JPH03224456A - Production of noodles - Google Patents
Production of noodlesInfo
- Publication number
- JPH03224456A JPH03224456A JP2019871A JP1987190A JPH03224456A JP H03224456 A JPH03224456 A JP H03224456A JP 2019871 A JP2019871 A JP 2019871A JP 1987190 A JP1987190 A JP 1987190A JP H03224456 A JPH03224456 A JP H03224456A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- noodles
- starch
- wheat flour
- dough
- 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.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 108010068370 Glutens Proteins 0.000 claims abstract description 13
- 235000021312 gluten Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 238000007796 conventional method Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 abstract 2
- 230000000996 additive effect Effects 0.000 abstract 2
- 238000009835 boiling Methods 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- 238000010025 steaming Methods 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 229940111205 diastase Drugs 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000004283 incisor Anatomy 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 229940025902 konjac mannan Drugs 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 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
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野〕 本発明は、麺類の製造方法に関する。[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing noodles.
従来、小麦粉や活性グルテンにもち澱粉を混合し、麺類
を製造することは知られている（例えば、特開昭５３−
９９３４４号公報）。しかしながら、もち澱粉の小麦粉
、活性グルテンに対する添加割合は、いずれも３０重量
％以下である。Conventionally, it has been known to mix wheat flour or active gluten with glutinous starch to produce noodles (for example, Japanese Patent Application Laid-open No. 1983-1999)
99344). However, the addition ratio of glutinous starch to wheat flour and active gluten is 30% by weight or less.
市販の乾麺では、ゆで時間が熱湯中で、うどんは５〜１
５分、ひやむぎは３〜８分、そう麺は２〜５分であり、
同じく生麺では、うどんは５〜１２分、中華麺は２〜５
分であり、いずれも復元時間は満足すべきものではない
。また、市販ゆで麺は熱湯中約３０秒で食べられるが、
こしがなく、ゆでのびしやすい。Commercially available dried noodles are boiled in boiling water for 5 to 1 hour.
5 minutes, hiyamugi for 3 to 8 minutes, soumen for 2 to 5 minutes,
Similarly, for fresh noodles, udon noodles take 5 to 12 minutes, Chinese noodles take 2 to 5 minutes.
The restoration time is not satisfactory in either case. Also, commercially available boiled noodles can be eaten in about 30 seconds in boiling water, but
There is no strain and it spreads easily when boiled.
従来より麺の早戻り（復元時間短縮）を達成する手段と
して、澱粉を混合したα化部や種々のα化方法、乾燥方
法が提案されてきたが、いずれも乾燥した即席麺の製造
を目的としており、本発明のように熱湯中で数秒ないし
数十秒で復元するというレベルには達しておらず、復元
に数分を要するものであった。In the past, gelatinization parts mixed with starch, various gelatinization methods, and drying methods have been proposed as means of achieving quick restitution of noodles (reducing restoring time), but all of them are aimed at producing dried instant noodles. However, it has not reached the level of restoration in several seconds to tens of seconds in hot water as in the present invention, and restoration takes several minutes.
本発明は、復元時間が著しく短縮し、かつ弾力及びこし
のある食感の優れた麺類を提供することを目的とする。An object of the present invention is to provide noodles with significantly shortened restoring time and excellent elasticity and chewy texture.
本発明者らは、前記目的を達成するため鋭意研究を重ね
た結果、小麦粉及び／又は活性グルテン１００重量部に
対し、もち澱粉１００〜５００重量部を混合することに
より、該目的を達成できることを見出し、本発明を完成
するに至った。As a result of intensive research to achieve the above object, the present inventors have found that the object can be achieved by mixing 100 to 500 parts by weight of glutinous starch to 100 parts by weight of wheat flour and/or active gluten. This discovery led to the completion of the present invention.
即ち、本発明は、小麦粉及び／又は活性グルテン１００
重量部に対し、もち澱粉１００〜５００重量部を混合し
、更に食塩等の添加物及び水を添加して調製した麺生地
を常法により麺帯とし、該麺帯を所望の手段によりα化
し、冷却・固化した後、麺線に切り出すことを特徴とす
る麺類の製造方法に間する。That is, the present invention provides wheat flour and/or activated gluten 100%
A noodle dough prepared by mixing 100 to 500 parts by weight of glutinous starch and further adding additives such as salt and water is made into noodle strips by a conventional method, and the noodle strips are gelatinized by a desired method. , a method for producing noodles characterized by cutting the noodles into noodle strings after cooling and solidifying the noodles.
本発明の麺類の製造方法の製造工程の概略を示すと、以
下のようになる。The outline of the manufacturing process of the method for manufacturing noodles of the present invention is as follows.
