JP4553368B2 - 即席麺類及びその製造方法 - Google Patents
即席麺類及びその製造方法 Download PDFInfo
- Publication number
- JP4553368B2 JP4553368B2 JP2005111132A JP2005111132A JP4553368B2 JP 4553368 B2 JP4553368 B2 JP 4553368B2 JP 2005111132 A JP2005111132 A JP 2005111132A JP 2005111132 A JP2005111132 A JP 2005111132A JP 4553368 B2 JP4553368 B2 JP 4553368B2
- Authority
- JP
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- Prior art keywords
- noodle
- mass
- parts
- noodles
- flour
- 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.)
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Links
- 235000008446 instant noodles Nutrition 0.000 title claims description 44
- 238000004519 manufacturing process Methods 0.000 title claims description 29
- 235000012149 noodles Nutrition 0.000 claims description 645
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 115
- 238000000034 method Methods 0.000 claims description 53
- 239000000843 powder Substances 0.000 claims description 43
- 108010068370 Glutens Proteins 0.000 claims description 29
- 235000021312 gluten Nutrition 0.000 claims description 29
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 25
- 235000010445 lecithin Nutrition 0.000 claims description 25
- 239000000787 lecithin Substances 0.000 claims description 25
- 229940067606 lecithin Drugs 0.000 claims description 25
- 238000004898 kneading Methods 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 13
- 238000005507 spraying Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 description 140
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 62
- 239000003921 oil Substances 0.000 description 55
- 240000008620 Fagopyrum esculentum Species 0.000 description 48
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- 239000003925 fat Substances 0.000 description 45
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- 238000005520 cutting process Methods 0.000 description 39
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- 238000010025 steaming Methods 0.000 description 25
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- 239000000243 solution Substances 0.000 description 22
- 229920002472 Starch Polymers 0.000 description 19
- 235000019698 starch Nutrition 0.000 description 18
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- 230000000052 comparative effect Effects 0.000 description 15
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- 235000016709 nutrition Nutrition 0.000 description 10
- 230000035764 nutrition Effects 0.000 description 10
- 241000287127 Passeridae Species 0.000 description 9
- 244000061456 Solanum tuberosum Species 0.000 description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 description 9
- 240000003183 Manihot esculenta Species 0.000 description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 235000012015 potatoes Nutrition 0.000 description 8
- 230000008569 process Effects 0.000 description 8
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- 235000000423 Convallaria keiskei Nutrition 0.000 description 7
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- 150000003839 salts Chemical class 0.000 description 7
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- 239000003995 emulsifying agent Substances 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 206010001497 Agitation Diseases 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- -1 propylene glycol fatty acid esters Chemical class 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
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- 235000005822 corn Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000004283 incisor Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 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
- 238000005096 rolling process Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 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
- A23L7/113—Parboiled or instant pasta
-
- 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 (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005111132A JP4553368B2 (ja) | 2005-04-07 | 2005-04-07 | 即席麺類及びその製造方法 |
