KR840002217A - 건조국수의 제조방법 - Google Patents

건조국수의 제조방법 Download PDF

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Publication number
KR840002217A
KR840002217A KR1019820005067A KR820005067A KR840002217A KR 840002217 A KR840002217 A KR 840002217A KR 1019820005067 A KR1019820005067 A KR 1019820005067A KR 820005067 A KR820005067 A KR 820005067A KR 840002217 A KR840002217 A KR 840002217A
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KR
South Korea
Prior art keywords
noodles
dough
leaving
minutes
sheet
Prior art date
Application number
KR1019820005067A
Other languages
English (en)
Other versions
KR880001876B1 (ko
Inventor
고오 수기사와
Original Assignee
우라가미 이꾸오
하우스 푸드 인더스트리얼 캄파니 리미티드
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from JP56178419A external-priority patent/JPS5881749A/ja
Priority claimed from JP57091840A external-priority patent/JPS58216656A/ja
Application filed by 우라가미 이꾸오, 하우스 푸드 인더스트리얼 캄파니 리미티드 filed Critical 우라가미 이꾸오
Publication of KR840002217A publication Critical patent/KR840002217A/ko
Application granted granted Critical
Publication of KR880001876B1 publication Critical patent/KR880001876B1/ko

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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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

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)
  • Diaphragms For Electromechanical Transducers (AREA)
  • Inorganic Insulating Materials (AREA)
  • Glass Compositions (AREA)

Abstract

내용 없음.

Description

건조국수의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (10)

  1. 과열증기를 사용하여 생국수 100g당 0.25 내지 1.00g/초의 수분증발율로 송풍시켜 35 내지 45%의 수분을 함유하는 탈수된 생국수를 제조함을 특징으로 하는 수분함량 15% 이하의 건조국수를 제조하는 방법.
  2. 제1항에 있어서, 과열증기의 온도는 120 내지 350℃인 방법.
  3. 제1항에 있어서, 과열증기에 과열증기 용적을 기준으로 하여 2내지 12vol%의 공기를 함유시키는 방법.
  4. 제1항에 있어서, 생국수를 탈수시키기전에, 생국수 하나하나의 표면을 열풍을송풍시켜 경화시키는 방법.
  5. 제4항에 있어서, 생국수는 35 내지 65℃로 1 내지 3m/초의 송풍속도로 10초내지 30초간 열풍으로 송풍시켜 경화시키는 방법.
  6. 제1항에 있어서, 생국수를 탈수시키기전에, 반죽 또는 반죽한 밀가루의 쉬트 또는 생국수를 숙성시키는 방법.
  7. 제6항에 있어서, 숙성은 5 내지 40℃에서 습도가 조절된 챔버내에 반죽 또는 쉬트 또는 생국수를 5 내지 90분간 방치시켜 수행하는 방법.
  8. 제6항에 있어서, 숙성은 20 내지 35℃에서 습도가 조절된 챔버내에 반죽 또는 쉬트 또는 생국수를 10 내지 30분간 방치시켜 수행하는 방법.
  9. 제1항에 있어서, 생국수를 탈수한후 이어서 건조국수를 템퍼링(tempering) 시키는 방법.
  10. 제9항에 있어서, 템퍼링은 50 내지 100℃에서 습도가 조절된 챔버내에 건조국수를 1 내지 20분간 방치시켜 수행하는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR8205067A 1981-01-09 1982-11-09 건조국수의 제조방법 KR880001876B1 (ko)

Applications Claiming Priority (4)

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
JP56-178419 1981-11-09
JP57-91840 1982-05-29
JP57091840A JPS58216656A (ja) 1982-05-29 1982-05-29 即席乾燥麺の製造方法

Publications (2)

Publication Number Publication Date
KR840002217A true KR840002217A (ko) 1984-06-25
KR880001876B1 KR880001876B1 (ko) 1988-09-27

Family

ID=26433274

Family Applications (1)

Application Number Title Priority Date Filing Date
KR8205067A KR880001876B1 (ko) 1981-01-09 1982-11-09 건조국수의 제조방법

Country Status (25)