（１）原料 （２） ミキシング （３）熟成 （４） ロール成型 （５）蒸煮 （６）冷却・固化 （７）麺線への切断 以下、各工程について詳細に説明する。(1) Raw materials (2) Mixing (3) Aging (4) Roll forming (5) Steaming (6) Cooling/solidification (7) Cutting into noodle strings Each step will be explained in detail below.
（１）原料
小麦粉としては、通常部用に用いられるものであれば特
に制限はないが、蛋白含量８〜１２％の中力粉ないし準
強力粉が好ましい。活性グルテンは、グルテンを変性し
ないよう乾燥粉末化したものであり、通常市販の蛋白含
量７０％前後のものを用いる。もち澱粉としては、ワキ
シーコーンスターチ、もち米粉及びこれらの加工品、例
えばワキシーコーンスターチの加工品であるα化ワキシ
ーコーンスターチなどのα化したものが用いられる。(1) The raw wheat flour is not particularly limited as long as it is commonly used for wheat flour, but medium-strength or semi-strength flour with a protein content of 8 to 12% is preferred. Activated gluten is a dry powdered product that does not denature gluten, and is usually commercially available and has a protein content of about 70%. As the glutinous starch, waxy corn starch, glutinous rice flour, and processed products thereof, such as gelatinized waxy corn starch, which is a processed product of waxy corn starch, are used.
本発明では、小麦粉及び／又は活性グルテン１００重量
部に対し、もち澱粉１００〜５００重量部、好ましくは
２００〜４００重量部を混合する。もち澱粉の使用量が
１００重量部未満であると熱湯中での復元時間が長くな
り本発明の目的を果たせず、また５００重量部を超える
と食感としてもちに近い状態となり、しかも蒸煮後にも
ち澱粉特有のベタつきが生じ、取り扱いが困難になる。In the present invention, 100 to 500 parts by weight, preferably 200 to 400 parts by weight of glutinous starch are mixed with 100 parts by weight of wheat flour and/or active gluten. If the amount of glutinous starch used is less than 100 parts by weight, the restoration time in boiling water will be too long and the purpose of the present invention will not be achieved. It becomes sticky, which is characteristic of starch, and becomes difficult to handle.
本発明において、小麦粉及び活性グルテンは、単独でも
混合して用いてもよいが、グルテン含量が粉体中の１０
％程度になるように設定するのが好ましい。グルテン含
量が少ないと麺生地がまとまりにくく、麺帯を形成させ
にくくなり、多すぎると復元時間が長くなり、食感がか
たくなる。In the present invention, wheat flour and active gluten may be used alone or as a mixture, but the gluten content is 10% in the powder.
It is preferable to set it to about %. If the gluten content is too low, the noodle dough will be difficult to hold together and form noodle bands, and if it is too high, the restoration time will be longer and the texture will be hard.
その他の添加物としては、食塩などが用いられる。食塩
の使用量は、本発明によって製造される麺が熱湯中で短
時間処理してすぐに食べるものという性質上、通常の！
！（生地に対し３〜５重量％）よりも少なくすることが
好ましく、生地に対して１〜２重量％であることが好ま
しい。また、麺のゆでのび防止のため、多ＩＩＩ、例え
ばキサンタンガム、ローカストビーンガム、コンニャク
マンナンを、保存性向上のため、Ｉｉ類、例えばソルビ
トール、マルチトール等の糖アルコール、デキストリン
を、麺帯製造時のロールからの剥離性向上及び麺線の分
離性向上のため、油脂、例えば通常の食用植物油脂を適
宜添加してもよい。Other additives used include common salt. Due to the nature of the noodles produced by the present invention being treated in boiling water for a short time and then eaten immediately, the amount of salt to be used is limited to the normal amount.
! (3 to 5% by weight based on the dough), and preferably 1 to 2% by weight based on the dough. In addition, to prevent the noodles from spreading when boiling, poly-III, such as xanthan gum, locust bean gum, and konjac mannan, are added, and to improve preservation, class II, such as sugar alcohols such as sorbitol and maltitol, and dextrin, are added during the production of noodle sheets. In order to improve the peelability from the rolls and the separation of the noodle strings, fats and oils, such as ordinary edible vegetable oils, may be added as appropriate.
麺生地の水分は、好ましくは２５〜４５％、更に好まし
くは３０〜４０％に調整する。２５％未満では復元時間
が長くなり、４５％を超えると生地が柔らかくなりすぎ
て以後の工程での取り扱いが困難になる。The moisture content of the noodle dough is preferably adjusted to 25 to 45%, more preferably 30 to 40%. If it is less than 25%, the restoration time will be longer, and if it exceeds 45%, the fabric will become too soft and difficult to handle in subsequent steps.
