KR100510391B1 - 냉동면류의제조방법,당해방법으로제조된냉동면류,및냉동면류용곡물가루조성물 - Google Patents

냉동면류의제조방법,당해방법으로제조된냉동면류,및냉동면류용곡물가루조성물 Download PDF

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Publication number
KR100510391B1
KR100510391B1 KR1019970035406A KR19970035406A KR100510391B1 KR 100510391 B1 KR100510391 B1 KR 100510391B1 KR 1019970035406 A KR1019970035406 A KR 1019970035406A KR 19970035406 A KR19970035406 A KR 19970035406A KR 100510391 B1 KR100510391 B1 KR 100510391B1
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KR
South Korea
Prior art keywords
noodles
frozen
flour
frozen noodles
gluten
Prior art date
Application number
KR1019970035406A
Other languages
English (en)
Korean (ko)
Other versions
KR980007994A (ko
Inventor
아코 히로세
마사카즈 미즈카미
Original Assignee
니신 플로어 밀링 인코포레이티드
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 니신 플로어 밀링 인코포레이티드 filed Critical 니신 플로어 밀링 인코포레이티드
Publication of KR980007994A publication Critical patent/KR980007994A/ko
Application granted granted Critical
Publication of KR100510391B1 publication Critical patent/KR100510391B1/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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Noodles (AREA)
KR1019970035406A 1996-07-29 1997-07-28 냉동면류의제조방법,당해방법으로제조된냉동면류,및냉동면류용곡물가루조성물 KR100510391B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP21612896A JP3649532B2 (ja) 1996-07-29 1996-07-29 冷凍麺類の製造方法
JP96-216128 1996-07-29

Publications (2)

Publication Number Publication Date
KR980007994A KR980007994A (ko) 1998-04-30
KR100510391B1 true KR100510391B1 (ko) 2005-12-13

Family

ID=16683706

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019970035406A KR100510391B1 (ko) 1996-07-29 1997-07-28 냉동면류의제조방법,당해방법으로제조된냉동면류,및냉동면류용곡물가루조성물

Country Status (2)

Country Link
JP (1) JP3649532B2 (ja)
KR (1) KR100510391B1 (ja)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100462692B1 (ko) * 2002-08-06 2004-12-17 홍성룡 밀가루 반죽 제품의 제조방법
KR100938198B1 (ko) 2007-10-31 2010-01-22 한국식품연구원 보리국수 및 그의 제조방법
JP6099031B2 (ja) * 2012-07-18 2017-03-22 日清製粉株式会社 レトルト麺類の製造方法
CN103652628A (zh) * 2012-09-12 2014-03-26 日清富滋株式会社 冷冻烹调过的面类及其制造方法
TR201901946T4 (tr) 2013-06-21 2019-03-21 Nisshin Foods Inc Dondurulmuş pişmiş erişte imalatı yöntemi.
WO2015115366A1 (ja) * 2014-01-31 2015-08-06 日清フーズ株式会社 冷凍調理済み麺類およびその製造方法
US20200205449A1 (en) * 2017-05-24 2020-07-02 Yuki Gosei Kogyo Co., Ltd. Hardening inhibitor for brine-containing noodles or brine-containing wonton wrapper
WO2019216390A1 (ja) * 2018-05-10 2019-11-14 イートアンド株式会社 冷凍餃子類の皮、冷凍水餃子、水餃子、冷凍餃子類の製造方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5955156A (ja) * 1982-09-25 1984-03-30 Nichiden Kagaku Kk ノンフライ即席麺の製造方法
JPH02222661A (ja) * 1989-02-27 1990-09-05 Fuji Seifun Kk 冷凍ゆでうどん用生地
JPH02273148A (ja) * 1989-04-13 1990-11-07 Nippon Flour Mills Co Ltd 冷凍、冷蔵に適した皮用麺帯
JPH05328921A (ja) * 1992-05-29 1993-12-14 Nichiden Kagaku Kk 生中華麺の製造方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0763324B2 (ja) * 1989-10-26 1995-07-12 松谷化学工業株式会社 麺類の製造法
JP3153974B2 (ja) * 1992-12-18 2001-04-09 松谷化学工業株式会社 ロングライフ中華麺の製造法
JP3359763B2 (ja) * 1994-11-24 2002-12-24 日清製粉株式会社 油揚げ即席麺およびその製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5955156A (ja) * 1982-09-25 1984-03-30 Nichiden Kagaku Kk ノンフライ即席麺の製造方法
JPH02222661A (ja) * 1989-02-27 1990-09-05 Fuji Seifun Kk 冷凍ゆでうどん用生地
JPH02273148A (ja) * 1989-04-13 1990-11-07 Nippon Flour Mills Co Ltd 冷凍、冷蔵に適した皮用麺帯
JPH05328921A (ja) * 1992-05-29 1993-12-14 Nichiden Kagaku Kk 生中華麺の製造方法

Also Published As

Publication number Publication date
KR980007994A (ko) 1998-04-30
JP3649532B2 (ja) 2005-05-18
JPH1042811A (ja) 1998-02-17

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