Country Link
US (1) US4483879A (ko)
KR (1) KR880001876B1 (ko)
AR (1) AR230552A1 (ko)
AT (1) AT384149B (ko)
AU (1) AU548131B2 (ko)
CA (1) CA1181982A (ko)
CH (1) CH654984A5 (ko)
DE (1) DE3241218A1 (ko)
ES (1) ES8308975A1 (ko)
FI (1) FI73580C (ko)
FR (1) FR2515932B1 (ko)
GB (1) GB2112622B (ko)
GR (1) GR76776B (ko)
HK (1) HK63987A (ko)
IE (1) IE53596B1 (ko)
IL (1) IL67265A (ko)
IN (1) IN155561B (ko)
IT (1) IT1154542B (ko)
MY (1) MY8700513A (ko)
NL (1) NL192773C (ko)
NO (1) NO156551C (ko)
NZ (1) NZ202413A (ko)
PH (1) PH19191A (ko)
PT (1) PT75813B (ko)
SE (1) SE457227B (ko)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4752491A (en) * 1985-10-10 1988-06-21 Joseph C. D'Alterio Cooking superimposed pasta ribbons on a zigzag conveyor
IT1225917B (it) * 1987-12-18 1990-12-07 Barilla Flli G & R Procedimento per la produzione di pasta alimentare secca.
DE4124928C2 (de) * 1991-04-03 1993-12-02 Buehler Ag Verfahren und Vorrichtung zum Formstabilisieren von Teigwaren
US5405634A (en) * 1991-04-03 1995-04-11 Buehler Ag Process for stabilizing the shape of pasta
CH686021A5 (de) * 1992-11-17 1995-12-15 Stengel Helene Vorgebackenes, von Konservierungsmitteln freies, handelsfohiges Halbfabrikat fur die Verarbeitung zu einem knusprigen, als Imbiss geeigneten Nahrungsmittel.
US5500236A (en) * 1994-06-17 1996-03-19 Campbell Soup Company Non-fried flavored ramen noodles
EP0968659B1 (en) * 1998-06-30 2004-03-03 Societe Des Produits Nestle S.A. Cooked, acidified noodles
JP2005185137A (ja) * 2003-12-25 2005-07-14 Yamadai Kk 湯調理後又は湯戻し後に食される乾燥食品の製造方法及び乾燥麺類
JP4438969B1 (ja) * 2009-07-31 2010-03-24 日清食品ホールディングス株式会社 即席麺の製造方法
BR112012019243B1 (pt) 2010-03-19 2022-04-12 Nissin Foods Holdings Co., Ltd Método para produzir macarrões instantâneos de múltiplas camadas empregando vapor superaquecido
JP4860773B1 (ja) * 2011-02-18 2012-01-25 サンヨー食品株式会社 即席麺の製造方法
US9420811B2 (en) * 2011-03-15 2016-08-23 Nisshin Foods Inc. Dried noodles manufacturing method
US9629383B2 (en) 2011-03-15 2017-04-25 Nisshin Foods Inc. Dried pasta manufacturing method
EP2880991B1 (en) * 2012-07-31 2016-12-07 Nissin Foods Holdings Co., Ltd. Multilayer structure instant noodle and method for manufacturing same
JP6355320B2 (ja) * 2013-11-28 2018-07-11 日清食品ホールディングス株式会社 即席麺の製造方法
CN104719761B (zh) * 2013-12-24 2018-07-06 中粮营养健康研究院有限公司 一种非油炸面条及其制备方法
CN115606792B (zh) * 2022-11-09 2023-09-05 湖南劲松食品股份有限公司 红薯粉皮加工方法与系统

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3172765A (en) * 1965-03-09 Process for the treatment of shaped food paste
DE2339245A1 (de) * 1973-08-02 1975-02-13 Leslie Palyi Verfahren zur herstellung von getreideprodukten
IT1086432B (it) * 1976-10-18 1985-05-28 Tomadini Gino Metodo e relativo impianto di essicazione ad elementi componibili per l'essicazione di paste alimentari tagliate e lunghe ad alte temperature
JPS6031464B2 (ja) * 1977-05-23 1985-07-22 ハウス食品工業株式会社 即席麺類の製造法
US4208439A (en) * 1977-10-25 1980-06-17 Societe D'assistance Technique Pour Produits Nestle S.A. Preparation of pasta
JPS5486642A (en) * 1977-12-23 1979-07-10 Toyo Suisan Kaisha Continuous production of foamed alpha noodle
GB2063643A (en) * 1979-11-23 1981-06-10 Ranks Hovis Mcdougall Ltd A method of producing pasta

Also Published As

Publication number Publication date
PT75813A (en) 1982-12-01
NZ202413A (en) 1984-12-14
MY8700513A (en) 1987-12-31
SE457227B (sv) 1988-12-12
IT8224148A0 (it) 1982-11-09
PT75813B (en) 1985-07-26
NO156551C (no) 1987-10-14
ES517199A0 (es) 1983-10-01
NO823714L (no) 1983-05-10
IT1154542B (it) 1987-01-21
US4483879A (en) 1984-11-20
PH19191A (en) 1986-01-28
ES8308975A1 (es) 1983-10-01
SE8206322L (sv) 1983-05-10
NO156551B (no) 1987-07-06
AR230552A1 (es) 1984-05-31
IE822650L (en) 1983-05-09
AU9011482A (en) 1983-05-19
GB2112622B (en) 1985-04-17
FR2515932A1 (fr) 1983-05-13
GR76776B (ko) 1984-09-04
AT384149B (de) 1987-10-12
ATA406282A (de) 1987-03-15
FI73580B (fi) 1987-07-31
SE8206322D0 (sv) 1982-11-08
NL8204303A (nl) 1983-06-01
DE3241218C2 (ko) 1991-07-11
FI73580C (fi) 1987-11-09
CH654984A5 (fr) 1986-03-27
IE53596B1 (en) 1988-12-21
DE3241218A1 (de) 1983-05-19
AU548131B2 (en) 1985-11-21
FR2515932B1 (fr) 1988-12-23
FI823795L (fi) 1983-05-10
NL192773C (nl) 1998-02-03
GB2112622A (en) 1983-07-27
IL67265A0 (en) 1983-03-31
IN155561B (ko) 1985-02-16
HK63987A (en) 1987-09-11
IL67265A (en) 1986-01-31
FI823795A0 (fi) 1982-11-05
KR880001876B1 (ko) 1988-09-27
NL192773B (nl) 1997-10-01
CA1181982A (en) 1985-02-05

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