（２） ミキシング
常法に従って、錘用ミキサー（混合機）により５〜１０
分行う。(2) According to the usual mixing method, use a weight mixer (mixer) for 5 to 10 minutes.
Do minutes.
（３）熟成
水分の均質化のために行うものであり、通常２０〜３０
°Ｃで２〜１時間程度で行う。(3) This is done to homogenize the ripening moisture, usually 20 to 30
This is done for about 2 to 1 hour at °C.
（４） ロール成型
麺帯形成のために行うものであり、錘用ローラーを使用
し、厚さ０．５〜２ｍｍで適宜麺帯とする。(4) This is performed to form roll-molded noodle strips, using a weight roller to appropriately form noodle strips with a thickness of 0.5 to 2 mm.
（５）蒸煮
麺帯のα化のために行うものであり、小規模には蒸し器
を用い、工業的にはメツシュベルト又はスチールベルト
による連続蒸煮装置を用いる。(5) This is carried out to pregelatinate the steamed noodle strips. On a small scale, a steamer is used, and on an industrial scale, a continuous steaming device using a mesh belt or a steel belt is used.
１００°Ｃ前後で麺帯が充分にα化するまで行い、麺帯
の厚さによって蒸煮時間を調節する。Steaming is carried out at around 100°C until the noodle strips are sufficiently gelatinized, and the steaming time is adjusted depending on the thickness of the noodle strips.
（６）冷却・固化
もち澱粉の冷却すると老化して固化し、ベタつかないと
いう性質を利用するものであり、これにより生麺様の状
態になる。通常、０〜１０’Ｃで３時間以上、好ましく
は完全に固化させるため１０時間以上行う。(6) Cooling/Solidification This method takes advantage of the property of glutinous starch that when cooled, it ages and solidifies, making it non-sticky, resulting in a raw noodle-like state. Usually, it is carried out at 0 to 10'C for 3 hours or more, preferably for 10 hours or more to completely solidify.
（７）麺線への切断
長さは通常３０〜５０ｃｍ、幅は適宜、平麺では５〜１
０ａ＊、うどんでは２〜４１１ＩＩ１１、細麺では２ｒ
Ｊｍ以下となるように切断する。(7) The length of cutting into noodle strings is usually 30 to 50 cm, and the width is appropriate, 5 to 1 cm for flat noodles.
0a*, 2-411II11 for udon, 2r for thin noodles
Cut so that the length is Jm or less.
なお、前記原料にそば粉を混合してそば様のものを、ま
たがん水を添加して中華麺様のものを製造することもで
きる。Incidentally, it is also possible to mix buckwheat flour with the above raw materials to produce a buckwheat-like product, or add gansui to produce a Chinese noodle-like product.
本発明のｍ類の製造方法により製造される麺類は、アル
コール、脱酸素剤とともにガスバリヤ−性良好な包材に
密封することにより、数カ月常温で何ら品質変化を生じ
ることなく保つことができる。The noodles produced by the method for producing type M of the present invention can be kept at room temperature for several months without any quality change by sealing them together with alcohol and an oxygen scavenger in a packaging material with good gas barrier properties.
〔発明の効果］
本発明によれば、著しく復元時間が短く、かつ弾力及び
こしのある食感の優れた麺類を製造することができる。[Effects of the Invention] According to the present invention, it is possible to produce noodles that have a significantly short restoring time and have excellent elasticity and chewy texture.
［実施例］
以下、実施例により本発明を更に詳細に説明するが、こ
れらの実施例は本発明の範囲を何ら制限するものではな
い。[Examples] Hereinafter, the present invention will be explained in more detail with reference to Examples, but these Examples do not limit the scope of the present invention in any way.
実施例１
各試験区（表１）の配合割合に従って、小麦粉、活性グ
ルテン粉、もち澱粉（ワキシーコーンスターチ）に食塩
と水を混合機の中で５分攪拌混合した後、ローラーで厚
さ１．０ ｍに圧延し、各麺帯を成型した。次いで、１
００°Ｃ前後で各麺帯を１０分間蒸煮後、冷却・冷蔵（
＋５°Ｃ）を１０時間行い、切歯を使用して５ｍにカッ
トシ、各麺線を得た。Example 1 According to the mixing ratio of each test group (Table 1), wheat flour, active gluten flour, glutinous starch (waxy corn starch), salt and water were stirred and mixed in a mixer for 5 minutes, and then mixed with a roller to a thickness of 1. 0 m to form each noodle strip. Then 1
After steaming each noodle strip for 10 minutes at around 00°C, cool and refrigerate (
+5°C) for 10 hours, and each noodle string was cut into 5m lengths using incisors.
さらに、この各麺線サンプルについて、熱湯中での復元
するまでの時間及び食感を検討した。Furthermore, the time taken for each noodle string sample to recover in boiling water and the texture were examined.