KR1020060029052A KR101363901B1 (ko) | 2005-04-07 | 2006-03-30 | 즉석면류 및 그 제조방법 |
CN2006100750681A CN1853501B (zh) | 2005-04-07 | 2006-03-31 | 快餐面类及其制造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005111132A JP4553368B2 (ja) | 2005-04-07 | 2005-04-07 | 即席麺類及びその製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2006288239A JP2006288239A (ja) | 2006-10-26 |
JP4553368B2 true JP4553368B2 (ja) | 2010-09-29 |
Family
ID=37194212
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2005111132A Active JP4553368B2 (ja) | 2005-04-07 | 2005-04-07 | 即席麺類及びその製造方法 |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP4553368B2 (zh) |
KR (1) | KR101363901B1 (zh) |
CN (1) | CN1853501B (zh) |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100869492B1 (ko) * | 2006-12-28 | 2008-11-19 | 주식회사농심 | 용기 형태의 건면 제조 방법 |
RU2478305C2 (ru) * | 2008-11-12 | 2013-04-10 | Ниссин Фудз Холдингз Ко., Лтд. | Способ получения лапши быстрого приготовления, высушенной потоком горячего воздуха при высокой температуре |
CN101449764B (zh) * | 2008-12-26 | 2011-11-16 | 冯星愿 | 非油炸自动炒面生产线及其生产工艺 |
JP4693913B2 (ja) * | 2009-03-06 | 2011-06-01 | サンヨー食品株式会社 | 即席乾燥麺およびその製造方法 |
JP4805382B2 (ja) * | 2009-09-11 | 2011-11-02 | 日清食品ホールディングス株式会社 | 即席麺及びその製造方法 |
SG186256A1 (en) * | 2010-07-01 | 2013-01-30 | Toyo Suisan Kaisha | Dried noodle and process for producing the same |
JP4772160B1 (ja) * | 2010-09-03 | 2011-09-14 | サンヨー食品株式会社 | 即席乾燥麺およびその製造方法 |
TWI465198B (zh) * | 2011-03-18 | 2014-12-21 | Nisshin Foods Holdings Co Ltd | Instant noodles, and methods for their manufacture and anti - entanglement methods |
RU2512290C1 (ru) * | 2011-03-22 | 2014-04-10 | Ниссин Фудз Холдингз Ко., Лтд. | Лапша быстрого приготовления и способ ее получения |
JP5236041B2 (ja) * | 2011-04-25 | 2013-07-17 | サンヨー食品株式会社 | 即席乾燥麺およびその製造方法 |
JP2013090639A (ja) * | 2013-02-18 | 2013-05-16 | Sanyo Shokuhin Kk | 即席乾燥麺およびその製造方法 |
JP6313007B2 (ja) * | 2013-09-30 | 2018-04-18 | 日清食品ホールディングス株式会社 | 乾燥即席麺及びその製造方法 |
CN105394120A (zh) * | 2015-11-02 | 2016-03-16 | 林凯 | 一种面皮收卷机 |
KR101988594B1 (ko) * | 2016-12-30 | 2019-06-12 | 주식회사 풀무원 | 조리 편의성이 개선된 면류의 제조 방법 |
KR102005183B1 (ko) * | 2018-03-29 | 2019-07-29 | 이병록 | 레시틴과 타우린을 첨가한 면 |
CN110800926B (zh) * | 2018-08-06 | 2023-03-10 | 白象食品股份有限公司 | 一种方便鲜泡面及其制备方法 |
CN112056495A (zh) * | 2020-09-23 | 2020-12-11 | 湖南金风食品有限责任公司 | 一种湘莲米粉及其制备方法 |
CN114680295A (zh) * | 2020-12-31 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | 鲜蛋面制品及其制备方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004344081A (ja) * | 2003-05-23 | 2004-12-09 | Sanyo Shokuhin Kk | 即席熱風乾燥麺の製造方法 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5495755A (en) * | 1978-01-12 | 1979-07-28 | Kanebo Foods | Production of nonfried dry instant noodles |
JPS559737A (en) * | 1978-07-07 | 1980-01-23 | Nisshin Flour Milling Co Ltd | Production of instant noodle |
JP2754399B2 (ja) * | 1988-10-17 | 1998-05-20 | 太陽化学株式会社 | 即席冷凍麺 |
JPH06303933A (ja) * | 1993-04-19 | 1994-11-01 | Kanebo Ltd | ノンフライ乾燥即席麺の製法 |
JP3009998B2 (ja) * | 1994-09-08 | 2000-02-14 | 鐘紡株式会社 | ノンオイル乾燥即席麺の製法 |
KR960020730A (ko) * | 1994-12-30 | 1996-07-18 | 박한욱 | 증숙라면의 제조방법 |
JP3887141B2 (ja) * | 2000-05-08 | 2007-02-28 | 日清食品株式会社 | 即席麺類の製造方法 |
CN1382389A (zh) * | 2002-05-21 | 2002-12-04 | 孙双全 | 非油炸方便面、非煮挂面的制皮工艺方法 |
-
2005
- 2005-04-07 JP JP2005111132A patent/JP4553368B2/ja active Active
-
2006
- 2006-03-30 KR KR1020060029052A patent/KR101363901B1/ko active IP Right Grant
- 2006-03-31 CN CN2006100750681A patent/CN1853501B/zh active Active
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004344081A (ja) * | 2003-05-23 | 2004-12-09 | Sanyo Shokuhin Kk | 即席熱風乾燥麺の製造方法 |
Also Published As
Publication number | Publication date |
---|---|
KR101363901B1 (ko) | 2014-02-18 |
CN1853501B (zh) | 2012-03-21 |
CN1853501A (zh) | 2006-11-01 |
JP2006288239A (ja) | 2006-10-26 |
KR20060107303A (ko) | 2006-10-13 |
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