |
| US2696156A (en) | Process of preparing quick-cooking rice | |
| GB2112622A (en) | Method of preparing dried noodles | |
| JPH026501B2 (fr) | ||
| JPH0437699B2 (fr) | ||
| JPS6031464B2 (ja) | 即席麺類の製造法 | |
| JPS6356787B2 (fr) | ||
| JPH0153027B2 (fr) | ||
| CA2195278C (fr) | Procede pour produire des pates ou des nouilles instantannees ou a cuisson rapide | |
| JP3155488B2 (ja) | 即席麺の製造方法 | |
| JPS5988055A (ja) | 麺の過熱水蒸気乾燥方法 | |
| JPS6320502B2 (fr) | ||
| JPS6037945A (ja) | 乾燥麺の製造方法 | |
| JPH0239228B2 (fr) | ||
| JP4458477B2 (ja) | 即席麺の製造方法及び中華麺臭の増強方法 | |
| JPH0341149B2 (fr) | ||
| JPS58216657A (ja) | 即席麺類の製造方法 | |
| JPS6040819B2 (ja) | 熱風乾燥即席麺類の製造法 | |
| JPS5816653A (ja) | 即席マカロニ又はスパゲテイの製造方法 | |
| JPS6260055B2 (fr) | ||
| JPH0460621B2 (fr) | ||
| JPS59173060A (ja) | 即席乾燥麺の製造方法 | |
| JPS5928380B2 (ja) | 即席麺類の製造法 |