Title:
PREPARATION OF FROZEN CHINESE NOODLE
Document Type and Number:
Japanese Patent JPH03133350
Kind Code:
A
Abstract:
PURPOSE: To impart a characteristic slippery touch to Chinese noodle by subjecting a raw noodle line compounded with a starch having a low gelatinization temperature to a low hot water shower treatment, a steaming treatment, a water-washing treatment and a freezing treatment.
CONSTITUTION: Wheat flour is compounded with 10-20% of a starch (e.g. tapioca starch) having a low gelatinization temperature and water and subsequently processed into a raw noodle line by a conventional method. The prepared raw noodle line is treated with a low warm shower of 15-75°C for 10-60sec and subsequently treated with saturated steam or heated steam for 3-6min, washed with water and subsequently frozen.
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Inventors:
KAMIMOTO HIROYUKI
TANAKA KOICHI
WATANABE WATARU
TANAKA KOICHI
WATANABE WATARU
Application Number:
JP27215089A
Publication Date:
June 06, 1991
Filing Date:
October 19, 1989
Export Citation:
Assignee:
NIPPON FLOUR MILLS
International Classes:
A23L7/109; (IPC1-7): A23L1/16
Attorney, Agent or Firm:
Suzuki Seiji
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