（本頁以下余白）
実施例２
前述の実施例１で得たア、「復元時間が早く食感の良好
な試験区−４の麺線」とイ、市販品のゆでうどん及びつ
、市販品の乾麺の三点について、熱湯中での各復元時間
におけるα化度（％）を測定した。その結果を第２表に
示す。(Margins below this page) Example 2 A, "Noodle strings of Test Group-4 with quick restoring time and good texture" obtained in the above-mentioned Example 1, B, Commercially available boiled udon and soup, Commercially available product The degree of gelatinization (%) at each restoration time in boiling water was measured for three types of dried noodles. The results are shown in Table 2.
尚、α化度（％）の測定は、ジアスターゼによる消化法
にて行った。The degree of gelatinization (%) was measured using a diastase digestion method.
第２表
この結果、復元性の早いア、試験区−４のサンプルは市
販品のゆでうどん及び市販品の乾麺に比べα化度の上昇
が著しく早いことが認められた。Table 2 As a result, it was found that the sample of Test Group 4, A, which has a fast restoring property, showed a significantly faster increase in the degree of gelatinization than commercially available boiled udon noodles and commercially available dried noodles.
実施例３
前述の実施例１で得たＡ、 ｒ復元時間が早く食感の
良好な試験区−４の麺線」とＢ、市販品のゆでうどん及
びＣ０市販品の乾麺の三点についての比較を３０名の試
食パネルによる試食テストを行い、その結果を表３で示
す。Example 3 The following three items were tested: A, noodle strings from test group 4 with quick restoration time and good texture obtained in Example 1, B, commercially available boiled udon noodles, and C0 commercially available dried noodles. For comparison, a tasting test was conducted by a tasting panel of 30 people, and the results are shown in Table 3.
（本頁以下余白）
第
表
上表に示すように、復元性の早いＡ、試験区＝４のサン
プルは、市販品のゆでうどん及び市販品の乾麺よりも同
等以上の評価を得ることができた。(Margins below this page) As shown in the table above, the sample A, test group = 4, which has a fast recovery property, was able to obtain evaluations equal to or higher than commercially available boiled udon noodles and commercially available dried noodles. Ta.
Claims (2)
し、もち澱粉１００〜５００重量部を混合し、更に食塩
等の添加物及び水を添加して調製した麺生地を常法によ
り麺帯とし、該麺帯を所望の手段によりα化し、冷却・
固化した後、麺線に切り出すことを特徴とする麺類の製
造方法。(1) Noodle dough prepared by mixing 100 to 500 parts by weight of glutinous starch with 100 parts by weight of wheat flour and/or active gluten, and further adding additives such as salt and water, is made into noodle sheets by a conventional method, The noodle strips are gelatinized by a desired method, cooled and
A method for producing noodles, which comprises cutting them into noodle strings after solidification.
徴とする請求項１記載の麺類の製造方法。(2) The method for producing noodles according to claim 1, characterized in that the moisture content of the noodle dough is adjusted to 25 to 45%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019871A JPH03224456A (en) | 1990-01-30 | 1990-01-30 | Production of noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019871A JPH03224456A (en) | 1990-01-30 | 1990-01-30 | Production of noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03224456A true JPH03224456A (en) | 1991-10-03 |
Family
ID=12011277
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019871A Pending JPH03224456A (en) | 1990-01-30 | 1990-01-30 | Production of noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03224456A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100364586B1 (en) * | 2000-06-27 | 2002-12-12 | 주식회사농심 | Method for producing noodles with improved restoration |
| WO2005029976A1 (en) * | 2003-09-24 | 2005-04-07 | Myojo Foods Co., Ltd. | Process for producing wrapped food having non-fried dry fillings |
| CN1323589C (en) * | 2003-03-07 | 2007-07-04 | 佳格食品股份有限公司 | Flour composition containing non-wheat grain composition and Italian noodles therefrom |
-
1990
- 1990-01-30 JP JP2019871A patent/JPH03224456A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100364586B1 (en) * | 2000-06-27 | 2002-12-12 | 주식회사농심 | Method for producing noodles with improved restoration |
| CN1323589C (en) * | 2003-03-07 | 2007-07-04 | 佳格食品股份有限公司 | Flour composition containing non-wheat grain composition and Italian noodles therefrom |
| WO2005029976A1 (en) * | 2003-09-24 | 2005-04-07 | Myojo Foods Co., Ltd. | Process for producing wrapped food having non-fried dry fillings |
| AU2003268659B2 (en) * | 2003-09-24 | 2007-10-04 | Myojo Foods Co., Ltd. | Process for producing wrapped food having non-fried dry fillings |
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