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JPS5722655A - Preparation of instant noodles - Google Patents

Preparation of instant noodles

Info

Publication number
JPS5722655A
JPS5722655A JP9627180A JP9627180A JPS5722655A JP S5722655 A JPS5722655 A JP S5722655A JP 9627180 A JP9627180 A JP 9627180A JP 9627180 A JP9627180 A JP 9627180A JP S5722655 A JPS5722655 A JP S5722655A
Authority
JP
Japan
Prior art keywords
instant noodles
preparation
noodle lines
fatty acid
acid ester
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
Application number
JP9627180A
Other languages
Japanese (ja)
Inventor
Takeo Ogasawara
Kenzo Sato
Sukehide Itou
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nitto Flour Milling Co Ltd
Original Assignee
Nitto Flour Milling Co Ltd
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
Application filed by Nitto Flour Milling Co Ltd filed Critical Nitto Flour Milling Co Ltd
Priority to JP9627180A priority Critical patent/JPS5722655A/en
Publication of JPS5722655A publication Critical patent/JPS5722655A/en
Pending legal-status Critical Current

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  • Noodles (AREA)

Abstract

PURPOSE: To prepare instant noodles not causing overflow when boiled, by attching an edible antifoaming emulsifying agent to the surfaces of noodle lines.
CONSTITUTION: In preparing instant noodles conventionally, 0.01W5.0wt%, preferably 0.2W2.0wt% based on amount of noodle lines of an edible antifoaming emulsifying agent, having preferably a low HLB, e.g., sorbitan fatty acid ester, glycerol fatty acid ester, etc. is attached to the surfaces of noodle lines in the process from dehydration to the preparation of product or to the surfaces of noodle lines of product.
COPYRIGHT: (C)1982,JPO&Japio
JP9627180A 1980-07-16 1980-07-16 Preparation of instant noodles Pending JPS5722655A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9627180A JPS5722655A (en) 1980-07-16 1980-07-16 Preparation of instant noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9627180A JPS5722655A (en) 1980-07-16 1980-07-16 Preparation of instant noodles

Publications (1)

Publication Number Publication Date
JPS5722655A true JPS5722655A (en) 1982-02-05

Family

ID=14160477

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9627180A Pending JPS5722655A (en) 1980-07-16 1980-07-16 Preparation of instant noodles

Country Status (1)

Country Link
JP (1) JPS5722655A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6024160A (en) * 1983-07-21 1985-02-06 Q P Corp Sauce mix for white sauce
JPS62248465A (en) * 1986-04-23 1987-10-29 Taiyo Kagaku Co Ltd Dried food having improved reconstituting property in warm water
JP2013017399A (en) * 2011-07-07 2013-01-31 Nippon Flour Mills Co Ltd Thick cream soup-topped frozen noodle packaged in microwave oven cooking vessel, and method for cooking the same

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6024160A (en) * 1983-07-21 1985-02-06 Q P Corp Sauce mix for white sauce
JPS62248465A (en) * 1986-04-23 1987-10-29 Taiyo Kagaku Co Ltd Dried food having improved reconstituting property in warm water
JPH0755132B2 (en) * 1986-04-23 1995-06-14 太陽化学株式会社 Dry food with good hot water
JP2013017399A (en) * 2011-07-07 2013-01-31 Nippon Flour Mills Co Ltd Thick cream soup-topped frozen noodle packaged in microwave oven cooking vessel, and method for cooking the same

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