PRODUCTION OF NOODLE - NISSHIN FLOUR MILLING CO

Title:

PRODUCTION OF NOODLE

Document Type and Number:

Japanese Patent JPS58862

Kind Code:

A

Abstract:

PURPOSE: Noodle lines are sterilized under high-temperature and high-pressure conditions in a retort as the noodle lines are kept above 100°C to produce boiled or steamed noodles with good texture.

CONSTITUTION: Noodle lines are adjusted in water content to 35W40% and packed with a material for retorting and sterilized in a retort under conditions of 100W150°C and 1.03W4.9kg/cm2 for 1W30min so that the noodle lines exceed 100°C. The water content is controlled by adjusting the water that is added, when noodle lines are made or dipping in hot water or boiling or steaming after noodle lines are made. This process is applicable to Japanese wheat noodle (UDON), buckwheat noodle (SOBA), Chinese noodle, spaghetti or macaroni.

Inventors:

GOTOU YUTAKA
OZAWA RIYUUTAROU
OGAWA GENGO

Application Number:

JP9742981A

Publication Date:

January 06, 1983

Filing Date:

June 25, 1981

Export Citation:

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Assignee:

NISSHIN FLOUR MILLING CO

International Classes:

A23L7/109; (IPC1-7): A23L1/16

Attorney, Agent or Firm:

Chika Takagi (2 outside)

Next Patent: FROZEN FOOD WITH COAT AND ITS PRODUCTION