Nothing Special   »   [go: up one dir, main page]

JPS5794263A - Preparation of dried noodle with reduced salt content - Google Patents

Preparation of dried noodle with reduced salt content

Info

Publication number
JPS5794263A
JPS5794263A JP55171671A JP17167180A JPS5794263A JP S5794263 A JPS5794263 A JP S5794263A JP 55171671 A JP55171671 A JP 55171671A JP 17167180 A JP17167180 A JP 17167180A JP S5794263 A JPS5794263 A JP S5794263A
Authority
JP
Japan
Prior art keywords
noodle
starch
wheat flour
dried
salt content
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.)
Granted
Application number
JP55171671A
Other languages
Japanese (ja)
Other versions
JPH062032B2 (en
Inventor
Monta Oda
Yoichi Yasuda
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.)
NIHON SEIFUN KK
NIPPON SEIFUN KK
NIPPN Corp
Original Assignee
NIHON SEIFUN KK
NIPPON SEIFUN KK
Nippon Flour Mills 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 NIHON SEIFUN KK, NIPPON SEIFUN KK, Nippon Flour Mills Co Ltd filed Critical NIHON SEIFUN KK
Priority to JP55171671A priority Critical patent/JPH062032B2/en
Publication of JPS5794263A publication Critical patent/JPS5794263A/en
Publication of JPH062032B2 publication Critical patent/JPH062032B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE: To prepare a dried noodle with a reduced salt content, having the quality equal to or better than that of the conventional dried noodles in terms of noodle making operating ratio, boiling time, sense of eating, etc., by replacing common salt used in the ordinary preparing process of the dried noodles with calcium lactate, etc.
CONSTITUTION: (A) 100pts. starch consisting of wheat flour essentially is mixed with (B) 32W40pts. water, (C) 2W4pts. calcium lactate and/or 1W4pts. emulsified oil and (D) 0W1pt. common salt, and the resultant noodle dough is then made into a noodle. A starch of a different kind, e.g. rice flour, or dietary fibers, e.g. hemicellulose or a pectin aceous material, may be used in addition to the wheat flour as the starch in the component (A). About 2W5pts. dietary fibers based on the wheat flour may increase the amount of water to be added, and the quality of the product dried noodle can be made more porous.
COPYRIGHT: (C)1982,JPO&Japio
JP55171671A 1980-12-05 1980-12-05 Manufacturing method of reduced salt dry noodles Expired - Lifetime JPH062032B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55171671A JPH062032B2 (en) 1980-12-05 1980-12-05 Manufacturing method of reduced salt dry noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55171671A JPH062032B2 (en) 1980-12-05 1980-12-05 Manufacturing method of reduced salt dry noodles

Publications (2)

Publication Number Publication Date
JPS5794263A true JPS5794263A (en) 1982-06-11
JPH062032B2 JPH062032B2 (en) 1994-01-12

Family

ID=15927529

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55171671A Expired - Lifetime JPH062032B2 (en) 1980-12-05 1980-12-05 Manufacturing method of reduced salt dry noodles

Country Status (1)

Country Link
JP (1) JPH062032B2 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62134051A (en) * 1985-12-09 1987-06-17 Kuniaki Nagafune Yam-containing somen (fine noodles)
KR100372733B1 (en) * 2000-06-02 2003-02-17 문태룡 Dried noodle added thicking agent and emulsified oil and manufacturing method thereof
JP2004024155A (en) * 2002-06-27 2004-01-29 Taiyo Kagaku Co Ltd Noodle quality improver and process for producing noodles
JP2018033389A (en) * 2016-08-31 2018-03-08 日清食品ホールディングス株式会社 Dried noodle production method and half-dried noodle production method
JP2018033363A (en) * 2016-08-31 2018-03-08 日清食品ホールディングス株式会社 Method for producing raw noodle and frozen noodle

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6985956B2 (en) * 2018-02-21 2021-12-22 日清食品ホールディングス株式会社 How to make instant noodles containing potassium lactate
JP7244826B2 (en) * 2019-01-31 2023-03-23 兵庫県手延素麺協同組合 frozen noodles

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4969856A (en) * 1972-11-09 1974-07-05
JPS4975749A (en) * 1972-11-15 1974-07-22
JPS5018058A (en) * 1973-06-20 1975-02-26
JPS5018646A (en) * 1973-06-19 1975-02-27
JPS5279044A (en) * 1975-12-26 1977-07-02 Eisai Co Ltd Production of noodles

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4969856A (en) * 1972-11-09 1974-07-05
JPS4975749A (en) * 1972-11-15 1974-07-22
JPS5018646A (en) * 1973-06-19 1975-02-27
JPS5018058A (en) * 1973-06-20 1975-02-26
JPS5279044A (en) * 1975-12-26 1977-07-02 Eisai Co Ltd Production of noodles

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62134051A (en) * 1985-12-09 1987-06-17 Kuniaki Nagafune Yam-containing somen (fine noodles)
KR100372733B1 (en) * 2000-06-02 2003-02-17 문태룡 Dried noodle added thicking agent and emulsified oil and manufacturing method thereof
JP2004024155A (en) * 2002-06-27 2004-01-29 Taiyo Kagaku Co Ltd Noodle quality improver and process for producing noodles
JP2018033389A (en) * 2016-08-31 2018-03-08 日清食品ホールディングス株式会社 Dried noodle production method and half-dried noodle production method
JP2018033363A (en) * 2016-08-31 2018-03-08 日清食品ホールディングス株式会社 Method for producing raw noodle and frozen noodle

Also Published As

Publication number Publication date
JPH062032B2 (en) 1994-01-12

Similar Documents

Publication Publication Date Title
CA1178112A (en) Rice pasta composition
JPS5794263A (en) Preparation of dried noodle with reduced salt content
RU95102327A (en) Method for producing quick-cooking fried noodles
TW323942B (en) Process of producing noodles
JPS6148899B2 (en)
JPS55118359A (en) Method of production of fried instant noodle
JPS5754571A (en) Production of food material
KR910017950A (en) Nutritional Noodle Making Method
JPS5678572A (en) Preparation of processed starch
SU1165349A1 (en) Composition for making macaroni
JPS5523922A (en) Preparation of crepe paste from starch of devilsigma-tongue
JPS5739747A (en) Preparation of viscoelastic noodle
JPS57170156A (en) Production of potato noodle
KR900004574B1 (en) Process for instant ramyeon
KR880013470A (en) How to Make Noodles with Kale as Main Ingredient
KR880003577A (en) Sammi ginseng rice noodles manufacturing method
KR920021034A (en) Method of making noodles with main ingredients of aloe and kale green juice
JPS5758865A (en) Preraration of macaroni
TH321B (en) Rice Pasta Ingredients
KR940013351A (en) Seasoned rice cake manufacturing method
KR900007337A (en) Manufacturing method of frozen mixed wax cake for packaging
JPS56121451A (en) Noodlelike product and its preparation
KR860007886A (en) How to make instant noodles
JPH0279949A (en) Preparation of chinese noodle
JPS57177660A (en) Preparation of raw noodle